| Physical properties of yoghurt powder produced by spray drying B Koç, M Sakin-Yılmazer, F Kaymak-Ertekin, P Balkır Journal of food science and technology 51, 1377-1383, 2014 | 142 | 2014 |
| Spray drying of yogurt: Optimization of process conditions for improving viability and other quality attributes B Koc, MS Yilmazer, P Balkır, FK Ertekin Drying Technology 28 (4), 495-507, 2010 | 141 | 2010 |
| Moisture sorption isotherms and storage stability of spray-dried yogurt powder B Koc, MS Yilmazer, P Balkır, FK Ertekin Drying Technology 28 (6), 816-822, 2010 | 90 | 2010 |
| Functional and physicochemical properties of whole egg powder: effect of spray drying conditions M Koç, B Koç, G Susyal, M Sakin Yilmazer, F Kaymak Ertekin, ... Journal of food science and technology 48, 141-149, 2011 | 84 | 2011 |
| Mikroenkapsülasyon ve Gıda Teknolojisinde Kullanımı. M Koç, M Sakin, F Kaymak-Ertekin Pamukkale University Journal of Engineering Sciences 16 (1), 2010 | 84 | 2010 |
| Physicochemical characterization of whole egg powder microencapsulated by spray drying M Koc, B Koc, MS Yilmazer, FK Ertekin, G Susyal, N Bağdatlıoğlu Drying Technology 29 (7), 780-788, 2011 | 71 | 2011 |
| Effect of steam baking on acrylamide formation and browning kinetics of cookies H Isleroglu, T Kemerli, M Sakin‐Yilmazer, G Guven, O Ozdestan, A Uren, ... Journal of food science 77 (10), E257-E263, 2012 | 61 | 2012 |
| Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin…) M Sakin-Yilmazer, T Kemerli, H Isleroglu, O Ozdestan, G Guven, A Uren, ... Journal of Food Engineering 119 (3), 483-489, 2013 | 34 | 2013 |
| Improving functionality of whole egg powder by the addition of gelatine, lactose, and pullulan M Koç, B Koç, G Susyal, MS Yilmazer, N Bağdatlıoğlu, F Kaymak‐Ertekin Journal of food science 76 (9), S508-S515, 2011 | 32 | 2011 |
| Modeling of simultaneous heat and mass transfer during convective oven ring cake baking M Sakin-Yilmazer, F Kaymak-Ertekin, C Ilicali Journal of Food Engineering 111 (2), 289-298, 2012 | 28 | 2012 |
| Rheological behavior of reconstituted yoghurt powder—An optimization study M Sakin-Yilmazer, B Koç, P Balkir, F Kaymak-Ertekin Powder technology 266, 433-439, 2014 | 27 | 2014 |
| Yoghurt with candied chestnut: freeze drying, physical, and rheological behaviour M Sakin-Yilmazer, SN Dirim, D Di Pinto, F Kaymak-Ertekin Journal of food science and technology 51, 3949-3955, 2014 | 20 | 2014 |
| Effects of formulation on stability of spray-dried egg B Koç, M Koç, Ö Güngör, M Sakin-Yılmazer, F Kaymak-Ertekin, G Susyal, ... Drying technology 30 (1), 63-71, 2012 | 12 | 2012 |
| Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of oven H Isleroglu, M Sakin-Yilmazer, T Kemerli-Kalbaran, A Ueren, ... International journal of food properties 20 (11), 2456-2465, 2017 | 10 | 2017 |
| Freeze drying of yoghurt with candied chestnut puree: survival of lactic acid bacteria and determination of physical properties. K Ergun, G Tiryaki-Gunduz, M Sakin-Yilmazer, S Dirim, F Kaymak-Ertekin Italian Journal of Food Science 25 (4), 2013 | 10 | 2013 |
| Convective drying behavior of tarhana dough M Sakin‐Yilmazer Journal of food process engineering 40 (1), e12296, 2017 | 9 | 2017 |
| YEREL YEMEKLERİN ZİYARETÇİ MOTİVASYONUNA ETKİSİ MA Nisari, M Sakin-Yilmazer International Journal of Contemporary Tourism Research, 68-77, 2018 | 8 | 2018 |
| Ziyaretçi motivasyonu ve yerel yemek MA Nisari, M YİLMAZER International Journal of Contemporary Tourism Research 2 (1), 68-77, 2018 | 4 | 2018 |
| Use of gelatin, pullulan, lactose and sucrose as coating material for microencapsulation of fish oil by freeze drying M Koç, MS Yılmazer, F Kaymak-Ertekin Akademik Gıda 8 (4), 13-16, 2010 | 4 | 2010 |
| TURİZM ALANINDA VE YİYECEK İÇECEK BÖLÜMLERİNDE TÜKENMİŞLİK SENDROMU İLE İŞ DOYUMUNUN DEĞERLENDİRİLMESİ O Yatkin, M Sakin-Yilmazer International Journal of Contemporary Tourism Research, 8-16, 2017 | 3 | 2017 |
