Iğdır Üniversitesi

Duried Alwazeer, Franky Fuh-Ching Liu, Xiao Yu Wu, Tyler W. LeBaron, "Combating Oxidative Stress and Inflammation in COVID-19 by Molecular Hydrogen Therapy: Mechanisms and Perspectives", Oxidative Medicine and Cellular Longevity, vol. 2021, Article ID 5513868, 17 pages, 2021. https://doi.org/10.1155/2021/5513868.

Ceylan, M. M., Bulut, M., & Alwazeer, D. (2021). Improvement of pasting and textural properties of sunn‐damaged wheat flour using tea waste extracts. Journal of Food Processing and Preservation, e15728.DOI: 10.1111/jfpp.15728.https://ifst.onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15728.

Köktürk, M., Yıldırım, S., Eser, G., Bulut, M., & Alwazeer, D. (2021). Hydrogen-Rich Water Alleviates the Nickel-Induced Toxic Responses (Inflammatory Responses, Oxidative Stress, DNA Damage) and Ameliorates Cocoon Production in Earthworm. Biological Trace Element Research, 1-11.https://doi.org/10.1007/s12011-021-02908-7.https://link.springer.com/content/pdf/10.1007/s12011-021-02908-7.pdf.

Bulut, M., Tunçtürk, Y., & Alwazeer, D. (2021). Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage. International Journal of Dairy Technology.doi: 10.1111/1471-0307.12803.https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12803.

Alwazeer, D., & Cachon, R. (2020). Ion-selective electrode integrated in small-scale bioreactor for continuous intracellular pH determination in Lactobacillus plantarum. Folia microbiologica, 65(3), 467-473.https://doi.org/10.1007/s12223-019-00749-5F.https://link.springer.com/content/pdf/10.1007/s12223-019-00749-5.pdf

Alwazeer, D. (2020). Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries. Food Research International, 132, 109108.https://doi.org/10.1016/j.foodres.2020.109108.https://www.sciencedirect.com/science/article/pii/S0963996920301332.

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.