| Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples Z Ceylan, N Kutlu, R Meral, MM Ekin, YE Kose Food Bioscience 42, 101076, 2021 | 42 | 2021 |
| Covıd-19 Pandemi Sürecinde Bireylerin Beslenme Alışkanlığında Meydana Gelen Değişimin Belirlenmesi Üzerine Bir Araştırma N Kutlu, MM Ekin, A Alav, Z Ceylan, R Meral International Journal of Social, Political and Economic Research 8 (1), 173-187, 2021 | 22 | 2021 |
| A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared … MM Ekin, N Kutlu, R Meral, Z Ceylan, İ Cavidoglu Food Bioscience 42, 101184, 2021 | 20 | 2021 |
| A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation N Kutlu, R Meral, MM Ekin, Y Erim Kose, Z Ceylan International Journal of Food Science & Technology 57 (2), 1074-1082, 2022 | 16 | 2022 |
| Research on determining the change in the nutritional habit of individuals during the Covid-19 pandemic period N Kutlu, MM Ekin, A Aslıhan, Z Ceylan, R Meral International Journal of Social, Political and Economic Research 8 (1), 173-87, 2021 | 7 | 2021 |
| The nanoemulsions: A new design and fat‐reducing strategy for the bakery industry. Their effects on some quality attributes of fat‐reduced cakes R Meral, MM Ekin, N Kutlu, YE Kose Journal of Food Processing and Preservation 46 (12), e17160, 2022 | 2 | 2022 |
| Geleneksel ve Yenilikçi Paketleme Teknolojileri: Balıketi Muhafazasında Potansiyel Kullanımı N KUTLU, Z CEYLAN, MM EKİN, R MERAL Sinop Üniversitesi Fen Bilimleri Dergisi 6 (1), 78-94, 2021 | 1 | 2021 |
| Food Bioscience Z Ceylan, N Kutlu, R Meral, MM Ekin, YE Kose | | |
Raciye MeralGıda Mühendisliği Bölümü, Yüzüncü Yıl ÜniversitesiVerified email at yyu.edu.tr
