| Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics E Dertli, E Mercan, M Arıcı, MT Yılmaz, O Sağdıç LWT-Food Science and Technology 71, 116-124, 2016 | 177 | 2016 |
| RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and … O Sagdic, I Ozturk, G Ozkan, H Yetim, L Ekici, MT Yilmaz Food Chemistry 126 (4), 1749-1758, 2011 | 165 | 2011 |
| Modelling the effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology C Saricoban, MT Yilmaz World Applied Sciences Journal 9 (1), 14-22, 2010 | 163 | 2010 |
| A rapid ATR-FTIR spectroscopic method for detection of sibutramine adulteration in tea and coffee based on hierarchical cluster and principal component analyses N Cebi, MT Yilmaz, O Sagdic Food Chemistry 229, 517-526, 2017 | 141 | 2017 |
| Significance of serotonin transporter gene polymorphism in migraine M Yılmaz, ME Erdal, H Herken, O Cataloluk, Ö Barlas, YA Bayazıt Journal of the neurological sciences 186 (1-2), 27-30, 2001 | 108 | 2001 |
| Pasting properties, texture profile and stress–relaxation behavior of wheat starch/dietary fiber systems Ö Yildiz, B Yurt, A Baştürk, ÖS Toker, MT Yilmaz, S Karaman, O Dağlıoğlu Food Research International 53 (1), 278-290, 2013 | 103 | 2013 |
| Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile … MT Yilmaz, S Karaman, M Dogan, H Yetim, A Kayacier Journal of Food Engineering 108 (2), 327-336, 2012 | 103 | 2012 |
| Effect of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty O Sagdic, I Ozturk, MT Yilmaz, H Yetim Journal of food science 76 (7), M515-M521, 2011 | 102 | 2011 |
| Steady, dynamic, creep, and recovery analysis of ice cream mixes added with different concentrations of xanthan gum M Dogan, A Kayacier, ÖS Toker, MT Yilmaz, S Karaman Food and Bioprocess Technology 6, 1420-1433, 2013 | 101 | 2013 |
| An alternative way to encapsulate probiotics within electrospun alginate nanofibers as monitored under simulated gastrointestinal conditions and in kefir MT Yilmaz, O Taylan, CY Karakas, E Dertli Carbohydrate Polymers 244, 116447, 2020 | 100 | 2020 |
| Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions OS Toker, S Karasu, MT Yilmaz, S Karaman Food Research International 70, 125-133, 2015 | 97 | 2015 |
| Growth performance and quality properties of meat from broiler chickens reared under different monochromatic light sources M Karakaya, SS Parlat, MT Yilmaz, I Yildirim, B Ozalp British poultry science 50 (1), 76-82, 2009 | 97 | 2009 |
| Partial characterization of a levan type exopolysaccharide (EPS) produced by Leuconostoc mesenteroides showing immunostimulatory and antioxidant activities O Taylan, MT Yilmaz, E Dertli International journal of biological macromolecules 136, 436-444, 2019 | 96 | 2019 |
| A novel antifungal surface-coating application to limit postharvest decay on coated apples: Molecular, thermal and morphological properties of electrospun zein–nanofiber mats … A Yilmaz, F Bozkurt, PK Cicek, E Dertli, MZ Durak, MT Yilmaz Innovative Food Science & Emerging Technologies 37, 74-83, 2016 | 95 | 2016 |
| Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results MT Yilmaz, NB Tatlisu, OS Toker, S Karaman, E Dertli, O Sagdic, M Arici Food Research International 64, 634-646, 2014 | 94 | 2014 |
| A novel method to differentiate bovine and porcine gelatins in food products: NanoUPLC-ESI-Q-TOF-MSE based data independent acquisition technique to detect marker peptides in … MT Yilmaz, Z Kesmen, B Baykal, O Sagdic, O Kulen, O Kacar, H Yetim, ... Food chemistry 141 (3), 2450-2458, 2013 | 94 | 2013 |
| Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties C Sarıçoban, MT Yılmaz, M Karakaya Meat Science 83 (4), 610-619, 2009 | 94 | 2009 |
| Characteristics of meat emulsion systems as influenced by different levels of lemon albedo C Sarıçoban, B Özalp, MT Yılmaz, G Özen, M Karakaya, M Akbulut Meat science 80 (3), 599-606, 2008 | 94 | 2008 |
| A novel strategy for probiotic bacteria: Ensuring microbial stability of fish fillets using characterized probiotic bacteria-loaded nanofibers Z Ceylan, R Meral, CY Karakaş, E Dertli, MT Yilmaz Innovative Food Science & Emerging Technologies 48, 212-218, 2018 | 93 | 2018 |
| Selenium and Topiramate Modulates Brain Microsomal Oxidative Stress Values, Ca2+-ATPase Activity, and EEG Records in Pentylentetrazol-Induced Seizures in … M Nazıroğlu, S Kutluhan, M Yılmaz Journal of membrane biology 225, 39-49, 2008 | 93 | 2008 |
Enes DertliPhDVerified email at yildiz.edu.tr
