| Pasting properties, texture profile and stress–relaxation behavior of wheat starch/dietary fiber systems Ö Yildiz, B Yurt, A Baştürk, ÖS Toker, MT Yilmaz, S Karaman, O Dağlıoğlu Food Research International 53 (1), 278-290, 2013 | 103 | 2013 |
| Investigating the addition of enzymes in gluten-free flours–The effect on pasting and textural properties I Palabiyik, O Yildiz, OS Toker, M Cavus, MM Ceylan, B Yurt LWT-Food Science and Technology 69, 633-641, 2016 | 47 | 2016 |
| A modeling approach in the interpretation of starch pasting properties İ Palabiyik, OS Toker, S Karaman, Ö Yildiz Journal of cereal science 74, 272-278, 2017 | 42 | 2017 |
| A study on determination of functional food consumption habits and awareness of consumers in Turkey IS Dogan, O Yildiz, E Eyduran, S Kose Bulgarian Journal of Agricultural Science 17 (2), 246-257, 2011 | 37 | 2011 |
| A mixture design study to determine interaction effects of wheat, buckwheat, and rice flours in an aqueous model system MT Yilmaz, Ö Yildiz, B Yurt, OS Toker, S Karaman, A Baştürk LWT-Food Science and Technology 61 (2), 583-589, 2015 | 35 | 2015 |
| Functional components of berry fruits and their usage in food technologies Ö Yildiz, SP Eyduran African Journal of Agricultural Research 4 (5), 422-426, 2009 | 35 | 2009 |
| Optimization of gluten-free cake prepared from chestnut flour and transglutaminase: response surface methodology approach Ö Yildiz, IS Dogan International Journal of Food Engineering 10 (4), 737-746, 2014 | 27 | 2014 |
| Determination of stickiness values of different flour combinations O Yildiz, R Meral, IS Dogan International journal of food engineering 8 (3), 2012 | 17 | 2012 |
| Determination of the bread-making quality of flours using an automatic bread machine İS DOĞAN, Ö YILDIZ, B TAŞAN Turkish Journal of Agriculture and Forestry 36 (1), 2012 | 14 | 2012 |
| Ekmek Makinesinde Farklı Bileşen Seviyelerinin Ekmek Kalite Özelliklerine Etkisi İS Doğan, Ö Yıldız Gıda 34 (5), 295-301, 2009 | 14 | 2009 |
| Pasting, textural and sensory characteristics of the kofter, a fruit-based dessert: effect of molasses and water concentration O Yildiz, B Yurt, OS Toker, MM Ceylan, MT Yilmaz, A Bastürk International Journal of Food Engineering 11 (3), 349-358, 2015 | 13 | 2015 |
| Farklı formülasyon, pişirme ve depolama sürelerinin glütensiz kek kalitesi üzerine etkilerinin araştırılması Ö Yildiz Fen Bilimleri Enstitüsü, 2010 | 12 | 2010 |
| Kimyasal kabartılan ürünlerde kabartma asitlerinin fonksiyonel özellikleri Ö Yıldız, İS Doğan Gıda 34 (6), 395-402, 2009 | 12* | 2009 |
| Spread and microwave oven baking test for bread making quality. IS Dogan, O Yıldız, B Tasan | 11 | 2010 |
| Unların reolojik özelliklerinin belirlenmesinde tekstür analiz cihazının kullanımı ve sonuçların ekstensograf değerleri ile karşılaştırılması R Meral, Ö Yıldız, İS Doğan Gıda Teknolojileri Elektronik Dergisi 5 (3), 17-24, 2010 | 11 | 2010 |
| Optimization of Corn, Rice and Buckwheat Formulations for Gluten-free Wafer Production IS DOGAN, Ö YILDIZ, R MERAL. Food Science and Technology International 22 (5), 410-419., 2016 | 10 | 2016 |
| Düşük Kalorili Kek Üretimi: 1. Formül Optimizasyonu İS Doğan, Ö Yıldız Gıda 29 (1), 2004 | 10 | 2004 |
| Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach Ö Yildiz, B Bulut Polish Journal of Food and Nutrition Sciences 67 (1), 25-31, 2017 | 9 | 2017 |
| Multiple response optimisations for the development of reduced-fat cake IS Dogan, O Yildiz Food Manufacturing Efficiency 3 (1), 35-40, 2010 | 9 | 2010 |
| Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration Ö Yildiz, OS Toker, F Yüksel, M Cavus, MM Ceylan, B Yurt Quality assurance and safety of crops & foods 9 (3), 313-321, 2017 | 7 | 2017 |
