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| Issue Date | Title | Author(s) |
| Aug-1995 | Adsorption equilibrium and dynamics of lactase/CM-Sephadex system | Harsa, Hayriye Şebnem ; Göksungur, Yekta; Güvenç, Ulgar |
| 2008 | B-galactosidase of kluyveromyces lactis: Immobilization, characterization and hydrolysis behavior of enzyme | Çabuk, Burcu |
| Sep-2004 | Batch production of L(+) lactic acid from whey by Lactobacillus casei (NRRL B-441) | Büyükkileci, Ali Oğuz ; Harsa, Hayriye Şebnem |
| Apr-2010 | Biochemical and thermal properties of ß-galactosidase enzymes produced by artisanal yoghurt cultures | Üstok, Fatma Işık; Tarı, Canan ; Harsa, Şebnem |
| 2001 | Biosortion of nickel (II) by using waste baker's yeast | Özdemir, Peruze |
| Oct-2001 | Chromatographic separation of amyloglucosidase from the mixtures of enzymes | Harsa, Hayriye Şebnem ; Furusaki, Shintaro |
| 2020 | COVID 19 pandemi döneminde potansiyel besin önerileri | Ağırbaşlı, Zeynep; Kamber, Aslıhan; Kılıç, Merve; Addıyaman, S. Cem; Harsa, Hayriye Şebnem |
| 2002 | Determination of the effects of biomaterials on human peripheral blood mononuclear cells (PBMC) | Sudağıdan, Mert; Güneş, Hatice ; Harsa, Şebnem |
| 2008 | Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter cultures | Soydemir, Elçin |
| 2021 | Developing a functional lozenge with microencapsulated Lactiplantibacillus pentosus to improve oral and dental health | Elvan, Menşure; Baysal, Ayşe Handan ; Tellioğlu Harsa, Şebnem |
| Jul-2019 | Developing a guide of bioinformatic database for probiotic products | Yılmaz, Melike |
| Jul-2019 | Developing probiotic lozenges to improve oral health | Elvan, Menşure |
| 2013 | Development and characterization of whey based alpha-lactalbumin protein nanotubes for food applications | Tarhan, Özgür |
| Jun-2022 | Development of a functional chocolate using gamma-amino butyric acid producer Lacticaseibacillus rhamnosus NRRL B-442 | Özer, Merve; Öztürk, Burcu; Hayaloğlu, Ali Adnan; Tellioğlu Harsa, Şebnem |
| Oct-2019 | Development of functional chocolate using gamma-amino butyric acid producer probiotic: Prominent to alleviate anxiety disorder | Özer, Merve |
| Jul-2015 | Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content | Akın, Hilal |
| Dec-2016 | Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread quality | Kahraman, Gökçen |
| Jul-2014 | Development of whey protein-pullulan microcapsules for the encapsulation of Lactobacillus acidophilus NRRL-B 4495 as a functional food ingredient | Çabuk, Burcu |
| 2021 | Effect of different microencapsulating materials on the viability of S. thermophilus CCM4757 incorporated into dark and milk chocolates | Öztürk, Burcu; Elvan, Menşure; Özer, Merve; Tellioğlu Harsa, Şebnem |
| 2007 | Effect of symbiotic relationship of Lactobacillus butgaricus 77 and Streptococcus thermophilus 9512 on betagalactosidase and lactic acid production | Üstok, Fatma Işık; Tari, Canan ; Harsa, Şebnem |
