Prof. Dr. MEHMET SERTAÇ ÖZER

Yayın Ağı

Makaleler 32

1. Hidrokolloidlerin Ev Tipi Makinelerle Üretilen Glutensiz Ekmeğin Fiziksel, Tekstürel ve Duyusal Özellikleri Üzerine Etkisi

ONCEL B., konur h., özer m. s.

Karadeniz Fen Bilimleri Dergisi , cilt.15, sa.1, ss.24-40, 2025 (Hakemli Dergi)

2. Production of Functional White Bread Enriched with Various Dietary Fibers with High Consumer Acceptance

Yılmaz I., ÖZER M. S., Dizlek H.

Plant Foods for Human Nutrition , cilt.80, sa.1, 2025 (SCI-Expanded)

3. Comparison of methods used to determine protease activities of insect (Eurygaster integriceps) damaged wheat and flourDetermination of the most suitable protease activity assay method in insect-damaged wheat

Özer M. S., Dizlek H.

JOURNAL OF CEREAL SCIENCE , cilt.121, sa.104089, ss.22-28, 2025 (SCI-Expanded)

4. Elucidation of technological, functional, sensory properties and aroma profiles of gluten-free breads enriched with lentil flour

Öncel B., ÖZER M. S.

Journal of Food Measurement and Characterization , 2025 (SCI-Expanded)

5. Investigating the Efficacy of Different Berry Powders in Alleviating Texture and Nutritional Limitations in Gluten-Free Cakes

Öncel B., Turgay Ü., ÖZER M. S.

Journal of Food Quality , cilt.2025, sa.1, 2025 (SCI-Expanded)

6. Assessment of physicochemical properties and staling characteristics of eggless gluten-free cakes with aquafaba

Yazici G. N., TAŞPINAR T., BİNOKAY H., AĞÇAM E., AĞIRMAN B., ÖZER M. S.

Journal of Food Measurement and Characterization , 2025 (SCI-Expanded)

7. A study to clarify whether sunn pest (Eurygaster integriceps) increases amylase activity in wheat

Dizlek H., ÖZER M. S.

Heliyon , cilt.10, sa.10, 2024 (SCI-Expanded)

8. THE EFFECT OF USE OF HYDROCOLLOIDS IN DIFFERENT TYPES AND RATIOS ON THE QUALITY OF GLUTEN-FREE BREADS

Oncel B., ÖZER M. S.

Carpathian Journal of Food Science and Technology , cilt.16, sa.1, ss.178-189, 2024 (ESCI)

9. Interactive Effect of Irrigation and Sowing Methods on Yield, Quality, and Water Productivity of Quinoa under Ridge Sowing Technique

SEZEN S. M., Yildiz M., ÖZER M. S., Jacobsen S., Gunacti H., BEREKET BARUT Z., et al.

Journal of Soil Science and Plant Nutrition , 2024 (SCI-Expanded)

10. Investigating the potential of using aquafaba in eggless gluten-free cake production by multicriteria decision-making approach

Yazıcı G. N., Taşpınar T., Binokay H., Dağsuyu C., Kokangül A., Özer M. S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.1, sa.1, ss.1, 2023 (SCI-Expanded)

11. An Overview of Plant-based Milk Alternatives

Yazıcı G. N., Taşpınar T., Güven M., Özer M. S.

Turkish Journal of Agriculture - Food Science and Technology , cilt.11, sa.3, ss.587-602, 2023 (Hakemli Dergi)

12. Comparison of transglutaminase and l-ascorbic acid additives in improving the quality of bread made from sunn pest (Eurygaster integriceps) damaged wheat

Dizlek H., Özer M. S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.58, sa.3, ss.1275-1283, 2023 (SCI-Expanded)

13. Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids

Alsaiqali A., DİZLEK H., ÖZER M. S.

Research square , 2022 (Hakemli Dergi)

14. Improvement bread characteristics of high-level sunn pest (Eurygaster integriceps) damaged wheat by modification in kneading and fermentation conditions

Özer M. S.

