Potential Use of Bacillus coagulans in the Food Industry von Konuray, Gözde, Erginkaya, Zerrin

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THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN von TERKURAN, Mevhibe, ERGİNKAYA, Zerrin

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Bakteriyel Biyofilmlerdeki Antimikrobiyel Direnç Mekanizması von Ünal Turhan, Emel, Erginkaya, Zerrin

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The relationship between virulence factors and vancomycin resistance among Enterococci collected from food and human samples in Southern Turkey von Mevhibe, ERGİNKAYA, TERKURAN

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Determination of antibiotic resistance of lactic acid bacteria isolates of probiotic foods von Ünal Turhan, Emel, Erginkaya, Zerrin

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Identification and characterization of Bacillus coagulans strains for probiotic activity and safety von Konuray Altun, Gözde, Erginkaya, Zerrin

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Quality evaluation of probiotic pasta produced with Bacillus coagulans GBI-30 von Konuray, Gözde, Erginkaya, Zerrin

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Antibacterial activity of partially purified enterocins from foodborne and clinical enterococci against some pathogenic bacteria von ERGİNKAYA, Zerrin, ULUDAĞ, Hatice, ÜNAL TURHAN, Emel

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INVESTIGATION OF PRODUCTION AND CHARACTERISTICS OF HOMEMADE YOGURT BY USING A COMMERCIAL PROBIOTIC CULTURE von ÖZOĞLU, Özüm, ÇOLAK ŞAŞMAZER, Rukiye, ERGİNKAYA, Zerrin, KORUKLUOĞLU, Mihriban

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Inactivation effect of probiotic biofilms on growth of listeria monocytogenes von Emel UNAL TURHAN, Zerrin ERGINKAYA, Melek Hatice UNEY, Emir Ayse OZER

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Potential biotherapeutic properties of lactic acid bacteria in foods von Erginkaya, Zerrin, Konuray-Altun, Gözde

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Impact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage von KALKAN, Selin, ERGİNKAYA, Zerrin

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Investigation of synergistic antibacterial effect of organic acids and ultrasound against pathogen biofilms on lettuce von Unal Turhan, Emel, Polat, Suleyman, Erginkaya, Zerrin, Konuray, Gozde

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Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat von Yurdakul, Naci Erhan, Erginkaya, Zerrin, Ünal, Emel

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THE EFFECTS OF MICROENCAPSULATED L. RHAMNOSUS AND STORAGE ON BIOGENIC AMINE AMOUNT OF SUCUK von ÜNAL TURHAN, Emel, ERGİNKAYA, Zerrin, BENLİ, Hakan, Akın, Mutlu Buket, AĞÇAM, Erdal

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Influence of different growth factors on pigment production of Rhodotorula spp von Konuray, Gozde, Erginkaya, Zerrin

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The presence of antibiotic resistance and molecular characterization of aminoglycoside and PmrA genes among food- and clinical-acquired Acinetobacter isolates von Terkuran, Mevhibe, Erginkaya, Zerrin, Köksal, Fatih

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ANTIBACTERIAL AND ANTI-ADHESIVE PROPERTIES OF BIOSURFACTANTS PRODUCED BY YEASTS FROM FOOD WASTE von Akgul, Ozge, Erginkaya, Zerrin, Konuray, Gozde, Turhan, Emel Unal

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Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species von VAR, Isil, ERGINKAYA, Zerrin, KABAK, Bulent

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The effect of microencapsulated Lactobacillus rhamnosus and storage period on aroma properties of Turkish dry-fermented sausage (sucuk) von Turhan, Emel Unal, Erginkaya, Zerrin, Selli, Serkan

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