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Toplam 26 adet sonuçtan 20 tanesi görüntülenmektedir.

Akgul N J J Churey P Basaran R W Worobo Inactivation of different strains of Escherichia coli O157 H7 in various apple ciders treated with dimethyl dicarbonate DMDC and sulfur dioxide as an alternative method

Food Microbiology, Vol. 26, 2009, s. 8-15

BAŞARAN AKOCAK PERVİN

Pervin Başaran Akocak Özgün Makale

TiO2 nanocomposite ceramics doped with silver nanoparticles for the photocatalytic degradation of methylene blue and antibacterial activity against Escherichia coli

ENGINEERING SCIENCE AND TECHNOLOGY-AN INTERNATIONAL JOURNAL-JESTECH, Vol. 35, Ocak 2022, s. 11, ISSN: 2215-0986

YERLİ SOYLU NURAY, AKTÜRK AYŞEN, KABAK ÖZLEM, KARBANCIOĞLU GÜLER HATİCE FUNDA, EROL TAYGUN MELEK MÜMİNE, OSKAY SADRİYE

Hatice Funda Karbancıoğlu Güler Özgün Makale Silver nanoparticlesPhotocatalytic activityGreen synthesis methodElectrospinningAntibacterial activity

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

Hatice Funda Karbancıoğlu Güler Özgün Makale VinegarAntioxidant capacityAntimicrobial activityPhenolic contentTRADITIONAL BALSAMIC VINEGARESCHERICHIA-COLI O157-H7LISTERIA-MONOCYTOGENESORGANIC-ACIDSACETIC-ACIDSALMONELLA-TYPHIMURIUMPHENOLIC COMPOSITIONWINE VINEGARSGRAPE POMACERICE VINEGAR

Evaluation of the single and combined antibacterial efficiency of essential oils for controlling Campylobacter coli, Campylobacter jejuni, Escherichia coli, Staphylococcus aureus, and mixed cultures

FLAVOUR AND FRAGRANCE JOURNAL, Vol. 34, No. 4, Mayıs 2019, s. 280-287, ISSN: 0882-5734

MUTLU İNGÖK AYŞEGÜL,TASİR SEDA,SEVEN AYSE,AKGUN NECİBE,KARBANCIOĞLU GÜLER HATİCE FUNDA

Hatice Funda Karbancıoğlu Güler Özgün Makale Anethum graveolens Lantibacterial activityCuminum cyminum LElettaria cardamomum (L) Matonmixed bacterial culturesmixture of essential oilsPLANT ESSENTIAL OILSCUMINUM-CYMINUM L.ANTIMICROBIAL ACTIVITYCHEMICAL-COMPOSITIONFOOD-BORNELISTERIA-MONOCYTOGENESSALMONELLAANTIOXIDANTMECHANISMSEXTRACTS

Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium

Food Chemistry, Vol. 359, Nisan 2021, s. 129940, ISSN: 0308-8146

ÖZDEMİR ORHAN NECLA, BAYRAK ALİ, TAT TUBA, YANIK TURAN ZÜHRE NUR, ALTAY FİLİZ, HALKMAN A. KADİR

Filiz Altay Özgün Makale

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

Dilara Devecioğlu Özgün Makale VinegarAntioxidant capacityAntimicrobial activityPhenolic contentTRADITIONAL BALSAMIC VINEGARESCHERICHIA-COLI O157-H7LISTERIA-MONOCYTOGENESORGANIC-ACIDSACETIC-ACIDSALMONELLA-TYPHIMURIUMPHENOLIC COMPOSITIONWINE VINEGARSGRAPE POMACERICE VINEGAR

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