Journal Of Cereal Science , cilt.102, ss.1-8, 2021 (SCI-Expanded)

15. A review of egg replacement in cake production: Effects on batter and cake properties

Yazıcı G. N., Özer M. S.

Trends In Food Science & Technology , sa.111, ss.346-359, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma

16. The effects of various ratios of sunflower oil and surfactant on household type cake quality

Dizlek H., ÖZER M. S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.12, sa.1, ss.173-181, 2018 (SCI-Expanded)

17. Improvement bread characteristics of high level sunn pest (Eurygaster integriceps) damaged wheat by using transglutaminase and some additives

Dizlek H., ÖZER M. S.

JOURNAL OF CEREAL SCIENCE , cilt.77, ss.90-96, 2017 (SCI-Expanded)

18. Effects of sunn pest (Eurygaster integriceps) damage ratios on rheological characteristics of wheat flour

Dizlek H., ÖZER M. S.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.9, sa.1, ss.47-54, 2017 (SCI-Expanded)

19. Improvement of physical, physicochemical, and rheological characteristics of sunn pest (Eurygaster integriceps) damaged wheat by blending

Dizlek H., ÖZER M. S.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.9, sa.1, ss.31-39, 2017 (SCI-Expanded)

20. The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread

Dizlek H., ÖZER M. S.

CEREAL RESEARCH COMMUNICATIONS , cilt.44, sa.2, ss.298-308, 2016 (SCI-Expanded)

21. The improvement of bread characteristics of sunn pest (Eurygaster integriceps) damaged bread wheat by blending application and using additives

Dizlek H., ÖZER M. S.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.8, sa.3, ss.427-437, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma

22. Effects of sunn pest (Eurygaster integriceps) damage ratio on physical, chemical, and technological characteristics of wheat

Dizlek H., ÖZER M. S.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.8, sa.1, ss.145-156, 2016 (SCI-Expanded)

23. Physical and chemical characterization of different varieties of hazelnut grown in Sakarya, Turkey

KOLA O., CETIN A. E., ÖZER M. S., AKKAYA M. R.

RIVISTA ITALIANA DELLE SOSTANZE GRASSE , cilt.92, sa.4, ss.227-234, 2015 (SCI-Expanded)

24. Fatty acid profile determination of cold pressed oil of some nut fruits

KOLA O., Duran H., Ozer M. S., FENERCİOĞLU H.

RIVISTA ITALIANA DELLE SOSTANZE GRASSE , cilt.92, sa.2, ss.107-111, 2015 (SCI-Expanded)

25. Variation for nutritional and cooking properties among Turkish field pea landraces

Ozer S., Tümer E., BALOCH F. S., KARAKOY T., TOKLU F., ÖZKAN H.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT , cilt.10, sa.2, ss.324-329, 2012 (SCI-Expanded) Sürdürülebilir Kalkınma

26. Acrylamide content of some Turkish traditional desserts

ÖZER M. S., Kola O., ALTAN A., Duran H., ZORLUGENC B.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT , cilt.10, sa.1, ss.74-77, 2012 (SCI-Expanded)

27. Physical, chemical and physicochemical properties of some lentil varieties grown in Turkey

ÖZER M. S., KAYA F.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT , cilt.8, ss.610-613, 2010 (SCI-Expanded)

28. Effects of buckwheat flour combining phospholipase or DATEM on dough properties

ÖZER M. S., Kola O., Duran H.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT , cilt.8, sa.2, ss.13-16, 2010 (SCI-Expanded) Sürdürülebilir Kalkınma

29. CHEMICAL AND SENSORY PROPERTIES OF VERJUICE, A TRADITIONAL TURKISH NON-FERMENTED BEVERAGE FROM KABARCIK AND YEDIVEREN GRAPES

Hayoglu I., Kola O., Kaya C., Ozer S., Turkoglu H.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.33, ss.252-263, 2009 (SCI-Expanded)

30. IMPROVEMENT OF THE WHEAT AND CORN BRAN BREAD QUALITY BY USING GLUCOSE OXIDASE AND HEXOSE OXIDASE

GÜL H., ÖZER M. S., DIZLEK H.

