Thesis | HUFCC – Hacettepe University FoodOmics Laboratory Culture Collection

Alternative Protein Production Using Fruit Juice Industry Waste

Alternative Protein Production Using Fruit Juice Industry Waste

Investigation of the Use of Saccharomyces cerevisiae var. boulardii in Soy-Based Fermented Food Production

Investigation of the Use of Saccharomyces cerevisiae var. boulardii in Soy-Based Fermented Food Production

Transcriptional Response to Using Mixed Starter Culture During the Sequential Fermentation Involving Saccharomyces cerevisiae and Metschnikowia pulcherrima

Transcriptional Response to Using Mixed Starter Culture During the Sequential Fermentation Involving Saccharomyces cerevisiae and Metschnikowia pulcherrima

Microencapsulation of Some Probiotic Bacteria and Investigation of Their Use in Fruit Juice

Microencapsulation of Some Probiotic Bacteria and Investigation of Their Use in Fruit Juice

Characterization of Microbiota Isolated from White Cheese and Milk Processing Facility

Characterization of Microbiota Isolated from White Cheese and Milk Processing Facility

Determination of the Saccharomyces cerevisiae DNA Barcode and Creating a Data Base

Determination of the Saccharomyces cerevisiae DNA Barcode and Creating a Data Base