| Evaluation of the effect of different extraction techniques on sour cherry pomace phenolic content and antioxidant activity and determination of phenolic compounds by FTIR and HPLC İ Okur, C Baltacıoğlu, E Ağçam, H Baltacıoğlu, H Alpas Waste and Biomass Valorization 10, 3545-3555, 2019 | 66 | 2019 |
| Optimization of microwave-assisted extraction of phenolic compounds from tomato: Characterization by FTIR and HPLC and comparison with conventional solvent extraction H Baltacıoğlu, C Baltacıoğlu, I Okur, A Tanrıvermiş, M Yalıç Vibrational Spectroscopy 113, 103204, 2021 | 54 | 2021 |
| Changes in total phenolic and flavonoid contents of rowanberry fruit during postharvest storage CEM Baltacioğlu, S VELIOĞLU, E Karacabey Journal of Food Quality 34 (4), 278-283, 2011 | 47 | 2011 |
| Chips Production from Jerusalem Artichoke (Helianthus tuberosus L.) B Cem, E Ali Food and Nutrition Sciences 2012, 2012 | 29 | 2012 |
| Optimisation of pre‐drying and deep‐fat‐frying conditions for production of low‐fat fried carrot slices E Karacabey, MS Turan, ŞG Özçelik, C Baltacıoğlu, E Küçüköner Journal of the Science of Food and Agriculture 96 (13), 4603-4612, 2016 | 22 | 2016 |
| Kabak (Cucubita pepo L.) tozunun kek üretiminde potansiyel kullanımı ve kek kalite parametrelerine etkisi C Baltacıoğlu, M Uyar Akademik Gıda 15 (3), 274-280, 2017 | 18 | 2017 |
| Investigation of the effect of oyster mushroom (Pleurotus ostreatus) powder on biscuit production and effect on quality criteria by Fourier‐transform infrared … C Baltacıoğlu, H Baltacıoğlu, R Seyhan, Ö Uğur, O Avcu Journal of Food Processing and Preservation 45 (2), e15174, 2021 | 16* | 2021 |
| Optimization of microwave-assisted drying of Jerusalem artichokes (Helianthus tuberosus L.) by response surface methodology and genetic algorithm E KARACABEY, C Baltacioglu, M Cevik, H Kalkan Italian Journal of Food Science 28 (1), 121-130, 2016 | 16 | 2016 |
| Optimization of microwave and air drying conditions of quince (Cydonia oblonga, Miller) using response surface methodology C Baltacioglu Italian Journal of Food Science 27 (1), 50-56, 2015 | 14 | 2015 |
| Effect of waste fermented carrot powder addition on quality of biscuits. C Baltacıoğlu, H Baltacıoğlu, H Tangüler | 12 | 2019 |
| Optimization of Microwave‐Assisted Predrying and Deep‐Fat‐Frying Conditions to Produce Fried Carrot Slices E Karacabey, ŞG Özçelık, MS Turan, C Baltacioğlu, E Küçüköner Journal of food process engineering 40 (2), e12381, 2017 | 12 | 2017 |
| Pulsed electric field pre-treatment for frying of zucchini and eggplant: Impacts on oil content and color S Buzrul, Hİ Öztürk, G Bilge, C Baltacıoğlu, E Karacabey, O Altunbaş Food and Bioprocess Technology 15 (5), 1188-1194, 2022 | 9 | 2022 |
| Extraction simulation of porous media by CFD: Recovery of trans-resveratrol from grape cane by pressurised low polarity water system SS Turgut, AH Feyissa, C Baltacıoğlu, E Küçüköner, E Karacabey Chemical Engineering and Processing-Process Intensification 148, 107779, 2020 | 9 | 2020 |
| Tam Kabak (Cucurbita pepo L.) tozunun bisküvinin kalite kriterleri üzerine etkisinin incelenmesi C Baltacıoğlu, N Ülker Turkish Journal of Agriculture-Food Science and Technology 5 (11), 1439-1445, 2017 | 9* | 2017 |
| Effect of Different Frying Methods on the Total trans Fatty Acid Content and Oxidative Stability of Oils C Baltacıoğlu Journal of the American Oil Chemists' Society 94 (7), 923-934, 2017 | 9 | 2017 |
| Hindiba (Cichorium Intybus L.) Kökü Ekstrakti Ve Trabzon Hurmasi (Diospyros Kaki L.) Tozunun Kek Üretiminde Kullanilmasi Ve Kalite Parametreleri Üzerine Etkisinin İncelenmesi C BALTACIOĞLU, B TEMZİSOY, M KANBUR, M DOĞAN, S İBİLİ Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 9 (1), 297-307, 2020 | 8 | 2020 |
| Microwave Drying of Jerusalem Artichoke Helianthus tuberosus L. E Karacabey, C BALTACIOĞLU, M Çevik Akademik Gıda 9 (6), 13-22, 2011 | 6 | 2011 |
| Crisp Production from Jerusalem artichoke Helianthus tuberosus L. and Investigation of Quality Parameters C BALTACIOĞLU, E Ali Akademik Gıda 11 (2), 14-20, 2013 | 5 | 2013 |
| OPTIMIZATION OF DRYING AND OSMOTIC DEHYDRATION OF Asparagus Officinalis IN MICROWAVE AND CONVENTIONAL HOT AIR OVEN USING RESPONSE SURFACE METHODOLOGY. C Baltacıoğlu Carpathian Journal of Food Science & Technology 9 (3), 2017 | 4 | 2017 |
| Atık fermente havuç tozu ilavesinin bisküvi kalitesine etkisi H Baltacıoğlu, C Baltacıoğlu, H Tangüler Turkish Journal of Agriculture-Food Science and Technology 7 (9), 1237-1244, 2019 | 3 | 2019 |
