Prof. Dr. Atıf Can SEYDİM

Yayın Ağı

Makaleler 58

1. Combined Effect of Nigella sativa and Kefir on the Live Performance and Health of Broiler Chickens Affected by Necrotic Enteritis

Manjunatha V., Nixon J. E., Mathis G. F., Lumpkins B. S., SEYDİM Z. B., SEYDİM A. C., et al.

Animals , cilt.14, sa.14, 2024 (SCI-Expanded, Scopus)

2. Black seed oil impact on authentic kefir microbiota

Nixon J. E., SEYDİM Z. B., SEYDİM A. C., Jiang X., Bridges W. C., Greene A. K.

Functional Food Science , cilt.3, sa.10, ss.217-227, 2023 (Scopus)

3. Nigella sativa as an antibiotic alternative to promote growth and enhance health of broilers challenged with Eimeria maxima and Clostridium perfringens

Manjunatha V., Nixon J. E., Mathis G. F., Lumpkins B. S., SEYDİM Z. B., SEYDİM A. C., et al.

Poultry Science , cilt.102, sa.8, 2023 (SCI-Expanded, Scopus)

4. Vurgulu elektrik alanın sardalya (Sardina pilchardus Walbaum, 1792) balıklarında tuz transferi üzerine etkisi

Asik Canbaz E., Üçgül B., SEYDIM A. C.

Su Ürünleri Dergisi , cilt.40, sa.2, ss.145-151, 2023 (ESCI, TRDizin)

5. Utilization of chestnut shell lignin in alginate films

SÖĞÜT E., SEYDİM A. C.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.103, sa.3, ss.1049-1058, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

6. Effect of moderate intensity pulsed electric field on shelf-life of chicken breast meat

Asik-Canbaz E., comlekci S., Can Seydim A. C.

BRITISH POULTRY SCIENCE , cilt.63, sa.5, ss.641-649, 2022 (SCI-Expanded, Scopus)

7. Alkali Lignin and Alkali Combined Ozone-Treated Lignin for Sustainable Food Packaging Applications

Söğüt E., Seydim A. C.

Hacettepe Journal of Biology and Chemistry , cilt.50, sa.3, ss.275-285, 2022 (TRDizin)

8. Whey protein isolate- and carrageenan-based edible films as carriers of different probiotic bacteria

SÖĞÜT E., Filiz B. E., SEYDİM A. C.

Journal of Dairy Science , cilt.105, ss.4829-4842, 2022 (SCI-Expanded, Scopus)

9. Starch and whey protein isolate films including an aroma compound stabilized by nanocellulose

SÖĞÜT E., SEYDİM A. C.

Anais da Academia Brasileira de Ciencias , cilt.94, sa.3, 2022 (SCI-Expanded, Scopus)

10. Utilization of Kiwi Peel Lignocellulose as Fillers in Poly(Lactic Acid) Films

SÖĞÜT E., SEYDİM A. C.

Journal of the Turkish Chemical Society, Section A: Chemistry , cilt.9, sa.1, ss.283-294, 2022 (Scopus, TRDizin)

11. Determination of bioactive properties of different edible mushrooms from Turkey

Alkin M., SÖĞÜT E., SEYDİM A. C.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.15, sa.4, ss.3608-3617, 2021 (SCI-Expanded, Scopus)

12. Development of chitosan/cycloolefin copolymer and chitosan/polycaprolactone active bilayer films incorporated with grape seed extract and carvacrol

SÖĞÜT E., SEYDİM A. C., Chiralt A.

JOURNAL OF POLYMER RESEARCH , cilt.28, sa.8, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

13. Demleme yönteminin siyah çayın kalite parametreleri ve antioksidan kapasitesi üzerine etkisi

Seydim Z. B., Seydim A. C., Greene A. K.

Functional Food Science , cilt.1, sa.8, ss.1-13, 2021 (Hakemli Dergi)

14. A model system based on glucose–arginine to monitor the properties of Maillard reaction products

SÖĞÜT E., ERTEKİN FİLİZ B., SEYDİM A. C.

Journal of Food Science and Technology , cilt.58, sa.3, ss.1005-1013, 2021 (SCI-Expanded, Scopus)

15. Development of Chitosan and Polycaprolactone Based Trilayer Biocomposite Films for Food Packaging Applications

SÖĞÜT E., SEYDİM A. C.

