| Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal … H Sengul, E Surek, D Nilufer-Erdil Food Research International 62, 1069-1079, 2014 | 192 | 2014 |
| Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids BN Okumus, Z Tacer-Caba, K Kahraman, D Nilufer-Erdil Food Chemistry 240, 550-558, 2018 | 129 | 2018 |
| Advances in food biochemistry F Yildiz CRC press, 2009 | 122 | 2009 |
| Comparative study of three different methods for the determination of aflatoxins in tahini D Nilüfer, D Boyacıoǧlu Journal of Agricultural and Food Chemistry 50 (12), 3375-3379, 2002 | 103 | 2002 |
| Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties H Demirkesen-Bicak, Z Tacer-Caba, D Nilufer-Erdil International journal of biological macromolecules 111, 505-513, 2018 | 85 | 2018 |
| Frozen yogurt with added inulin and isomalt U Isik, D Boyacioglu, E Capanoglu, DN Erdil Journal of dairy science 94 (4), 1647-1656, 2011 | 84 | 2011 |
| Functionality of soymilk powder and its components in fresh soy bread D Nilufer, D Boyacioglu, Y Vodovotz Journal of food science 73 (4), C275-C281, 2008 | 64 | 2008 |
| Effect of soy milk powder addition on staling of soy bread D Nilufer-Erdil, L Serventi, D Boyacioglu, Y Vodovotz Food Chemistry 131 (4), 1132-1139, 2012 | 59 | 2012 |
| Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products V Eskicioglu, S Kamiloglu, D Nilufer-Erdil Czech Journal of Food Sciences 33 (6), 2015 | 48 | 2015 |
| Chemical composition of cereals and their products Z Tacer-Caba, D Nilufer-Erdil, Y Ai Handbook of food chemistry, 301-329, 2015 | 39 | 2015 |
| Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures Z Tacer-Caba, D Nilufer-Erdil, MH Boyacioglu, PKW Ng Food Chemistry 157, 476-484, 2014 | 38 | 2014 |
| Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices T Oksuz, Z Tacer-Caba, D Nilufer-Erdil, D Boyacioglu Journal of food science and technology 56, 4177-4188, 2019 | 34 | 2019 |
| Phenolic contents and antioxidant activities of persimmon and red beet jams produced by sucrose impregnation T Oksuz, E Surek, Z Tacer-Caba, D Nilufer-Erdil Food Science and Technology 3 (1), 1-8, 2015 | 32 | 2015 |
| Soya ve soya ürünlerinin fonksiyonel gıda bileşenleri D Nilüfer, D Boyacıoğlu Gıda 33 (5), 241-250, 2008 | 29 | 2008 |
| Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes E Surek, D Nilufer‐Erdil International Journal of Food Science & Technology 51 (1), 231-239, 2016 | 24 | 2016 |
| Changes in Flavonoids of Sliced and Fried Yellow Onions (Allium cepa L. var. zittauer) During Storage at Different Atmospheric, Temperature and Light Conditions M Islek, D Nilufer‐Erdil, P Knuthsen Journal of food processing and preservation 39 (4), 357-368, 2015 | 17 | 2015 |
| Origin determination and differentiation of gelatin species of bovine, porcine, and piscine through analytical methods HS Eryılmaz, BŞ Işık, E Demircan, Z Memeli, E Çapanoğlu, DN Erdil Turkish Journal of Agriculture-Food Science and Technology 5 (5), 507-517, 2017 | 16 | 2017 |
| Changes in phenolics and antioxidant activity at each step of processing from pomegranate into nectar E Surek, D Nilufer-Erdil International journal of food sciences and nutrition 65 (2), 194-202, 2014 | 15 | 2014 |
| Resistant starch Z Tacer-Caba, D Nilufer-Erdil Reference Module in Food Science, 2018 | 11 | 2018 |
| Bazı Yağlı Meyve ve Tohumlara Uygulanan Kavurma ve Pişirme İşlemlerinin Toplam Fenolik Madde ve Antioksidan Aktiviteye Etkileri. K Tezer, H Menteşe, Z Tacer-Caba, D Nilüfer-Erdil Academic Food Journal/Akademik GIDA 13 (3), 2015 | 11 | 2015 |
