| Phenolics in human health T Ozcan, A Akpinar-Bayizit, L Yilmaz-Ersan, B Delikanli International Journal of chemical engineering and applications 5 (5), 393-396, 2014 | 376 | 2014 |
| Comparison of antioxidant capacity of cow and ewe milk kefirs L Yilmaz-Ersan, T Ozcan, A Akpinar-Bayizit, S Sahin Journal of dairy science 101 (5), 3788-3798, 2018 | 130 | 2018 |
| The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream TÖ Yilsay, L Yilmaz, AA Bayizit European Food Research and Technology 222, 171-175, 2006 | 126 | 2006 |
| Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt T Ozcan-Yilsay, WJ Lee, D Horne, JA Lucey Journal of dairy science 90 (4), 1644-1652, 2007 | 112 | 2007 |
| Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt B Delikanli, T Ozcan International Journal of Dairy Technology 67 (4), 495-503, 2014 | 100 | 2014 |
| Functional properties of fermented milk produced with plant proteins Z Akin, T Ozcan LWT 86, 25-30, 2017 | 98 | 2017 |
| Functional compounds and antioxidant properties of dried green and red peppers M Ozgur, T Ozcan, A Akpinar-Bayizit, L Yilmaz-Ersan African Journal of Agricultural Research 6 (25), 5638-5644, 2011 | 98 | 2011 |
| Improving the textural properties of yogurt fortified with milk proteins B Delikanli, T Ozcan Journal of Food Processing and Preservation 41 (5), e13101, 2017 | 88 | 2017 |
| Functional and textural properties of vegetable‐fibre enriched yoghurt E Yildiz, T Ozcan International Journal of Dairy Technology 72 (2), 199-207, 2019 | 87 | 2019 |
| The antioxidative capacity of kefir produced from goat milk L Yilmaz-Ersan, T Ozcan, A Akpinar-Bayizit, S Sahin International Journal of Chemical Engineering and Applications 7 (1), 22-26, 2016 | 87 | 2016 |
| Determination of boza's organic acid composition as it is affected by raw material and fermentation A Akpinar-Bayizit, L Yilmaz-Ersan, T Ozcan International Journal of Food Properties 13 (3), 648-656, 2010 | 81 | 2010 |
| Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices A Barat, T Ozcan International Journal of Dairy Technology 71, 120-129, 2018 | 73 | 2018 |
| Influence of dietary fiber addition on the properties of probiotic yogurt T Ozcan, O Kurtuldu International Journal of Chemical Engineering and Applications 5 (5), 397-401, 2014 | 71 | 2014 |
| Determination of yogurt quality by using rheological and textural parameters T Ozcan Nutrition and Food Science II 53, 118-122, 2013 | 65 | 2013 |
| Effects of Short‐Chain and Long‐Chain Inulin on the Quality of Probiotic Yogurt Containing Lactobacillus rhamnosus Z Canbulat, T Ozcan Journal of food processing and preservation 39 (6), 1251-1260, 2015 | 61 | 2015 |
| The sensory characteristics of berry-flavoured kefir L Yilmaz, T Ozcan Yilsay, A Akpinar Bayizit Czech journal of food sciences 24 (1), 26, 2006 | 60 | 2006 |
| Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products L Yilmaz-Ersan, T Ozcan, A Akpinar-Bayizit Food Science and Human Wellness 9 (3), 272-279, 2020 | 58 | 2020 |
| Vejetaryen beslenme ve sağlık üzerine etkileri T Özcan, S Baysal Uludağ Üniversitesi Ziraat Fakültesi Dergisi 30 (2), 101-116, 2016 | 58 | 2016 |
| Production of reduced‐fat Labneh cheese with inulin and β‐glucan fibre‐based fat replacer P Aydinol, T Ozcan International Journal of Dairy Technology 71 (2), 362-371, 2018 | 50 | 2018 |
| Yogurt made from milk heated at different pH values T Ozcan, DS Horne, JA Lucey Journal of Dairy Science 98 (10), 6749-6758, 2015 | 50 | 2015 |
