| The effect of starch concentration and temperature on grape molasses: rheological and textural properties M Goksel, M Dogan, OS Toker, S Ozgen, K Sarioglu, RA Oral Food and Bioprocess Technology 6, 259-271, 2013 | 70 | 2013 |
| Rheological behaviour of instant hot chocolate beverage: Part 1. Optimization of the effect of different starches and gums M Dogan, OS Toker, M Goksel Food Biophysics 6, 512-518, 2011 | 56 | 2011 |
| A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach M Dogan, D Aslan, T Aktar, M Goksel Sarac European Food Research and Technology 242, 953-966, 2016 | 46 | 2016 |
| Rheological and some physicochemical properties of selected hydrocolloids and their interactions with guar gum: characterization using principal component analysis and viscous … S Karaman, Y Kesler, M Goksel, M Dogan, A Kayacier International Journal of Food Properties 17 (8), 1655-1667, 2014 | 42 | 2014 |
| Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: principal component analyses (PCA) for flow and bioactive properties M Doğan, D Aslan, V Gürmeriç, A Özgür, MG Saraç Powder Technology 344, 222-232, 2019 | 41 | 2019 |
| Optimization of gum combination in prebiotic instant hot chocolate beverage model system in terms of rheological aspect: mixture design approach M Dogan, OS Toker, T Aktar, M Goksel Food and Bioprocess Technology 6, 783-794, 2013 | 41 | 2013 |
| Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface M Doğan, MG Saraç, DA Türker Journal of Food Engineering 275, 109871, 2020 | 40 | 2020 |
| Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: Effects on physicochemical, textural, and sensory properties M Göksel Saraç, M Dogan European Food Research and Technology 242, 1331-1342, 2016 | 30 | 2016 |
| Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques MG Saraç, T Dedebaş, E Hastaoğlu, E Arslan International Journal of Gastronomy and Food Science 27, 100489, 2022 | 18 | 2022 |
| Prediction of rheological parameters of model instant hot chocolate beverage by adaptive neuro fuzzy inference system ÖS Toker, M Dogan, M Göksel Milchwissenschaft-Milk Science International 67 (1), 22, 2012 | 12 | 2012 |
| Arıtma Çamurundan Biyogaz Üretimi ve Enerji Tasarrufu KS Yiğit, M Gündüz, G Şerit, M Yeğin, M Saraç, İ Bayram, Ü Bostan, H Pir | 7 | 2011 |
| Rendering Artık Yağlarından Emülgatör Üretimi ve Model Gıdalarda Arayüzey (interfacial) Reolojik Uygulamaları, Erciyes Üniversitesi M Göksel Saraç Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı 247, 2018 | 6 | 2018 |
| Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach M Göksel Saraç Journal of Texture Studies 52 (3), 368-379, 2021 | 5 | 2021 |
| Ticari öneme sahip toz süt ürünlerinin morfolojik yapisi ve toz akiş özelliklerinin belirlenmesi MG Saraç, DA Türker, M Dogan Gıda 46 (1), 119-133, 2021 | 5 | 2021 |
| Dünyada ve Türkiye’de Atıktan Enerji Üretimi M Saraç, O Uludağ EIF Uluslararası Enerji Kongresi, 2010 | 5 | 2010 |
| Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert D Aslan Türker, M Göksel Saraç, M Doğan European Food Research and Technology 247, 453-464, 2021 | 4 | 2021 |
| Bitkisel ve hayvansal proteinlerin eriştenin tekstürel ve duyusal özelliklerine etkisi MG Saraç Çukurova Tarım ve Gıda Bilimleri Dergisi 36 (1), 23-26, 2021 | 4 | 2021 |
| Influence of particle size on powder flow behaviour, textural and viscoelastic properties of milk-based whippable emulsions DA Türker, MG Saraç, M Doğan International Dairy Journal 148, 105806, 2024 | 3 | 2024 |
| Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology … D Aslan Türker, M Göksel Saraç, AE Yetiman, M Doğan European Food Research and Technology 247, 2545-2556, 2021 | 3 | 2021 |
| Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties M Göksel Saraç, M Doğan Journal of Food Processing and Preservation 45 (6), e15520, 2021 | 3 | 2021 |
