Výsledky vyhledávání - Erhan Keyvan

Assessment of propolis-fermented Kombucha tea’s microbiological, physicochemical and sensory characteristics Autor Rabia Turkoğlu Bacanak, Erhan Keyvan

Získat plný text

Exploring the Antibacterial and Antibiofilm Properties of Lactic Acid Bacteria Isolated From Sucuk and Dairy Products Autor Neslihan Öztürk, Hatice Ahu Kahraman, Erhan Keyvan, Erdi Şen

Získat plný text

Survival of Escherichia coli O157:H7 during processing and ripening period of Keş Cheese Autor Erhan Keyvan, Aylin Doğru, Seval Kırdar, Özen Yurdakul

Získat plný text

Inactivation of Listeria monocytogenes in ready-to-consume liquid infant milk treated with Ohmic Heating Autor Hatice Ahu Kahraman, Jerina Rugji, TuÄŸçe BektaÅŸ, Zeki Erol, Hidayet Tutun, Erhan Keyvan

Získat plný text

Novel Photodynamic Inactivation Strategy for Salmonella Enteritidis PT4 on Eggshells: Exploiting the Antimicrobial Potential of Curcumin and Carvacrol Autor Erhan Keyvan, Soner Donmez, Hatice Ahu Kahraman, Hidayet Tutun, Zuhal Calişkan, Jerina Rugji, Nilay Keyvan, Erdi Şen, Hidir Gumus

Získat plný text

Bioactive compounds in fermented foods: a systematic narrative review Autor İbrahim Ender Künili, Vildan Akdeniz, Aslı Akpınar, Şebnem Öztürkoğlu Budak, José Antonio Curiel, Mustafa Guzel, Cem Karagözlü, Muzeyyen Berkel Kasikci, Grech Perry Mario Caruana, Małgorzata Starowicz, Christèle Humblot, Erhan Keyvan, Christophe Chassard, Smilja Pracer, Guy Vergères, Harun Kesenkaş

Získat plný text

Vitamins formed by microorganisms in fermented foods: effects on human vitamin status—a systematic narrative review Autor Erhan Keyvan, Elizabeth Adesemoye, Marie-Christine Champomier-Vergès, Emilie Chanséaume-Bussiere, Julie Mardon, Daniela Nikolovska Nedelkoska, Recep Palamutoglu, Pasquale Russo, Inga Sarand, Laurencia Songre-Ouattara, Biljana Trajkovska, Sibel Karakaya, Michail Syrpas, Christophe Chassard, Smilja Pracer, Guy Vergères, Daniel Heine, Christèle Humblot, Christèle Humblot

Získat plný text

Health benefits and risks of fermented foods—the PIMENTO initiative Autor Smilja Todorovic, Asli Akpinar, Ricardo Assunção, Cornelia Bär, Simona L. Bavaro, Muzeyyen Berkel Kasikci, Muzeyyen Berkel Kasikci, Julieta Domínguez-Soberanes, Vittorio Capozzi, Paul D. Cotter, Eun-Hee Doo, Burcu Gündüz Ergün, Mustafa Guzel, Hayriye S. Harsa, Emre Hastaoglu, Christèle Humblot, Bahtir Hyseni, Muge I. Hosoglu, Aline Issa, Barçın Karakaş-Budak, Sibel Karakaya, Harun Kesenkas, Erhan Keyvan, Ibrahim E. Künili, Mary-Liis Kütt, Marta Laranjo, Sandrine Louis, Fani T. Mantzouridou, Antonia Matalas, Baltasar Mayo, Sandra Mojsova, Arghya Mukherjee, Anastasios Nikolaou, Fatih Ortakci, Diana Paveljšek, Giancarlo Perrone, Eugenia Pertziger, Eugenia Pertziger, Dushica Santa, Taner Sar, Isabelle Savary-Auzeloux, Clarissa Schwab, Małgorzata Starowicz, Marko Stojanović, Michail Syrpas, Jyoti P. Tamang, Oktay Yerlikaya, Birsen Yilmaz, Birsen Yilmaz, Jeadran Malagon-Rojas, Seppo Salminen, Juana Frias, Christophe Chassard, Guy Vergères

Získat plný text