| The effects of the addition of corn husk fibre, kaolin and beeswax on cross-linked corn starch foam S Polat, MK Uslu, A Aygün, M Certel Journal of Food Engineering 116 (2), 267-276, 2013 | 90 | 2013 |
| Effects of glyoxal cross-linking on baked starch foam MK Uslu, S Polat Carbohydrate polymers 87 (3), 1994-1999, 2012 | 85 | 2012 |
| Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods S Polat, G Guclu, H Kelebek, M Keskin, S Selli Food Chemistry 369, 130941, 2022 | 83 | 2022 |
| Effects of metal nanoparticles on the physical and migration properties of low density polyethylene films S Polat, H Fenercioğlu, M Güçlü Journal of Food Engineering 229, 32-42, 2018 | 37 | 2018 |
| Effects of nanoparticle ratio on structural, migration properties of polypropylene films and preservation quality of lemon juice S Polat, H Fenercioglu, E Unal Turhan, M Guclu Journal of Food Processing and Preservation 42 (4), e13541, 2018 | 35 | 2018 |
| Investigation of synergistic antibacterial effect of organic acids and ultrasound against pathogen biofilms on lettuce EU Turhan, S Polat, Z Erginkaya, G Konuray Food Bioscience 47, 101643, 2022 | 29 | 2022 |
| Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil A Amanpour, J Vandamme, S Polat, H Kelebek, J Van Durme, S Selli Innovative Food Science & Emerging Technologies 54, 123-131, 2019 | 28 | 2019 |
| Effects of starch sources and supplementary materials on starch based foam trays A Aygün, MK Uslu, S Polat Journal of Polymers and the Environment 25, 1163-1174, 2017 | 18 | 2017 |
| Nanoparticles in food packaging: opportunities and challenges S Polat, E Ağçam, B Dündar, A Akyildiz Health and safety aspects of food processing technologies, 577-611, 2019 | 13 | 2019 |
| Gıda ambalajlamasında nanoteknoloji uygulamaları: İnorganik nanopartiküllerin kullanımı S Polat, H Fenercioğlu Gıda 39 (3), 187-194, 2014 | 13 | 2014 |
| KONVEKSİYONEL VE DONDURARAK KURUTMA YÖNTEMLERİNİN KARPUZUN BAZI KALİTE ÖZELLİKLERİNE ETKİSİ A Akyıldız, S Polat, E Ağçam Gıda 42 (2), 169-176, 2017 | 11 | 2017 |
| Elucidation of the impact of four different drying methods on the phenolics, volatiles, and color properties of the peels of four types of citrus fruits G Guclu, S Polat, H Kelebek, E Capanoglu, S Selli Journal of the Science of Food and Agriculture 102 (13), 6036-6046, 2022 | 8 | 2022 |
| Recent studies on healthy nutrients changing in fruit juices processed with non-thermal technologies E Ağçam, B Dündar, S Polat, A Akyildiz Health and Safety Aspects of Food Processing Technologies, 235-271, 2019 | 7 | 2019 |
| A research on production of the lemon sauce. F Uçan, A Akyıldız, E Ağçam, S Polat | 7* | 2014 |
| Color quality, ascorbic acid, total carotenoid, and volatile compounds of dried orange slices as influenced by packaging methods and storage conditions S Polat Journal of Food Processing and Preservation 46 (6), e15898, 2022 | 6 | 2022 |
| Design of probiotic dry fermented sausage (sucuk) production withmicroencapsulated and free cells of Lactobacillus rhamnosus E ÜNAL, Z ERGİNKAYA, S POLAT, EA ÖZER Turkish Journal of Veterinary & Animal Sciences 41 (5), 598-603, 2017 | 5 | 2017 |
| Nanoencapsulation of essential oil-based packaging for shelf-life extension of foods S Polat, A Aygun Nanotechnology interventions in food packaging and shelf life, 217-244, 2022 | 4 | 2022 |
| Gıda ambalajlanması ve seviyesinde kullanılabilecek nişasta bazlı köpük tabak üretimi S Polat Akdeniz Üniversitesi, 2011 | 4 | 2011 |
| Potato and potato-processing technology A Akyıldız, S Polat, E Agçam, H Fenercioglu Handbook of Vegetable Preservation and Processing; Hui, YH, Evranuz, EÖ, Eds …, 2015 | 3 | 2015 |
| Inactivation kinetics of pectin methyl esterase under thermosonication and thermal pasteurisation process conditions in orange juice E Agcam, S Polat, A Akyildiz, H Fenercioglu Akademik Gıda 14 (2), 85-91, 2016 | 2 | 2016 |
