Use of Different Lactic Starter Cultures in the Production of Tarhana
Herken, Emine Nur, Çon, Ahmet Hilmi
Published in Journal of food processing and preservation (01.02.2014)
Published in Journal of food processing and preservation (01.02.2014)
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Journal Article
Multifunctional potentials of lactic acid bacterial isolates from Turkish traditional fermented foods
Sağiroğlu, Ayşen, Özdemir, Nilgün, Çon, Ahmet Hilmi
Published in Letters in applied microbiology (23.01.2023)
Published in Letters in applied microbiology (23.01.2023)
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Journal Article
Production of volatiles relation to bread aroma in flour-based fermentation with yeast
Niçin, Ramazan, Özdemir, Nilgün, Şimşek, Ömer, Çon, Ahmet Hilmi
Published in Food chemistry (01.06.2022)
Published in Food chemistry (01.06.2022)
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Journal Article
Total conjugated linoleic acid content of ruminant milk: The world status insights
Zongo, Koka, Krishnamoorthy, Srinivasan, Moses, Jeyan A., Yazici, Fehmi, Çon, Ahmet Hilmi, Anandharamakrishnan, C.
Published in Food chemistry (01.01.2021)
Published in Food chemistry (01.01.2021)
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Journal Article
Spectroscopic, structural characterization and magnetic studies of Cu(II)-sulfathiazole complex with 1,10-Phenanthroline and N-(2-hydroxyethyl)-Ethylenediamine ligands
Öztürk, Filiz, Aycan, Tuğba, Çon, Ahmet Hilmi
Published in Journal of molecular structure (15.02.2020)
Published in Journal of molecular structure (15.02.2020)
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Journal Article
The effect of fermentation time on the volatile aromatic profile of tarhana dough
Özdemir, Nilgün, Şimşek, Ömer, Temiz, Hasan, Çon, Ahmet Hilmi
Published in Food science and technology international (01.04.2019)
Published in Food science and technology international (01.04.2019)
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Journal Article
Determination of antagonistic starter cultures for pickle and olive fermentation processes
Con, A.H.,Pamukkale Univ., Denizli (Turkey). Food Engineering Dept, Karasu, N.,Pamukkale Univ., Denizli (Turkey). Food Engineering Dept
Published in Czech Journal of Food Sciences (01.01.2009)
Published in Czech Journal of Food Sciences (01.01.2009)
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Journal Article
The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation
Özdemir, Nilgün, Yazıcı, Gizem, Şimşek, Ömer, Özkal, Sami Gökhan, Çon, Ahmet Hilmi
Published in Food bioscience (01.12.2018)
Published in Food bioscience (01.12.2018)
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Journal Article
Diversity and Stability of Yeast Species During the Fermentation of Tarhana
Özel, Serap, Sabanoglu, Seba, Çon, Ahmet Hilmi, Simsek, Ömer
Published in Food biotechnology (02.01.2015)
Published in Food biotechnology (02.01.2015)
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Journal Article
Fourier transform infrared spectral evaluation for the differentiation of clinically relevant Trichophyton species
Ergin, Çağrı, İlkit, Macit, Gök, Yaşar, Özel, Mustafa Zafer, Çon, Ahmet Hilmi, Kabay, Nilgün, Söyleyici, Sevil, Döğen, Aylin
Published in Journal of microbiological methods (01.06.2013)
Published in Journal of microbiological methods (01.06.2013)
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Journal Article
Immobilization of nisin producer Lactococcus lactis strains to chitin with surface-displayed chitin-binding domain
Şimşek, Ömer, Sabanoğlu, Seba, Çon, Ahmet Hilmi, Karasu, Nihat, Akçelik, Mustafa, Saris, Per E. J.
Published in Applied microbiology and biotechnology (01.05.2013)
Published in Applied microbiology and biotechnology (01.05.2013)
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