Search Results for Lactic acid bacteriaSirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dLactic$002bacid$002bbacteria$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?2025-05-14T21:57:17ZIsolation and molecular characterization of lactic acid bacteria from cheeseent://SD_ILS/0/SD_ILS:134312025-05-14T21:57:17Z2025-05-14T21:57:17Zby Bulut, Çisem.<br/><a href="http://hdl.handle.net/11147/3114">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Isolation And Molecular Characterization Of Lactic Acid Bacteria From Raw Milkent://SD_ILS/0/SD_ILS:482422025-05-14T21:57:17Z2025-05-14T21:57:17Zby Çetin, Ali Emrah.<br/><a href="http://hdl.handle.net/11147/3705">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milkent://SD_ILS/0/SD_ILS:856312025-05-14T21:57:17Z2025-05-14T21:57:17Zby Yavuzdurmaz, Hatice.<br/><a href="http://hdl.handle.net/11147/3941">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation paramettersent://SD_ILS/0/SD_ILS:641102025-05-14T21:57:17Z2025-05-14T21:57:17Zby Üstok, Fatma Işık.<br/><a href="http://hdl.handle.net/11147/3859">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:22622542025-05-14T21:57:17Z2025-05-14T21:57:17Zby Tekin, Burcu, author.<br/><a href="https://hdl.handle.net/11147/12454">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:23429602025-05-14T21:57:17Z2025-05-14T21:57:17Zby Ağırbaşlı, Zeynep, author.<br/><a href="https://hdl.handle.net/11147/14231">Access to Electronic Versiyon</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:23357432025-05-14T21:57:17Z2025-05-14T21:57:17Zby Esen, Berna, author.<br/><a href="https://hdl.handle.net/11147/13254">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Investigation of chromosomal and plasmid dna profiles of lactococcus lactics ssp. lactisent://SD_ILS/0/SD_ILS:168252025-05-14T21:57:17Z2025-05-14T21:57:17Zby Okuklu, Burcu.<br/><a href="http://hdl.handle.net/11147/3300">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Adsorptive characteristics of aflatoxin B1 in the presence of purified clinoptilolite rich mineral and lactobacillus plantarum S2ent://SD_ILS/0/SD_ILS:3676012025-05-14T21:57:17Z2025-05-14T21:57:17Zby Bulut Albayrak, Çisem.<br/><a href="http://hdl.handle.net/11147/2940">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:1100152025-05-14T21:57:17Z2025-05-14T21:57:17Zby Kömen, Gökçen.<br/><a href="http://hdl.handle.net/11147/3061">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Investigations on aroma profile of artisanal youghurt starter cultyresent://SD_ILS/0/SD_ILS:3677392025-05-14T21:57:17Z2025-05-14T21:57:17Zby Baran, Ezgi.<br/><a href="http://hdl.handle.net/11147/3542">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applicationsent://SD_ILS/0/SD_ILS:21406702025-05-14T21:57:17Z2025-05-14T21:57:17Zby Sözbilen, Gözde Seval, author.<br/><a href="https://hdl.handle.net/11147/9619">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Dynamics and bioinformatis of microbial spoilage ecology of kefirent://SD_ILS/0/SD_ILS:22802632025-05-14T21:57:17Z2025-05-14T21:57:17Zby Memon, Ayşe, author.<br/><a href="https://hdl.handle.net/11147/12716">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Preparation, production and industrial application of cheese protective culturesent://SD_ILS/0/SD_ILS:21028552025-05-14T21:57:17Z2025-05-14T21:57:17Zby Şatana, Elçin, author.<br/><a href="https://hdl.handle.net/11147/7171">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Microbiological characterization of 'Hurma' olives grown in Karaburun peninsulaent://SD_ILS/0/SD_ILS:4088752025-05-14T21:57:17Z2025-05-14T21:57:17Zby Karslı, Gözde Seval.