B. Karakaş

发表

Expression and characterization of Bacillus subtilis PY22 α-amylase in Pichia pastoris

M. Inan, B. Karakaş, M. Certel, 2010 .

Peroxidation of membrane lipids in minimally processed cucumbers packaged under modified atmospheres

F. Yıldız, B. Karakaş, 2007 .

EFFECTS of ULTRAVIOLET IRRADIATION of BATTER and DIFFERENT BAKING METHODS on CAKE QUALITY

B. Karakaş, M. Certel, Ü. Konak, 2017 .

Determination of HMF in roasted flour/oil mixtures and effect of solvent used in the extraction procedure

B. Karakaş, M. Certel, Hamdi Akça, 2011 .

Residue contents of captan and procymidone applied on tomatoes grown in greenhouses and their reduction by duration of a pre-harvest interval and post-harvest culinary applications

B. Karakaş, M. Certel, M. F. Cengiz, 2007 .

Identification of Bacillus species isolated from ropey breads both with classical methods and API identification kits.

B. Karakaş, M. Certel, Fundagül Erem, 2009 .

Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour

B. Karakaş, Tuğba Öksüz, 2016 .

Variation of microbiological properties, water activity and ropiness of white and whole meal breads under different storage conditions.

B. Karakaş, M. Certel, Fundagül Erem, 2009 .