Glutensiz Şekerpare Üretiminde Farklı Un Çeşitleri, Protein Kaynakları ve Transglutaminaz Enziminin Etkileri by Ruşen Metin Yıldırım

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Fermentation of Light and Dark Bean Coffee Brews with SCOBY and Lactic Acid Bacteria by Rusen Metin Yildirim

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The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace by Asli Muslu Can, Rusen Metin Yildirim, Ayse Karadag

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Influence of seed concentration and storage time on the rheological, textural, and microscopic crystallization attributes of Apis mellifera honey by Duygu Ozmen, Hüseyin Demircan, Rusen Metin Yildirim, Muhammad Waseem, Hakan Basdogan, Omer Said Toker, Crossby Osei Tutu

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