Arama Sonuçları Harsa, ŞebnemSirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dHarsa$00252C$002b$002b$0025C5$00259Eebnem$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?dt=list2025-07-01T04:14:16ZDevelopment of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine contentent://SD_ILS/0/SD_ILS:5310182025-07-01T04:14:16Z2025-07-01T04:14:16Zby Akın, Hilal, author.<br/><a href="http://hdl.handle.net/11147/4463">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milkent://SD_ILS/0/SD_ILS:856312025-07-01T04:14:16Z2025-07-01T04:14:16Zby Yavuzdurmaz, Hatice.<br/><a href="http://hdl.handle.net/11147/3941">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Preparation, production and industrial application of cheese protective culturesent://SD_ILS/0/SD_ILS:21028552025-07-01T04:14:16Z2025-07-01T04:14:16Zby Şatana, Elçin, author.<br/><a href="https://hdl.handle.net/11147/7171">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Polysaccharide based packaging film for fresh cut produceent://SD_ILS/0/SD_ILS:13524462025-07-01T04:14:16Z2025-07-01T04:14:16Zby Şamlı, Merve, author.<br/><a href="http://hdl.handle.net/11147/5715">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Developing a guide of bioinformatic database for probiotic productsent://SD_ILS/0/SD_ILS:21340752025-07-01T04:14:16Z2025-07-01T04:14:16Zby Yılmaz, Melike, author.<br/><a href="https://hdl.handle.net/11147/7333">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Developing probiotic lozenges to improve oral healthent://SD_ILS/0/SD_ILS:21339452025-07-01T04:14:16Z2025-07-01T04:14:16Zby Elvan, Menşure, author.<br/><a href="https://hdl.handle.net/11147/7385">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread qualityent://SD_ILS/0/SD_ILS:13524112025-07-01T04:14:16Z2025-07-01T04:14:16Zby Kahraman, Gökçen, author.<br/><a href="http://hdl.handle.net/11147/5738">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free dietent://SD_ILS/0/SD_ILS:1100152025-07-01T04:14:16Z2025-07-01T04:14:16Zby Kömen, Gökçen.<br/><a href="http://hdl.handle.net/11147/3061">Access to Electronic Version.</a><br/>Format: El Yazması<br/>B-galactosidase of kluyveromyces lactis: Immobilization, characterization and hydrolysis behavior of enzymeent://SD_ILS/0/SD_ILS:175572025-07-01T04:14:16Z2025-07-01T04:14:16Zby Çabuk, Burcu.<br/><a href="http://hdl.handle.net/11147/3363">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacterisent://SD_ILS/0/SD_ILS:860022025-07-01T04:14:16Z2025-07-01T04:14:16Zby Erkuş, Oylum.<br/><a href="http://hdl.handle.net/11147/3964">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Development of whey protein-pullulan microcapsules for the encapsulation of lactobacillus acidophilus NRRL-B 4495 as a functional food ingredientent://SD_ILS/0/SD_ILS:4682642025-07-01T04:14:16Z2025-07-01T04:14:16Zby Çabuk, Burcu, author<br/><a href="http://hdl.handle.net/11147/4240">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beadsent://SD_ILS/0/SD_ILS:167412025-07-01T04:14:16Z2025-07-01T04:14:16Zby Gündüz, Meltem.<br/><a href="http://hdl.handle.net/11147/3269">Access to Electronic Version</a><br/>Format: El Yazması<br/>Biosortion of nickel (II) by using waste baker's yeastent://SD_ILS/0/SD_ILS:505902025-07-01T04:14:16Z2025-07-01T04:14:16Zby Özdemir, Peruze.<br/><a href="http://hdl.handle.net/11147/3757">Access to Electronic Version</a><br/>Format: El Yazması<br/>Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activityent://SD_ILS/0/SD_ILS:23357432025-07-01T04:14:16Z2025-07-01T04:14:16Zby Esen, Berna, author.<br/><a href="https://hdl.handle.net/11147/13254">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Functionalization of a vegan snack with antimicrobial edible coatingent://SD_ILS/0/SD_ILS:22805372025-07-01T04:14:16Z2025-07-01T04:14:16Zby Atik, Hande, author.<br/><a href="https://hdl.handle.net/11147/12793">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of aronia based vegan nutritional supplementationent://SD_ILS/0/SD_ILS:23787642025-07-01T04:14:16Z2025-07-01T04:14:16Zby Oruç, Yaren Tuğba, author.<br/><a href="https://hdl.handle.net/11147/14987">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effect of different storage conditions on the stability and functionality of dairy powders: a case study with labneh productionent://SD_ILS/0/SD_ILS:23426752025-07-01T04:14:16Z2025-07-01T04:14:16Zby Gürkaynak, Dilara, author.