Nihal Güzel

Akademik Profiller

1. 1
   The impact of the lactic acid bacteria on the food-borne pathogens in sourdough-based productsHandbook of Sourdough Microbiota and Fermentation
   2025
2. 2
   Effect of sourdough addition on gluten-free sorghum bread fortified with plant-based protein and dietary fiber: Functional, textural, and structural propertiesCereal Chemistry
   2024
3. 3
   Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum GrainsFoods
   2024
4. 4
   Green and Innovative Methods for Propolis Extraction,PROPOLİS EKSTRAKSİYONUNDA UYGULANAN YEŞİL VE YENİLİKÇİ YÖNTEMLERUludag Aricilik Dergisi
   2024
5. 5
   Impact of germination pre-treatments on buckwheat and Quinoa: Mitigation of anti-nutrient content and enhancement of antioxidant propertiesFood Chemistry: X
   2024
6. 6
   Recent advancements in natural colorants and their application as coloring in food and in intelligent food packagingFood Chemistry
   2023
7. 7
   Methodologies for the development of cereals and pseudocereals for improved quality and nutritional valueDeveloping Sustainable and Health-Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding
   2023
8. 8
   Optimization of Propolis Extraction Under Thermosonication and Quantification of Bioactive Compounds by LC-MS/MSFood Analytical Methods
   2023
9. 9
   The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor CerealFood and Bioprocess Technology
   2023
10. 10
    Effects of Moisture Contents and Storage Temperatures on the Physical, Chemical and Microbiological Qualities of Non-Sulfitted Dried ApricotsTarım Bilimleri Dergisi
    2021

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