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The stabilisation of low‐fat mayonnaise by whey protein isolate‐microbial exopolysaccharides (Weissella confusa W‐16 strain) complex

International journal of food science & technology, 2023-03, Vol.58 (3), p.1307-1316

2023

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The formulation and microstructural, rheological, and textural characterization of salep-xanthan gum-based liposomal gels

Polymer bulletin (Berlin, Germany), 2023-09, Vol.80 (9), p.9941-9962

2023

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A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour

Cereal chemistry, 2024-05, Vol.101 (3), p.630-640

2024

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Induction of triacylglycerol production in Chlamydomonas reinhardtii: Comparative analysis of different element regimes

Bioresource technology, 2014-03, Vol.155, p.379-387

2014

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Ultrasound‐assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry

Journal of food processing and preservation, 2021-12, Vol.45 (12), p.n/a

2021

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Analysis of apoplastic and symplastic antioxidant system in shallot leaves: Impacts of weak static electric and magnetic field

Journal of plant physiology, 2012-07, Vol.169 (11), p.1066-1073

2012

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The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

Foods, 2021-09, Vol.10 (10), p.2302

2021

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High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley

Journal of functional foods, 2024-01, Vol.112, p.105939, Article 105939

2024

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Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise

Foods, 2022-01, Vol.11 (3), p.363

2022

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Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing

Journal of food processing and preservation, 2021-08, Vol.45 (8), p.n/a

2021

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Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

ACS omega, 2024-03, Vol.9 (9), p.10243-10252

2024

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Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat

Foods, 2022-08, Vol.11 (16), p.2515

2022

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Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils

Ciência e tecnologia de alimentos, 2022-01, Vol.42

2022

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The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream

Foods, 2023-02, Vol.12 (3), p.650

2023

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Berberis crataegina DC. as a novel natural food colorant source: ultrasound-assisted extraction optimization using response surface methodology and thermal stability studies

Ciência e tecnologia de alimentos, 2022-01, Vol.42

2022

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School Counselors as Critical Consumers of Research: Guidelines for Evaluating Quantitative Research by Recognizing Quality Indicators

Professional school counseling, 2022-01, Vol.26 (1a)

2022

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Taking Action: Reflections on Forming and Facilitating a Peer-Led Social Justice Advocacy Group

The Professional Counselor (Greensboro, N.C.), 2023-12, Vol.13 (4), p.462-472

2023

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Utilization of Intermediate Wheatgrass ( Thinopyrum intermedium ) as an Innovative Ingredient in Bread Making

Foods, 2023-05, Vol.12 (11), p.2109

2023

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Computational screening of dipeptidyl peptidase IV inhibitors from micoroalgal metabolites by pharmacophore modeling and molecular docking

Phycological research, 2016-10, Vol.64 (4), p.291-299

2016

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The Teacher and Peer Intervention for Pre-Service Mathematics Teachers on the Validity of Mathematical Models

Pedagogical research, 2022-04, Vol.7 (2), p.em0120

2022

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Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats

Plants (Basel), 2023-06, Vol.12 (12), p.2301

2023

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Ocular Surface Disorders in Intensive Care Unit Patients

TheScientificWorld, 2013-01, Vol.2013 (2013), p.1-5

2013

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Evaluation of esophageal injuries secondary to ingestion of unlabeled corrosive substances: pediatric case series

Archivos argentinos de pediatría, 2017-04, Vol.115 (2), p.e85-e88

2017

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Examining students’ mathematical modeling competences in video-based modeling tasks

The Journal of educational research (Washington, D.C.), 2023-11, Vol.116 (6), p.336-348

2023

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Teaching mathematical modeling in the classroom: Analyzing the scaffolding methods of teachers

Teaching and teacher education, 2023-10, Vol.132, p.104253, Article 104253

Çakmak Gürel, Zeynep

2023

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The stabilisation of low‐fat mayonnaise by whey protein isolate‐microbial exopolysaccharides (Weissella confusa W‐16 strain) complex

The formulation and microstructural, rheological, and textural characterization of salep-xanthan gum-based liposomal gels

A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour

Induction of triacylglycerol production in Chlamydomonas reinhardtii: Comparative analysis of different element regimes

Ultrasound‐assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry

Analysis of apoplastic and symplastic antioxidant system in shallot leaves: Impacts of weak static electric and magnetic field

The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley

Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise

Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing

Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat

Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils

The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream

Berberis crataegina DC. as a novel natural food colorant source: ultrasound-assisted extraction optimization using response surface methodology and thermal stability studies

School Counselors as Critical Consumers of Research: Guidelines for Evaluating Quantitative Research by Recognizing Quality Indicators

Taking Action: Reflections on Forming and Facilitating a Peer-Led Social Justice Advocacy Group

Utilization of Intermediate Wheatgrass ( Thinopyrum intermedium ) as an Innovative Ingredient in Bread Making

Computational screening of dipeptidyl peptidase IV inhibitors from micoroalgal metabolites by pharmacophore modeling and molecular docking

The Teacher and Peer Intervention for Pre-Service Mathematics Teachers on the Validity of Mathematical Models

Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats

Ocular Surface Disorders in Intensive Care Unit Patients

Evaluation of esophageal injuries secondary to ingestion of unlabeled corrosive substances: pediatric case series

Examining students’ mathematical modeling competences in video-based modeling tasks

Teaching mathematical modeling in the classroom: Analyzing the scaffolding methods of teachers

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