| Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture O Gul, M Mortas, I Atalar, M Dervisoglu, T Kahyaoglu Journal of dairy science 98 (3), 1517-1525, 2015 | 154 | 2015 |
| Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk O Gul, FT Saricaoglu, M Mortas, I Atalar, F Yazici Innovative Food Science & Emerging Technologies 41, 411-420, 2017 | 88 | 2017 |
| Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir O Gul, I Atalar, M Mortas, M Dervisoglu International Journal of Dairy Technology 71, 73-80, 2018 | 71 | 2018 |
| New approaches to determination of HMF RA Oral, M Mortas, M Dogan, K Sarioglu, F Yazici Food chemistry 143, 367-370, 2014 | 42 | 2014 |
| Evaluation of the nutritional and storage quality of meatballs formulated with bee pollen S Turhan, F Yazici, FT Saricaoglu, M Mortas, H Genccelep Korean Journal for Food Science of Animal Resources 34 (4), 423, 2014 | 39 | 2014 |
| Improving the screening of potato breeding lines for specific nutritional traits using portable mid-infrared spectroscopy and multivariate analysis H Ayvaz, A Bozdogan, MM Giusti, M Mortas, R Gomez, ... Food chemistry 211, 374-382, 2016 | 36 | 2016 |
| A novel spectrophotometric method based on Seliwanoff test to determine 5-(Hydroxymethyl) furfural (HMF) in honey: Development, in house validation and application A Besir, F Yazici, M Mortas, O Gul Lwt 139, 110602, 2021 | 35 | 2021 |
| Adulteration detection technologies used for halal/kosher food products: an overview M Mortas, N Awad, H Ayvaz Discover Food 2 (1), 15, 2022 | 31 | 2022 |
| Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection O Gul, M Dervisoglu, M Mortas, O Aydemir, E Ilhan, K Aksehir Journal of Food Composition and Analysis 37, 82-86, 2015 | 29 | 2015 |
| Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on … O Gul, I Atalar, M Mortas, FT Saricaoglu, F Yazıcı Journal of Food Measurement and Characterization 12, 2404-2415, 2018 | 25 | 2018 |
| Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy R Temizkan, A Can, MA Dogan, M Mortas, H Ayvaz International Dairy Journal 110, 104795, 2020 | 23 | 2020 |
| Evaluation of color, lipid oxidation and microbial quality in meatballs formulated with bee pollen during frozen storage S Turhan, FT Saricaoglu, M Mortas, F Yazici, H Genccelep Journal of Food Processing and Preservation 41 (3), e12916, 2017 | 23 | 2017 |
| Near-and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species H Ayvaz, M Mortas, MA Dogan, M Atan, G Yildiz Tiryaki, Y Karagul Yuceer Journal of Food Science and Technology 58, 3981-3992, 2021 | 19 | 2021 |
| Effect of brewing process and sugar content on 5-hydroxymethylfurfural and related substances from Turkish coffee M Mortas, O Gul, F Yazici, M Dervisoğlu International Journal of Food Properties 20 (8), 1866-1875, 2017 | 18 | 2017 |
| Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery—A Review Z Diaconeasa, CI Iuhas, H Ayvaz, M Mortas, A Farcas, M Mihai, C Danciu, ... Plants 12 (1), 74, 2023 | 15 | 2023 |
| Nanoencapsulation of Cyanidin 3-O-Glucoside: Purpose, Technique, Bioavailability, and Stability O Zannou, KF Oussou, IB Chabi, NMH Awad, MV Aïssi, G Goksen, ... Nanomaterials 13 (3), 617, 2023 | 8 | 2023 |
| Rapid discrimination of Turkish commercial hazelnut (Corylus avellana L.) varieties using Near-Infrared Spectroscopy and chemometrics H Ayvaz, R Temizkan, HE Genis, M Mortas, DO Genis, MA Dogan, ... Vibrational Spectroscopy 119, 103353, 2022 | 8 | 2022 |
| Potential use of high pressure homogenized hazelnut beverage for a functional yoghurt-like product O Gul, I Atalar, M Mortas, FT Saricaoglu, A Besir, LB Gul, F Yazici Anais da Academia Brasileira de Ciências 94 (1), e20191172, 2022 | 7 | 2022 |
| OVEN COOKING AS ALTERNATIVE TO SMOKING: EVALUATION OF PHYSICOCHEMICAL, MICROBIOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF CIRCASSIAN CHEESE DURING STORAGE AND DETERMINATION OF … O Gul, O Aydemir, I Atalar, M Mortas, M Dervisoglu Carpathian Journal of Food Science & Technology 11 (1), 2019 | 6 | 2019 |
| Furfural contents and some physical and chemical properties of raisins O Gul, M Mortas, M Dervisoglu, M Er, M Atmaca, İ Atalar Akademik Gıda 14 (3), 235-241, 2016 | 6 | 2016 |