JOURNAL OF FOOD QUALITY , cilt.32, sa.2, ss.209-223, 2009 (SCI-Expanded)

31. Some characteristics and fatty acids composition of wild apricot (Prunus pseudoarmeniaca L.) kernel oil

Kaya C., Kola O., Ozer M. S., Altan A.

ASIAN JOURNAL OF CHEMISTRY , cilt.20, sa.4, ss.2597-2602, 2008 (SCI-Expanded)

32. Genetic relationships among South-East Turkey wild barley populations and sampling strategies of Hordeum spontaneum

OZKAN H., KAFKAS S., Ozer M. S., BRANDOLINI A.

THEORETICAL AND APPLIED GENETICS , cilt.112, sa.1, ss.12-20, 2005 (SCI-Expanded)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 50

1. Evaluating the potential of using plant-based milk alternatives in cake production: A review

YAZICI G. N., TAŞPINAR T., ÖZER M. S.

The 5th International Electronic Conference on Foods: The Future of Technology, Sustainability, and Nutrition in the Food Domain, 28 - 30 Ekim 2024, (Tam Metin Bildiri)

2. The Potential Use of Synbiotic Combinations in Bread—A Review

Yazıcı G. N., Özoğlu Ö., Taşpınar T., Yılmaz I., Özer M. S.

The 4th International Electronic Conference on Foods Focus on Sustainable Food Systems: Current Trends and Advances, 15 - 30 Ekim 2023, cilt.26, sa.1, ss.1, (Tam Metin Bildiri)

3. Application of Inulin in Pasta: The Influence on Technological, Nutritional Properties, and Human Health—A Review

Yazıcı G. N., Taşpınar T., Yılmaz I., Özer M. S.

The 4th International Electronic Conference on Foods Focus on Sustainable Food Systems: Current Trends and Advances, 15 - 30 Ekim 2023, ss.1, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

4. Laktoz İntoleransına Sahip Tüketicilere Yönelik Laktozsuz Gıda Üretim Yöntemleri ve Güncel Yaklaşımlar

Yazıcı G. N., Taşpınar T., Özer M. S., Güven M.

Türkiye 14.Gıda Kongresi, 19 - 21 Ekim 2022, ss.200-207, (Tam Metin Bildiri)

5. Aquafaba: A Multifunctional Ingredient in Food Production

YAZICI G. N., TAŞPINAR T., ÖZER M. S.

The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing session Food Formulations - Novel Ingredients and Food Additives, 09 Eylül 2022, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

6. POTENTIAL USE OF THE LEGUME FLOURS IN GLUTEN-FREE FOODS

Öncel B., Özer M. S.

GANUD - 3 INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS, İstanbul, Türkiye, 6 - 08 Mayıs 2022, ss.29-35, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

7. Legume Proteins: An Alternative Source in Cake Production

YAZICI G. N., ÖZER M. S.

14th Scientific conference of the Bulgarian Focal Point of EFSA, Bulgaristan, 27 Ekim 2021, ss.44-49, (Tam Metin Bildiri)

8. Using Edible Insects in Production of Cookies, Biscuits, and Crackers

YAZICI G. N., ÖZER M. S.

The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World", 15 Ekim 2021, (Tam Metin Bildiri)

9. Using 3D Printing Technology in Cookie Production

YAZICI G. N., ÖZER M. S.

The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World", 15 Ekim 2021, (Özet Bildiri)

10. Emülgatörlerin Yumurta İkame Yardımcısı Olarak Kek Üretiminde Kullanımı

YAZICI G. N., ÖZER M. S.

Türkiye 13. Gıda Kongresi, 21 Ekim 2020, (Özet Bildiri)

11. Aquafaba: A New Source of Egg Replacer in Cake Production

YAZICI G. N., ÖZER M. S.

World Conference on Sustainable Life Sciences (WOCOLS) 2020 E-Conference, Türkiye, 08 Aralık 2020, ss.8, (Özet Bildiri)

12. Fenilketonüri Hastalığı ve Fırıncılık Ürünleri Üretimindeki Yaklaşım

YAZICI G. N., ÖZER M. S.

