Publications by authors named "Hasan Tanguler"

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Aroma profiles of shalgam: Effect of purple carrot () amount.
Hasan Tanguler, Kemal Sen, Selin Ozge Dinc

Food Sci Nutr· July 2024

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Effect of Three Different Preservatives on the Microbiota of Shalgam, a Traditional Lactic Acid Fermented Beverage.
Gamze Nur Mujdeci, Hasan Tanguler, Hasan Macit, Bulent Kabak

Foods· November 2023

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Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts.
Oya Berkay Karaca, Nuray Güzeler, Hasan Tangüler, Kurban Yaşar, Mutlu Buket Akın

Foods· January 2019

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Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage.
Hasan Tanguler, Serkan Selli, Kemal Sen, Turgut Cabaroglu, Huseyin Erten

J Food Sci Technol· June 2017

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Influence of Lachancea thermotolerans on cv. Emir wine fermentation.
Eren Kemal Balikci, Hasan Tanguler, Neil P Jolly, Huseyin Erten

Yeast· July 2016

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Microbial, chemical and sensory properties of shalgams made using different production methods.
Hasan Tanguler, Per E J Saris, Huseyin Erten

J Sci Food Agric· March 2015

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Evolution of fermenting microbiota in tarhana produced under controlled technological conditions.
Luca Settanni, Hasan Tanguler, Giancarlo Moschetti, Stefano Reale, Valeria Gargano

Food Microbiol· October 2011

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