| Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend E Turabi, G Sumnu, S Sahin Food hydrocolloids 22 (2), 305-312, 2008 | 418 | 2008 |
| Drying of carrots in microwave and halogen lamp–microwave combination ovens G Sumnu, E Turabi, M Oztop LWT-Food Science and Technology 38 (5), 549-553, 2005 | 227 | 2005 |
| Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens E Turabi, G Sumnu, S Sahin Food hydrocolloids 24 (8), 755-762, 2010 | 194 | 2010 |
| Optimization of baking of rice cakes in infrared–microwave combination oven by response surface methodology E Turabi, G Sumnu, S Sahin Food and Bioprocess Technology 1, 64-73, 2008 | 139 | 2008 |
| Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage SO Ozkoc, G Sumnu, S Sahin, E Turabi European Food Research and Technology 228, 883-893, 2009 | 61 | 2009 |
| Microwave-assisted baking ET Yolacaner, G Sumnu, S Sahin The microwave processing of foods, 117-141, 2017 | 27 | 2017 |
| Microwave-assisted baking. In" The Microwave Processing of Foods ET Yolacaner, G Sumnu, S Sahin Elsevier, 2017 | 24 | 2017 |
| Dielectric and thermal properties of rice cake formulations containing different gums types E Turabi, M Regier, G Sumnu, S Sahin, M Rother International Journal of Food Properties 13 (6), 1199-1206, 2010 | 18 | 2010 |
| Investigation of physicochemical, microbiological, textural, and sensory properties of set‐type yogurt with Mentha pulegium L. (pennyroyal) powder D Balpetek Külcü, EB Koşgin, ÖF Çelik, E Turabi Yolacaner Journal of Food Processing and Preservation 45 (6), e15549, 2021 | 8 | 2021 |
| Physical characterization of chocolates prepared with various soybean and milk powders İC Taşoyan, ET Yolaçaner, MH Öztop Journal of Texture Studies 54 (2), 334-346, 2023 | 3 | 2023 |
| Design of gluten free rice cake formulations for baking in infrared-microwave combination oven E Turabi Middle East Technical University, 2010 | 3 | 2010 |
| Rheological and quality properties of tiger nut containing biscuit dough baked in IR‐MW combination oven AT Çinar, E Turabi Yolaçaner, EG Ateş Journal of the Science of Food and Agriculture 103 (11), 5342-5352, 2023 | 2 | 2023 |
| Kızıl ötesi-mikrodalga kombinasyonlu fırında pişirilmeye uygun glutensiz kek formülasyonunun optimizasyonu GS Şumnu, A Başman, E Turabi, M Öztürk | 1 | 2009 |
| A comparative study on the extraction of betalain rich phenolic compounds in cactus pear BA Oktay, E Yolaçaner, SA Aytaç Orclever Proceedings of Research and Development 3 (1), 623-634, 2023 | | 2023 |
| Physical Properties of Some Soy Powders and Functional and Sensory Properties of Milk Chocolates Prepared with These Powders İC Taşoyan, ET Yolaçaner Turkish Journal of Agriculture-Food Science and Technology 11 (2), 246-257, 2023 | | 2023 |
| A study on the effects of some soy products on rheological and textural properties of milk chocolate E Yolaçaner, HM Öztop, İC Meclis | | 2018 |
| Microwave Assisted Baking S Turabi Y.E., Sumnu, G, Sahin The Microwave Processing of Foods, 2017 | | 2017 |
| 1Hacettepe University, Ankara, Turkey, 2Middle East Technical University, Ankara, Turkey ET Yolacaner, G Sumnu, S Sahin The Microwave Processing of Foods, 117, 2016 | | 2016 |
| Investigation of macro-structure of gluten-free rice cakes baked in infrared-microwave combination oven E Turabi, S Gulum Sumnu, S Şahin | | 2009 |
| A study on the rheological properties of gluten-free biscuit doughs containing tiger nut flour and a gum blend E YOLAÇANER, A ÇINAR | | |
