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Akkermansia muciniphila and Faecalibacterium prausnitzii as next generation probiotic: Implications for health

Food and Health
2025 | Journal article
DOI: 10.3153/FH25007
Contributors: Damla Özışık; Nihat Akın
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Crossref

Perspectives on the yogurt rheology

International Journal of Biological Macromolecules
2024 | Journal article
Contributors: Atik, Didem Sözeri; Öztürk, Hale İnci; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilus DSM 20079) viability of probiotic ice cream

Food Science & Nutrition
2024 | Journal article
DOI: 10.1002/fsn3.3955
Contributors: Şentürk, Gülsüm; Akın, Nihat; Konak Göktepe, Çiğdem; Denktaş, Begüm
Source: Self-asserted source
NIHAT AKIN
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Üzümsü Meyveler: Sağlıklı Beslenme Üzerine Etkileri

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi
2024-12-15 | Journal article
DOI: 10.20479/bursauludagziraat.1510089
Contributors: Çiğdem Konak Göktepe; Nihat Akın
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Crossref

Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations

Journal of Polymers and the Environment
2023 | Journal article
Contributors: Oraç, Aysun; Konak Göktepe, Çiğdem; Demirci, Talha; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran

Brazilian Archives of Biology and Technology
2023 | Journal article
DOI: 10.1590/1678-4324-2023220567
Contributors: Çetin-Babaoğlu, Hümeyra; Akın, Nihat; Özkaya, Berrin
Source: Self-asserted source
NIHAT AKIN
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Monitoring the changes in physicochemical, sensory properties and microbiota of village-type homemade yoghurts along three consecutive back-slopping procedures

International Dairy Journal
2023 | Journal article
Contributors: Gölbaş$ι$, Gülcan; Ak$ι$n, Nihat; Göktepe, Çiğdem Konak; Demirci, Talha
Source: Self-asserted source
NIHAT AKIN

Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects

Journal of the Science of Food and Agriculture
2023 | Journal article
Contributors: Çam, Gizem; Akın, Nihat; Konak Göktepe, Çiğdem; Demirci, Talha
Source: Self-asserted source
NIHAT AKIN

Revealing the proteolytic characteristics of lactobacillus, lacticaseibacillus, and lactiplantibacillus isolates by in vitro and in situ perspectives

Food Bioscience
2023 | Journal article
Contributors: Satılmış, Meryem Kübra; Öztürk, Hale İnci; Demirci, Talha; Denktaş, Begüm; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts

International Dairy Journal
2023 | Journal article
Contributors: Atik, Didem Sözeri; Öztürk, Hale İnci; Akın, Nihat; Özer, Barbaros
Source: Self-asserted source
NIHAT AKIN

İnsan bağırsak mikrobiyomunu COVID-19 için tedavi stratejileriyle ilişkilendiren mekanizmalar

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi
2023-11-06 | Journal article
DOI: 10.20479/bursauludagziraat.1276832
Contributors: Nihat AKIN; Damla ÖZIŞIK
Source: check_circle
Crossref

A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics

LWT
2022 | Journal article
Contributors: Demirci, Talha; Akın, Nihat; Öztürk, Hale İnci; Oğul, Abdullah
Source: Self-asserted source
NIHAT AKIN

Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening

Food Research International
2022 | Journal article
Contributors: Öztürk, Hale İnci; Oraç, Aysun; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation

Selcuk Journal of Agriculture and Food Sciences
2022 | Journal article
DOI: 10.15316/SJAFS.2022.013
Contributors: Babaoğlu, Hümeyra Çetin; Nihat, AKIN; Özkaya, Berrin
Source: Self-asserted source
NIHAT AKIN
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Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing

Archives of Microbiology
2022 | Journal article
Contributors: Öztürk, Hale İnci; Demirci, Talha; Akın, Nihat; Oğul, Abdullah
Source: Self-asserted source
NIHAT AKIN

Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region

Journal of Dairy Research
2021 | Journal article
Contributors: Demirci, Talha; Oraç, Aysun; Aktaş, Kübra; Dertli, Enes; Akyol, Ismail; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Detection of biofilm formation, virulence factor genes, antibiotic-resistance, adherence properties, and some beneficial properties of cheese origin S. infantarius, S. gallolyticus, and S. lutetiensis strains belonging to the S. bovis/S. equinus complex

