| Bread baking in halogen lamp–microwave combination oven SO Keskin, G Sumnu, S Sahin Food Research International 37 (5), 489-495, 2004 | 156 | 2004 |
| Porous media characterization of breads baked using novel heating modes AK Datta, S Sahin, G Sumnu, SO Keskin Journal of Food Engineering 79 (1), 106-116, 2007 | 136 | 2007 |
| The effects of gums on macro and micro-structure of breads baked in different ovens SO Ozkoc, G Sumnu, S Sahin Food hydrocolloids 23 (8), 2182-2189, 2009 | 118 | 2009 |
| Transport and related properties of breads baked using various heating modes G Sumnu, AK Datta, S Sahin, SO Keskin, V Rakesh Journal of Food Engineering 78 (4), 1382-1387, 2007 | 99 | 2007 |
| Physico-chemical and Functional Properties of Legume Protein, Starch and Dietary Fiber – A Review SOK Tahira Mohsin Ali, Jasim Ahmed,Marium Shaikh, Muhammad Siddiq, Mark A ... Legume Science 4 (e117), 1-15, 2022 | 81* | 2022 |
| Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage SO Ozkoc, G Sumnu, S Sahin, E Turabi European Food Research and Technology 228, 883-893, 2009 | 61 | 2009 |
| Usage of enzymes in a novel baking process SÖ Keskin, G Sumnu, S Sahin Food/Nahrung 48 (2), 156-160, 2004 | 58 | 2004 |
| Effect of gum type and flaxseed concentration on quality of gluten-free breads made from frozen dough baked in infrared-microwave combination oven SO Ozkoc, N Seyhun Food and bioprocess technology 8, 2500-2506, 2015 | 53 | 2015 |
| A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven SO Keskin, G Sumnu, S Sahin European Food Research and Technology 224, 329-334, 2007 | 52 | 2007 |
| Halogen lamp–microwave combination baking of cookies SO Keskin, S Oztürk, S Sahin, H Koksel, G Sumnu European Food Research and Technology 220, 546-551, 2005 | 43 | 2005 |
| A pilot study on food composition of five Turkish traditional foods G Biringen Löker, B Amoutzopoulos, S Özge Özkoç, H Özer, G Şatir, ... British Food Journal 115 (3), 394-408, 2013 | 28 | 2013 |
| Recent developments in microwave heating SO Ozkoc, G Sumnu, S Sahin Emerging technologies for food processing, 361-383, 2014 | 26 | 2014 |
| Kızılötesi ve Kızılötesi-Kombinasyon Isıtma Teknolojilerinin Gıda İşleme Uygulamalarında Kullanımı SÖ Özkoç Gıda 35 (3), 211-218, 2010 | 25 | 2010 |
| 10 Infrared Baking and Roasting SG Sumnu, SO Ozkoc Infrared heating for food and agricultural processing, 203, 2010 | 15 | 2010 |
| Infrared assisted microwave cooking of Atlantic salmon (Salmo salar) M Pilavtepe-Çelik, NP Özer, SÖ Özkoç, N Seyhun, N Dede Turkish Journal of Fisheries and Aquatic Sciences 14 (3), 659-665, 2014 | 8 | 2014 |
| Establishing a food composition database for Turkey based on European standards G Biringen Loker, SO Ozkoc, B Amoutzopoulos, M Yaman, S Akkus, ... Nutrition Bulletin 36 (2), 254-258, 2011 | 8 | 2011 |
| Effects of different ovens and enzymes on quality parameters of bread SÖ Keskin Middle East Technical University, 2003 | 4 | 2003 |
| EFFECTS OF GELATIN CONCENTRATION AND CO-PLASTICIZER TYPE ON PHYSICAL, MECHANICAL AND MICROSTRUCTURAL PROPERTIES OF CORN STARCH-GELATIN COMPOSITE EDIBLE FILMS O Karakoyun, SO Keskin The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food …, 2023 | 2 | 2023 |
| Investigation of quality and staling of breads with different gum formulations baked in different ovens SO Ozkoc METU, 2008 | 2 | 2008 |
| Use of infrared and infrared-combined heating technologies in food processing applications. SÖ Özkoç | 1 | 2010 |
Servet Gulum SumnuMiddle East Technical UniversityVerified email at metu.edu.tr
