G. Çelik

发表

Characteristics of Cookies Supplemented with Oleaster (Elaeagnus angustifolia L.) Flour. I Physicochemical, Sensorial and Textural Properties

Y. Sahan, D. Gocmen, A. Dundar, 2013 .

Microwave-Assisted Simultaneous Synthesis of Conducting and Non-Conducting Polymers from Potassium 2,4,6-Tribromophenolate

D. Kısakürek, G. Çelik, 2009 .

Microwave-assisted simultaneous synthesis of conducting, non-conducting and cross-linked polymers from sodium 2,4,6-tribromophenolate and LiOH

D. Kısakürek, G. Çelik, 2007 .

Simultaneous novel synthesis of conducting, nonconducting, and crosslinked polymers by microwave initiation

D. Kısakürek, G. Çelik, 2006 .

Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies

Y. Sahan, D. Gocmen, E. Aydin, 2019, Food science and biotechnology.

Synthesis of poly(dihalophenylene oxide)s by atom transfer radical rearrangement polymerization via Ce(IV)/Ce(III) complexes in solid state

D. Kısakürek, G. Çelik, 2006 .

Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.)

Y. Sahan, Ş. Gucer, D. Gocmen, 2015 .

Innovative Food Additives Oleaster Flour

Y. Sahan, A. Dündar, H. Kaplan, 2015 .

Comparative characterization of the content and in vitro bioaccessibility of minerals in two Cornus species

A. Ipek, Y. Sahan, G. Çelik, 2022, Mediterranean Agricultural Sciences.