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Publications by Hilal KILMANOĞLU

Prevention of Sourdough Bread Mould Spoliage by Antifungal Lactic Acid Bacteria Fermentation

European Journal of Science and Technology

English

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Sourdough Lactic Acid Bacteria as Antifungal and Mycotoxin-Controlling Agents

Food Science and Technology International

Chemical Engineering

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Impact of pH on Succession of Sourdough Lactic Acid Bacteria Communities and Their Fermentation Properties

Bioscience of Microbiota, Food and Health

Applied Microbiology

Gastroenterology

English

Sourdough Bread Preparation Using Selected Lactic Acid Bacterial Starter Cultures

Journal of Applied and Natural Science

English

Fermentation of Scallop Paste With Lactic Acid Bacteria.

Nippon Shokuhin Kagaku Kogaku Kaishi

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Glucose Consumption and Lactic Acid Formation in Millet Sourdough Fermented With Different Strains of Lactic Acid Bacteria

Journal of Microbiology, Biotechnology and Food Sciences

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Screening of Lactic Acid Bacteria for Antifungal Activity Against Aspergillus Oryzae

American Journal of Applied Sciences

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Functional Design of Growth and Fermentation Processes of Lactic Acid Bacteria.

Kagaku Kogaku Ronbunshu

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4666849 Lactic Acid Bacteria Which Do Not Decarboxylate Malic Acid and Fermentation Therewith

Biotechnology Advances

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Wheat Germ Stabilization by Heat-Treatment or Sourdough Fermentation: Effects on Dough Rheology and Bread Properties

LWT - Food Science and Technology

English