| Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile F Tornuk, S Karaman, I Ozturk, OS Toker, B Tastemur, O Sagdic, M Dogan, ... Industrial Crops and Products 46, 124-131, 2013 | 271 | 2013 |
| Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration S Karaman, ÖS Toker, F Yüksel, M Çam, A Kayacier, M Dogan Journal of dairy Science 97 (1), 97-110, 2014 | 172 | 2014 |
| Rheological properties of some gums-salep mixed solutions A Kayacier, M Dogan Journal of Food engineering 72 (3), 261-265, 2006 | 155 | 2006 |
| Bioactive and physicochemical properties of persimmon as affected by drying methods S Karaman, OS Toker, M Çam, M Hayta, M Doğan, A Kayacier Drying Technology 32 (3), 258-267, 2014 | 117 | 2014 |
| Rheological and some physicochemical characteristics of selected Turkish honeys A Kayacier, S Karaman Journal of Texture Studies 39 (1), 17-27, 2008 | 107 | 2008 |
| Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile … MT Yilmaz, S Karaman, M Dogan, H Yetim, A Kayacier Journal of Food Engineering 108 (2), 327-336, 2012 | 103 | 2012 |
| Steady, dynamic, creep, and recovery analysis of ice cream mixes added with different concentrations of xanthan gum M Dogan, A Kayacier, ÖS Toker, MT Yilmaz, S Karaman Food and Bioprocess Technology 6, 1420-1433, 2013 | 101 | 2013 |
| The effects of nitrite on the survival of Clostridium sporogenes and the autoxidation properties of the Kavurma H Yetim, A Kayacier, Z Kesmen, O Sagdic Meat science 72 (2), 206-210, 2006 | 100 | 2006 |
| Rheological characteristics of some food hydrocolloids processed with gamma irradiation M Dogan, A Kayacier, E Ic Food Hydrocolloids 21 (3), 392-396, 2007 | 91 | 2007 |
| Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties S Karaman, MT Yilmaz, A Kayacier Food Hydrocolloids 25 (5), 1319-1326, 2011 | 82 | 2011 |
| Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758) A Yapar, S Atay, A Kayacier, H Yetim Food Hydrocolloids 20 (6), 825-830, 2006 | 75 | 2006 |
| Rheology of ice cream mix flavored with black tea or herbal teas and effect of flavoring on the sensory properties of ice cream S Karaman, A Kayacier Food and Bioprocess Technology 5, 3159-3169, 2012 | 70 | 2012 |
| Textural properties of baked tortilla chips A Kayacier, RK Singh LWT-Food Science and Technology 36 (5), 463-466, 2003 | 70 | 2003 |
| Temperature dependency of steady, dynamic, and creep-recovery rheological properties of ice cream mix OS Toker, S Karaman, F Yuksel, M Dogan, A Kayacier, MT Yilmaz Food and Bioprocess Technology 6, 2974-2985, 2013 | 66 | 2013 |
| Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration MT Yılmaz, S Karaman, H Cankurt, A Kayacier, O Sagdic Journal of Food Engineering 103 (2), 197-210, 2011 | 66 | 2011 |
| Application of effective diffusivity approach for the moisture content prediction of tortilla chips during baking A Kayacier, RK Singh LWT-Food Science and Technology 37 (2), 275-281, 2004 | 61 | 2004 |
| Rheological properties of reconstituted hot salep beverage M Dogan, A Kayacier International Journal of Food Properties 7 (3), 683-691, 2004 | 58 | 2004 |
| Effect of ultrasound treatment on steady and dynamic shear properties of glucomannan based salep dispersions: optimization of amplitude level, sonication time and temperature … S Karaman, MT Yilmaz, MF Ertugay, M Baslar, A Kayacier Ultrasonics sonochemistry 19 (4), 928-938, 2012 | 52 | 2012 |
| Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: Textural and some physicochemical properties F Yuksel, S Karaman, A Kayacier Food Chemistry 145, 910-917, 2014 | 51 | 2014 |
| Dynamic oscillatory shear properties of O/W model system meat emulsions: linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation S Karaman, MT Yilmaz, M Dogan, H Yetim, A Kayacier Journal of Food Engineering 107 (2), 241-252, 2011 | 51 | 2011 |
