| Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile F Tornuk, S Karaman, I Ozturk, OS Toker, B Tastemur, O Sagdic, M Dogan, ... Industrial Crops and Products 46, 124-131, 2013 | 301 | 2013 |
| Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration S Karaman, ÖS Toker, F Yüksel, M Çam, A Kayacier, M Dogan Journal of dairy Science 97 (1), 97-110, 2014 | 195 | 2014 |
| Rheological properties of some gums-salep mixed solutions A Kayacier, M Dogan Journal of Food engineering 72 (3), 261-265, 2006 | 163 | 2006 |
| Fatty acid composition of some walnut (Juglans regia L.) cultivars from east Anatolia M Dogan, A Akgul Grasas y aceites 56 (4), 328-331, 2005 | 120 | 2005 |
| 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 | 109 | 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 | 108 | 2012 |
| 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 | 106 | 2013 |
| Effect of oil type and fatty acid composition on dynamic and steady shear rheology of vegetable oils H Yalcin, OS Toker, M Dogan Journal of oleo science 61 (4), 181-187, 2012 | 105 | 2012 |
| 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 | 98 | 2013 |
| Rheological characteristics of some food hydrocolloids processed with gamma irradiation M Dogan, A Kayacier, E Ic Food Hydrocolloids 21 (3), 392-396, 2007 | 94 | 2007 |
| Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage RA Oral, M Dogan, K Sarioglu Food chemistry 142, 423-429, 2014 | 93 | 2014 |
| The effect of starch concentration and temperature on grape molasses: rheological and textural properties M Goksel, M Dogan, OS Toker, S Ozgen, K Sarioglu, RA Oral Food and Bioprocess Technology 6, 259-271, 2013 | 71 | 2013 |
| Temperature dependency of steady, dynamic, and creep-recovery rheological properties of ice cream mix OS Toker, S Karaman, F Yuksel, M Dogan, A Kayacier, MT Yilmaz Food and Bioprocess Technology 6, 2974-2985, 2013 | 67 | 2013 |
| Rheological properties of reconstituted hot salep beverage M Dogan, A Kayacier International Journal of Food Properties 7 (3), 683-691, 2004 | 61 | 2004 |
| 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 | 59 | 2013 |
| The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect D Aslan, M Dogan European Food Research and Technology 244, 409-421, 2018 | 56 | 2018 |
| Rheological behaviour of instant hot chocolate beverage: Part 1. Optimization of the effect of different starches and gums M Dogan, OS Toker, M Goksel Food Biophysics 6, 512-518, 2011 | 56 | 2011 |
| Application of deep eutectic solvents as a green and biodegradable media for extraction of anthocyanin from black carrots DA Türker, M Doğan Lwt 138, 110775, 2021 | 55 | 2021 |
| Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation S Karaman, MT Yilmaz, M Dogan, H Yetim, A Kayacier Journal of Food Engineering 107 (2), 241-252, 2011 | 54 | 2011 |
| Characteristics and fatty aced compositions of Rhus coriaria cultivars from southeast Turkey M Dogan, A Akgul SPRINGER, 2005 | 48 | 2005 |
Omer Said TokerYıldız Technical University在 yildiz.edu.tr 的电子邮件经过验证
