| Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate S Bölek, F Tosya, S Akçura International Journal of Gastronomy and Food Science 27, 100481, 2022 | 11 | 2022 |
| Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread S Bölek, F Tosya, Ö Dinç Food Science and Technology International, 10820132231170288, 2023 | 5 | 2023 |
| Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying S Bölek, MA Göktaş, F Tosya, F Göksu, Ö Dinç Food Science and Technology International, 10820132231186168, 2023 | 3 | 2023 |
| Effects of Cinnamon on Health and its Potential as a Functional Food Ingredient F Tosya, S Bolek Science of Spices & Culinary Herbs: Volume 5 5, 115-127, 2021 | 1 | 2021 |
| Comparison of Nutrition Status and Knowledge Level of Sports Trainers and Individuals Attended with Nine-Round Fitness Sports AH Islamoglu, IA Basoglu, AA Ozbeyb, F Tosya, FE Gunes International Journal of PHYSICAL EDUCATION, FITNESS AND SPORTS 8 (4), 18-25, 2019 | 1 | 2019 |
| Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation S Bölek, F Tosya, F Göksu Food Science and Technology International, 10820132241248483, 2024 | | 2024 |
| Farklı Kurutma Tekniklerinin Dört Farklı Trabzon Hurması Çeşidinin Kalite Parametreleri Üzerine Etkilerinin Karşılaştırılması F Tosya, S Bölek, F Göksu, MA Göktaş, Z Özlü, A Şen, E İnce, NA Tangu Türk Tarım ve Doğa Bilimleri Dergisi 11 (1), 19-25, 2024 | | 2024 |
| Effect of Calorie Restriction on Cancer Stem Cells F Tosya, Ö Türksoy Terzioğlu, S Bölek 3rd International Congress on Scientific Advances, 110-116, 2023 | | 2023 |
| Encapsulation of bioactive compounds in shalgam and investigation of the possibilities of their use in probiotic food production F Tosya, S Bölek Food Bioscience 50, 102166, 2022 | | 2022 |
| Investigation of the Effects of Using Omega-3 Fatty Acids on Egg Quality in Functional Egg Production S Bölek, F Tosya Frontiers in Natural Product Chemistry 9, 28-39, 2022 | | 2022 |
| GIDALARDA BULUNAN FENOLİK BİLEŞİKLERİN BİYOYARARLILIKLARINA GIDA MATRİSİNİN ETKİLERİNİN ARAŞTIRILMASI F GÖKSU, MA GÖKTAŞ, F TOSYA, S BÖLEK | | 2022 |
| ELEKTRODÖNDÜRME YÖNTEMİYLE GIDA BİYOAKTİF BİLEŞENLERİNİN ENKAPSÜLASYONU F TOSYA, S BÖLEK | | 2021 |
| INVESTIGATION OF THE EFFECTS OF THE USE OF OMEGA-3 FATTY ACIDS FOR FUNCTIONAL EGG PRODUCTION ON EGG QUALITY F Tosya, S Bölek MAS 14th INTERNATIONAL EUROPEAN CONFERENCE ON MATHEMATICS, ENGINEERING …, 2021 | | 2021 |
| Encapsulation of Bioactive Compounds in Turnip Juice and Investigation of the Possibilities of Their Use in Probiotic Food Production S Bölek, F Tosya Available at SSRN 4176130, 0 | | |
