Utilization of hazelnut pellicle in low-fat beef burgers von Turhan, Sadettin, Sagir, Inci, Sule Ustun, N.

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Nonenzymic browning during storage of white hard grape pekmez ( Zile pekmezi) von Tosun, Ilkay, Sule Ustun, N.

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Physical and chemical changes during ripening of blackberry fruits von Tosun, Ilkay, Ustun, N. Sule, Tekguler, Belkis

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Partial purification and characterization of alkaline proteases from the Black Sea anchovy(Engraulis encrasicholus) digestive tract von Hasan, Temiz, N, Sule Ustun, Sadettin, Turhan, Umut, Aykut

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Effect of cooking methods on total and heme iron contents of anchovy ( Engraulis encrasicholus) von Turhan, Sadettin, Ustun, N.Sule, Altunkaynak, T.Bogachan

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Effect of freeze-thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets: After processing: The fate of food components von TURHAN, Sadettin, USTUN, N. Sule, BANK, Inci

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Effect of freeze–thaw cycles on total and heme iron contents of bonito ( Sarda sarda) and bluefish ( Pomatomus saltator) fillets von Turhan, Sadettin, Sule Ustun, N., Bank, Inci

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Physical and chemical changes during ripening of blackberry fruits Mudanças físicas e químicas durante a maturação de frutos de amora preta von Ilkay Tosun, N. Sule Ustun, Belkis Tekguler

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An Investigation about Antioxidant Capacity of Fruit Nectars von Tosun, Ilkay, ., N. Sule Ustun

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Effect of Cooking Methods on Total and Heme Iron Content of Anchovy (Turkish with English Abstract) von Turhan, Sadettin, Üstün, N. Şule, Altunkaynak, T. Bogaçhan

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A Research on Composition of Various Jam Samples (Turkish with English Abstract) von Üstün, N. Şule, Tosun, İlkay

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HISTOPATHOLOGICAL AND SCINTIGRAPHIC COMPARISONS OF THE PROTECTIVE EFFECTS OF l-CARNITINE AND AMIFOSTINE AGAINST RADIATION-INDUCED LATE RENAL TOXICITY IN RATS von Caloglu, Murat, Yurut-Caloglu, Vuslat, Durmus-Altun, Gulay, Oz-Puyan, Fulya, Ustun, Funda, Cosar-Alas, Rusen, Saynak, Mert, Parlar, Sule, Turan, Fatma N, Uzal, Cem

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