| Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger N Izli, A Polat Food Science and Technology 39 (3), 652-659, 2019 | 52 | 2019 |
| Determination of drying kinetics and quality parameters for drying apricot cubes with electrohydrodynamic, hot air and combined electrohydrodynamic-hot air drying methods A Polat, N Izli Drying Technology 40 (3), 527-542, 2022 | 33 | 2022 |
| Freeze and convective drying of quince (Cydonia oblonga Miller.): Effects on drying kinetics and quality attributes N Izli, A Polat Heat and Mass Transfer 55, 1317-1326, 2019 | 31 | 2019 |
| Intermittent microwave-vacuum drying effects on pears O Taskin, A Polat, N Izli, BB Asik Polish Journal of Food and Nutrition Sciences 69 (1), 101-108, 2019 | 25 | 2019 |
| Continuous and intermittent microwave‐vacuum drying of apple: drying kinetics, protein, mineral content, and color A Polat, O Taskin, N Izli, BB Asik Journal of Food Process Engineering 42 (3), e13012, 2019 | 24 | 2019 |
| Drying characteristics and quality evaluation of ‘Ankara’pear dried by electrohydrodynamic-hot air (EHD) method A Polat, N Izli Food Control 134, 108774, 2022 | 19 | 2022 |
| Energy and exergy analysis, drying kinetics, modeling, microstructure and thermal properties of convective-dried banana slices O Taskin, A Polat, AB Etemoglu, N Izli Journal of Thermal Analysis and Calorimetry 147 (3), 2343-2351, 2022 | 19 | 2022 |
| Intermittent microwave drying of apple slices: drying kinetics, modeling, rehydration ratio and effective moisture diffusivity N İzli, A Polat Journal of Agricultural Sciences 26 (1), 32-41, 2020 | 11 | 2020 |
| Intermittent and continuous infrared drying of sweet potatoes A Polat, O Taskin, N Izli Heat and Mass Transfer 58 (10), 1709-1721, 2022 | 9 | 2022 |
| Yapay Sinir Ağları Kullanarak Kayısının Farklı Kurutma Yöntemleriyle Kurutulmasında Kuruma Hızı Ve Nem İçeriği Parametrelerinin Modellenmesi F Kurtulmuş, A Polat, N İzli ÇOMÜ Ziraat Fakültesi Dergisi 8 (2), 261-269, 2020 | 6 | 2020 |
| Sürekli ve Kesikli Mikrodalga Yöntemleri Kullanılarak Kurutulan Elmanın Renk Değişim Analizi A POLAT, F KURTULMUŞ, İ Nazmi Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi 34 (1), 149-165, 2020 | 6 | 2020 |
| Dondurarak kurutma yönteminin zencefilin kurutma karakteristikleri, renk, mikroyapı ve rehidrasyon özellikleri üzerine etkisi N İzli, A Polat Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG) 33 (Ek …, 2016 | 6 | 2016 |
| Drying of garlic slices by electrohydrodynamic‐hot air method A Polat, N Izli Journal of Food Process Engineering 45 (3), e13980, 2022 | 3 | 2022 |
| Modeling of drying rate and moisture ratio parameters in drying apricot with different drying methods using artificial neural networks. F Kurtulmuş, A Polat, N İzli | 3 | 2020 |
| Application of Different Drying Techniques on Peach Puree A Polat, O Taşkın, N Izli Journal of Agricultural Sciences 27 (2), 211-218, 2021 | 2 | 2021 |
| Havuç ve patatesin kurutulmasında ultrases ön işlem uygulamasının etkisinin belirlenmesi A Polat PQDT-Global, 2019 | 2 | 2019 |
| Investigation of potato drying kinetics and quality parameters applying ultrasound pre-treatments N Izli, A Polat Latin American Applied Research-An international journal 50 (4), 261-269, 2020 | 1 | 2020 |
| Analysis of drying characteristics and quality attributes in peach slices dried via electrohydrodynamic, hot air and electrohydrodynamic-hot air methods A Polat Journal of Thermal Analysis and Calorimetry 149 (14), 7551-7563, 2024 | | 2024 |
| Drying properties, color characteristics, microstructure, and modeling of ginger cubes dried using electrohydrodynamic, electrohydrodynamic-hot air, and hot air methods A Polat, N Izli Heat and Mass Transfer 60 (4), 665-675, 2024 | | 2024 |
| Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon A Polat, O Taskin, N Izli Journal of Food Science 89 (4), 2332-2346, 2024 | | 2024 |
