Arş. Gör. TANSU TAŞPINAR

Makaleler 10

1. Enhancing “Ewiss” cheese production using autochthonous lactic acid bacteria and Propioniciclava flava as an alternative to commercial propionic acid bacteria

Busetta G., Garofalo G., Taşpınar T., Guarcello R., Franciosi E., Sardina M. T., et al.

INTERNATIONAL DAIRY JOURNAL , cilt.173, sa.2026, ss.1-11, 2025 (SCI-Expanded)

2. Application of whole genome sequenced selected Pediococcus acidilactici to tailor the making of the spreadable fresh ewe’s milk “Quadrello di Ovino” cheese to the production area

Garofalo G., Taşpınar T., Larini I., Felis G. E., Busetta G., Settanni L., et al.

FOOD RESEARCH INTERNATIONAL , cilt.115696, ss.1-10, 2025 (SCI-Expanded)

3. Assessment of physicochemical properties and staling characteristics of eggless gluten-free cakes with aquafaba

Yazici G. N., TAŞPINAR T., BİNOKAY H., AĞÇAM E., AĞIRMAN B., ÖZER M. S.

Journal of Food Measurement and Characterization , 2025 (SCI-Expanded)

4. Description of “Ovino Belmontese”, a new semisoft sheep’s milk cheese processed using “Italico” cheese technology

Gaglio R., Garofalo G., Taşpınar T., Busetta G., Barbera M., Sutera A. M., et al.

FOOD BIOSCIENCE , cilt.104450, ss.1-30, 2024 (SCI-Expanded)

5. Description of Ewiss cheese, a new ewe's milk cheese processed by Swiss cheese manufacturing techniques: microbiological, physicochemical and sensory aspects.

Garofalo G., Taspinar T., Busetta G., Mastrangelo S., Portolano B., Sardina M. T., et al.

Journal of dairy science , 2024 (SCI-Expanded)

6. Investigating the potential of using aquafaba in eggless gluten-free cake production by multicriteria decision-making approach

Yazıcı G. N., Taşpınar T., Binokay H., Dağsuyu C., Kokangül A., Özer M. S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.1, sa.1, ss.1, 2023 (SCI-Expanded)

7. An Overview of Plant-based Milk Alternatives

Yazıcı G. N., Taşpınar T., Güven M., Özer M. S.

Turkish Journal of Agriculture - Food Science and Technology , cilt.11, sa.3, ss.587-602, 2023 (Hakemli Dergi)

8. Bioactivity, volatile profile, and physicochemical properties of set-type yogurt enriched with European cranberrybush (Viburnum opulus L.) juice during storage

TAŞPINAR T., GÜVEN M., AĞÇAM E.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.1, 2022 (SCI-Expanded)

9. Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics

Gueven M., Kalender M., Taşpınar T.

FOODS , cilt.7, sa.7, 2018 (SCI-Expanded)

10. Farklı Stabilizör Kullanımının Yoğurt Dondurmalarının Kalite Özellikleri Üzerine Etkisi

GÜVEN M., KALENDER M., TAŞPINAR T.

Çukurova Tarım ve Gıda Bilimleri , cilt.32, sa.2, ss.37-46, 2017 (Hakemli Dergi)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 19

1. Evaluating the potential of using plant-based milk alternatives in cake production: A review

YAZICI G. N., TAŞPINAR T., ÖZER M. S.

The 5th International Electronic Conference on Foods: The Future of Technology, Sustainability, and Nutrition in the Food Domain, 28 - 30 Ekim 2024, (Tam Metin Bildiri)

2. The Potential Use of Synbiotic Combinations in Bread—A Review

Yazıcı G. N., Özoğlu Ö., Taşpınar T., Yılmaz I., Özer M. S.

The 4th International Electronic Conference on Foods Focus on Sustainable Food Systems: Current Trends and Advances, 15 - 30 Ekim 2023, cilt.26, sa.1, ss.1, (Tam Metin Bildiri)

3. The potential use of synbiotic combinations in cereal-based solid food products- A review

Yazici G. N., Özoğlu Ö., Taşpınar T., Yilmaz I., Özer M. S.

The 4th International Electronic Conference on Foods Focus on Sustainable Food Systems: Current Trends and Advances, Adana, Türkiye, 15 - 30 Ekim 2023, ss.1-7, (Tam Metin Bildiri)

4. Application of Inulin in Pasta: The Influence on Technological, Nutritional Properties, and Human Health—A Review

Yazıcı G. N., Taşpınar T., Yılmaz I., Özer M. S.

The 4th International Electronic Conference on Foods Focus on Sustainable Food Systems: Current Trends and Advances, 15 - 30 Ekim 2023, ss.1, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

5. Evaluation the Potential of Using Plant-Based Milk Substitutes in Ice Cream Production

Taşpınar T., Yazıcı G. N., Güven M.

The 4th International Electronic Conference on Foods Focus on Sustainable Food Systems: Current Trends and Advances, 15 - 30 Ekim 2023, ss.1-6, (Tam Metin Bildiri)

6. Yoğurt Bileşiminin Zenginleştirilmesine Yönelik Genel Bir Bakış

Taşpınar T., Yazıcı G. N., Güven M.

Türkiye 14. Gıda Kongresi, 19 - 21 Ekim 2022, ss.195-199, (Tam Metin Bildiri)

7. Laktoz İntoleransına Sahip Tüketicilere Yönelik Laktozsuz Gıda Üretim Yöntemleri ve Güncel Yaklaşımlar

Yazıcı G. N., Taşpınar T., Özer M. S., Güven M.

Türkiye 14.Gıda Kongresi, 19 - 21 Ekim 2022, ss.200-207, (Tam Metin Bildiri)

8. General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food Products

Taşpınar T., Yazıcı G. N., Güven M.

The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing session Food Formulations - Novel Ingredients and Food Additives, 1 - 15 Ekim 2022, ss.1-7, (Tam Metin Bildiri)

9. Aquafaba: A Multifunctional Ingredient in Food Production

YAZICI G. N., TAŞPINAR T., ÖZER M. S.

10. Plant-Based Dairy Alternatives: The Factors and Tendency of Consumers forBuying

Taşpınar T., Güven M.

3RD WORLD CONFERENCE ON SUSTAINABLE LIFE SCIENCES, 19 Ekim 2021, ss.57, (Özet Bildiri)

11. Plant-Based Milk Substitutes as a Carrier of Probiotic Sources

Taşpınar T., Güven M.

3RD WORLD CONFERENCE ON SUSTAINABLE LIFE SCIENCES, 19 Ekim 2021, ss.58-68, (Tam Metin Bildiri)

12. Non-Thermal Processing of Milk and Dairy Products

Taspinar T., Güven M.

14th Scientific Conference of the Bulgarian Focal Point of EFSA under the motto "Sustainable science for safety food", 27 Ekim 2021, ss.36-42, (Tam Metin Bildiri)