| Research on the phenolic compounds in sarilop (Ficus carica L.) fig variety. E Nakilcioğlu, Y Hıșıl | 57 | 2013 |
| Physical characterization of Arabica ground coffee with different roasting degrees E Nakilcioğlu-Taş, S Ötleş Anais da Academia Brasileira de Ciências 91 (02), e20180191, 2019 | 49 | 2019 |
| Influence of extraction solvents on the polyphenol contents, compositions, and antioxidant capacities of fig (Ficus carica L.) seeds E Nakilcioğlu-Taş, S Ötleş Anais da Academia Brasileira de Ciências 93 (1), e20190526, 2021 | 42 | 2021 |
| Biochemical characterization of fig (Ficus carica L.) seeds E Nakilcioğlu-Taş Journal of Agricultural Sciences 25 (2), 232-237, 2019 | 35 | 2019 |
| Degradation kinetics of bioactive compounds and antioxidant capacity of Brussels sprouts during microwave processing E Nakilcioglu-Taş, S Otleş International journal of food properties 20 (sup3), S2798-S2809, 2017 | 25 | 2017 |
| Kinetics of colour and texture changes of button mushrooms (Agaricus bisporus) coated with chitosan during storage at low temperature E NAKILCIOğLU-TAş, S ÖTLEş Anais da Academia Brasileira de Ciencias 92, e20181387, 2020 | 19 | 2020 |
| The optimization of solid–liquid extraction of polyphenols from olive stone by response surface methodology E Nakilcioğlu-Taş, S Ötleş Journal of Food Measurement and Characterization 13, 1497-1507, 2019 | 17 | 2019 |
| Basınçlı Çözgen Ekstraksiyonu ve Gıda Sanayiindeki Uygulamaları E Nakilcioğlu, S Ötleş Akademik Gıda 12 (2), 88-94, 2014 | 16 | 2014 |
| Optimization of process conditions to improve the quality properties of healthy watermelon snacks developed by hot-air drying E Nakilcioğlu-Taş, G Coşan, S Ötleş Journal of Food Measurement and Characterization 15, 2146-2160, 2021 | 14 | 2021 |
| Kinetic modelling of vitamin C losses in fresh citrus juices under different storage conditions E NakilcioĞlu-TaŞ, Sİ ÖtleŞ Anais da Academia Brasileira de Ciências 92 (2), e20190328, 2020 | 14 | 2020 |
| Cereal‐based functional foods S Otles, E Nakilcioglu‐Tas Functional Foods, 55-90, 2022 | 12 | 2022 |
| The effects of sugar addition and degree of roast on the bioactive compounds and antioxidant activity of Turkish-style coffee brews E Nakilcioğlu-Taş Indian Journal of Pharmaceutical Education and Research 52 (3), 456-466, 2018 | 11 | 2018 |
| Farklı oranlarda keçiboynuzu unu içeren pestillerin bazı fiziksel, kimyasal ve duyusal özelliklerinin belirlenmesi E Nakilcioğlu-Taş, B Çakaloğlu, S Ötleş Turkish Journal of Food and Agriculture Sciences 6 (8), 945-952, 2018 | 10 | 2018 |
| Nutritional components of some fermented nonalcoholic beverages S Otles, E Nakilcioglu-Tas Fermented beverages, 287-319, 2019 | 8 | 2019 |
| Zeytin çekirdeği antioksidanlarının dondurarak kurutma tekniği ile mikroenkapsülasyonu: Toz ürünün fiziksel ve kimyasal karakterizasyonu E Nakilcioğlu-taş, S Ötleş Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 10 (1), 140-149, 2021 | 6 | 2021 |
| Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour E Nakilcioğlu, S Ötleş Journal of Food Science and Technology 59 (10), 3836-3847, 2022 | 5 | 2022 |
| İn vitro etin üretimi ve besleyici değeri BÇ Ebcim, E Nakilcioğlu-taş, S Ötleş Sinop Üniversitesi Fen Bilimleri Dergisi 6 (2), 189-201, 2021 | 5 | 2021 |
| Polyphenols from olive stones: Extraction with a pilot scale pressurized water extractor, microencapsulation by spray-dryer and storage stability evaluation E Nakilcioğlu-Taş, S Ötleş Journal of Food Measurement and Characterization 14, 849-861, 2020 | 5 | 2020 |
| Total dietary fiber intake, whole grain consumption, and their biological effects S Otles, E Nakilcioglu Bioactive Molecules in Food, 701-722, 2019 | 5 | 2019 |
| Yüzyılları deviren organik bir gıda: Bal E Nakilcioğlu, S Ötleş Dünya Gıda 1, 93-98, 2015 | 5 | 2015 |
