| Food ellagitannins–occurrence, effects of processing and storage E Bakkalbaşi, Ö Menteş, N Artik Critical reviews in food science and nutrition 49 (3), 283-298, 2008 | 176 | 2008 |
| Effect of the use of ground flaxseed on quality and chemical composition of bread Ö Menteş, E Bakkalbaşşi, R Ercan Food Science and Technology International 14 (4), 299-306, 2008 | 117 | 2008 |
| Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts E Bakkalbaşı, ÖM Yılmaz, I Javidipour, N Artık LWT-Food Science and Technology 46 (1), 203-209, 2012 | 98 | 2012 |
| Antioxidative activities of grape (Vitis vinifera) seed extracts obtained from different varieties grown in Turkey O Yemis, E Bakkalbasi, N Artik International journal of food science & technology 43 (1), 154-159, 2008 | 93 | 2008 |
| Major flavan-3-ol composition and antioxidant activity of seeds from different grape cultivars grown in Turkey E Bakkalbaşı, O Yemiş, D Aslanova, N Artık European Food Research and Technology 221, 792-797, 2005 | 84 | 2005 |
| Changes in pigment profile and surface colour of fig (Ficus carica L.) during drying O Yemiş, E Bakkalbaşı, N Artık International Journal of Food Science & Technology 47 (8), 1710-1719, 2012 | 69 | 2012 |
| Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale ZZ Akdaş, E Bakkalbaşı International Journal of Food Properties 20 (4), 877-887, 2017 | 64 | 2017 |
| Bioactive compounds, physical and sensory properties of cake made with walnut press‐cake E Bakkalbasi, R Meral, IS Dogan Journal of Food Quality 38 (6), 422-430, 2015 | 47 | 2015 |
| Effect of storage on 5-hydroxymethylfurfural (HMF) formation and color change in jams D Aslanova, E Bakkalbasi, N Artik International Journal of Food Properties 13 (4), 904-912, 2010 | 44 | 2010 |
| Türkiye’de yetiştirilen yerli bazı ceviz çeşitlerinin fiziksel özellikleri ve kimyasal bileşenleri E Bakkalbaşı, ÖM Yılmaz, N Artık Akademik Gıda 8 (1), 6-54, 2010 | 39 | 2010 |
| Oxidative stability of enriched walnut oil with phenolic extracts from walnut press-cake under accelerated oxidation conditions and the effect of ultrasound treatment E Bakkalbaşı Journal of Food Measurement and Characterization 13 (1), 43-50, 2019 | 25 | 2019 |
| Changes in the phenolic content and free radical-scavenging activity of vacuum packed walnut kernels during storage E BAKKALBAŞI, ÖM YILMAZ, O Yemiş, N Artik Food Science and Technology Research 19 (1), 105-112, 2013 | 23 | 2013 |
| Farklı Ambalaj Materyalleri ve Depo Koşullarının Ceviz Bileşimine Etkileri. Ankara Üniversitesi Fen Bilimleri Enstitüsü. Gıda Mühendisliği Ana Bilim Dalı E Bakkalbaşı Doktora Tezi, Ankara, 2009 | 17* | 2009 |
| Kapsaisinoit kaynağı olarak kırmızı biberler O Yemiş, E Bakkalbaşı, N Artık Gıda Mühendisliği Dergisi 18, 30-37, 2004 | 16 | 2004 |
| Reduction of bitterness in green walnuts by conventional and ultrasound-assisted maceration S Uğurlu, E Okumuş, E Bakkalbaşı Ultrasonics Sonochemistry 66, 105094, 2020 | 15 | 2020 |
| Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil H Özdemir, E Bakkalbaşı, I Javidipour Journal of Food Science and Technology 58 (7), 2606-2616, 2021 | 14 | 2021 |
| Fatty acid profiles and mineral contents of walnuts from different provinces of Van Lake. P Batun, E Bakkalbașı, A Kazankaya, İ Cavidoğlu | 11 | 2017 |
| A novel coating material: Ellagitannins-loaded maltodextrin and lecithin-based nanomaterials E Okumuş, E Bakkalbaşı, I Javidipour, R Meral, Z Ceylan Food Bioscience 42, 101158, 2021 | 10 | 2021 |
| Phytochemicals and antioxidant activities of twelve edible wild plants from Eastern Anatolia, Turkey K Alaca, E OKUMUŞ, E BAKKALBAŞI, I Javidipour Food Science and Technology 42, e18021, 2021 | 10 | 2021 |
| Fındık, zeytin ve pamuk yağlarında peroksit oluşum kinetiği S Kaya, E Bakkalbaşı, İ Cavidoğlu Akademik Gıda 15 (1), 36-42, 2017 | 9* | 2017 |
