| Phenolics in human health T Ozcan, A Akpinar-Bayizit, L Yilmaz-Ersan, B Delikanli International Journal of chemical engineering and applications 5 (5), 393-396, 2014 | 431 | 2014 |
| Comparison of antioxidant capacity of cow and ewe milk kefirs L Yilmaz-Ersan, T Ozcan, A Akpinar-Bayizit, S Sahin Journal of dairy science 101 (5), 3788-3798, 2018 | 163 | 2018 |
| The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream TÖ Yilsay, L Yilmaz, AA Bayizit European Food Research and Technology 222, 171-175, 2006 | 135 | 2006 |
| Functional compounds and antioxidant properties of dried green and red peppers M Ozgur, T Ozcan, A Akpinar-Bayizit, L Yilmaz-Ersan African Journal of Agricultural Research 6 (25), 5638-5644, 2011 | 103 | 2011 |
| The antioxidative capacity of kefir produced from goat milk L Yilmaz-Ersan, T Ozcan, A Akpinar-Bayizit, S Sahin International Journal of Chemical Engineering and Applications 7 (1), 22-26, 2016 | 96 | 2016 |
| Short-chain fatty acids production by Bifidobacterium species in the presence of salep B Usta-Gorgun, L Yilmaz-Ersan Electronic Journal of Biotechnology 47, 29-35, 2020 | 89 | 2020 |
| Determination of boza's organic acid composition as it is affected by raw material and fermentation A Akpinar-Bayizit, L Yilmaz-Ersan, T Ozcan International Journal of Food Properties 13 (3), 648-656, 2010 | 82 | 2010 |
| The production of set-type-bio-yoghurt with commercial probiotic culture L Yilmaz-Ersan, E Kurdal International Journal of Chemical Engineering and Applications 5 (5), 402, 2014 | 75 | 2014 |
| Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products L Yilmaz-Ersan, T Ozcan, A Akpinar-Bayizit Food Science and Human Wellness 9 (3), 272-279, 2020 | 72 | 2020 |
| Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir T Ozcan, S Sahin, A Akpinar‐Bayizit, L Yilmaz‐Ersan International Journal of Dairy Technology 72 (1), 65-73, 2019 | 66 | 2019 |
| The sensory characteristics of berry-flavoured kefir L Yilmaz, T Ozcan Yilsay, A Akpinar Bayizit Czech journal of food sciences 24 (1), 26, 2006 | 65 | 2006 |
| Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk L Yilmaz-Ersan, E Topcuoglu Journal of food science and technology, 1-11, 2022 | 56 | 2022 |
| Effect of dehydration on several physico-chemical properties and the antioxidant activity of leeks (Allium porrum L.) M Ozgur, A Akpinar-Bayizit, T Ozcan, L Yilmaz-Ersan Notulae Botanicae Horti Agrobotanici Cluj-Napoca 39 (1), 144-151, 2011 | 55 | 2011 |
| Fatty acid composition of cream fermented by probiotic bacteria. L Yilmaz-Ersan Dairy/Mljekarstvo 63 (3), 2013 | 51 | 2013 |
| Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill) T Ozcan, L Yilmaz‐Ersan, A Akpinar‐Bayizit, B Delikanli Journal of Food Processing and Preservation 41 (5), e13156, 2017 | 50 | 2017 |
| The therapeutic potential of pomegranate and its products for prevention of cancer A Akpinar-Bayizit, T Ozcan, L Yilmaz-Ersan W: AG Georgakilas (red.), Cancer prevention–from mechanisms to translational …, 2012 | 49 | 2012 |
| Inductively coupled plasma optical-emission spectroscopy determination of major and minor elements in vinegar A Akpinar-Bayizit, MA Turan, L YILMAZ-ERSAN, N Taban Notulae Botanicae Horti Agrobotanici Cluj-Napoca 38 (3), 64-68, 2010 | 43 | 2010 |
| Antioxidant enzymes of milk and their biological effects. B Usta, L Yılmaz-Ersan | 40 | 2013 |
| Effects of edible film coatings on shelf-life of mustafakemalpasa sweet, a cheese based dessert M Guldas, AA Bayizit, TO Yilsay, L Yilmaz Journal of food science and technology 47, 476-481, 2010 | 38 | 2010 |
| Membrane processes in production of functional whey components A Akpinar-Bayizit, T Ozcan, L Yilmaz-Ersan Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 59 (4 …, 2009 | 36 | 2009 |
