| Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats M Başlar, M Kılıçlı, OS Toker, O Sağdıç, M Arici Innovative Food Science & Emerging Technologies 26, 182-190, 2014 | 147 | 2014 |
| Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties Y Durmaz, M Kilicli, OS Toker, N Konar, I Palabiyik, F Tamtürk Algal Research 47, 101811, 2020 | 96 | 2020 |
| Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique M Başlar, M Kılıçlı, B Yalınkılıç Ultrasonics Sonochemistry 27, 495-502, 2015 | 96 | 2015 |
| Reduction of pesticide residues from tomatoes by low intensity electrical current and ultrasound applications MF Cengiz, M Başlar, O Basançelebi, M Kılıçlı Food chemistry 267, 60-66, 2018 | 80 | 2018 |
| Dehydration of green beans using ultrasound‐assisted vacuum drying as a novel technique: drying kinetics and quality parameters ZH Tekin, M Başlar, S Karasu, M Kilicli Journal of Food Processing and Preservation 41 (6), e13227, 2017 | 79 | 2017 |
| Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties BG Acan, M Kilicli, K Bursa, OS Toker, I Palabiyik, M Gulcu, M Yaman, ... LWT 138, 110451, 2021 | 54 | 2021 |
| Degradation kinetics of bioactive compounds and antioxidant activity of pomegranate arils during the drying process M Başlar, S Karasu, M Kiliçli, AA Us, O Sağdiç International Journal of Food Engineering 10 (4), 839-848, 2014 | 34 | 2014 |
| A new trend among plant-based food ingredients in food processing technology: Aquafaba E Erem, NC Icyer, NB Tatlisu, M Kilicli, GH Kaderoglu, ÖS Toker Critical Reviews in Food Science and Nutrition 63 (20), 4467-4484, 2023 | 33 | 2023 |
| Dehydration kinetics and changes of bioactive compounds of tulip and poppy petals as a natural colorant under vacuum and oven conditions S Karasu, M Kilicli, M Baslar, M Arici, O Sagdic, M Karaagacli Journal of Food Processing and Preservation 39 (6), 2096-2106, 2015 | 29 | 2015 |
| Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin S Karasu, M BAŞLAR, S Karaman, M Kilicli, AA Us, H Yaman, O SAĞDIÇ Turkish Journal of Agriculture and Forestry 40 (2), 177-185, 2016 | 25 | 2016 |
| Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties K Bursa, OS Toker, I Palabiyik, M Yaman, N Kian-Pour, N Konar, M Kilicli LWT 139, 110609, 2021 | 17 | 2021 |
| Effect of ultrasound and low-intensity electrical current for microbial safety of lettuce M Kilicli, M Baslar, MZ Durak, O Sagdic LWT 116, 108509, 2019 | 17 | 2019 |
| Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization BG Acan, OS Toker, I Palabiyik, HR Pirouzian, K Bursa, M Kilicli, ... LWT 147, 111548, 2021 | 14 | 2021 |
| Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent K Bursa, M Kilicli, OS Toker, I Palabiyik, M Gulcu, M Yaman, N Kian-Pour, ... Journal of Food Science and Technology, 1-11, 2021 | 11 | 2021 |
| Some physicochemical and technological properties of cooking water of pulses as a canned industry waste: effect of ultrasound treatment during soaking M Kilicli, OS Toker International Journal of Food Engineering 18 (2), 105-118, 2022 | 5 | 2022 |
| Production of tomato powder from tomato puree with foam‐mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds M Kilicli, KF Erol, OS Toker, F Tornuk Journal of the Science of Food and Agriculture, 2023 | 4 | 2023 |
| Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer M Mardani, M Kilicli, OS Toker, S Yeganehzad, R Niazmand, I Palabiyik, ... Rheologica Acta 61 (4), 339-351, 2022 | 4 | 2022 |
| Usage of green pea aquafaba modified with ultrasonication in production of whipped cream M Kilicli, D Özmen, M Bayram, OS Toker International Journal of Gastronomy and Food Science 32, 100724, 2023 | 1 | 2023 |
| MARULLARIN MİKROBİYAL GÜVENLİĞİNİN SAĞLANMASINDA DÜŞÜK ŞİDDETLİ ELEKTRİK AKIMI VE ULTRASES İŞLEMLERİNİN ETKİSİ M KILIÇLI, DOÇDRM BAŞLAR | | |
| Marulların mikrobiyal güvenliğinin sağlanmasında düşük şiddetli elektrik akımı ve ultrases işlemlerinin etkisi M Kiliçli Fen Bilimleri Enstitüsü, 0 | | |
