| Rheological properties of gluten-free bread formulations I Demirkesen, B Mert, G Sumnu, S Sahin Journal of food Engineering 96 (2), 295-303, 2010 | 502 | 2010 |
| Utilization of chestnut flour in gluten-free bread formulations I Demirkesen, B Mert, G Sumnu, S Sahin Journal of food engineering 101 (3), 329-336, 2010 | 269 | 2010 |
| Reducing saturated fat with oleogel/shortening blends in a baked product B Mert, I Demirkesen Food chemistry 199, 809-816, 2016 | 194 | 2016 |
| Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product B Mert, I Demirkesen LWT-Food Science and Technology 68, 477-484, 2016 | 117 | 2016 |
| Recent developments of oleogel utilizations in bakery products I Demirkesen, B Mert Critical reviews in food science and nutrition 60 (14), 2460-2479, 2020 | 108 | 2020 |
| A study on staling characteristics of gluten-free breads prepared with chestnut and rice flours I Demirkesen, OH Campanella, G Sumnu, S Sahin, BR Hamaker Food and bioprocess technology 7, 806-820, 2014 | 103 | 2014 |
| Characterization of structure of gluten-free breads by using X-ray microtomography I Demirkesen, S Kelkar, OH Campanella, G Sumnu, S Sahin, M Okos Food Hydrocolloids 36, 37-44, 2014 | 96 | 2014 |
| Quality of gluten-free bread formulations baked in different ovens I Demirkesen, G Sumnu, S Sahin Food and Bioprocess Technology 6, 746-753, 2013 | 94 | 2013 |
| Image analysis of gluten-free breads prepared with chestnut and rice flour and baked in different ovens I Demirkesen, G Sumnu, S Sahin Food and Bioprocess Technology 6, 1749-1758, 2013 | 78 | 2013 |
| Utilization of beeswax oleogel‐shortening mixtures in gluten‐free bakery products I Demirkesen, B Mert Journal of the American Oil Chemists' Society 96 (5), 545-554, 2019 | 75 | 2019 |
| Recent strategies for tackling the problems in gluten-free diet and products I Demirkesen, B Ozkaya Critical Reviews in Food Science and Nutrition 62 (3), 571-597, 2022 | 64 | 2022 |
| Formulation of chestnut cookies and their rheological and quality characteristics I Demirkesen Journal of Food Quality 39 (4), 264-273, 2016 | 55 | 2016 |
| Optimisation of formulations and infrared–microwave combination baking conditions of chestnut–rice breads I Demirkesen, G Sumnu, S Sahin, N Uysal International journal of food science & technology 46 (9), 1809-1815, 2011 | 53 | 2011 |
| The applications of microfluidization in cereals and cereal-based products: An overview ID Mert Critical reviews in food science and nutrition 60 (6), 1007-1024, 2020 | 50 | 2020 |
| Production of microfluidized wheat bran fibers and evaluation as an ingredient in reduced flour bakery product B Mert, A Tekin, I Demirkesen, G Kocak Food and Bioprocess Technology 7, 2889-2901, 2014 | 43 | 2014 |
| Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation I Demirkesen, TA Vilgis, B Mert Journal of Food Engineering 237, 69-77, 2018 | 31 | 2018 |
| Gluten-free sourdough bread prepared with chestnut and rice flour. ID Mert, OH Campanella, G Sumnu, S Sahin | 28 | 2014 |
| High pressure microfluidization of agro by‐product to functionalized dietary fiber and evaluation as a novel bakery ingredient E Yildiz, I Demirkesen, B Mert Journal of Food Quality 39 (6), 599-610, 2016 | 24 | 2016 |
| Production of hazelnut skin fibres and utilisation in a model bakery product S Cikrikci, I Demirkesen, B Mert Quality assurance and safety of crops & foods 8 (2), 195-206, 2016 | 24 | 2016 |
| Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review H Rostamabadi, V Chaudhary, N Chhikara, N Sharma, M Nowacka, ... Food Hydrocolloids 139, 108514, 2023 | 17 | 2023 |
Serpil ÞahinMiddle East Technical UniversityVerified email at metu.edu.tr
