Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid ProfilesAksem Aksoy, Seydi Yıkmış, Kemal YAZICI et al.|Foods|2024Cited by 19
Development of Ultrasound-Processed Poppy (<i>Papaver rhoeas</i> L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf LifeSeydi Yıkmış, Berna Erdal, Nazan Tokatlı Demirok et al.|ACS Omega|2024Cited by 5