Search Results for Lactic acid. SirsiDynix Enterprise https://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? 2024-05-22T21:17:50Z Kinetic modelling of lactic acid production from whey ent://SD_ILS/0/SD_ILS:16732 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Altıok, Duygu.<br/><a href="http://hdl.handle.net/11147/3267">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Isolation and molecular characterization of lactic acid bacteria from cheese ent://SD_ILS/0/SD_ILS:13431 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z 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/> L[+]-lactic acid purification from fermentation broth using ion exchange resins ent://SD_ILS/0/SD_ILS:97547 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/4041">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Isolation And Molecular Characterization Of Lactic Acid Bacteria From Raw Milk ent://SD_ILS/0/SD_ILS:48242 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;&Ccedil;etin, Ali Emrah.<br/><a href="http://hdl.handle.net/11147/3705">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 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z 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/> Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milk ent://SD_ILS/0/SD_ILS:85631 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Yavuzdurmaz, Hatice.<br/><a href="http://hdl.handle.net/11147/3941">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 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z 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/> Molecular evolution and population genetics of acid resistant pathway glutamate decarboxylase in lactic acid bacteria ent://SD_ILS/0/SD_ILS:2262254 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Tekin, Burcu, author.<br/><a href="https://hdl.handle.net/11147/12454">Access to Electronic Versiyon.</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 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z 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/> Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads ent://SD_ILS/0/SD_ILS:16741 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z 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/> Feasibility of eugenol encapsulated poly (lactic acid) (PLA) films via electrospinning as a novel delivery system for volatile compounds in food packaging systems ent://SD_ILS/0/SD_ILS:1564012 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Arserim U&ccedil;ar, Dılhun Keriman, author.<br/><a href="http://hdl.handle.net/11147/6614">Access to Electronic Versiyon.</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 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z 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/> Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activity ent://SD_ILS/0/SD_ILS:2335743 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z 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/> Modulating akkermansia muciniphila by probiotics for obesity management ent://SD_ILS/0/SD_ILS:2237855 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Kamber, Aslıhan, author.<br/><a href="https://hdl.handle.net/11147/12037">Access to Electronic Versiyon.</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 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Okuklu, Burcu.<br/><a href="http://hdl.handle.net/11147/3300">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Preparation and characterization of poly-l-lactide-natural silica composites ent://SD_ILS/0/SD_ILS:2358524 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Şirvanlıoğlu, Berna, author.<br/><a href="">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Adsorptive characteristics of aflatoxin B1 in the presence of purified clinoptilolite rich mineral and lactobacillus plantarum S2 ent://SD_ILS/0/SD_ILS:367601 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Bulut Albayrak, &Ccedil;isem.<br/><a href="http://hdl.handle.net/11147/2940">Access to Electronic Versiyon.</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 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/2977">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 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z 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/> Investigations on aroma profile of artisanal youghurt starter cultyres ent://SD_ILS/0/SD_ILS:367739 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Baran, Ezgi.<br/><a href="http://hdl.handle.net/11147/3542">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications ent://SD_ILS/0/SD_ILS:2140670 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;S&ouml;zbilen, G&ouml;zde Seval, author.<br/><a href="https://hdl.handle.net/11147/9619">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Dynamics and bioinformatis of microbial spoilage ecology of kefir ent://SD_ILS/0/SD_ILS:2280263 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Memon, Ayşe, author.<br/><a href="https://hdl.handle.net/11147/12716">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 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z 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/> Microbiological characterization of 'Hurma' olives grown in Karaburun peninsula ent://SD_ILS/0/SD_ILS:408875 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Karslı, G&ouml;zde Seval.<br/><a href="http://hdl.handle.net/11147/3602">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 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z 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/> Quality characteristics and shelf-i,fe of 'armola' cheese ent://SD_ILS/0/SD_ILS:140721 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Orşahin, Hande.<br/><a href="http://hdl.handle.net/11147/3168">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Developing probiotic lozenges to improve oral health ent://SD_ILS/0/SD_ILS:2133945 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Elvan, Menşure, author.<br/><a href="https://hdl.handle.net/11147/7385">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Metabolic and genomic profiling for taste and aroma traits in tomato (Solanum lycopersicum) ent://SD_ILS/0/SD_ILS:1563942 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;&Ccedil;akıroğlu, Mehtap, author.<br/><a href="http://hdl.handle.net/11147/6550">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Xylan degradation mechanism of human intestinal bacteria ent://SD_ILS/0/SD_ILS:1564057 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Polat, N&uuml;ket, author.<br/><a href="http://hdl.handle.net/11147/6594">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Effects of preharvest and postharvest treatments on quality characteristics of grapes ent://SD_ILS/0/SD_ILS:1342666 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Konuk, Dilara, author.<br/><a href="http://hdl.handle.net/11147/4876">Access to Electronic Versiyon.</a><br/>Format:&#160;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:436187 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Atılgan, Mehmet Reşat, author.<br/><a href="http://hdl.handle.net/11147/2966">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Disinfection of white grape juice by using continuous flow UV reactor ent://SD_ILS/0/SD_ILS:140747 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Kaya, Zehra.<br/><a href="http://hdl.handle.net/11147/3184">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Quality characteristics of traditional sepet cheese ent://SD_ILS/0/SD_ILS:51734 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Ercan, Duygu.<br/><a href="http://hdl.handle.net/11147/3780">Access to Electronic Version.</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 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z 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/> Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris ent://SD_ILS/0/SD_ILS:86002 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Erkuş, Oylum.<br/><a href="http://hdl.handle.net/11147/3964">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Development of antimicrobial protective food coating materials from edible alginate films ent://SD_ILS/0/SD_ILS:64055 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Yener, Fatih Yal&ccedil;ın G&uuml;neş.<br/><a href="http://hdl.handle.net/11147/3856">Access to Electronic Version</a><br/>Format:&#160;El Yazması<br/> Chemical behaviour of clinoptilolite rich natural zeolite in Aqueous medium ent://SD_ILS/0/SD_ILS:17321 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Polatoğlu, İlker.<br/><a href="http://hdl.handle.net/11147/3358">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Isolation, characterization, and screening probiotic properties of artisanal yoghurt starter strains from Urla region ent://SD_ILS/0/SD_ILS:468275 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Okuklu, Burcu, author.<br/><a href="http://hdl.handle.net/11147/4243">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 2024-05-22T21:17:50Z 2024-05-22T21:17:50Z by&#160;Bayrak, Emrah.<br/><a href="http://hdl.handle.net/11147/3568">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/>