| The optimization of dilute acid hydrolysis of cotton stalk in xylose production O Akpinar, O Levent, Ş Bostanci, U Bakir, L Yilmaz Applied biochemistry and biotechnology 163, 313-325, 2011 | 46 | 2011 |
| Enzymatic processing and antioxidant activity of agricultural waste autohydrolysis liquors. O Akpinar, K Gunay, Y Yilmaz, O Levent, S Bostanci BioResources, 2010 | 31 | 2010 |
| Optimization and comparison of dilute acid pretreatment of selected agricultural residues for recovery of xylose. O Akpinar, O Levent, S Sabanci, RS Uysal, B Sapci BioResources 6 (4), 2011 | 30 | 2011 |
| Evaluation of antioxidant activity of dilute acid hydrolysate of wheat straw during xylose production O Akpinar, S Sabanci, O Levent, A Sayaslan Industrial Crops and Products 40, 39-44, 2012 | 29 | 2012 |
| Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties B Erdal, S Yıkmış, NT Demirok, E Bozgeyik, O Levent Biology 11 (6), 926, 2022 | 27 | 2022 |
| Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses AF Atasoy, AA Hayaloglu, H Kırmacı, O Levent, H Türkoğlu Small Ruminant Research 115 (1-3), 113-123, 2013 | 26 | 2013 |
| Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and … S Yıkmış, E Bozgeyik, O Levent, H Aksu Journal of Food Processing and Preservation 45 (10), e15883, 2021 | 21 | 2021 |
| Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar S Yıkmış, B Erdal, E Bozgeyik, O Levent, A Yinanç International Journal of Gastronomy and Food Science 29, 100574, 2022 | 19 | 2022 |
| Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the … C Doguer, S Yıkmış, O Levent, M Turkol Journal of Food Processing and Preservation 45 (5), e15436, 2021 | 17 | 2021 |
| Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed … S Yıkmış, H Ozer, O Levent, BG Çöl, B Erdal Journal of Food Measurement and Characterization 16 (4), 3023-3041, 2022 | 16 | 2022 |
| Effects of wild-type starter culture (artisanal strains) on volatile profile of Urfa cheese made from ewe milk HA Kırmacı, AA Hayaloğlu, HB Özer, AF Atasoy, O Levent International Journal of Food Properties 18 (9), 1915-1929, 2015 | 11 | 2015 |
| Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses S Yıkmış, NT Demirok, O Levent, D Apaydın Heliyon 9 (9), 2023 | 9 | 2023 |
| A Detailed Comparative Study on Some Physicochemical Properties, Volatile Composition, Fatty Acid, and Mineral Profile of Different Almond (Prunus dulcis L … O Levent Horticulturae 8 (6), 488, 2022 | 8 | 2022 |
| Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network … S Yıkmış, DD Altıner, H Ozer, O Levent, G Celik, BG Çöl Journal of Food Processing and Preservation 46 (11), e17102, 2022 | 7 | 2022 |
| Moderate temperature and UV‐C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color S Yıkmış, S Barut Gök, O Levent, E Kombak Journal of Food Process Engineering 44 (12), e13893, 2021 | 6 | 2021 |
| Effect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce O Levent, M Alpaslan Journal of Food Measurement and Characterization 12, 1072-1083, 2018 | 5 | 2018 |
| Impact of UV-C and thermal pasteuri) zation on bioactive compounds, senso) ry characteristics and aroma profile of traditionally produced koruk vinegar. SB Gök, S Yıkmıs, O Levent, S Karatas Journal of Food Safety & Food Quality/Archiv für Lebensmittelhygiene 73 (5), 2022 | 4 | 2022 |
| Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and … O Levent, F Yuksel Journal of Food Science and Technology 59 (9), 3609-3618, 2022 | 3 | 2022 |
| Farklı kurutma yöntemlerinin Alkaya kayısı çeşidinin toplam fenolik içeriğine etkisi M Kaplan, S Eskigün, O Levent, H Dıraman, A Atik Gıda ve Yem Bilimi Teknolojisi Dergisi, 37-44, 2019 | 3 | 2019 |
| Gün kurusu Malatya kayısılarının naturel bileşikler ile raf ömrünün uzatılması O Levent Fen Bilimleri Enstitüsü, 2011 | 3 | 2011 |
Ali Adnan HayalogluProfessor of Food Science, Inonu University, Turkey在 inonu.edu.tr 的电子邮件经过验证
Ali Adnan HayalogluProfessor of Food Science, Inonu University, Turkey在 inonu.edu.tr 的电子邮件经过验证
Ahmet Ferit AtasoyHarran Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği在 harran.edu.tr 的电子邮件经过验证