| Characterization of Rosehip (Rosa canina L.) Seed and Seed Oil H Ilyasoğlu International Journal of Food Properties 17 (7), 1591-1598, 2014 | 134 | 2014 |
| Characterization of Aegean olive oils by their minor compounds H Ilyasoglu, B Ozcelik, V Van Hoed, R Verhe Journal of the American Oil Chemists' Society 87, 627-636, 2010 | 85 | 2010 |
| Caffeic acid grafted chitosan as a novel dual-functional stabilizer for food-grade emulsions and additive antioxidant property H İlyasoğlu, M Nadzieja, Z Guo Food Hydrocolloids 95, 168-176, 2019 | 67 | 2019 |
| Production of human milk fat substitute with medium-chain fatty acids by lipase-catalyzed acidolysis: Optimization by response surface methodology H Ilyasoglu, M Gultekin-Ozguven, B Ozcelik LWT-Food Science and Technology 44 (4), 999-1004, 2011 | 36 | 2011 |
| Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology H İlyasoğlu, TE Arpa Journal of Food Science and Technology 54, 3737-3743, 2017 | 33 | 2017 |
| Water soluble chitosan-caffeic acid conjugates as a dual functional polymeric surfactant H İlyasoğlu, Z Guo Food bioscience 29, 118-125, 2019 | 31 | 2019 |
| Aflatoxin levels in raw and processed hazelnuts in Turkey C Baltaci, H İlyasoğlu, S Cavrar Food Additives and Contaminants: Part B 5 (2), 83-86, 2012 | 31 | 2012 |
| Production of human fat milk analogue containing α-linolenic acid by solvent-free enzymatic interesterification H Ilyasoglu LWT-Food Science and Technology 54 (1), 179-185, 2013 | 29 | 2013 |
| Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology H Ilyasoğlu, F Yılmaz, NA Burnaz, C Baltacı LWT-Food Science and Technology 62 (1), 497-505, 2015 | 26 | 2015 |
| Effect of domestic cooking methods on antioxidant capacity of fresh and frozen kale H Ilyasoğlu, NA Burnaz International journal of food properties 18 (6), 1298-1305, 2015 | 24 | 2015 |
| Cultivar characterization of Aegean olive oils with respect to their volatile compounds H Ilyasoglu, B Ozcelik, V Van Hoed, R Verhe Scientia horticulturae 129 (2), 279-282, 2011 | 24 | 2011 |
| Consumer perceptions of organic foods in Turkey. H İlyasoğlu, S Temel, B Özçelİk | 19 | 2010 |
| Preliminary investigation of yoghurt enriched with hazelnut milk H Ilyasoglu, F Yilmaz International Food Research Journal, 2019 | 18 | 2019 |
| Single-Laboratory Validation for the Determination of Aflatoxin B1, B2, G1, and G2 in Foods Based on Immunoaffinity Column and Liquid Chromatography with … C Baltacı, H İlyasoğlu, F Yüksel Food Analytical Methods 6, 36-44, 2013 | 18 | 2013 |
| Memecik zeytinyağlarının biyokimyasal karakterizasyonu H İlyasoğlu, B Özçelik Gıda 36 (1), 33-40, 2011 | 18 | 2011 |
| Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk M Yüceer, H İlyasoğlu, B Özçelik Journal of Applied Poultry Research 25 (4), 518-527, 2016 | 15 | 2016 |
| Determination of seasonal changes in olive oil by using differential scanning calorimetry heating thermograms H Ilyasoglu, B Ozcelik Journal of the American Oil Chemists' Society 88 (7), 907-913, 2011 | 15 | 2011 |
| Development of a healthy corn-based snack with sage (Salvia officinalis L.) seed F Yuksel, H Ilyasoglu, C Baltaci Bioactive Carbohydrates and dietary fibre 21, 100207, 2020 | 14 | 2020 |
| Investigation of hydroxymethylfurfural formation in herle C Baltacı, H Ilyasoglu, A Gundogdu, O Ucuncu International Journal of Food Properties 19 (12), 2761-2768, 2016 | 14 | 2016 |
| Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry H İlyasoğlu, F Yilmaz International journal of dairy technology 72 (1), 110-119, 2019 | 11 | 2019 |
