| Phenolic fortification of yogurt using grape and callus extracts M Karaaslan, M Ozden, H Vardin, H Turkoglu LWT-Food Science and Technology 44 (4), 1065-1072, 2011 | 301 | 2011 |
| Study on the development of pomegranate juice processing technology: clarification of pomegranate juice H Vardin, H Fenercioǧlu Food/nahrung 47 (5), 300-303, 2003 | 184 | 2003 |
| Authentication of pomegranate juice concentrate using FTIR spectroscopy and chemometrics H Vardin, A Tay, B Ozen, L Mauer Food Chemistry 108 (2), 742-748, 2008 | 167 | 2008 |
| Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace FM Yılmaz, M Karaaslan, H Vardin Journal of food science and technology 52, 2851-2859, 2015 | 113 | 2015 |
| Optimisation of pomegranate (Punica Granatum L.) juice spray‐drying as affected by temperature and maltodextrin content H Vardin, M Yasar International Journal of Food Science & Technology 47 (1), 167-176, 2012 | 112 | 2012 |
| The effects of drying conditions on moisture transfer and quality of pomegranate fruit leather (pestil) FM Yılmaz, S Yüksekkaya, H Vardin, M Karaaslan Journal of the Saudi Society of Agricultural Sciences 16 (1), 33-40, 2017 | 99 | 2017 |
| Sour cherry by-products: compositions, functional properties and recovery potentials–a review FM Yılmaz, A Görgüç, M Karaaslan, H Vardin, S Ersus Bilek, Ö Uygun, ... Critical reviews in food science and nutrition 59 (22), 3549-3563, 2019 | 97 | 2019 |
| Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions M Karaaslan, FM Yilmaz, Ö Cesur, H Vardin, A Ikinci, AC Dalgiç International Journal of Food Science & Technology 49 (2), 595-605, 2014 | 93 | 2014 |
| Şanlıurfa koşullarında yetiştirilen bazı şaraplık üzüm çeşitlerinin kalite ve fitokimyasal özellikleri M Özden, H Vardin Journal of the Faculty of Agriculture of Harran University (Turkey) 13 (2), 2009 | 55 | 2009 |
| Effects of rootstocks and irrigation levels on grape quality of Vitis vinifera L. cv. Shiraz M Ozden, H Vardin, M Simsek, M Karaaslan African Journal of Biotechnology 9 (25), 3801-3807, 2010 | 51 | 2010 |
| Antiproliferative and antioxidant activities of Turkish pomegranate (Punica granatum L.) accessions M Karaaslan, H Vardin, S Varlıklıöz, FM Yılmaz International journal of food science & technology 49 (1), 82-90, 2014 | 49 | 2014 |
| Nar ekşisi ve narın diğer değerlendirme olanakları H Vardin, M Abbasoğlu Geleneksel Gıdalar Sempozyumu 23, 195-196, 2004 | 45 | 2004 |
| Synthesis and accumulation of anthocyanins in sour cherries during ripening in accordance with antioxidant capacity development and chalcone synthase expression M Karaaslan, FM Yılmaz, A Karaaslan, H Vardin European Food Research and Technology 242, 189-198, 2016 | 29 | 2016 |
| Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese S Alihanoğlu, D Ektiren, Ç Akbulut Çakır, H Vardin, A Karaaslan, ... Food Science & Nutrition 6 (4), 1100-1108, 2018 | 25 | 2018 |
| Solar drying of red peppers: effects of air velocity and product size. AB Koc, M Toy, I Hayoglu, H Vardİn | 23 | 2007 |
| Harran ovasında yetişen değişik nar çeşitlerinin gıda sanayiinde kullanım olanakları üzerine bir çalışma H Vardin Fen Bilimleri Enstitüsü, 2000 | 23 | 2000 |
| The effect of temperature and method of drying on Isot (Urfa pepper) and its vitamin C degradation kinetics Ş Dağhan, A Yildirim, FM Yilmaz, H Vardin, M Karaaslan Italian Journal of Food Science 30 (3), 2018 | 19 | 2018 |
| Study on the development of pomegranate juice processing technology; the pressing of pomegranate fruit H Vardin, H Fenercioglu I International Symposium on Pomegranate and Minor Mediterranean Fruits 818 …, 2006 | 16 | 2006 |
| The effect of blanching pre-treatment on the drying kinetics, thermal degradation of phenolic compounds and hydroxymethyl furfural formation in pomegranate arils H Vardin, FM Yilmaz Italian journal of food science 30 (1), 2018 | 14 | 2018 |
| Improvement of food safety and quality by statistical process control (SPC) in food processing systems: a case study of traditional sucuk (sausage) processing AC Dalgiç, H Vardin, KB Belibağli Quality Control of Herbal Medicines and Related Areas, 91, 2011 | 14 | 2011 |
Fatih Mehmet YılmazAdnan Menderes Universityadu.edu.tr üzerinde doğrulanmış e-posta adresine sahip
