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Page 1
The identification of antioxidant and ACE-I peptides in different turkish ripened cheeses.
J Food Sci Technol. 2022 Aug;59(8):3274-3282. doi: 10.1007/s13197-022-05414-3. Epub 2022 Apr 25.
J Food Sci Technol. 2022.
PMID: 35872711
Free PMC article.
The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion.
Ozgolet M, Yaman M, Zeki Durak M, Karasu S.
Ozgolet M, et al. Among authors: zeki durak m.
Food Chem. 2022 Mar 1;371:131141. doi: 10.1016/j.foodchem.2021.131141. Epub 2021 Sep 16.
Food Chem. 2022.
PMID: 34598119
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Biodiversity and techno-functional properties of lactic acid bacteria in fermented hull-less barley sourdough.
Çakır E, Arıcı M, Durak MZ.
Çakır E, et al. Among authors: durak mz.
J Biosci Bioeng. 2020 Nov;130(5):450-456. doi: 10.1016/j.jbiosc.2020.05.002. Epub 2020 Aug 8.
J Biosci Bioeng. 2020.
PMID: 32782196
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Antimicrobial Susceptibility Test for the Determination of Resistant and Susceptible S. aureus and Enterococcus spp. Using a Multi-Channel Surface Plasmon Resonance Device.
Ucak Ozkaya G, Durak MZ, Akyar I, Karatuna O.
Ucak Ozkaya G, et al. Among authors: durak mz.
Diagnostics (Basel). 2019 Nov 15;9(4):191. doi: 10.3390/diagnostics9040191.
Diagnostics (Basel). 2019.
PMID: 31731591
Free PMC article.
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