| Enrichment of functional properties of ice cream with pomegranate by‐products M Çam, F Erdoğan, D Aslan, M Dinç Journal of food science 78 (10), C1543-C1550, 2013 | 107 | 2013 |
| The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect D Aslan, M Dogan European Food Research and Technology 244, 409-421, 2018 | 48 | 2018 |
| Application of deep eutectic solvents as a green and biodegradable media for extraction of anthocyanin from black carrots DA Türker, M Doğan Lwt 138, 110775, 2021 | 44 | 2021 |
| A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach M Dogan, D Aslan, T Aktar, M Goksel Sarac European Food Research and Technology 242, 953-966, 2016 | 41 | 2016 |
| Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: principal component analyses (PCA) for flow and bioactive properties M Doğan, D Aslan, V Gürmeriç, A Özgür, MG Saraç Powder Technology 344, 222-232, 2019 | 34 | 2019 |
| Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface M Doğan, MG Saraç, DA Türker Journal of Food Engineering 275, 109871, 2020 | 33 | 2020 |
| Ultrasound-assisted natural deep eutectic solvent extraction of anthocyanin from black carrots: Optimization, cytotoxicity, in-vitro bioavailability and stability DA Türker, M Doğan Food and Bioproducts Processing 132, 99-113, 2022 | 26 | 2022 |
| The rheological behaviors and morphological characteristics of different food hydrocolloids ground to sub-micro particles: in terms of temperature and particle size M Dogan, D Aslan, V Gurmeric Journal of Food Measurement and Characterization 12, 770-780, 2018 | 17 | 2018 |
| Rheology and microstructure of galactomannan–xanthan gum systems at different pH values Hayta M., Doğan M.,Aslan Türker D. Journal Of Food Process Engineering 13573, 2020 | 11 | 2020 |
| Effects of ultrasound homogenization on the structural and sensorial attributes of ice cream: optimization with Taguchi and data envelopment analysis D Aslan Türker, M Dogan Journal of Food Measurement and Characterization 15, 4888-4898, 2021 | 9 | 2021 |
| Bioactive and sensorial characteristics of the milk based herbal (Rumex crispus L.) tea: multi-criteria decision making approach M Dogan, D Aslan, A Ozgur Journal of Food Measurement and Characterization 12, 535-544, 2018 | 9 | 2018 |
| Gilaburu suyunun mikroenkapsülasyonu M Dinç, D Aslan, NC İçyer, M Çam Elect J Food Technol 7 (2), 1-11, 2012 | 7 | 2012 |
| Microencapsulation of gilaburu juice M Dinç, D Aslan, NC Içyer, M Çam Electron. J. Food Technol 7 (2), 1-11, 2012 | 5 | 2012 |
| Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert D Aslan Türker, M Göksel Saraç, M Doğan European Food Research and Technology 247, 453-464, 2021 | 4 | 2021 |
| TİCARİ ÖNEME SAHİP TOZ SÜT ÜRÜNLERİNİN MORFOLOJİK YAPISI VE TOZ AKIŞ ÖZELLİKLERİNİN BELİRLENMESİ M GÖKSEL SARAÇ, DA TÜRKER, M DOĞAN GIDA 46 (1), 119-133, 2021 | 4 | 2021 |
| Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology … D Aslan Türker, M Göksel Saraç, AE Yetiman, M Doğan European Food Research and Technology 247, 2545-2556, 2021 | 3 | 2021 |
| Influence of particle size on powder flow behaviour, textural and viscoelastic properties of milk-based whippable emulsions DA Türker, MG Saraç, M Doğan International Dairy Journal 148, 105806, 2024 | 2 | 2024 |
| Textural Characteristics of Traditional Turkish Foods M Doğan, D Aslan, FT Miano Textural Characteristics of World Foods, 223-236, 2020 | 2 | 2020 |
| ULTRASON TEKNİĞİ İLE FARKLI FONKSİYONEL YAĞLAR KULLANILARAK YENİ SÜT BAZLI EMÜLSİYONLARIN GELİŞTİRİLMESİ D ASLAN, M DOĞAN | 2* | |
| Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties D Aslan Türker, M Göksel Saraç, M Doğan European Food Research and Technology 249 (3), 675-684, 2023 | 1 | 2023 |
Meryem GÖKSEL SARAÇDr. Öğr. Üyesi, Cumhuriyet ÜniversitesiVerified email at cumhuriyet.edu.tr
