Search Results for Harsa, Şebnem

Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content

2024-05-06T10:52:35Z

by Akın, Hilal, author.
Access to Electronic Versiyon.
Format: El Yazması

Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milk

2024-05-06T10:52:35Z

by Yavuzdurmaz, Hatice.
Access to Electronic Version.
Format: El Yazması

Preparation, production and industrial application of cheese protective cultures

2024-05-06T10:52:35Z

by Şatana, Elçin, author.
Access to Electronic Versiyon.
Format: El Yazması

Polysaccharide based packaging film for fresh cut produce

2024-05-06T10:52:35Z

by Şamlı, Merve, author.
Access to Electronic Versiyon.
Format: El Yazması

Developing a guide of bioinformatic database for probiotic products

2024-05-06T10:52:35Z

by Yılmaz, Melike, author.
Access to Electronic Versiyon.
Format: El Yazması

Developing probiotic lozenges to improve oral health

2024-05-06T10:52:35Z

by Elvan, Menşure, author.
Access to Electronic Versiyon.
Format: El Yazması

Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread quality

2024-05-06T10:52:35Z

by Kahraman, Gökçen, author.
Access to Electronic Versiyon.
Format: El Yazması

Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet

2024-05-06T10:52:35Z

by Kömen, Gökçen.
Access to Electronic Version.
Format: El Yazması

B-galactosidase of kluyveromyces lactis: Immobilization, characterization and hydrolysis behavior of enzyme

2024-05-06T10:52:35Z

by Çabuk, Burcu.
Access to Electronic Version.
Format: El Yazması

Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris

2024-05-06T10:52:35Z

by Erkuş, Oylum.
Access to Electronic Version.
Format: El Yazması

Development of whey protein-pullulan microcapsules for the encapsulation of lactobacillus acidophilus NRRL-B 4495 as a functional food ingredient

2024-05-06T10:52:35Z

by Çabuk, Burcu, author
Access to Electronic Versiyon.
Format: El Yazması

Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads

2024-05-06T10:52:35Z

by Gündüz, Meltem.
Access to Electronic Version
Format: El Yazması

Biosortion of nickel (II) by using waste baker's yeast

2024-05-06T10:52:35Z

by Özdemir, Peruze.
Access to Electronic Version
Format: El Yazması

Functionalization of a vegan snack with antimicrobial edible coating

2024-05-06T10:52:35Z

by Atik, Hande, author.
Access to Electronic Versiyon.
Format: El Yazması

Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activity

2024-05-06T10:52:35Z

by Esen, Berna, author.
Access to Electronic Versiyon.
Format: El Yazması

Effect of different storage conditions on the stability and functionality of dairy powders: a case study with labneh production

2024-05-06T10:52:35Z

by Gürkaynak, Dilara, author.
Access to Electronic Versiyon.
Format: El Yazması

Development of functional chocolate using gamma-amino butyric acid producer probiotic: Prominent to alleviate anxiety disorder

2024-05-06T10:52:35Z

by Özer, Merve, author.
Access to Electronic Versiyon.
Format: El Yazması

Development and characterization of whey based alpha-lactalbumin protein nanotubes for food applications

2024-05-06T10:52:35Z

by Tarhan, Özgür.
Access to Electronic Versiyon.
Format: El Yazması

Investigations on aroma profile of artisanal youghurt starter cultyres

2024-05-06T10:52:35Z

by Baran, Ezgi.
Access to Electronic Versiyon.
Format: El Yazması

Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter cultures

2024-05-06T10:52:35Z

by Soydemir, Elçin.
Access to Electronic Version.
Format: El Yazması

Production and isolation of fungal chitosan by submerged fermentation

2024-05-06T10:52:35Z

by Alper, Seda.
Access to Electronic Version
Format: El Yazması

Isolation, characterization, and screening probiotic properties of artisanal yoghurt starter strains from Urla region

2024-05-06T10:52:35Z

by Okuklu, Burcu, author.
Access to Electronic Versiyon.
Format: El Yazması

L[+]-lactic acid purification from fermentation broth using ion exchange resins

2024-05-06T10:52:35Z

by Polat, Zelal.
Access to Electronic Version.
Format: El Yazması

Immobilization of lipase from candida rugosa on hydrophobic and hydrophilic supports

2024-05-06T10:52:35Z

by Öztürk, Banu.
Access to Electronic Version.
Format: El Yazması

L(+)lactic acid production from whey by lactobacillus casei NRRL B-441

2024-05-06T10:52:35Z

by Büyükkileci, Ali Oğuz.
Access to Electronic Version.
Format: El Yazması

Effects Of Trace Elements On The Production Of Baker's Yeast

2024-05-06T10:52:35Z

by Üzelyalçın, Berna
Access to Electronic Version.
Format: El Yazması

The preparation and characterization of hydroxyapatite bioceramic implant material

2024-05-06T10:52:35Z

by Çiftcioğlu, Rukiye.
Access to Electronic Version.
Format: El Yazması

Molecular evolution and population genetics of acid resistant pathway glutamate decarboxylase in lactic acid bacteria

2024-05-06T10:52:35Z

by Tekin, Burcu, author.
Access to Electronic Versiyon.
Format: El Yazması

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)

2024-05-06T10:52:35Z

by Ağırbaşlı, Zeynep, author.
Access to Electronic Versiyon
Format: El Yazması

Modulating akkermansia muciniphila by probiotics for obesity management

2024-05-06T10:52:35Z

by Kamber, Aslıhan, author.
Access to Electronic Versiyon.
Format: El Yazması

Developing spreadable peanut butters incorporated with the encapsulated potential psychobiotic Lactococcus lactis C19.1 strain

2024-05-06T10:52:35Z

by Akkuş, Zeynep Aysun, author.
Access to Electronic Versiyon.
Format: El Yazması