Süt Kaynaklı Olmayan Probiyotik Gıdalar by Ali Soyuçok, Gülden Başyiğit Kılıç

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Application of Plasma Technology in Food Processing by Aslı Albayrak, Gülden Başyiğit Kılıç

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Probiyotiklerin Biyogüvenilirlik Özellikleri “Probiyotikler” by Ebru Demir, Gülden Başyiğit Kılıç, Demircan Özbalcı

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Use of Encapsulation Technology in Meat Industry by Ali SOYUÇOK, Birol KILIÇ, Gülden BAŞYİĞİT KILIÇ

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Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Effect on Inhibiting Lipid Oxidation and Physicochemical Properties of Cooked Ground Beef During Refrigerated... by Ali Soyuçok, Birol Kılıç, Gülden Başyiğit Kılıç

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The Importance of Gamma Aminobutyric Acid Produced by Lactic Acid Bacteria by Seda Yalçınkaya, Gülden Başyiğit Kılıç, Aynur Gül Karahan Çakmakçı

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Production of Probiotic Yogurt Enriched with Aloe Vera Gel Drink by Cansu SÖKÜT, Gülden BAŞYİĞİT KILIÇ, Sultan BARIN, Aslı ALBAYRAK

Organic Food Consumption Preferences and Perceptions of Food Engineering Students by Ebru AKGÜL, Sultan BARIN, Gülden BAŞYİĞİT KILIÇ, Damla BİLECEN ŞEN

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Effect of Lactobacillus plantarum AK4-11 and Different Grape Varieties on the Properties of Hardaliye by Gülden Başyiğit Kılıç, Kadir Ağdaş, Mehmet Lütfü Çakmakçı, Aynur Gül Karahan

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Isolation and Characterization of Lactic Acid Bacteria from Butter Samples and Determination of their Some Technological Properties by Gülden BAŞYİĞİT KILIÇ, Hacer KAÇAR, Samet ÖZKAN, Seher BALLI, Enes SÖNMEZ, Ozan ERFİLİBELİ

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