Zeynep B. Güzel‐Seydim

Use of ozone in the food industry

Zeynep B. Güzel‐Seydim, Annel K. Greene, Atıf Can Seydim · LWT · 2004 · 668 citations

Air Quality, Food Contaminant, Food Industry +6

Determination of Organic Acids and Volatile Flavor Substances in Kefir during Fermentation

Zeynep B. Güzel‐Seydim, Atıf Can Seydim, A.K. Greene et al. · Journal of Food Composition and Analysis · 2000 · 222 citations

Food Chemistry, Engineering, Food Fermentation +8

Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation†

Zeynep B. Güzel‐Seydim, Jennifer T. Wyffels, Atıf Can Seydim et al. · International Journal of Dairy Technology · 2005 · 154 citations · Full text

Food Fermentation, Electron Microscopy, Turkish Kefir +10

A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties

Zeynep B. Güzel‐Seydim, Çağlar Gökırmaklı, Annel K. Greene · Trends in Food Science & Technology · 2021 · 153 citations

Food Chemistry, Milk Kefir, Functional Properties +9

Efficacy of ozone to reduce bacterial populations in the presence of food components

Zeynep B. Güzel‐Seydim, Paul I. Bever, Annel K. Greene · Food Microbiology · 2004 · 135 citations

Microbial Inactivation, Microbial Hazard, Microbial Contamination +11