Citation Impact
Citing Papers
Modelling the Effects of Processing Factors on the Changes in Colour Parameters of Cooked Meatballs Using Response Surface Methodology
2010
Peanuts as functional food: a review
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Flax and flaxseed oil: an ancient medicine & modern functional food
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Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis
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Pomegranate and its Many Functional Components as Related to Human Health: A Review
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Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria
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Tunable sieving of ions using graphene oxide membranes
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Bioactives from fruit processing wastes: Green approaches to valuable chemicals
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Mango (Mangifera indica L.) by-products and their valuable components: A review
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Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate
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Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies
2014
Applications of ultrasound in food technology: Processing, preservation and extraction
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Effect of Extrusion Cooking on Functional Properties and in vitro Starch Digestibility of Barley‐Based Extrudates from Fruit and Vegetable By‐Products
2009
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
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Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review
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The effect of extrusion processing on the physiochemical properties of extruded orange pomace
2015
Chapter 3 Processing of Food Wastes
2009
Hydrocolloids as thickening and gelling agents in food: a critical review
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Pomegranate peel and peel extracts: Chemistry and food features
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Removal of cytostatic drugs from aquatic environment: A review
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Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products
2007
SEMOLINA AND HYDRATION LEVEL DURING EXTRUSION AFFECT QUALITY OF FRESH PASTA CONTAINING FLAXSEED FLOUR
2008
Chemical composition and nutritive value of husked and naked oats grain
2009 Standout
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
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Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes
2009
Starch digestibility in food matrix: a review
2009 Standout
Role of Fiber in Cardiovascular Diseases: A Review
2010
Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars
2007
Extraction and bioconversion of kaempferol metabolites from cauliflower outer leaves through fungal fermentation
2015
Recent developments in forward osmosis: Opportunities and challenges
2012
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
2012 Standout
Food waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspective
2012 Standout
Current options for the valorization of food manufacturing waste: a review
2013
Bioactives from Agri-Food Wastes: Present Insights and Future Challenges
2020 Standout
Physico-chemical properties of cell wall materials obtained from ten grape varieties and their byproducts: grape pomaces and stems
2010
Development of a baking procedure for the production of oat‐supplemented wheat bread
2006
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
2012 Standout
Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization
2018 Standout
Millets: a solution to agrarian and nutritional challenges
2018 Standout
Estimation of Kinetic Parameters for Nonisothermal Food Processes
2003
Effect of processing on starch fractions in different varieties of finger millet
2007
Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria
2017
Citrus peel as a source of functional ingredient: A review
2016 Standout
Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: Evaluation of physical properties and consumer acceptance
2016
Effect of some hydrocolloids on the rheological properties of different formulated ketchups
2004
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
2009 Standout
Towards circular economy implementation: a comprehensive review in context of manufacturing industry
2015 Standout
Effect of Different Raisin Juice Preparations on Selected Properties of Gluten-Free Bread
2007
Physico‐chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours
2012
A review on circular economy: the expected transition to a balanced interplay of environmental and economic systems
2015 Standout
Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology
2005
Optimization of operating conditions of rosemary essential oil extraction by a fast controlled pressure drop process using response surface methodology
2004
Works of Şenol İbanoğlu being referenced
Kinetics of starch gelatinization during extrusion of tarhana, a traditional turkish wheat flour-yogurt mixture
1997
Influence of process variables on residence time distribution and flow patterns of tarhana in a twin-screw extruder
1997
Modelling of natural fermentation in cowpeas using response surface methodology
2001
Effect of canning on the starch gelatinization and protein in vitro digestibility of tarhana, a wheat flour-based mixture
2003
The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products
2009
Effect of storage on the selected properties of macaroni enriched with wheat germ
2003
Extrusion of tarhana: effect of operating variables on starch gelatinization
1996
Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour
2003
Rheological characterization of some traditional Turkish soups
1998
Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks
2008
Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies
2006
Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology
2004
Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour–yoghurt mixture
2006
The effect of fermentation conditions on the nutrients and acceptability of tarhana
1995
Effect of storage on the phytic acid content, total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour
2005