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Journal of Food Science and Technology|March 1, 2017
Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegarsNilgün H BudakJournal of Food Biochemistry|October 25, 2021
The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation processNilgün H Budak, Nilgün Özdemir, Çağlar GökırmaklıJournal of the American College of Nutrition|February 5, 2015
Bioactive components of mother vinegarElif Aykın, Nilgün H Budak, Zeynep B Güzel-SeydimFood 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 Science|May 10, 2014
Functional properties of vinegarNilgün H Budak, Elif Aykin, Atif C Seydim, 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