Browsing by Author Harsa, Hayriye Şebnem


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Issue DateTitleAuthor(s)
2008Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter culturesSoydemir, Elçin
Jul-2019Developing a guide of bioinformatic database for probiotic productsYılmaz, Melike
2013Development and characterization of whey based alpha-lactalbumin protein nanotubes for food applicationsTarhan, Özgür
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
2002Effects of trace elements on the production of baker's yeastÜzelyalçın, Berna
2001Immobilization of lipase from candida rugosa on hydrophobic and hydrophilic supportsÖztürk, Banu
2012Investigations on aroma profile of artisanal yoghurt starter cultyresBaran, Ezgi
Jul-2014Isolation, characterization, and screening probiotic properties of artisanal yoghurt starter strains from Urla RegionOkuklu, Burcu 
2000L(+)lactic acid production from whey by lactobacillus casei NRRL B-441Büyükkileci, Ali Oğuz 
2002L[+]-lactic acid purification from fermentation broth using ion exchange resinsPolat, Zelal
2005Lactic acid production by Lactobacillus casei NRRL B-441 immobilized in chitosan stabilized Ca-alginate beadsGündüz, Meltem
Dec-2021Modulating Akkermansia muciniphila by probiotics for obesity managementKamber, Aslıhan
Feb-2017Polysaccharide based packaging film for fresh cut produceŞamlı, Merve
2000The preparation and characterization of hydroxyapatite bioceramic implant materialÇiftçioğlu, Rukiye
2003Production and isolation of fungal chitosan by submerged fermentationAlper, Seda
2010Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free dietKömen, Gökçen
Showing results 3 to 20 of 20 < previous