| Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility B Guldiken, G Toydemir, K Nur Memis, S Okur, D Boyacioglu, ... International journal of molecular sciences 17 (6), 858, 2016 | 179 | 2016 |
| Phytochemicals of herbs and spices: Health versus toxicological effects B Guldiken, G Ozkan, G Catalkaya, FD Ceylan, IE Yalcinkaya, ... Food and Chemical Toxicology 119, 37-49, 2018 | 174 | 2018 |
| Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storage B Guldiken, M Gibis, D Boyacioglu, E Capanoglu, J Weiss Food research international 108, 491-497, 2018 | 104 | 2018 |
| Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour Y Wang, B Guldiken, M Tulbek, JD House, M Nickerson Food Research International 132, 109085, 2020 | 70 | 2020 |
| Formation and characterization of spray dried coated and uncoated liposomes with encapsulated black carrot extract B Guldiken, A Linke, E Capanoglu, D Boyacioglu, R Kohlus, J Weiss, ... Journal of Food Engineering 246, 42-50, 2019 | 54 | 2019 |
| Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid B Guldiken, M Gibis, D Boyacioglu, E Capanoglu, J Weiss Food & function 8 (3), 1085-1093, 2017 | 50 | 2017 |
| Heat induced gelation of pulse protein networks B Guldiken, J Stobbs, M Nickerson Food Chemistry 350, 129158, 2021 | 44 | 2021 |
| Optimization of extraction of bioactive compounds from black carrot using response surface methodology (RSM) B Guldiken, D Boyacioglu, E Capanoglu Food Analytical Methods 9, 1876-1886, 2016 | 43 | 2016 |
| Improving physical stability of pea protein-based emulsions near the isoelectric point via polysaccharide complexation B Guldiken, M Saffon, MT Nickerson, S Ghosh Food Hydrocolloids 145, 109029, 2023 | 34 | 2023 |
| Effect of variety and environment on the physicochemical, functional, and nutritional properties of navy bean flours B Guldiken, D Konieczny, N Wang, A Hou, JD House, K Tu, S Rosendahl, ... European Food Research and Technology 247 (7), 1745-1756, 2021 | 29 | 2021 |
| Effect of extrusion conditions on the physical properties of desi chickpea‐barley extrudates and quality attributes of their resulting flours B Guldiken, A Yovchev, MG Nosworthy, AK Stone, JD House, ... Journal of texture studies 51 (2), 300-307, 2020 | 29 | 2020 |
| Effect of novel food processing technologies on beverage antioxidants G Ozkan, B Guldiken, E Capanoglu Processing and Sustainability of Beverages, 413-449, 2019 | 29 | 2019 |
| Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours B Guldiken, D Konieczny, A Franczyk, V Satiro, M Pickard, N Wang, ... European Food Research and Technology, 1-15, 2022 | 28 | 2022 |
| Encapsulation of anthocyanin-rich extract from black chokeberry (Aronia melanocarpa) pomace by spray drying using different coating materials G Catalkaya, B Guldiken, E Capanoglu Food & function 13 (22), 11579-11591, 2022 | 20 | 2022 |
| Recent developments in processing, functionality, and food applications of microparticulated proteins D Shi, C Li, AK Stone, B Guldiken, MT Nickerson Food Reviews International 39 (3), 1309-1332, 2023 | 18 | 2023 |
| Role of dietary antioxidants in neurodegenerative diseases: where are we standing? S Bakir, G Catalkaya, FD Ceylan, H Khan, B Guldiken, E Capanoglu, ... Current Pharmaceutical Design 26 (7), 714-729, 2020 | 18 | 2020 |
| The impact of different adsorbents on flavour characteristics of a lentil protein isolate B Guldiken, R Green, MT Nickerson European Food Research and Technology 247, 593-604, 2021 | 16 | 2021 |
| Ascorbic acid‐induced degradation of liposome‐encapsulated acylated and non‐acylated anthocyanins of black carrot extract B Guldiken, M Gibis, D Boyacioglu, E Capanoglu, J Weiss Journal of the Science of Food and Agriculture 101 (13), 5707-5714, 2021 | 12 | 2021 |
| Complex coacervation of pea albumin‐pectin and ovalbumin‐pectin assessed by isothermal titration calorimeter and turbidimetry PKS Pillai, B Guldiken, MT Nickerson Journal of the Science of Food and Agriculture 101 (3), 1209-1217, 2021 | 12 | 2021 |
| Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours B Guldiken, A Franczyk, L Boyd, N Wang, K Choo, E Sopiwnyk, JD House, ... Cereal Chemistry 99 (1), 218-229, 2022 | 11 | 2022 |
