| Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture O Gul, M Mortas, I Atalar, M Dervisoglu, T Kahyaoglu Journal of dairy science 98 (3), 1517-1525, 2015 | 144 | 2015 |
| Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil O Gul, FT Saricaoglu, A Besir, I Atalar, F Yazici Ultrasonics sonochemistry 41, 466-474, 2018 | 123 | 2018 |
| Effects of quince seed on the rheological, structural and sensory characteristics of ice cream A Kurt, I Atalar Food Hydrocolloids 82, 186-195, 2018 | 121 | 2018 |
| Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products FT Saricaoglu, O Gul, A Besir, I Atalar Journal of Food Engineering 233, 98-108, 2018 | 99 | 2018 |
| Optimization of spray drying process parameters for kefir powder using response surface methodology I Atalar, M Dervisoglu LWT-Food Science and Technology 60 (2), 751-757, 2015 | 83 | 2015 |
| Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk O Gul, FT Saricaoglu, M Mortas, I Atalar, F Yazici Innovative Food Science & Emerging Technologies 41, 411-420, 2017 | 82 | 2017 |
| Functional kefir production from high pressure homogenized hazelnut milk I Atalar Lwt 107, 256-263, 2019 | 80 | 2019 |
| Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir O Gul, I Atalar, M Mortas, M Dervisoglu International Journal of Dairy Technology 71, 73-80, 2018 | 63 | 2018 |
| Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar FT Saricaoglu, I Atalar, VA Yilmaz, HI Odabas, O Gul Food chemistry 282, 67-75, 2019 | 49 | 2019 |
| Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder I Atalar, F Yazici Drying technology 37 (13), 1656-1664, 2019 | 37 | 2019 |
| Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products I Atalar, O Gul, FT Saricaoglu, A Besir, LB Gul, F Yazici Journal of food science and technology 56, 1405-1415, 2019 | 34 | 2019 |
| Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk I Atalar, A Kurt, O Gul, F Yazici International Journal of Gastronomy and Food Science 24, 100358, 2021 | 32 | 2021 |
| Different stress tolerance of spray and freeze dried Lactobacillus casei Shirota microcapsules with different encapsulating agents O Gul, I Atalar Food science and biotechnology 28, 807-816, 2019 | 31 | 2019 |
| Effect of multi‐pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology O Gul, I Atalar, FT Saricaoglu, F Yazici Journal of food Processing and Preservation 42 (5), e13615, 2018 | 29 | 2018 |
| Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on … O Gul, I Atalar, M Mortas, FT Saricaoglu, F Yazıcı Journal of Food Measurement and Characterization 12, 2404-2415, 2018 | 23 | 2018 |
| Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder I Atalar, F Yazici Journal of Food Processing and Preservation 42 (1), e13414, 2018 | 18 | 2018 |
| Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar I Atalar, FT Saricaoglu, HI Odabas, VA Yilmaz, O Gul LWT 118, 108850, 2020 | 16 | 2020 |
| Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development O Aydemir, İ Atalar Journal of food process engineering 42 (6), e13222, 2019 | 14 | 2019 |
| Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone O Gul, FT Saricaoglu, I Atalar Lwt 143, 111154, 2021 | 13 | 2021 |
| Effect of different encapsulating agent combinations on viability of Lactobacillus casei Shirota during storage, in simulated gastrointestinal conditions and dairy … O Gul, I Atalar, LB Gul Food science and technology international 25 (7), 608-617, 2019 | 11 | 2019 |
