1. Comparison of anthocyanin profiles in şalgams (shalgams) produced with different production procedures. Issue 8 (8th September 2020) Authors: Tanguler, Hasan; Bozdogan, Adnan; Aksay, Salih; Kelebek, Hasim; Erten, Huseyin Journal: Journal of food processing and preservation Issue: Volume 45:Issue 8(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam). (June 2021) Authors: Tanguler, Hasan; Cankaya, Akkiz; Agcam, Erdal; Uslu, Hasan Journal: Food bioscience Issue: Volume 41(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product. Issue 12 (14th November 2022) Authors: Tanguler, Hasan; Tatlısoy, Aslıhan Journal: Journal of food processing and preservation Issue: Volume 46:Issue 12(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Influence of Lachancea thermotolerans on cv. Emir wine fermentation. Issue 7 (31st May 2016) Authors: Balikci, Eren Kemal; Tanguler, Hasan; Jolly, Neil P.; Erten, Huseyin Other Names: Buzzini Pietro guestEditor. Journal: Yeast Issue: Volume 33:Issue 7(2016:Jul.) Page Start: 313 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Microbial, chemical and sensory properties of shalgams made using different production methods. (10th July 2014) Authors: Tanguler, Hasan; Saris, Per E J; Erten, Huseyin Journal: Journal of the science of food and agriculture Issue: Volume 95:Number 5(2015:Mar. 30) Page Start: 1008 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Production of naturally flavoured and carbonated beverages using Williopsis saturnus yeast and cold fermentation process. (August 2022) Authors: Tanguler, Hasan; Sener, Selin Journal: Food bioscience Issue: Volume 48(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