Exploring the chemical composition of granola formulated with different sweeteners and produced via oven and microwave baking by Erdoğan, Selma Lubabe, Çetintaş, Yunus, Tekgül Barut, Yeliz, Süfer, Özge, Çalışkan Koç, Gülşah, Yüksel, Ayşe Nur

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Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas by Tekgül Barut, Yeliz, Çalışkan Koç, Gülşah, Rayman Ergün, Ahsen, Bozkır, Hamza, Pandiselvam, Ravi

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Impact of Ozone Treatment on Lipid Oxidation in Foods: A Critical Review by Çelebi, Yasemin, Koç, Gülşah Çalişkan, Süfer, Özge, Tekgül barut, Yeliz, Şahin Ercan, Songül, Yüksel, Ayşe Nur, Sezer, Salih, Ramniwas, Seema, Rastogi, Sarvesh, Chandra Khanashyam, Anandu, van Leeuwen, J. (Hans), Pandiselvam, Ravi

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The influence of non-thermal technologies on color pigments of food materials: An updated review by Pandiselvam, R., Mitharwal, Swati, Rani, Poonam, Shanker, M. Anjaly, Kumar, Amit, Aslam, Raouf, Barut, Yeliz Tekgül, Kothakota, Anjineyulu, Rustagi, Sarvesh, Bhati, Dolly, Siddiqui, Shahida Anusha, Siddiqui, Mohammed Wasim, Ramniwas, Seema, Aliyeva, Aynura, Mousavi Khaneghah, Amin

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Production and quality assessment of functional crackers based on fruit seed oils by Tekgül Barut, Yeliz, Çalışkan Koç, Gülşah, Akdoğan, Arda, Erdoğan, Selma Lubabe, Rayman Ergün, Ahsen, Altay, Kadriye, Rustagi, Sarvesh, Ramniwas, Seema, Pandiselvam, Ravi

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Evaluation of the impact of UV radiation on rheological and textural properties of food by Pandiselvam, Ravi, Barut Gök, Sıla, Yüksel, Ayşe Nur, Tekgül, Yeliz, Çalişkan Koç, Gülşah, Kothakota, Anjineyulu

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