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Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread

Food science & technology, 2019-09, Vol.112, p.108224, Article 108224

2019

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An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins

Food chemistry, 2016-01, Vol.190, p.1109-1115

2016

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Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats

Innovative food science & emerging technologies, 2014-12, Vol.26, p.182-190

2014

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Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

ACS omega, 2024-03, Vol.9 (9), p.10400-10414

2024

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Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles

Food Science and Biotechnology, 2024, 33(3), , pp.625-635

2024

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Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Foods, 2021-03, Vol.10 (3), p.514

2021

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The famous Turkish rose essential oil: Characterization and authenticity monitoring by FTIR, Raman and GC–MS techniques combined with chemometrics

Food chemistry, 2021-08, Vol.354, p.129495-129495, Article 129495

2021

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Biodiversity and technological properties of yeasts from Turkish sourdough

Food Science and Biotechnology, 2018, 27(2), , pp.499-508

2018

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Biodiversity and techno-functional properties of lactic acid bacteria in fermented hull-less barley sourdough

Journal of bioscience and bioengineering, 2020-11, Vol.130 (5), p.450-456

2020

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Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread

Food science & technology, 2021-12, Vol.152, p.112230, Article 112230

2021

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Inhibition of Heat Resistant Molds: Aspergillus fumigatus and Paecilomyces variotii by Some Plant Essential Oils

Food Science and Biotechnology, 2010, 19(5), , pp.1241-1244

2010

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A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source

Food chemistry, 2019-03, Vol.277, p.373-381

2019

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Optimization of ultrasound-assisted extraction of turkish propolis and characterization of phenolic profile, antioxidant and antimicrobial activity

Ciência e tecnologia de alimentos, 2021-09, Vol.41 (3), p.687-695

2021

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Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics

Food science & technology, 2016-09, Vol.71, p.116-124

2016

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Boza: A lactic acid fermented cereal beverage as a traditional Turkish food

Food reviews international, , Vol.18 (1), p.39-48

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Non-linear rheological (LAOS) behavior of sourdough-based dough

Food hydrocolloids, 2019-11, Vol.96, p.481-492

2019

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Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase

Food science & technology, 2018-09, Vol.95, p.72-77

2018

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A Comparative Study of Bacillus Spp. Isolated from Various Sources and Commercial Food Supplements and Evaluation of Some Probiotic Properties

Tekirdağ Ziraat Fakültesi dergisi, 2024-01, Vol.21 (1), p.265-276

2024

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A rapid spectroscopic method for the identification of the filamentous fungi isolated from Turkish traditional mold-ripened cheeses

Journal of microbiological methods, 2024-02, Vol.217-218, p.106884-106884, Article 106884

2024

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Farklı Çözücülerle Propolis Ekstraksiyonunun Toplam Fenolik İçeriği, Antioksidan Kapasite ve Antimikrobiyal Aktivite Üzerine Etkileri

Akademik Gıda, 2019-12, Vol.17 (4), p.538-545

2019

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Xanthan Gum Production of Xanthomonas spp. Isolated from Different Plants

Food Science and Biotechnology, 2010, 19(1), , pp.201-206

2010

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Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality

Tekirdağ Ziraat Fakültesi dergisi, 2022-09, Vol.19 (3), p.541-553

2022

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Xanthan Gum Production from Hydrolyzed Rice Bran as a Carbon Source by Xanthomonas spp

한국미생물·생명공학회지, 2012, 40(4), , pp.356-363

2012

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Antibacterial effect of Turkish black cumin (Nigella sativa L.) oils

Grasas y aceites (Sevilla), 2005-10, Vol.56 (4), p.259-262

2005

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Xanthan Gum Production under Different Operational Conditions by Xanthomonas axonopodis pv vesicatoria Isolated from Pepper Plant

Food Science and Biotechnology, 2011, 20(5), , pp.1243-1247

2011

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Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread

An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins

Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

The famous Turkish rose essential oil: Characterization and authenticity monitoring by FTIR, Raman and GC–MS techniques combined with chemometrics

Biodiversity and technological properties of yeasts from Turkish sourdough

Biodiversity and techno-functional properties of lactic acid bacteria in fermented hull-less barley sourdough

Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread

Inhibition of Heat Resistant Molds: Aspergillus fumigatus and Paecilomyces variotii by Some Plant Essential Oils

A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source

Optimization of ultrasound-assisted extraction of turkish propolis and characterization of phenolic profile, antioxidant and antimicrobial activity

Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics

Boza: A lactic acid fermented cereal beverage as a traditional Turkish food

Non-linear rheological (LAOS) behavior of sourdough-based dough

Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase

A Comparative Study of Bacillus Spp. Isolated from Various Sources and Commercial Food Supplements and Evaluation of Some Probiotic Properties

A rapid spectroscopic method for the identification of the filamentous fungi isolated from Turkish traditional mold-ripened cheeses

Farklı Çözücülerle Propolis Ekstraksiyonunun Toplam Fenolik İçeriği, Antioksidan Kapasite ve Antimikrobiyal Aktivite Üzerine Etkileri

Xanthan Gum Production of Xanthomonas spp. Isolated from Different Plants

Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality

Xanthan Gum Production from Hydrolyzed Rice Bran as a Carbon Source by Xanthomonas spp

Antibacterial effect of Turkish black cumin (Nigella sativa L.) oils

Xanthan Gum Production under Different Operational Conditions by Xanthomonas axonopodis pv vesicatoria Isolated from Pepper Plant

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