Search Results for Fermentation. SirsiDynix Enterprise https://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dFermentation.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300? 2024-05-30T06:41:21Z Production and isolation of fungal chitosan by submerged fermentation ent://SD_ILS/0/SD_ILS:41526 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Alper, Seda.<br/><a href="http://hdl.handle.net/11147/3645">Access to Electronic Version</a><br/>Format:&#160;El Yazması<br/> Production of pectinase from aspergillus sojae by solid-state fermentation ent://SD_ILS/0/SD_ILS:255640 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Demir, Hande.<br/><a href="http://hdl.handle.net/11147/2933">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> L[+]-lactic acid purification from fermentation broth using ion exchange resins ent://SD_ILS/0/SD_ILS:97547 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/4041">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Integrated approach to whey utilization through natural zeolite adsorption/ desorption and fermentation ent://SD_ILS/0/SD_ILS:57728 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/2977">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters ent://SD_ILS/0/SD_ILS:64110 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;&Uuml;stok, Fatma Işık.<br/><a href="http://hdl.handle.net/11147/3859">Access to Electronic Version</a><br/>Format:&#160;El Yazması<br/> Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet ent://SD_ILS/0/SD_ILS:110015 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;K&ouml;men, G&ouml;k&ccedil;en.<br/><a href="http://hdl.handle.net/11147/3061">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditions ent://SD_ILS/0/SD_ILS:66870 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;G&ouml;ğ&uuml;ş, Nihan.<br/><a href="http://hdl.handle.net/11147/3862">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentation ent://SD_ILS/0/SD_ILS:41278 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;&Ouml;nc&uuml;, Şelale<br/><a href="http://hdl.handle.net/11147/3632">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Phylogenetic analysis of bacterial communities in kefir by metagenomics ent://SD_ILS/0/SD_ILS:85387 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;&Uuml;nsal, Burcu.<br/><a href="http://hdl.handle.net/11147/3925">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads ent://SD_ILS/0/SD_ILS:16741 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;G&uuml;nd&uuml;z, Meltem.<br/><a href="http://hdl.handle.net/11147/3269">Access to Electronic Version</a><br/>Format:&#160;El Yazması<br/> Bioethanol production from fungal sources using low-cost agro-industrial waste products ent://SD_ILS/0/SD_ILS:255618 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Evcan, Ezgi.<br/><a href="http://hdl.handle.net/11147/3481">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba) ent://SD_ILS/0/SD_ILS:2342960 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Ağırbaşlı, Zeynep, author.<br/><a href="https://hdl.handle.net/11147/14231">Access to Electronic Versiyon</a><br/>Format:&#160;El Yazması<br/> Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter cultures ent://SD_ILS/0/SD_ILS:37124 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Soydemir, El&ccedil;in.<br/><a href="http://hdl.handle.net/11147/3561">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Determination of aroma compounds and exopolysaccharides formation by lactic acid bacteri isolated from traditional yogurts ent://SD_ILS/0/SD_ILS:72984 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;&Ccedil;elik, Elif Sinem.<br/><a href="http://hdl.handle.net/11147/3865">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Kinetic modelling of lactic acid production from whey ent://SD_ILS/0/SD_ILS:16732 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Altıok, Duygu.<br/><a href="http://hdl.handle.net/11147/3267">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Effects Of Trace Elements On The Production Of Baker's Yeast ent://SD_ILS/0/SD_ILS:47460 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;&Uuml;zelyal&ccedil;ın, Berna<br/><a href="http://hdl.handle.net/11147/3694">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> L(+)lactic acid production from whey by lactobacillus casei NRRL B-441 ent://SD_ILS/0/SD_ILS:25062 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;B&uuml;y&uuml;kkileci, Ali Oğuz.<br/><a href="http://hdl.handle.net/11147/3461">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activity ent://SD_ILS/0/SD_ILS:2335743 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Esen, Berna, author.<br/><a href="https://hdl.handle.net/11147/13254">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Investigation of probiotic properties of cold brewed and fermented cold coffee beverage ent://SD_ILS/0/SD_ILS:2342554 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Semiz, Şevval, author.<br/><a href="https://hdl.handle.net/11147/13740">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Effects of commercial non-saccharomyces yeasts on quality of wines produced from Emir grapes ent://SD_ILS/0/SD_ILS:2343042 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Hacısalihoğlu, Dila, author.<br/><a href="https://hdl.handle.net/11147/14233">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Investigation on the bioactive secondary metabolites of the endophytic fungus Penicillium roseopurpureum ent://SD_ILS/0/SD_ILS:2260982 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Dizmen, Berivan, author.<br/><a href="https://hdl.handle.net/11147/12275">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Succinic acid production from Lignocellulosic biomass by actinobacillus succinogenes ent://SD_ILS/0/SD_ILS:2204836 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Karanfil, G&uuml;lperi, author.