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Ayşe Janseli Denizkara

Observed names: Ayse Janseli Denizkara, Ayşe Janseli DENİZKARA, Ayşe J. Denizkara, Ayşe Janseli DENİZKARA, Ayşenur Denizkara
ORCID: 0000-0002-3078-8914
Observed ORCID: 0000-0002-3078-8914
OpenAlex ID: A5080300340
Changes of quality in yoghurt produced under magnetic field effect during fermentation and storage processes
2023 · Gökhan Akarca, Ayşe Janseli Denizkara · International Dairy Journal · 30
A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures
2023 · Gökhan Akarca, Azize Atik, et al. · International Dairy Journal · 17
The use of cold plasma technology in solving the mold problem in Kashar cheese
2023 · Gökhan Akarca, Azize Atik, et al. · Journal of Food Science and Technology · 17
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Quality specification of ice creams produced with different homofermentative lactic acid bacteria
2023 · Gökhan Akarca, Mehmet Kilinç, et al. · Food Science & Nutrition · 8
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The effects of two lyophilized sweet potato varieties on physiochemical, textural and nutritional properties of ice cream
2022 · Mehmet Kilinç, Ayşe J. Denizkara, et al. · Journal of Food Processing and Preservation · 8
Effect of Lyophilised Sweet Potato on the Quality and Nutritional Characteristics of Set Yogurt
2025 · Mehmet KIlinç, Gökhan Akarca, et al. · Food Science & Nutrition · 6
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Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualities of yogurt
2024 · Azize Atik, İlker Atik, et al. · Journal of Food Science and Technology · 6
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)
2023 · İlker Atik, Azize Atik, et al. · International Journal of Gastronomy and Food Science · 6
Biological Activities of Medlar (Mespilus germanica) Extracts Obtained Using Different Solvents
2021 · Ayşenur Denizkara, İlker Atik, et al. · Records of Agricultural and Food Chemistry · 6
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Improvement of the functional properties of albumen exposed to different durations and intensities of magnetic field application
2025 · Ayşin Kahraman Avcı, Gökhan Akarca, et al. · Innovative Food Science & Emerging Technologies · 5
Physicochemical and Microbiological Properties of Common Carp (Cyprinus carpio) Fillets Marinated with Rosemary and Laurel Essential Oils
2022 · Ramazan Şevik, Ayşe Janseli Denizkara, et al. · Journal of Aquatic Food Product Technology · 5
Impact of Applying Magnetic Fields on the Development of Postbiotic Metabolites and Probiotic Microorganisms in Kombucha Tea
2025 · Azize Atik, Gökhan Akarca, et al. · Food Science & Nutrition · 4
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Evaluation of the Effects of Beeswax Films Formulated with Sesame and Black Cumin Oils on the Fermentation and Bio-flavouring Properties of Pasta-Filata Type Kashar Cheese
2025 · Gokhan Akarca, Azize Atik, et al. · Food and Bioprocess Technology · 4
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Chemical composition and biological activity of juniper (Juniperus sabina L.) essential oil growing in the aegean region of Türkiye
2023 · Gökhan Akarca, Ramazan Şevik, et al. · Archiv für Lebensmittelhygiene · 3
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Nonthermal Magnetic Field Processing of Egg Yolk: A Novel Alternative to Conventional Pasteurization
2025 · Gökhan Akarca, Ayşe Janseli Denizkara, et al. · Journal of Food Process Engineering · 1
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The Effect of Atmospheric Cold Plasma (ACP) Application on the Physicochemical and Microbiological Quality of Steak Obtained from Beef Musculus Longissimus Dorsi Muscle
2024 · Gökhan Akarca, Azize Atik, et al. · Kocatepe Veterinary Journal · 1
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Quality Features of Afyon Fermented Sausage (Sucuk) and Standards Compliance
2024 · Ramazan Şevik, Hüseyin Yeşilırmak, et al. · Kocatepe Veterinary Journal · 1
Physicochemical Properties of Sourdough Using in Afyonkarahisar Region Bread Production, and Identification of Yeasts Playing a Role in Dough Fermentation
2026 · Ayşe Janseli Denizkara, Ramazan Şevik, et al. · Tekirdağ Ziraat Fakültesi Dergisi
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Kombucha Tea Fortified With Spirulina Maxima and Haematococcus pluvialis : Impact on Physicochemical Properties, Bioactive Profile, and Antioxidant Capacity
2026 · Ayşe Janseli Denizkara, Gökhan Akarca · Food Science & Nutrition
The Usage of Fermented Milk By-Products in Cabbage Pickle Fermentation Through a Sustainable Food Production Approach
2026 · Ayşe Janseli Denizkara, Gökhan Akarca, et al. · Fermentation
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Effect of Magnetic Field Treatment at Different Intensities on the Quality and Biological Properties of Bread Produced with Saccharomyces cerevisiae
2026 · Gökhan Akarca, Azize Atik, et al. · ACS Omega
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Improvement of Yoghurt Quality with Probiotic Culture and Sous Vide Processing Technique: A Physicochemical, Textural, and Microbiological Approach
2026 · Esna Mete, Ayşe Janseli Denizkara, et al. · Fermentation
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Evaluation of the Effects of Wax Films Formulated With Thyme and Laurel Essential Oils on Chemical and Microbiological Quality Characteristics of Rainbow Trout Fillets During Storage
2026 · Ayşe Janseli Denizkara, Gökhan Akarca, et al. · Food Science & Nutrition
Functional, Nutritional and Biological Properties of Ice Cream Produced by Yeast Inoculation
2026 · Ayşe Janseli Denizkara, Mehmet Kilinç, et al. · Food Science & Nutrition
Corrigendum to “A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures” [The International Dairy Journal 141 (June 2023), 105622]
2024 · Gökhan Akarca, Azize Atik, et al. · International Dairy Journal
Works count: 30
Citation count: 128
H-index: 6
I10-index: 3
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