N. Kutlu

Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples

Yagmur Erim Kose, Zafer Ceylan, R. Meral, 2021 .

A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions

Zafer Ceylan, I. Cavidoglu, R. Meral, 2021 .

The nanoemulsions: a new design and fat‐reducing strategy for the bakery industry. Their effects on some quality attributes of fat‐reduced cakes

R. Meral, N. Kutlu, Mehmet Mustafa Ekin, 2022, Journal of food processing and preservation.

A Novel Gastronomy Application Technique for Ready‐to‐Eat Salmon Meat Samples: Curcumin and Black Seed Oil Nanofibers with Sous Vide Cooking

B. Balci, Zafer Ceylan, R. Meral, 2022, Journal of food processing and preservation.

A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil.

Zafer Ceylan, R. Meral, A. S. Babaoğlu, 2023, Food research international.