| Microencapsulation of extra virgin olive oil by spray drying: effect of wall materials composition, process conditions, and emulsification method M Koç, Ö Güngör, A Zungur, B Yalçın, İ Selek, FK Ertekin, S Ötles Food and Bioprocess Technology 8, 301-318, 2015 | 118 | 2015 |
| Spray dried melon seed milk powder: physical, rheological and sensory properties A Zungur Bastıoğlu, D Tomruk, M Koç, FK Ertekin Journal of food science and technology 53, 2396-2404, 2016 | 56 | 2016 |
| The effect of coating material combination and encapsulation method on propolis powder properties U Baysan, AZ Bastıoğlu, NÖ Coşkun, DK Takma, EÜ Balçık, ... Powder technology 384, 332-341, 2021 | 51 | 2021 |
| Moisture sorption isotherm of microencapsulated extra virgin olive oil by spray drying A Zungur Bastıoğlu, M Koç, F Kaymak Ertekin Journal of Food Measurement and Characterization 11, 1295-1305, 2017 | 39 | 2017 |
| Production of phenolic enriched mushroom powder as affected by impregnation method and air drying temperature FM Yılmaz, AZ Bastıoğlu Lwt 122, 109036, 2020 | 24 | 2020 |
| Physical properties of olive oil in water model emulsion: effect of aqueous and oil phase concentration and homogenization types A Zungur, M Koç, FK Ertekin Akademik Gıda 13 (1), 22-34, 2015 | 16 | 2015 |
| Emülsiyonların özellikleri ve emülsifikasyon koşullarının aroma ve yağların mikroenkapsülasyonu üzerine etkisi Ö Güngör, A Zungur, M Koç, F Kaymak-Ertekin Akademik Gıda 11 (2), 116-124, 2013 | 12 | 2013 |
| Storage stability of microencapsulated extra virgin olive oil powder. AI Zungur, M Koç, B Yalçın, F Kaymak-Ertekin, S Ötleș | 11 | 2014 |
| Storage characteristics of microencapsulated extra virgin olive oil powder: Physical and chemical properties A Zungur Bastıoğlu, M Koç, B Yalçın, F Kaymak Ertekin, S Ötleş Journal of Food Measurement and Characterization 11, 1210-1226, 2017 | 10 | 2017 |
| Moisture sorption isotherms of yogurt powder containing candied chestnut puree AZ Bastıoğlu, SN Dirim, FK Ertekin Turkish Journal of Agriculture-Food Science and Technology 4 (8), 676-683, 2016 | 8 | 2016 |
| Lipid–protein oxidation and in vitro digestibility of fermented turkey sausages as affected by lipid formulation M Serdaroğlu, B Öztürk‐Kerimoğlu, A Zungur‐Bastıoğlu, HS Kavuşan, ... European Journal of Lipid Science and Technology 124 (10), 2100243, 2022 | 5 | 2022 |
| Effects of olive oil as partial replacer of animal fat in sucuk on oxidation and some quality properties during production A Zungur, M Serdaroğlu, B Nacak, B Öztürk 61st International Congress of Meat Science and Technology 23, 2015 | 5 | 2015 |
| Mikroenkapsülasyon işleminin ekstra sızma zeytinyağı tozunun depolanması sırasında oksidatif stabilite, sorpsiyon ve fiziksel kalite kriterleri üzerine etkisi. Ege Üniversitesi A Zungur Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, İzmir, 2013 | 5 | 2013 |
| Process optimization and characterization of nanocellulose from chestnut shell A Görgüç, E Gençdağ, K Demirci, B Bayraktar, A Zungur-Bastıoğlu, ... Materials Chemistry and Physics 310, 128482, 2023 | 3 | 2023 |
| The effects of replacing beef fat with olive oil on protein oxidation products (α-aminoadipic semialdehydes-AAS and γ-glutamic semialdehydes-GGS) in Turkish dried fermented sausage M Serdaroğlu, H Özyurt, AZ Bastıoğlu, B Öztürk, S Ötleş 63rd International Congress of Meat Science and Technology, 735-736, 2017 | 3 | 2017 |
| Protein Oxidation in Meat and Meat Products AZ Bastıoğlu, M Serdaroğlu, B Nacak Food and Health 2 (4), 171-183, 2016 | 3 | 2016 |
| Encapsulation and in vitro evaluation of phenolic compounds of propolis by spray and freeze drying D Konuk Takma, E Ülkeryıldız Balçık, U Baysan, A Zungur Bastıoğlu, ... Journal of Food Processing and Preservation 46 (11), e17047, 2022 | 2 | 2022 |
| Farklı yöntemler ile üretilen dana ve hindi sucuklarında et yağı ikamesi olarak zeytinyağı kullanımının protein oksidasyonu üzerine etkileri A Zungur Bastioğlu Fen Bilimleri Enstitüsü, 2019 | 2 | 2019 |
| Improving the stability of olive leaf extract through nanophytosomal encapsulation: optimization of the preparation conditions, characterization and evaluation of the release … SM Keskin, AZ Bastıoğlu, DD Şirinyıldız, CE Gumus-Bonacina, ... Journal of Food Measurement and Characterization 18 (1), 299-312, 2024 | 1 | 2024 |
| Microwave irradiation, evolutionary algorithm and ultrafiltration can be exploited in process intensification for high-purity and advanced inulin powder production K Demirci, A Zungur-Bastıoğlu, A Görgüç, B Bayraktar, S Yılmaz, ... Chemical Engineering and Processing-Process Intensification 194, 109565, 2023 | 1 | 2023 |
