Biological Activities of Olive Oil Wastes and Their Potential for Use in Foods by Aycan Ede, Sedef Nehir El

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A Review on Food Production with 3 Dimensional (3D) Printing Technology by Celalettin Değerli, Sedef Nehir El

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Geleceğin Protein Kaynağı: Yenilebilir Böcekler by Ayşen Baş Aksoy, Sedef Nehir El

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Functional Salad Dressing as an Excipient Food by Sibel Karakaya, Sedef Nehir El, Şebnem Şimşek

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Eating Habits and Lifestyle Changes Among Turkish Population During Covid-19 Pandemic Period by Sibel Karakaya, Merve Eda Eker, Sedef Nehir El, Beste Özsezen

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Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research network by Daniela Freitas, Shannon Gwala, Gwénaële Henry, Athina Lazaridou, Christine Boesch, Dorine Duijsens, Faye Wheller, Ivan M. Lopez-Rodulfo, Kali Kotsiou, Kendall R. Corbin, Marilisa Alongi, Mario M. Martinez, Maryam S. Hafiz, Monic M. M. Tomassen, Natalia Perez-Moral, Natalia P. Vidal, Renata M. C. Ariëns, Sebnem Simsek, Sedef Nehir El, Sibel Karakaya, Steven Le Feunteun, Shanna Bastiaan-Net, Svenja Krause, Bin Zhang, Caroline Orfila, Simon Ballance, Terri Grassby

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