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by
Alper, Seda.
Format:
El Yazması
Alıntı:
Production and isolation of fungal chitosan by submerged fermentation/ Alper, Seda.
by
Demir, Hande.
Format:
El Yazması
Alıntı:
Production of pectinase from aspergillus sojae by solid-state fermentation/ Demir, Hande.
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by
Polat, Zelal.
Format:
El Yazması
Alıntı:
L[+]-lactic acid purification from fermentation broth using ion exchange resins/ Polat, Zelal.
by
Polat, Zelal.
Format:
El Yazması
Alıntı:
fermentation/ Polat, Zelal.
by
Üstok, Fatma Işık.
Format:
El Yazması
Alıntı:
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation
by
Kömen, Gökçen.
Format:
El Yazması
Alıntı:
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten
by
Göğüş, Nihan.
Format:
El Yazması
Alıntı:
Fermentation Conditions/ Göğüş, Nihan.
by
Öncü, Şelale
Format:
El Yazması
Alıntı:
Morphology And Rheology In Submerged Fungal Fermentation/ Öncü, Şelale
by
Ünsal, Burcu.
Format:
El Yazması
Alıntı:
Fermentation.
by
Gündüz, Meltem.
Format:
El Yazması
Alıntı:
Fermentation.
by
Evcan, Ezgi.
Format:
El Yazması
Alıntı:
Fermentation.
by
Ağırbaşlı, Zeynep, author.
Format:
El Yazması
Alıntı:
Fermentation
by
Soydemir, Elçin.
Format:
El Yazması
Alıntı:
Fermentation.
by
Çelik, Elif Sinem.
Format:
El Yazması
Alıntı:
Fermentation.
by
Altıok, Duygu.
Format:
El Yazması
Alıntı:
Fermentation products industry
by
Üzelyalçın, Berna
Format:
El Yazması
Alıntı:
Fermentation.
by
Büyükkileci, Ali Oğuz.
Format:
El Yazması
Alıntı:
Fermentation products industry
by
Esen, Berna, author.
Format:
El Yazması
Alıntı:
compared with the literature. Consequently, the ACE-I activity of PBMA was enhanced by LAB fermentation and
by
Semiz, Şevval, author.
Format:
El Yazması
Alıntı:
techniques to understand the effects of fermentation and glucose fortification to fermentation media on
by
Hacısalihoğlu, Dila, author.
Format:
El Yazması
Alıntı:
fermentation was carried out with Saccharomyces cerevisiae, each of the active dry commercial yeasts
by
Dizmen, Berivan, author.
Format:
El Yazması
Alıntı:
within the scope of this thesis. Firstly, a fermentation study was carried out in a rotary shaker at 180
by
Karanfil, Gülperi, author.
Format:
El Yazması
Alıntı:
industries such as food, cosmetics, chemistry. It can be produced by bacterial fermentation. When cellulose
by
Şatana, Elçin, author.
Format:
El Yazması
Alıntı:
Lactobacillus paracasei spp. paracasei, was inoculated into the curd before fermentation and found more
by
Sürek, Ece, author.
Format:
El Yazması
Alıntı:
observed after in vitro fermentation of XOS. XOS showed a good stability to food production and
by
Doğru, Kevser, author.
Format:
El Yazması
Alıntı:
facilitate enzymatic hydrolysis of cellulose into glucose before ethanol fermentation. Organosolv is similar
26.
by
Umdu, Sabrettin.
Format:
El Yazması
Alıntı:
of each fermentation, the dry mass, lipid amount and fatty acid profiles were determined. The algae
by
Büyüktaş, Duygu.
Format:
El Yazması
Alıntı:
during fermentation and ripening. Total aerobic mesophilic bacteria and lactic acid bacteria counts
by
Bardakçı, Betül.
Format:
El Yazması
Alıntı:
conditions. Since industrial fungal fermentation with the high demand for oxygen are accounted to face oxygen
by
Esen, Büşra Nur, author.
Format:
El Yazması
Alıntı:
fermentation medium was modified with pea protein. Certain concentrations (2.5%, 5%, 10%, 15%) were fed to the
by
Göğüş, Nihan, author
Format:
El Yazması
Alıntı:
, respectively. Fed-batch fermentation technique was observed to increase the PG production yield 60% and 54
by
Baran, Ezgi.
Format:
El Yazması
Alıntı:
of the diet. Yoghurt is produced by lactic acid fermentation using Streptococcus thermophilus, and
by
Üçüncü, Can.
Format:
El Yazması
Alıntı:
fermentation media for bioethanol production. The aim of this study was in first step the optimization of the
by
Doğan, Nergiz.
Format:
El Yazması
Alıntı:
microorganism.In this study batch fermentation was carried out in order to obtain the crude PG and to establish a
by
Erkuş, Oylum.
Format:
El Yazması
Alıntı:
variable sugar fermentation results and only 7 of them were characterized as S. thermophilus. The molecular
by
Genç, Ömer Sinan.
Format:
El Yazması
Alıntı:
Cerevisiae and recombinant Zymomonas mobilis and finally gluconic acid fermentation with Pseudomonas ovalis
by
Gezer, Emre, author.
Format:
El Yazması
Alıntı:
were also determined. Using optimized conditions, a larger fermentation study was undertaken (25 L
by
Genç, Berna.
Format:
El Yazması
Alıntı:
fermentation (SmF) by Aspergillus sojae which have been shown to be a potential exo-polygalacturonase producer
by
Bayrak, Emrah.
Format:
El Yazması
Alıntı:
acid fermentation by Lactobacillus casei showed that grape pomace can be used as a substrate for lactic
by
Bulut, Çisem.
Format:
El Yazması
Alıntı:
cheese production. They produce lactic acid during the fermentation process and provide formation of the
by
Okuklu, Burcu.
Format:
El Yazması
Alıntı:
starters with technologically desirable properties. Gene products responsible for lactose fermentation are
by
Çınar, Çelenk.
Format:
El Yazması
Alıntı:
, esculinase, arginine dihydrolyse activity; fermentation of sucrose, salicin, mannose, cellobiose, and maltose
by
Şimşek, Şebnem.
Format:
El Yazması
Alıntı:
, fermentation of cocoa and black tea, etc.
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