İBRAHİM TUĞKAN ŞEKER

2019 32020 142021 312022 82025 22026 2

1. Quality and chemical safety of wheat bread enriched with untreated, milled, and Lactiplantibacillus plantarum fermented red lentils (Lens culinaris L.) TR Vytaute Starkute ve diğ. · Food Chemistry: X · 2026
2. Effect of roasting and sonication-assisted extraction conditions on phenolic compounds, physical properties and other constituents of EU PDO Malatya apricot (Prunus armeniaca L.) kernel skins TR Uğur Baran ve diğ. · Applied Food Research · 2026
3. Impact of Viburnum opulus L. Fruit Extracts on the Physicochemical, Sensory, and Bioactive Properties of Wheat Waffles TR Begümhan Ömeroğlu Gülada ve diğ. · Molecules · 2025
4. 10.3390/app152312679 2025
5. Apricot (Prunus armeniaca L.) Kernel: A Valuable by-Product TR Mustafa Kiralan ve diğ. · Mediterranean Fruits Bio-wastes · 2022
6. Physicochemical properties and storage stability of Turkish coffee fortified with apricot kernel powder TR Zehra Gunel ve diğ. · Journal of Food Processing and Preservation · 2022
7. Yeast biodiversity in chickpea sourdoughs and comparison of the microbiological and chemical characteristics of the spontaneous chickpea fermentations TR Cennet Pelin Boyaci Gunduz ve diğ. · Journal of Food Processing and Preservation · 2022
8. 10.1016/bs.afnr.2021.12.002 2022
9. 10.1111/ijfs.15585 2022
10. 10.3390/foods11060777 2022
11. 10.1111/jfpp.16515 2022
12. 10.1007/978-3-030-84436-3_1 2022
13. A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions TR Mehmet Mustafa Ekin ve diğ. · Food Bioscience · 2021
14. Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits TR Ilkay Gok · Food Reviews International · 2021
15. G20 summit menus as a means of gastrodiplomacy: Messages to the world via menus TR Mahmut Demir ve diğ. · International Journal of Gastronomy and Food Science · 2021
16. The effect of fruit seed flours on Farinograph characteristics of composite dough and shelf life of cake products TR Halide Ezgi Tuna Aĝirbaş ve diğ. · Journal of Food Measurement and Characterization · 2021
17. Innovations in functional foods development TR Burcu Guldiken ve diğ. · Food Technology Disruptions · 2021
18. Muğla İli Arıcılık Potansiyelinin Apiturizm Açısından Değerlendirilmesi TR Figen ÇUKUR ve diğ. · Tarım Ekonomisi Dergisi · 2021
19. Tavuk eti marinasyonunda ardıç (Juniperus communis L.) ekstraktı kullanımının etkilerinin araştırılması TR Hülya Serpil Kavuşan ve diğ. · Harran Tarım ve Gıda Bilimleri Dergisi · 2021
20. 10.3390/app11156807 2021
21. 10.1111/ijfs.15001 2021
22. 10.1002/fsn3.2688 2021
23. 10.1111/1541-4337.12875 2021
24. 10.1016/j.lwt.2021.111038 2021
25. 10.1002/cche.10437 2021
26. 10.1007/978-981-16-3791-9_11 2021
27. 10.1016/j.ifset.2021.102755 2021
28. 10.1016/b978-0-12-820563-1.00012-3 2021
29. 10.3390/foods10010075 2021
30. 10.1016/bs.afnr.2021.02.009 2021

En yeni 30 yayın gösteriliyor.