All Stories

  1. The Monitoring, Via anIn vitroDigestion System, of the Bioactive Content of Vegetable Juice Fermented withSaccharomyces cerevisiaeandSaccharomyces boulardii

    Article • Journal of Food Processing and Preservation, February 2016, Wiley

    Professor Nurcan DEGIRMENCIOGLU, Prof.Dr. OZAN GURBUZ

  2. Effect of Pretreatments on Microbial Growth and Sensory Properties of Dry-Salted Olives

    Article • Journal of Food Protection, September 2014, International Association for Food Protection

    Professor Nurcan DEGIRMENCIOGLU, Prof.Dr. OZAN GURBUZ

  3. Evaluation of total aflatoxin, nitrate and nitrite levels in layer feed samples of companies producing their own feed in Edincik and Bandırma province of Turkey

    Article • Food Additives and Contaminants Part B, June 2012, Taylor & Francis

    Professor Nurcan DEGIRMENCIOGLU

  4. Effect of MAP and vacuum sealing on sensory qualities of dry-salted olive

    Article • Food Science and Biotechnology, October 2011, Springer Science + Business Media

    Professor Nurcan DEGIRMENCIOGLU, Prof.Dr. OZAN GURBUZ

  5. The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat

    Article • Meat Science, June 2011, Elsevier

    Professor Nurcan DEGIRMENCIOGLU, Dr Reyhan Irkin

  6. INFLUENCE OF TEMPERATURE AND MODIFIED ATMOSPHERE ON THE MICROBIAL PROFILE OF PACKED GEMLIK DRY‐SALTED OLIVES

    Article • Journal of Food Safety, November 2010, Wiley

    Professor Nurcan DEGIRMENCIOGLU

  7. Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread

    Article • Journal of Food Science and Technology, November 2010, Springer Science + Business Media

    Professor Nurcan DEGIRMENCIOGLU