JOURNAL OF POLYTECHNIC-POLITEKNIK DERGISI , cilt.24, sa.1, ss.263-273, 2021 (ESCI, TRDizin) Sürdürülebilir Kalkınma

16. Effect of whey protein edible films containing plant essential oils on microbial inactivation of sliced Kasar cheese

SEYDİM A. C., Sarikus-Tutal G., SÖĞÜT E.

Food Packaging and Shelf Life , cilt.26, 2020 (SCI-Expanded, Scopus)

17. Classification of honeys collected from different regions of Anatolia by chemometric methods

SÖĞÜT E., SEYDİM A. C.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.44, 2020 (SCI-Expanded, Scopus)

18. Effects of Ozonation on Apple Juice Quality

Arı B., Budak N. H., SEYDİM A. C., Güzel-Seydim Z. B.

International Journal of Fruit Science , cilt.20, 2020 (SCI-Expanded, Scopus)

19. THE EFFECT OF GLYCEROL ON THE FORMATION OF CHITOSAN/POLYCAPROLACTONE AND CHITOSAN/CYCLOOLEFINCOPOLYMER BILAYER FILMS

Söğüt E., Seydim A. C.

GIDA / THE JOURNAL OF FOOD , cilt.45, sa.4, ss.763-773, 2020 (TRDizin)

20. Farklı sıcaklık ve sürelerinin leblebilerin bazı fiziksel ve duyusal özellikleri üzerine etkisi ve leblebi rengindeki değişim kinetiği

SAĞLAM H., SEYDİM A. C.

Harran Tarım ve Gıda Bilimleri Dergisi , cilt.24, sa.2, ss.140-150, 2020 (TRDizin)

21. Styrene Monomer Migration from Expanded Polystyrene Into Food Acids and Ethanol

Dawson P. L., Seydim A. C., Hirt D.

JOURNAL OF FOOD RESEARCH , cilt.9, sa.3, ss.39-52, 2020 (Hakemli Dergi)

22. Chitosan and Starch Based Intelligent Films with Anthocyanins from Eggplant to Monitor pH Variations

Bilgiç S., SÖĞÜT E., SEYDİM A. C.

Turkish Journal of Agriculture - Food Science and Technology , sa.7, ss.61-66, 2019 (TRDizin)

23. The properties of kappa-carrageenan and whey protein isolate blended films containing pomegranate seed oil

SÖĞÜT E., Balqis A. M. I., Hanani Z. A. N., SEYDİM A. C.

POLYMER TESTING , cilt.77, 2019 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

24. Gokirmakli, Ç., Budak, N. H., Guzel-Seydim, Z. B., Seydim, A. C., Filiz, B. E., Karakulak, I. D. 2019. Antioxidant Properties of Strawberry Vinegar. International Journal of Food Engineering Vol. 5, No. 3, doi: 10.18178/ijfe.5.3.171-174

Gökırmaklı Ç., BUDAK H. N., SEYDİM Z. B., SEYDİM A. C., ERTEKİN FİLİZ B., Karakulak İ. D.

International Journal of Food Engineering , cilt.5, sa.3, ss.171-174, 2019 (SCI-Expanded, Scopus)

25. The effects of chitosan- and polycaprolactone-based bilayer films incorporated with grape seed extract and nanocellulose on the quality of chicken breast fillets

SÖĞÜT E., SEYDİM A. C.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.101, ss.799-805, 2019 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

26. Antioxidant Properties of Strawberry Vinegar

Gökırmakli Ç., BUDAK H. N., SEYDİM Z. B., SEYDİM A. C., ERTEKİN FİLİZ B., Karakulak D.

ETP International Journal of Food Engineering , cilt.5, sa.3, ss.171-174, 2019 (TRDizin)

27. The effects of Chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets

SÖĞÜT E., SEYDİM A. C.

FOOD PACKAGING AND SHELF LIFE , cilt.18, ss.13-20, 2018 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

28. Kinetic changes of antioxidant parameters, ascorbic acid loss, and hydroxymethyl furfural formation during apple chips production

Ertekin Filiz B., Seydim A. C.

JOURNAL OF FOOD BIOCHEMISTRY , cilt.42, 2018 (SCI-Expanded, Scopus)

29. Development of Chitosan and Polycaprolactone based active bilayer films enhanced with nanocellulose and grape seed extract

SÖĞÜT E., SEYDİM A. C.

