Search Results - Erhan Keyvan

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  1. 1

    Assessment of propolis-fermented Kombucha tea’s microbiological, physicochemical and sensory characteristics by Rabia Turkoğlu Bacanak, Erhan Keyvan

    Published in Emirates Journal of Food and Agriculture (2024-04-01)
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  2. 2

    Survival of Escherichia coli O157:H7 during processing and ripening period of Keş Cheese by Erhan Keyvan, Aylin Doğru, Seval Kırdar, Özen Yurdakul

    Published in Benha Veterinary Medical Journal (2017-03-01)
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  3. 3

    Ethanolic extract of Turkish bee pollen and propolis: phenolic composition, antiradical, antiproliferative and antibacterial activities by Hatice Ahu Kahraman, Hidayet Tutun, Muhammet Mükerrem Kaya, Melike Sultan Usluer, Soner Tutun, Ceren Yaman, Sedat Sevin, Erhan Keyvan

    Published in Biotechnology & Biotechnological Equipment (2022-12-01)
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  4. 4

    Novel Photodynamic Inactivation Strategy for Salmonella Enteritidis PT4 on Eggshells: Exploiting the Antimicrobial Potential of Curcumin and Carvacrol by Erhan Keyvan, Soner Donmez, Hatice Ahu Kahraman, Hidayet Tutun, Zuhal Calişkan, Jerina Rugji, Nilay Keyvan, Erdi Şen, Hidir Gumus

    Published in Veterinary Medicine and Science (2025-01-01)
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  5. 5

    Bioactive compounds in fermented foods: a systematic narrative review by İbrahim Ender Künili, Vildan Akdeniz, Aslı Akpınar, Şebnem Öztürkoğlu Budak, José Antonio Curiel, Mustafa Guzel, Cem Karagözlü, Muzeyyen Berkel Kasikci, Grech Perry Mario Caruana, Małgorzata Starowicz, Christèle Humblot, Erhan Keyvan, Christophe Chassard, Smilja Pracer, Guy Vergères, Harun Kesenkaş

    Published in Frontiers in Nutrition (2025-07-01)
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  6. 6

    Vitamins formed by microorganisms in fermented foods: effects on human vitamin status—a systematic narrative review by Erhan Keyvan, Elizabeth Adesemoye, Marie-Christine Champomier-Vergès, Emilie Chanséaume-Bussiere, Julie Mardon, Daniela Nikolovska Nedelkoska, Recep Palamutoglu, Pasquale Russo, Inga Sarand, Laurencia Songre-Ouattara, Biljana Trajkovska, Sibel Karakaya, Michail Syrpas, Christophe Chassard, Smilja Pracer, Guy Vergères, Daniel Heine, Christèle Humblot, Christèle Humblot

    Published in Frontiers in Nutrition (2025-10-01)
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  7. 7

    Health benefits and risks of fermented foods—the PIMENTO initiative by Smilja Todorovic, Asli Akpinar, Ricardo Assunção, Cornelia Bär, Simona L. Bavaro, Muzeyyen Berkel Kasikci, Muzeyyen Berkel Kasikci, Julieta Domínguez-Soberanes, Vittorio Capozzi, Paul D. Cotter, Eun-Hee Doo, Burcu Gündüz Ergün, Mustafa Guzel, Hayriye S. Harsa, Emre Hastaoglu, Christèle Humblot, Bahtir Hyseni, Muge I. Hosoglu, Aline Issa, Barçın Karakaş-Budak, Sibel Karakaya, Harun Kesenkas, Erhan Keyvan, Ibrahim E. Künili, Mary-Liis Kütt, Marta Laranjo, Sandrine Louis, Fani T. Mantzouridou, Antonia Matalas, Baltasar Mayo, Sandra Mojsova, Arghya Mukherjee, Anastasios Nikolaou, Fatih Ortakci, Diana Paveljšek, Giancarlo Perrone, Eugenia Pertziger, Eugenia Pertziger, Dushica Santa, Taner Sar, Isabelle Savary-Auzeloux, Clarissa Schwab, Małgorzata Starowicz, Marko Stojanović, Michail Syrpas, Jyoti P. Tamang, Oktay Yerlikaya, Birsen Yilmaz, Birsen Yilmaz, Jeadran Malagon-Rojas, Seppo Salminen, Juana Frias, Christophe Chassard, Guy Vergères

    Published in Frontiers in Nutrition (2024-09-01)
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