| Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon S Kayacan, S Karasu, PK Akman, H Goktas, I Doymaz, O Sagdic Lwt 118, 108830, 2020 | 103 | 2020 |
| Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG H Goktas, H Dikmen, H Bekiroglu, N Cebi, E Dertli, O Sagdic Lwt 153, 112489, 2022 | 34 | 2022 |
| Characterisation of probiotic properties of yeast strains isolated from kefir samples H Goktas, H Dikmen, F Demirbas, O Sagdic, E Dertli International Journal of Dairy Technology 74 (4), 715-722, 2021 | 31 | 2021 |
| Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk H Bekiroglu, H Goktas, D Karaibrahim, F Bozkurt, O Sagdic International Journal of Gastronomy and Food Science 28, 100521, 2022 | 26 | 2022 |
| Comparison of functional characteristics of distinct Saccharomyces boulardii strains isolated from commercial food supplements H Goktas, E Dertli, O Sagdic LWT 136, 110340, 2021 | 26 | 2021 |
| Rheological and melting properties of sucrose-free dark chocolate S Oba, OS Toker, İ Palabiyik, N Konar, H Goktas, Y Cukur, N Artik, ... International Journal of Food Properties, 1-11, 2017 | 19 | 2017 |
| The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread A Baycar, N Konar, H Goktas, O Sagdic, DG Polat Food Science and Technology 42, e66220, 2021 | 14 | 2021 |
| Rapid tempering of sucrose-free milk chocolates by β V seeding: textural, rheological and melting properties N Konar, S Oba, OS Toker, I Palabiyik, H Goktas, N Artik, O Sagdic European Food Research and Technology 243, 1849-1860, 2017 | 14 | 2017 |
| Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract A Baycar, N Konar, ES Poyrazoglu, H Goktas, O Sagdic Journal of Food Processing and Preservation 45 (5), e15392, 2021 | 12 | 2021 |
| Piyasada satılan ticari propolis örneklerinin biyoaktif bileşenlerinin belirlenmesi O Sağdıç, S Karasu, H Goktas Avrupa Bilim ve Teknoloji Dergisi, 19-31, 2020 | 6 | 2020 |
| Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation S Kayacan Çakmakoğlu, M Vurmaz, E Bezirci, Y Kaya, H Dikmen, ... Preparative Biochemistry & Biotechnology 53 (4), 454-463, 2023 | 5 | 2023 |
| Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon. LWT 118, 108830 S Kayacan, S Karasu, PK Akman, H Goktas, I Doymaz, O Sagdic | 5 | 2019 |
| Investigation effects of inulin degree of polymerization on compound chocolate quality H Goktas, N Konar, O Sagdic, OS Toker Journal of Food Processing and Preservation 45 (11), e15766, 2021 | 4 | 2021 |
| Effect of different drying techniques on the bioactive, color, antibacterial and sensory features of date plum fruits (Diospyros Lotus L.) H Goktas Gıda 48 (6), 1254-1263, 2023 | 2 | 2023 |
| Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles H Dikmen, H Goktas, F Demirbas, S Kayacan, H Ispirli, M Arici, M Turker, ... Food Science and Biotechnology 33 (3), 625-635, 2024 | 1 | 2024 |
| Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability H Goktas, A Baycar, N Konar, M Yaman, O Sagdic Journal of Food Measurement and Characterization 17 (4), 3403-3412, 2023 | 1 | 2023 |
| Enrichment of antioxidant activity of ice cream samples with addition of rowanberry (Sorbus aucuparia L.) pulp and production of functional probiotic ice cream with using L … H Goktas International Journal of Food Science & Technology 58 (11), 5962-5971, 2023 | | 2023 |
| Farklı Sürelerde Uygulanan Ultrases İşleminin S. boulardii’nin Probiyotik ve Antioksidan Özelliklerine Etkisi H Goktas, D Turali, C Ağan, O Sağdıç Avrupa Bilim ve Teknoloji Dergisi, 245-253, 0 | | |
