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Yeast (Chichester, England)|May 27, 2020
Biocontrol ability and action mechanisms of Aureobasidium pullulans GE17 and Meyerozyma guilliermondii KL3 against Penicillium digitatum DSM2750 and Penicillium expansum DSM62841 causing postharvest diseasesBilal Agirman, Huseyin Erten
Food Chemistry|November 23, 2020
Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Şalgam: A black carrot fermented beverageBilal Agirman, Luca Settanni, Huseyin Erten
Yeast (Chichester, England)|October 10, 2025
Effects of Backslopping on Yeast Diversity and the Volatile Profile of TarhanaBurcu Ozel, Bilal Agirman, Omer Simsek, et al.
FEMS Yeast Research|November 11, 2022
Identification of yeasts in fermented foods and beverages using MALDI-TOF MSCennet Pelin Boyaci Gunduz, Bilal Agirman, Huseyin Erten
Food Science & Nutrition|November 18, 2024
The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir-like beveragesBilal Agirman, Ilker Yildiz, Suleyman Polat, et al.
Yeast (Chichester, England)|September 1, 2023
Exploring yeast-based microbial interactions: The next frontier in postharvest biocontrolBilal Agirman, Erdem Carsanba, Luca Settanni, et al.
Fungal Biology|December 9, 2024
Black-carrot drink şalgam as a habitat for spoilage yeastsDilek Safkan, Bilal Agirman, Bekir Safkan, et al.
FEMS Yeast Research|January 20, 2023
The influence of Torulaspora delbrueckii on beer fermentationFiruze Kayadelen, Bilal Agirman, Neil P Jolly, et al.
Food Science & Nutrition|February 19, 2025
Evaluating the Potential of Gamma-Glutamylcysteine and Glutathione as Substitutes for SO2 in White WineMumine Guruk, Patrick Fickers, Bilal Agirman, et al.
Food Chemistry: X|June 13, 2022
Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentationCennet Pelin Boyaci Gunduz, Bilal Agirman, Raimondo Gaglio, et al.
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