ZONGULDAK BULENT ECEVIT UNIVERSITY
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International Articles
WOS.SCI 1 DOI
Physicochemical properties, the digestible and resistant starch content of chestnut flour with different particle sizes

Erem, F
INTERNATIONAL JOURNAL OF FOOD ENGINEERING Volume 20 | 2024

WOS.SCI 3 DOI PM
Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins

Erem, F
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2024

WOS.ESCI 3 DOI
PARTIAL PURIFICATION AND CHARACTERIZATION OF AN EXTRACELLULAR METALLOPEPTIDASE PRODUCED BY Bacillus amyloliquefaciens FE-K1

Erem, F , Inan, M , Karakas Budak, B , Certel, M
TRAKYA UNIVERSITY JOURNAL OF NATURAL SCIENCES Volume 21 | 2020

ESCI
Partial Purification and Characterization of an Extracellular Metallopeptidase Produced By Bacillus amyloliquefaciens FE-K1

EREM FUNDAGÜL , İNAN MEHMET, KARAKAŞ BUDAK BARÇIN, CERTEL MUHARREM
Trakya University Journal of Natural Sciences Volume 21 issue 1 | 2020

TR DİZİN
Optimisation of Bacillus amyloliquefaciens FE-K1 Extracellular Peptidase Production by Response Surface Methodology

EREM FUNDAGÜL , İNAN MEHMET, CERTEL MUHARREM
Trakya University Journal of Natural Sciences Volume 19 issue 2 | 2018

SCI-Expanded
Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase

Altındağ Gülçin, CERTEL MUHARREM, EREM FUNDAGÜL , KONAK ÜLGEN İLKNUR
Food Science and Technology International Volume 21 issue 3 | 2015

SCI
Functional Characteristics of Egg White Proteins within Wheat, Rye, and Germinated-Rye Sourdoughs

EREM FUNDAGÜL , Sontag Strohm Tuula, CERTEL MUHARREM, Salovaara Hannu, Loponen Jussi
Journal of Agricultural and Food Chemistry Volume 58 issue 2 | 2010