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Journal of Food Science|December 9, 2020
Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulationSibel BölekFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|June 7, 2023
Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of breadSibel Bölek, Feyza Tosya, Özge DinçFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 23, 2024
Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulationSibel Bölek, Feyza Tosya, Feriha GöksuJournal of Food Science|March 15, 2024
Rhubarb powder: Potential uses as a functional bread ingredientFeriha Göksu, Zeynep Özlü, Sibel BölekJournal of Food Science|September 30, 2024
Determination of the effects of novel paraprobiotic supplement of Lactobacillus plantarum on soy dairy-free beverage by physicochemical, antioxidant, sensory analyses, and Raman spectroscopy techniqueInas Zahidah, Sibel Bölek, Özlem Türksoy Terzioğlu, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|July 18, 2023
Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven dryingSibel Bölek, Muhammed A Göktaş, Feyza Tosya, et al.Nutrients|August 14, 2025
Anticancer Activity of Vitex agnus-castus Seed Extract on Gastric Cancer CellsÖzlem Türksoy-Terzioğlu, Feyza Tosya, Ayşe Büşranur Çelik, et al.Pageof 1