| Chocolate aroma: Factors, importance and analysis OS Toker, I Palabiyik, HR Pirouzian, T Aktar, N Konar Trends in Food Science & Technology 99, 580-592, 2020 | 67 | 2020 |
| Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions T Aktar, E Adal Journal of Foods 8 (7), 236-250, 2019 | 64 | 2019 |
| Perception of creaminess in foods R Upadhyay, T Aktar, J Chen Journal of texture studies 51 (3), 375-388, 2020 | 58 | 2020 |
| A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach M Dogan, D Aslan, T Aktar, M Goksel Sarac European Food Research and Technology 242, 953-966, 2016 | 42 | 2016 |
| Optimization of gum combination in prebiotic instant hot chocolate beverage model system in terms of rheological aspect: mixture design approach M Dogan, OS Toker, T Aktar, M Goksel Food and Bioprocess Technology 6, 783-794, 2013 | 40 | 2013 |
| Tactile sensitivity and capability of soft‐solid texture discrimination T Aktar, J Chen, R Ettelaie, M Holmes Journal of Texture Studies 46 (6), 429-439, 2015 | 39 | 2015 |
| Evaluation of the sensory correlation between touch sensitivity and the capacity to discriminate viscosity T Aktar, J Chen, R Ettelaie, M Holmes Journal of Sensory Studies 30 (2), 98-107, 2015 | 32 | 2015 |
| Human roughness perception and possible factors effecting roughness sensation T Aktar, J Chen, R Ettelaie, M Holmes, B Henson Journal of Texture Studies 48 (3), 181-192, 2017 | 29 | 2017 |
| Combination of the simple additive (saw) approach and mixture design to determine optimum cocoa combination of the hot chocolate beverage M Dogan, T Aktar, OS Toker, NB Tatlisu International Journal of Food Properties 18 (8), 1677-1692, 2015 | 27 | 2015 |
| A comparison between young and elderly adults investigating the manual and oral capabilities during the eating process L Laguna, T Aktar, R Ettelaie, M Holmes, J Chen Journal of Texture Studies 47 (4), 361-372, 2016 | 23 | 2016 |
| Use of microalgae biomass for fortification of food products from grain J Bazarnova, L Nilova, E Trukhina, M Bernavskaya, Y Smyatskaya, ... Foods 10 (12), 3018, 2021 | 21 | 2021 |
| Physical, structural and sensory properties of wafer batter and wafer sheets influenced by various sources of grains M Nasabi, B Naderi, M Akbari, T Aktar, M Kieliszek, M Amini LWT 149, 111826, 2021 | 17 | 2021 |
| Using spray‐dried sugar beet molasses in ice cream as a novel bulking agent BG Acan, OS Toker, T Aktar, F Tamturk, I Palabiyik, N Konar International Journal of Food Science & Technology 55 (3), 1298-1310, 2020 | 17 | 2020 |
| Physicochemical and sensory characterisation of different yoghurt production methods T Aktar International Dairy Journal 125, 105245, 2022 | 16 | 2022 |
| Evaluation of microbiological quality of dried baim (Mastacembelus armatus) in Bangladesh T Akter, MA Sayeed, MG Rasul, MA Kashem, AK Paul Archives of Agriculture and Environmental Science 3 (4), 344-353, 2018 | 13 | 2018 |
| Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt M Bulut, E Adal, T Aktar Journal of Food Processing and Preservation 46 (8), e16865, 2022 | 10 | 2022 |
| Sensory and oral processing of semisolid foods T Aktar, R Upadhyay, J Chen Rheology of semisolid foods, 231-247, 2019 | 8 | 2019 |
| Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran H Kocabaş, F Ergin, T Aktar, A Küçükçetin International Dairy Journal 129, 105360, 2022 | 6 | 2022 |
| Determining the detection threshold for perception of selected textural attributes T Aktar University of Leeds, 2015 | 2 | 2015 |
| Determining the relationship between food texture and dental condition: First bite and chewing aspects T Aktar, B Karci, HC Yucel, F Ergin Archives of Oral Biology 141, 105483, 2022 | 1 | 2022 |
