Sulhattin Yaşar

Akademik Profiller

1. 1
   Infrared Spectroscopic Determination of Acetamiprid Pesticide in AppleCommunications in Soil Science and Plant Analysis
   2023
2. 2
   Comparing vibrational spectroscopic method with wet chemistry to determine nutritional and chemical changes in solid state fermented oats grain (Avena sativa L.)Journal of Food Measurement and Characterization
   2022
3. 3
   Determination of probiotic properties of lactic acid bacteria and yeasts isolated from three lacto‐fermented cereals mixed with whey, citrus, and tomato pomaceJournal of Food Processing and Preservation
   2022
4. 4
   Chemical versus infrared spectroscopic measurements of quality attributes of sun or oven dried fruit leathers from apple, plum and apple-plum mixtureLWT
   2022
5. 5
   Origanum majorana L. Essential Oil-Coated Paper Acts as an Antimicrobial and Antioxidant Agent against Meat SpoilageACS Omega
   2022
6. 6
   A Fast and Robust FTIR-ATR Coupled Chemometric Determination of Chemical and Molecular Structure of Wheat (Triticum aestivum L.) under a Series of Microbial Fermentation ProcessesBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies
   2021
7. 7
   Fungal Fermantasyonu ile Elma ve Domates Posasının Besleme Değerinin ArtırılmasıIğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
   2021
8. 8
   Nutritional Enrichment of Apple Pomace by Fungal FermentationsKahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
   2020
9. 9
   Improving Nutritional Qualities of Tomato Pomace by Pleurotus ostreatus and Phanerochaete chrysosporium FermentationKahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
   2020
10. 10
    Fungal fermentation inducing improved nutritional qualities associated with altered secondary protein structure of soybean meal determined by FTIR spectroscopyMeasurement: Journal of the International Measurement Confederation
    2020

Yayın listesi ORCID kaydından alındı.