Some Technological and Functional Properties of Lactic Acid Bacteria Isolated from Hardaliye by Muhammet Arıcı, Fatma Coşkun, Gülnaz Çelikyurt, Mustafa Mirik, Mehmet Gülcü, Nazan Tokatlı

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Advancing sustainable juice processing through thermosonication: functional enrichment of apple juice with pollen by Seydi Yıkmış, Melikenur Türkol, Nazan Tokatlı Demirok, Berna Al, Isam A. Mohamed Ahmed, Moneera O. Aljobair

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Sustainable valorization of yellow cherry juice using natural propolis and non-thermal techniques by Seydi Yıkmış, Melikenur Türkol, Nazan Tokatlı Demirok, Nazlı Tokatlı, Ezgi Rüzgar, Isam A. Mohamed Ahmed, Moneera O. Aljobair

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Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic by Seydi Yıkmış, Melikenur Türkol, Ishak Pacal, Aylin Duman Altan, Nazlı Tokatlı, Gholamreza Abdi, Nazan Tokatlı Demirok, Rana Muhammad Aadil

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Advanced low-thermal fortification strategy for dill juice: enhanced bioaccessibility and functional properties through MLP-RSM optimization by Seydi Yıkmış, Aylin Duman Altan, Selinay Demirel, Melikenur Türkol, Nazlı Tokatlı, Nazan Tokatlı Demirok, Moneera O. Aljobair, Emad Karrar, Isam A. Mohamed Ahmed

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Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization by Seydi Yıkmış, Aylin Duman Altan, Melikenur Türkol, Nazlı Tokatlı, Çiğdem Yıldırım Maviş, Nazan Tokatlı Demirok, Rana Muhammad Aadil, Emad Karrar, Moneera O. Aljobair, Isam A. Mohamed Ahmed

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