| Effects of brewer's spent grain on the quality and dietary fibre content of cookies S Öztürk, Ö Özboy, İ Cavidoğlu, H Köksel Journal of the Institute of Brewing 108 (1), 23-27, 2002 | 215 | 2002 |
| Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters H Vural, I Javidipour, OO Ozbas Meat Science 67 (1), 65-72, 2004 | 167 | 2004 |
| Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts E Bakkalbaşı, ÖM Yılmaz, I Javidipour, N Artık LWT-Food Science and Technology 46 (1), 203-209, 2012 | 98 | 2012 |
| Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish‐type salami I Javidipour, H Vural, ÖÖ Özbaş, A Tekin International journal of food science & technology 40 (2), 177-185, 2005 | 75 | 2005 |
| Replacement of beef fat in frankfurters by interesterified palm, cottonseed and olive oils H Vural, I Javidipour European Food Research and Technology 214, 465-468, 2002 | 72 | 2002 |
| Effects of some herbal extracts on oxidative stability of corn oil under accelerated oxidation conditions in comparison with some commonly used antioxidants A Baştürk, MM Ceylan, M Çavuş, G Boran, I Javidipour Lwt 89, 358-364, 2018 | 69 | 2018 |
| The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese A Jalilzadeh, J Hesari, SH Peighambardoust, I Javidipour Journal of Dairy Science 101 (7), 5809-5820, 2018 | 62 | 2018 |
| Effects of interesterified palm and cottonseed oil blends on cake quality IS Dogan, I Javidipour, T Akan International journal of food science & technology 42 (2), 157-164, 2007 | 61 | 2007 |
| Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating I Javidipour, H Erinç, A Baştürk, A Tekin International Journal of Food Properties 20 (7), 1582-1592, 2017 | 58 | 2017 |
| Oxidative stability of natural and chemically interesterified cottonseed, palm and soybean oils A Basturk, I Javidipour, IH Boyaci Journal of Food Lipids 14 (2), 170-188, 2007 | 54 | 2007 |
| Volatile compounds of Van Herby cheeses produced with raw and pasteurized milks from different species E Ocak, I Javidipour, Y Tuncturk Journal of Food Science and Technology 52, 4315-4323, 2015 | 42 | 2015 |
| Fatty acids, tocopherols, selenium and total carotene of pistachios (P. vera L.) from Diyarbakır (Southestern Turkey) and walnuts (J. regia L.) from Erzincan … K Özrenk, I Javidipour, T Yarilgac, F Balta, M Gündoğdu Food science and technology international 18 (1), 55-62, 2012 | 42 | 2012 |
| 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 |
| A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers Z Ceylan, R Meral, I Cavidoglu, C Yagmur Karakas, M Tahsin Yilmaz Journal of food safety 38 (6), e12547, 2018 | 40 | 2018 |
| Some chemical and microbiological properties of ghee produced in Eastern Anatolia A Kirazci, I Javidipour International Journal of Dairy Technology 61 (3), 300-306, 2008 | 38 | 2008 |
| The effect of feeding system on slaughter-carcass characteristics, meat quality, and fatty acid composition of lambs GS Serhat Karaca, Ayhan Yılmaz, Askın Kor, Mehmet Bingöl, Isa Cavidoglu Archives Animal Breeding 59 (1), 121-129., 2016 | 36 | 2016 |
| Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography I Javidipour, MC Qian Dairy Science and Technology 88 (1), 95-104, 2008 | 36 | 2008 |
| Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production S Dinç, I Javidipour, ÖÖ Özbas, A Tekin Journal of food science and technology 51, 365-370, 2014 | 31 | 2014 |
| Seed oil profiles of five rose hip species (Rosa spp.) from Hakkâri, Turkey F Çelik, F Balta, S Ercişli, A Kazankaya, I Javidipour J. Food Agric. Environ 8, 482-484, 2010 | 29 | 2010 |
| Effect of using interesterified and non‐interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese I Javidipour, Y Tunçtürk International journal of food science & technology 42 (12), 1465-1474, 2007 | 27 | 2007 |
