| Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques JI Boye, S Aksay, S Roufik, S Ribéreau, M Mondor, E Farnworth, ... Food Research International 43 (2), 537-546, 2010 | 845 | 2010 |
| Effect of Storage Temperature on the Stability of Anthocyanins of a Fermented Black Carrot (Daucus carota var. L.) Beverage: Shalgam N Turker, S Aksay, Hİ Ekiz Journal of Agricultural and Food Chemistry 52 (12), 3807-3813, 2004 | 174 | 2004 |
| Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration M Mondor, S Aksay, H Drolet, S Roufik, E Farnworth, JI Boye Innovative Food Science & Emerging Technologies 10 (3), 342-347, 2009 | 114 | 2009 |
| Determination of changes in some characteristics of persimmon during dehydration at different temperatures A Akyıldız, S Aksay, H Benli, F Kıroğlu, H Fenercioğlu Journal of food engineering 65 (1), 95-99, 2004 | 72 | 2004 |
| Optimization of protein recovery by foam separation using response surface methodology S Aksay, G Mazza Journal of food engineering 79 (2), 598-606, 2007 | 50 | 2007 |
| Some physical fruit properties of cactus pear (Opuntia spp.) that grow wild in the Eastern Mediterranean region of Turkey E Karababa, Y Coşkuner, S Aksay Journal of the Professional Association for Cactus Development 6, 1-8, 2004 | 39 | 2004 |
| The effects of fermentation on the thermostability of the yellow-orange pigments extracted from cactus pear (Opuntia ficus-indica) N Turker, Y Coşkuner, HI Ekiz, S Aksay, E Karababa European Food Research and Technology 212, 213-216, 2001 | 39 | 2001 |
| Effect of pH and temperature on the thermostability of prickly pear (Opuntia ficus‐indica) yellow‐orange pigments Y Coskuner, N Turker, HI Ekiz, S Aksay, E Karababa Food/Nahrung 44 (4), 261-263, 2000 | 35 | 2000 |
| Some physicochemical properties of the whole fruit mandarin jam S Aksay, H Tokbaş, R Arslan, F Çınar Turkish Journal of Agriculture-Food Science and Technology 6 (5), 632-635, 2018 | 26 | 2018 |
| A study on the relation between anthocyanin content and product quality: shalgam as a model beverage N Turker, S Aksay, O Istanbullu, E Artuvan Journal of food quality 30 (6), 953-969, 2007 | 26 | 2007 |
| Total phenolic content and antioxidant properties of various extracts of myrtle (Myrtus communis L.) berries S Aksay Çukurova J Agric Food Sci 31 (2), 43-50, 2016 | 21 | 2016 |
| PURIFICATION AND CHARACTERIZATION OF POLYPHENOL OXIDASE FROM GOLDNUGGET LOQUAT (ERIOBOTRYA JAPONICA CV. GOLDNUGGET) A ŞENER, MÜ Ünal, S Aksay Journal of Food Biochemistry 35 (6), 1568-1575, 2011 | 17 | 2011 |
| Changes in color and total phenolic content of different cultivars of persimmon during dehydration A Akyildiz, FK Zorlugenc, H Benli, S Aksay, H Fenercioglu International journal of food engineering 4 (7), 2008 | 14 | 2008 |
| Rib reau, S., Mondor, M., Farnworth, E., Rajamohamed, SH (2010). Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using … JI Boye, S Aksay, S Roufik Food Research International 43 (2), 537-546, 0 | 13 | |
| Determination of bioactive properties of protein and pigments obtained from Spirulina platensis R Arslan, EC Eroglu, S Aksay Journal of Food Processing and Preservation 45 (2), e15150, 2021 | 10 | 2021 |
| Investigation of sensorial and physicochemical properties of yoghurt colored with phycocyanin of Spirulina platensis R Arslan, S Aksay Journal of Food Processing and Preservation 46 (6), e15941, 2022 | 9 | 2022 |
| Turunçgil Sularında Acılık Etmenleri ve Giderilmesinde Kullanılan Yöntemler S Aksay, MÜ Ünal Gıda 27 (6), 2002 | 7 | 2002 |
| Purification and characterization of polyphenol oxidase from myrtle berries (Myrtus communis L.) F Çınar, S Aksay Journal of Food Measurement and Characterization 16 (3), 2282-2291, 2022 | 6 | 2022 |
| Physiochemical properties and ace inhibitory capacity of hazelnut protein isolate and hydrolysates EC Eroglu, K Oztop, S Aksay Journal of microbiology, biotechnology and food sciences 10 (1), 78-82, 2020 | 5 | 2020 |
| Angiotensin-Converting Enzyme (ACE) inhibitory effects of hazelnut protein hydrolysate prepared using pepsin EC Eroglu, S Aksay Indian J Pharm Educ Res 51 (3), S417-S420, 2017 | 5 | 2017 |
