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EFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR.
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- GIDA: The Journal of Food, 2023, v. 48, n. 1, p. 25, doi. 10.15237/gida.GD22099
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- Article
Influence of different culture conditions on exopolysaccharide production by indigenous lactic acid bacteria isolated from pickles.
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- Archives of Microbiology, 2020, v. 202, n. 4, p. 875, doi. 10.1007/s00203-019-01799-6
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- Article
SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 742, doi. 10.15237/gida.GD19081
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- Article
Ionic liquid pretreatment of yellow pine followed by enzymatic hydrolysis and fermentation.
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- Biotechnology Progress, 2018, v. 34, n. 5, p. 1242, doi. 10.1002/btpr.2661
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- Article
TECHNOLOGICAL PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONAL PICKLES.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 693, doi. 10.15237/gida.GD17097
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- Article
AN ADAPTATION STRATEGY TO IMPROVE THE PROTEOLYTIC ACTIVITIES OF LACTIC ACID BACTERIA ISOLATED FROM PICKLES.
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- GIDA: The Journal of Food, 2017, v. 42, n. 5, p. 561, doi. 10.15237/gida.GD1706
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- Article
In Vitro Properties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles.
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- BioMed Research International, 2015, v. 2015, p. 1, doi. 10.1155/2015/315819
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- Article
Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.
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- Folia Microbiologica, 2015, v. 60, n. 3, p. 241, doi. 10.1007/s12223-014-0363-x
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- Article
Effectiveness of chitosan against wine-related microorganisms.
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- Antonie van Leeuwenhoek, 2015, v. 107, n. 3, p. 675, doi. 10.1007/s10482-014-0362-6
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- Article
Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey.
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- Antonie van Leeuwenhoek, 2014, v. 105, n. 5, p. 835, doi. 10.1007/s10482-014-0138-z
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- Article
Bakteriyosin Üreten Laktik Asit Bakterilerinin Probiyotik Amaçlı Kullanımı.
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- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 1, p. 63
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- Article
Turşu Üretiminde Laktik Asit Bakterilerinin Önemi.
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- Academic Food Journal / Akademik GIDA, 2012, p. 70
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- Article
SACCHAROMYCES DIŞINDAKİ MAYALARIN ŞARAP AROMASINA ETKİLERİ.
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- GIDA: The Journal of Food, 2009, v. 34, n. 4, p. 239
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- Article