Citations (9)
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Ilkay Gok. (2023) Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits. Food Reviews International 39:5, pages 2568-2593.
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Yanjun Feng, Min Zhang, Kai Fan & Arun S. Mujumdar. (2018) Effects of drying methods on quality of fermented plant extract powder. Drying Technology 36:15, pages 1913-1919.
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Articles from other publishers (7)
Oluwaseun ALADEBOYEJE & Nazmiye Özlem ŞANLI. (2021) Fermented Traditional Probiotic Beverages of Turkish Origin: A Concise Review. International Journal of Life Sciences and Biotechnology 4:3, pages 546-564.
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Fatma Coskun. (2017) A Traditional Turkish Fermented Non-Alcoholic Beverage, “Shalgam”. Beverages 3:4, pages 49.
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Yanjun Feng, Min Zhang, Arun S. Mujumdar & Zhongxue Gao. (2017) Recent research process of fermented plant extract: A review. Trends in Food Science & Technology 65, pages 40-48.
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Hasan Yetim, Lutfiye Ekici, Ceyda Ozcan, Ismet Ozturk, Fatih Tornuk & Safa Karaman. (2017) Effects of some Food Juices and Additives on some Physicochemical, Textural, Color, Microbiological and Sensory Properties of Cemen Paste. Journal of Food Processing and Preservation 41:3, pages e12950.
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Filiz Altay, Funda Karbancıoglu-Güler, Ceren Daskaya-Dikmen & Dilek Heperkan. (2013) A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics. International Journal of Food Microbiology 167:1, pages 44-56.
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