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Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

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Hasan Yetim

3PUBLICATIONS

8CO-AUTHORS

Beverage chemistry and beverage sensory scienceFood packaging, preservation and processing

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Publications (3)

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|Jun 22, 2026

Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced-Calorie Sour Cherry Beverages During Cold Storage.

|Aug 29, 2025

Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory Properties.

Perihan Kubra Akman, Gulsum Ucak Ozkaya, Beyzanur Duskun

|May 14, 2021

Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk".

Ismet Ozturk, Osman Sagdic, Hasan Yetim

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