Prof. Dr. Ömer ŞİMŞEK

Yayın Ağı

Makaleler 65

1. Effects of Backslopping on Yeast Diversity and the Volatile Profile of Tarhana

Ozel B., AĞIRMAN B., ŞİMŞEK Ö., ERTEN H.

Yeast , cilt.42, sa.11, ss.222-234, 2025 (SCI-Expanded, Scopus)

2. Identification of additional probiotic attributes in yeasts isolated from tarhana fermentation

Erdem B., Kaya H. İ., Tulumoğlu Ş., Coteli E., ŞİMŞEK Ö.

Brazilian Journal of Microbiology , cilt.56, sa.3, ss.1765-1773, 2025 (SCI-Expanded, Scopus)

3. The Metagenomic Properties of Uşak Tarhana Dough

Mitaf N. A., Kirca D. S., Simsek Ö.

Fermentation , cilt.10, sa.12, 2024 (SCI-Expanded, Scopus)

4. The process of pollen transformation into bee bread: changes in bioactivity, bioaccessibility, and microbial dynamics

DEĞİRMENCİ A., YILDIZ O., BOYRACI G. M., ER KEMAL M., ŞİMŞEK Ö.

Food and Function , cilt.15, sa.5, ss.2550-2562, 2024 (SCI-Expanded, Scopus)

5. Optimization of 4,6-α and 4,3-α-Glucanotransferase Production in Lactococcus lactis and Determination of Their Effects on Some Quality Characteristics of Bakery Products

Niçin R. T., Zehir-Şentürk D., Özkan B., Göksungur Y., ŞİMŞEK Ö.

Foods , cilt.13, sa.3, 2024 (SCI-Expanded, Scopus)

6. A comparison of metabolic engineering strategies applied in Yarrowia lipolytica for β-carotene production

Uçar R. A., Demirgül F., ŞİMŞEK Ö., ERTEN H.

Biotechnology and Bioprocess Engineering , cilt.29, sa.1, ss.69-83, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

7. Presence of Carotenoid Gene in Lactic Acid Bacteria Isolated from White Cheese Beyaz Peynirden İzole Edilen Laktik Asit Bakterilerinde Karotenoid Gen Varlığı OZ

Polat A., Özbağcı C., Akpınar D. D., ŞİMŞEK Ö.

Akademik Gida , cilt.21, sa.4, ss.361-366, 2023 (Scopus)

8. Diversity of Clostridium spp. causing late blowing in Kaşar cheese and their behaviour against various antimicrobials

Kaya H. I., ŞİMŞEK Ö., Akgunoglu O.

International Dairy Journal , cilt.139, 2023 (SCI-Expanded, Scopus)

9. Extracellular recombinant production of 4,6 and 4,3 α-glucanotransferases in Lactococcus lactis

Bıyıklı A., Niçin R., DERTLİ E., ŞİMŞEK Ö.

Enzyme and Microbial Technology , cilt.164, 2023 (SCI-Expanded, Scopus)

10. Front-of-pack labels: “Directive” versus “informative” approaches

Donini L. M., Berry E. M., Folkvord F., Jansen L., Leroy F., ŞİMŞEK Ö., et al.

Nutrition , cilt.105, 2023 (SCI-Expanded, Scopus)

11. Amino acid, mineral, vitamin B contents and bioactivities of extracts of yeasts isolated from sourdough

Demirgul F., ŞİMŞEK Ö., SAĞDIÇ O.

FOOD BIOSCIENCE , cilt.50, 2022 (SCI-Expanded, Scopus)

12. Production of volatiles relation to bread aroma in flour-based fermentation with yeast

Nicin R., ÖZDEMİR N., ŞİMŞEK Ö., ÇON A. H.

FOOD CHEMISTRY , cilt.378, 2022 (SCI-Expanded, Scopus)

13. Production and characterization of yeast extracts produced by Saccharomyces cerevisiae, Saccharomyces boulardii and Kluyveromyces marxianus

Demirgul F., ŞİMŞEK Ö., BOZKURT F., DERTLİ E., SAĞDIÇ O.

PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY , cilt.52, sa.6, ss.657-667, 2022 (SCI-Expanded, Scopus)

14. The effects of ropy exopolysaccharide-producing Lactiplantibacillus plantarum strains on tarhana quality

Tasdelen E., ŞİMŞEK Ö.

FOOD BIOSCIENCE , cilt.43, 2021 (SCI-Expanded, Scopus)

15. Effects of Different Seed Substances on Anaerobic Degradation of Municipal Solid Waste in Recirculated Bioreactor

Agdag O. N., Aktas D., Simsek Ö.

WASTE AND BIOMASS VALORIZATION , cilt.12, sa.1, ss.383-392, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

16. The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation

Ozel B., Simsek Ö., Settanni L., ERTEN H.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , cilt.335, 2020 (SCI-Expanded, Scopus)

17. Characterization ofPediococcus acidilacticiPFC69 andLactococcus lactisPFC77 Bacteriocins and Their Antimicrobial Activities in Tarhana Fermentation

Kaya H. I., Simsek Ö.

MICROORGANISMS , cilt.8, sa.7, 2020 (SCI-Expanded, Scopus)

18. Potential Health Benefits of Ropy Exopolysaccharides Produced byLactobacillus plantarum

Yilmaz T., Simsek Ö.

MOLECULES , cilt.25, sa.14, 2020 (SCI-Expanded, Scopus)

19. The Effect of Irradiation on the Quality Properties of Tarhana

Tasogullari N., Simsek Ö.

APPLIED SCIENCES-BASEL , cilt.10, sa.14, 2020 (SCI-Expanded, Scopus)

20. TARHANADAN İZOLE EDİLEN LAKTOBASİLLER TARAFINDAN ÜRETİLEN BAKTERİYOSİNLERİN KARAKTERİZASYONU

KAYA H. İ., ŞİMŞEK Ö.

GIDA , cilt.45, sa.4, ss.786-799, 2020 (Hakemli Dergi)

21. Structural and technological characterization of ropy exopolysaccharides produced by Lactobacillus plantarum strains isolated from Tarhana

Zehir Şentürk D., Dertli E., ERTEN H., Şimşek Ö.

FOOD SCIENCE AND BIOTECHNOLOGY , cilt.29, sa.1, ss.121-129, 2020 (SCI-Expanded, Scopus)

22. Characterization of pathogen-specific bacteriocins from lactic acid bacteria and their application within cocktail against pathogens in milk

Kaya H. I., Simsek Ö.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.115, 2019 (SCI-Expanded, Scopus)

23. The effect of fermentation time on the volatile aromatic profile of tarhana dough

Ozdemir N., Simsek Ö., Temiz H., Con A. H.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.25, sa.3, ss.212-222, 2019 (SCI-Expanded, Scopus)

24. Characterization of a 4,6-alpha-glucanotransferase from Lactobacillus reuteri E81 and production of malto-oligosaccharides with immune-modulatory roles

Ispirli H., Simsek Ö., Skory C., SAĞDIÇ O., Dertli E.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , cilt.124, ss.1213-1219, 2019 (SCI-Expanded, Scopus)

25. Bebek Beslenmesi İçin Zenginleştirilmiş Formülasyonla Hazırlanan Uşak Tarhanası Hamurunun Fermantasyonunda Mikrobiyolojik ve Kimyasal Değişimler

ŞİMŞEK Ö., ZEHİR D.

Akademik Gıda , cilt.16, ss.403-410, 2018 (Hakemli Dergi)

26. The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation

Ozdemir N., Yazici G., Simsek Ö., Ozkal S. G., Con A. H.

FOOD BIOSCIENCE , cilt.26, ss.30-37, 2018 (SCI-Expanded, Scopus)

27. Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses

Dalca S. H., Simsek Ö., Gursoy O., Yilmaz Y.

MLJEKARSTVO , cilt.68, sa.4, ss.320-330, 2018 (SCI-Expanded, Scopus)

28. The effects of inulin and fructo-oligosaccharide on the probiotic properties of Lactobacillus spp. isolated from human milk

Tulumoglu S., Erdem B., Simsek Ö.

