| Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography− olfactometry and gas chromatography− mass spectrometry O Gürbüz, JM Rouseff, RL Rouseff Journal of Agricultural and Food Chemistry 54 (11), 3990-3996, 2006 | 216 | 2006 |
| Determination of flavan-3-ols and trans-resveratrol in grapes and wine using HPLC with fluorescence detection O Gürbüz, D Göçmen, F Dagdelen, M Gürsoy, S Aydin, İ Şahin, ... Food Chemistry 100 (2), 518-525, 2007 | 162 | 2007 |
| The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties D Gocmen, O Gurbuz, AY Kumral, AF Dagdelen, I Sahin European Food Research and Technology 225, 821-830, 2007 | 87 | 2007 |
| The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana N Değirmencioğlu, O Gürbüz, EN Herken, AY Yıldız Food Chemistry 194, 587-594, 2016 | 75 | 2016 |
| Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana D Gocmen, O Gurbuz, RL Rouseff, JM Smoot, A Fatih Dagdelen European Food Research and Technology 218, 573-578, 2004 | 66 | 2004 |
| Comparison of lactic acid contents between dried and frozen tarhana O Bozkurt, O Gürbüz Food chemistry 108 (1), 198-204, 2008 | 54 | 2008 |
| Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey Y Sahan, O Gurbuz, M Guldas, N Degirmencioglu, A Begenirbas Food Chemistry 217, 483-489, 2017 | 52 | 2017 |
| Investigation of the impact of blueberries on metabolic factors influencing health N Istek, O Gurbuz Journal of Functional Foods 38, 298-307, 2017 | 49 | 2017 |
| CHEMICAL CHARACTERIZATION AND ANTIFUNGAL ACTIVITY OF ORIGANUM ONITES L. ESSENTIAL OILS AND EXTRACTS M Korukluoglu, O Gurbuz, Y Sahan, A Yigit, OYA Kacar, R Rouseff Journal of Food Safety 29 (1), 144-161, 2009 | 46 | 2009 |
| The monitoring, via an in vitro digestion system, of the bioactive content of vegetable juice fermented with Saccharomyces cerevisiae and Saccharomyces boulardii N Değirmencioğlu, O Gurbuz, Y Şahan Journal of Food Processing and Preservation 40 (4), 798-811, 2016 | 43 | 2016 |
| Analysis of grapefruit sulphur volatiles using SPME and pulsed flame photometric detection F Jabalpurwala, O Gurbuz, R Rouseff Food chemistry 120 (1), 296-303, 2010 | 42 | 2010 |
| Hazır tarhana çorbaları üzerinde bir araştırma D Göçmen, O Gürbüz, İ Şahin Gıda 28 (1), 2003 | 41 | 2003 |
| Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey E Yildiz, M Guldas, O Gurbuz Food Science and Technology 41, 180-187, 2021 | 36 | 2021 |
| Chlorpyrifos and deltamethrin degradation potentials of two Lactobacillus plantarum (Orla-Jensen, 1919)(Lactobacillales: Lactobacillaceae) strains A Kumral, NA Kumral, O Gurbuz Turkish journal of entomology 44 (2), 165-176, 2020 | 36 | 2020 |
| Effects of yeast, fermentation time, and preservation methods on tarhana O Gurbuz, D Gocmen, N Ozmen, F Dagdelen Preparative biochemistry & biotechnology 40 (4), 263-275, 2010 | 34 | 2010 |
| Tarhana üretiminde farklı uygulamaların ürün kalitesine etkisi ÖU Çopur, D Göçmen, CE TAMER, O GÜRBÜZ Gıda 26 (5), 2001 | 25 | 2001 |
| Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha N Değirmencioğlu, E Yıldız, Y Sahan, M Güldas, O Gürbüz Journal of Food Science and Technology 58 (6), 2304-2312, 2021 | 24 | 2021 |
| In vitro antioxidant/free radical scavenging and antibacterial properties of endemic oregano and thyme extracts from Greece V Lagouri, M Guldas, O Gurbuz Food science and biotechnology 20, 1487-1493, 2011 | 23 | 2011 |
| Effects of honey enrichment with Spirulina platensis on phenolics, bioaccessibility, antioxidant capacity and fatty acids M Guldas, O Gurbuz, I Cakmak, E Yildiz, H Sen LWT 153, 112461, 2022 | 22 | 2022 |
| Obesity-associated Pathways of Anthocyanins E Yildiz, M Guldas, P ELLERGEZEN, AG Acar, O Gurbuz Food Science and Technology 41 (Suppl. 1), 1-13, 2021 | 22 | 2021 |
Nurcan DegirmenciogluProfessor, Food Processing, Bandırma Vocational High School of Bandırma, Onyedi Eylul UniversityVerified email at bandirma.edu.tr