Carbohydrate Polymers , cilt.195, ss.180-188, 2018 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

30. Development of Antioxidant Chitosan Films Incorporated with Quinoa Extract

SÖĞÜT E., SEYDİM A. C.

Euroasian Journal of Food Science and Technology , ss.19-27, 2018 (Hakemli Dergi)

31. Characterization of cyclic olefin copolymer-coated chitosan bilayer films containing nanocellulose and grape seed extract

SÖĞÜT E., SEYDİM A. C.

PACKAGING TECHNOLOGY AND SCIENCE , cilt.31, sa.7, ss.499-508, 2018 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

32. Production and quality of kefir cultured butter

KARACA Y., Gun I., SEYDİM A. C., GUZEL-SEYDIM Z. B.

MLJEKARSTVO , cilt.68, sa.1, ss.64-72, 2018 (SCI-Expanded, Scopus)

33. CHARACTERIZATION OF CHITOSAN BASED FILMS INCORPORATED WITH ESSENTIAL OILS

SÖĞÜT E., SEYDİM A. C.

GIDA / THE JOURNAL OF FOOD , cilt.43, sa.4, ss.624-634, 2018 (TRDizin)

34. Leblebi Üretiminde İkinci Kavurma Koşullarının Leblebi’xxnin Fizikokimyasal Özellikleri ve Duyusal Kalitesi Üzerine Etkisi

SAĞLAM H., SEYDİM A. C.

Harran Tarım ve Gıda Bilimleri Dergisi , cilt.21, sa.3, ss.279-292, 2017 (TRDizin)

35. BİYOBAZLI NANOKOMPOZİTLER VE GIDA AMBALAJLAMADAKİ UYGULAMALARI

ÇAĞDAŞ E., SEYDİM A. C.

GIDA / THE JOURNAL OF FOOD , cilt.42, sa.6, ss.821-833, 2017 (TRDizin)

36. Antioxidant Activity and Phenolic Acid Content of Selected Vegetable Broths

Ertekin Filiz B., Korkmaz N., Budak N. H., Seydim A. C., Guzel Seydim Z. B.

CZECH JOURNAL OF FOOD SCIENCES , cilt.35, sa.6, ss.469-475, 2017 (SCI-Expanded, Scopus)

37. Üzüm çekirdeğinden fenolik bileşen ekstraksiyonunun yüzey yanıt metodu ile optimizasyonu

ÇAĞDAŞ E., SEYDİM A. C.

Gıda , cilt.41, sa.6, ss.403-410, 2016 (TRDizin)

38. Effects of grape wine and apple cider vinegar on oxidative and antioxidative status in high cholesterol-fed rats

SEYDİM A. C., Guzel-Seydim Z. B., Doguc D. K., SAVAŞ M. Ç., Budak H. N.

FUNCTIONAL FOODS IN HEALTH AND DISEASE , cilt.6, sa.9, ss.569-577, 2016 (ESCI, Scopus)

39. Effect of kefir on Fusobacterium nucleatum in potentially preventing intestinal cancer

GUZEL-SEYDIM Z. B., DİBEKÇİ M., ÇAĞDAŞ E., SEYDİM A. C.

Functional Foods in Health and Disease , cilt.6, sa.7, ss.469-477, 2016 (ESCI, Scopus) Sürdürülebilir Kalkınma

40. MOLEKÜLER HAREKETLİLİK: GIDALARIN MUHAFAZASI ve İŞLEMESİNDE YENİ BİR YAKLAŞIM

ÇAĞDAŞ E., SEYDİM A. C.

GIDA / THE JOURNAL OF FOOD , cilt.39, sa.5, ss.307-313, 2014 (TRDizin)

41. Functional Properties of Vinegar

BUDAK N. H., Aykin E., SEYDİM A. C., Greene A. K., GUZEL-SEYDIM Z. B.

JOURNAL OF FOOD SCIENCE , cilt.79, sa.5, 2014 (SCI-Expanded, Scopus)

42. Bazı Kurutulmuş Meyvelerin Antioksidan Özellikleri

ERTEKİN FİLİZ B., SEYDİM A. C.

Turkish Journal of Agriculture - Food Science and Technology , cilt.2, sa.3, ss.128-131, 2014 (TRDizin)

43. Effects of different fermentation parameters on quality characteristics of kefir

KOK-TAS T., SEYDİM A. C., Ozer B., GUZEL-SEYDIM Z. B.

