Search Results for Lactic acid.SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dLactic$002bacid.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?2024-04-27T22:15:13ZKinetic modelling of lactic acid production from wheyent://SD_ILS/0/SD_ILS:167322024-04-27T22:15:13Z2024-04-27T22:15:13Zby Altıok, Duygu.<br/><a href="http://hdl.handle.net/11147/3267">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Isolation and molecular characterization of lactic acid bacteria from cheeseent://SD_ILS/0/SD_ILS:134312024-04-27T22:15:13Z2024-04-27T22:15:13Zby Bulut, Çisem.<br/><a href="http://hdl.handle.net/11147/3114">Access to Electronic Version.</a><br/>Format: El Yazması<br/>L[+]-lactic acid purification from fermentation broth using ion exchange resinsent://SD_ILS/0/SD_ILS:975472024-04-27T22:15:13Z2024-04-27T22:15:13Zby Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/4041">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:482422024-04-27T22:15:13Z2024-04-27T22:15:13Zby Çetin, Ali Emrah.<br/><a href="http://hdl.handle.net/11147/3705">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:250622024-04-27T22:15:13Z2024-04-27T22:15:13Zby Büyükkileci, Ali Oğuz.<br/><a href="http://hdl.handle.net/11147/3461">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:856312024-04-27T22:15:13Z2024-04-27T22:15:13Zby 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:641102024-04-27T22:15:13Z2024-04-27T22:15:13Zby 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:22622542024-04-27T22:15:13Z2024-04-27T22:15:13Zby Tekin, Burcu, author.<br/><a href="https://hdl.handle.net/11147/12454">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Determination of aroma compounds and exopolysaccharides formation by lactic acid bacteri isolated from traditional yogurtsent://SD_ILS/0/SD_ILS:729842024-04-27T22:15:13Z2024-04-27T22:15:13Zby Çelik, Elif Sinem.<br/><a href="http://hdl.handle.net/11147/3865">Access to Electronic Version.</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:167412024-04-27T22:15:13Z2024-04-27T22:15:13Zby Gündüz, Meltem.<br/><a href="http://hdl.handle.net/11147/3269">Access to Electronic Version</a><br/>Format: El Yazması<br/>Feasibility of eugenol encapsulated poly (lactic acid) (PLA) films via electrospinning as a novel delivery system for volatile compounds in food packaging systemsent://SD_ILS/0/SD_ILS:15640122024-04-27T22:15:13Z2024-04-27T22:15:13Zby Arserim Uçar, Dılhun Keriman, author.<br/><a href="http://hdl.handle.net/11147/6614">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:23429602024-04-27T22:15:13Z2024-04-27T22:15:13Zby 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:23357432024-04-27T22:15:13Z2024-04-27T22:15:13Zby Esen, Berna, author.<br/><a href="https://hdl.handle.net/11147/13254">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Modulating akkermansia muciniphila by probiotics for obesity managementent://SD_ILS/0/SD_ILS:22378552024-04-27T22:15:13Z2024-04-27T22:15:13Zby Kamber, Aslıhan, author.<br/><a href="https://hdl.handle.net/11147/12037">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:168252024-04-27T22:15:13Z2024-04-27T22:15:13Zby Okuklu, Burcu.<br/><a href="http://hdl.handle.net/11147/3300">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Preparation and characterization of poly-l-lactide-natural silica compositesent://SD_ILS/0/SD_ILS:23585242024-04-27T22:15:13Z2024-04-27T22:15:13Zby Şirvanlıoğlu, Berna, author.<br/><a href="">Access to Electronic Versiyon.</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:3676012024-04-27T22:15:13Z2024-04-27T22:15:13Zby Bulut Albayrak, Çisem.<br/><a href="http://hdl.handle.net/11147/2940">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Integrated approach to whey utilization through natural zeolite adsorption/ desorption and fermentationent://SD_ILS/0/SD_ILS:577282024-04-27T22:15:13Z2024-04-27T22:15:13Zby Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/2977">Access to Electronic Version.</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:1100152024-04-27T22:15:13Z2024-04-27T22:15:13Zby 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:3677392024-04-27T22:15:13Z2024-04-27T22:15:13Zby 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:21406702024-04-27T22:15:13Z2024-04-27T22:15:13Zby 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:22802632024-04-27T22:15:13Z2024-04-27T22:15:13Zby 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:21028552024-04-27T22:15:13Z2024-04-27T22:15:13Zby 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:4088752024-04-27T22:15:13Z2024-04-27T22:15:13Zby Karslı, Gözde Seval.<br/><a href="http://hdl.handle.net/11147/3602">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:3676102024-04-27T22:15:13Z2024-04-27T22:15:13Zby Büyüktaş, Duygu.<br/><a href="http://hdl.handle.net/11147/3537">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Quality characteristics and shelf-i,fe of 'armola' cheeseent://SD_ILS/0/SD_ILS:1407212024-04-27T22:15:13Z2024-04-27T22:15:13Zby Orşahin, Hande.<br/><a href="http://hdl.handle.net/11147/3168">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Developing probiotic lozenges to improve oral healthent://SD_ILS/0/SD_ILS:21339452024-04-27T22:15:13Z2024-04-27T22:15:13Zby 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:15640572024-04-27T22:15:13Z2024-04-27T22:15:13Zby Polat, Nüket, author.<br/><a href="http://hdl.handle.net/11147/6594">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effects of preharvest and postharvest treatments on quality characteristics of grapesent://SD_ILS/0/SD_ILS:13426662024-04-27T22:15:13Z2024-04-27T22:15:13Zby Konuk, Dilara, author.<br/><a href="http://hdl.handle.net/11147/4876">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:4361872024-04-27T22:15:13Z2024-04-27T22:15:13Zby 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:1407472024-04-27T22:15:13Z2024-04-27T22:15:13Zby 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:517342024-04-27T22:15:13Z2024-04-27T22:15:13Zby 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:371242024-04-27T22:15:13Z2024-04-27T22:15:13Zby 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:860022024-04-27T22:15:13Z2024-04-27T22:15:13Zby 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:640552024-04-27T22:15:13Z2024-04-27T22:15:13Zby Yener, Fatih Yalçın Güneş.<br/><a href="http://hdl.handle.net/11147/3856">Access to Electronic Version</a><br/>Format: El Yazması<br/>Chemical behaviour of clinoptilolite rich natural zeolite in Aqueous mediument://SD_ILS/0/SD_ILS:173212024-04-27T22:15:13Z2024-04-27T22:15:13Zby Polatoğlu, İlker.<br/><a href="http://hdl.handle.net/11147/3358">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Metabolic and genomic profiling for taste and aroma traits in tomato (Solanum lycopersicum)ent://SD_ILS/0/SD_ILS:15639422024-04-27T22:15:13Z2024-04-27T22:15:13Zby Çakıroğlu, Mehtap, author.<br/><a href="http://hdl.handle.net/11147/6550">Access to Electronic Versiyon.</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:4682752024-04-27T22:15:13Z2024-04-27T22:15:13Zby Okuklu, Burcu, author.<br/><a href="http://hdl.handle.net/11147/4243">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Utilization of wine waste for fermentative processesent://SD_ILS/0/SD_ILS:3925742024-04-27T22:15:13Z2024-04-27T22:15:13Zby Bayrak, Emrah.<br/><a href="http://hdl.handle.net/11147/3568">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>