Zeynep B Guzel-Seydim

Antioxidant activity and phenolic content of wine vinegars produced by two different techniques.

Z. Guzel‐Seydim, Havva Nilgun Budak, Zeynep B Guzel-Seydim, 2010, Journal of the science of food and agriculture.

Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats.

Z. Guzel‐Seydim, D. Kumbul Doğuç, Zeynep B Guzel-Seydim, 2011, Journal of agricultural and food chemistry.

Functional properties of vinegar.

Z. Guzel‐Seydim, Zeynep B Guzel-Seydim, A. Greene, 2014, Journal of food science.