Hi, I am Hamdi Barbaros Ozer, My LiveDNA is 90.399
 
   
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Dr. Hamdi Barbaros Ozer
 
Highest Degree: Ph.D. in Dairy Technology from The University of Reading, UK
 
Institute: Abant Izzet Baysal University, Turkey
 
Area of Interest: Food Science Technology
  •   Fermented Dairy Foods
  •   Cheese Technology
  •   Dairy Rheology and Texture
  •   Enzyme Applications in Dairy Industry
 
URL: http://livedna.org/90.399
 
My SELECTED Publications
1:   Atasoy, A.F., A. Yetismeyen, H. Turkoglu and B.H. Ozer, 2008. Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk. Food Control, 19: 278-285.
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2:   Gurakan, C., A. Cebeci and B.H. Ozer, 2008. Probiotic Beverages: Microbiology and Technology. In: Development and Manufacture of Yogurt and Other Functional Dairy Products, Yildiz, F. (Ed.). Chapter 6, CRC Publishers, UK.
3:   Hayaloglu, A.A., B.H. Ozer and P.F. Fox, 2008. Cheeses of Turkey: 2. Varieties ripened under brine. Dairy Sci. Technol. (Le Lait)., 88: 225-244.
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4:   Kirmaci, H.A., B.H. Ozer and H. Turkoglu, 2004. Effect of enzymatic cross-linking of proteins on textural properties of non-fat yoghurt. Proceedings of the International Dairy Symposium, May 24-28, 2004, Suleyman Demirel University, Isparta, Turkey, pp: 37-40.
5:   Koc, A.B. and B.H. Ozer, 2008. Nondestructive monitoring of renetted whole milk during cheese manufacturing. Food Res. Int., 41: 745-750.
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6:   Lankes, H., B.H. Ozer and R.K. Robinson, 1998. The effect of elevated milk solids and incubation temperature on the physical properties of natural yoghurt. Milchwissenschaft, 53: 510-513.
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7:   Ozer, B.H. and A.H. Kirmaci, 2008. Quality Attributes of Yogurt and Functional Dairy Products. In: Development and Manufacture of Yogurt and Other Functional Dairy Products, Yildiz, F. (Ed.). Chapter 8, CRC Publishers, UK.
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8:   Ozer, B.H. and D. Ozer, 2006. Safety aspects of indigenous milk products of GAP area. Proceedings of the International Conference on Sustainable Development and New Technologies for Agricultural Production in GAP Area, May 29-31, 2006, Harran University and Cornell University, Sanliurfa, Turkey, pp: 50-57.
9:   Ozer, B.H. and M. Atamer, 1999. Some properties of yoghurt produced from milk preserved by hydrogen peroxide. Milchwissenschaft, 54: 618-621.
10:   Ozer, B.H. and R.K. Robinson, 1999. The behaviour of starter cultures in concentrated yoghurt (labneh) produced by different techniques. Lebensm. Wiss. Technol., 32: 391-395.
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11:   Ozer, B.H., 2004. Destructive effects of classical viscometers on the microstructure of yoghurt gel. Turk. J. Agric. For., 28: 19-23.
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12:   Ozer, B.H., 2006. Production of Concentrated Products. In: Fermented Milks, Tamime, Y. (Edn.). Chapter 6, Blackwell Publishing, UK., pp: 128-155.
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13:   Ozer, B.H., 2007. Lactic Acid Bacteria: Metabolism and Applications. 1st Edn., Research Signpost Publication, Kerala, India, pp: 197.
14:   Ozer, B.H., 2008. Strategies for Yogurt Manufacturing. In: Development and Manufacture of Yogurt and Other Functional Dairy Products, Yildiz, F. (Ed.). Chapter 2, CRC Publ., UK pp: 4796.
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15:   Ozer, B.H., A.E. Bell, A.S. Grandison and R.K. Robinson, 1998. Rheological properties of concentrated yoghurt (labneh). J. Texture Stud., 29: 67-79.
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16:   Ozer, B.H., A.F. Atasoy and H. Turkoglu, 2004. Ripening profile of Urfa cheese (A Turkish white-brined cheese) produced by traditional way and by ultrafiltration technique. Proceedings of the IDF Symposium on Cheese, Ripening, Characterisation and Technology, March 21-25, 2004, Prague, Czech Republic, pp: 54-.
17:   Ozer, B.H., A.F. Atasoy and M.S. Akın, 2002. Some properties of Urfa cheese (a traditional white-brined Turkish cheese) produced from bovine and ovine milks. Int. J. Dairy Technol., 55: 94-99.
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18:   Ozer, B.H., A.F. Atasoy, A. Yetişmeyen and O. Deveci, 2004. Development of proteolysis in ultrafiltered Turkish white-brined cheese (Urfa type): Effect of brine concentration. Milchwissenschaft, 59: 146-149.
