Bee bread: sorption isotherms, thermodynamic characteristics of moisture adsorption and evaluation of adsorbed water von Mutlu, Ceren

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Adsorption isotherms and some thermodynamic properties of multifloral bee pollen at different conditions von Mutlu, Ceren

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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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VAKUM KURUTMA YÖNTEMİ İLE PROPOLİS TOZU ÜRETİMİ VE TOZUN BAZI ÖZELLİKLERİ von MUTLU, Ceren

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Freeze, spray, and vacuum dried Camelina sativa protein powders and their physicochemical and functional properties von Mutlu, Ceren, Korkmaz, Fatma

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Bal ve Diğer Arı Ürünlerinin Bazı Özellikleri ve İnsan Sağlığı Üzerine Etkileri von Mutlu, Ceren, Erbaş, Mustafa, Arslan Tontul, Sultan

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Production of a minimally processed jelly candy for children using honey instead of sugar von Mutlu, Ceren, Tontul, Sultan Arslan, Erbaş, Mustafa

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ULTRASONİKASYON VE SOKSALET YÖNTEMLERİYLE EKSTRAKTE EDİLEN KETENCİK TOHUM YAĞLARININ OKSİDATİF ÖZELLİKLERİNİN BELİRLENMESİ von MUTLU, Ceren, KORKMAZ, Fatma

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Some physical properties and adsorption isotherms of vacuum-dried honey powder with different carrier materials von Mutlu, Ceren, Koç, Andaç, Erbaş, Mustafa

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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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D-GLİKOZDAN D-SORBİTOL VE L-ASKORBİK ASİT ÜRETİMİ: BU BİLEŞİKLERİN ÖZELLİKLERİ, KULLANIM ALANLARI VE SAĞLIK ÜZERİNE ETKİLERİ von MUTLU, Ceren, ERBAŞ, Mustafa

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ARI EKMEĞİNİN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ VE SAĞLIK ÜZERİNE ETKİLERİ von ŞİMŞEK, Feyza, ÇETİN, Büşra, MUTLU, Ceren

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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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Ketencik Proteinlerinin Bazı Tekno-Fonksiyonel Özellikleri Üzerine Ultrasonikasyon Uygulamasının Etkisi von Korkmaz, Fatma, Mutlu, Ceren

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Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.) von Mutlu, Ceren, Arslan‐Tontul, Sultan, Candal, Cihadiye, Kilic, Ozlem, Erbas, Mustafa

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Advances in the Elemental Composition Analysis of Propolis Samples from Different Regions of Turkey by X-Ray Fluorescence Spectrometry von Mutlu, Ceren, Özer-Atakoğlu, Özge, Erbaş, Mustafa, Yalçın, Mustafa Gürhan

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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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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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NADİR BİR ŞEKER OLAN D-ALLÜLOZUN BESLENMEDE KULLANIM İMKANLARI VE ÜRETİM YÖNTEMLERİ von ÖZHANLI, Hazal, BİLGİN, Duygu, MUTLU, Ceren, ERBAS, Mustafa

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Tarhana as a food aid suggestion to the world food program von Bilgin, Duygu Gizem, Özhanli, Hazal, Mutlu, Ceren, Erbas, Mustafa

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