ZEITSCHRIFT FUR NATURFORSCHUNG SECTION C-A JOURNAL OF BIOSCIENCES , cilt.73, ss.367-373, 2018 (SCI-Expanded, Scopus)

29. Innovative approaches to nisin production

Ozel B., Simsek Ö., Akcelik M., Saris P. E. J.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY , cilt.102, sa.15, ss.6299-6307, 2018 (SCI-Expanded, Scopus)

30. Genome Sequences of Five Lactobacillus sp. Isolates from Traditional Turkish Sourdough

Dertli E., Skory C. D., Şimşek Ö.

MICROBIOLOGY RESOURCE ANNOUNCEMENTS , cilt.6, sa.26, 2018 (ESCI, Scopus)

31. Antioxidant and Antimicrobial Potential of Artichoke (Cynara scolymus L.) Extract in Beef Patties

Ergezer H., Kaya H. I., Simsek Ö.

CZECH JOURNAL OF FOOD SCIENCES , cilt.36, sa.2, ss.154-162, 2018 (SCI-Expanded, Scopus)

32. PHENOL TOLERANCE AND BIODEGRADATION OPTIMIZATION OF Serratia marcescens NSO9-1 USING PLACKETT-BURMAN AND BOX-BEHNKEN DESIGN

Sarac N., UĞUR A., Simsek Ö., Aytar P., Toptas Y., Buruk Y., et al.

ENVIRONMENTAL ENGINEERING AND MANAGEMENT JOURNAL , cilt.16, sa.11, ss.2637-2645, 2017 (SCI-Expanded, Scopus)

33. Nisinin Sinerjistik Antimikrobiyel Etkisi

ÖZEL B., ŞİMŞEK Ö.

Akademik Gıda , cilt.15, ss.288-299, 2017 (Hakemli Dergi)

34. Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale

Simsek Ö., Ozel S., Con A. H.

FOOD SCIENCE AND BIOTECHNOLOGY , cilt.26, sa.1, ss.181-187, 2017 (SCI-Expanded, Scopus)

35. Laktik asit bakterilerinde otoliz ve peynir teknolojisindeki önemi

ŞİMŞEK Ö., GÜRSOY O., selime h. d., YILMAZ Y.

Akademik Gıda , cilt.14, sa.3, ss.293-301, 2016 (Hakemli Dergi)

36. Bazı fermente gıdalardan izole edilen lactobacillus plantarum suşlarının metal dirençlilik özellikleri

ÖZEL B., KAYA H. İ., ŞİMŞEK Ö.

Akademik Gıda , cilt.14, sa.4, ss.393-397, 2016 (Hakemli Dergi)

37. Hemin ilavesinin laktik asit bakterinde oksidatif stres üzerine etkisi

ÖZEL B., ŞİMŞEK Ö., ERTEN H.

Çukurova Tarım Gıda Bilim Dergisi , cilt.31, sa.2, ss.35-42, 2016 (Hakemli Dergi)

38. Evaluation of mono or mixed cultures of lactic acid bacteria in type II sourdough system

Ekinci R., Simsek Ö., Kucukcuban A., Nas S.

PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY , cilt.46, sa.3, ss.247-253, 2016 (SCI-Expanded, Scopus)

39. Nisin Production of Lactococcus lactis N8 with Hemin-Stimulated Cell Respiration in Fed-Batch Fermentation System

Kordikanlioglu B., Simsek Ö., Saris P. E. J.

BIOTECHNOLOGY PROGRESS , cilt.31, sa.3, ss.678-685, 2015 (SCI-Expanded, Scopus)

40. UTILISATION OF ANTIMICROBIAL AGENTS AT PRE- AND POST-SMOKING ON THE MICROBIAL QUALITY OF HOT-SMOKED RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLETS

Kaya H. I., Sabanoglu S., Yapar A., Simsek Ö.

ACTA ALIMENTARIA , cilt.44, sa.2, ss.289-296, 2015 (SCI-Expanded, Scopus)

41. Vitamin ve Amino asit Katkısının Liyofilze Laktik Asit Bakterilerinin Gelişim Eğrisine Etkisi

KAYA H. İ., ÖZEL B., Taşoğulları N., ŞİMŞEK Ö.

