| Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties ÇB Albayrak, M Duran Lwt 150, 112053, 2021 | 25 | 2021 |
| Impact of malaxation on quality and compositional characteristics of edremit yaglık olive oil A Yorulmaz, A Yıldırım, M Duran, Ö Kula, M Kıvrak Journal of food processing and preservation 41 (6), e13291, 2017 | 9 | 2017 |
| SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ. A Yıldırım, M Duran, M Koç GIDA/The Journal of FOOD 43 (3), 2018 | 6 | 2018 |
| Effect of crushing temperature on virgin olive oil quality and composition Ö Kula, A Yıldırım, A Yorulmaz, M Duran, İ Mutlu, M Kıvrak Grasas y Aceites 69 (1), e239-e239, 2018 | 5 | 2018 |
| Worldwide research tendencies on probiotics in food science: 1993 to 2021 C Bulut Albayrak, M Duran British Food Journal 124 (3), 679-700, 2022 | 4 | 2022 |
| The effect of water activity and different drying systems on the stability of bioactive compounds. A Yıldırım, M Duran, M Koç | 3 | 2018 |
| Recent techniques for packing and storage of spray-dried food products HŞ Nadeem, M Koç, DK Takma, M Duran Handbook on Spray Drying Applications for Food Industries, 270-305, 2019 | 2 | 2019 |
| Çiğ inek sütü somatik hücre sayısının yoğurdun duyusal özellikleri üzerine etkileri S Bulca, M Duran, A Koç Akademik Gıda 14 (2), 151-157, 2016 | 2 | 2016 |
| SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ A Yıldırım, M Duran, M Koç Gıda 43 (3), 512-522, 0 | | |
