| Pea protein properties are altered following glycation by microwave heating U Ertugrul, S Namli, O Tas, T Kocadagli, V Gokmen, SG Sumnu, ... LWT 150, 111939, 2021 | 30 | 2021 |
| Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose S Namli, SG Sumnu, MH Oztop Food Bioscience 40, 100897, 2021 | 29 | 2021 |
| Effects of deacetylation degree of chitosan on the structure of aerogels S Namli, O Guven, FN Simsek, A Gradišek, G Sumnu, ME Yener, M Oztop International Journal of Biological Macromolecules 250, 126123, 2023 | 10 | 2023 |
| Microwave glycation of soy protein isolate S Namlı Middle East Technical University, 2019 | 8 | 2019 |
| A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: A comparison study with other monosaccharides U Ertugrul, O Tas, S Namli, MH Oztop International Journal of Food Science & Technology 56 (10), 5334-5339, 2021 | 6 | 2021 |
| Physicochemical properties of wet-glycated soy proteins MB Zia, S Namli, MH Oztop Lwt 142, 110981, 2021 | 5 | 2021 |
| High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Leaves: optimization and Comparison with Conventional Extraction I Okur, S Namlı, MH Oztop, H Alpas ACS Food Science & Technology 3 (1), 161-169, 2022 | 4 | 2022 |
