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Issue Date	Title	Author(s)
2021	Physicochemical properties, total phenolic content, and antioxidant activity of chestnut, rhododendron, acacia and multifloral honey	Akgun, Nurettin; Celik, Omer Faruk; Kelebekli, Latif; Ordu Üniversitesi; 0000-0002-6105-4825; 0000-0002-6242-2589
2021	Investigation of physicochemical, microbiological, textural, and sensory properties of set-type yogurt with Mentha pulegium L. (pennyroyal) powder	Balpetek Kulcu, Duygu; Kosgin, Emine Busra; Celik, Omer Faruk; Turabi Yolacaner, Elif; Ordu Üniversitesi; 0000-0002-6105-4825; 0000-0001-7108-2654
2023	Improving the antioxidant activity of yogurt through black and green tea supplementation	Celik, Omer Faruk; Kilicaslan, Merve; Akcaoglu, Sevgi; Ozturk, Yasin; Ordu Üniversitesi; 0000-0002-6105-4825; 0009-0001-2299-7396
2022	Effects of probiotic adjuncts on physicochemical properties, organic acids content, and proteolysis in cheese prepared from buffalo milk	Murtaza, Mian Anjum; Anees-Ur-Rehman, Muhammad; Hafiz, Iram; Ameer, Kashif; Celik, Omer Faruk; Ordu Üniversitesi; 0000-0002-0893-7397; 0000-0002-6105-4825; 0000-0003-4019-1772
2020	Traditional yogurt dilemma; rich flavor vs. microbial safety: An investigation on Volatile Aroma Profiles, Chemical, and Microbiological Qualities of Traditional Yogurts	Celik, Omer Faruk; Temiz, Hasan; Ordu Üniversitesi; 0000-0002-6105-4825
2022	Lactobacilli isolates as potential aroma producer starter cultures: Effects on the chemical, physical, microbial, and sensory properties of yogurt	Celik, Omer Faruk; Temiz, Hasan; Ordu Üniversitesi; 0000-0002-6105-4825