Sensitivity of Listeria innocua to high hydrostatic pressure at low temperature in Ringer's solution and milk by Osman Erkmen

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Improved Lycopene Production from Different Substrates by Mated Fermentation of <i>Blakeslea Trispora</i> by Ayse Sevgili, Osman Erkmen

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Production of Citric Acid from a New Substrate, Undersized Semolina, by Aspergillus niger by Emine Alben, Osman Erkmen

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Quality Characteristics of Retailed Sucuk (Turkish Dry-Fermented Sausage) by Osman Erkmen, Hüseyin Bozkurt

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Thermal and Carbon Dioxide Inactivation of Alkaline Phosphatase in Buffer and Milk by Osman Erkmen, Gülten Sekeroglu, Sibel Fadiloglu

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Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment by Ayşe Sevgili, Osman Erkmen, Sinem Koçaslan

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The ailments that stem from cheese and relevant precautions taken in the Ottoman Empire from the 19th century to the 20th century by Ayşe Erkmen, Nevim Tüzün, Osman Erkmen

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A Novel Edible Coating Produced from a Wheat Gluten, <i>Pistacia vera</i> L. Resin, and Essential Oil Blend: Antimicrobial Effects and Sensory Properties on Chicken Breast Fillets by Aykut Önder Barazi, Arzu Çağrı Mehmetoğlu, Osman Erkmen

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Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics by Ayse Sevgili, Canan Can, Derya Isler Ceyhan, Osman Erkmen

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