1. Guroy, B., O. Karadal, S. Mantoglu and O.I. Sahın-Cebecı, 2017. Effects of different drying methods on C-phycocyanin content of Spirulina platensis powder. Eng. J. Fish. Aquatic Sci., 34: 129-132.
2. Aka-Kayguluoglu, A., A. Akpinar-Bayizit and O.I. Sahin-Cebeci, 2014. Evaluation of physicochemical and sensory properties of green olive pastes. Indian J. Traditional Knowledge, 13: 654-658.
3. Sahin, O.I., A.A. Bayizit and B. Canan, 2013. Determination of fatty acids from Spirulina platensis under different extraction methods. Curr. Opin. Biotechnol., 24: S91-S92.
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4. Yilmaz-Ersan, L., A. Akpinar-Bayizit, T. Ozcan, O.I. Sahin and P. Aydinol, 2011. Assesment of some microbiological and chemical properties of pismaniye sweet. Afr. J. Microbiol. Res., 5: 1119-1122.
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5. Akpinar-Bayizit, A., T. Ozcan, O.I. Sahin and L. Yilmaz-Ersan, 2011. The formation of polycyclic hydrocarbons during smoking process of cheese. Mljekarstvo, 61: 193-198.
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6. Ozcan, T., L. Yilmaz-Ersan, A. Akpinar-Bayizit, O.I. Sahin and P. Aydinol, 2010. Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in rice pudding. Mljekarstvo, 60: 135-144.
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7. Akpinar-Bayizit, A., T. Ozcan, O.I. Sahin and L. Yilmaz-Ersan, 2010. The utilisation of microbial poly-hydroxy alkanoates (PHA) in food industry. Res. J. Bıotechnol., 5: 76-79.