Transforming Traditional Flatbread (Bazlama) into a Functional Food with Very High Resistant Starch and Low Glycemic Impact ,2026
Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response ,2026
High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley ,2024
Algılanan Destinasyon Yiyecek İçecek İmajının Tekrar Ziyarete Etkisi ,2019
A Novel high-amylose wheat-based functional cereal soup (tarhana) with
low glycemic index and high resistant starch ,2024
Reports
PIGMENTED WHEAT VARIETIES TO PRODUCE FLATBREADS WITH HIGHER ANTIOXIDANT CAPACITY AND LOWER GLYCEMIC INDEX - KARATAYLIOĞLU LALE,KÖKSEL HAMİT,ÖZER ÇAĞLA,ÖZKAN Kübra
Karakılçık ve Kavılca Unundan Fonksiyonel Erişte Yapımı - SARIMEŞE Ayşenur,YILDIRIM HALİDE,ÖZER ÇAĞLA
Ali Eşref Dede’nin Yemek Risalesi Helvalar Faslının Muhtevası - Karayıl Büşra,ÖZER ÇAĞLA
Malzeme ve Mutfak Kültürü Tasnif ve Tahlili Arşiv Taraması: Türk Folklor Araştırmaları (1949-1980) - Karayıl Büşra,ÖZER ÇAĞLA
Farklı Kurutma Yöntemleriyle İşlenen Nohut Mayasının Ekmek Kalitesi Üzerine Etkileri - Bektaş Çağla,ÖZER ÇAĞLA
Books
Exploring the Intersection of Gastronomy and Tourism – Trends, Challenges, and Opportunities
Theories and Practices in Tourism, Marketing and Management
Current Trends and Practices in Tourism
Sofradaki Bilim ve Lezzetteki Sanat: Gastronomiye Kapsamlı Bir Bakış