<br/><a href="http://hdl.handle.net/11147/3602">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Quality characteristics and shelf-i,fe of 'armola' cheeseent://SD_ILS/0/SD_ILS:1407212025-05-14T21:57:17Z2025-05-14T21:57:17Zby Orşahin, Hande.<br/><a href="http://hdl.handle.net/11147/3168">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effects of yeast species on quality characteristics of fermented turkish sausagesent://SD_ILS/0/SD_ILS:3676102025-05-14T21:57:17Z2025-05-14T21:57:17Zby Büyüktaş, Duygu.<br/><a href="http://hdl.handle.net/11147/3537">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of strained yogurt ıce cream with aronia and hydrolyzed collagenent://SD_ILS/0/SD_ILS:23586702025-05-14T21:57:17Z2025-05-14T21:57:17Zby Güler, Sevda, author.<br/><a href="https://hdl.handle.net/11147/15013">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Modulating akkermansia muciniphila by probiotics for obesity managementent://SD_ILS/0/SD_ILS:22378552025-05-14T21:57:17Z2025-05-14T21:57:17Zby Kamber, Aslıhan, author.<br/><a href="https://hdl.handle.net/11147/12037">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Developing probiotic lozenges to improve oral healthent://SD_ILS/0/SD_ILS:21339452025-05-14T21:57:17Z2025-05-14T21:57:17Zby Elvan, Menşure, author.<br/><a href="https://hdl.handle.net/11147/7385">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Xylan degradation mechanism of human intestinal bacteriaent://SD_ILS/0/SD_ILS:15640572025-05-14T21:57:17Z2025-05-14T21:57:17Zby Polat, Nüket, author.<br/><a href="http://hdl.handle.net/11147/6594">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Design of a continuous flow UV reactor for opaque liquid foods by using computational fluid dynamics (CFD)ent://SD_ILS/0/SD_ILS:4361872025-05-14T21:57:17Z2025-05-14T21:57:17Zby Atılgan, Mehmet Reşat, author.<br/><a href="http://hdl.handle.net/11147/2966">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Disinfection of white grape juice by using continuous flow UV reactorent://SD_ILS/0/SD_ILS:1407472025-05-14T21:57:17Z2025-05-14T21:57:17Zby Kaya, Zehra.<br/><a href="http://hdl.handle.net/11147/3184">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Quality characteristics of traditional sepet cheeseent://SD_ILS/0/SD_ILS:517342025-05-14T21:57:17Z2025-05-14T21:57:17Zby Ercan, Duygu.<br/><a href="http://hdl.handle.net/11147/3780">Access to Electronic Version.</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:371242025-05-14T21:57:17Z2025-05-14T21:57:17Zby Soydemir, Elçin.<br/><a href="http://hdl.handle.net/11147/3561">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacterisent://SD_ILS/0/SD_ILS:860022025-05-14T21:57:17Z2025-05-14T21:57:17Zby Erkuş, Oylum.<br/><a href="http://hdl.handle.net/11147/3964">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Development of antimicrobial protective food coating materials from edible alginate filmsent://SD_ILS/0/SD_ILS:640552025-05-14T21:57:17Z2025-05-14T21:57:17Zby Yener, Fatih Yalçın Güneş.<br/><a href="http://hdl.handle.net/11147/3856">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:4682752025-05-14T21:57:17Z2025-05-14T21:57:17Zby Okuklu, Burcu, author.<br/><a href="http://hdl.handle.net/11147/4243">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:167412025-05-14T21:57:17Z2025-05-14T21:57:17Zby Gündüz, Meltem.<br/><a href="http://hdl.handle.net/11147/3269">Access to Electronic Version</a><br/>Format: El Yazması<br/>Kinetic modelling of lactic acid production from wheyent://SD_ILS/0/SD_ILS:167322025-05-14T21:57:17Z2025-05-14T21:57:17Zby Altıok, Duygu.<br/><a href="http://hdl.handle.net/11147/3267">Access to Electronic Version.</a><br/>Format: El Yazması<br/>