Sibel Bolek (Sibel Bölek)

ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 9

Top Venues

Journal of food science

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Journal of food science and technology

Sağlık Bilimleri Üniversitesi

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Sağlık Bilimleri Üniversitesi Sep 26 2018

Turkey

Ana Bilim Dalı Başkanı :: Gıda Teknolojisi

Publications

Feriha Göksu, Zeynep Özlü, Sibel Bolek
Rhubarb powder: Potential uses as a functional bread ingredient. Journal of food science (2024)
Feriha Göksu, Zeynep Özlü, Sibel Bolek
Rhubarb powder: Potential uses as a functional bread ingredient. Journal of food science 89 (4) (2024)
Sibel Bolek, Feyza Tosya, Feriha Göksu
Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Feriha Göksu, Zeynep Özlü, Sibel Bolek
Rhubarb powder: Potential uses as a functional bread ingredient. Journal of food science 89 (4) (2024)
Sibel Bolek, Muhammed A Göktaş, Feyza Tosya, Feriha Göksu, Özge Dinç
Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)
Sibel Bolek, Feyza Tosya, Özge Dinç
Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)
Sibel Bolek
Effects of roasting on bioavailability and bioactivities of Vigna angularis and potential of coffee-like beverage. Journal of food science 87 (3) (2022)
Sibel Bolek
Valorization of microwave roasted Tamarindus indica seed in functional biscuit production and effects on rheological and textural properties of biscuit dough. Journal of food science and technology 59 (5) (2021)
Sibel Bolek
Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation. Journal of food science 86 (1) (2020)

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Publication Activity (10 Years)

Top Topics

Top Venues

Sibel Bolek (Sibel Bölek)