Functional and Technological Aspects of Sourdough Fermentation with Lactobacillus sanfranciscensis by Yazar, Gamze, Tavman, Şebnem

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Extraction and characterization of valuable compounds from chicken sternal cartilage: Type II collagen and chondroitin sulfate by Ata, Ozge, Bozdogan, Neslihan, Mataraci, Ceren Evrim, Kumcuoglu, Seher, Kaya Bayram, Sibel, Tavman, Sebnem

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Modeling and Optimization of Ultrasound Assisted Extraction Parameters using Response Surface Methodology for Water Soluble Polysaccharide Extraction from Hazelnut Skin by Yılmaz, Tuncay, Tavman, Sebnem

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Evaluation of the quality features of electrospray-coated pineapple slices with pomegranate and grape seed oil-enriched emulsions by Albayrak, Gozde Ela, Bozdogan, Neslihan, Tavman, Sebnem, Kumcuoglu, Seher

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Effect of mixing on LAOS properties of hard wheat flour dough by Yazar, Gamze, Duvarci, Ozlem Caglar, Tavman, Sebnem, Kokini, Jozef L.

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A comprehensive review of solar photovoltaic hybrid food drying systems by Barisik Marasli, Damla, Colak Gunes, Neslihan, Tavman, Sebnem

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Anti-browning and barrier properties of edible coatings prepared with electrospraying by Khan, Muhammad Kashif Iqbal, Cakmak, Hulya, Tavman, Şebnem, Schutyser, Maarten, Schroёn, Karin

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Modeling and Optimization of Ultrasound Assisted Extraction Parameters using Response Surface Methodology for Water Soluble Polysaccharide Extraction from Hazelnut Skin: MODELING A... by Yılmaz, Tuncay, Tavman, Sebnem

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Structural and molecular characterization of collagen‐type I extracted from lamb feet by Ata, Ozge, Bakar, Bahar, Turkoz, Burcu Kaplan, Kumcuoglu, Seher, Aydogdu, Yildirim, Gumustas, Baris, Doganay, Gizem Dinler, Basturk, Ezgi, Tavman, Sebnem

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Pear pomace powder added quinoa-based gluten-free cake formulations: effect on pasting properties, rheology, and product quality by BOZDOGAN, Neslihan, ORMANLI, Ebru, KUMCUOGLU, Seher, TAVMAN, Sebnem

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Development and characterization of films based on okra polysaccharides and whey protein isolate by Ormanli, Ebru, Bayraktar, Oguz, Şahar, Umut, Tavman, Sebnem, Kumcuoglu, Seher

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Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability by Hulya Cakmak, Seher Kumcuoglu, Sebnem Tavman

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Effects of Water Soluble Materials on Water-in-oil Primary Food Emulsion Stability by Cakmak, Hulya, Kumcuoglu, Seher, Tavman, Sebnem

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EFFECTS OF TEMPERATURE AND MUSCLE COMPOSITION ON THE THERMAL CONDUCTIVITY OF FROZEN MEATS by KUMCUOGLU, SEHER, TURGUT, ALPASLAN, TAVMAN, SEBNEM

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Thermal conductivity measurements of a traditional fermented dough in the frozen state by Kumcuoglu, Seher, Tavman, Sebnem, Nesvadba, Paul, Tavman, Ismail Hakki

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Dispersed Phase and Emulsification Conditions on the Stability of Water-in-Oil Emulsion by Cakmak, Hulya, Gurpuz, Gozde Ela, Bozdogan, Neslihan, Kumcuoglu, Seher, Tavman, Sebnem

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THERMAL DIFFUSIVITY DETERMINATION OF PIZZA AND PUFF PASTRY DOUGHS AT FREEZING TEMPERATURES by KUMCUOGLU, SEHER, TAVMAN, SEBNEM

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Assessment of modulated hot wire method for thermophysical characterization of fluid and solid matrices charged with (nano)particle inclusions by Chirtoc, M, Henry, J F, Turgut, A, Tavman, I, Hadjov, K, Schuchmann, H P, Sauter, C, Antoniow, J S, Fudym, O, Tavman, S

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Electrospray coating of minimally processed strawberries and evaluation of the shelf‐life quality properties by Cakmak, Hulya, Kumcuoglu, Seher, Tavman, Sebnem

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Mung bean flour‐added extruded snack production: Evaluation of the pasting properties of flour blends and the physicochemical, morphological, and functional properties of the produ... by Bozdogan, Neslihan, Yaprak, Aylin, Tavman, Sebnem, Kumcuoglu, Seher

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