The Effect of Different Grape Varieties and Adding Different Ratios of Mustard Seeds on the Phenolic Compounds, Antioxidant Capacity, and Bioaccessibility Values of Hardaliye under... by Ayşe Semra Aksoy, Mustafa Yaman, Muhammet Arıcı

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Bazı Lahanagil (Cruciferae) ve Baklagil (Fabaceae) Türlerinin Tohum Filizlerindeki Kimyasal Özelliklerin Değişimi ve Beslenme Değeri by Levent Arın, Muhammet Arıcı, Serdar Polat, Ertan Ateş

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Bacterial Dynamics of Hardaliye, a Fermented Grape Beverage, Determined by Highthroughput Sequencing by Muhammet Arıcı, Esra Yıldırım Servi, Halime Pehlivanoğlu, Banu Metin

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Physicochemical, Functional and Microbiological Properties of Hardaliye Beverages Produced from Different Grapes and Collected from Different Households by Fatma Coşkun, Gülnaz Çelikyurt, Muhammet Arıcı, Mehmet Gulcu, Mustafa Mırık

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Some Technological and Functional Properties of Lactic Acid Bacteria Isolated from Hardaliye by Muhammet Arıcı, Fatma Coşkun, Gülnaz Çelikyurt, Mustafa Mirik, Mehmet Gülcü, Nazan Tokatlı

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Composition of Commercial Licorice Candies and Development of Sugar-Reduced Licorice-Type Extruded Soft Candy Using Resistant Dextrin by Funda Keskin Kuzey, Atefeh Karimidastjerd, Omer Said Toker, Muhammet Arici, Ibrahim Palabiyik, Murat Tasan, Nevzat Konar

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Optimizing the Extraction of Polyphenols from Different Edible Lichens Using Response Surface Methodology and the Determination of Their Mineral and Antibacterial Properties by Kubra Ozkan, Hatice Bekiroglu, Nur Cebi, Fatih Bozkurt, Sevda Dere, Hilmi Ozdemir, Muhammet Arici, Salih Karasu, Osman Sagdic

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