| Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment S Yıkmış Journal of Food Measurement and Characterization 14 (3), 1417-1426, 2020 | 42 | 2020 |
| Evaluation of microbiological, physicochemical and sensorial properties of purple basil kombucha beverage S Yıkmış, S Tuğgüm Türk Tarım-Gıda Bilim ve Teknoloji dergisi, 2019 | 33 | 2019 |
| Thermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties S Yıkmış, H Aksu, BG Çöl, M Alpaslan Ciência e Agrotecnologia 43, e019919, 2019 | 32 | 2019 |
| Ultrasound processing of verjuice (unripe grape juice) vinegar: Effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity S Yıkmış, E Bozgeyik, MA Şimşek Journal of Food Science and Technology 57, 3445-3456, 2020 | 29 | 2020 |
| Effect of ultrasound on different quality parameters of functional sirkencubin syrup S Yikmiş Food Science and Technology 40, 258-265, 2019 | 24 | 2019 |
| Combined effect of ultrasound and microwave power in tangerine juice processing: bioactive compounds, amino acids, minerals, and pathogens NT Demirok, S Yıkmış Processes 10 (10), 2100, 2022 | 23 | 2022 |
| Evaluation of sous-vide technology in gastronomy S Yıkmış, H Aksu, BG Çöl, İL Demirçakmak International Journal of Agricultural and Life Sciences, 2018 | 22 | 2018 |
| The importance of geographical indication in gastronomy tourism: Turkey S Yıkmış, A Ünal International Journal of Agricultural and Life Sciences, 2016 | 22 | 2016 |
| Optimization of uruset apple vinegar production using response surface methodology for the enhanced extraction of bioactive substances S Yıkmış Foods 8 (3), 107, 2019 | 19 | 2019 |
| Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties B Erdal, S Yıkmış, NT Demirok, E Bozgeyik, O Levent Biology 11 (6), 926, 2022 | 18 | 2022 |
| Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and … S Yıkmış, E Bozgeyik, O Levent, H Aksu Journal of Food Processing and Preservation 45 (10), e15883, 2021 | 17 | 2021 |
| Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar S Yıkmış, B Erdal, E Bozgeyik, O Levent, A Yinanç International Journal of Gastronomy and Food Science 29, 100574, 2022 | 16 | 2022 |
| Ultrasound processing of vinegar: Modelling the impact on bioactives and other quality factors S Yıkmış, F Aksu, SS Altunatmaz, BG Çöl Foods 10 (8), 1703, 2021 | 16 | 2021 |
| Investigation of the effects of non-thermal, combined and thermal treatments on the physicochemical parameters of pomegranate (Punica granatum L.) juice S Yikmiş Food Science and Technology Research 25 (3), 341-350, 2019 | 16 | 2019 |
| Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed … S Yıkmış, H Ozer, O Levent, BG Çöl, B Erdal Journal of Food Measurement and Characterization 16 (4), 3023-3041, 2022 | 14 | 2022 |
| Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the … C Doguer, S Yıkmış, O Levent, M Turkol Journal of Food Processing and Preservation 45 (5), e15436, 2021 | 14 | 2021 |
| New approaches in non-thermal processes in the food industry S Yıkmış International Journal of Nutrition and Food Sciences 5 (5), 344-51, 2016 | 11 | 2016 |
| Virtual reality and augmented reality technologies in gastronomy: A review BG Çöl, M İmre, S Yıkmış Efood 4 (3), e84, 2023 | 9 | 2023 |
| Effect of thermosonication on amino acids, phenolic compounds, sensory properties and microbial quality in freshly squeezed verjuice BG Çöl, M Akhan, BÇ Sancar, M Türkol, S Yıkmış, C Hecer Foods 12 (11), 2167, 2023 | 8 | 2023 |
| Application of ultrasound to the organic cornelian cherry (Cornus mas L.) vinegar: Changes in antibacterial, antidiabetic, antihypertensive, and anticancer activities B Erdal, RB Akalın, B Yılmaz, E Bozgeyik, S Yıkmış Journal of Food Processing and Preservation 46 (11), e16952, 2022 | 8 | 2022 |
