| Acid-catalyzed conversion of xylose, xylan and straw into furfural by microwave-assisted reaction O Yemiş, G Mazza Bioresource technology 102 (15), 7371-7378, 2011 | 325 | 2011 |
| Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit Ö Turfan, M Türkyılmaz, O Yemiş, M Özkan Food Chemistry 129 (4), 1644-1651, 2011 | 211 | 2011 |
| Optimization of furfural and 5-hydroxymethylfurfural production from wheat straw by a microwave-assisted process O Yemiş, G Mazza Bioresource technology 109, 215-223, 2012 | 151 | 2012 |
| Antioxidative activities of grape (Vitis vinifera) seed extracts obtained from different varieties grown in Turkey O Yemis, E Bakkalbasi, N Artik International Journal of Food Science and Technology 43 (1), 154-159, 2008 | 99 | 2008 |
| Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice M Türkyılmaz, O Yemiş, M Özkan Food chemistry 134 (2), 1052-1058, 2012 | 97 | 2012 |
| Major flavan-3-ol composition and antioxidant activity of seeds from different grape cultivars grown in Turkey E Bakkalbaşı, O Yemiş, D Aslanova, N Artık European Food Research and Technology 221, 792-797, 2005 | 87 | 2005 |
| Changes in pigment profile and surface colour of fig (Ficus carica L.) during drying O Yemiş, E Bakkalbaşı, N Artık International Journal of Food Science and Technology 47 (8), 1710-1719, 2012 | 79 | 2012 |
| Modification of hemp seed protein isolate (Cannabis sativa L.) by high-intensity ultrasound treatment. Part 1: Functional properties G Karabulut, O Yemiş Food chemistry 375, 131843, 2022 | 66 | 2022 |
| Effects of various protein-and polysaccharide-based clarification agents on antioxidative compounds and colour of pomegranate juice B Erkan-Koç, M Türkyılmaz, O Yemiş, M Özkan Food chemistry 184, 37-45, 2015 | 58 | 2015 |
| Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots AL Coşkun, M Türkyılmaz, ÖT Aksu, BE Koç, O Yemiş, M Özkan Food chemistry 141 (4), 3670-3680, 2013 | 56 | 2013 |
| Effects of clarification and storage on anthocyanins and color of pomegranate juice concentrates Ö Turfan, M Türkyilmaz, O Yemİş, M Özkan Journal of Food Quality 35 (4), 272-282, 2012 | 53 | 2012 |
| Determination of capsaicinoid profile of different chilli peppers grown in Turkey ES Poyrazoǧlu, O Yemiş, Ç Kadakal, N Artık Journal of the Science of Food and Agriculture 85 (9), 1435-1438, 2005 | 46 | 2005 |
| Fenolik bileşiklerin bağlı formları ve biyoyararlılığı G Karabulut, O Yemiş Akademik Gıda 17 (4), 526-537, 2019 | 41 | 2019 |
| Physicochemical and antioxidant properties of industrial hemp seed protein isolate treated by high-intensity ultrasound G Karabulut, H Feng, O Yemiş Plant Foods for Human Nutrition 77 (4), 577-583, 2022 | 40 | 2022 |
| Changes in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruits during production and their relation with … N Muhacir-Güzel, M Türkyılmaz, O Yemiş, Ş Tağı, M Özkan LWT-Food Science and Technology 59 (2), 933-940, 2014 | 37 | 2014 |
| Catalytic performances of various solid catalysts and metal halides for microwave-assisted hydrothermal conversion of xylose, xylan, and straw to furfural O Yemiş, G Mazza Waste and Biomass Valorization 10, 1343-1353, 2019 | 32 | 2019 |
| Chemical and microbial stability of high moisture dried apricots during storage F Saǧırlı, Ş Taǧı, M Özkan, O Yemiş Journal of the Science of Food and Agriculture 88 (5), 858-869, 2008 | 32 | 2008 |
| Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (Daucus Carota L.) Juice U Dereli, M Türkyilmaz, O Yemiş, M Özkan Journal of food biochemistry 39 (5), 528-537, 2015 | 26 | 2015 |
| Changes in the phenolic content and free radical-scavenging activity of vacuum packed walnut kernels during storage E BAKKALBAŞI, ÖM YILMAZ, O Yemiş, N Artik Food Science and Technology Research 19 (1), 105-112, 2013 | 24 | 2013 |
| Thermal stabilities of lycopene and β-carotene in tomato pulp and pink grapefruit juice HS Baç, O Yemiş, M Özkan Journal of Food Engineering 337, 111217, 2023 | 21 | 2023 |