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HALOPHILIC LACTIC ACID BACTERIA AND THEIR APPLICATION IN THE FOOD INDUSTRY
Süt Kaynaklı Olmayan Probiyotik Gıdalar
Isolation, identification and determination of technological properties of the halophilic lactic acid bacteria isolated from table olives
Gıda İşlemede Plazma Teknolojisinin Uygulanması
Ultrasound in the meat industry: General applications and decontamination efficiency
Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage
Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Effect on Inhibiting Lipid Oxidation and Physicochemical Properties of Cooked Ground Beef During Refrigerated Storage
In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation
Identification of Lactic Acid Bacteria Isolated from the Fecal Samples of Healthy Humans and Patients with Dyspepsia, and Determination of Their pH, Bile, and Antibiotic Tolerance Properties
Probiyotiklerin Biyogüvenilirlik Özellikleri “Probiyotikler”
In vitro antimicrobial activity of ginseng extract against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes and its inhibitory effects on these pathogens in cooked ground beef
Laktik Asit Bakterileri Tarafından Üretilen Gamma Aminobütirik Asitin Önemi
Manufacture of Turkish Beyaz cheese added with probiotic strains
Determining potential probiotic properties of human originated Lactobacillus plantarum strains
