Browsing by Author Harsa, Hayriye Şebnem

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Issue DateTitleAuthor(s)
Apr-2010Biochemical and thermal properties of ß-galactosidase enzymes produced by artisanal yoghurt culturesÜstok, Fatma Işık; Tarı, Canan ; Harsa, Şebnem 
2001Biosortion of nickel (II) by using waste baker's yeastÖzdemir, Peruze
Oct-2001Chromatographic separation of amyloglucosidase from the mixtures of enzymesHarsa, Hayriye Şebnem ; Furusaki, Shintaro
2020COVID 19 pandemi döneminde potansiyel besin önerileriAğırbaşlı, Zeynep; Kamber, Aslıhan; Kılıç, Merve; Addıyaman, S. Cem; Harsa, Hayriye Şebnem 
2002Determination of the effects of biomaterials on human peripheral blood mononuclear cells (PBMC)Sudağıdan, Mert; Güneş, Hatice ; Harsa, Şebnem 
2008Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter culturesSoydemir, Elçin
2021Developing a functional lozenge with microencapsulated Lactiplantibacillus pentosus to improve oral and dental healthElvan, Menşure; Baysal, Ayşe Handan ; Tellioğlu Harsa, Şebnem 
Jul-2019Developing a guide of bioinformatic database for probiotic productsYılmaz, Melike
Jul-2019Developing probiotic lozenges to improve oral healthElvan, Menşure
2013Development and characterization of whey based alpha-lactalbumin protein nanotubes for food applicationsTarhan, Özgür
Jun-2022Development of a functional chocolate using gamma-amino butyric acid producer Lacticaseibacillus rhamnosus NRRL B-442Özer, Merve; Öztürk, Burcu; Hayaloğlu, Ali Adnan; Tellioğlu Harsa, Şebnem 
Oct-2019Development of functional chocolate using gamma-amino butyric acid producer probiotic: Prominent to alleviate anxiety disorderÖzer, Merve
Jul-2015Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine contentAkın, Hilal
Dec-2016Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread qualityKahraman, Gökçen
Jul-2014Development of whey protein-pullulan microcapsules for the encapsulation of Lactobacillus acidophilus NRRL-B 4495 as a functional food ingredientÇabuk, Burcu
2021Effect of different microencapsulating materials on the viability of S. thermophilus CCM4757 incorporated into dark and milk chocolatesÖztürk, Burcu; Elvan, Menşure; Özer, Merve; Tellioğlu Harsa, Şebnem 
2007Effect of symbiotic relationship of Lactobacillus butgaricus 77 and Streptococcus thermophilus 9512 on betagalactosidase and lactic acid productionÜstok, Fatma Işık; Tari, Canan ; Harsa, Şebnem 
2002Effects of trace elements on the production of baker's yeastÜzelyalçın, Berna
2012Entrapment of Lactobacillus acidophilus NRRL B-1910 in soy milk based water-in-oil-in-water (W-1/O/W-2) emulsionÇabuk, Burcu; Harsa, Şebnem 
Jul-2022Functionalization of a vegan snack with antimicrobial edible coatingAtik, Hande