Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts by Alican Akcicek, Salih Karasu, Fatih Bozkurt, Selma Kayacan

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The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxi... by Zeynep Hazal Tekin-Cakmak, Ilker Atik, Salih Karasu

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Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat by Aslı Aksoy, Salih Karasu, Alican Akcicek, Selma Kayacan

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Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability by Alican Akcicek, Fatih Bozkurt, Cansu Akgül, Salih Karasu

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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 by Taha Hijazi, Salih Karasu, Zeynep Hazal Tekin-Çakmak, Fatih Bozkurt

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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 by Ilker Atik, Zeynep Hazal Tekin Cakmak, Esra Avcı, Salih Karasu

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Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread by Hilal Demirkesen-Bicak, Muhammet Arici, Mustafa Yaman, Salih Karasu, Osman Sagdic

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Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk by Hatice Şanlidere Aloğlu, Yılmaz Özcan, Salih Karasu, Bayram Çetin, Osman Sağdiç

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Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation by Alican Akcicek, Muhammed Özgölet, Zeynep Hazal Tekin-Cakmak, Salih Karasu, Esra Duran, Osman Sagdic

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Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit by Alican Akcicek, Esra Avci, Zeynep Hazal Tekin-Cakmak, Muhammed Zahid Kasapoglu, Osman Sagdic, Salih Karasu

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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 by Esra Avci, Alican Akcicek, Zeynep Hazal Tekin Cakmak, Muhammed Zahid Kasapoglu, Osman Sagdic, Salih Karasu

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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... by Muhammed Zahid Kasapoglu, Osman Sagdic, Esra Avci, Zeynep Hazal Tekin-Cakmak, Salih Karasu, Rabia Sena Turker

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Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability by Esra Avci, Zeynep Hazal Tekin-Cakmak, Muhammed Ozgolet, Salih Karasu, Muhammed Zahid Kasapoglu, Mohamed Fawzy Ramadan, Osman Sagdic

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Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise by Abdulaziz S. Alkabaa, Alican Akcicek, Osman Taylan, Mohammed Balubaid, Mohammed Alamoudi, Waqar Ahmad Gulzar, Hisham Alidrisi, Enes Dertli, Salih Karasu

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Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats by Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Salih Karasu, Inna V. Pototskaya, Sergey S. Shepelev, Alexandr S. Chursin, Alexey I. Morgounov, Osman Sagdic, Hamit Koksel

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Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat by Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Elena I. Gordeeva, Salih Karasu, Inna Pototskaya, Alexandr S. Chursin, Violetta E. Pozherukova, Gorkem Ozulku, Alexey I. Morgounov, Osman Sagdic, Hamit Koksel

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