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Toplam 8 adet sonuçtan 8 tanesi görüntülenmektedir.

Health benefits and risks of fermented foods—the PIMENTO initiative

Frontiers in Nutrition, Vol. 11, Eylül 2024, ISSN: 2296-861X

GÜNDÜZ ERGÜN BURCU,TODOROVİC SMİLJA,AKPINAR ASLI,ASSUNÇÃO RİCARDO,BÄR CORNELİA,BERKEL KAŞIKÇI MÜZEYYEN,COTTER PAUL D.,HARSA HAYRİYE ŞEBNEM,İŞLETEN HOŞOĞLU MÜGE,KARAKAŞ BUDAK BARÇIN,KARAKAYA SİBEL,KESENKAŞ HARUN,KEYVAN ERHAN,KÜNİLİ İBRAHİM ENDER,ORTAKCI FATİH,YERLİKAYA OKTAY,VERGÈRES GUY,CHASSARD CHRİSTOPHE,BAVARO SİMONA L.,DOMÍNGUEZ-SOBERANES JULİETA,GÜZEL MUSTAFA,HASTAOĞLU EMRE,HYSENİ BAHTİR,ISSA ALİNE,LARANJO MARTA,LOUİS SANDRİNE,MANTZOURİDOU FANİ T.,MATALAS ANTONİA,MAYO BALTASAR,MOJSOVA SANDRA,MUKHERJEE ARGHYA,NİKOLAOU ANASTASİOS,PAVELJŠEK DİANA,PERRONE GİANCARLO,PERTZİGER EUGENİA,SANTA DUSHİCA,SAVARY-AUZELOUX ISABELLE,SCHWAB CLARİSSA,STAROWİCZ MAŁGORZATA,STOJANOVİĆ MARKO,SYRPAS MİCHAİL,TAMANG JYOTİ P.,MALAGON-ROJAS JEADRAN,SALMİNEN SEPPO,FRİAS JUANA,CHASSARD CHRİSTOPHE

Fatih Ortakcı Derleme Makale fermented foods food characterization food safety functional claims health benefits health claims mechanism of action systematic review

Fermented Foods and Their Rheological Properties: Can We Modify Their Texture?

The 2nd International Conference on Bioprocess and Engineering, 2014

FILIZ ALTAY

Filiz Altay Bildiri

Mycotoxins in Traditional Fermented Foods

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus, 1 Ekim 2015, s. 641

MUTLU İNGÖK AYŞEGÜL,KARBANCIOĞLU GÜLER HATİCE FUNDA

Hatice Funda Karbancıoğlu Güler Özet Bildiri

Development of a Fermented Plant-based Product Structure from Pistachio

3rd International Conference on Raw Materials to Processed Foods (RP-Foods 2023), İstanbul/TÜRKİYE, 18 Mayıs 2023

EREM ERENAY, KILIÇ AKYILMAZ MERAL

Erenay Erem Özet Bildiri

Polyphenols in Fermented Foods and Their Potential Health Benefits Bioactive Compounds in Fermented Foods Health Aspects

2021, s. 73-94, CRC Press, Taylor & Francis Group

ŞENER ASLAY ECE, TACER CABA ZEYNEP

Zeynep Tacer Caba Bilimsel KitapKitap Bölümü

Exploring the potential of anthocyanin-infused fermented beverages for sustainable health solutions: A pathway to functional food development

FUTURE FOODS, Vol. 12, Ocak 2025, s. 12, ISSN: 2666-8335

YUSUFOĞLU BÜŞRA,MERTOĞLU KEREM,KEZER GİZEM,AÇAR KURU YASEMİN,SİNA ZARGARCHİ SİNA,ESATBEYOGLU TUGBA

Büşra Yusufoğlu Özgün Makale

Comparative genomics of Leuconostoc lactis strains isolated from human gastrointestinal system and fermented foods microbiomes

BMC GENOMIC DATA (BMC GENETICS), Vol. 23, No. 61, Ağustos 2022, ISSN: 2730-6844

GÜMÜŞTOP İSMAİL, ORTAKCI FATİH

Fatih Ortakcı Özgün Makale

Basaran P Antimicrobial effect of natamycin against food spoilage fungi and yeast contaminated fermented foods XIII International conference on Biotechnology and Food Science February 11 14 2015 Kuala Lumpur Malesia

Malesian Science Foundation, 14 Ocak 2015

BAŞARAN AKOCAK PERVİN

Pervin Başaran Özet Bildiri

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