| The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices TK Tepe, B Tepe Heat and Mass Transfer 56 (11), 3047-3057, 2020 | 88 | 2020 |
| Impact of pretreatments and hybrid microwave assisting on drying characteristics and bioactive properties of apple slices FB Tepe Journal of Food Processing and Preservation 46 (10), e17067, 2022 | 20 | 2022 |
| Impact of air temperature on drying characteristics and some bioactive properties of kiwi fruit slices FB Tepe, TK Tepe, A Ekinci Chemical Industry & Chemical Engineering Quarterly, 2022 | 17 | 2022 |
| Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying B Tepe, R Ekinci Italian Journal of Food Science 33 (1), 1-15, 2021 | 17 | 2021 |
| Gıdalarda Biyoaktif Peptit Oluşumu ve Aktivitesi Üzerine Isıl İşlem Ve Fermantasyonun Etkileri FB Otağ, M Hayta Gıda 38 (5), 307-314, 2013 | 16 | 2013 |
| Heat shock protein 40-Gok1 isolation from Toxoplasma gondii RH strain K A Coskun, A Ozgur, B Otag, M Mungan, Y Tutar Protein and Peptide Letters 20 (12), 1294-1301, 2013 | 12 | 2013 |
| Drying kinetics and energy efficiency of microwave-dried lemon slices FB Tepe, TK Tepe, A Ekinci Chemical Industry and Chemical Engineering Quarterly 28 (4), 297-304, 2022 | 8 | 2022 |
| A review: The physical, nutritional, bioactive properties and health benefits of jujube fruit FB Tepe, R Ekinci, Ç Kadakal, NM Nizamlıoğlu Celal Bayar University Journal of Science 18 (1), 67-75, 2022 | 7 | 2022 |
| Hünnap (Z. Jujuba Mill) meyvelerinin farklı olgunlaşma evrelerinde ve kurutma sürecinde bazı kalite parametrelerinin kinetik analizi FB Tepe Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, 2020 | 5 | 2020 |
| Farklı pişirme tekniklerinin havuç dilimlerinin bazı kimyasal ve biyoaktif özellikleri Ç Özer, B Tepe Journal of Tourism and Gastronomy Studies 7 (4), 2630-2643, 2019 | 5 | 2019 |
| Relation between ergosterol and various mycotoxins in different cheeses Ç Kadakal, NM Nizamlıoğlu, TK Tepe, S Arısoy, B Tepe, S Batu Turkish Journal of Agriculture-Food Science and Technology, 2020 | 4 | 2020 |
| Effects of heat treatment and fermentation on the formation and activity of bioactive peptides in foods. FB Otağ, M Hayta | 4 | 2013 |
| Thermal degradation and thermodynamic properties of ascorbic acid, total phenolic content and antioxidant activity of convective dried kiwi fruits FB Tepe Turkish Journal of Agriculture-Food Science and Technology 10 (10), 1877-1883, 2022 | 3 | 2022 |
| Effects of ultrasound, microwave, fermentation and heat treatments on angiotensin-I converting enzyme activity of chickpea bioactive peptides. FB Otağ, M Hayta | 2 | 2016 |
| Improvement of pear slices drying by pretreatments and microwave-assisted convective drying method: drying characteristics, modeling of artificial neural network, principal … TK Tepe, FB Tepe Journal of Thermal Analysis and Calorimetry, 1-16, 2024 | 1 | 2024 |
| Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin … TK Tepe, N Azarabadi, FB Tepe Karadeniz Fen Bilimleri Dergisi 14 (1), 168-193, 2024 | 1 | 2024 |
| NOHUT PROTEİN HİDROLİZATLARININ ANJİYOTENSİN DÖNÜŞTÜRÜCÜ ENZİM (ADE) İNHİBİTÖR AKTİVİTESİ ÜZERİNE ULTRASON, MİKRODALGA, FERMANTASYON VE PİŞİRMENİN ETKİLERİ FB Otağ, M Hayta Gıda 41 (1), 9-14, 2016 | 1 | 2016 |
| Novel Approaches for Potato Drying: Intermittent Microwave Drying with Pretreatments (Ethanol, Hot Water Blanching, and Citric Acid), Drying and Quality Properties, and Energy … FB Tepe Potato Research, 1-30, 2025 | | 2025 |
| TÜRK MUTFAĞINDA ŞERBETLERİN SÜRDÜRÜLEBİLİRLİĞİ A Cansu, T Begüm, Ö Çağla, R EKİNCİ Eurasian Education & Literature Journal, 66-74, 2022 | | 2022 |
| Farklı Pişirme Tekniklerinin Havuç Dilimlerinin Bazı Kimyasal ve Biyoaktif Özellikleri Üzerine Etkisi (The Effect of Different Cooking Techniques on Some Chemical and Bioactive … Ö Çağla, T Begüm Journal of Tourism & Gastronomy Studies 7 (4), 2630-2643, 2019 | | 2019 |
