Browsing "Food Engineering / Gıda Mühendisliği" by Subject
Lactic acid bacteria
Showing results 1 to 7 of 7
| Issue Date | Title | Author(s) |
| Oct-2018 | Control of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food system | Sözbilen, Gözde Seval; Korel, Figen ; Yemenicioğlu, Ahmet |
| 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 |
| 2023 | Enhanced production of 3-phenyllactic acid from novel non-axenic coculture: adaptive evolution and statistical fermentation studies | Meruvu, Haritha |
| 2022 | Lactic acid bacteria: isolation–characterization approaches and industrial applications | Meruvu, Haritha; Tellioğlu Harsa, Şebnem |
| Aug-2014 | Microbiological quality of artisanal Sepet cheese | Ercan, Duygu; Korel, Figen ; Orşahin, Hande |
| Feb-2022 | Microencapsulation of a potential probiotic Lactiplantibacillus pentosus and its impregnation onto table olives | Elvan, Menşure; Baysal, Ayşe Handan ; Harsa, Hayriye Şebnem |
| 2022 | Redefining methods for augmenting lactic acid bacteria robustness and phenyllactic acid biocatalysis: Integration valorizes simplicity | Meruvu, Haritha |