Türkiye 13. Gıda Kongresi, 21 Ekim 2020, (Özet Bildiri)

13. Using Edible Insects for Bread Fortification

YAZICI G. N., ÖZER M. S.

World Conference on Sustainable Life Sciences (WOCOLS) 2020 E-Conference, Türkiye, 08 Aralık 2020, ss.7, (Özet Bildiri)

14. Effects of Pseudocereals on Textural Properties of Gluten-Free Biscuits

Tekin G., YAZICI G. N., Uçar B., ÖZER M. S.

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, cilt.144, (Özet Bildiri)

15. Textural Properties of Rice Flour Based Gluten Free Cakes

YAZICI G. N., Uçar B., ÖZER M. S.

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, (Özet Bildiri)

16. Textural Properties of Household Type Gluten-Free Breads

Konur H., YAZICI G. N., Uçar B., ÖZER M. S.

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.142, (Özet Bildiri)

17. Textural Propertıes Of Rıce Flour Based Gluten Free Cakes

BORAN G. N., Uçar B., ÖZER M. S.

Food Rheology and Texture, Adana, Türkiye, 19 - 21 Ekim 2018, ss.1, (Tam Metin Bildiri)

18. Textural Propertıes Of Household Type Gluten Free Breads

Konur H., BORAN G. N., Uçar B., ÖZER M. S.

Food Rheology and Texture, İstanbul, Türkiye, 19 - 21 Ekim 2018, ss.1, (Tam Metin Bildiri)

19. Effects Of Pseudocereals On Textural Properties of Gluten Free Bıscuits

Tekin G., BORAN G. N., Uçar B., ÖZER M. S.

Food Rheology and Texture, İstanbul, Türkiye, 19 - 21 Ekim 2018, ss.1, (Tam Metin Bildiri)

20. Behavior and Perceptions of Consumers on Bagel Consumption and Consumption Areas: Adana-Ankara Province Example

Akdemir Ş., Özçiçek Dölekoğlu C., Kuvvetli Y., Özçelik A., Veziroğlu P., Özer M. S., et al.

International Congress of Science,Education and Technology Research, Odessa, Ukrayna, 10 - 12 Ağustos 2018, sa.1, (Özet Bildiri)

21. BEHAVIOR AND PERCEPTIONS OF CONSUMERS ON BAGEL CONSUMPTION AREAS: ADANA- ANKARA PROVINCE EXAMPLE

VEZİROĞLU P., ÖZTORNACI B., AKDEMİR Ş., Özçiçek Dölekoğlu C., KUVVETLİ Y., özçelik a., et al.

INTERNATIONAL CONGRESS OF SCIENCE, EDUCATION AND TECHNOLOGY RESEARCH, Odessa, Ukrayna, 10 - 12 Ağustos 2018, ss.1, (Özet Bildiri)

22. Phenolic Acid Composition and Antioxidant Activity of Seven Wheat Varieties Grown at Four Locations in Turkey.

ÖZER M. S.

Raw Materials to Processed Foods, Antalya, Türkiye, 11 - 13 Nisan 2018, cilt.1, sa.1, ss.204, (Tam Metin Bildiri)

23. Textural Quality of Gluten-Free Breads formulated with Some Pseudo-Cereals

UÇAR B., Alsaiqali A., ÖZER M. S.

International Conference on Raw Materials to processed Foods, Antalya, Türkiye, 11 - 13 Nisan 2018, cilt.1, sa.1, ss.75, (Tam Metin Bildiri)

24. Effects of Rye Sourdough Fermentation on Phenolic Components

Atasever Savas O., AĞIRMAN B., ÖZER M. S., ERTEN H.

International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, ss.201, (Özet Bildiri)

25. Effects of Rye Sourdough Fermentation on Phenolic Components

AĞIRMAN B., Atasever Savaş Ö., ÖZER M. S., ERTEN H.

