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  1. Peynirlerde Olgunlaşma Sürecinin Hızlandırılmasına Yönelik Stratejiler
  2. A New Approach to the Use of Kefir Grain: Potential Application as a Postbiotic in the Production of Nonfat Yogurt
  3. Impact of Casein Hydrolysates on the Ripening Parameters and Chemical Characteristics of Tulum Cheese
  4. The modification of nisin with homocysteine thiolactone and its effect on antimicrobial activity
  5. Development and characterization of sustainable active pectin films: The role of choline chloride/glycerol-based natural deep eutectic solvent and lavender extracts
  6. Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate
  7. Effect of pH on Protein Extraction from Mahaleb Kernels and Functional Properties of Resulting Protein Concentrate
  8. Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate
  9. Sivas İlindeki Bazı Süt İşletmelerine Gelen Sütlerin Ağır Metal İçeriklerinin Belirlenmesi
  10. Application of lactococcin BZ and enterocin KP against Listeria monocytogenes in milk as biopreservation agents
  11. Enterocin HZ produced by a wildEnterococcus faeciumstrain isolated from a traditional, starter-free pickled cheese
  12. Inhibitory effect of enterocin KP in combination with sublethal factors on Escherichia coli O157:H7 or Salmonella Typhimurium in BHI broth and UHT milk
  13. Partial characterisation of enterocin KP produced byEnterococcus faecalisKP, a cheese isolate
  14. Characterization of lactococcin BZ produced by Lactococcus lactis subsp. lactis BZ isolated from boza
  15. CHANGES IN Pb, Cd, Fe, Cu AND Zn LEVELS DURING THE PRODUCTION OF KAŞAR CHEESE
  16. Properties of Films Produced by Cross-linking Whey Proteins and 11S Globulin Using Transglutaminase
  17. EFFECTS OF BIFIDOCIN B AND LACTOCOCCIN R ON THE GROWTH OF LISTERIA MONOCYTOGENES AND BACILLUS CEREUS ON STERILE CHICKEN BREAST
  18. The Effects of Dietary l-Carnitine Supplementation on Semen Traits, Reproductive Parameters, and Testicular Histology of Japanese Quail Breeders
  19. Mode of action of lactococcin R produced by Lactococcus lactis R
  20. Survey of lead, cadmium, iron, copper and zinc in Kasar cheese
  21. Factors affecting the adsorption of buchnericin LB, a bacteriocin produced by Lactocobacillus buchneri
  22. Properties of Cast Films from Pickle Fermentation Brine Protein
  23. Composition and Functional Properties of an Unusual Proteinaceous Fibrous Material from Cucumber Fermentation
  24. Biopolymers Produced by Cross-linking Soybean 11S Globulin with Whey Proteins using Transglutaminase
  25. Properties of Biopolymers from Cross‐linking Whey Protein Isolate and Soybean 11S Globulin