| Antimicrobial, antioxidant, and antimutagenic activities of five Turkish pear cultivars. N Erbil, ZT Murathan, M Arslan, A Ilcim, B Sayin Erwerbs-Obstbau 60 (3), 2018 | 28 | 2018 |
| Citric acid production of yeasts: an overview BS Börekçi, G Kaban, M Kaya The EuroBiotech Journal 5 (2), 79-91, 2021 | 22 | 2021 |
| Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk) G Kaban, S Sallan, K Çinar Topçu, B Sayın Börekçi, M Kaya International Journal of Food Science & Technology 57 (7), 4392-4399, 2022 | 15 | 2022 |
| Microbiological properties and volatile compounds of salted-dried goose G Kaban, P Kızılkaya, BS Börekçi, FY Hazar, E Kabil, M Kaya Poultry science 99 (4), 2293-2299, 2020 | 8 | 2020 |
| Some Biological Effects of the Fruits and Leaves of Different Apple Cultivars, Including Red-Fleshed Apples, Grown in a Microclimatic Region of Turkey: Part I. N Erbil, M Arslan, ZT Murathan, A Ilcim, B Sayin Borekci Erwerbs-Obstbau 62 (4), 2020 | 4 | 2020 |
| Modelling and process optimization of cheese whey wastewater treatment using magnetic nanoparticles R Guliyev, M Akgün, B Sayın Börekçi, O Sadak, Y Esen Biomass Conversion and Biorefinery 13 (18), 17223-17234, 2023 | 3 | 2023 |
| Citric Acid Production by Yarrowia lipolytica NRRL Y-1094: Optimization of pH, Fermentation Time and Glucose Concentration Using Response Surface Methodology B Sayın Börekçi, M Kaya, G Kaban Fermentation 8 (12), 731, 2022 | 3 | 2022 |
| Citric acid production by a novel autochthonous Candida zeylanoides isolate: optimization of process parameters B Sayın Börekçi, M Kaya, Y Göksungur, G Kaban Biotechnology Letters 44 (7), 803-812, 2022 | 1 | 2022 |
| Citric acid production by autochthonous Candida zeylanoides strains. BS Borekci, M Kaya, G Kaban | 1 | 2018 |
| Identification and characterization of lactic acid bacteria isolated from sucuk, a traditional Turkish dry-fermented sausage. K Cinar, G Kaban, BS Borekci, M Gulluce, M Karadayi, M Kaya | 1 | 2018 |
| Probiotic meat products B Sayın, A Kamiloğlu, M Kaya, G Kaban Journal of Biotechnology, S25-S26, 2014 | 1 | 2014 |
| FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF CANDIDA ZEYLANOIDES STRAINS ISOLATED FROM PASTIRMA BS Börekçi, G Kaban, M Kaya Gıda 47 (4), 564-575, 2022 | | 2022 |
| Evaluating Wastes as Low-Cost Substrates for Use in Microbial Citric Acid Production BS Börekçi Green Chemistry for the Development of Eco-Friendly Products, 43-76, 2022 | | 2022 |
| Microbial production of Riboflavin B Sayın, G Kaban Journal of Biotechnology, S21, 2015 | | 2015 |
| Catalase positive cocci and volatile compounds in fermented sausages A Kamiloğlu, B Sayın, G Kaban, M Kaya Journal of Biotechnology, S25, 2014 | | 2014 |
Prof.Dr. Güzin KABANAtatürk University, Food Engineeringatauni.edu.tr üzerinde doğrulanmış e-posta adresine sahip