LWT
2021 | Journal article
Contributors: Özkan, Edibe Rabia; Öztürk, Hale İnci; Demirci, Talha; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Effect of ripening time on peptide dynamics and bioactive peptide composition in Tulum cheese

Journal of Dairy Science
2021 | Journal article
DOI: 10.3168/jds.2020-19494
Contributors: Öztürk, Hİ; Akın, N
Source: Self-asserted source
NIHAT AKIN
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Fiber enrichment of sourdough bread by inulin rich Jerusalem artichoke powder

Journal of Food Processing and Preservation
2021 | Journal article
DOI: 10.1111/jfpp.15928
Contributors: Çetin Babaoğlu, Hümeyra; Arslan Tontul, Sultan; Akin, Nihat
Source: Self-asserted source
NIHAT AKIN
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In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey

Lwt
2021 | Journal article
Contributors: Özkan, Edibe Rabia; Demirci, Talha; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE

Lwt
2021 | Journal article
Contributors: Demirci, Talha; Akin, Nihat; Atik, Didem Sözeri; Özkan, Edibe Rabia; Dertli, Enes; Akyol, İsmail
Source: Self-asserted source
NIHAT AKIN

Milky Stage Versus Dough Stage of Immature Wheat Grain: Effects on Phytic Acid and Fructan Contents, Antioxidant Activity, Textural Parameters, and Sensory Characteristics of Set-Type Yoghurts

Brazilian Archives of Biology and Technology
2021 | Journal article
DOI: 10.1590/1678-4324-2021200149
Contributors: Göktepe, Çiğdem Konak; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN
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Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and-independent methods

International Dairy Journal
2021 | Journal article
Contributors: Demirci, Talha; Göktepe, Çiğdem Konak; Öztürk, Hale İnci; Akın, Nihat; Akyol, Ismail; Dertli, Enes
Source: Self-asserted source
NIHAT AKIN

Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey

LWT
2021 | Journal article
Contributors: Öztürk, Hale İnci; Göktepe, Çiğdem Konak; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics

Journal of the Science of Food and Agriculture
2021 | Journal article
DOI: 10.1002/jsfa.10909
Contributors: Özkan, Edibe Rabia; Demirci, Talha; Öztürk, Hale İnci; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN
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The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin

International Dairy Journal
2021 | Journal article
Contributors: Atik, Didem Sözeri; Akın, Nihat; Akal, Havva Ceren; Koçak, Celalettin
Source: Self-asserted source
NIHAT AKIN

The effect of Jerusalem artichoke powder incorparation on sourdough fermentation.

2021 | Journal article
Contributors: Çetin, Hümeyra; Tontul, Sultan Arslan; Akin, Nihat
Source: Self-asserted source
NIHAT AKIN

Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening

European Food Research and Technology
2021 | Journal article
Contributors: Demirci, Sümeyye; Öztürk, Hale İnci; Atik, Didem Sözeri; Koçak, Celalettin; Demirci, Talha; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ

Gıda
2021 | Journal article
DOI: 10.15237/gida.GD20135
Contributors: ÇETİN, Hümeyra; TONTUL, Sultan ARSLAN; Nihat, AKIN
Source: Self-asserted source
NIHAT AKIN
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Chia seed mucilage versus guar gum: Effects on microstructural, textural, and antioxidative properties of set-type yoghurts

Brazilian Archives of Biology and technology
2020 | Journal article
DOI: 10.1590/1678-4324-2020190702
Contributors: Atik, Didem Sözeri; Demirci, Talha; Öztürk, Hale İnci; Demirci, Sümeyye; Sert, Durmuş; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN
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Determination of aroma and volatile flavor compounds and sensory properties of set-type yoghurts enriched with immature wheat grain

Ukrainian Journal of Food Science
2020 | Journal article
Contributors: Göktepe, Çiğdem Konak; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Effect of immature wheat flour on nutritional and technological quality of sourdough bread

Journal of Cereal Science
2020 | Journal article
Contributors: Çetin-Babaoğlu, Hümeyra; Arslan-Tontul, Sultan; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Food proteins-derived bioactive peptides: functions and classification according to their roles on health.

