| A new trend among plant-based food ingredients in food processing technology: Aquafaba E Erem, NC Icyer, NB Tatlisu, M Kilicli, GH Kaderoglu, ÖS Toker Critical Reviews in Food Science and Nutrition 63 (20), 4467-4484, 2023 | 33 | 2023 |
| Comparison of high intensity ultrasound and heat treatment for extending shelf life of a fermented milk beverage M Kilic-Akyilmaz, C Kurt, TP Uzunoglu, F Turkmen, G Gunes, E Erem International Dairy Journal 141, 105617, 2023 | 4 | 2023 |
| Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters E Erem, E Akdeniz, M Cayır, NC Icyer, OS Toker Journal of Food Science and Technology 61 (5), 907-917, 2024 | 3 | 2024 |
| Stabilization of olive oil in water emulsion with dairy ingredients by pulsed and continuous high intensity ultrasound UB Yavuz, E Erem, M Kilic-Akyilmaz ACS omega 8 (12), 11425-11432, 2023 | 2 | 2023 |
| High potential food wastes: Evaluation of melon seeds as spreadable butter E Sahin, E Erem, M Güzey, MS Kesen, NC Icyer, D Ozmen, OS Toker, ... Journal of Food Processing and Preservation 46 (10), e16841, 2022 | 2 | 2022 |
| The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues E Erem, M Kilic‐Akyilmaz Comprehensive Reviews in Food Science and Food Safety 23 (4), e13402, 2024 | | 2024 |
| Development of a stable fermented creamy structure from hazelnut in the scope of plant-based food production E Erem, M Kilic-Akyilmaz Food and Bioproducts Processing 145, 128-135, 2024 | | 2024 |
| Rheological and water-holding characteristics of yoghurts enriched with fruit by-products A Eray, GG Gemici, E Erem, M Kilic-Akyilmaz Journal of Hygienic Engineering and Design 46, 111-116, 2024 | | 2024 |
