Ezgi Özgören Çapraz

Akademik Profiller

1. 1
   Development of Biscuit Formulation Enriched With Tomato Paste Waste Using Integrated AHP‐TOPSIS MethodFood Science & Nutrition
   2025
2. 2
   Potential use of pumpkin seed oil production waste as a functional ingredient in pasta: some chemical, physical, textural, microstructural and sensory properties and a TOPSIS applicationJournal of Food Measurement and Characterization
   2025
3. 3
   Investigation the potential use of black rice flour and black chickpea flour in gluten-free cakeFood and Health
   2025
4. 4
   The Effect of Okra Seed (Abelmoschus esculentus) Powder Supplementation on Nutritional, Textural, Microstructural, and Sensory Properties of Gluten‐Free MuffinsJournal of Food Quality
   2024
5. 5
   A classification based on support vector machines for monitoring avocado fruit qualityPamukkale Üniversitesi Mühendislik Bilimleri Dergisi
   2024
6. 6
   Some quality properties of tulumba desserts produced from ancient wheat varieties [dinkel (Triticum spelta), einkorn (Triticum monococcum), and kavılca (Triticum dicoccum)]Food and Health
   2023
7. 7
   Kinoa (Chenopodium quinoa Willd.) Unu ile Zenginleştirilen Muffin Keklerin Bazı Fizikokimyasal ve Duyusal ÖzellikleriAkademik Gıda
   2022
8. 8
   Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat floursPamukkale Üniversitesi Mühendislik Bilimleri Dergisi
   2022
9. 9
   PHYSICOCHEMICAL, MICROSTRUCTURE AND SENSORY PROPERTIES OF NOODLE ENRICHED WITH PUMPKIN (CUCURBITA MOSCHATA) POWDERLatin American Applied Research
   2022
10. 10
    Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackersJournal of Food Measurement and Characterization
    2019

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