| The effects of different gums and their interactions on the rheological properties of a dairy dessert: a mixture design approach OS Toker, M Dogan, E Canıyılmaz, NB Ersöz, Y Kaya Food and Bioprocess Technology 6, 896-908, 2013 | 102 | 2013 |
| 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 |
| Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization E Dertli, OS Toker, MZ Durak, MT Yilmaz, NB Tatlısu, O Sagdic, H Cankurt Carbohydrate Polymers 136, 427-440, 2016 | 90 | 2016 |
| Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: an optimization study based … MT Yilmaz, E Dertli, OS Toker, NB Tatlisu, O Sagdic, M Arici Journal of Dairy Science 98 (3), 1604-1624, 2015 | 90 | 2015 |
| Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels OS Toker, M Dogan, NB Ersöz, MT Yilmaz Industrial Crops and Products 50, 137-144, 2013 | 86 | 2013 |
| Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type … E Dertli, MT Yilmaz, NB Tatlisu, OS Toker, H Cankurt, O Sagdic Meat Science 121, 156-165, 2016 | 57 | 2016 |
| Application of different multi-criteria decision techniques to determine optimum flavour of prebiotic pudding based on sensory analyses VE Gurmeric, M Dogan, OS Toker, E Senyigit, NB Ersoz Food and Bioprocess Technology 6, 2844-2859, 2013 | 55 | 2013 |
| Fabrication and characterization of thymol-loaded nanofiber mats as a novel antimould surface material for coating cheese surface NB Tatlisu, MT Yilmaz, M Arici Food Packaging and Shelf Life 21, 100347, 2019 | 40 | 2019 |
| A new trend among plant-based food ingredients in food processing technology: Aquafaba E Erem, NC Icyer, NB Tatlisu, M Kilicli, GH Kaderoglu, ÖS Toker Critical Reviews in Food Science and Nutrition 63 (20), 4467-4484, 2023 | 31 | 2023 |
| Combination of the simple additive (saw) approach and mixture design to determine optimum cocoa combination of the hot chocolate beverage M Dogan, T Aktar, OS Toker, NB Tatlisu International Journal of Food Properties 18 (8), 1677-1692, 2015 | 26 | 2015 |
| Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach M Dogan, NB Ersoz, OS Toker, Y Kaya, E Canıyılmaz European Food Research and Technology 238, 47-58, 2014 | 26 | 2014 |
| Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox-Merz rule M Arici, NB ERSÖZ, ÖS TOKER, MT Yilmaz, H Cankurt, MZ DURAK, ... Turkish Journal of Agriculture and Forestry 38 (3), 377-387, 2014 | 19 | 2014 |
| Comprehensive review of transcriptomics (RNAs) workflows from blood specimens AA Husseini, M Derakhshandeh, NB Tatlisu Separation & Purification Reviews 51 (1), 57-77, 2022 | 12 | 2022 |
| Cooking with ChatGPT and Bard: A Study on Competencies of AI Tools on Recipe Correction, Adaption, Time Management and Presentation AH Değerli, NB TATLISU Journal of Tourism & Gastronomy Studies 11 (4), 2658-2673, 2023 | 1 | 2023 |
| Effect of in situ exopolysaccharide production on sensory properties of Turkish-type fermented sausage MT Yılmaz, ÖS Toker, NB Tatlısu, M Arıcı, E Dertli Sigma Journal of Engineering and Natural Sciences 34 (2), 261-267, 2016 | 1 | 2016 |
| GSF Gelişim: Güzel Sanatlar Fakültesi Haber ve Etkinlikler Bülteni (Sayı: 11, Mayıs 2021) M Boyacı, B Kamacıoğlu, G Uzgören, E Çirişoğlu, Z Abacı, M Karadaban, ... İstanbul Gelişim Üniversitesi/Istanbul Gelisim University, 2021 | | 2021 |
| Timol Yüklü Nanolif film üretimi, karakterizasyonu ve kaşar peyniri yüzeyinde antifungal kaplama materyali olarak kullanılması NB Tatlısu | | 2019 |
