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Firuze Ergin

Observed names: FIRUZE ERGIN, Firuze ERGİN, Firuze ERGİN ZEREN, Firuze Emilia Ergin, Firuze Ergin Zeren, FİRUZE ERGİN, FİRUZE ERGİN ZEREN
Institution: Akdeniz University
Observed institution: Akdeniz University
ORCID: 0000-0002-9751-1020
Observed ORCID: 0000-0002-9751-1020
OpenAlex ID: A5010352075
Physical and microbiological properties of yoghurt powder produced by refractance window drying
2018 · İsmail Tontul, Firuze Ergin, et al. · International Dairy Journal · 59
Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique
2020 · Firuze Ergin, Zeynep Atamer, et al. · Food Hydrocolloids · 45
Carrier systems for bacteriophages to supplement food systems: Encapsulation and controlled release to modulate the human gut microbiota
2015 · Meike Samtlebe, Firuze Ergin, et al. · LWT · 40
The impact of refractance window drying conditions on the physical and microbiological properties of kefir powder
2021 · Ismail Tontul, Firuze Ergin, et al. · Food Bioscience · 37
Effect of freeze drying, spray drying and electrospraying on the morphological, thermal, and structural properties of powders containing phage Felix O1 and activity of phage Felix O1 during storage
2022 · Firuze Ergin · Powder Technology · 36
In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products
2021 · Emine Mine Comak Gocer, Firuze Ergin, et al. · Brazilian Journal of Microbiology · 20
Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran
2022 · Handan Kocabaş, Firuze Ergin, et al. · International Dairy Journal · 19
Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese
2018 · OGUZ GURSOY, AHMET KÜÇÜKÇETİN, et al. · Anais da Academia Brasileira de Ciências · 17
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Application of cold- and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream
2016 · Firuze Ergin, Zeynep Atamer, et al. · International Dairy Journal · 14
Sütün Homojenizasyonunun Kefirin Fizikokimyasal ve Mikrobiyolojik Özellikleri Üzerine Etkisi
2017 · Firuze Ergin, Gülsüm Öz, et al. · Akademik Gıda · 13
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Influence of different genotype combinations of β-lactoglobulin and β-casein in cow milk on physicochemical and sensory properties of stirred yoghurt
2024 · Emine Şahin Semerci, Firuze Ergin Zeren, et al. · International Dairy Journal · 8
Incorporation of Encapsulated Yoghurt Bacteria into Stirred Yoghurt to Improve their Survival in an In Vitro Digestive Conditions
2023 · Çiğdem Hökelekli, Firuze Ergin, et al. · Food and Bioprocess Technology · 8
Effects of Homogenization and Heat Treatment of Milk with Different Fat Content on Physical Properties of Ayran
2021 · SELDA YALÇIN, FIRUZE ERGIN, et al. · Anais da Academia Brasileira de Ciências · 8
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Effects of different processing methods on physicochemical and microbiological properties of kefir ice cream
2024 · Merve Al, Firuze Ergin Zeren, et al. · International Dairy Journal · 7
Effects of Changes in Homogenization Sequence and Temperature for Milk on Physicochemical Properties of Yoghurt
2022 · Firuze Ergin, Ahmet Küçükçetin · Food Science and Technology International · 7
Reduction of Salmonella enterica in Turkey breast slices kept under aerobic and vacuum conditions by application of lactic acid, a bacteriophage, and ultrasound
2021 · Elif Aykın‐Dinçer, Firuze Ergin, et al. · Journal of Food Safety · 6
Geleneksel Yöntemlerle Üretilen ve Manda Kaymağı Olarak Pazarlanan Ürünlerin Bazı Özellikleri ile Konjuge Linoleik Asit İçerikleri
2019 · Kübra KOCATÜRK, Özge GÖKÇE, et al. · Akademik Gıda · 6
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Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying
2024 · Işıl Kaan, Oğuzhan Tuna, et al. · International Journal of Gastronomy and Food Science · 5
The influence of incubation temperature and starter culture type on physical properties of ayran
2021 · Firuze Emilia Ergin · The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology · 5
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Determining the relationship between food texture and dental condition: First bite and chewing aspects
2022 · Tugba Aktar, Bilge Karci, et al. · Archives of Oral Biology · 4
Comparison of Physicochemical, Microbiological, and Sensorial Characteristics of Fermented Probiotic Drinks Produced from Corn and Cow Milks
2023 · Emine Mine ÇOMAK GÖÇER, Firuze ERGİN ZEREN, et al. · Akademik Gıda · 3
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Enhancing the physicochemical, microbiological, sensory, and functional properties of reduced-lactose probiotic fermented milk beverages via paraprobiotic supplementation
2026 · Işıl Kaan, Firuze Ergin Zeren, et al. · European Food Research and Technology · 2
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Effect of Different Heat-Treated Ultrafiltration (UF) Retentates with Altered Protein-to-Fat Ratios on Physicochemical and Sensory Properties of UF White Cheese
2024 · Mustafa Demiral, Firuze Ergin, et al. · Akademik Gıda · 2
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Süt Tozu, Peyniraltı Suyu İzolatı veya İnülin ile Kurumaddesi Arttırılan ve Kalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri
2022 · Firuze ERGİN · Akademik Gıda · 2
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Effect of total solids standardization using different methods on mineral content of yoghurt
2021 · Firuze Ergin · Mljekarstvo/Mljekarstvo.com · 2
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Works count: 52
Citation count: 385
H-index: 10
I10-index: 10
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