Mustafa Duran

Concentration of Phenolic Compounds Change in Storage Brines of Ripe Olives

Manuel Brenes, Mustafa Duran, António Garrido · Journal of Food Science · 1993 · 76 citations

Food Chemistry, Salt Concentration, Health Sciences +11

Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties

Çisem Bulut Albayrak, Mustafa Duran · LWT · 2021 · 49 citations

Artisanal White Cheese, Engineering, Food Fermentation +10

Lactobacillus plantarum Survival During the First Days of Ripe Olive Brining

Mustafa Duran, Manuel Brenes, António Garrido · Systematic and Applied Microbiology · 1993 · 29 citations

Biology, Lactobacillus Plantarum Survival, First Days +9

Induced lactic acid fermentation during the preservation stage of ripe olives from Hojiblanca cultivar

Mustafa Duran, Manuel Brenes, António Garrido · Journal of Applied Bacteriology · 1994 · 24 citations

Engineering, Food Preservation, Ripening +21

Lactobacillus plantarum survival in aerobic., directly brined olives

Mustafa Duran, Manuel Brenes, António Garrido · Journal of Food Science · 1994 · 15 citations

Abstract Storage, Shelf Life, Microbial Physiology +16