- Yüzer Mustafa Onur, Gençcelep Hüseyin,"Effect of Sesame Protein/Pva Nanofibers on Oil Separation and Rheological Properties in Sesame Paste",Journal of Food Process Engineering,Q3,vol.47,no:1, 2024
- Yüzer Mustafa Onur,"Soya Proteini İzolatı-Fruktoz Glikasyon Konjugatlarının Yapısı ve Bazı Teknofonksiyonel Özellikleri Üzerine Ultrason İşleminin Etkisi",GIDA,vol.48,no:6,pp:1351 - 1365, 2023
- Yüzer Mustafa Onur, Gençcelep Hüseyin,"Sesame Seed Protein: Amino Acid, Functional, and Physicochemical Profiles",Foods and Raw Materials,vol.11,no:1,pp:72 - 83, 2023
- Gençcelep Hüseyin, İhtiyar Barış, Yüzer Mustafa Onur,"Determination of Quality Properties of Kastamonu Pastırma: a Dry-Cured Meat Product",Harran Tarım ve Gıda Bilimleri Dergisi,vol.26,no:4,pp:491 - 500, 2022
- İspirli Hümeyra,Demirbaş Fatmanur,Yüzer Mustafa Onur,Dertli Enes,"Identification of Lactic Acid Bacteria From Spontaneous Rye Sourdough and Determination of Their Functional Characteristics",FOOD BIOTECHNOLOGY,Q4,vol.32,no:3,pp:222 - 235, 2018
- İspirli Hümeyra,Yüzer Mustafa Onur,Skory Christopher,Colquhoun Ian J,Sağdıç Osman,Dertli Enes,"Characterization of a Glucansucrase From Lactobacillus Reuteri E81 and Production of Malto-Oligosaccharides",BIOCATALYSIS AND BIOTRANSFORMATION,Q4,vol.37,no:6,pp:421 - 430, 2019
- Ecem Bayram Nesrin, Yüzer Mustafa Onur, Bayram Sinan,"Melissopalynology Analysis, Physicochemical Properties, Multi-Element Content and Antimicrobial Activity of Honey Samples Collected From Bayburt, Turkey",Uludağ Arıcılık Dergisi,vol.19,no:2,pp:161 - 176, 2019
- Purutoğlu Kübra, İspirli Hümeyra, Yüzer Mustafa Onur, Serencam Hüseyin, Dertli Enes,"Diversity and Functional Characteristics of Lactic Acid Bacteria From Traditional Kefir Grains",INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY,vol.73,no:1,pp:57 - 66, 2020
- Öz Fatih,Yüzer Mustafa Onur,"The Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Turkey Meat",Journal of Food Processing and Preservation,vol.41,no:5,pp:1 - 9, 2017
- Öz Fatih,Yüzer Mustafa Onur,"The Effects of Cooking on Wire and Stone Barbecue At Different Cooking Levels on the Formation of Heterocyclic Aromatic Amines and Polycyclic Aromatic Hydrocarbons in Beef Steak",FOOD CHEMISTRY,vol.203,pp:59 - 66, 2016