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Journal of the Science of Food and Agriculture|October 27, 2011
Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milkBurcu Engin, Yonca Karagul YuceerYeast (Chichester, England)|October 4, 2014
Growth and by-product profiles of Kluyveromyces marxianus cells immobilized in foamed alginateAgnieszka Wilkowska, Dorota Kregiel, Onur Guneser, et al.Food Chemistry|September 15, 2022
Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented SpirulinaHabibe Kurt, Muge Isleten Hosoglu, Onur Guneser, et al.Natural Product Research|January 10, 2017
Chemical composition, antimicrobial, antioxidant and anthocyanin activities of mosses (Cinclidotus fontinaloides (Hedw.) P.Beauv. and Palustriella commutata (Hedw.) Ochyra) gathered from TurkeyOzlem Tonguc Yayintas, Duygu Alpaslan, Yonca Karagul Yuceer, et al.Brazilian Journal of Microbiology : [Publication of the Brazilian Society for Microbiology]|April 30, 2022
Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hanseniiOnur Guneser, Yonca Karagul Yuceer, Muge Isleten Hosoglu, et al.Journal of Food Science and Technology|September 2, 2021
Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk speciesHuseyin Ayvaz, Mustafa Mortas, Muhammed Ali Dogan, et al.Brazilian Journal of Microbiology : [Publication of the Brazilian Society for Microbiology]|December 27, 2016
Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalisOnur Guneser, Asli Demirkol, Yonca Karagul Yuceer, et al.Yeast (Chichester, England)|November 18, 2014
Process engineering for bioflavour production with metabolically active yeasts - a mini-reviewMagnus Carlquist, Brian Gibson, Yonca Karagul Yuceer, et al.Pageof 1