| The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices TK Tepe, B Tepe Heat and Mass Transfer 56 (11), 3047-3057, 2020 | 78 | 2020 |
| Impact of pretreatments and hybrid microwave assisting on drying characteristics and bioactive properties of apple slices FB Tepe Journal of Food Processing and Preservation 46 (10), e17067, 2022 | 20 | 2022 |
| Impact of air temperature on drying characteristics and some bioactive properties of kiwi fruit slices FB Tepe, TK Tepe, A Ekinci Chemical Industry & Chemical Engineering Quarterly, 2022 | 15 | 2022 |
| Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying B Tepe, R Ekinci Italian Journal of Food Science 33 (1), 1-15, 2021 | 14 | 2021 |
| Gıdalarda Biyoaktif Peptit Oluşumu ve Aktivitesi Üzerine Isıl İşlem Ve Fermantasyonun Etkileri FB Otağ, M Hayta Gıda 38 (5), 307-314, 2013 | 14 | 2013 |
| Heat shock protein 40-Gok1 isolation from Toxoplasma gondii RH strain K A Coskun, A Ozgur, B Otag, M Mungan, Y Tutar Protein and Peptide Letters 20 (12), 1294-1301, 2013 | 12 | 2013 |
| Drying kinetics and energy efficiency of microwave-dried lemon slices FB Tepe, TK Tepe, A Ekinci Chemical Industry and Chemical Engineering Quarterly 28 (4), 297-304, 2022 | 7 | 2022 |
| A Review: The Physical, Nutritional, Bioactive Properties and Health Benefits of Jujube Fruit FB Tepe, R Ekinci, Ç Kadakal, NM NİZAMLIOĞLU Celal Bayar University Journal of Science 18 (1), 67-75, 2022 | 5 | 2022 |
| Farklı pişirme tekniklerinin havuç dilimlerinin bazı kimyasal ve biyoaktif özellikleri Ç Özer, B Tepe Journal of Tourism and Gastronomy Studies 7 (4), 2630-2643, 2019 | 5 | 2019 |
| The physical and chemical properties of the jujube fruits at different maturation stages FBÃ TEPE, R EKÄ, A EKÄ Journal of microbiology, biotechnology and food sciences 11 (4), e4370-e4370, 2022 | 4 | 2022 |
| Relation between ergosterol and various mycotoxins in different cheeses Ç Kadakal, NM Nizamlıoğlu, TK Tepe, S Arısoy, B Tepe, S Batu Turkish Journal of Agriculture-Food Science and Technology, 2020 | 4 | 2020 |
| Thermal degradation and thermodynamic properties of ascorbic acid, total phenolic content and antioxidant activity of convective dried kiwi fruits FB Tepe Turkish Journal of Agriculture-Food Science and Technology 10 (10), 1877-1883, 2022 | 3 | 2022 |
| The comparison of drying and rehydration characteristics of TK Tepe, B Tepe | 2 | 2020 |
| Which One May Be the Best Quality Parameter of Risky Foods in Terms of Mold: Aflatoxins, Patulin, Ochratoxin a and Ergosterol Ç Kadakal, HS Batu, TK Tepe, P Sengun, Ç Kadakal, TT Kağan Agric Food, 2018 | 1 | 2018 |
| NOHUT PROTEİN HİDROLİZATLARININ ANJİYOTENSİN DÖNÜŞTÜRÜCÜ ENZİM (ADE) İNHİBİTÖR AKTİVİTESİ ÜZERİNE ULTRASON, MİKRODALGA, FERMANTASYON VE PİŞİRMENİN ETKİLERİ FB Otağ, M Hayta Gıda 41 (1), 9-14, 2016 | 1 | 2016 |
| Improvement of pear slices drying by pretreatments and microwave-assisted convective drying method: drying characteristics, modeling of artificial neural network, principal … TK Tepe, FB Tepe Journal of Thermal Analysis and Calorimetry, 1-16, 2024 | | 2024 |
| Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin … TK Tepe, N Azarabadi, FB Tepe Karadeniz Fen Bilimleri Dergisi 14 (1), 168-193, 2024 | | 2024 |
| BÖLÜM 3 FB TEPE, ÖGTK TEPE İlişkisel Bağlamda GASTRONOMİ ve Diğer Disiplinler, 35, 2021 | | 2021 |
| Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, Turkey B Tepe, R Ekinci | | |
