| Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase G Altındağ, M Certel, F Erem, Ü İlknur Konak Food Science and Technology International 21 (3), 213-220, 2015 | 73 | 2015 |
| Gıda sanayisinde mikrodalga uygulamaları Üİ Konak, M Certel, S Helhel Gıda Teknolojileri Elektronik Dergisi 4 (3), 20-31, 2009 | 62 | 2009 |
| CO2-defatted oats: Solubility, emulsification and foaming properties Üİ Konak, D Ercili-Cura, J Sibakov, T Sontag-Strohm, M Certel, J Loponen Journal of cereal science 60 (1), 37-41, 2014 | 59 | 2014 |
| Development of an analysis method for determination of sulfonamides and their five acetylated metabolites in baby foods by ultra-high performance liquid chromatography coupled … Üİ Konak, M Certel, B Şık, T Tongur Journal of Chromatography B 1057, 81-91, 2017 | 38 | 2017 |
| DONDURULMUŞ HAMUR ile KISMİ OLARAK PİŞİRİLİP DONDURULMUŞ HAMURLARDAN ÜRETİLEN BEYAZ EKMEKLERİN FİZİKSEL TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ M Certel, F Erem, F Erem, Üİ Konak, B Karakaş Akdeniz University Journal of the Faculty of Agriculture 22 (1), 91-102, 2009 | 19 | 2009 |
| Proteinlerin kromatografik yöntemlerle saflaştırılması Üİ Konak, İ Turhan, M Certel Akademik Gıda 12 (2), 79-87, 2014 | 18 | 2014 |
| Effect of lentil flour addition on physical and sensory properties of stirred yoghurt A Küçükçetin, F Erem, Üİ Konak, M Demir, M Certel Akademik Gıda 10 (4), 6-107, 2012 | 7 | 2012 |
| Applications of microwaves in the food industry (only abstract in English) Üİ Konak, M Certel, S Helhel Electronic Journal of Food Technologies 4 (3), 20-31, 2009 | 7 | 2009 |
| Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed … D Çakmakcı, Ü Konak, Y Yavuz Abanoz | 6 | 2022 |
| Effect of Cherry Laurel (Laurocerasus Officinalis Roem.) incorporation on physical, textural and functional properties of cakes and cookies Üİ Konak, F Erem, G Altındağ, M Certel Uludağ Üniversitesi Ziraat Fakültesi Dergisi 29 (2), 2015 | 6 | 2015 |
| Effects of ultraviolet irradiation of batter and different baking methods on cake quality Ü Konak, M Certel, B KARAKAŞ BUDAK JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES 7 (2), 2017 | 5 | 2017 |
| Multiresidue method for the simultaneous analysis of antibiotics and mycotoxins in feeds by ultra-high performance liquid chromatography coupled to tandem mass spectrometry Üİ Konak, HA Yatmaz, Ş Nilüfer, T Erkaymaz, M Certel Acta Alimentaria 50 (1), 74-82, 2021 | 3 | 2021 |
| Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour Üİ Konak, H Keskin, Y Yavuz Abanoz, M Aslan, S Arslan Tontul Journal of Food Measurement and Characterization 17 (6), 5721-5729, 2023 | 2 | 2023 |
| Effect of persimmon (Diospyros kaki Thunb.) powder and quince (Cydonia oblonga) seed mucilage on physical, chemical, textural and sensory properties of Turkish noodles Üİ Konak, RD Kaya, YY Abanoz, M Aslan, SA Tontul Akademik Gıda 21 (4), 353-360, 2023 | 1 | 2023 |
| Ultra yüksek performanslı sıvı kromatografisi-yüksek çözünürlüklü kütle spektrometresi (UHPLC-HR/MS) ile bebek gıdalarında sülfonamid grubu antibiyotik kalıntılarının ve … Üİ Konak Akdeniz Üniversitesi, 2016 | 1 | 2016 |
| Katı Faz Fermentasyon Yöntemi ile Enzim Üretimi Üİ Konak, B Karakaş, M Certel, F Erem Akademik Gıda 10 (3), 84-92, 2012 | 1 | 2012 |
| Chromatographic methods in protein purification. Üİ Konak, İ Turhan, M Certel | | 2014 |
| Pıhtısı Parçalanmış Yoğurdun Fiziksel ve Duyusal Özellikleri Üzerine Mercimek Unu İlavesinin Etkisi A KÜÇÜKÇETİN, F EREM, Üİ KONAK, M DEMİR, M CERTEL Akademik Gıda 10 (4), 6-10, 2012 | | 2012 |
| Farklı pişirme yöntemleri ve morötesi ışınlamanın kek kalitesi üzerine etkisi Üİ Konak Akdeniz Üniversitesi, 2009 | | 2009 |
| Physical textural and sensory characteristics of white breads made from frozen dough and frozen part-baked breads. M Certel, F Erem, Üİ Konak, B Karakaș | | 2009 |
