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	1.	Change in glyceride composition of olive pomace oil during enzymatic esterification. [electronic resource] by Gögüş, Fahrettin Fadiloglu, Sibel Ciftçi, Ozan Nazim Producer: 20040928 In: Die Nahrung vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Conversion of olive pomace oil to cocoa butter-like fat in a packed-bed enzyme reactor. [electronic resource] by Ciftçi, Ozan Nazim Fadiloğlu, Sibel Göğüş, Fahrettin Producer: 20081229 In: Bioresource technology vol. 100 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of the addition of a cocoa butter-like fat enzymatically produced from olive pomace oil on the oxidative stability of cocoa butter. [electronic resource] by Ciftçi, Ozan Nazim Kowalski, Bolesław Göğüş, Fahrettin Fadiloğlu, Sibel Producer: 20090901 In: Journal of food science vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	A Novel Modified Lipid: Enzymatic Esterification of 2-Monoacylglycerol with N-acetyl-l-leucine. [electronic resource] by Keskin Çavdar, Hasene Koçak Yanık, Derya Göğüş, Fahrettin Fadıloğlu, Sibel Producer: 20180619 In: Journal of food science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Valorization of Olive Pomace Oil with Enzymatic Synthesis of 2-Monoacylglycerol. [electronic resource] by Keskin, Hasene Koçak Yanık, Derya Mucuk, Hatice Neval Göğüş, Fahrettin Fadıloğlu, Sibel Producer: 20161025 In: Journal of food science vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)