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EFFECTS OF FERMENTATION ON ANTIOXIDANT ACTIVITY OF PLANT-BASED MILK SUBSTITUTES
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Improved Candida Methylica Formate Dehydrogenase Fermentation Through Statistical Optimization Of Low Cost Culture Media
Preparatıve Biochemistry & Biotechnology, 2012
GÜL-KARAGÜLER NEVİN
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Traditional Turkish fermented nonalcoholic beverages: biodiversity of lactic acid bacteria, fermentation process and quality characteristics (Invited Speaker)
FoodMicro2012, 2012
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A novel process design for biobutanol purification from ABE fermentation
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EFFECTS OF FERMENTATION ON ANTIOXIDANT ACTIVITY OFPLANT-BASED MILK SUBSTITUTES
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Biohydrogen production via dark fermentation
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2007
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Production of angiotensin converting enzyme inhibitory peptides by microbial fermentation
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Valorization of industrial food wastes by production of phenolic antioxidants via fermentation with newly isolated Aspergillus spp.
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Membrane bioreactor (MBR) assisted bacterial contamination removal from bioethanol fermentation system
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Valorization of industrial food wastes by production of phenolic antioxidants via fermentation with newly isolated Aspergillus spp.
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2019
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Effect of fermentation on phenolic content, anthocyanin stability, antioxidant capacity and in vitro bioaccessibility during shalgam (şalgam) beverage production
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Rethinking the design of a hybrid extraction-distillation process for purification of biobutanol from ABE fermentation broth
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Design and control of alternative downstream processes of IBE fermentation
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VALORIZATION OF CARROT PROCESSING BY-PRODUCTS THROUGH FERMENTATION AND EXTRUSION FOR ENHANCED BIOACTIVE CONTENT AND BIOACCESSIBILITY
Lisansüstü Eğitim Enstitüsü, İstanbul Teknik Üniversitesi, 2025
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Potential of lactic acid bacteria fermentation as a strategy for valorisation and biotransformation of mushrooms
Lisansüstü Eğitim Enstitüsü, İstanbul Teknik Üniversitesi, 2024
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Recovery of volatile fatty acids from anaerobic fermentation broth of baker’s yeast industry effluent by liquid−liquid extraction
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Lactic Acid Bacterial Culture Selection for Orange Pomace Fermentation and Its Potential Use in Functional Orange Juice
ACS Omega, Vol. 10, Mart 2025, ISSN: 2470-1343
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Lactic acid bacterial culture selection for orange pomace fermentation and its potential use in functional orange juice
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