| Acrylamide formation in different batter formulations during microwave frying I Barutcu, S Sahin, G Sumnu LWT-Food Science and Technology 42 (1), 17-22, 2009 | 101 | 2009 |
| Effects of microwave frying and different flour types addition on the microstructure of batter coatings I Barutcu, S Sahin, G Sumnu Journal of Food Engineering 95 (4), 684-692, 2009 | 63 | 2009 |
| Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods G Akar, I Barutçu Mazı Journal of Food Process Engineering 42 (3), e13011, 2019 | 58 | 2019 |
| Effects of ultrasound‐assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices D Çağlayan, I Barutçu Mazı Journal of Food Processing and Preservation 42 (9), e13679, 2018 | 45 | 2018 |
| Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying E Aydınkaptan, IB Mazı Grasas y Aceites 68 (3), e202-e202, 2017 | 28 | 2017 |
| Microwave heating of sunflower oil at frying temperatures: effect of power levels on physicochemical properties E Aydinkaptan, BG Mazi, I Barutçu Mazi Journal of food process engineering 40 (2), e12402, 2017 | 28 | 2017 |
| Phenolic content and some physical properties of dried broccoli as affected by drying method MS Yilmaz, Ö Şakiyan, I Barutcu Mazi, BG Mazi Food Science and Technology International 25 (1), 76-88, 2019 | 25 | 2019 |
| Effect of zein coating enriched by addition of functional constituents on the lipid oxidation of roasted hazelnuts E Yıldırım, I Barutçu Mazı Journal of Food Process Engineering 40 (4), e12515, 2017 | 15 | 2017 |
| Magnetic resonance temperature mapping of microwave‐fried chicken fingers I Barutcu, MJ McCarthy, YS Seo, S Sahin Journal of food science 74 (5), E234-E240, 2009 | 9 | 2009 |
| Sıcaklık, askorbik asit ve pH’nın kırmızı pancar (Beta vulgaris L.) betasiyaninlerinin bozunma kinetiği üzerine etkilerinin incelenmesi E Tekin, H Türe, IB Mazı Uludağ Üniversitesi, 2018 | 8 | 2018 |
| Time temperature indicator film based on alginate and red beetroot (Beta vulgaris L.) extract: in vitro characterization E Tekin, IB Mazı, H Türe Ukrainian Food Journal 9 (2), 344-480, 2020 | 6 | 2020 |
| The effects of microwave frying on myofibrillar and sarcoplasmic proteins of chicken breast meat I BARUTÇU MAZI, BG MAZI Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 27 (4), 496-506, 2017 | 4 | 2017 |
| Effects of different batter formulations on physical and chemical properties of microwave and conventionally fried chicken fingers I Barutçu Mazı Middle East Technical University, 2009 | 4 | 2009 |
| ADSORPTION ISOTHERMS OF KIWIFRUIT DRIED BY DIFFERENT DRYING METHODS A KIZMAZ, D ALTIOK, I BARUTÇU Mühendislik Bilimleri ve Tasarım Dergisi 7 (1), 167-174, 2019 | 3 | 2019 |
| Mikrodalgada Kızartmanın Tavuk Göğüs Eti Miyofibriler ve Sarkoplazmik Proteinleri Üzerine Etkileri I BARUTÇU, B Gökçen Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 27 (4), 496-506, 0 | 2 | |
| Frying of Foods S Sahin, I Barutcu Handbook of Food Safety Engineering, 412-443, 2011 | 1 | 2011 |
| Effect of microwave on acrylamide formation in frying. I Barutcu, S Sahın, G Sumnu Central theme, technology for all: sharing the knowledge for development …, 2008 | | 2008 |
| Kızartılıp Dondurulmuş Ürünlerin Mikrodalgada Isıtılması İçin Kaplama Maddesi Tasarımı I Barutçu, S Şahin, G Şumnu | | |
| The Effects of Microwave Frying on Myofibrillar and Sarcoplasmic Proteins of Chicken Breast Meat I BARUTÇU, BG MAZI | | |
| SICAKLIK, ASKORBiK ASiT VE pH’NIN KIRMIZI PANCAR (Beta vulgaris L.) BETASiYANiNLERiNiN BOZUNMA KiNETiĞi ÜZERiNE ETKiLERiNiN iNCELENMESi I BARUTÇU, E TEKİN, T Hasan Uludağ University Journal of The Faculty of Engineering 23 (2), 217-232, 0 | | |
