Optimization of pretreatment and enzymatic hydrolysis conditions of tomato pomace for production of alcohols and esters by Kluyveromyces marxianus von Kılmanoğlu, Hilal, Hoşoğlu, Müge İşleten, Güneşer, Onur, Yüceer, Yonca Karagül

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Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community von Kilmanoglu, Hilal, Yigit Cinar, Aycan, Durak, Muhammed Zeki

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ffect of melon seed powder on the quality characteristics of cupcakes von Akbaş, Meryem, Ünlü, Yıldız, Kılmanoğlu, Hilal

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THE EFFECT OF THE USE OF FRESH AND LYOPHILIZED BOZA ON BREAD QUALITY PROPERTIES von KILMANOĞLU, Hilal, AKBAŞ, Meryem, KUMCUOĞLU, Seher, TAVMAN, Şebnem

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Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life von Kilmanoglu, Hilal, Akbas, Meryem, Yigit Cinar, Aycan, Durak, Muhammed Zeki

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PREBİYOTİKÇE ZENGİNLEŞTİRİLMİŞ LİYOFİLİZE KURU MENEMEN VE ÜRETİM YÖNTEMİ von MERYEM, AKBAŞ, HİLAL, KILMANOĞLU

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GLUTENSİZ VİŞNELİ TARHANA ÇORBASI von BARIŞ BURAK, ALBAYRAK, MERYEM, AKBAŞ, HİLAL, KILMANOĞLU

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