WoS
🏆 JCR Q1 · JIF 4
YÖKSİS Eşleşti
2026 Article 1. Yazar
Assessment of bacterial and fungal profiles in fermented sucuk production using high-throughput sequencing: influence of ripening conditions and starter culture addition
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
Cilt 106, s. 2772-2785
·
ISSN 0022-5142
WoS
🏆 JCR Q2 · JIF 4,9
YÖKSİS Eşleşti
2026 Article 1. Yazar
Potential use of whey in kefir production: evaluation of fermentation kinetics and microbiota
FOOD SCIENCE OF ANIMAL RESOURCES
·
Cilt 46
·
ISSN 2636-0772
WoS
🏆 JCR Q3 · JIF 2,7
YÖKSİS Eşleşti
2021 Article 1. Yazar
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
·
Cilt 74, s. 528-534
·
ISSN 1364-727X
WoS
🏆 JCR Q1 · JIF 4,7
YÖKSİS Eşleşti
2021 Article 1. Yazar
Comparison of microbiota and volatile organic compounds in milk from different sheep breeds
JOURNAL OF DAIRY SCIENCE
·
Cilt 104, s. 12303-12311
·
ISSN 0022-0302
WoS
🏆 JCR Q3 · JIF 1,6
YÖKSİS Eşleşti
2021 Article 1. Yazar
Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria
MLJEKARSTVO
·
Cilt 71, s. 112-123
·
ISSN 0026-704X
Doç. Dr. YUSUF BİÇER
· 2 yazar