| Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples Z Ceylan, N Kutlu, R Meral, MM Ekin, YE Kose Food Bioscience 42, 101076, 2021 | 44 | 2021 |
| Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 C Z Ceylan, R Meral, YE Kose, I Cavidoglu Journal of food science and technology 57, 1798-1806, 2020 | 41 | 2020 |
| The Effect of Bread-Making Process on the Antioxidant Activity and Phenolic Profile of Enriched Breads EKY MERAL R. QUALITY ASSURANCE AND SAFETY OF CROPS FOODS, 2019 | 35 | 2019 |
| Determination of texture profile analysis of yogurt produced by industrial and traditional method KŞ Erim Köse, Y., Altun İ. International Journal of Scientific and Technological Research 4 (8), 2018 | 18 | 2018 |
| A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation N Kutlu, R Meral, MM Ekin, Y Erim Kose, Z Ceylan International Journal of Food Science & Technology 57 (2), 1074-1082, 2022 | 16 | 2022 |
| Determination of simultaneous heat and mass transfer parameters of tulumba dessert during deep‐fat frying Y Erim Kose, IS Dogan Journal of Food Processing and Preservation 41 (4), e13082, 2017 | 12 | 2017 |
| Degradation kinetic modeling of bioactive compounds and enzyme activity in wheat germ during stabilization YE Kose LWT 153, 112501, 2022 | 10 | 2022 |
| The potential use of agro-industrial by-products as sources of bioactive compounds: A nanotechnological approach R Meral, YE Kose, Z Ceylan, İ Cavidoglu Studies in natural products chemistry 73, 435-466, 2022 | 9 | 2022 |
| Kavut Ununun Besinsel Bileşimi ve Antioksidan Kapasitesinin Belirlenmesi Y Erim Köse Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi 10 (4), 2639-2648, 2020 | 6* | 2020 |
| A study on mineral content of whey obtained from Turkish strained yogurt S Kose, YE Kose, I Altun Comptes Rendus de I Academie Bulgare des Sciences 72, 1732-1738, 2019 | 4 | 2019 |
| Kinetic modeling of macroelement concentration of Malatya cheese produced by traditional method D Yasar, Y Erim Kose, S Kose Journal of Food Processing and Preservation 45 (12), e16021, 2021 | 3 | 2021 |
| Determınatıon of some basıc propertıes of tradıtıonal malatya cheese S Kose, MM Ceylan, I Altun, Y ERIM KOSE Food Science and Technology 42, e03921, 2021 | 3 | 2021 |
| The nanoemulsions: A new design and fat‐reducing strategy for the bakery industry. Their effects on some quality attributes of fat‐reduced cakes R Meral, MM Ekin, N Kutlu, YE Kose Journal of Food Processing and Preservation 46 (12), e17160, 2022 | 2 | 2022 |
| Kinetic modeling of oxidation parameters and activities of lipase-lipoxygenase in wheat germ oil YE Köse Grasas y Aceites 72 (3), e423-e423, 2021 | 1 | 2021 |
| Farklı Tahıl Çeşitlerinden Endüstriyel Olarak Üretilmiş Bozaların Antioksidan Aktivite Değerleri ve Besin Element İçeriklerinin Belirlenmesi S Atabay, YE Köse Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi 29 (1), 200-211, 2024 | | 2024 |
| Traditional Turkish Bread, the “Tandır Ekmeği” R Meral, YE Kose, E Ocak, F Ozogul Traditional European Breads: An Illustrative Compendium of Ancestral …, 2023 | | 2023 |
| Kinetic Modeling of Heat and Mass Transfer During Deep Fat Frying of Churro Y Erim Köse Bilge International Journal of Science and Technology Research 6 (1), 46_51, 2022 | | 2022 |
| The measures to be taken against Covid-19 in food industries: A review S Kose, YE Kose, I Altun Agricultural Reviews 43 (3), 379-382, 2022 | | 2022 |
| Effects of Microwave-Assisted Steam Drying and Freeze-Drying Techniques in the Raw Wheat Germ for the Antioxidant Activity and Microbiological Quality Y ERİM KÖSE, R MERAL, İ CAVİDOĞLU Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi 26 (3), 163-171, 2021 | | 2021 |
| Determination of nutritional composition and antioxidant capacity of kavut flour. YE Köse | | 2020 |
