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Journal of the Science of Food and Agriculture|April 1, 2010
Effect of fat replacers on kefir qualityBilge Ertekin, Zeynep B Guzel-SeydimJournal of Food Science and Technology|March 8, 2021
A model system based on glucose-arginine to monitor the properties of Maillard reaction productsEce Sogut, Bilge Ertekin Filiz, Atif Can SeydimFood Science & Nutrition|December 2, 2024
Evaluation of MENAQUINONE-7 and fat-soluble vitamin production by starter cultures during fermentation in dairy products using RPLC methodVildan Altuncu, Aykut Kaymaz, Bilge Ertekin Filiz, et al.Food Chemistry|November 9, 2019
Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacitiesMerve Özen, Nilgün Özdemir, Bilge Ertekin Filiz, et al.Journal of Food Biochemistry|March 2, 2021
Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.)Gülce Buket Özdemir, Nilgün Özdemir, Bilge Ertekin-Filiz, et al.Pageof 1