1. Bioactive peptides from food : sources, analysis, and functions /: sources, analysis, and functions. (2022) Editors: Nollet, Leo M. L, 1948-; Ötleş, Semih Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Evaluation of Olive Preservation Methods on Bioactive Constituents and Antioxidant Properties of Olive Oils. (16th March 2017) Authors: Irmak, Şahnur; Kadiroğlu, Pınar; Ötleş, Semih Journal: Journal of the American Oil Chemists' Society Issue: Volume 94:Number 4(2017) Page Start: 595 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Functional properties of traditional foods. (2016) Editors: Kristbergsson, Kristberg; Ötleş, Semih Record Type: Book Extent: 1 online resource (xxvii, 384 pages), illustrations (some color) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Handbook of food analysis instruments. (©2009) Other Names: Ötleş, Semih Record Type: Book Extent: 1 online resource (xv, 525 pages), illustrations (some color) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Influence of process conditions on ultrasound‐assisted protein extraction from cold pressed tomato seed waste. Issue 12 (3rd November 2021) Authors: Özyurt, Vasfiye Hazal; Tetik, Irmak; Ötleş, Semih Journal: Journal of food processing and preservation Issue: Volume 45:Issue 12(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation. Issue 10 (7th September 2022) Authors: Serdaroğlu, Meltem; Öztürk‐Kerimoğlu, Burcu; Zungur‐Bastıoğlu, Aslı; Kavuşan, Hülya Serpil; Ötleş, Semih; Özyurt, Vasfiye Hazal Journal: European journal of lipid science and technology Issue: Volume 124:Issue 10(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Methods of analysis of food components and additives. ([2012]) Other Names: Ötleş, Semih Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Probiotics and prebiotics in food, nutrition and health. (2014) Editors: Ötleş, Semih Record Type: Book Extent: 1 online resource (viii, 504 pages), illustrations (some color) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Proteomics for food authentication. (2020) Editors: Nollet, Leo M. L, 1948-; Ötleş, Semih Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