Raw Materials to Processed Foods, Antalya, Türkiye, 11 - 13 Nisan 2018, cilt.1, sa.1, ss.201, (Tam Metin Bildiri)

26. Tüketicilerin Simit Tüketimi ve Tüketim Yerlerine İlişkin Davranış ve Algıları: Adana ili Örneği

AKDEMİR Ş., Özçiçek Dölekoğlu C., özçelik a., VEZİROĞLU P., ÖZER M. S., bostancı ö. f., et al.

International Conference on Agriculture, Forest, Food Sciences and Technologies, İzmir, Türkiye, 2 - 05 Nisan 2018, ss.414, (Özet Bildiri)

27. Applications of Response Surface Methodology to OptimizeProduct Development in Extrusion Cooking in Cereal Technology

UÇAR B., DIBLAN S., ÖZER M. S.

II INTERNATIONAL CONFERENCE ON ENGINEERING TECHNOLOGY AND INNOVATION, 7 - 11 Mart 2018, (Özet Bildiri)

28. Ekşi Hamur Fermantasyonu ve Ekmek Nitelikleri Üzerindeki Fonksiyonları

Konur H., BORAN G. N., ÖZER M. S.

10. Gıda Mühendisliği Kongresi, Antalya, Türkiye, 9 - 11 Kasım 2017, ss.1, (Tam Metin Bildiri)

29. Hamburger Ekmeği Üretiminde Farklı Düzeylerde Yağ İkame Maddeleri Kullanımının Bazı Ekmek Nitelikleri Üzerindeki Etkileri.

BORAN G. N., KARATAŞ N., ÖZER M. S.

International Mediterranean Science and Engineering Congress, Adana, Türkiye, 25 - 27 Ekim 2017, cilt.1, sa.1, ss.1527-1532, (Tam Metin Bildiri)

30. Comparison of Transglutaminase and L-Ascorbic Acid Additives in Improving Quality of Bread Made from Sunn Pest (Eurygaster Integriceps) Damaged Wheat

DİZLEK H., ÖZER M. S.

2nd International Energy and Engineering Conference 2017 (UEMK 2017), Gaziantep, Türkiye, 12 - 13 Ekim 2017, ss.1232, (Özet Bildiri)

31. Effect of Using Different Ratios Resistant Starch on Some Bread Quality Parameters

BORAN G. N., UÇAR B., KARATAŞ N., ÖZER M. S.

Forth North and East European Congrees on Food, Kaunas, Litvanya, 11 - 13 Eylül 2017, cilt.1, sa.1, ss.77, (Tam Metin Bildiri)

32. Recent Developments on The Gluten-Free Bread Production for Celiac Patients

UÇAR B., Alsaiqali A., ÖZER M. S.

International Conference on Agriculture, Forest, Food Sciences and Technologies, Adana, Türkiye, 15 - 17 Mayıs 2017, cilt.1, sa.1, ss.679, (Özet Bildiri)

33. Spectrophotometric Determination of Rebaudioside A in Aqueous Solutions

İPEK S. L., ÇETİN A. E., KURT CENGIZ N., KELEBEK H., KOLA O., ÖZER M. S.

1st International Congress on Medicinal and Aromatic Plants, 10 - 12 Mayıs 2017, (Özet Bildiri)

34. Kola O Çetin A E Kelebek H Özer M S Akkaya R Karabıyık M 2015 Traditional Confectioneries and Production Techniques from Ottoman Today 1 449 2015

KOLA O., ÇETİN A. E., KELEBEK H., ÖZER M. S., Mehmet K.

3rd International Symposium on Traditional Foods from Adriatic to Caucasus, 15 - 17 Ekim 2015, cilt.1, ss.449

35. Determination of Changes in the Fatty Acids of Durum Wheat Due to Spike Germination

ÖZER M. S., AKKAYA M. R., Ay H., Yücel H., KOLA O.

15 th International Cereal and Bread Congress, 18 - 21 Nisan 2016, (Özet Bildiri)

36. The Influence of Moisture Water Activity Storage Relative Humidity on Quality ofCereal

DIBLAN S., UÇAR B., KAYA S., ÖZER M. S., KOLA O.

