| Üzümsü meyvelerde bulunan fenolik bileşikler ve beslenmedeki önemi M ÇAĞLAR, M Demirci Avrupa Bilim ve Teknoloji Dergisi 7 (11), 18-26, 2017 | 51* | 2017 |
| Encapsulation by nanoliposomes M Demirci, MY Caglar, B Cakir, İ Gülseren Nanoencapsulation technologies for the food and nutraceutical industries, 74-113, 2017 | 48 | 2017 |
| The effect of cooking methods on some quality characteristics of gluteus medius V Gök, T Uzun, O Tomar, MY Çağlar, A Çağlar Food Science and Technology 39, 999-1004, 2018 | 27 | 2018 |
| Characterization of hazelnut milk fermented by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus E Ermiş, R Güneş, Z İnci, MY Çağlar, MT YILMAZ Gıda 43 (4), 677-686, 2018 | 18 | 2018 |
| The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese O Tomar, G Akarca, V GÖk, MY Çağlar Journal of Food Science, 2020 | 15 | 2020 |
| Oleogels for food applications M Demirci, CC Lee, M Çavuş, MY Çağlar Biopolymer-based formulations, 781-811, 2020 | 15 | 2020 |
| Prebiyotik oligosakkaritlerin kaynakları, üretimleri ve gıda uygulamaları M Demirci, O SAĞDIÇ, M Çavuş, H Pehlivanoğlu, MT YILMAZ, ... Avrupa Bilim ve Teknoloji Dergisi 6 (10), 20-31, 2017 | 14 | 2017 |
| Determination of the effect of different ground mustard seeds on quality characteristics of meatballs MY Çağlar, G Veli, O Tomar, G Akarca Korean journal for food science of animal resources 38 (3), 530, 2018 | 10 | 2018 |
| Helal endüstrisine global yaklaşım A Şahiner, MY Çağlar, M Demirci, B Çakır Akademik Sosyal Araştırmalar Dergisi/ASOS Journal, 2017 | 10 | 2017 |
| Süt ve Süt Ürünleri A ÇAĞLAR, MY ÇAĞLAR | 10* | |
| Gıda Analizlerinde Kullanılan Spektroskopik Teknikler MY Çağlar, M Demirci, A Şahiner, B Çakır, AF Çağlar Akademik Gıda 17 (1), 121-130, 2019 | 5 | 2019 |
| Nanoencapsulation of enzymes, bioactive peptides, and biological molecules MY Çağlar, M Demirci, K Bayrambas, B Çakır, İ Gülseren Nanoencapsulation of food bioactive ingredients: principles and applications, 2017 | 5 | 2017 |
| Farklı hardal tohumlarının köftelerin bazı kalite karakteristikleri üzerine etkilerinin belirlenmesi MY Çağlar Fen Bilimleri Enstitüsü, 2014 | 5 | 2014 |
| Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds V Gök, MY ÇAĞLAR, O TOMAR Food Science and Technolgy Ciência e Tecnologia de Alimentos, 1-6, 2020 | 4 | 2020 |
| Characteristics of Traditional Turkish Fermented Soudjouk and Current Situation B Nazlı, H Pehlivanoğlu, MY Çağlar International Journal of Veterinary Science & Technology 1 (1), 13-19, 2017 | 3 | 2017 |
| Investigation of the effect of different cooking methods on conjugated linoleic acids in red meat B Nazlı, H Pehlivanoğlu, B Çakır, M Çağlar, C Lee Avrupa Bilim ve Teknoloji Dergisi, 40-46, 2022 | 2 | 2022 |
| Analytical methods for halal food authentication: Principles, comparisons and food applications MY Çağlar, M Demirci, B Nazlı 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 2018 | 1 | 2018 |
| Antioxidant, antidiabetic, and antihypertensive effects of peptides from some Quercus species MY Çağlar, M Arici Turkish Journal of Agriculture and Forestry 47 (2), 196-205, 2023 | | 2023 |
| TIM Systems: A Novel Approach for Determination of Bioaccessibility and Bioavailability of Food Components MY Çağlar, M Demirci Avrupa Bilim ve Teknoloji Dergisi, 176-184, 2018 | | 2018 |
| Traditional Turkish fermented sucuk: learning from the tradition to inform the future B Nazlı, H Pehlivanoğlu, MY Çağlar 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 2018 | | 2018 |
