G. Yazici

Interleukin-21: A Potential Biomarker For Diagnosis and Predicting Prognosis in COVID-19 Patients.

H. Oral, M. Karadağ, A. Ursavaş, 2021, Turkish journal of medical sciences.

Using Edible Insects in Production of Cookies, Biscuits, and Crackers

G. Yazici, M. Ozer, 2021 .

A review of egg replacement in cake production: Effects on batter and cake properties

Gamze Nil Yazici, Mehmet Sertac Ozer, G. Yazici, 2021 .

General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food Products

M. Güven, G. Yazici, Tansu Taşpinar, 2022, Foods 2022.

Phytochemicals of Whole Grains and Effects on Health

G. Yazici, M. Özer, 2019, Health and Safety Aspects of Food Processing Technologies.

Aquafaba: A Multifunctional Ingredient in Food Production

G. Yazici, M. Ozer, Tansu Taşpinar, 2022, Foods 2022.

Investigating the potential of using aquafaba in eggless gluten-free cake production by multicriteria decision-making approach

A. Kokangul, Hülya Binokay, G. Yazici, 2023, Journal of Food Measurement and Characterization.