Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma-active profile of wheat bread

Hasim Kelebek; Hatice Kubra Sasmaz; Gamze Nil Yazici; Onur Sevindik; Gamze Guclu; Turkan Uzlasir; Özge Aksay; Mehmet Sertac Ozer; Serkan Selli

doi:10.1038/s41598-026-47739-5

Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma-active profile of wheat bread

H Hasim Kelebek H Hatice Kubra Sasmaz G Gamze Nil Yazici O Onur Sevindik G Gamze Guclu T Turkan Uzlasir � Özge Aksay M Mehmet Sertac Ozer S Serkan Selli

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Article Details

Journal Scientific Reports

Volume / Issue Vol. 16, Issue 1

Published April 11, 2026

DOI 10.1038/s41598-026-47739-5

ISSN 2045-2322

Publisher Nature Portfolio

Journal Info

Scientific Reports

Nature Portfolio

ISSN: 2045-2322 Open Access Life Sciences

Authors (9)

H

Hasim Kelebek

H

Hatice Kubra Sasmaz

G

Gamze Nil Yazici

O

Onur Sevindik

G

Gamze Guclu

T

Turkan Uzlasir

�

Özge Aksay

M

Mehmet Sertac Ozer

S

Serkan Selli

Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma-active profile of wheat bread

Article Details

Journal Info

Authors (9)

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