Nondestructive Metabolomic Fingerprinting: FTIR, NIR and Raman Spectroscopy in Food Screening by Nur Cebi, Hatice Bekiroglu, Azime Erarslan

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Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough by Hatice Bekiroglu, Gorkem Ozulku, Osman Sagdic

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Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activit... by Ayse Karadag, Fatih Bozkurt, Hatice Bekiroglu, Osman Sagdic

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Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality by Sefik Tekle, Gorkem Ozulku, Hatice Bekiroglu, Osman Sagdic

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Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality by Esra Sik, Hatice Bekiroglu, Necattin Cihat Icyer, Gorkem Ozulku

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Rapid Sensing: Hand-Held and Portable FTIR Applications for On-Site Food Quality Control from Farm to Fork by Nur Cebi, Hatice Bekiroglu, Azime Erarslan, Luis Rodriguez-Saona

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