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Kübra Aktaş

Observed names: Aktaş, Kübra, K. Aktaş
ORCID: 0000-0002-0197-0768
Observed ORCID: 0000-0002-0197-0768
OpenAlex ID: A5091867726
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
2017 · Talha Demirci, Kübra Aktaş, et al. · Journal of Functional Foods · 122
Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product
2020 · K. Aktaş, N. Akın · LWT · 41
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
2019 · Talha Demirci, Durmuş Sert, et al. · LWT · 38
Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle
2014 · Kübra Aktaş, Nermin Bilgiçli, et al. · Journal of Food Science and Technology · 28
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Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
2015 · Kübra Aktaş, Talha Demirci, et al. · Journal of Food Processing and Preservation · 17
Nutritional composition and staling properties of gluten‐free bread‐added fermented acorn flour
2023 · Ayşe Levent, Kübra Aktaş · Food Science & Nutrition · 16
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Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
2019 · Talha Demirci, Hale İnci Öztürk Negiş, et al. · Journal of Food Science and Technology · 12
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The effect of germinated black lentils on cookie quality by applying ultraviolet radiation and ultrasound technology
2024 · Hacer Levent, Kübra Aktaş · Journal of Food Science · 7
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The Quality Assessment of Starch Based Noodles Enriched with Acorn Flour, Cooking Characteristics, Physical, Chemical and Sensorial Properties
2024 · Sevgi Konya, Kübra Aktaş · Brazilian Archives of Biology and Technology · 7
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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
2021 · Talha Demirci, Aysun Oraç, et al. · Journal of Dairy Research · 4
Utilisation of dairy by-products and β-glucan in erişte production
2015 · K. Aktaş, S. Türker · Quality Assurance and Safety of Crops & Foods · 4
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Improvement of bread kadayıf formulation with wheat germ and different fermentation methods
2024 · Kübra Aktaş, Zeliha Fidan · Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi · 1
Assessment the Effects of Psyllium and Hydrocolloids in Gluten-free Noodle
2024 · Kübra Aktaş, Tayyibe Erten · Selcuk Journal of Agricultural and Food Sciences
Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta
2021 · K. Aktaş, H. Levent, et al. · Acta Alimentaria
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Utilization of Rice and Corn Bran with Dairy By-Product in Tarhana Production
2017 · Kübra Aktaş, Nihat Akın · World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering
Works count: 16
Citation count: 297
H-index: 7
I10-index: 7
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