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Harsa, Hayriye Şebnem
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Showing results 3 to 20 of 20
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Issue Date
Title
Author(s)
2008
Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter cultures
Soydemir, Elçin
Jul-2019
Developing a guide of bioinformatic database for probiotic products
Yılmaz, Melike
2013
Development and characterization of whey based alpha-lactalbumin protein nanotubes for food applications
Tarhan, Özgür
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
2002
Effects of trace elements on the production of baker's yeast
Üzelyalçın, Berna
2001
Immobilization of lipase from candida rugosa on hydrophobic and hydrophilic supports
Öztürk, Banu
2012
Investigations on aroma profile of artisanal yoghurt starter cultyres
Baran, Ezgi
Jul-2014
Isolation, characterization, and screening probiotic properties of artisanal yoghurt starter strains from Urla Region
Okuklu, Burcu
2000
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441
Büyükkileci, Ali Oğuz
2002
L[+]-lactic acid purification from fermentation broth using ion exchange resins
Polat, Zelal
2005
Lactic acid production by Lactobacillus casei NRRL B-441 immobilized in chitosan stabilized Ca-alginate beads
Gündüz, Meltem
Dec-2021
Modulating Akkermansia muciniphila by probiotics for obesity management
Kamber, Aslıhan
Feb-2017
Polysaccharide based packaging film for fresh cut produce
Şamlı, Merve
2000
The preparation and characterization of hydroxyapatite bioceramic implant material
Çiftçioğlu, Rukiye
2003
Production and isolation of fungal chitosan by submerged fermentation
Alper, Seda
2010
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet
Kömen, Gökçen