Traditional Food Production and Rural Sustainable Development A European Challenge
2009, Ashgate, Aldershot
LEVENT TÜZİN BAYCAN
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Biogenic Amines In Traditional Turkish Food
International Food Congress. Novel Approaches in Food Industr, Kuşadası/TÜRKİYE, 26 Mayıs 2014
CEYLAN FATMA DUYGU, ÇATALKAYA GİZEM, ÇAPANOĞLU GÜVEN ESRA
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Processing of Angelica (Angelica sylvestris L.) into a functional jam with addition of carob and cinnamon extracts: Evaluation of sensorial, physicochemical, and nutritional characteristics and in vitro bioaccessibility of phenolics
Food Science & Nutrition, No. 12, Ekim 2024, s. 9353-9370, ISSN: 2048-7177
KOÇ ALİBAŞOĞLU ELİF,ACOĞLU ÇELİK BÜŞRA,CEYLAN ADRAR FATMA DUYGU,ÖZOĞLU ÖZÜM,BEKAR ERTÜRK,ÇAPANOĞLU GÜVEN ESRA,TAMER CANAN ECE,KORUKLUOĞLU MİHRİBAN,ÇOPUR ÖMER UTKU,YOLCI ÖMEROĞLU PERİHAN
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The Effect of NaCl Concentration and pH on Phycocyanin Extraction from Microalgae Spirulina platensis as a Traditional Food
The 2nd INTERNATIONAL CONFERENCE ON AGRICULTURE, FOREST, FOOD SCIENCES AND TECHNOLOGIES, İzmir/TÜRKİYE, 2 Nisan 2018, s. 316-316
YÜCETEPE AYSUN, ÖZÇELİK BERAAT, DURAN AYHAN, SAROĞLU ÖZNUR
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Characterization of genomic, physiological, and probiotic features of Lactiplantibacillus plantarum DY46 strain isolated from traditional lactic acid-fermented shalgam beverage
Food Bioscience, Vol. 46, No. 101499, Nisan 2022, ISSN: 2212-4292
YETİMAN AHMET EVREN, KESKİN ABDULLAH, DARENDELİ BÜŞRA NUR, KOTİL ENES SEYFULLAH, ORTAKCI FATİH, DOĞAN MAHMUT
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Studies on improvement of textural properties of a traditional Turkish dairy product ‘kesmik’
2004 IFT Annual Meeting Food Expo, 12 Temmuz 2004
BAKIR NURCAN,CAN KARAÇA ASLI,ÖZÇELİK BERAAT
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Influence of gamma irradiation on growth and survival of Escherichia coli O157 H7 and quality of cig kofte a traditional raw meat product
International Journal of Food Science & Technology, Vol. 42, No. 9, Eylül 2007, s. 1067-1072, ISSN: 0950-5423
GEZGİN ZAFER,GÜNEŞ GÜRBÜZ
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Investigating the antioxidant and antimicrobial activities of different vinegars
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, Vol. 243, No. 12, Ocak 2017, s. 2083-2094, ISSN: 1438-2377
BAKIR SENA,DEVECİOĞLU DİLARA,KAYACAN SELMA,TOYDEMİR ŞEN GAMZE,KARBANCIOĞLU GÜLER HATİCE FUNDA,ÇAPANOĞLU GÜVEN ESRA
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Investigating the antioxidant and antimicrobial activities of different vinegars
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, Vol. 243, No. 12, Ocak 2017, s. 2083-2094, ISSN: 1438-2377
BAKIR SENA, DEVECİOĞLU DİLARA, KAYACAN SELMA, TOYDEMİR ŞEN GAMZE, KARBANCIOĞLU GÜLER HATİCE FUNDA, ÇAPANOĞLU GÜVEN ESRA
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A Comparative Analysis of Rurality at the EU Level and Turkey”, in Traditional Food Production and Rural Sustainable Development: A European Challenge Traditional Food Production and Rural Sustainable Development A European Challenge
2009, s. 57-80, Ashgate
AKGÜN ALİYE AHU,BAYCAN TÜZİN,PETER NİJKAMP
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Investigating the antioxidant and antimicrobial activities of different vinegars
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, Vol. 243, No. 12, Ocak 2017, s. 2083-2094, ISSN: 1438-2377
BAKIR SENA,DEVECİOĞLU DİLARA,KAYACAN SELMA,TOYDEMİR ŞEN GAMZE,KARBANCIOĞLU GÜLER HATİCE FUNDA,ÇAPANOĞLU GÜVEN ESRA
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A review on traditional Turkish fermented non alcoholic beverages Microbiota fermentation process and quality characteristics
International Journal of Food Microbiology, Vol. 167, No. 1, Ekim 2013, s. 44-56, ISSN: 01681605
ALTAY FİLİZ,KARBANCIOĞLU GÜLER HATİCE FUNDA,DASKAYA DİKMEN CEREN,HEPERKAN ZEYNEP DİLEK
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A review on traditional Turkish fermented non alcoholic beverages Microbiota fermentation process and quality characteristics
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, Vol. 167, No. 1, Ekim 2013, s. 44-56, ISSN: 0168-1605
ALTAY FİLİZ,KARBANCIOĞLU GÜLER HATİCE FUNDA,DAŞKAYA DİKMEN CEREN,HEPERKAN ZEYNEP DİLEK
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Studies on improvement of textural properties of a traditional Turkish dairy product ‘kesmik’
2004 IFT Annual Meeting Food Expo, 12 Temmuz 2004
BAKIR NURCAN,CAN KARAÇA ASLI,ÖZÇELİK BERAAT
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A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics
International Journal of Food Microbiology, No. 167, 2013, s. 44-56
FILIZ ALTAY, FUNDA KARBANCIOGLU-GULER, CEREN DASKAYA-DIKMEN, DILEK HEPERKAN
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A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics
International Journal of Food Microbiology, No. 167, 2013, s. 44-56
FILIZ ALTAY, FUNDA KARBANCIOGLU-GULER, CEREN DASKAYA-DIKMEN, DILEK HEPERKAN
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