All Stories

  1. Recent developments of oleogel utilizations in bakery products

    Article • Critical Reviews in Food Science and Nutrition, August 2019, Taylor & Francis

    Dr İlkem Demirkesen mert

  2. Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

    Article • Journal of the American Oil Chemists Society, February 2019, Wiley

    Dr İlkem Demirkesen mert

  3. The applications of microfluidization in cereals and cereal-based products: An overview

    Article • Critical Reviews in Food Science and Nutrition, January 2019, Taylor & Francis

    Dr İlkem Demirkesen mert

  4. The false positive effect of residue of sulphur sources on dithiocarbamate analysis based on CS2 measurement

    Article • Food Additives & Contaminants Part A, January 2019, Taylor & Francis

    Dr İlkem Demirkesen mert

  5. Production and characterisation of gluten-free chestnut sourdough breads

    Article • Quality Assurance and Safety of Crops & Foods, June 2016, Wageningen Academic Publishers

    Dr İlkem Demirkesen mert

  6. Production of hazelnut skin fibres and utilisation in a model bakery product

    Article • Quality Assurance and Safety of Crops & Foods, April 2016, Wageningen Academic Publishers

    Dr İlkem Demirkesen mert