15 th International Bread and Cereal Congress, 18 - 21 Nisan 2016, (Özet Bildiri)

37. Improvement Bread Characteristics of High Level Sunn Pest Eurygaster integriceps Damaged Wheat by Using Transglutaminase and Some Additives

DİZLEK H., ÖZER M. S.

15 th International Cereal and Bread Congress, 18 - 21 Nisan 2016, (Özet Bildiri)

38. Effects of Emulsifiers and Lipolytic Enzymes on Pan Bread Properties

ÖZER M. S., POLAT S.

15 th International Cereal and Bread Congress, 18 - 21 Nisan 2016, (Özet Bildiri)

39. Halka Tatlı

ÖZER M. S., KOLA O., KELEBEK H., ÇETİN A. E., Murat Reis A.

3rd International Symposium on Traditional Foods from Adriatic to Caucasus, 14 - 16 Ekim 2015, cilt.1, ss.450

40. Nar Ekşisinde Biyoaktif Bileşenlerin LC DAD ESI MS MS ile karakterizasyonu ve Genel Bileşiminin Saptanması

KELEBEK H., KOLA O., ÖZER M. S., KADİROĞLU P., SELLİ S.

Tarım ve Gıda Kongresi Nevşehir, Türkiye, 13 - 17 Ekim 2015, cilt.1

41. Kuru İncirlerde Fenolik Bileşenlerin LC DAD ESI MS MS ile Karakterizasyonu Organizk Asit ve Şeker İçeriklerinin Saptanması

KELEBEK H., KOLA O., ÖZER M. S., ÇETİN A. E., KADİROĞLU P., SELLİ S.

Kururtulmuş ve Yarı Kurutulmuş Gıdalar, Türkiye, 14 - 16 Mayıs 2015, cilt.1, (Tam Metin Bildiri)

42. Domates salçasının endüstriyel üretiminde işlem basamaklarının aroma aroma aktif ve biyoaktif bileşenler üzerine etkileri

KELEBEK H., KOLA O., ÖZER M. S., KADİROĞLU P., SELLİ S.

Pamukkale Gıda Sempozyumu 3, Türkiye, 14 - 16 Mayıs 2015, cilt.1, (Tam Metin Bildiri)

43. Cherry Domatesinin Ozmotik Yolla Kurutulması ve Ürün özellikleri

KOLA O., ÖZER M. S., KELEBEK H., ÇETİN A. E., KADİROĞLU P.

Kurutulmuş ve Yarı Kurutulmuş Gıdalar Gıdalar, Türkiye, 14 - 16 Mayıs 2015, cilt.1

44. Nar Ekşisinde Biyoaktif Bileşiklerin LC-DAD-ESI-MS/MS ile Karakterizasyonu ve Genel Bileşiminin Saptanması

SELLİ S., Kelebek H., ÖZER M. S., KOLA O., Kadiroğlu P., Abbasoğlu M.

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Türkiye, 28 - 30 Nisan 2015, ss.14, (Özet Bildiri)

45. Phenolic Composition and Antioxidant Properties Of Shalgam: Traditional Beverage From Southern Turkey's Cities

KELEBEK H., ÇETİN A. E., ÖZER M. S., KOLA O., Uçar B., BOYACI GÜNDÜZ C. P., et al.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Makedonya, 24 - 26 Ekim 2013, ss.551, (Tam Metin Bildiri)

46. Yufka: A Traditional Bread Type in Turkey

BOYACI GÜNDÜZ C. P., ÖZER M. S., KOLA O., KELEBEK H., ÇETİN A. E., Uçar B., et al.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Makedonya, 24 - 26 Ekim 2013, ss.266, (Tam Metin Bildiri)

47. Boza: One of the Oldest Turkish Beverages

KOLA O., ÇETİN A. E., ÖZER M. S., BOYACI GÜNDÜZ C. P., Uçar B., Oruç M., et al.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Makedonya, 24 - 26 Ekim 2013, ss.275, (Tam Metin Bildiri)