Author

Hatice Ertem

Observed names: Hatice ERTEM, Hatice Ertem Öztekin

Institution: Dicle University

Observed institutions: Dicle University, Atatürk University

ORCID: 0000-0002-0365-9535

Observed ORCID: 0000-0002-0365-9535

OpenAlex ID: A5112555149

Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin

2017 · Hatice Ertem, Songül Çakmakçı · International Journal of Food Science & Technology · 36

The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter

2023 · Songül Çakmakçı, İlhami Gülçin, et al. · Antioxidants · 24

Tereyaği Olarak Satilan Yağlarda Bazi Hi̇leler Ve Kali̇te Özelli̇kleri̇ni̇n Tespi̇ti̇: Erzurum Örneği̇

2020 · Songül ÇAKMAKÇI, Kübra ÇELİK, et al. · GIDA / THE JOURNAL OF FOOD · 5

Erzurum’da Açık Olarak Satışa Sunulan Çiğ Sütlerin Bazı Hileler ve Kalite Özellikleri Yönünden Araştırılması - İlgili Tebliğ ile Karşılaştırılması

2019 · Songul Cakmakci, Hatice Ertem · Atatürk University Journal of Agricultural Faculty · 4

Functional yogurt prepared using oleaster (Elaeagnus angustifolia L.) flour and Lactobacillus acidophilus: probiotic viability and techno-functional properties

2025 · Songül Çakmakçı, Halenur Çalışkan, et al. · Journal of Food Measurement & Characterization · 1

Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream

2022 · Engin GÜNDOĞDU, Hatice ERTEM, et al. · Akademik Gıda · 1

Works count: 6

Citation count: 71

H-index: 4

I10-index: 2