Cebeci Fatma,Erten Tayyibe,"Trachystemon Orientalis (L.) G. Don Bitkisinin Antioksidan Aktivite, Toplam Fenolik Madde İçeriği ve -Glukozidaz Enzimi İnhibisyon Potansiyelinin Araştırılması",Gıda ve yem bilimi-teknolojisi dergisi,no:32,pp:27 - 36, 2024
Aktaş Kübra,Erten Tayyibe,"Assessment the Effects of Psyllium and Hydrocolloids in Gluten-Free Noodle",Selcuk Journal of Agriculture and Food Sciences,no:38,pp:95 - 103, 2024
Esgin Özge, Erten Tayyibe,"The Importance of Nutrition and a Balanced Diet in the Elderly During The\ncovıd-19 Pandemic",Current Nutrition & Food Science,vol.18, 2022
Kaya Yasemin, Erten Tayyibe, Vurmaz Melike, İspirli Hümeyra, Şimşek Ömer, Dertli Enes,"Comparison of the Probiotic Characteristics of Lactic Acid Bacteria (Lab) İsolated From Sourdough and İnfant Feces",Food Bioscience,Q1,vol.47,no:101722, 2022
Imran Jıwanı Shahwar, Gıllıs Rıchard B, Besong Davıd, Almutaırı Fahad, Erten Tayyibe, Kök Mehmet Şamil, Hardıng Stephen E, Paulsen Berıt S, Adams Gary G,"Isolation and Biophysical Characterisation Ofbioactive Polysaccharides From Cucurbita Moschata(Butternut Squash)",Polymers,vol.12,no:8,pp:1 - 16, 2020
Harding Stephen E,Gillis Richard,Almutairi Fahad,Erten Tayyibe,Kök Mehmet Şamil,Adams Gary,"Recent Advances in the Analysis of Macromolecular Interactions Using the Matrix-Free Method of Sedimentation in the Analytical Ultracentrifuge",Biology,vol.4,no:1,pp:237 - 250, 2015
Harding Stephen E,Adams Gary G,Almutairi Fahad,Alzahrani Qushmua,Erten Tayyibe,Kok Mehmet S,Gillis Richard B,"Ultracentrifuge Methods for the Analysis of Polysaccharides Glycoconjugates and Lignins",Methods in Enzymology,pp:391 - 639, 2015
Almutaırı Fm,Erten Tayyibe,Adams Gg,Hayes Marıa,Padraıg Mcloughlın,Kok Ms,Mackıe Ms,Rowe Aj,Hardıng Se,"Hydrodynamic Characterisation of Chitosan and İts İnteraction with Two Polyanions Dna and Xanthan",CARBOHYDRATE POLYMERS,no:122,pp:359 - 366, 2015
Erten Tayyibe,Adams Gary G,Foster Timothy J,Harding Stephen E,"Comparative Heterogeneity Molecular Weights and Viscosities of Xanthans of Different Pyruvate and Acetate Content",FOOD HYDROCOLLOIDS,no:42,pp:335 - 341, 2014
