Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Hamdi Barbaros Özer"'
Publikováno v:
Journal of Agricultural Sciences, Vol 29, Iss 1, Pp 1-12 (2023)
As the global consumers’ demand towards minimally processed freshlike foods has been continuously increasing, efforts to develop novel food processing technologies have been intensified. Among non-thermal food processing technologies, high pressure
Externí odkaz:
https://doaj.org/article/40c421e911164848bde7fedb10703d1f
Autor:
Nefise Akcelik, Meltem Colaklar, Sait Aykut Aytac, Birce Taban, Hamdi Barbaros Özer, Ayse Gursoy
Publikováno v:
Journal of Agricultural Sciences, Vol 25, Iss 4, Pp 401-408 (2019)
The aim of this study was to investigate the antimicrobial activity of an autochthonous probiotic strain of bacteriocin-like inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied technol
Externí odkaz:
https://doaj.org/article/45d12eb20d234fec97d10a77d7c0f24a
Publikováno v:
Volume: 29, Issue: 1 1-12
Journal of Agricultural Sciences
Tarım Bilimleri Dergisi
Journal of Agricultural Sciences
Tarım Bilimleri Dergisi
As the global consumers’ demand towards minimally processed freshlike foods has been continuously increasing, efforts to develop novel food processing technologies have been intensified. Among non-thermal food processing technologies, high pressure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c10607323e35d6a8872481436aa3a31d
https://dergipark.org.tr/tr/pub/ankutbd/issue/75312/1150112
https://dergipark.org.tr/tr/pub/ankutbd/issue/75312/1150112
Autor:
Sait Aykut Aytac, Nefise Akcelik, Hamdi Barbaros Özer, Ayşe Gürsoy, Birce Mercanoglu Taban, Meltem Colaklar
Publikováno v:
Volume: 25, Issue: 4 401-408
Journal of Agricultural Sciences
Journal of Agricultural Sciences
The aim of this study was to investigate the antimicrobial activity of an autochthonous probiotic strain of bacteriocin-like inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied technol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8be7aeeeedaa35863f51154ca2b062e
http://hdl.handle.net/11655/24582
http://hdl.handle.net/11655/24582