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Gözde Konuray

Çukurova University

14

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64

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Assessment of the Risk of Probiotics in Terms of the Food Safety and Human Health

2019
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Traditional Fermented Food Products of Turkey

2019
- Gözde Konuray
- Zerrin Erginkaya
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PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI

2019 Gida the Journal of Food
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Production of biosurfactant by lactic acid bacteria using whey as growth medium

2019 Turkish Journal of Veterinary & Animal Sciences
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Traditional Cheeses from Selected Regions in Asia, Europe, and South America

2019
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Potential Use of Bacillus coagulans in the Food Industry

2018 Foods
- Gözde Konuray
- Zerrin Erginkaya
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Natural Preservatives: An Alternative for Chemical Preservative Used in Foods

2017 World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering
- Zerrin Erginkaya
- Gözde Konuray
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Influence of different growth factors on pigment production of Rhodotorula spp.

2016 Journal of Biotechnology
- Gözde Konuray
- Zerrin Erginkaya
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Microbial Assessment of Fenugreek Paste during Storage and Antimicrobial Effect of Greek Clover, Trigonella foenum-graecum

2016 World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering
- Zerrin Erginkaya
- Gözde Konuray
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