İsa Cavidoğlu

Effects of Brewer's Spent Grain on the Quality and Dietary Fibre Content of Cookies

Serpil Öztürk, Özen Özboy, İsa Cavidoğlu et al. · Journal of the Institute of Brewing · 2002 · 142 citations · Full text

Food Chemistry, Nutrition, Spent Grain +15

Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 °C

Zafer Ceylan, Raciye Meral, Yağmur Erim Köse et al. · Journal of Food Science and Technology · 2019 · 37 citations · Full text

Cooked Fish Fillets, Microemulsion, Food Engineering +5

A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions

Mehmet Mustafa Ekin, Nazan Kutlu, Raciye Meral et al. · Food Bioscience · 2021 · 35 citations

Lipid Preparation, Chemical Engineering, Engineering +9

A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers

Zafer Ceylan, Raciye Meral, İsa Cavidoğlu et al. · Journal of Food Safety · 2018 · 34 citations

Materials Science, New Application, Chemical Engineering +12

The effect of feeding system on slaughter-carcass characteristics, meat quality, and fatty acid composition of lambs

Serhat Karaca, Ayhan Yılmaz, Aşkın Kor et al. · Archives animal breeding/Archiv für Tierzucht · 2016 · 32 citations · Full text

Nutrition, Agricultural Economics, Slaughter-carcass Characteristics +18