| Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents H Özoğlu, A Bayındırlı Food control 13 (4-5), 213-221, 2002 | 292 | 2002 |
| Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella Enteritidis on cherry tomatoes E Daş, GC Gürakan, A Bayındırlı Food Microbiology 23 (5), 430-438, 2006 | 283 | 2006 |
| Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices A Bayındırlı, H Alpas, F Bozoğlu, M Hızal Food Control 17 (1), 52-58, 2006 | 271 | 2006 |
| Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar-and fat-replacer D Kocer, Z Hicsasmaz, A Bayindirli, S Katnas Journal of food engineering 78 (3), 953-964, 2007 | 235 | 2007 |
| Subcritical (carbon dioxide+ ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts IH Adil, HI Cetin, ME Yener, A Bayındırlı The journal of supercritical fluids 43 (1), 55-63, 2007 | 233 | 2007 |
| Peroxidase and lipoxygenase inactivation during blanching of green beans, green peas and carrots B Güneş, A Bayindirli LWT-Food Science and Technology 26 (5), 406-410, 1993 | 171 | 1993 |
| Effect of L-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice NF İyidoǧan, A Bayındırlı Journal of Food Engineering 62 (3), 299-304, 2004 | 161 | 2004 |
| High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety S Dede, H Alpas, A Bayındırlı Journal of the Science of Food and Agriculture 87 (5), 773-782, 2007 | 159 | 2007 |
| Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study H Baltacıoğlu, A Bayındırlı, M Severcan, F Severcan Food Chemistry 187, 263-269, 2015 | 100 | 2015 |
| Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean U Yucel, H Alpas, A Bayindirli Journal of Food Engineering 98 (2), 266-272, 2010 | 95 | 2010 |
| Secondary structure and conformational change of mushroom polyphenol oxidase during thermosonication treatment by using FTIR spectroscopy H Baltacıoğlu, A Bayındırlı, F Severcan Food chemistry 214, 507-514, 2017 | 72 | 2017 |
| Modification of water vapour transfer rate of low density polyethylene films for food packaging SN Dirim, HÖ Özden, A Bayındırlı, A Esin Journal of food Engineering 63 (1), 9-13, 2004 | 71 | 2004 |
| Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer M Bulut, Ö Bayer, E Kırtıl, A Bayındırlı International Journal of Refrigeration 88, 360-369, 2018 | 61 | 2018 |
| Extraction of total phenolics of sour cherry pomace by high pressure solvent and subcritical fluid and determination of the antioxidant activities of the extracts IH Adil, ME Yener, A Bayındırlı Separation Science and Technology 43 (5), 1091-1110, 2008 | 58 | 2008 |
| Inactivation and injury of Escherichia coli O157:H7 and Staphylococcus aureus by pulsed electric fields S Damar, F Bozogğlu, M Hızal, A Bayındırlı World Journal of Microbiology and Biotechnology 18, 1-6, 2002 | 58 | 2002 |
| Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment Ç Akyol, H Alpas, A Bayındırlı European Food Research and Technology 224, 171-176, 2006 | 53 | 2006 |
| Enzymes in fruit and vegetable processing: chemistry and engineering applications A Bayindirli CRC Press, 2010 | 52 | 2010 |
| Inactivation of Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal (Manosonication) and Lethal Temperatures … BH Guzel, C Arroyo, S Condón, R Pagán, A Bayindirli, H Alpas Food and bioprocess technology 7, 1701-1712, 2014 | 42 | 2014 |
| Lye peeling of ‘Tombul’hazelnuts and effect of peeling on quality M Kaleoğlu, L Bayindirli, A Bayindirli Food and bioproducts processing 82 (3), 201-206, 2004 | 36 | 2004 |
| Effect of microwave processing on water soluble vitamins: Kinetic parameters ZA Okmen, AL Bayindirli International Journal of Food Properties 2 (3), 255-264, 1999 | 34 | 1999 |
