Elif Çakır

Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins

Italian Journal of Food Science

Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria

International Journal of Food Engineering

The role of tomato waste in enhancing nutritional, functional and sensory properties of fresh acid cheese

Harran Tarım ve Gıda Bilimleri Dergisi

Corrigendum to “Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria”

International Journal of Food Engineering

Technological quality, bioactive features, and glycemic index of gluten-free cakes formulated with lyophilized wild Prunus spinosa fruit

Quality Assurance and Safety of Crops & Foods

Effect of Spirulina Platensis on Textural, Sensory and Some Physicochemical Characteristics in Gluten-free Functional Biscuit Production

Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread

LWT

Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread

DergiPark (Istanbul University)

Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread

DergiPark (Istanbul University)

Biodiversity and techno-functional properties of lactic acid bacteria in fermented hull-less barley sourdough

Journal of Bioscience and Bioengineering

The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality

Journal of Food Measurement & Characterization