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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 the Science of Food and Agriculture|July 1, 2010
Antioxidant activity and phenolic content of wine vinegars produced by two different techniquesHavva Nilgun Budak, Zeynep B Guzel-SeydimFood Research International (Ottawa, Ont.)|January 3, 2019
The effect of kefir produced from natural kefir grains on the intestinal microbial populations and antioxidant capacities of Balb/c miceFatih Selim Erdogan, Seda Ozarslan, Zeynep B Guzel-Seydim, et al.Journal of Dairy Science|December 19, 2012
Effects of different fermentation parameters on quality characteristics of kefirTuğba Kök-Taş, Atif C Seydim, Barbaros Ozer, et al.Critical Reviews in Food Science and Nutrition|March 11, 2011
Review: functional properties of kefirZeynep B Guzel-Seydim, Tugba Kok-Tas, Annel K Greene, et al.Journal of Food Science|May 10, 2014
Functional properties of vinegarNilgün H Budak, Elif Aykin, Atif C Seydim, et al.Journal of Agricultural and Food Chemistry|May 13, 2011
Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed ratsNilgun H Budak, Duygu Kumbul Doguc, Cagri M Savas, et al.Pageof 1