Ceyda Dadalı

5PUBLICATIONS
2CO-AUTHORS
Agricultural molecular engineering of nucleic acids and proteinsField organic and low chemical input horticultureFood properties (incl. characteristics and health benefits)Horticultural crop improvement (incl. selection and breeding)
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Publications (5)

|Aug 10, 2026
Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies.

|Jul 30, 2026
Gluten-Free Cakes With Locusta migratoria as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes.

|Jun 12, 2025
Multifactorial Optimization of Gluten-Free Cookie With Artichoke Bracts as Rice Flour Substitute and Transglutaminase.

Ceyda Dadalı, Yağmur Özcan, İrem Cansu Ensari

|Feb 19, 2024
Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten-free cake.

Ceyda Dadalı

|Jan 05, 2023
Fermented cereal soup with artichoke (Cynara scolymus L.) bracts: volatile profile, functional, powder and sensory properties.

Ceyda Dadalı

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Frequent Collaborators

3 joint publications

Yağmur Özcan

1 joint publications

İrem Cansu Ensari