| Functional milks and dairy beverages BH Özer, HA Kirmaci International Journal of Dairy Technology 63 (1), 1-15, 2010 | 354 | 2010 |
| Effect of inulin and lactulose on survival of Lactobacillus acidophilusla-5 and Bifidobacterium bifidum bb-02 in Acidophilus-bifidus yoghurt D Özer, S Akin, B Özer Food Science and Technology International 11 (1), 19-24, 2005 | 238 | 2005 |
| Development and manufacture of yogurt and other functional dairy products F Yildiz CRC press, 2016 | 224 | 2016 |
| Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation B Özer, HA Kirmaci, E Şenel, M Atamer, A Hayaloğlu International Dairy Journal 19 (1), 22-29, 2009 | 224 | 2009 |
| Probiotic dairy-based beverages: A review N Turkmen, C Akal, B Özer Journal of Functional Foods 53, 62-75, 2019 | 160 | 2019 |
| Effects of different fermentation parameters on quality characteristics of kefir T Kök-Taş, AC Seydim, B Özer, ZB Guzel-Seydim Journal of dairy science 96 (2), 780-789, 2013 | 153 | 2013 |
| Yoğurt bilimi ve teknolojisi H Özer Sidas, 2006 | 138 | 2006 |
| Effect of Microencapsulation on Viability of Lactobacillus acidophilus LA‐5 and Bifidobacterium bifidum BB‐12 During Kasar Cheese Ripening B Özer, YS Uzun, HA Kirmaci International Journal of Dairy Technology 61 (3), 237-244, 2008 | 133 | 2008 |
| Popular ovine and caprine fermented milks AY Tamime, M Wszolek, R Božanić, B Özer Small Ruminant Research 101 (1-3), 2-16, 2011 | 124 | 2011 |
| Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese M Yilmaztekin, BH Özer, F Atasoy International journal of food sciences and nutrition 55 (1), 53-60, 2004 | 111 | 2004 |
| The behaviour of starter cultures in concentrated yoghurt (labneh) produced by different techniques BH Özer, RK Robinson LWT-Food Science and Technology 32 (7), 391-395, 1999 | 111 | 1999 |
| The effect of elevated milk solids and incubation temperature on the physical properties of natural yoghurt. H Lankes, HB Ozer, RK Robinson | 78 | 1998 |
| Textural and microstructural properties of urfa cheese (a white‐brined Turkish cheese) BH Özer, RK Robinson, AS Grandison International Journal of Dairy Technology 56 (3), 171-176, 2003 | 76 | 2003 |
| Rheology and microstructure of labneh (concentrated yogurt) BH Ozer, RA Stenning, AS Grandison, RK Robinson Journal of Dairy Science 82 (4), 682-689, 1999 | 73 | 1999 |
| Recent advances in dairy packaging AD Karaman, B Özer, MA Pascall, V Alvarez Food Reviews International 31 (4), 295-318, 2015 | 66 | 2015 |
| Comparison of techniques for measuring the rheological properties of labneh (concentrated yogurt) BH Ozer, RK Robinson, AS Grandison, AE Bell International Journal of Dairy Technology 50 (4), 129-133, 1997 | 66 | 1997 |
| Simultaneous use of transglutaminase and rennet in white-brined cheese production B Özer, AA Hayaloglu, H Yaman, A Gürsoy, L Şener International dairy journal 33 (2), 129-134, 2013 | 63 | 2013 |
| Şanlıurfa ilinde üretilen ve satışa sunulan süt yoğurt ve Urfa peynirlerinin bazı kimyasal özellikleri H TÜRKOĞLU, AF ATASOY, HB ÖZER Harran Üniversitesi Ziraat Fakültesi Dergisi 7 (3-4), 69-76, 2003 | 56 | 2003 |
| Peynir biliminin temelleri AA Hayaloğlu, B Özer Sidas Medya Ltd 643, 2011 | 50 | 2011 |
| FERMENTED MILKS| Products of Eastern Europe and Asia B Özer, HA Kirmaci Academic Press, 2014 | 48 | 2014 |
