| Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications H Pehlivanoğlu, M Demirci, OS Toker, N Konar, S Karasu, O Sagdic Critical reviews in food science and nutrition 58 (8), 1330-1341, 2018 | 352 | 2018 |
| Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile F Tornuk, S Karaman, I Ozturk, OS Toker, B Tastemur, O Sagdic, M Dogan, ... Industrial Crops and Products 46, 124-131, 2013 | 316 | 2013 |
| An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins N Cebi, MZ Durak, OS Toker, O Sagdic, M Arici Food chemistry 190, 1109-1115, 2016 | 297 | 2016 |
| Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration S Karaman, ÖS Toker, F Yüksel, M Çam, A Kayacier, M Dogan Journal of dairy Science 97 (1), 97-110, 2014 | 209 | 2014 |
| Rapid detection of adulteration of cold pressed sesame oil adultered with hazelnut, canola, and sunflower oils using ATR-FTIR spectroscopy combined with chemometric G Ozulku, RM Yildirim, OS Toker, S Karasu, MZ Durak Food Control 82, 212-216, 2017 | 165 | 2017 |
| Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions OS Toker, S Karasu, MT Yilmaz, S Karaman Food Research International 70, 125-133, 2015 | 163 | 2015 |
| Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats M Başlar, M Kılıçlı, OS Toker, O Sağdıç, M Arici Innovative Food Science & Emerging Technologies 26, 182-190, 2014 | 162 | 2014 |
| Recent advances in the improvement of carboxymethyl cellulose-based edible films M Yildirim-Yalcin, F Tornuk, OS Toker Trends in Food Science & Technology 129, 179-193, 2022 | 159 | 2022 |
| Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties Y Durmaz, M Kilicli, OS Toker, N Konar, I Palabiyik, F Tamtürk Algal Research 47, 101811, 2020 | 147 | 2020 |
| Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics N Konar, OS Toker, S Oba, O Sagdic Trends in Food Science & Technology 49, 35-44, 2016 | 147 | 2016 |
| Bioactive and physicochemical properties of persimmon as affected by drying methods S Karaman, OS Toker, M Çam, M Hayta, M Doğan, A Kayacier Drying Technology 32 (3), 258-267, 2014 | 141 | 2014 |
| Pasting properties, texture profile and stress–relaxation behavior of wheat starch/dietary fiber systems Ö Yildiz, B Yurt, A Baştürk, ÖS Toker, MT Yilmaz, S Karaman, O Dağlıoğlu Food Research International 53 (1), 278-290, 2013 | 135 | 2013 |
| Recovery potential of cold press byproducts obtained from the edible oil industry: Physicochemical, bioactive, and antimicrobial properties S Karaman, S Karasu, F Tornuk, OS Toker, U Gecgel, O Sagdic, N Ozcan, ... Journal of agricultural and food chemistry 63 (8), 2305-2313, 2015 | 125 | 2015 |
| Effect of oil type and fatty acid composition on dynamic and steady shear rheology of vegetable oils H Yalcin, OS Toker, M Dogan Journal of oleo science 61 (4), 181-187, 2012 | 121 | 2012 |
| Investigating the usage of unsaturated fatty acid‐rich and low‐calorie oleogels as a shortening mimetics in cake H Pehlivanoglu, G Ozulku, RM Yildirim, M Demirci, OS Toker, O Sagdic Journal of food processing and preservation 42 (6), e13621, 2018 | 117 | 2018 |
| Steady, dynamic, creep, and recovery analysis of ice cream mixes added with different concentrations of xanthan gum M Dogan, A Kayacier, ÖS Toker, MT Yilmaz, S Karaman Food and Bioprocess Technology 6 (6), 1420-1433, 2013 | 117 | 2013 |
| Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics N Konar, I Palabiyik, OS Toker, DG Polat, E Kelleci, HR Pirouzian, ... Journal of Functional Foods 43, 206-213, 2018 | 116 | 2018 |
| Effect of xanthan and locust bean gum synergistic interaction on characteristics of biodegradable edible film A Kurt, OS Toker, F Tornuk International Journal of Biological Macromolecules 102, 1035-1044, 2017 | 116 | 2017 |
| Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization E Dertli, OS Toker, MZ Durak, MT Yilmaz, NB Tatlısu, O Sagdic, H Cankurt Carbohydrate Polymers 136, 427-440, 2016 | 113 | 2016 |
| The effects of different gums and their interactions on the rheological properties of a dairy dessert: a mixture design approach OS Toker, M Dogan, E Canıyılmaz, NB Ersöz, Y Kaya Food and Bioprocess Technology 6 (4), 896-908, 2013 | 111 | 2013 |
