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Sebnem Ozturkoglu Budak
Sebnem Ozturkoglu Budak
Verified email at ankara.edu.tr
Title
Cited by
Cited by
Year
Protease and lipase activities of fungal and bacterial strains derived from an artisanal raw ewe's milk cheese
S Ozturkoglu-Budak, A Wiebenga, PA Bron, RP de Vries
International Journal of Food Microbiology 237, 17-27, 2016
842016
Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt
S Ozturkoglu-Budak, C Akal, A Yetisemiyen
Journal of Dairy Science 99 (11), 8511-8523, 2016
732016
Rapid analysis of fungal cultures and dried figs for secondary metabolites by LC/TOF-MS
HZ Şenyuva, J Gilbert, Ş Öztürkoğlu
Analytica Chimica Acta 617 (1-2), 97-106, 2008
522008
A genomic survey of proteases in Aspergilli
SO Budak, M Zhou, C Brouwer, A Wiebenga, I Benoit, M Di Falco, ...
BMC genomics 15, 1-15, 2014
462014
Volatile compound profiling of Turkish Divle Cave cheese during production and ripening
S Ozturkoglu-Budak, A Gursoy, DP Aykas, C Koçak, S Dönmez, ...
Journal of Dairy Science 99 (7), 5120-5131, 2016
442016
The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening
SO Budak, MJ Figge, J Houbraken, RP de Vries
International Dairy Journal 58, 50-53, 2016
432016
Role of milk protein–based products in some quality attributes of goat milk yogurt
F Gursel, A., Gursoy, A., Anli, E. A. K., Ozturkoglu Budak, S., Aydemir, S ...
Journal of Dairy Science 99, 2694–2703, 2016
342016
Occurrence of fungi and their mycotoxins in individual Turkish dried figs
H Şenyuva, J Gilbert, R Samson, S Özcan, Ş Öztürkoğlu, D Önal
World Mycotoxin Journal 1 (1), 79-86, 2008
322008
Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12
S Ozturkoglu-Budak, HC Akal, İ Buran, A Yetişemiyen
Journal of Dairy Science 102 (8), 6901-6913, 2019
312019
Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk
S Ozturkoglu‐Budak
International Journal of Dairy Technology 71 (1), 36-45, 2018
312018
A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper
S Ozturkoglu-Budak
Food Science and Technology 37, 24-29, 2017
142017
Behavior and control of Listeria innocua during manufacture and storage of Turkish White Cheese
S Öztürkoğlu, GC Gürakan, H Alpas
European Food Research and Technology 222, 614-621, 2006
142006
Changes in Free Amino Acid and Sugar Levels of Dried Figs during Aflatoxin B1 Production by Aspergillus flavus and Aspergillus parasiticus
HZ Senyuva, J Gilbert, S Öztürkoǧlu, S Özcan, N Gürel
Journal of agricultural and food chemistry 56 (20), 9661-9666, 2008
122008
Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production
S Ozturkoglu-Budak, HC Akal, N Bereli, D Cimen, S Akgonullu
International Dairy Journal 120, 105090, 2021
112021
Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide
İ Buran, C Akal, S Ozturkoglu-Budak, A Yetisemiyen
LWT 148, 111591, 2021
112021
Use of kefir and buttermilk to produce an innovative quark cheese
S Ozturkoglu-Budak, HC Akal, N Türkmen
Journal of Food Science and Technology 58, 74-84, 2021
112021
Mold-ripened and raw milk cheeses: Production, risks, and benefits to human health
S Ozturkoglu-Budak, RP de Vries
Dairy in human health and disease across the lifespan, 353-361, 2017
72017
Alternatif Bir Süt: Eşek Sütü
ŞÖ Budak, A Gürsel
Gıda 37 (4), 243-250, 2012
62012
Role of microbial cultures and enzymes during cheese production and ripening
ŞÖ Budak, C Koçak, PA Bron, RP de Vries
Microbial cultures and enzymes in dairy technology, 182-203, 2018
52018
Occurrence of foodborne pathogens and molds in Turkish foods
S Ozturkogu-Budak
Turkish Journal of Agriculture-Food Science and Technology 4 (6), 498-503, 2016
52016
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Articles 1–20