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Plant Foods for Human Nutrition (Dordrecht, Netherlands)|August 17, 2024
Fermented Unripe Banana Flour Utilization as a Functional Ingredient in BiscuitsHümeyra Çetin-Babaoğlu, Ayşenur Coşkun, Semanur Taşçı, et al.Journal of Food Science|October 2, 2022
Refractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of breadSultan Arslan-Tontul, Hümeyra Çetin-Babaoğlu, Mine Aslan, et al.Journal of Food Science|December 27, 2017
Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)Ceren Mutlu, Sultan Arslan-Tontul, Cihadiye Candal, et al.Journal of the American College of Nutrition|February 5, 2015
Determination of microbiological and chemical properties of probiotic boza and its consumer acceptabilitySultan Arslan, Atike N Durak, Mustafa Erbas, et al.Food Chemistry|December 4, 2025
Upcycling of spent coffee grounds solid-state fermentation by Aspergillus strains: in vitro assessment of prebiotic activity and gut health benefitsSultan Arslan-Tontul, Shiqi Yang, Melania Casertano, et al.Food Chemistry|July 10, 2020
Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in breadÜmmügülsüm Gülcan, Cihadiye Candal Uslu, Ceren Mutlu, et al.Bioresource Technology|November 14, 2024
Upcycling of melanoidin-rich Chinese distilled spent grain through solid-state fermentation by Aspergillus awamoriShiqi Yang, Sultan Arslan-Tontul, Vincenzo Fogliano, et al.Pageof 2