An approach for valorising gas waste from bread production in bread shelf life extension
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, Vol. 252, Ocak 2026, s. 29, ISSN: 1438-2377
ÜNAL EVRİM,SAYGÜN AYŞE,KIRKIN GÖZÜKIRMIZI CELALE
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Antifungal Effect of Lactiplantibacillus plantarum Y48 Postbiotics Combined with Potassium Sorbate in Bread
Fermentation, Aralık 2025, ISSN: 2311-5637
KAYA YASEMİN,DERE SEVDA,BOZKURT FATİH,DEVECİOĞLU DİLARA,KARBANCIOĞLU GÜLER HATİCE FUNDA,ŞENGÜL MUSTAFA,DERTLİ ENES
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Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread
Food Chemistry, Vol. 264, Ocak 2018, ISSN: 0308-8146
SHUMOY HABTU, VAN BOCKSTAELE FİLİP, DEVECİOĞLU DİLARA, RAES KATLEEN
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Utilization of some gas phased compounds that are released during bread production in bread storage
V. International Agricultural, Biological & Life Science Conference (AGBIOL 2023), Edirne/TÜRKİYE, 18 Eylül 2023, s. 483
ÜNAL EVRİM,SAYGÜN AYŞE,KIRKIN GÖZÜKIRMIZI CELALE
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Antifungal Effect of Lactiplantibacillus plantarum Y48 Postbiotics Combined with Potassium Sorbate in Bread
Fermentation, Aralık 2025, ISSN: 2311-5637
KAYA YASEMİN,DERE SEVDA,BOZKURT FATİH,DEVECİOĞLU DİLARA,KARBANCIOĞLU GÜLER HATİCE FUNDA,ŞENGÜL MUSTAFA,DERTLİ ENES
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Impact of coffee silver skin on toast bread properties
Cereal technology, Eylül 2025, ISSN: 1869-2303
YUSUFOĞLU BÜŞRA,KEZER GİZEM,ESATBEYOGLU TUGBA,FRANKE KNUT,MUONEKE MELODY
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Improving the bioaccessibility of tomato pomace bioactives by excipient emulsion in bread and tomato sauce samples
LİSANSÜSTÜ EĞİTİM ENSTİTÜSÜ, İSTANBUL TEKNİK ÜNİVERSİTESİ, 2021
ELİFSU NEMLİ
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Assesment of black carrot, red beet, pomegranate and strawberry as starter culture source for sourdough bread
FEN BİLİMLERİ ENSTİTÜSÜ, İSTANBUL TEKNİK ÜNİVERSİTESİ, 2015
AYÇA AYFER PASLI
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The analysis of food additives and inorganic anions in bread by ion chormatographic method with conductivity detector
FEN BİLİMLERİ ENSTİTÜSÜ, İSTANBUL TEKNİK ÜNİVERSİTESİ, 2020
ZEYNEP MELİS ARKAN
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Post- baking drying Siirt tandir bread by microwave oven
FEN BİLİMLERİ ENSTİTÜSÜ, SİİRT ÜNİVERSİTESİ, 2018
HUDA JAMAL MHAMAD
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Improving the bioaccessibility of tomato pomace bioactives by excipient emulsion in bread and tomato sauce samples
LİSANSÜSTÜ EĞİTİM ENSTİTÜSÜ, İSTANBUL TEKNİK ÜNİVERSİTESİ, 2021
ELİFSU NEMLİ
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Effect of ancient wheat (Triticum turgidum ssp. dicoccum) on total flavonoid content and total antioxidant capacity of bread
II-INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE “PROBLEMS AND PROSPECTS OF INNOVATIVE MACHINERY AND TECHNOLOGIES IN THE AGRI-FOOD CHAIN”, 22 Nisan 2022
AYDAR ELİF FEYZA, DEMİRCAN EVREN, MERTDİNÇ ZEHRA, KAHRAMAN TÜLAY, GÜLTEKİN MİNE, ÖZÇELİK BERAAT
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Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread
FOOD CONTROL, Ocak 2020, ISSN: 0956-7135
İSPİRLİ HÜMEYRA,ÖZMEN DUYGU,YILMAZ MUSTAFA TAHSİN,SAĞDIÇ OSMAN,DERTLİ ENES
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Phenolic Profile of “Kavilca” Bread Prepared with an Ancient Anatolian Wheat from Türkiye
1st International Congress on Biotech Studies, 9 Kasım 2022
AYDAR ELİF FEYZA, DEMİRCAN EVREN, MERTDİNÇ ZEHRA, KAHRAMAN TÜLAY, ÖZÇELİK BERAAT
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Bee bread incorporated Chitosan films for food packaging: enhanced physical properties, antioxidant, and antibacterial activities
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, Vol. 19, No. 12, Aralık 2025, s. 15, ISSN: 2193-4126
İPEK BÜŞRA,KALAYCIOĞLU ZEYNEP,TORLAK EMRAH,AKIN EVİNGÜR GÜLŞEN,BERKER FATMA BEDİA
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A Quantitative Survey on Bread Loss and Relationship with Packaging in Turkiye
22nd World Congress of Food Science and Technology, Rimini/İTALYA, 8 Eylül 2024
AYDAR ELİF FEYZA,MERTDİNÇ ZEHRA,KAHRAMAN TÜLAY,ÖZÇELİK BERAAT
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Effect of hydrothermal treatments on the physicochemical properties and resistant starch content of buckwheat starch
ICC 15th International Cereal and Bread Congress 2016, İstanbul/TÜRKİYE, 18 Nisan 2016
ALTAN HANDE, TACER CABA ZEYNEP, ERDİL DİLARA
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Impact of UV-C Light Treatment on the Vitamin D Content and Quality of Bread
ACS OMEGA, Vol. 10, No. 31, Ocak 2025, s. 9, ISSN: 2470-1343
KÖMÜRLÜ EDANUR,GÜNEŞ GÜRBÜZ,ÖZYURT AYLİN MET
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Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis
European Food Research and Technology, Vol. 249, No. 5, Mart 2023, s. 1351-1361, ISSN: 1438-2377
KALAYCIOĞLU ZEYNEP, DEMİR KANBUR ESRA, KOLAYLI SEVGİ, BERKER FATMA BEDİA
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Effect of ancient wheat (Triticum turgidum ssp. dicoccum) on total flavonoid content and total antioxidant capacity of bread
II-INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE “PROBLEMS AND PROSPECTS OF INNOVATIVE MACHINERY AND TECHNOLOGIES IN THE AGRI-FOOD CHAIN”, 22 Nisan 2022
AYDAR ELİF FEYZA, DEMİRCAN EVREN, MERTDİNÇ ZEHRA, KAHRAMAN TÜLAY, GÜLTEKİN MİNE, ÖZÇELİK BERAAT
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