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Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage

artículo científico publicado en 2017

Biocontrol ability and action mechanisms of Aureobasidium pullulans GE17 and Meyerozyma guilliermondii KL3 against Penicillium digitatum DSM2750 and Penicillium expansum DSM62841 causing post-harvest diseases

artículo científico publicado en 2020

Effectiveness of chitosan against wine-related microorganisms.

artículo científico publicado en 2014

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

scientific article published on 21 June 2011

Influence of Lachancea thermotolerans on cv. Emir wine fermentation.

artículo científico publicado en 2016

Microbial, chemical and sensory properties of shalgams made using different production methods

scientific article published on 10 July 2014

Predominant Yeasts in the Sourdoughs Collected from Some Parts of Turkey

artículo científico publicado en 2020

Screening various Yarrowia lipolytica strains for citric acid production

scientific article published on 01 May 2019

Yeast biodiversity in chickpea sourdoughs and comparison of the microbiological and chemical characteristics of the spontaneous chickpea fermentations

artículo científico publicado en 2022

Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey

artículo científico publicado en 2016

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