Application of l‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation von Akgün, Banu, Arıcı, Muhammet, Çavuş, Filiz, Karataş, Ayşe Binnur, Ekşi Karaağaç, Hacer, Uçurum, H. Özgül

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A comparative study on chemical composition of organic versus conventional fresh and frozen tomatoes von Uçurum, Özgül H., Variş, Servet, Alpsoy, Hüseyin Can, Keskin, Merve

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INVESTIGATION OF PHENOLIC COMPOSITION OF ORGANICALLY-GROWN STRAWBERRY AND BLUEBERRY von UÇURUM, Huriye Özgül, EKŞİ, Hacer

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KEMALPAŞA TATLISI (PEYNİR TATLISI) KALİTE KRİTERLERİNİN BELİRLENMESİ von Uçurum, H. Özgül, Kaygısız, Meral, Uğur, Nagihan

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Characterization of Turkish pine honey according to their geographical origin based on physicochemical parameters and chemometrics von Uçurum, H. Özgül, Tepe, Şeref, Yeşil, Ersel, Güney, Fazıl, Karakuş, Sümeyye, Kolayli, Sevgi, Takma, Çiğdem, Duru, M. Emin, Özkök, Aslı, Yücel, Banu, Karaca, Üzeyir, Sorkun, Kadriye, Baran, Aynur, Kilinç, Ahmet, Köseoğlu, Mustafa, Özsoy, Neslihan, Kunduraci, B. Sami, Türkaslan, Nurten, Atmaca, Hilal, Karaağaç, Hacer E., Topal, Erkan, Dayioğlu, Miray, Kalkan, Mücait, Ekerbiçer, Ünal, Çakici, Neslihan

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