검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Physicochemical characterisation of an alpha-glucan from Lactobacillus reuteri E81 as a potential exopolysaccharide suitable for food applications Ispirli H, Sagdic O, Yilmaz MT, Dertli E Process Biochemistry, 79, 91, 2019 |
| 2 |
Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures Effect of temperature and concentration Yilmaz MT, Karaman S, Cankurt H, Kayacier A, Sagdic O Journal of Food Engineering, 103(2), 197, 2011 |
| 3 |
Survival of Escherichia coli O157 : H7 during the storage of Ayran produced with different spices Simsek B, Sagdic O, Ozcelik S Journal of Food Engineering, 78(2), 676, 2007 |
| 4 |
Sourdough bread production with lactobacilli and S-cerevisiae isolated from sourdoughs Gul H, Ozcelik S, Sagdic O, Certel M Process Biochemistry, 40(2), 691, 2005 |
| 5 |
Biological treatment of cyanide by natural isolated bacteria (Pseudomonas sp.) Akcil A, Karahan AG, Ciftci H, Sagdic O Minerals Engineering, 16(7), 643, 2003 |