Academician profile · DOÇENT
ASLI AKPINAR
MANİSA CELÂL BAYAR ÜNİVERSİTESİ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
- MÜHENDİSLİK VE DOĞA BİLİMLERİ FAKÜLTESİ
- GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Scopus (SJR)
Q1
12
Q2
6
Q3
6
Q4
11
WoS (JCR)
Q1
8
Q2
4
Q3
6
Q4
9
TR Index
9
articles
Articles
- 2026 The role of fermented foods in managing food allergies in children and adults: a systematic review
- 2025 Efficacy of fermented foods for the prevention and treatment of bacterial vaginosis and vulvovaginal candidiasis
- 2025 Bioactive compounds in fermented foods: a systematic narrative review
- 2025 Impact of Yeast Types on Quality Characteristics and Storage Stability of Industrial Kefir
- 2024 Production of plant-based fermented beverages using probiotic starter cultures and Propionibacterium spp.
- 2024 Microbiological aspects and challenges of dairy powders – II: Biofilm/biofouling
- 2024 Health benefits and risks of fermented foods—the PIMENTO initiative
- 2023 The effect of using different yeast species on the composition of carbohydrates and volatile aroma compounds in kefir drinks
- 2023 Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria
- 2022 The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants
- 2021 An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products
- 2021 Some potential beneficial properties of\n Lacticaseibacillus paracasei\n subsp.\n paracasei\n and\n Leuconostoc mesenteroides\n strains originating from raw milk and kefir grains
- 2021 The Effects of Grape, pomegranate, Sesame Seed Powder and Their Oils on Probiotic Ice Cream: Total phenolic contents, antioxidant activity and probiotic viability
- 2021 The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese
- 2021 Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures
- 2021 The antimicrobial effects of probiotic and traditional yoghurts produced using commercial starter cultures on some foodborne pathogens
- 2021 Production of traditional milk jam with improved functional properties via probiotic and prebiotic
- 2020 Analysis of some physicochemical, rheological, sensorial properties, and probiotic viability of fermented milks containing Enterococcus faecium and Enterococcus durans strains
- 2020 Incorporation of Propionibacterium shermanii/i subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties
- 2020 Production of set-type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts