ZONGULDAK BULENT ECEVIT UNIVERSITY
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International Articles
SCI-Expanded DOI
Characterization of hemp seed oil-carnauba wax oleogel and the effect of oleogel usage and hemp seed flour substitution on the properties of wheat flour crackers

EREM FUNDAGÜL , KIRŞANU Mukarrem, YILMAZ CAN EMİNE
Food Chemistry Volume 527 | 2026

SCI-Expanded DOI
Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding

UZUNSOY İREM, EREM FUNDAGÜL , ANLI ELİF AYŞE
Food Science & Nutrition Volume 14 issue 9 | 2026

SCI-Expanded
Peanut Shell Valorization: Effects of Particle Size on Techno‐Functional Attributes, Mineral Profile, Starch Digestibility, and Bioactive Properties of Cookies

KONAK ALKIŞ ÜLGEN İLKNUR, EREM FUNDAGÜL , ŞAHİN NAZLI
Journal of Food Science Volume 91 issue 6 | 2026

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

EREM FUNDAGÜL
Food Science and Technology International Volume 31 issue 8 | 2025

SCI-Expanded 0 DOI
Production and characterization of a functional pasta for individuals with gluten-related disorders

YERLİKAYA KEBAPÇIOĞLU PINAR, YATMAZ HANİFE AYDAN, EREM FUNDAGÜL , KAYA Adem
British Food Journal Volume 127 issue 8 | 2025

SCI-Expanded 1 DOI
Physicochemical properties, the digestible and resistant starch content of chestnut flour with different particle sizes

EREM FUNDAGÜL
International Journal of Food Engineering Volume 20 issue 5 | 2024

ESCI 3 DOI
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