| Effect of storage on the selected properties of macaroni enriched with wheat germ İ Pınarlı, Ş İbanoğlu, MD Öner Journal of Food Engineering 64 (2), 249-256, 2004 | 102 | 2004 |
| Functional foods in Turkey: marketing, consumer awareness and regulatory aspects I Gok, EK Ulu Nutrition & Food Science 49 (4), 668-686, 2019 | 70 | 2019 |
| Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours E Yalcin, T Ozdal, I Gok Journal of Food Processing and Preservation 46 (5), e15316, 2022 | 19 | 2022 |
| Determination of moisture diffusivity of pine nut seeds Ş Karatas, I Pinarli Drying Technology 19 (3-4), 701-708, 2001 | 19 | 2001 |
| Effect of wheat germ addition on the microbiological quality, in vitro protein digestibility, and gelatinization behavior of macaroni I Pınarlı, MD Öner, Ş İbanoğlu European Food Research and Technology 219, 52-59, 2004 | 14 | 2004 |
| Functional potential of several turkish fermented traditional foods: biotic properties, bioactive compounds, and health benefits I Gok Food Reviews International 39 (5), 2568-2593, 2023 | 13 | 2023 |
| Effect of three post‐harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists İ Elmacı, I Gok Journal of the Science of Food and Agriculture 101 (13), 5368-5377, 2021 | 11 | 2021 |
| Insights into the art of plating in gastronomy: A content analysis of master chefs’ perspectives H Cifci, I Gok, O Atsiz, I Cifci Journal of Culinary Science & Technology 21 (2), 238-263, 2023 | 5 | 2023 |
| Türk ve filtre kahve örneklerindeki toplam antioksidan kapasitelerin elektrokimyasal yöntemlerle belirlenmesi S Yıldırım, E Demir, İ Gök Bilecik Şeyh Edebali Üniversitesi, 2020 | 5 | 2020 |
| Balkan Göçmenlerinin Sofra Kültürü: Tekirdağ Malkara Örneği E Varol, GÖK İlkay Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi 24 (2), 775-789, 2022 | 4 | 2022 |
| Kavurma işlemi, demleme/pişirme yöntemlerinin kahvenin biyoaktif bileşenlerine etkisi: Fonksiyonel içecek olarak insan sağlığına faydaları İ Gök Food and Health 7 (4), 311-328, 2021 | 4 | 2021 |
| Determination of Total antioxidant capacities in Turkish and filter coffee samples by electrochemical methods S YILDIRIM, E Demir, GÖK İlkay Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi 7 (1), 382-393, 2020 | 4 | 2020 |
| RETRACTED ARTICLE: Use of electrochemical methods to determine the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant … S Yildirim, E Demir, I Gok, HY Aboul-Enein Journal of Food Science and Technology 60 (7), 1933-1943, 2023 | 3 | 2023 |
| Use of electrochemical techniques for determining the effect of brewing techniques (espresso, Turkish and filter coffee) and roasting levels on total antioxidant capacity of … S Yildirim, I Gok, E Demir, O Tokusoglu Journal of Food Processing and Preservation 46 (7), e16626, 2022 | 3 | 2022 |
| Effect of roasting, brewing/cooking techniques on the bioactive compounds of coffee: benefits on human health as a functional food. İ Gök | 3 | 2021 |
| Fine Dining Restoranların İstihdam Politikalarına Gastronomi Eğitiminin Etkisi (A Research About The Effect of Gastronomy Education on The Employment Policies of Fine Dining … H Topal, GÖK İlkay Journal of Tourism & Gastronomy Studies 8 (4), 2883-2897, 2020 | 2 | 2020 |
| Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists I Elmaci, I Gok, O Tokusoglu Journal of Food Processing and Preservation 46 (12), e17201, 2022 | 1 | 2022 |
| GİRESUN’A AİT COĞRAFİ İŞARETLİ GÖRELE DONDURMASININ TÜKETİCİLER TARAFINDAN DEĞERLENDİRİLMESİ ÜZERİNE BİR ARAŞTIRMA E EKİNCİ, GÖK İlkay Gastroia: Journal of Gastronomy And Travel Research 6 (2), 339-356, 2022 | 1 | 2022 |
| Determination of Consumer Knowledge Level, Preferences and Attitudes Towards Lentils Which is An Important Vegetable Protein Source and Evaluation in Case of Gastronomic Value E ÜLGEN, GÖK İlkay, E Kulak Food Health and Technology Innovations 5 (10), 389-410, 2022 | 1 | 2022 |
| Effect of Grape Seed Flour on the Phenolic Profile, Antioxidant Capacity and Sensory Properties of Muffins E Yalcin, I Gok, T Ozdal Lat. Am. Appl. Res 52, 213-220, 2022 | 1 | 2022 |