<br/><a href="https://hdl.handle.net/11147/11146">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Preparation, production and industrial application of cheese protective cultures ent://SD_ILS/0/SD_ILS:2102855 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Şatana, El&ccedil;in, author.<br/><a href="https://hdl.handle.net/11147/7171">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Prebiotic oligosaccharide production from hazelnut wastes ent://SD_ILS/0/SD_ILS:1564013 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;S&uuml;rek, Ece, author.<br/><a href="http://hdl.handle.net/11147/6613">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Pretreatment methods for valorization of hazelnut pruning wastes ent://SD_ILS/0/SD_ILS:1352291 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Doğru, Kevser, author.<br/><a href="http://hdl.handle.net/11147/5697">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Effects of yeast species on quality characteristics of fermented turkish sausages ent://SD_ILS/0/SD_ILS:367610 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;B&uuml;y&uuml;ktaş, Duygu.<br/><a href="http://hdl.handle.net/11147/3537">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Effect of CO2 concentration and temperature on growth rate and lipid content of isochrysis galbana ent://SD_ILS/0/SD_ILS:367840 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Umdu, Sabrettin.<br/><a href="http://hdl.handle.net/11147/3557f">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Transformation of aspergillus sojae with vitreoscilla hemoglobin gene ent://SD_ILS/0/SD_ILS:23890 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Bardak&ccedil;ı, Bet&uuml;l.<br/><a href="http://hdl.handle.net/11147/3456">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Crude pectinolytic enzymes production in fed-batch shake flask cultivation ent://SD_ILS/0/SD_ILS:2342570 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Esen, B&uuml;şra Nur, author.<br/><a href="https://hdl.handle.net/11147/13847">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Scale up studies and determination of growth and polygalacturonase formation kinetics of aspergillus sojae mutant strain ent://SD_ILS/0/SD_ILS:436189 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;G&ouml;ğ&uuml;ş, Nihan, author<br/><a href="http://hdl.handle.net/11147/2967">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Investigations on aroma profile of artisanal youghurt starter cultyres ent://SD_ILS/0/SD_ILS:367739 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Baran, Ezgi.<br/><a href="http://hdl.handle.net/11147/3542">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Chemical composition analysis of agroindustrial waste and their potential usage in bio-ethanol production ent://SD_ILS/0/SD_ILS:140712 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;&Uuml;&ccedil;&uuml;nc&uuml;, Can.<br/><a href="http://hdl.handle.net/11147/3160">Access to Electronic Version</a><br/>Format:&#160;El Yazması<br/> Production of pectinase enzyme from aspergillus sojae batch and fed-batch systems ent://SD_ILS/0/SD_ILS:104 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Doğan, Nergiz.<br/><a href="http://hdl.handle.net/11147/3033">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris ent://SD_ILS/0/SD_ILS:86002 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Erkuş, Oylum.<br/><a href="http://hdl.handle.net/11147/3964">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Modelling and control of bioprocesses by using artificial neural networks and hybridmodel ent://SD_ILS/0/SD_ILS:16662 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Gen&ccedil;, &Ouml;mer Sinan.<br/><a href="http://hdl.handle.net/11147/3244">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Induction of secondary metabolism of some marine derived Streptomyces species, and isolation and identification of their bioactive secondary metabolites ent://SD_ILS/0/SD_ILS:2204276 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Gezer, Emre, author.<br/><a href="https://hdl.handle.net/11147/11093">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Utilization of wine waste for fermentative processes ent://SD_ILS/0/SD_ILS:392574 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Bayrak, Emrah.<br/><a href="http://hdl.handle.net/11147/3568">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Utilization of organce peel extract for fungal enzyme production ent://SD_ILS/0/SD_ILS:408668 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Gen&ccedil;, Berna.<br/><a href="http://hdl.handle.net/11147/3584">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Isolation and molecular characterization of lactic acid bacteria from cheese ent://SD_ILS/0/SD_ILS:13431 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Bulut, &Ccedil;isem.<br/><a href="http://hdl.handle.net/11147/3114">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Investigation of chromosomal and plasmid dna profiles of lactococcus lactics ssp. lactis ent://SD_ILS/0/SD_ILS:16825 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Okuklu, Burcu.<br/><a href="http://hdl.handle.net/11147/3300">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Isolation and characterization of Bacillus thuringiensis from olive tree-related habitats ent://SD_ILS/0/SD_ILS:16245 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;&Ccedil;ınar, &Ccedil;elenk.<br/><a href="http://hdl.handle.net/11147/3190">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Production of commercially suitable pectin methylesterase and polyphenol oxidase from agro-industrial wastes ent://SD_ILS/0/SD_ILS:18392 2024-05-30T06:41:21Z 2024-05-30T06:41:21Z by&#160;Şimşek, Şebnem.<br/><a href="http://hdl.handle.net/11147/3396">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/>