| Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment H Koksel, T Masatcioglu, K Kahraman, S Ozturk, A Basman Journal of Cereal Science 47 (2), 275-282, 2008 | 88 | 2008 |
| Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates BB Boyaci, JY Han, MT Masatcioglu, E Yalcin, S Celik, GH Ryu, H Koksel Food Chemistry 132 (4), 2165-2170, 2012 | 77 | 2012 |
| Bread crumbs extrudates: A new approach for reducing bread waste MN Samray, TM Masatcioglu, H Koksel Journal of Cereal Science 85, 130-136, 2019 | 55 | 2019 |
| Effects of breed and lactation period on some characteristics and free fatty acid composition of raw milk from Damascus goats and German fawn x Hair goat b_1 crossbreds Z Güler, M Keskin, T Masatçioğlu, S Gül, O Biçer Turkish Journal of Veterinary & Animal Sciences 31 (5), 347-354, 2007 | 55 | 2007 |
| Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks S Luo, E Chan, MT Masatcioglu, C Erkinbaev, J Paliwal, F Koksel Food and Bioproducts Processing 121, 143-153, 2020 | 54 | 2020 |
| Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking F Koksel, MT Masatcioglu LWT 93, 592-598, 2018 | 53 | 2018 |
| Effect of extrusion treatment on enzymatic hydrolysis of wheat bran E Aktas-Akyildiz, MT Masatcioglu, H Köksel Journal of cereal science 93, 102941, 2020 | 51 | 2020 |
| Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates MT Masatcioglu, V Gokmen, PKW Ng, H Koksel Journal of the Science of Food and Agriculture 94 (12), 2562-2568, 2014 | 42 | 2014 |
| An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking TM Masatcioglu, Z Sumer, H Koksel Journal of Cereal Science 74, 95-102, 2017 | 41 | 2017 |
| Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process MT Masatcioglu, E Yalcin, PJ Hwan, GH Ryu, S Celik, H Koksel Innovative Food Science & Emerging Technologies 26, 302-309, 2014 | 38 | 2014 |
| Physical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process MT Masatcioglu, E Yalcin, M Kim, GH Ryu, S Celik, H Köksel European Food Research and Technology 237, 801-809, 2013 | 33 | 2013 |
| Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours E Chan, TM Masatcioglu, F Koksel Journal of Food Process Engineering 42 (3), e12989, 2019 | 32 | 2019 |
| Effects of flavorings, storage conditions, and storage time on survival of Staphylococcus aureus in Sürk cheese TM Masatcioğlu, YK Avşar Journal of food protection 68 (7), 1487-1491, 2005 | 30 | 2005 |
| Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking X Li, MT Masatcioglu, F Koksel Journal of Cereal Science 89, 102811, 2019 | 27 | 2019 |
| Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking MT Masatcioglu, F Koksel Journal of the Science of Food and Agriculture 99 (15), 6796-6805, 2019 | 21 | 2019 |
| Free asparagine concentrations in Canadian hard red spring wheat cultivars LN Malunga, NP Ames, MT Masatcioglu, AS Khorshidi, SJ Thandapilly, ... Canadian Journal of Plant Science 99 (3), 338-347, 2019 | 17 | 2019 |
| Effects of formulation and extrusion cooking conditions on furfural and hydroxymethylfurfural content TM Masatcioglu, PKW Ng, H Koksel Journal of Cereal Science 65, 31-38, 2015 | 17 | 2015 |
| Physical characteristics of corn extrudates supplemented with red lentil bran C Kesre, MT Masatcioglu Lwt 153, 112530, 2022 | 16 | 2022 |
| Development of cellular high-protein foods: Third-generation yellow pea and red lentil puffed snacks NY Sinaki, MT Masatcioglu, J Paliwal, F Koksel Foods 11 (1), 38, 2021 | 14 | 2021 |
| Microwave assisted extrusion: an effective pulse-based snack product development tool N Younessinaki, TM Masatcioglu, J Paliwal, F Koksel Cereals & Grains 20, 2020 | | 2020 |
