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Investigation properties of Ayran (yoghurt drink) produced from different ratio of cow and hemp seed milk mixtures JOURNAL ARTICLE published 23 June 2022 in European Food Science and Engineering |
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An optimization study for processing variables in fabrication of cinnamon tincture by response surface methodology JOURNAL ARTICLE published 31 December 2022 in European Food Science and Engineering |
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Encapsulation and characterization of catechin and epicatechin microcapsules using yeast cell biocarriers JOURNAL ARTICLE published 31 December 2023 in European Food Science and Engineering |
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Effect of fortification of defatted Moringa oleifera seed flour on consumers acceptability and nutritional characteristics of wheat bread JOURNAL ARTICLE published 23 June 2022 in European Food Science and Engineering |
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The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality JOURNAL ARTICLE published 23 June 2022 in European Food Science and Engineering Research funded by Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (214O050) |
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Vegan and gluten-free granola bar production with pumpkin JOURNAL ARTICLE published 31 December 2022 in European Food Science and Engineering Research funded by TÜBİTAK (1134B412000204) |
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The use of quinoa grain/flour instead of bulgur/wheat flour in traditional couscous production JOURNAL ARTICLE published 31 December 2023 in European Food Science and Engineering Research funded by TÜBİTAK (TÜBİTAK TOVAG–114O706) |
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Healthy food design and early childhood nutrition: Nutritional and food safety assessment of fermented and malted multi-grains instant weaning porridge fortified with defatted pumpkin (Cucurbita pepo) seed flour JOURNAL ARTICLE published 31 December 2023 in European Food Science and Engineering |
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A study on the investigation of some properties of cheeses supplied from Kastamonu local markets JOURNAL ARTICLE published 31 December 2023 in European Food Science and Engineering |
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Sensory properties of sweet and spicy fish flakes using vinegar and water as pre-treatment JOURNAL ARTICLE published 26 July 2023 in European Food Science and Engineering |
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Evaluation of Thymus pseudopulegioides plant extracts for total phenolic contents, antioxidant and antimicrobial properties JOURNAL ARTICLE published 23 June 2022 in European Food Science and Engineering |
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Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid JOURNAL ARTICLE published 26 July 2023 in European Food Science and Engineering |
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Scholastic modeling of pH and redox potential changes in olive tree leaf alcohol and acids containing incubation media designed for the steady growth of Acetobacter aceti and Saccharomyces cerevisiae JOURNAL ARTICLE published 26 July 2023 in European Food Science and Engineering |
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Preventing of bread mould spoilage and reducing the use of calcium propionate in bread by using antifungal lactic acid bacteria JOURNAL ARTICLE published 23 June 2022 in European Food Science and Engineering |
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Sensory, physicochemical, microbiological properties and commercialization preference of formulated spicy salted fish Ginamos JOURNAL ARTICLE published 31 December 2023 in European Food Science and Engineering |
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Fermentation and diet diversity: Biochemical and functional properties of fermented mango (Mangifera Indica L) pulp flour JOURNAL ARTICLE published 31 December 2022 in European Food Science and Engineering |
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A waste material rich in bioactive compounds: Hazelnut waste JOURNAL ARTICLE published 26 July 2023 in European Food Science and Engineering |
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What have been highly pointed in bread and sourdough researches: using bibliometric analysis as a powerful tool JOURNAL ARTICLE published 23 June 2022 in European Food Science and Engineering |
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Microbiological and physicochemical properties of fermented and unfermented sweet potato flour JOURNAL ARTICLE published 26 July 2023 in European Food Science and Engineering |