| Stability of glycol nanofluids—the theory and experiment S Witharana, I Palabiyik, Z Musina, Y Ding Powder technology 239, 72-77, 2013 | 177 | 2013 |
| Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties Y Durmaz, M Kilicli, OS Toker, N Konar, I Palabiyik, F Tamtürk Algal Research 47, 101811, 2020 | 122 | 2020 |
| Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics N Konar, I Palabiyik, OS Toker, DG Polat, E Kelleci, HR Pirouzian, ... Journal of Functional Foods 43, 206-213, 2018 | 103 | 2018 |
| Dispersion stability and thermal conductivity of propylene glycol-based nanofluids I Palabiyik, Z Musina, S Witharana, Y Ding Journal of Nanoparticle Research 13, 5049-5055, 2011 | 101 | 2011 |
| Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds N Konar, I Palabiyik, OS Toker, O Sagdic Trends in food science & technology 55, 29-38, 2016 | 87 | 2016 |
| Chocolate aroma: Factors, importance and analysis OS Toker, I Palabiyik, HR Pirouzian, T Aktar, N Konar Trends in Food Science & Technology 99, 580-592, 2020 | 81 | 2020 |
| Chocolate quality and conching OS Toker, I Palabiyik, N Konar Trends in Food Science & Technology 91, 446-453, 2019 | 76 | 2019 |
| Development of vegan kefir fortified with Spirulina platensis DS Atik, B Gürbüz, E Bölük, İ Palabıyık Food Bioscience 42, 101050, 2021 | 72 | 2021 |
| Cold plasma modification of food macromolecules and effects on related products B Kopuk, R Gunes, I Palabiyik Food Chemistry 382, 132356, 2022 | 71 | 2022 |
| Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size E Altınok, I Palabiyik, R Gunes, OS Toker, N Konar, S Kurultay Lwt 118, 108776, 2020 | 68 | 2020 |
| Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics AS Demirci, I Palabiyik, D Apaydın, M Mirik, T Gumus Lwt 101, 40-47, 2019 | 66 | 2019 |
| Soft confectionery products: Quality parameters, interactions with processing and ingredients R Gunes, I Palabiyik, N Konar, OS Toker Food Chemistry 385, 132735, 2022 | 65 | 2022 |
| Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach B Karakelle, N Kian-Pour, OS Toker, I Palabiyik Journal of Cereal Science 94, 102998, 2020 | 65 | 2020 |
| Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties BG Acan, M Kilicli, K Bursa, OS Toker, I Palabiyik, M Gulcu, M Yaman, ... LWT 138, 110451, 2021 | 61 | 2021 |
| Health conscious consumers and sugar confectionery: Present aspects and projections N Konar, R Gunes, I Palabiyik, OS Toker Trends in Food Science & Technology 123, 57-68, 2022 | 60 | 2022 |
| Developing functional white chocolate by incorporating different forms of EPA and DHA-Effects on product quality OS Toker, N Konar, HR Pirouzian, S Oba, DG Polat, I Palabiyik, ... LWT 87, 177-185, 2018 | 58 | 2018 |
| 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 | 55 | 2016 |
| Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality OS Toker, N Konar, I Palabiyik, HR Pirouzian, S Oba, DG Polat, ... Food Chemistry 254, 224-231, 2018 | 54 | 2018 |
| Pre-crystallization process in chocolate: Mechanism, importance and novel aspects HR Pirouzian, N Konar, I Palabiyik, S Oba, OS Toker Food chemistry 321, 126718, 2020 | 53 | 2020 |
| 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 | 51 | 2017 |