| Encapsulation of clove essential oil in hydroxypropyl beta‐cyclodextrin for characterization, controlled release, and antioxidant activity H Cetin Babaoglu, A Bayrak, N Ozdemir, N Ozgun Journal of food processing and preservation 41 (5), e13202, 2017 | 117 | 2017 |
| Effect of immature wheat flour on nutritional and technological quality of sourdough bread H Çetin-Babaoğlu, S Arslan-Tontul, N Akın Journal of Cereal Science 94, 103000, 2020 | 19 | 2020 |
| Fiber enrichment of sourdough bread by inulin rich Jerusalem artichoke powder H Çetin Babaoğlu, S Arslan Tontul, N Akin Journal of Food Processing and Preservation 45 (11), e15928, 2021 | 15 | 2021 |
| Pigmented whole maize grains for functional value added and low glycemic index snack production H Çetin-Babaoğlu, N Yalım, E Kale, SA Tontul Food Bioscience 44, 101349, 2021 | 12 | 2021 |
| Refractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of bread S Arslan‐Tontul, H Çetin‐Babaoğlu, M Aslan, İ Tontul Journal of Food Science 87 (11), 4991-5000, 2022 | 4 | 2022 |
| Un Partikül Boyutunun Ekmeğin Fiziksel Özellikleri Ve Raf Ömrü Üzerine Etkisi SA Tontul, HÇ Babaoğlu Gıda 44 (5), 898-906, 2019 | 4 | 2019 |
| The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins H Çetin Babaoğlu, S Arslan Tontul, L Karaduman, Y Üzgü British Food Journal 125 (10), 3573-3584, 2023 | 2 | 2023 |
| Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation HÇ Babaoğlu, N Akın, B Özkaya Selcuk Journal of Agriculture and Food Sciences 36 (1), 91-97, 2022 | 2 | 2022 |
| The Effect of Replacing Sucrose with Stevia (Stevia rebaudiana) Leaf Powder and Extract on Some Pysicochemical Properties of Cakes MM Özcan, HÇ Babaoğlu Journal of Agroalimentary Processes and Technologies 23 (3), 181-187, 2017 | 2 | 2017 |
| Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production S Arslan-Tontul, H Çetin-Babaoğlu, M Aslan, I Tontul Journal of Cereal Science 116, 103882, 2024 | 1 | 2024 |
| Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran H Çetin-Babaoğlu, N Akın, B Özkaya Brazilian Archives of Biology and Technology 66, e23220567, 2023 | 1 | 2023 |
| YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ H Çetin, SA Tontul, N Akın Gıda 46 (2), 367-375, 2021 | 1 | 2021 |
| Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits H Çetin-Babaoğlu, A Coşkun, S Taşçı, S Arslan-Tontul Plant Foods for Human Nutrition, 1-7, 2024 | | 2024 |
| A new approach to snack production: sourdough corn flakes with low glycemic index H Çetin-Babaoğlu Journal of Food Science and Technology 61 (4), 697-705, 2024 | | 2024 |
| THE USE OF REFRACTANCE WINDOW-DRIED EGG POWDER IN CAKE PRODUCTION ZT Akdağ, ZE Çatalyıldız, HÇ Babaoğlu, SA Tontul Gıda 48 (5), 963-971, 2023 | | 2023 |
| The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins. HÇ Babaoğlu, SA Tontul, L Karaduman, Y Üzgü | | 2023 |
| Defitinize buğday kepeği katkılı, ekşi hamur ilavesi ile üretilen ekmeklerin kalitesinin ve fonksiyonel özelliklerinin belirlenmesi HÇ Babaoğlu Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2021 | | 2021 |
