Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice CreamAKALIN, A. S; ERISIR, D.Journal of food science. 2008, Vol 73, Num 4, issn 0022-1147, M184-M188Article

Isocratic reverse-phase HPLC for determination of organic acids in kargi tulum cheeseDINKCI, N; AKALIN, A. S; GÖNC, S et al.Chromatographia (Wiesbaden). 2007, Vol 66, issn 0009-5893, S45-S49, SUPArticle

INFLUENCE OF SPIRULINA PLATENSIS BIOMASS ON MICROBIOLOGICAL VIABILITY IN TRADITIONAL AND PROBIOTIC YOGURTS DURING REFRIGERATED STORAGEAKALIN, A. S; ÜNAL, G; DALAY, M. C et al.Italian journal of food science. 2009, Vol 21, Num 3, pp 357-364, issn 1120-1770, 8 p.Article

Variation in organic acids content during ripening of pickled white cheeseAKALIN, A. S; GÖNC, S; AKBA, Y et al.Journal of dairy science. 2002, Vol 85, Num 7, pp 1670-1676, issn 0022-0302Article

Influence of yogurt and acidophilus yogurt on serum cholesterol levels in miceAKALIN, A. S; GÖNC, S; DÜZEL, S et al.Journal of dairy science. 1997, Vol 80, Num 11, pp 2721-2725, issn 0022-0302Article

Occurrence of conjugated linoleic acid in probiotic yoghurts supplemented with fructooligosaccharideAKALIN, A. S; TOKUGOGLU, O; GÖNC, S et al.International dairy journal. 2007, Vol 17, Num 9, pp 1089-1095, issn 0958-6946, 7 p.Article

FATTY ACID AND CONJUGATED LINOLEIC ACID PROFILES OF INFANT FORMULAS THROUGH DIRECT TRANSESTERIFICATION OF ACYL LIPIDSTOKUSOGLU, Ö; DURUCASU, I; AKALIN, A. S et al.Italian journal of food science. 2007, Vol 19, Num 4, pp 477-484, issn 1120-1770, 8 p.Article

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrateAKALIN, A. S; UNAL, G; DINKCI, N et al.Journal of dairy science. 2012, Vol 95, Num 7, pp 3617-3628, issn 0022-0302, 12 p.Article

Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storageAKALIN, A. S; GÖNC, S; ÜNAL, G et al.Journal of food science. 2007, Vol 72, Num 7, issn 0022-1147, M222-M227Article