| Changes in olive and olive oil characteristics during maturation A Yorulmaz, H Erinc, A Tekin Journal of the American Oil Chemists' Society 90 (5), 647-658, 2013 | 100 | 2013 |
| Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating I Javidipour, H Erinç, A Baştürk, A Tekin International Journal of Food Properties 20 (7), 1582-1592, 2017 | 71 | 2017 |
| Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (Papaver somniferum L.) seeds. H Erinç, A Tekin, MM Özcan Grasas y Aceites 60 (4), 375-381, 2009 | 63 | 2009 |
| Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality H Erinc, B Mert, A Tekin Journal of food science and technology 55, 3960-3970, 2018 | 36 | 2018 |
| Tokat piyasasında satışa sunulan tulum peynirlerinin bazı niteliklerinin incelenmesi Ö Erceyes, M Tokatlı, M Bayram, H Erinç, Z Yıldırım, M Yıldırım Türkiye 9, 24-26, 2006 | 14 | 2006 |
| MARAŞ TARHANASI ÜRETİMİNDE KEFİR KULLANIMININ SON ÜRÜN ÜZERİNE ETKİLERİ H Erinç, S Çifçi GIDA 43 (1), 114-121, 2018 | 13 | 2018 |
| Production of conjugated linoleic acid by microwave‐assisted and ultrasound‐assisted alkali isomerization: effects of microwave power and ultrasound amplitude H Alaşalvar, H Erinç, F Salur, A Özbey Journal of the American Oil Chemists' Society 96 (7), 839-846, 2019 | 11 | 2019 |
| Optimization of conjugated linoleic acid production from safflower oil and purification by low temperature crystallization H Erinç, IH Isler Acta Alimentaria 48 (1), 37-46, 2019 | 10 | 2019 |
| Formulation of trans-free margarines using hydrogenated and interesterified palm olein A Musavi, A Tekin, H Erinc Journal of Oil Palm Research 23, 1153-1158, 2011 | 9 | 2011 |
| AK DELİCE YABANİ ZEYTİNİ (OLEA EUROPAEA L. SUBSP. OLEASTER) VE ZEYTİNYAĞININ KARAKTERİZASYONU M Kıvrak, A Yorulmaz, H Erinç Gıda 41 (5), 367-372, 2016 | 8 | 2016 |
| Bitkisel artıklardan farklı boyutlarda lif üretimi ve düşük yağlı ürünlerde kullanımı H Erinç PQDT-Global, 2011 | 8 | 2011 |
| Margarin Formülasyonunda Konjüge Linoleik Asit Kullaniminin Depolama Stabilitesi Üzerine Etkisi A Güney, H Alaşalvar, H Erinç Gıda 45 (5), 997-1008, 2020 | 7* | 2020 |
| GÜNEYDOĞU ANADOLU BÖLGESİ’NDE YETİŞTİRİLEN GEMLİK ÇEŞİDİ ZEYTİNLERDE VERTİCİLLİUM SOLGUNLUĞUNUN ZEYTİNYAĞI KALİTE PARAMETRELERİ VE FENOLİK BİLEŞENLERE ETKİSİ AT Aslı Yorulmaz, Hakan Erinç, Abidin Tatlı Gıda/The Journal of Food 42 (2), 197-203, 2017 | 7* | 2017 |
| Effects of genotype and fattening system on the quality of male lamb meat–Part 1: Technological properties and carcass measurements M Sarı, Y Aksoy, K Önk, H Erinç, SA Işık, M Tilki Archives Animal Breeding 62 (2), 605-614, 2019 | 6 | 2019 |
| Determination of physical and chemical properties of oleogels prepared with olive oil and olive‐based emulsifier H Erinç, I Okur Journal of Food Processing and Preservation 45 (6), e15545, 2021 | 5 | 2021 |
| Bitkisel kökenli atıklardan mikro-akışkan yöntemiyle nano boyutlarda reoloji düzenleyicilerinin üretilmesi: Emülsiyonlarda, kolloitlerde ve hamur ürünlerinde kullanılması B MERT, A TEKİN, H ERİNÇ, G KOÇAK, E ŞAHİN, E BİGİKOÇİN, ... | 5 | 2011 |
| Tokat Yöresinde Üretilen Çökeleklerin Bazı Kimyasal ve Mikrobiyolojik Özelliklerinin Belirlenmesi II H Erinç, E Eldivenci, Z Yıldırım, M Yıldırım Geleneksel Gıdalar Sempozyumu, 27-29, 2009 | 5 | 2009 |
| ZEYTİN YAĞI BİLEŞİMİNİN OKSİDATİF STABİLİTEYE ETKİSİ H Erinç, M Kıralan | 5 | 2008 |
| Energy and exergy analysis of the temperature and relative humidity controlled infrared convective walnut drying G Karaca Dolgun, M Aktaş, B Oskaybaş Emlek, H Erinç, EC Dolgun Journal of Food Processing and Preservation 46 (12), e17141, 2022 | 4 | 2022 |
| Effect of hazelnut oil and microencapsulated hazelnut oil usage on physicochemical and textural properties of cake B Oskaybas, K Çevik, H Alaşalvar, H Erinç, H Yalçın, Z Yıldırım, A Özbey Journal of the Institute of Science and Technology 11 (1), 281-289, 2021 | 4 | 2021 |
Hamza AlaşalvarNigde Omer Halisdemir University在 ohu.edu.tr 的电子邮件经过验证
