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International Articles
SCI-Expanded
Fortification of yogurt with free and encapsulated persimmon (Diospyros kaki L.) extracts: Effects on antioxidant activity, phenolic contents, sensory and physicochemical characteristics

OKUR ÖZGE DUYGU , ABOELDAHAB MOHAB
Emirates Journal of Food and Agriculture Volume 37 | 2025

WOS.SCI 4 DOI
Utilization of natural plant sources in a traditional dairy dessert, Muhallebi

Okur, ÖD
COGENT FOOD & AGRICULTURE Volume 9 | 2023

WOS.SCI 6 DOI
An evaluation of the quality characteristics of kefir fortified with olive (Olea europaea) leaf extract

Okur, ÖD
BRITISH FOOD JOURNAL Volume 124 | 2022

Biosis
Evaluation of physicochemical, rheological and sensory features of set-type yoghurt with wild purslane (Portulaca Oleracea L.)

OKUR ÖZGE DUYGU , BAYRAKTAR AYTÜL
Advances in Food Sciences Volume 44 issue 4 | 2022

Agricola DOI
The Effect of Red Pepper (Capsicum frutescens L.) Powder Addition on the Antioxidant Activity and Total Phenolic Contents of Yogurt

OKUR ÖZGE DUYGU
Asian Journal of Dairy and Food Research Volume 41 issue 3 | 2022

WOS.ESCI 11 DOI
Determination of antioxidant activity and total phenolic contents in yogurt added with black cumin (Nigella sativa L.) honey

Okur, ÖD
OVIDIUS UNIVERSITY ANNALS OF CHEMISTRY Volume 32 | 2021

WOS.SCI 1
Determination of Fatty Acid Profiles Including Conjugated Linoleic Acids in Various Dairy Products

Okur, ÖD , Seydim, ZBG
ASIAN JOURNAL OF CHEMISTRY Volume 24 | 2012

SCI-Expanded
Determination of Fatty Acid Profiles IncludingConjugated Linoleic Acids in Various Dairy Products

OKUR ÖZGE DUYGU , SEYDİM ZEYNEP BANU
Asian Journal of Chemistry Volume 24 issue 3 | 2012

WOS.SCI 34 DOI
Effects of probiotic bacteria and oils on fatty acid profiles of cultured cream

Ekinci, FY , Okur, ÖD , Ertekin, B , Seydim, ZBG
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY Volume 110 | 2008

SCI-Expanded DOI
Effects of Probiotic Bacteria and Oils on Fatty Acid Profiles of Cultured Cream

EKİNCİ F. YEŞİM, OKUR ÖZGE DUYGU , ERTEKİN FİLİZ BİLGE, SEYDİM ZEYNEP BANU
European Journal of Lipid Science andTechnology Volume 110 issue 3 | 2008

WOS.SCI 19
Effect of inulin and Dairy-Lo® as fat replacers on the quality of set type yogurt

Seydim, ZBG , Sarikus, G , Okur, ÖD
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL Volume 60 | 2005

SCI-Expanded
Effect of Inulin and Dairy Lo as FatReplacers on the Quality of Set Type Yogurt

SEYDİM ZEYNEP BANU, SARIKUŞ GÜLSEN, OKUR ÖZGE DUYGU
Milchwissenschaft Volume 60 issue 1 | 2005