Ahmet Şükrü Demirci

Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs

Zeynep Özben Demirci, İsmail YILMAZ, Ahmet Şükrü Demirci · Journal of Food Science and Technology · 2011 · 64 citations · Full text

Food Chemistry, Food Analysis, Sensory Properties +4

Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics

Ahmet Şükrü Demirci, Demet Apaydın, Tuncay Gümüş · LWT · 2018 · 56 citations

Biosynthesis, Waste Bread, Food Fermentation +8

Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp

Aslı Hocaoğlu, Ahmet Şükrü Demirci, Tuncay Gümüş et al. · Radiation Physics and Chemistry · 2012 · 54 citations

Shelf Life, Microbial Quality, Food Irradiation +8

Xanthan gum production of Xanthomonas spp. Isolated from different plants

Tuncay Gümüş, Ahmet Şükrü Demirci, Y. Aysan · Food Science and Biotechnology · 2010 · 45 citations

Plant Pathology, Xanthan Gum Production, Microbiology +1

Evaluation of antioxidant and antimicrobial potential of strawberry tree (Arbutus Unedo L.) leaf

Hakime Hülya Orak, Hülya Yağar, Şebnem Selen İşbilir et al. · Food Science and Biotechnology · 2011 · 45 citations

Arbutus Unedo L., Botany, Strawberry Tree +7