| Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products YS Velioglu, G Mazza, L Gao, BD Oomah Journal of agricultural and food chemistry 46 (10), 4113-4117, 1998 | 5590 | 1998 |
| The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables N Turkmen, F Sari, YS Velioglu Food chemistry 93 (4), 713-718, 2005 | 1253 | 2005 |
| Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin–Ciocalteu methods N Turkmen, F Sari, YS Velioglu Food chemistry 99 (4), 835-841, 2006 | 1035 | 2006 |
| Effects of prolonged heating on antioxidant activity and colour of honey N Turkmen, F Sari, ES Poyrazoglu, YS Velioglu Food chemistry 95 (4), 653-657, 2006 | 424 | 2006 |
| Ozone applications in fruit and vegetable processing H Karaca, YS Velioglu Food reviews international 23 (1), 91-106, 2007 | 329 | 2007 |
| Degradation kinetics of anthocyanins in sour cherry juice and concentrate B Cemeroglu, S Velioglu, S Isik Journal of Food Science 59 (6), 1216-1218, 1994 | 326 | 1994 |
| Effect of extraction conditions on measured total polyphenol contents and antioxidant and antibacterial activities of black tea N Turkmen, YS Velioglu, F Sari, G Polat Molecules 12 (3), 484-496, 2007 | 307 | 2007 |
| Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley H Karaca, YS Velioglu Postharvest Biology and Technology 88, 46-53, 2014 | 188 | 2014 |
| Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables N Turkmen, ES Poyrazoglu, F Sari, Y Sedat Velioglu International journal of food science & technology 41 (3), 281-288, 2006 | 168 | 2006 |
| Effects of processing and storage on pesticide residues in foods N Yigit, YS Velioglu Critical reviews in food science and nutrition 60 (21), 3622-3641, 2020 | 146 | 2020 |
| Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice Y Sedat Velioglu, L Ekici, ES Poyrazoglu International journal of food science & technology 41 (9), 1011-1015, 2006 | 137 | 2006 |
| Characterization of flavonoids in petals of Rosa damascena by HPLC and spectral analysis YS Velioglu, G Mazza Journal of agricultural and food chemistry 39 (3), 463-467, 1991 | 123 | 1991 |
| Anthocyanins and other phenolic compounds in fruits of red-flesh apples G Mazza, YS Velioglu Food Chemistry 43 (2), 113-117, 1992 | 112 | 1992 |
| Determination of boron in hazelnut (Corylus avellana L.) varieties by inductively coupled plasma optical emission spectrometry and spectrophotometry A Şimşek, D Korkmaz, YS Velioǧlu, OY Ataman Food chemistry 83 (2), 293-296, 2003 | 92 | 2003 |
| Doğal antioksidanların insan sağlığına etkileri S Velioğlu Gıda 25 (3), 2000 | 79 | 2000 |
| Mycotoxins: contamination of dried fruits and degradation by ozone H Karaca, YS Velioglu, S Nas Toxin Reviews 29 (2), 51-59, 2010 | 71 | 2010 |
| Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages F Sari, YS Velioglu European Food Research and Technology 237, 229-236, 2013 | 60 | 2013 |
| Factors affecting polyphenol content and composition of fresh and processed tea leaves N Turkmen, F Sarı, YS Velioglu Akademik Gıda 7 (6), 29-40, 2009 | 60 | 2009 |
| Effect of thiamine hydrochloride, pyridoxine hydrochloride and calcium‐d‐pantothenate on the patulin content of apple juice concentrate S Yazici, YS Velioglu Food/Nahrung 46 (4), 256-257, 2002 | 51 | 2002 |
| Antioxidant and antibacterial activities of various extracts and fractions of fresh tea leaves and green tea NT Erol, F Sari, G Polat, YS Velioglu Tarim Bilimleri Dergisi 15 (4), 371-378, 2009 | 49 | 2009 |
Ferda SarıCumhuriyet ÜniversitesiVerified email at cumhuriyet.edu.tr
