| Cold plasma modification of food macromolecules and effects on related products B Kopuk, R Gunes, I Palabiyik Food Chemistry 382, 132356, 2022 | 72 | 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 |
| Soft confectionery products: Quality parameters, interactions with processing and ingredients R Gunes, I Palabiyik, N Konar, OS Toker Food Chemistry 385, 132735, 2022 | 66 | 2022 |
| 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 | 61 | 2022 |
| 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 |
| Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics R Gunes, I Palabiyik, OS Toker, N Konar, S Kurultay Journal of Food Engineering 255, 9-14, 2019 | 48 | 2019 |
| A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients I Palabiyik, T Güleri, R Gunes, B Öner, OS Toker, N Konar Food Structure 26, 100155, 2020 | 23 | 2020 |
| Phenolics release kinetics in sugared and sugar‐free chewing gums: microencapsulated pomegranate peel extract usage I Palabiyik, OS Toker, N Konar, R Gunes, T Güleri, H Alaşalvar, M Çam International Journal of Food Science & Technology 53 (12), 2657-2663, 2018 | 22 | 2018 |
| Şekerleme teknolojisinde fonksiyonel ürün üretimi R Güneş, İ Palabıyık, Ş Kurultay Gıda 43 (6), 984-1001, 2018 | 20 | 2018 |
| Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution E Altinok, S Kurultay, E Boluk, DS Atik, B Kopuk, R Gunes, I Palabiyik, ... International Journal of Food Science & Technology 57 (6), 3634-3642, 2022 | 14 | 2022 |
| KARPUZ ÇEKİRDEĞİ YAĞININ KİMYASAL ÖZELLİKLERİ VE BESİN İÇERİĞİ R Güneş, B Aşkın Gıda 41 (1), 37-44, 2016 | 11 | 2016 |
| Modification of chia (Salvia hispanica L.) seed mucilage (a heteropolysaccharide) by atmospheric pressure cold plasma jet treatment S Mutlu, I Palabiyik, B Kopuk, R Gunes, E Boluk, U Bagcı, D Özmen, ... Food Bioscience 56, 103178, 2023 | 9 | 2023 |
| Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate E Altınok, S Kurultay, N Konar, OS Toker, B Kopuk, R Gunes, I Palabiyik International Journal of Food Science & Technology 57 (7), 4119-4128, 2022 | 8 | 2022 |
| Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study SP Goztok, R Gunes, OS Toker, I Palabiyik, N Konar International Journal of Gastronomy and Food Science 30, 100616, 2022 | 6 | 2022 |
| Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums A Özdoğan, R Gunes, I Palabiyik Journal of the Science of Food and Agriculture 99 (14), 6333-6341, 2019 | 6 | 2019 |
| Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products OS Toker, S Ozonuk, R Gunes, NC Icyer, HP Rasouli, N Konar, I Palabiyik, ... Journal of the American Oil Chemists' Society, 2024 | 5 | 2024 |
| Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products GI Ertural, R Gunes, OS Toker, I Palabiyik, N Konar, O Sagdic International Journal of Food Science & Technology 58 (11), 5938-5946, 2023 | 4 | 2023 |
| Determining honey adulteration by seeding method: An initial study with sunflower honey A Kurt, I Palabiyik, R Gunes, N Konar, OS Toker Food Analytical Methods 13, 952-961, 2020 | 4 | 2020 |
| Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation E Bölük, E Akdeniz, R Gunes, I Palabiyik, N Konar, OS Toker Journal of Food Science, 2024 | 2 | 2024 |
| A Study on Quality Properties of Blackthorn (Prunus spinosa L.) Fruit Powder Obtained by Different Drying Treatments R Gunes BIO Web of Conferences 85, 01011, 2024 | 2 | 2024 |