Postbiotic nanoparticles (postbiotics-NPs): a novel strategy for providing probiotics’ health advantages through food consumption von Mohammed, Sarhan, Çon, Ahmet Hilmi

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Thermal resistance of Alicyclobacillus acidoterrestris spores in different heating media von Ceviz, Gulin, Tulek, Yahya, Con, Ahmet Hilmi

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Microbial diversity of traditional kefir grains and their role on kefir aroma von Dertli, Enes, Çon, Ahmet Hilmi

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Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology von Gul, Latife Betul, Gul, Osman, Con, Ahmet Hilmi

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Isolation and characterization of potential probiotic lactic acid bacteria from traditional cheese von Mohammed, Sarhan, Çon, Ahmet Hilmi

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Innovative self-cleaning and antibacterial cotton textile: no water and no detergent for cleaning von Palamutcu, Sema, Acar, Gülümser, Çon, Ahmet Hilmi, Gültekin, Tuğçe, Aktan, Burcu, Selçuk, Hüseyin

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Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale von Şimşek, Ömer, Özel, Serap, Çon, Ahmet Hilmi

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Multifunctional potentials of lactic acid bacterial isolates from Turkish traditional fermented foods von Sağiroğlu, Ayşen, Özdemir, Nilgün, Çon, Ahmet Hilmi

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Production of volatiles relation to bread aroma in flour-based fermentation with yeast von Niçin, Ramazan, Özdemir, Nilgün, Şimşek, Ömer, Çon, Ahmet Hilmi

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Use of Different Lactic Starter Cultures in the Production of Tarhana von Herken, Emine Nur, Çon, Ahmet Hilmi

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Total conjugated linoleic acid content of ruminant milk: The world status insights von Zongo, Koka, Krishnamoorthy, Srinivasan, Moses, Jeyan A., Yazici, Fehmi, Çon, Ahmet Hilmi, Anandharamakrishnan, C.

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Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels von Koç Güler, Saadet, Bostan, Saim Zeki, Çon, Ahmet Hilmi

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Antagonistic effect on Listeria monocytogenes and L. innocua of a bacteriocin-like metabolite produced by lactic acid bacteria isolated from sucuk von Çon, Ahmet Hilmi, Gökalp, Hüsnü Yusuf, Kaya, Mükerrem

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Spectroscopic, structural characterization and magnetic studies of Cu(II)-sulfathiazole complex with 1,10-Phenanthroline and N-(2-hydroxyethyl)-Ethylenediamine ligands von Öztürk, Filiz, Aycan, Tuğba, Çon, Ahmet Hilmi

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Photocatalytic, self-cleaning and antibacterial properties of Cu(II) doped TiO2 von Yuzer, Burak, Aydın, Muhammed Iberia, Con, Ahmet Hilmi, Inan, Hatice, Can, Safiye, Selcuk, Huseyin, Kadmi, Yassine

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Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough von Arsoy, Esra Saraç, Gül, Latife Betül, Çon, Ahmet Hilmi

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Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking von Gül, Latife Betül, Gül, Osman, Çon, Ahmet Hilmi

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Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables von Karasu, Nihat, Şimşek, Ömer, Çon, Ahmet Hilmi

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Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation von Gul, Latife Betul, Con, Ahmet Hilmi, Gul, Osman

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Conjugated linoleic acid strengthens the apoptotic effect of cisplatin in A549 cells von Yuce, Melek, Gumuskaptan, Cagri, Con, Ahmet Hilmi, Yazici, Fehmi

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