Browsing by Author Çon, A.H.
Showing results 1 to 6 of 6
| Issue Date | Title | Author(s) |
|---|---|---|
| 2017 | Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale | Şimşek, Ömer ; Özel, Serap; Çon, A.H. |
| 2015 | Diversity and Stability of Yeast Species During the Fermentation of Tarhana | Özel, S.; Sabanoğlu, S.; Çon, A.H.; Şimşek, Ömer |
| 2019 | The effect of fermentation time on the volatile aromatic profile of tarhana dough | Özdemir, N.; Şimşek, Ömer ; Temiz, H.; Çon, A.H. |
| 2018 | The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation | Özdemir, N.; Yazıcı, Gizem; Şimşek, Ö.; Özkal, S.G. ; Çon, A.H. |
| 1996 | Effects of different fruits and storage periods on microbiological qualities of fruit-flavored yogurt produced in Turkey | Çon, A.H.; Çakmakçi, S.; Çaglar, A. ; Gökalp, Hüsnü Yusuf |
| 2013 | Immobilization of nisin producer Lactococcus lactis strains to chitin with surface-displayed chitin-binding domain | Şimşek, Ömer ; Sabanoglu, Seba; Çon, A.H.; Karasu, N.; Akçelik, M.; Saris, P.E.J. |