Yayınlar

  1. Alwazeer, D. and Örs, B. 2019. ‘Reducing atmosphere drying as a novel drying technique for preserving the sensorial and nutritional notes of foods’, Journal of Food Science and Technology, pp. 1–11. doi: 10.1007/s13197-019-03850-2. https://rdcu.be/bGAqb.

  2. Alwazeer, D., DHAM, S. 2019. Presumptive Relationship between Oxidoreduction Potential and Both Antibacterial and Antioxidant Activities of Herbs and Spices: Oxidoreduction Potential as a Companion Tool for Measuring the Antioxidant Activity. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47(2), 506-514. doi:http://dx.doi.org/10.15835/nbha47111301. https://www.notulaebotanicae.ro/index.php/nbha/article/view/11301
  3. Alwazeer, D., Riondet, C. & Cachon, R. Current Microbiology. 2018. Comparison Between Fluorescent Probe and Ion-Selective Electrode Methods for Intracellular pH Determination in Leuconostoc mesenteroides.75 (11), 1493-1497. https://doi.org/10.1007/s00284-018-1550-9. https://link.springer.com/article/10.1007/s00284-018-1550-9
  4. Alwazeer, D. 2018. Kuru Gıdaların Rengini Muhafaza Etmeye Yönelik Yeni bir ‎‎Teknik: İndirgen Atmosferik Kurutma. Iğdır Üniversitesi Fen Bilimleri Enstitüsü ‎‎Dergisi, Cilt: 8 - Sayı: 4.p. 125 – 131.‎ DOI: 10.21597/jist.418232.
  5. Mustafa R, Alwazeer D, Oomah BD. 2017. A Comparison of Spectrophotometric ‎and Oxidoreduction Potential Method for Laccase Activity Measurement. Research ‎in Medical & Engineering Sciences. 2(1). RMES.000530.‎ https://crimsonpublishers.com/rmes/fulltext/RMES.000530.php