<br/><a href="https://hdl.handle.net/11147/13944">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of functional chocolate using gamma-amino butyric acid producer probiotic: Prominent to alleviate anxiety disorderent://SD_ILS/0/SD_ILS:21408582025-07-01T04:14:16Z2025-07-01T04:14:16Zby Özer, Merve, author.<br/><a href="https://hdl.handle.net/11147/10910">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development and characterization of whey based alpha-lactalbumin protein nanotubes for food applicationsent://SD_ILS/0/SD_ILS:4089922025-07-01T04:14:16Z2025-07-01T04:14:16Zby Tarhan, Özgür.<br/><a href="http://hdl.handle.net/11147/2955">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Investigations on aroma profile of artisanal youghurt starter cultyresent://SD_ILS/0/SD_ILS:3677392025-07-01T04:14:16Z2025-07-01T04:14:16Zby Baran, Ezgi.<br/><a href="http://hdl.handle.net/11147/3542">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter culturesent://SD_ILS/0/SD_ILS:371242025-07-01T04:14:16Z2025-07-01T04:14:16Zby Soydemir, Elçin.<br/><a href="http://hdl.handle.net/11147/3561">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Production and isolation of fungal chitosan by submerged fermentationent://SD_ILS/0/SD_ILS:415262025-07-01T04:14:16Z2025-07-01T04:14:16Zby Alper, Seda.<br/><a href="http://hdl.handle.net/11147/3645">Access to Electronic Version</a><br/>Format: El Yazması<br/>Isolation, characterization, and screening probiotic properties of artisanal yoghurt starter strains from Urla regionent://SD_ILS/0/SD_ILS:4682752025-07-01T04:14:16Z2025-07-01T04:14:16Zby Okuklu, Burcu, author.<br/><a href="http://hdl.handle.net/11147/4243">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>L[+]-lactic acid purification from fermentation broth using ion exchange resinsent://SD_ILS/0/SD_ILS:975472025-07-01T04:14:16Z2025-07-01T04:14:16Zby Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/4041">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Immobilization of lipase from candida rugosa on hydrophobic and hydrophilic supportsent://SD_ILS/0/SD_ILS:504352025-07-01T04:14:16Z2025-07-01T04:14:16Zby Öztürk, Banu.<br/><a href="http://hdl.handle.net/11147/3741">Access to Electronic Version.</a><br/>Format: El Yazması<br/>L(+)lactic acid production from whey by lactobacillus casei NRRL B-441ent://SD_ILS/0/SD_ILS:250622025-07-01T04:14:16Z2025-07-01T04:14:16Zby Büyükkileci, Ali Oğuz.<br/><a href="http://hdl.handle.net/11147/3461">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Effects Of Trace Elements On The Production Of Baker's Yeastent://SD_ILS/0/SD_ILS:474602025-07-01T04:14:16Z2025-07-01T04:14:16Zby Üzelyalçın, Berna<br/><a href="http://hdl.handle.net/11147/3694">Access to Electronic Version.</a><br/>Format: El Yazması<br/>The preparation and characterization of hydroxyapatite bioceramic implant materialent://SD_ILS/0/SD_ILS:84262025-07-01T04:14:16Z2025-07-01T04:14:16Zby Çiftcioğlu, Rukiye.<br/><a href="http://hdl.handle.net/11147/3914">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Molecular evolution and population genetics of acid resistant pathway glutamate decarboxylase in lactic acid bacteriaent://SD_ILS/0/SD_ILS:22622542025-07-01T04:14:16Z2025-07-01T04:14:16Zby Tekin, Burcu, author.<br/><a href="https://hdl.handle.net/11147/12454">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of probiotic bar with microencapsulated probioticsent://SD_ILS/0/SD_ILS:23785222025-07-01T04:14:16Z2025-07-01T04:14:16Zby İriçağıl, Zelihan, author.<br/><a href="https://hdl.handle.net/11147/15111">Access to Electronic Versiyon.</a><br/>Format: 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:23429602025-07-01T04:14:16Z2025-07-01T04:14:16Zby Ağırbaşlı, Zeynep, author.<br/><a href="https://hdl.handle.net/11147/14231">Access to Electronic Versiyon</a><br/>Format: El Yazması<br/>Modulating akkermansia muciniphila by probiotics for obesity managementent://SD_ILS/0/SD_ILS:22378552025-07-01T04:14:16Z2025-07-01T04:14:16Zby Kamber, Aslıhan, author.<br/><a href="https://hdl.handle.net/11147/12037">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Developing spreadable peanut butters incorporated with the encapsulated potential psychobiotic Lactococcus lactis C19.1 strainent://SD_ILS/0/SD_ILS:23423592025-07-01T04:14:16Z2025-07-01T04:14:16Zby Akkuş, Zeynep Aysun, author.<br/><a href="https://hdl.handle.net/11147/13480">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>