| Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic Cennet Pelin Boyacı-Gündüz, SA Ibrahim, OC Wei, CM Galanakis Foods 10 (3), 497, 2021 | 211* | 2021 |
| Acrylamide exposure among Turkish toddlers from selected cereal-based baby food samples MF Cengiz, CPB Gündüz Food and chemical toxicology 60, 514-519, 2013 | 81 | 2013 |
| Acrylamide contents of commonly consumed bread types in Turkey CP Boyacı Gündüz, MF Cengiz International journal of food properties 18 (4), 833-841, 2015 | 48 | 2015 |
| Importance of yeasts and lactic acid bacteria in food processing H Erten, B Ağirman, CPB Gündüz, E Çarşanba, S Sert, S Bircan, ... Food processing: strategies for quality assessment, 351-378, 2014 | 44 | 2014 |
| Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa CPB Gunduz, R Gaglio, E Franciosi, L Settanni, H Erten Food Microbiology 91, 103490, 2020 | 34 | 2020 |
| Fermentation, pickling and Turkish table olives H Erten, CP Boyacı-Gündüz, B Ağırman, T Cabaroğlu Handbook of vegetable preservation and processing, 209-230, 2016 | 32 | 2016 |
| Predominant yeasts in the sourdoughs collected from some parts of Turkey CP Boyaci‐Gunduz, H Erten Yeast 37 (9-10), 449-466, 2020 | 27 | 2020 |
| Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey EH Leventdurur, Sezgi, Sert-Aydın Selvi, Boyaci-Gunduz Cennet Pelin, Agirman ... Yeast 33, 289–301, 2016 | 26 | 2016 |
| An eco‐friendly, quick and cost‐effective method for the quantification of acrylamide in cereal‐based baby foods MF Cengiz, CP Boyacı Gündüz Journal of the Science of Food and Agriculture 94 (12), 2534-2540, 2014 | 25 | 2014 |
| Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation CPB Gunduz, B Agirman, R Gaglio, E Franciosi, N Francesca, L Settanni, ... Food Chemistry: X 14, 100357, 2022 | 24 | 2022 |
| Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits AB Ghorbal, S Leventdurur, B Agirman, CP Boyaci-Gunduz, H Kelebek, ... Journal of Food Composition and Analysis 74, 1-9, 2018 | 21 | 2018 |
| Formulation and processing strategies to reduce acrylamide in thermally processed cereal-based foods CP Boyaci Gunduz International journal of environmental research and public health 20 (13), 6272, 2023 | 16 | 2023 |
| Acrylamide exposure of infants and toddlers through baby foods and current progress on regulations CP Boyaci-Gunduz Current Opinion in Food Science 46, 100849, 2022 | 16 | 2022 |
| Acrylamide contents of some commercial crackers, biscuits and baby biscuits CPB Gündüz, AK Bilgin, MF Cengiz Akademik Gida 15 (1), 1-7, 2017 | 16 | 2017 |
| Transformation of the food sector: security and resilience during the COVID-19 pandemic. Foods 10 (3), 497 CP Boyacι-Gündüz, SA Ibrahim, OC Wei, CM Galanakis | 11 | 2021 |
| Regional fermented vegetables and fruits in Europe H Erten, B Agirman, CPB Gunduz, AB Ghorbal CRC Press, 2017 | 10 | 2017 |
| Determination of exposure to major iodide ion uptake inhibitors through drinking waters MF Cengiz, F Sen, AK Bilgin, CP Boyaci-Gunduz Environmental Research 204, 112345, 2022 | 8 | 2022 |
| Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik M Erdogan, B Agirman, CP Boyaci-Gunduz, H Erten Quality Assurance and Safety of Crops & Foods 10 (4), 399-410, 2018 | 8 | 2018 |
| SALGAM POWDER PRODUCTION FROM FERMENTED SALGAM: A TRADITIONAL TURKISH LACTIC ACID BEVERAGE. CP Boyaci-Gunduz, B Agirman, H Erten Carpathian Journal of Food Science & Technology 10 (2), 2018 | 7 | 2018 |
| Gıdalarda akrilamid risk değerlendirme çalışmaları CP Boyacı, MF Cengiz Gıda 37 (5), 287-294, 2012 | 7 | 2012 |
