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Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat.
Foods. 2022 Aug 20;11(16):2515. doi: 10.3390/foods11162515.
Foods. 2022.
PMID: 36010514
Free PMC article.
Biodiversity and technological properties of yeasts from Turkish sourdough.
Arici M, Ozulku G, Yildirim RM, Sagdic O, Durak MZ.
Arici M, et al. Among authors: ozulku g.
Food Sci Biotechnol. 2017 Dec 12;27(2):499-508. doi: 10.1007/s10068-017-0282-0. eCollection 2018 Apr.
Food Sci Biotechnol. 2017.
PMID: 30263774
Free PMC article.
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Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough.
Bekiroglu H, Ozulku G, Sagdic O.
Bekiroglu H, et al. Among authors: ozulku g.
Foods. 2023 Oct 20;12(20):3845. doi: 10.3390/foods12203845.
Foods. 2023.
PMID: 37893738
Free PMC article.
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The effect of invertase concentration on quality parameters of fondant.
Ozcan O, Yildirim RM, Toker OS, Akbas N, Ozulku G, Yaman M.
Ozcan O, et al. Among authors: ozulku g.
J Food Sci Technol. 2019 Sep;56(9):4242-4250. doi: 10.1007/s13197-019-03894-4. Epub 2019 Jun 29.
J Food Sci Technol. 2019.
PMID: 31477995
Free PMC article.
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Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage.
Ozulku G.
Ozulku G.
Foods. 2024 Apr 30;13(9):1388. doi: 10.3390/foods13091388.
Foods. 2024.
PMID: 38731759
Free PMC article.
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Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality.
Tekle S, Ozulku G, Bekiroglu H, Sagdic O.
Tekle S, et al. Among authors: ozulku g.
Foods. 2023 Dec 30;13(1):139. doi: 10.3390/foods13010139.
Foods. 2023.
PMID: 38201167
Free PMC article.
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