Akademik Gıda , cilt.13, sa.2, ss.115-118, 2015 (Hakemli Dergi)

42. Diversity and Stability of Yeast Species During the Fermentation of Tarhana

Ozel S., Sabanoglu S., Con A. H., Simsek Ö.

FOOD BIOTECHNOLOGY , cilt.29, sa.1, ss.117-129, 2015 (SCI-Expanded, Scopus)

43. Probiotic characteristics of Lactobacillus fermentum strains isolated from tulum cheese

Tulumoglu S., Kaya H. I., Simsek Ö.

ANAEROBE , cilt.30, ss.120-125, 2014 (SCI-Expanded, Scopus)

44. Synthesis, characterization, electrospinning and antibacterial studies on triphenylphosphine-dithiphosphonates Copper(I) and Silver(I) complexes

Karakus M., Ikiz Y., Kaya H. I., Simsek Ö.

CHEMISTRY CENTRAL JOURNAL , cilt.8, 2014 (SCI-Expanded, Scopus)

45. Nisin production in a chitin-including continuous fermentation system with Lactococcus lactis displaying a cell wall chitin-binding domain

Simsek Ö.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY , cilt.41, sa.3, ss.535-543, 2014 (SCI-Expanded, Scopus)

46. Ev ve işletme tipi Uşak tarhanası hamurlarında fermentasyon sürecine ait mikrobiyolojik ve kimyasal özelliklerin karşılaştırılması

ŞİMŞEK Ö., Özel S., ÇON A. H.

Gıda , cilt.37, sa.6, ss.341-348, 2014 (Hakemli Dergi)

47. Beyaz peynirde nisini tolere eden laktik asit bakteri miktarı ve çeşitliliği

ŞİMŞEK Ö., ÖZEL B., KAYA H. İ.

Akademik Gıda , cilt.12, sa.4, ss.36-40, 2014 (Hakemli Dergi)

48. Probiotic properties of lactobacilli species isolated from children's feces

Tulumoglu S., YÜKSEKDAĞ Z., Beyatli Y., Simsek Ö., Cinar B., Yasar E.

ANAEROBE , cilt.24, ss.36-42, 2013 (SCI-Expanded, Scopus)

49. Cationized Natural Dyeing of Cotton Fabrics with Corn Poppy (Papaver rhoeas) and Investigation of Antibacterial Activity

Gedik G., Yavas A., Avinc O., Simsek Ö.

ASIAN JOURNAL OF CHEMISTRY , cilt.25, sa.15, ss.8475-8483, 2013 (SCI-Expanded, Scopus)

50. Immobilization of nisin producer Lactococcus lactis strains to chitin with surface-displayed chitin-binding domain

Simsek Ö., Sabanoglu S., Con A. H., Karasu N., Akcelik M., Saris P. E. J.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY , cilt.97, sa.10, ss.4577-4587, 2013 (SCI-Expanded, Scopus)

51. Nisin üretim genlerinin yapısı, fonksiyonu ve biyoteknolojik uygulamaları

ŞİMŞEK Ö., Sabanoğlu S., ÇON A. H., AKÇELİK M.

Akademik Gıda , cilt.9, sa.4, ss.42-50, 2011 (Hakemli Dergi)

52. Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables

Karasu N., Simsek Ö., Con A. H.

ANNALS OF MICROBIOLOGY , cilt.60, sa.2, ss.227-234, 2010 (SCI-Expanded, Scopus)

53. Stress Response Kinetics of Two Nisin Producer Strains of Lactococcus lactis spp. lactis

Simsek Ö., Buzrul S., Akkoc N., ALPAS H., Akcelik M.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY , cilt.158, sa.2, ss.387-397, 2009 (SCI-Expanded, Scopus)

54. Continuous nisin production with bioengineered Lactococcus lactis strains

Simsek Ö., Akkoc N., Con A. H., Ozcelik F., Saris P. E. J., Akcelik M.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY , cilt.36, sa.6, ss.863-871, 2009 (SCI-Expanded, Scopus)

55. Influence of growth conditions on the nisin production of bioengineered Lactococcus lactis strains

Simsek Ö., Con A. H., Akkoc N., Saris P. E. J., Akcelik M.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY , cilt.36, sa.4, ss.481-490, 2009 (SCI-Expanded, Scopus)

56. Cycle changing the medium results in increased nisin productivity per cell in Lactococcus lactis

Simsek Ö., Saris P. E. J.

