Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread von Gülcan, Ümmügülsüm, Candal Uslu, Cihadiye, Mutlu, Ceren, Arslan-Tontul, Sultan, Erbaş, Mustafa

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Optimisation of Catalytic Oxidation Conditions for the 2‐Keto‐L‐Gulonic Acid Production Using Response Surface Methodology von Mutlu, Ceren, Candal‐Uslu, Cihadiye, Erbaş, Mustafa

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Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia von Arslan-Tontul, Sultan, Candal Uslu, Cihadiye, Mutlu, Ceren, Erbaş, Mustafa

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A new gluten‐free product: Brown rice bulgur, and its physical and chemical properties von Candal‐Uslu, Cihadiye, Mutlu, Ceren, Koç, Andaç, Bilgin, Duygu Gizem, Erbaş, Mustafa

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Sorption isotherms of coffee in different stages for producing Turkish coffee von Mutlu, Ceren, Candal‐Uslu, Cihadiye, Kılıç‐Büyükkurt, Özlem, Erbaş, Mustafa

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C VİTAMİNİNİN 2-KETO-L-GULONİK ASİT MOLEKÜLÜNDEN ÜRETİMİ İÇİN FARKLI METOTLARIN ARAŞTIRILMASI von MUTLU, Ceren, CANDAL USLU, Cihadiye, ERBAS, Mustafa

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Modulating of food glycemic response by lactic acid bacteria von Mutlu, Ceren, Candal-Uslu, Cihadiye, Özhanlı, Hazal, Arslan-Tontul, Sultan, Erbas, Mustafa

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Bazı tahıl benzeri ürünlerin glutensiz kek üretiminde kullanımı von Mutlu,Ceren, Arslan Tontul,Sultan, Candal Uslu,Cihadiye, Erbaş,Mustafa

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Farklı oranlarda peynir altı suyu kullanımının beyaz ve tam buğday unlarından üretilen ekmeklerin bazı özellikleri üzerine etkisi von Cansız,Zeynep, Candal Uslu,Cihadiye, Mutlu,Ceren, Arslan Tontul,Sultan, Ercan,Recai, Erbaş,Mustafa

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