Hasan Yetim

3PUBLICATIONS
8CO-AUTHORS
Beverage chemistry and beverage sensory scienceFood packaging, preservation and processing
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Publications (3)

|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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Frequent Collaborators

2 joint publications

Perihan Kubra Akman

2 joint publications

Gulsum Ucak-Ozkaya

2 joint publications

Gozde Kutlu

2 joint publications

Fatih Tornuk