Şebnem Harsa - Concepedia

Author

Şebnem Harsa

Also Known As

Harsa, Hayriye Şebnem, S. Harsa, Sebnem Harsa, Sebnem Tellioglu Harsa, Ş Harsa, Ş. Harsa, Şebnem HARSA, Şebnem Harsa, Şebnem TELLİOĞLU HARSA, Şebnem Tellioglu Harsa

Publications

Citations

H-Index

Concepts

All Affiliations

Izmir Institute of Technology Ege University Muğla University University of Milan Bioengineering Center

ŞH

About

Şebnem Harsa is an author at Izmir Institute of Technology specializing in health sciences, microbiology, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	13	425
2	Engineering	10	10	345
3	Medicine	9	9	216
4	Biochemistry	3	3	126
5	Biomolecular Engineering	3	3	109

Şebnem Harsa

Publications

872

Citations

H-Index

Page 1

	Year	Citations
Batch production of <scp>L</scp>(+) lactic acid from whey by <i>Lactobacillus casei</i> (NRRL B‐441) Ali Oğuz Büyükkileci, Şebnem Harsa Journal of Chemical Technology & Biotechnology EngineeringLactic Acid ProductivityAnalytical LactoseFood ChemistryBiosynthesis	2004	81
Biochemical and thermal properties of β-galactosidase enzymes produced by artisanal yoghurt cultures Fatma Işık Üstok, Şebnem Harsa Food Chemistry EngineeringIn Vitro FermentationBiochemistryBiochemical EngineeringBiotechnology	2009	58
Kinetic modelling of lactic acid production from whey by <i>Lactobacillus casei</i> (NRRL B‐441) Duygu Altıok, Figen Tokatlı, Şebnem Harsa Journal of Chemical Technology & Biotechnology EngineeringBiomass GrowthBioprocess EngineeringLactic Acid BacteriaBiochemical Engineering	2006	56
Prevalence and Antibiotic Resistance of Foodborne <i>Staphylococcus aureus</i> Isolates in Turkey Karlo Muratoğlu, Mert Sudağıdan, Kamil Bostan, Foodborne Pathogens and Disease	2010	50
Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region Çisem Bulut, Hatice Güneş, Burcu Okuklu, Journal of Dairy Research	2005	47
Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours Gökçen Kahraman, Şebnem Harsa, M. Lucisano, LWT Food ChemistryBiomanufacturingFood PhysicFood BiophysicsRheological Properties	2018	40
Protection of Lactobacillus acidophilus NRRL-B 4495 under in vitro gastrointestinal conditions with whey protein/pullulan microcapsules Burcu Çabuk, Şebnem Harsa Journal of Bioscience and Bioengineering Whey Protein/pullulan MicrocapsulesNrrl-b 4495ProbioticIn Vitro FermentationLactic Acid Bacteria	2015	39
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread Gökçen Kahraman, Şebnem Harsa, Maria Cristina Casiraghi, Foods Food ChemistryNutritionFood CompositionChickpea Flour BreadDehulled Chickpea Flours	2022	38
Optimization of lactic acid production from whey by <i>L casei</i> NRRL B‐441 immobilized in chitosan stabilized Ca‐alginate beads Yekta Göksungur, Merve Gündüz, Şebnem Harsa Journal of Chemical Technology & Biotechnology BiomanufacturingEngineeringFood FermentationIn Vitro FermentationResponse Surface Methodology	2005	35
High genetic and phenotypic variability of Streptococcus thermophilus strains isolated from artisanal Yuruk yoghurts Oylum Erkuş, Burcu Okuklu, Ali Fazıl Yenidünya, LWT Yoghurt Starter CultureFood FermentationHealth SciencesLactic Acid BacteriaPhenotypic Variability	2013	35

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