Showing results 7 to 26 of 86
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| Issue Date | Title | Author(s) |
| Oct-2001 | Chromatographic Separation of Amyloglucosidase From the Mixtures of Enzymes | Harsa, Hayriye Şebnem ; Furusaki, Shintaro |
| 2020 | Covıd 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 |
| Mar-2023 | Developing Spreadable Peanut Butters Incorporated With the Encapsulated Potential Psychobiotic Lactococcus Lactis C19.1 Strain | Akkuş, Zeynep Aysun |
| 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 |
| Dec-2022 | Development of Fermented Vegan Food Formulations With Improved Angiotensin-I Converting Enzyme Inhibitory (ace-I) Activity | Esen, Berna |
| 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 |
| 2023 | Development of Microfibrillated Cellulose-Based Films From Globe Artichokes (cynara Scolymus) | Erguner, Merve (Samli); Harsa, Hayriye Sebnem ; Ergüner, Merve |
| Jul-2014 | Development of Whey Protein-Pullulan Microcapsules for the Encapsulation of Lactobacillus Acidophilus Nrrl-B 4495 as a Functional Food Ingredient | Çabuk, Burcu |
| 2023 | Discovery, Characterization, and Databases of Enzymes From Sourdough | Ağırbaşlı, Zeynep; Harsa, Şebnem |
| 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 |
| Jul-2023 | Effect of Different Storage Conditions on the Stability and Functionality of Dairy Powders: a Case Study With Labneh Production | Gürkaynak, Dilara |
| 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 |