BIOTECHNOLOGY LETTERS , cilt.31, sa.3, ss.415-421, 2009 (SCI-Expanded, Scopus)

57. Determination of metabolic plasmids and their effects on the growth of Lactococcus lactis ssp lactis MN24

Akkoc N., Simsek Ö., Akcelik M.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.62, sa.1, ss.118-125, 2009 (SCI-Expanded, Scopus)

58. Identification of Lactococcus lactis subsp Isolates Based on Their Cell Wall Protein Profiles and Plasmid Contents

Uestuen M., Oezden B., Simsek Ö., Akcelik M.

TURKISH JOURNAL OF BIOLOGY , cilt.33, sa.1, ss.21-27, 2009 (SCI-Expanded, Scopus, TRDizin)

59. In vitro characterization of probiotic properties of Pediococcus pentosaceus BH105 isolated from human faeces

Uymaz B., Simsek Ö., Akkoc N., Ataoglu H., Akcelik M.

ANNALS OF MICROBIOLOGY , cilt.59, sa.3, ss.485-491, 2009 (SCI-Expanded, Scopus)

60. MarT activates expression of the MisL autotransporter protein of Salmonella enterica serotype Typhimurium

Tukel C., Akcelik M., de Jong M. F., Simsek Ö., Tsolis R. M., Baumler A. J.

JOURNAL OF BACTERIOLOGY , cilt.189, sa.10, ss.3922-3926, 2007 (SCI-Expanded, Scopus)

61. Isolation and partial characterization of a novel bacteriocin produced by Lactococcus lactis ssp lactis MC38

Tukel C., Avsaroglu M. D., Simsek Ö., Akcelik M.

JOURNAL OF FOOD SAFETY , cilt.27, sa.1, ss.17-29, 2007 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

62. Endüstriyel nisin üretiminde etkili faktörler ve model sistemler

ŞİMŞEK Ö., ÇON A. H., AKÇELİK M.

Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi , cilt.13, ss.57-67, 2007 (Hakemli Dergi)

63. A new approach for evaluating wastes; Bioleaching

Şimşek Ö., Arısoy Gökdeniz M.

Hacettepe Journal of Biology and Chemistry , cilt.35, ss.17-24, 2007 (Hakemli Dergi)

64. Isolating lactic starter cultures with antimicrobial activity for sourdough processes

Simsek Ö., Con A., Tulumoglu S.

FOOD CONTROL , cilt.17, sa.4, ss.263-270, 2006 (SCI-Expanded, Scopus)

65. The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food

Celik I., Isik F., Simsek Ö., Gursoy O.

CZECH JOURNAL OF FOOD SCIENCES , cilt.23, sa.5, ss.190-195, 2005 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 18

1. The Effect of Backslopping on the Yeast Diversity of Tarhana Fermentation.

ÖZEL B., ŞİMŞEK Ö., ERTEN H.

The 35th International Specialised Symposium on Yeasts “Yeast Cornucopia: Yeast for Health and Wellbeing, Türkiye, 21 Ekim 2019

2. Psikobiyotik Bakteriler

ŞİMŞEK Ö.

Uluslararası Tarım, Çevre ve Sağlık Kongresi, 26 - 28 Ekim 2018

3. Understanding the Tarhana Fermentation

ŞİMŞEK Ö., ÇON A. H.

The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, 19 - 21 Nisan 2018, ss.53

4. A novel bacteriocin, ısolated from karın butter with a specifically antimicrobial activity against Listeria monocytogenes

KAYA H. İ., ŞİMŞEK Ö.

4th International Symposium on Traditional Foods from Adriatic to Caucasus, 19 - 21 Nisan 2018

5. Production, structural and reological study on exopolysaccharides from lactobacillus plantarum strains

ŞİMŞEK Ö., ZEHİR D., DERTLİ E.