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19:   Ozer, B.H., A.S. Grandison, R.K. Robinson and M. Atamer, 2003. Effects of lactoperoxidase and hydrogen peroxide on rheological properties of yoghurt. J. Dairy Res., 70: 227-232.
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20:   Ozer, B.H., A.S. Grandison, R.K. Robinson and M.J. Lewis, 1997. Changes in the physical properties of labneh (concentrated yoghurt) during storage. Proceedings of the IFT Annual Meeting, June 14-20, Institute of Food Technologists, Orlando, Florida, pp: 117-118.
21:   Ozer, B.H., B. Kırım and M. Atamer, 2000. Effect of hydrogen peroxide treatment on the quality of raw cream. Int. J. Dairy Technol., 53: 83-86.
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22:   Ozer, B.H., G. Uraz, E. Beyzi-Yılmaz and A.F. Atasoy, 2004. The effects of brine concentration and scalding on survival of some pathogens in Urfa cheese: A traditional white-brined Turkish cheese. Int. J. Food Sci. Technol., 39: 727-735.
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23:   Ozer, B.H., H.A. Kirmaci, E. Senel, M. Atamer and A.A. Hayaloglu, 2009. Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation. Int. Dairy J., 19: 22-29.
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24:   Ozer, B.H., H.A. Kirmaci, S. Oztekin, A. Hayaloglu and M. Atamer, 2007. Incorporation of microbial transglutaminase into non-fat yogurt production. Int. Dairy J., 17: 199-207.
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25:   Ozer, B.H., R. Stenning, A.S. Grandison and R.K. Robinson, 1999. Effect of protein concentration on the properties and structure of concentrated yogurts. Int. J. Dairy Technol., 52: 135-138.
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26:   Ozer, B.H., R. Stenning, A.S. Grandison and R.K. Robinson, 1999. Rheology and microstructure of labneh (concentrated yogurt). J. Dairy Sci., 82: 682-689.
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27:   Ozer, B.H., R.K. Robinson and A.S. Grandison, 2002. Effects of elevation of total solids by ultrafiltration and reverse osmosis on thiol groups in milk. Milchwissenschaft, 57: 609-611.
28:   Ozer, B.H., R.K. Robinson and A.S. Grandison, 2003. Textural and microstructural properties of Urfa cheese (A white-brined Turkish cheese). Int. J. Dairy Technol., 56: 171-176.
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29:   Ozer, B.H., R.K. Robinson, A.S. Grandison and A.E. Bell, 1997. Comparison of techniques for measuring the rheological properties of labneh (Concentrated Yogurt). Int. J. Dairy Technol., 50: 129-133.
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30:   Ozer, B.H., R.K. Robinson, A.S. Grandison and A.E. Bell, 1997. Rheological characteristics of labneh (concentrated yoghurt) produced by various concentration techniques. Proceedings of the International Dairy Federation Symposium on Textural Properties of Fermented Milks and Dairy Desserts-Vicenza, Italy, May, 1997, International Dairy Federation, Brussels, pp: 181-185.
31:   Ozer, B.H., R.K. Robinson, A.S. Grandison and A.E. Bell, 1998. Gelation properties of milk concentrated by different techniques. Int. J. Dairy, 8: 793-799.
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32:   Ozer, B.H., Y.S. Uzun and H.A. Kirmaci, 2008. Effect of microencapsulation on viability of Lactobacillus acidophilus LA-5 and bifidobacterium bifidum BB-12 during kasar cheese ripening. Int. J. Dairy Technol., 61: 237-244.
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33:   Ozer, D., S. Akin and B. Ozer, 2005. Effect of inulin and lactulose on survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in Acidophilus-bifidus yoghurt. Food Sci. Technol. Int., 11: 19-24.
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34:   Sahan, N., M.S. Akin and B.H. Ozer, 2000. Mineral contents and energy values of unripened Urfa cheese. Proceedings of the Blacksea and Central Asia Symposium on Food Technology, October 12-16, 2000, Middle East Technical University, Ankara, pp: 46-.
35:   Toufeili, I. and B.H. Ozer, 2006. Brined Cheeses from the Middle East and Turkey. In: Brined Cheeses, Tamime, A.Y. (Ed.). Chapter 6, Blackwell Publishing, UK., pp: 189-210.
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36:   Uraz, G., E.B. Yilmaz and B.H. Ozer, 2004. The count of yeast in local Urfa cheese. Proceedings of the 4th International Congress Environmental Micropaleontology, Microbiology and Meiobenthology, May 2004, Suleyman Demirel University, Isparta, Turkey, pp: 13-18.
37:   Yılmaztekin, M., B.H. Ozer and A.F. Atasoy, 2004. Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese. Int. J. Food Sci. Nutr., 55: 53-60.
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