| Classification of eight pomegranate juices based on antioxidant capacity measured by four methods M Çam, Y Hışıl, G Durmaz Food chemistry 112 (3), 721-726, 2009 | 505 | 2009 |
| Effects of sodium selenite on some biochemical and hematological parameters of rainbow trout (Oncorhynchus mykiss Walbaum, 1792) exposed to Pb2+ and Cu2+ B Ates, I Orun, ZS Talas, G Durmaz, I Yilmaz Fish physiology and biochemistry 34, 53-59, 2008 | 196 | 2008 |
| Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting G Durmaz, V Gökmen Food chemistry 128 (2), 410-414, 2011 | 163 | 2011 |
| Antioxidant properties of roasted apricot (Prunus armeniaca L.) kernel G Durmaz, M Alpaslan Food chemistry 100 (3), 1177-1181, 2007 | 145 | 2007 |
| Pressurized liquid extraction of phenolic compounds from Anatolia propolis and their radical scavenging capacities S Erdogan, B Ates, G Durmaz, I Yilmaz, T Seckin Food and Chemical Toxicology 49 (7), 1592-1597, 2011 | 141 | 2011 |
| Antioxidant, free radical scavenging and metal chelating characteristics of propolis. H Geckil, B Ates, G Durmaz, S Erdogan, I Yilmaz | 117 | 2005 |
| Effect of refining on bioactive composition and oxidative stability of hazelnut oil G Durmaz, V Gökmen Food Research International 116, 586-591, 2019 | 98 | 2019 |
| Hazelnut skin powder: A new brown colored functional ingredient KS Özdemir, C Yılmaz, G Durmaz, V Gökmen Food Research International 65, 291-297, 2014 | 90 | 2014 |
| Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment G Durmaz, V Gökmen Food Chemistry 123 (3), 912-916, 2010 | 87 | 2010 |
| Characterisation of pomegranate juices from ten cultivars grown in Turkey M Cam, Y Hisil, G Durmaz International Journal of Food Properties 12 (2), 388-395, 2009 | 85 | 2009 |
| Antioxidant efficacy of thymol and carvacrol in microencapsulated walnut oil triacylglycerols S Gursul, I Karabulut, G Durmaz Food Chemistry 278, 805-810, 2019 | 73 | 2019 |
| Impacts of roasting oily seeds and nuts on their extracted oils G Durmaz, V Gökmen Lipid Technology 22 (8), 179-182, 2010 | 72 | 2010 |
| Roasting-related changes in oxidative stability and antioxidant capacity of apricot kernel oil G Durmaz, I Karabulut, A Topçu, M Asiltürk, T Kutlu Journal of the American Oil Chemists' Society 87, 401-409, 2010 | 72 | 2010 |
| Antioxidant properties of different extracts of black mulberry (Morus nigra L.) T Kutlu, G Durmaz, B Ateş, I Yilmaz, MŞ ÇETİN turkish Journal of Biology 35 (1), 103-110, 2011 | 67 | 2011 |
| Some physical and chemical changes during fruit development of five common apricot (Prunus armeniaca L.) cultivars G Durmaz, M Cam, T Kutlu, Y HIşIL Food Science and Technology Research 16 (1), 71-78, 2010 | 67 | 2010 |
| Freeze-dried ABTS+ method: A ready-to-use radical powder to assess antioxidant capacity of vegetable oils G Durmaz Food Chemistry 133 (4), 1658-1663, 2012 | 49 | 2012 |
| Protective effect of dietary apricot kernel oil supplementation on cholesterol levels and antioxidant status of liver in hypercholesteremic rats T Kutlu, G Durmaz, B Ates, A Erdogan J. Food Agric. Environ 7, 61-65, 2009 | 39 | 2009 |
| Volatile Composition, Antioxidant and Antimicrobial Activities of Herbal Plants Used in the Manufacture of V an Herby (OTLU) Cheese S Dagdelen, T Bilenler, G Durmaz, I Gokbulut, AA Hayaloglu, I Karabulut Journal of Food Processing and Preservation 38 (4), 1716-1725, 2014 | 38 | 2014 |
| Fatty acid selectivity of lipases during acidolysis reaction between oleic acid and monoacid triacylglycerols I Karabulut, G Durmaz, AA Hayaloglu Journal of agricultural and food chemistry 57 (21), 10466-10470, 2009 | 34 | 2009 |
| Fatty acid selectivity of lipases during acidolysis reaction between triolein and saturated fatty acids varying from caproic to behenic acids I Karabulut, G Durmaz, AA Hayaloglu Journal of agricultural and food chemistry 57 (16), 7584-7590, 2009 | 29 | 2009 |
