Detalhe da pesquisa
1.
Pulsed electric field for shalgam juice: effects on fermentation, shelf-life, and sensory quality.
J Sci Food Agric
; 104(3): 1784-1792, 2024 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-37862233
2.
Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing.
Arch Microbiol
; 204(10): 656, 2022 Oct 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-36182984
3.
Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics.
J Sci Food Agric
; 101(7): 2799-2808, 2021 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-33135796
4.
A study on rheological properties, sensory evaluation and shelf life of ayran-shalgam mixtures.
J Food Sci Technol
; 58(7): 2479-2486, 2021 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-34194084
5.
Perspectives on the yogurt rheology.
Int J Biol Macromol
; 263(Pt 2): 130428, 2024 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-38403217
6.
Characterization of bioactive peptides derived from goatskin Tulum cheese of the Eregli region at different stages of ripening.
Food Res Int
; 162(Pt B): 112124, 2022 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-36461355