Works by Tanguler, Hasan

Results: 26

Utilisation of spent brewer's yeast for yeast extract production by autolysis: The effect of temperature.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2008, v. 86, n. 4, p. 317, doi. 10.1016/j.fbp.2007.10.015

By:

Tanguler, Hasan;
Erten, Huseyin

Publication type:

Article

Retraction: Influence of Temperatures and Fermentation Behavior of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae Associated with Winemaking.

Published in:

Food Science & Technology Research, 2017, v. 23, n. 5, p. 772, doi. 10.3136/fstr.23.772

By:

TANGULER, Hasan

Publication type:

Article

Influence of Temperatures and Fermentation Behaviour of Mixed Cultures of Williopsis saturnus var. saturhus and Saccharomyces cerevisiae Associated with Winemaking.

Published in:

Food Science & Technology Research, 2013, v. 19, n. 5, p. 781, doi. 10.3136/fstr.19.781

By:

TANGULER, Hasan

Publication type:

Article

Determination of Quality Changes of Hard-Boiled Chicken Eggs Due to Slow and Fast Cooling by Electronic Nose and Machine Learning.

Published in:

Turkish Journal of Agriculture - Food Science & Technology, 2025, v. 13, n. 4, p. 934, doi. 10.24925/turjaf.v13i4.934-940.7352

By:

Denli, Metehan;
Yavuzer, Emre;
Tangüler, Hasan;
Köse, Memduh;
Yalçın, Mehmet Kürşat;
Macit, Hasan;
Yetişen, Mehmet

Publication type:

Article

Effect of Three Different Preservatives on the Microbiota of Shalgam, a Traditional Lactic Acid Fermented Beverage.

Published in:

Foods, 2023, v. 12, n. 22, p. 4075, doi. 10.3390/foods12224075

By:

Mujdeci, Gamze Nur;
Tanguler, Hasan;
Macit, Hasan;
Kabak, Bulent

Publication type:

Article

Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts.

Published in:

Foods, 2019, v. 8, n. 1, p. 33, doi. 10.3390/foods8010033

By:

Karaca, Oya Berkay;
Güzeler, Nuray;
Tangüler, Hasan;
Yaşar, Kurban;
Akın, Mutlu Buket

Publication type:

Article

Aroma profiles of shalgam: Effect of purple carrot (Daucus carota) amount.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 7, p. 5162, doi. 10.1002/fsn3.4164

By:

Tanguler, Hasan;
Sen, Kemal;
Dinc, Selin Ozge

Publication type:

Article

Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields.

Published in:

Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 2, p. 99, doi. 10.1515/pjfns-2015-0041

By:

Yağmur, Gülten;
Tanguler, Hasan;
Leventdurur, Sezgi;
Elmacı, Simel Bağder;
Turhan, Emel Ünal;
Francesca, Nicola;
Settanni, Luca;
Moschetti, Giancarlo;
Erten, Hüseyin

Publication type:

Article

The Effect of Pitching Rate on Fermentation and Flavour Compounds in High Gravity Brewing.

Published in:

Journal of the Institute of Brewing, 2007, v. 113, n. 1, p. 75, doi. 10.1002/j.2050-0416.2007.tb00259.x

By:

Erten, Huseyin;
Tanguler, Hasan;
Cakiroz, Hanife

Publication type:

Article

A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam).

Published in:

Food Reviews International, 2008, v. 24, n. 3, p. 352, doi. 10.1080/87559120802089324

By:

Erten, Huseyin;
Tanguler, Hasan;
Canbaş, Ahmet

Publication type:

Article

Evaluation of Williopsis saturnus Inoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir ( Vitis vinifera L.) Grown in Anatolia.

Published in:

Food Biotechnology, 2012, v. 26, n. 4, p. 351, doi. 10.1080/08905436.2012.724038

By:

Tanguler, Hasan

Publication type:

Article

Effect of Microfiltration, Storage Time and Temperature on Properties of Shalgam Juices.

Published in:

Academic Food Journal / Akademik GIDA, 2023, v. 21, n. 3, p. 211, doi. 10.24323/akademik-gida.1382914

By:

Tanguler, Hasan;
Erten, Huseyin

Publication type:

Article

Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages during Storage.

