Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature von Tireki, Suzan, Sumnu, Gulum, Sahin, Serpil

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Encapsulation of olive leaf extract using double emulsion method von Sonmezler, Demet, Sumnu, Gulum, Sahin, Serpil

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Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein–Based Electrospun Nanofibers von Aslaner, Gizem, Sumnu, Gulum, Sahin, Serpil

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Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes von Kabakci, Cansu, Sumnu, Gulum, Sahin, Serpil, Oztop, Mecit Halil

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Effects of Microwave-Infrared Combination Drying on Quality of Eggplants von Aydogdu, Ayca, Sumnu, Gulum, Sahin, Serpil

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Correlation between physical and sensorial properties of gummy confections with different formulations during storage von Tireki, Suzan, Sumnu, Gulum, Sahin, Serpil

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Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch–Based Electrospun Nanofilms von Uygun, Eylul, Yildiz, Eda, Sumnu, Gulum, Sahin, Serpil

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Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions von Yildirim, Merve, Sumnu, Gulum, Sahin, Serpil

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Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning von Zeren, Sema, Sahin, Serpil, Sumnu, Gulum

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The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers von Hasan, Reem, Sumnu, Gulum, Sahin, Serpil, Oz, Emel, Oz, Fatih

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Characterization of structure of gluten-free breads by using X-ray microtomography von Demirkesen, Ilkem, Kelkar, Shivangi, Campanella, Osvaldo H., Sumnu, Gulum, Sahin, Serpil, Okos, Martin

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Legume‐based products—Editorial von Sahin, Serpil, Sumnu, Gulum

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Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying von Isik, Betul, Sahin, Serpil, Sumnu, Gulum

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Quality of Gluten-Free Bread Formulations Baked in Different Ovens von Demirkesen, Ilkem, Sumnu, Gulum, Sahin, Serpil

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Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes von Karizaki, Vahid Mohammadpour, Sahin, Serpil, Sumnu, Gulum, Mosavian, Mohammad Taghi Hamed, Luca, Alexandru

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Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements von Sezer, Duygu Baskaya, Ahmed, Jasim, Sumnu, Gulum, Sahin, Serpil

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Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours von Demirkesen, Ilkem, Campanella, Osvaldo H, Sumnu, Gulum, Sahin, Serpil, Hamaker, Bruce R

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Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens von Demirkesen, Ilkem, Sumnu, Gulum, Sahin, Serpil

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Optimization of Baking of Rice Cakes in Infrared–Microwave Combination Oven by Response Surface Methodology von Turabi, Elif, Sumnu, Gulum, Sahin, Serpil

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Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry von Yildiz, Eda, Guner, Selen, Sumnu, Gulum, Sahin, Serpil, Oztop, Mecit Halil

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