JOURNAL OF DAIRY SCIENCE , cilt.96, sa.2, ss.780-789, 2013 (SCI-Expanded, Scopus)

44. Comparison of antioxidant properties of traditional and commercial pomegranate sours

Budak N. H., Ertekin-Filiz B., SEYDİM A. C., Koşkan Ö., Guzel-Seydim Z. B.

Journal of Food, Agriculture and Environment , cilt.11, ss.368-371, 2013 (SCI-Expanded, Scopus)

45. Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats

Budak N. H., Doguc D., Savas C. M., SEYDİM A. C., Tas T. K., Ciris M. I., et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.59, sa.12, ss.6638-6644, 2011 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

46. Effect of different growth conditions on biomass increase in kefir grains

Guzel-Seydim Z. B., Kok-Tas T., Ertekin-Filiz B., SEYDİM A. C.

JOURNAL OF DAIRY SCIENCE , cilt.94, sa.3, ss.1239-1242, 2011 (SCI-Expanded, Scopus)

47. Review: Functional Properties of Kefir

GUZEL-SEYDIM Z. B., KOK-TAS T., Greene A. K., SEYDİM A. C.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , cilt.51, sa.3, ss.261-268, 2011 (SCI-Expanded, Scopus)

48. Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids

GUZEL-SEYDIM Z. B., Seydim A. C., GREENE A. K., TAS T.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.59, sa.3, ss.209-215, 2006 (SCI-Expanded, Scopus)

49. Effects of packaging atmospheres on shelf-life quality of ground ostrich meat

Seydim A. C., ACTON J. C., HALL M. A., DAWSON P. L.

MEAT SCIENCE , cilt.73, sa.3, ss.503-510, 2006 (SCI-Expanded, Scopus)

50. Effects of rosemary extract and sodium lactate on quality of vacuum-packaged ground ostrich meat

Seydim A. C., GUZEL-SEYDIM Z. B., ACTON J., DAWSON P.

JOURNAL OF FOOD SCIENCE , cilt.71, sa.1, 2006 (SCI-Expanded, Scopus)

51. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils

Seydim A. C., SARIKUS G.

FOOD RESEARCH INTERNATIONAL , cilt.39, sa.5, ss.639-644, 2006 (SCI-Expanded, Scopus)

52. Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt

GUZEL-SEYDIM Z. B., SEZGIN E., Seydim A. C.

FOOD CONTROL , cilt.16, sa.3, ss.205-209, 2005 (SCI-Expanded, Scopus)

53. Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation

GUZEL-SEYDIM Z. B., WYFFELS J., Seydim A. C., GREENE A.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.58, sa.1, ss.25-29, 2005 (SCI-Expanded, Scopus)

54. Use of ozone in the food industry

GUZEL-SEYDIM Z. B., GREENE A., Seydim A. C.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY , cilt.37, sa.4, ss.453-460, 2004 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

55. Comparison of amino acid profiles of milk, yogurt and Turkish kefir

GUZEL-SEYDIM Z. B., Seydim A. C., GREENE A.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , cilt.58, ss.158-160, 2003 (SCI-Expanded, Scopus)

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

Güzel-Seydim Z. B., Seydim A. C., Greene A., Bodine A.

Journal of Food Composition and Analysis , cilt.13, sa.1, ss.35-43, 2000 (SCI-Expanded, Scopus)

57. Organic acids and volatile flavor components evolved during refrigerated storage of kefir

GUZEL-SEYDIM Z. B., Seydim A. C., GREENE A.

JOURNAL OF DAIRY SCIENCE , cilt.83, sa.2, ss.275-277, 2000 (SCI-Expanded, Scopus)

58. Packaging effects on shell egg breakage rates during simulated transportation

Seydim A. C., DAWSON P.

POULTRY SCIENCE , cilt.78, sa.1, ss.148-151, 1999 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 44

1. ZEYTİN YAPRAĞI EKSTRAKTI İÇEREN KİTOSAN VE KARAGENAN KAPLAMALARIN TÜRK İNCİRLERİNİN MİKROBİYAL İNAKTİVASYONU ÜZERİNE ETKİSİ

SÖĞÜT E., Yalçın H., Akpınar K., Gökçen S., SEYDİM A. C.

Türkiye 13. Gıda Kongresi, Türkiye, 21 - 23 Ekim 2020, (Özet Bildiri)

2. Synthetic polymer coating on biopolymers intended for food packaging applications

SÖĞÜT E., SEYDİM A. C.

International Packaging Industry Congress, 21 - 22 Kasım 2019, (Özet Bildiri)

3. Production of Whey Protein Isolate Films Containing Pomegranate Seed Oil Adhered With Nanocellulose

SÖĞÜT E., SEYDİM A. C.

Innovations in Food packaging, Shelf Life Food Safety, 8 - 10 Ekim 2019, (Özet Bildiri) Sürdürülebilir Kalkınma

4. Development of bilayer films composed of chitosan-cycloolefin copolymer with the combination of grape seed extract and carvacrol

SÖĞÜT E., SEYDİM A. C.

Innovations in Food packaging, Shelf Life Food Safety, 8 - 10 Ekim 2019, (Özet Bildiri) Sürdürülebilir Kalkınma

5. Chitosan and Starch Based Intelligent Films with Anthocyanins from Eggplant to Monitor pH Variations

BİLGİÇ S., SÖĞÜT E., SEYDİM A. C.

4th International Anatolian Agriculture, Food, Environment and Biology Congress (TARGID), 20 - 22 Nisan 2019, (Özet Bildiri)

6. The Evaluation of Sensorial and Physicochemical Characteristics of Turkish Coffee after Opening the Package

ERTEKİN FİLİZ B., CENGİZ R. İ., SEYDİM A. C.

4. Uluslararası Anadolu Tarım,Gıda, Çevre ve Biyoloji Kongresi, 20 - 22 Nisan 2019, (Özet Bildiri)

7. Antioxidant Properties of Strawberry Vinegar.

BUDAK H. N., SEYDİM Z. B., SEYDİM A. C., ERTEKİN FİLİZ B., Karakulak İ. D.

10th International Conference on Biotechnology and Food Science, 8 - 10 Nisan 2019, ss.18, (Tam Metin Bildiri)

8. CHARACTERIZATION OF BIOCOMPOSITE FILMS BASED ON WHEY PROTEIN ISOLATE AND CARRAGEENAN

SÖĞÜT E., Şahin E., SEYDİM A. C.

IV. International Ege Composite MaterialsSymposium (KOMPEGE), 6 - 08 Eylül 2018, (Özet Bildiri)

9. DEVELOPMENT OF CHITOSAN AND POLYCAPROLACTONE BASED TRI-LAYER BIOCOMPOSITE FILMS AS ACTIVE FOOD PACKAGING APPLICATIONS

SÖĞÜT E., SEYDİM A. C.

IV. International Ege Composite MaterialsSymposium (KOMPEGE), 6 - 08 Eylül 2018, (Özet Bildiri)

10. Development of Antioxidant Chitosan Films Incorporated with Quinoa Extract

SÖĞÜT E., SEYDİM A. C.

2nd International Conference on Agriculture, Forest, Food, Veterinary Sciences and Technologies (ICAFOF), 2 - 05 Nisan 2018, (Özet Bildiri)

11. Thermal Kinetic of the Antioxidant Properties during Apple Chips Production

ERTEKİN FİLİZ B., SEYDİM A. C.

International Conference on Agriculture, Forest, Food, Veterinary Sciences and Technologies, 2 - 05 Nisan 2018, (Özet Bildiri)

12. Development of Antioxidant Chitosan Films Incorporated with Quinoa Extract

SÖĞÜT E., SEYDİM A. C.

2nd International Conference on Agriculture, Forest, Food, Veterinary Sciences and Technologies (ICAFOF), İzmir, Türkiye, 2 - 05 Nisan 2018, ss.455, (Özet Bildiri)

13. Antimicrobial Effect of Vinegar

SEYDİM Z. B., BUDAK H. N., SEYDİM A. C.

nternational Conference, Agriculture, Food, Forest (ICAFOF), 02 Nisan 2018 - 05 Ocak 2019, ss.618, (Özet Bildiri)

14. The Effects of Different Production Techniques on Bioactive Substances of Vinegars

BUDAK H. N., SEYDİM A. C., SEYDİM Z. B.

19th International Conference on Food Processing Technology, Paris, Fransa, 23 - 25 Ekim 2017, ss.109, (Tam Metin Bildiri)

15. USE OF KEFIR MADE FROM NATURAL KEFIR GRAINS IN SOUR DOUGH BREAD MAKING

ATAÇ F., ERTEKİN FİLİZ B., KÖK TAŞ T., SEYDİM A. C., SEYDİM Z. B.