Published in:

Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 1, p. 20, doi. 10.24323/akademik-gida.1097814

By:

Tangüler, Hasan;
Dinç, Selin Özge;
Ekenel, Gülbahar;
Aytekin, Dilay Asena;
Şimşek, Cansu;
Ataklı, Hatice

Publication type:

Article

şalgam Suyu Üretiminde Gerçekleğtirilen Hamur Fermantasyonu Sırasında İzole Edilen Laktik Asit Bakterilerinin Tanımlanması.

Published in:

Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 2, p. 48

By:

Tangüler, Hasan;
Erten, Huseyin

Publication type:

Article

Şalgam Suyu Üretiminde Gerçekleştirilen Hamur Fermantasyonu Sırasında İzole Edilen Laktik Asit Bakterilerinin Tanımlanması.

Published in:

Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 2, p. 48

By:

Tangüler, Hasan;
Erten, Hüseyin

Publication type:

Article

Influence of Lachancea thermotolerans on cv. Emir wine fermentation.

Published in:

Yeast, 2016, v. 33, n. 7, p. 313, doi. 10.1002/yea.3166

By:

Balikci, Eren Kemal;
Tanguler, Hasan;
Jolly, Neil P.;
Erten, Huseyin

Publication type:

Article

Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product.

Published in:

Journal of Food Processing & Preservation, 2022, v. 46, n. 12, p. 1, doi. 10.1111/jfpp.17267

By:

Tanguler, Hasan;
Tatlısoy, Aslıhan

Publication type:

Article

Comparison of anthocyanin profiles in şalgams (shalgams) produced with different production procedures.

Published in:

Journal of Food Processing & Preservation, 2021, v. 45, n. 8, p. 1, doi. 10.1111/jfpp.14770

By:

Tanguler, Hasan;
Bozdogan, Adnan;
Aksay, Salih;
Kelebek, Hasim;
Erten, Huseyin

Publication type:

Article

Microbial, chemical and sensory properties of shalgams made using different production methods.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 5, p. 1008, doi. 10.1002/jsfa.6781

By:

Tanguler, Hasan;
Saris, Per E J;
Erten, Huseyin

Publication type:

Article

CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF SHALGAM (ŞALGAM): A TRADITIONAL TURKISH LACTIC ACID FERMENTED BEVERAGE.

Published in:

Journal of Food Quality, 2012, v. 35, n. 4, p. 298, doi. 10.1111/j.1745-4557.2012.00447.x

By:

TANGULER, HASAN;
ERTEN, HUSEYIN

Publication type:

Article

Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production.

Published in:

Journal of Food Measurement & Characterization, 2024, v. 18, n. 8, p. 6561, doi. 10.1007/s11694-024-02671-y

By:

Ozer, Tugba;
Yetisen, Mehmet;
Baltacioglu, Cem;
Baltacioglu, Hande;
Uslu, Hasan;
Tanguler, Hasan

Publication type:

Article

BİRADA BULUNAN AROMA MADDELERİ.

Published in:

GIDA: The Journal of Food, 2010, v. 35, n. 6, p. 453

By:

Tangüler, Hasan;
Erten, Hüseyin;
Cabaroğlu, Turgut

Publication type:

Article

The influence of two yeast strains on fermentation and flavour composition of cider.

Published in:

Flavour & Fragrance Journal, 2022, v. 37, n. 3, p. 144, doi. 10.1002/ffj.3693

By:

Tangüler, Hasan;
Erten, Hüseyin

Publication type:

Article

Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage.

Published in:

Turkish Journal of Agriculture & Forestry, 2013, v. 37, n. 2, p. 212, doi. 10.3906/tar-1205-37

By:

TANGÜLER, Hasan;
ERTEN, Hüseyin

Publication type:

Article

The Effect of Different Temperatures on Autolysis of Baker's Yeast for the Production of Yeast Extract.

Published in:

Turkish Journal of Agriculture & Forestry, 2009, v. 33, n. 2, p. 149

By:

Tangüler, Hasan;
Erten, Hüseyin

Publication type:

Article

Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage.

Published in:

Journal of Food Science & Technology, 2017, v. 54, n. 7, p. 2011, doi. 10.1007/s13197-017-2637-1

By:

Tanguler, Hasan;
Selli, Serkan;
Sen, Kemal;
Cabaroglu, Turgut;
Erten, Huseyin

Publication type:

Article