2020 | Journal article
Contributors: Öztürk, Hale İnci; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

GIDA PROTEİNLERİNDEN ELDE EDİLEN BİYOAKTİF PEPTİDLER: FONKSİYONLARI VE SAĞLIK ÜZERİNDE OYNADIĞI ROLLERE GÖRE SINIFLANDIRILMASI

Gıda
2020 | Journal article
DOI: 10.15237/gida.GD20095
Contributors: Öztürk, Hale İnci; Nihat, AKIN
Source: Self-asserted source
NIHAT AKIN
grade
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Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts

Lebensmittel-Wissenschaft+[ie und] Technologie
2020 | Journal article
Contributors: Aktas, Kübra; Demirci, Talha; Sert, Durmuş; Aktaş, Kübra; Atik, Didem Sözeri; Öztürk Negiş, Hale İnci; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts

LWT
2020 | Journal article
Contributors: Demirci, Talha; Sert, Durmuş; Aktaş, Kübra; Atik, Didem Sözeri; Negiş, Hale İnci Öztürk; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product

LWT
2020 | Journal article
Contributors: Aktaş, Kübra; Akın, N
Source: Self-asserted source
NIHAT AKIN

How do different cooling temperatures affect the characteristics of set-type yoghurt gel?

International dairy journal
2019 | Journal article
Contributors: Oraç, Aysun; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics

Journal of food science and technology
2019 | Journal article
Contributors: Demirci, Talha; Öztürk Negiş, Hale İnci; Oraç, Aysun; Konak Göktepe, Çiğdem; Sözeri Atik, Didem; Aktaş, Kübra; Demirci, Sümeyye; Sert, Durmuş; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Impact of cooking pH values on the textural and chemical properties for processed cheeses with/without the use of traditional village cheese during storage

Food science of animal resources
2019 | Journal article
DOI: 10.5851/kosfa.2019.e34
Contributors: Bulut-Solak, Birsen; Akin, Nihat
Source: Self-asserted source
NIHAT AKIN
grade
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Isolation, technological characterization and in vitro probiotic evaluation of Lactococcus strains from traditional Turkish skin bag Tulum cheeses

Annals of microbiology
2019 | Journal article
Contributors: Kazancıgil, Erhan; Demirci, Talha; Öztürk-Negiş, Hale İnci; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Pazarlama çalışanlarında ı̇ş tatmı̇nı̇nı̇n örgütsel bağlılığa olan etkı̇sı̇nı̇n belı̇rlenmesı̇: Edremı̇t Körfezı̇ örneğı̇

2019 | Journal article
Contributors: Kaya, İsmet; İlban, M Oğuzhan
Source: Self-asserted source
NIHAT AKIN

Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage

LWT
2018 | Journal article
Contributors: Mercan, Emin; Sert, Durmuş; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt

International Journal of Dairy Technology
2018 | Journal article
Contributors: Mercan, Emİn; Sert, Durmuş; Karakavuk, Emrah; Akın, Nİhat
Source: Self-asserted source
NIHAT AKIN

Effect of high-pressure homogenisation on viscosity, particle size and microbiological characteristics of skim and whole milk concentrates

International Dairy Journal
2018 | Journal article
Contributors: Mercan, Emin; Sert, Durmuş; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics

LWT
2018 | Journal article
Contributors: Öztürk, Hale İnci; Aydın, Sümeyye; Sözeri, Didem; Demirci, Talha; Sert, Durmuş; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics

LWT
2018 | Journal article
Contributors: Öztürk, Hale İnci; Demirci, Talha; Akın, Nihat
Source: Self-asserted source
NIHAT AKIN

The effects of probiotic cultures on quality characteristics of ice cream

Microbial cultures and enzymes in dairy technology
2018 | Book chapter
Contributors: Akın, Nihat; Öztürk, Hale İnci
Source: Self-asserted source
NIHAT AKIN

Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening

Food Science and Technology
2017 | Journal article
Contributors: ÖZTÜRK, Hale İnci; Akin, Nihat
Source: Self-asserted source
NIHAT AKIN

Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurt

International journal of dairy technology
2017 | Journal article
Contributors: Mercan, Emİn; Akın, Nİhat
Source: Self-asserted source
NIHAT AKIN
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