Общедоступные статьи - Ahmet Hilmi ConПодробнее...
4 статьи недоступны нигде
Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation
LB Gul, AH Con, O Gul
Cryobiology 96, 122-129, 2020
Финансирование: Scientific and Technological Research Council of Turkey
Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in …
LB Gul, O Gul, MT Yilmaz, E Dertli, AH Con
Journal of Food Processing and Preservation 44 (4), e14400, 2020
Финансирование: Scientific and Technological Research Council of Turkey
Potential of three different lactic acid bacteria to use as starter culture for production of type II sourdough breadmaking
LB Gül, O Gül, AH Çon
Journal of Food Measurement and Characterization 16 (5), 3998-4008, 2022
Финансирование: Scientific and Technological Research Council of Turkey
Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology.
LB Gul, O Gul, AH Con
Acta Scientiarum: Technology, 2023
Финансирование: Scientific and Technological Research Council of Turkey
2 статьи доступны в некоторых источниках
Photocatalytic, self-cleaning and antibacterial properties of Cu (II) doped TiO2
B Yuzer, MI Aydın, AH Con, H Inan, S Can, H Selcuk, Y Kadmi
Journal of Environmental Management 302, 114023, 2022
Финансирование: Scientific and Technological Research Council of Turkey
Potansiyel Ekşi Hamur Starter Kültürü Weissella cibaria N9'un Dondurularak Kurutulması için Koruyucu Ajanların Optimizasyonu
LB Gül, O Gül, E Dertli, AH Çon
Akademik Gıda 19 (2), 137-149, 2021
Финансирование: Scientific and Technological Research Council of Turkey
Информация о публикациях и финансировании собрана автоматически.