19th International Conference on Food Processing and Technology, 23 - 25 Ekim 2017, (Özet Bildiri)

16. -Total Antioxidant Capacities of World Vinegars

Greene A. K., SEYDİM A. C., SEYDİM Z. B.

19th International Conference on Food Processing and Technology, 23 - 25 Ekim 2017, (Özet Bildiri)

17. Total Antioxidant Capasities of World Vinegars

GREENE A. K., SEYDİM A. C., SEYDİM Z. B.

19th International Conference on Food processing and Technology, 23 - 25 Ekim 2017, (Özet Bildiri)

18. Probiyotik Süt Ürünleri için Ambalajlama Sistemleri

SÖĞÜT E., SEYDİM A. C.

1. Ulusal Sütçülük Kongresi, Türkiye, 25 - 27 Mayıs 2017, (Özet Bildiri)

19. Comparison of chemometric methods for classification of Turkish honeys by phenolic properties

ÇAĞDAŞ E., SEYDİM A. C.

First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety, Amsterdam, Hollanda, 30 Ekim - 01 Kasım 2016, ss.99, (Özet Bildiri)

20. Comparison of chemometric methods for classification of Turkish honeys by phenolic properties

ÇAĞDAŞ E., SEYDİM A. C.

First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety, Amsterdam, Hollanda, 30 Ekim - 01 Kasım 2016, ss.99, (Özet Bildiri)

21. Antioxidant properties of maillard reaction products from glucose arginine model system

ÇAĞDAŞ E., ERTEKİN FİLİZ B., SEYDİM A. C.

2nd Congress on Food Structure & Design, Antalya, Türkiye, 26 - 28 Ekim 2016, ss.93, (Özet Bildiri)

22. Antioxidant Properties of Maillard Reaction Productsfrom Glucose arginine Model System

ÇAĞDAŞ E., ERTEKİN FİLİZ B., SEYDİM A. C.

2nd Congress on Food Structure & Design - Akdeniz University, 26 - 28 Ekim 2016, (Özet Bildiri)

23. Üzüm Çekirdeği Ekstraktının Kitosan FilmlerinÖzelliklerine Etkilerinin Belirlenmesi

ÇAĞDAŞ E., SEYDİM A. C.

12. Gıda Kongresi, Türkiye, 5 - 07 Ekim 2016, (Özet Bildiri)

24. Effects of grape wine and apple cider vinegar on oxidative and antioxidative status in high cholesterol fed rats 2016 158 160

SEYDİM A. C., SEYDİM Z. B., KUMBUL DOĞUÇ D., SAVAŞ M. Ç., BUDAK H. N.

The 20th International Conference, Boston, MA, USA, 22 - 23 Eylül 2016, ss.158-160, (Özet Bildiri)

25. The Natural Probiotic Mine Kefir Grains

SEYDİM Z. B., ATILGAN S., KÖK TAŞ T., SEYDİM A. C.

Functional and Medical Foods for Chronic Diseases: Bioactive Compounds and Biomarkers, Boston, Amerika Birleşik Devletleri, 22 - 23 Eylül 2016, (Özet Bildiri)

26. Effect of kefir on Fusobacterium nucleatum in potentially preventing intestinalcancer

Dibekçi M., ÇAĞDAŞ E., SEYDİM A. C., SEYDİM Z. B.

Functional and Medical Foods for Chronic Diseases: Bioactive Compounds and Biomarkers, 22 - 23 Eylül 2016, (Özet Bildiri)

27. Effect of kefir on Fusobacterium nucleatum potentially causing intestinal cancer

SEYDİM Z. B., DİBEKÇİ M., ÇAĞDAŞ E., SEYDİM A. C.

20th International Conference of FFC - 8th International Symposium of ASFFBC, BOSTON, MA, Amerika Birleşik Devletleri, 22 - 23 Eylül 2016, ss.117-119, (Özet Bildiri) Sürdürülebilir Kalkınma

28. Effects of Grape Wine and Apple Cider Vinegar on Oxidative and Antioxidative Status in High Cholesterol Fed Rats

SEYDİM A. C., SEYDİM Z. B., KUMBUL DOĞUÇ D., SAVAŞ M. Ç., BUDAK H. N.

20th International Conference on Functional and Medical Foods for Chronic Diseases: Bioactive Compounds and Biomarkers, Boston, MA, Amerika Birleşik Devletleri, 22 - 23 Eylül 2016, ss.158-160, (Özet Bildiri)