Innovative Technologies in Beverage Processing
2017, Wiley
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Application of high power ultrasound in production of long life fermented milk beverage
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Bioaccessibility of blackthorn (Prunus spinosa) beverage polyphenols: effect of sugar andcitric acid addition
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Effect of fermentation on phenolic content, anthocyanin stability, antioxidant capacity and in vitro bioaccessibility during shalgam (şalgam) beverage production
FEN BİLİMLERİ ENSTİTÜSÜ, İSTANBUL TEKNİK ÜNİVERSİTESİ, 2016
BETÜL TOKTAŞ
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CHARACTERIZATION OF LEVAN PRODUCED BY LIMOSILACTOBACILLUS FERMENTUM ATT06 ISOLATED FROM LACTIC ACID–FERMENTED SHALGAM BEVERAGE
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ŞEYMA ÇAKIRCA
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Production of a protein concentrate from hazelnut meal obtained as a hazelnut oil industry by product its application in a functional beverage
II. International Agricultural, Biological Life Science Conference, Edirne/TÜRKİYE, 1 Eylül 2020
SEN DİLAY,KAHVECİ DERYA
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Statistical Analysis and CRM in A Beverage Company
16. Üretim Araştırmaları Sempozyumu, Vol. 1, No. 1, 12 Ekim 2016, s. 1218-1226
CEBECİ UFUK,YAVUZ NALMES
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Improving the wastewater management for a beverage industry with in plant control
Desalination, Vol. 211, No. 1-3, 2007, s. 138-143
OKTAY SANEM,İSKENDER FATMA GÜLEN,BABUNA FATMA FATOŞ,KUTLUAY GÜLİN,ORHON DERİN
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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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Comparison of high intensity ultrasound and heat treatment for extending shelf life of a fermented milk beverage
International Dairy Journal, Vol. 141, Haziran 2023, ISSN: 0958-6946
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Investigating influence of extraction time and different sage types on sensory characteristics of a novel functional beverage by RSM
2004 IFT Annual Meeting Food Expo, 12 Temmuz 2004
ÖZÇELİK BERAAT,KARADAĞ AYŞE,CİNBAŞ TÜLAY,YOLCI ÖMEROĞLU PERİHAN,CAN KARAÇA ASLI
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Comparison of high intensity ultrasound and heat treatment for extending shelf life of a fermented milk beverage
INTERNATIONAL DAIRY JOURNAL, Vol. 141, Ocak 2023, s. 8, ISSN: 0958-6946
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Valorization of Pineapple (Ananas comosus) By-Products in Milk Coffee Beverage: Influence on Bioaccessibility of Phenolic Compounds
Plant Foods for Human Nutrition, Vol. 79, Mayıs 2024, ISSN: 0921-9668
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Comparison of high intensity ultrasound and heat treatment for extending shelf life of a fermented milk beverage
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Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production
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Characterization of genomic, physiological, and probiotic features Lactiplantibacillus plantarum DY46 strain isolated from fermented shalgam beverage
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Production of a Protein Concentrate from Hazelnut Meal Obtained as a Hazelnut Oil Industry By-Product and Its Application in a Functional Beverage
Waste and Biomass Valorization, Vol. 11, No. 10, Ekim 2020, s. 5099-5107, ISSN: 1877-2641
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Deposit refund system for beverage containers as a best practice
example for recycling maximization
Environmental Research and Technology, Vol. 4, No. 3, Eylül 2021, s. 199-205, ISSN: 2636-8498
GÖRGÜN HÜSEYİN ERDEM, ADSAL KARDELEN AFODİT, MISIR AYBİKE, AYDIN EYÜP VURAL, ERGÜN ÇAĞDAŞ EVRİM, KESKİN NİHAN, ACAR AYNUR, ERGENEKON ŞEYLA
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Effect of in vitro Bioaccessibility on Polyphenols Contents During Shalgam Beverage
Fermentation
International Eurasian Conference on Biological and Chemical Sciences(EurasianBioChem 2018), ANKARA/TÜRKİYE, 26 Nisan 2018
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