12. ULUSLARARASI LAKTİK ASİT BAKTERİLERİ SEMPOZYUMU, 27 - 31 Ağustos 2017

6. The cell size distribution at the culture of nisin produccer lactococcus lactis N8 and its effect on nisin production

ÖZEL B., kılıçeli s., ŞİMŞEK Ö.

12. uluslararası laktik assit bakterileri sempozyumu, 27 - 31 Ağustos 2017

7. A novel bacteriocin produced by lactobacillus delbrueckii subsp. lactis with a specifically antimicrobial activity aggainst bacillus cereus

KAYA H. İ., ŞİMŞEK Ö.

12. laktik asit bakterileri sempozyumu, 27 - 31 Ağustos 2017

8. Rheological Characterization of Some Honey Types from Turkey

ZAMBAK Ö., ŞİMŞEK Ö., ÖZKAL S. G.

International Conference on Agriculture, Forest, Food Sciencesand Tecnologies, 15 Mayıs 2017 - 17 Mayıs 2015, (Özet Bildiri)

9. DETERMINATION OF ANTIMICROBIAL ACTIVITIES OF SAGE ANDLINDEN HERBAL TEAS WHICH ARE SOLD BY TEA BAG ANDUNPACKED

ZEHİR D., KAYA H. İ., ŞİMŞEK Ö.

ULUSLARARASI TIBBİ VE AROMATİK BİTKİLER KONGRESİ, Konya, Türkiye, 10 - 12 Mayıs 2017, ss.1521

10. The antimicrobial activity of herbal teas brewed at different durations

NAS S., ŞİMŞEK Ö.

The food factor, 2 - 04 Kasım 2016, (Özet Bildiri)

11. The lactic acid bacteria diversity of uşak tarhana fermentation at sequential years

ÖZEL B., ŞİMŞEK Ö.

The food factor, 2 - 04 Kasım 2016, (Özet Bildiri)

12. The efficiency of artichoke exreacts in raw beef patties for antioxidant and antimicrobial activity

ERGEZER H., KAYA H. İ., ŞİMŞEK Ö.

The Food Factor, 2 - 04 Kasım 2016

13. The effect of ultrasound application for oleuropein removal at green olive

ŞİMŞEK Ö., ÖZKAL S. G.

2nd congress on food structure and design, 26 - 28 Ekim 2016

14. The diversity of bacteriocin producing lactic acid bacteria in tarhana fermentation

KAYA H. İ., ŞİMŞEK Ö.

Symposium on Euroasian Biodiversity, 23 Mayıs 2017 - 27 Mayıs 2016

15. The diversity of exopolysasccharide producer lactic acid bacteria in tarhana fermentation

ZEHİR D., ŞİMŞEK Ö.

symposium on euroasian biodiversity (SEAB2016), 23 Mayıs 2017 - 27 Mayıs 2016

16. The Organic Acid Amount and Profile of Uşak Tarhana Dough during the fermentation

ÇON A. H., ŞİMŞEK Ö., KAYA H. İ., ÖZDEMİR N.

The 3rdInternational Symposium on Traditional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015

17. Determination of the microbiological and chemical changes at the fermentation of Uşak tarhana prepared with enriched formulation for infant nutrition

ZEHİR D., yazıcı g., ÖZEL B., ŞİMŞEK Ö.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015

18. The Volatile Profile at the Fermentation of Uşak Tarhana Dough and Relation with Microbial Diversity

ŞİMŞEK Ö., ÖZDEMİR N., TEMİZ H., ÖZKAL S. G., ÇON A. H.

VIth Sourdough Symposium, 30 Eylül - 02 Ekim 2015

Kitaplar 5

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (Scopus)

742

H-İndeks (Scopus)

Atıf (Sobiad)

248

H-İndeks (Sobiad)

Proje

Fikri Mülkiyet

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (Scopus)

H-İndeks (Scopus)

Atıf (Sobiad)

H-İndeks (Sobiad)

Proje

Fikri Mülkiyet

Tez Danışmanlığı

Açık Erişim