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
