| Utilization of Mixolab® to predict the suitability of flours in terms of cake quality K Kahraman, O Sakıyan, S Ozturk, H Koksel, G Sumnu, A Dubat European Food Research and Technology 227, 565-570, 2008 | 149 | 2008 |
| Influence of fat content and emulsifier type on the rheological properties of cake batter O Sakiyan, G Sumnu, S Sahin, G Bayram European Food Research and Technology 219, 635-638, 2004 | 92 | 2004 |
| Effect of microwave-assisted deep eutectic solvent pretreatment on lignocellulosic structure and bioconversion of wheat straw A Isci, GM Erdem, S Bagder Elmaci, O Sakiyan, A Lamp, M Kaltschmitt Cellulose 27, 8949-8962, 2020 | 63 | 2020 |
| A study on degree of starch gelatinization in cakes baked in three different ovens O Sakiyan, G Sumnu, S Sahin, V Meda, H Koksel, P Chang Food and Bioprocess Technology 4, 1237-1244, 2011 | 63 | 2011 |
| Functional properties of microwave-treated wheat gluten E Yalcin, O Sakiyan, G Sumnu, S Celik, H Koksel European Food Research and Technology 227, 1411-1417, 2008 | 60 | 2008 |
| Investigation of dielectric properties of different cake formulations during microwave and infrared–microwave combination baking O Sakiyan, G Sumnu, S Sahin, V Meda Journal of Food Science 72 (4), E205-E213, 2007 | 48 | 2007 |
| Gıdalarda ince tabaka kurutma modelleri N Kutlu, A İşci, ÖŞ Demirkol Gıda 40 (1), 39-46, 2015 | 37 | 2015 |
| Dielectric properties and microwave and infrared‐microwave combination drying characteristics of banana and kiwifruit S Öztürk, Ö Şakıyan, Y Özlem Alifakı Journal of Food Process Engineering 40 (3), e12502, 2017 | 34 | 2017 |
| Estimation of dielectric properties of cakes based on porosity, moisture content, and formulations using statistical methods and artificial neural networks İH Boyacı, G Sumnu, O Sakiyan Food and Bioprocess Technology 2, 353-360, 2009 | 34 | 2009 |
| Extraction of Phenolic Compounds from Cornelian Cherry (Cornus mas L.) Using Microwave and Ohmic Heating Assisted Microwave Methods N Kutlu, A Isci, O Sakiyan, AE Yilmaz Food and Bioprocess Technology 14, 650-664, 2021 | 33 | 2021 |
| Effect of ohmic heating on ultrasound extraction of phenolic compounds from cornelian cherry (Cornus mas) N Kutlu, A Isci, O Sakiyan, AE Yilmaz Journal of Food Processing and Preservation 45 (10), e15818, 2021 | 31 | 2021 |
| Phenolic content and some physical properties of dried broccoli as affected by drying method MS Yilmaz, Ö Şakiyan, I Barutcu Mazi, BG Mazi Food Science and Technology International 25 (1), 76-88, 2019 | 25 | 2019 |
| Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes YÖ Alifakı, Ö Şakıyan Journal of food science and technology 54, 944-953, 2017 | 25 | 2017 |
| Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology Ö Şakıyan Journal of food science and technology 52, 2910-2917, 2015 | 24 | 2015 |
| Optimization of ethanol production from microfluidized wheat straw by response surface methodology O Turhan, A Isci, B Mert, O Sakiyan, S Donmez Preparative Biochemistry and Biotechnology 45 (8), 785-795, 2015 | 23 | 2015 |
| The effect of different formulations on physical properties of cakes baked with microwave and near infrared-microwave combinations S Ozge, G Sumnu, V Meda Journal of Microwave Power and Electromagnetic Energy 41 (1), 20-26, 2006 | 22 | 2006 |
| Effect of drying on porous characteristics of orange peel C Tamer, A Isci, N Kutlu, O Sakiyan, S Sahin, G Sumnu International Journal of Food Engineering 12 (9), 921-928, 2016 | 20 | 2016 |
| Konvansiyonel ekstraksiyona alternatif: yeşil teknolojiler N Kutlu, G Yeşilören, A İşci, Ö Şakıyan Gıda 42 (5), 514-526, 2017 | 17 | 2017 |
| Investigation of Storage Stability, Baking Stability, and Characteristics of Freeze-Dried Cranberrybush (Viburnum opulus L.) Fruit Microcapsules YÖ Alifakı, Ö Şakıyan, A Isci Food and Bioprocess Technology 15 (5), 1115-1132, 2022 | 16 | 2022 |
| Gilaburu (Vibirnum opulus L.) meyvesinden fenolik bileşiklerin ultrason destekli ekstraksiyonu ÖŞ Demirkol, Aİ Yakan, YÖ Alifakı Gıda 43 (5), 846-855, 2018 | 11 | 2018 |
