| Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit Ö Turfan, M Türkyılmaz, O Yemiş, M Özkan Food Chemistry 129 (4), 1644-1651, 2011 | 210 | 2011 |
| A review of current and future food applications of natural hydrocolloids A Yemenicioğlu, S Farris, M Turkyilmaz, S Gulec International Journal of Food Science & Technology 55 (4), 1389-1406, 2020 | 128 | 2020 |
| Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices M Türkyılmaz, Ş Tağı, U Dereli, M Özkan Food chemistry 138 (2-3), 1810-1818, 2013 | 108 | 2013 |
| Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice M Türkyılmaz, O Yemiş, M Özkan Food chemistry 134 (2), 1052-1058, 2012 | 98 | 2012 |
| Anthocyanin and organic acid profiles of pomegranate (Punica granatum L.) juices from registered varieties in Turkey M Türkyılmaz International journal of food science & technology 48 (10), 2086-2095, 2013 | 60 | 2013 |
| Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots AL Coşkun, M Türkyılmaz, ÖT Aksu, BE Koç, O Yemiş, M Özkan Food chemistry 141 (4), 3670-3680, 2013 | 59 | 2013 |
| Effects of various protein-and polysaccharide-based clarification agents on antioxidative compounds and colour of pomegranate juice B Erkan-Koç, M Türkyılmaz, O Yemiş, M Özkan Food chemistry 184, 37-45, 2015 | 57 | 2015 |
| Changes in chemical and microbial qualities of dried apricots containing sulphur dioxide at different levels during storage M Türkyılmaz, Ş Tağı, M Özkan Food and Bioprocess Technology 6, 1526-1538, 2013 | 56 | 2013 |
| Effects of sulfur dioxide concentration on organic acids and β-carotene in dried apricots during storage A Salur-Can, M Türkyılmaz, M Özkan Food chemistry 221, 412-421, 2017 | 55 | 2017 |
| Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage M Türkyılmaz, M Özkan International journal of food science & technology 47 (11), 2273-2281, 2012 | 55 | 2012 |
| Effects of clarification and storage on anthocyanins and color of pomegranate juice concentrates Ö Turfan, M Türkyilmaz, O Yemİş, M Özkan Journal of Food Quality 35 (4), 272-282, 2012 | 55 | 2012 |
| Changes in the quality of kefir fortified with anthocyanin-rich juices during storage SA Kabakcı, M Türkyılmaz, M Özkan Food Chemistry 326, 126977, 2020 | 47 | 2020 |
| Loss of sulfur dioxide and changes in some chemical properties of Malatya apricots (Prunus armeniaca L.) during sulfuring and drying M Türkyılmaz, M Özkan, N Güzel Journal of the Science of Food and Agriculture 94 (12), 2488-2496, 2014 | 46 | 2014 |
| Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners K Ertan, M Türkyılmaz, M Özkan Food chemistry 310, 125856, 2020 | 45 | 2020 |
| Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage A Navruz, M Türkyılmaz, M Özkan Food chemistry 197, 150-160, 2016 | 45 | 2016 |
| Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage S Alagöz, M Türkyılmaz, Ş Tağı, M Özkan Food chemistry 174, 356-364, 2015 | 41 | 2015 |
| Effects of condensed tannins on anthocyanins and colour of authentic pomegranate (Punica granatum L.) juices M Türkyılmaz, M Özkan Food Chemistry 164, 324-331, 2014 | 39 | 2014 |
| Changes in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruits during production and their relation with … N Muhacir-Güzel, M Türkyılmaz, O Yemiş, Ş Tağı, M Özkan LWT-Food Science and Technology 59 (2), 933-940, 2014 | 35 | 2014 |
| Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage K Ertan, M Türkyılmaz, M Özkan Journal of food Science and Technology 55, 4346-4355, 2018 | 32 | 2018 |
| Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation A Bingöl, M Türkyılmaz, M Özkan Food Chemistry 384, 132518, 2022 | 28 | 2022 |
