| Evaluation of snack foods from barley–tomato pomace blends by extrusion processing A Altan, KL McCarthy, M Maskan Journal of Food Engineering 84 (2), 231-242, 2008 | 520 | 2008 |
| Carvacrol loaded electrospun fibrous films from zein and poly (lactic acid) for active food packaging A Altan, Z Aytac, T Uyar Food Hydrocolloids 81, 48-59, 2018 | 319 | 2018 |
| Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions A Altan, KL McCarthy, M Maskan Journal of Food Engineering 89 (1), 24-32, 2008 | 252 | 2008 |
| Effect of extrusion process on antioxidant activity, total phenolics and β‐glucan content of extrudates developed from barley‐fruit and vegetable by‐products A Altan, KL McCarthy, M Maskan International journal of food science & technology 44 (6), 1263-1271, 2009 | 199 | 2009 |
| Advances in food extrusion technology M Maskan, A Altan CRC press, 2012 | 143 | 2012 |
| Development and characterization of chitosan/gelatin electrosprayed microparticles as food grade delivery vehicles for anthocyanin extracts E Atay, MJ Fabra, M Martínez-Sanz, LG Gomez-Mascaraque, A Altan, ... Food hydrocolloids 77, 699-710, 2018 | 115 | 2018 |
| Extrusion cooking of barley flour and process parameter optimization by using response surface methodology A Altan, KL McCarthy, M Maskan Journal of the Science of Food and Agriculture 88 (9), 1648-1659, 2008 | 113 | 2008 |
| Spray Drying and Process Optimization of Unclarified Pomegranate (Punica granatum) Juice E Horuz, A Altan, M Maskan Drying Technology 30 (7), 787-798, 2012 | 100 | 2012 |
| Effect of screw configuration and raw material on some properties of barley extrudates A Altan, KL McCarthy, M Maskan Journal of Food Engineering 92 (4), 377-382, 2009 | 95 | 2009 |
| RHEOLOGICAL BEHAVIOR OF POMEGRANATE (PUNICA GRANATUM L.) JUICE AND CONCENTRATE A Altan, M Maskan Journal of Texture studies 36 (1), 68-77, 2005 | 84 | 2005 |
| Microwave assisted drying of short-cut (ditalini) macaroni: Drying characteristics and effect of drying processes on starch properties A Altan, M Maskan Food Research International 38 (7), 787-796, 2005 | 67 | 2005 |
| Comparison of covered and uncovered Schreiber test for cheese meltability evaluation A Altan, M Turhan, S Gunasekaran Journal of Dairy Science 88 (3), 857-861, 2005 | 56 | 2005 |
| Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry A Altan, MH Oztop, KL McCarthy, MJ McCarthy Journal of food engineering 107 (2), 200-207, 2011 | 54 | 2011 |
| Encapsulation of carvacrol into ultrafine fibrous zein films via electrospinning for active packaging A Altan, Ö Çayır Food Packaging and Shelf Life 26, 100581, 2020 | 51 | 2020 |
| Effects of pretreatments and moisture content on microstructure and physical properties of microwave expanded hull-less barley A Altan Food Research International 56, 126-135, 2014 | 49 | 2014 |
| Rheological behavior and time‐dependent characterization of ice cream mix with different salep content S Kuş, A Altan, A Kaya Journal of Texture Studies 36 (3), 273-288, 2005 | 48 | 2005 |
| Effects of extrusion processing and gum content on physicochemical, microstructural and nutritional properties of fermented chickpea-based extrudates S Yağcı, A Altan, F Doğan LWT 124, 109150, 2020 | 46 | 2020 |
| Development of extruded foods by utilizing food industry by-products A Altan, M Maskan Advances in Food Extrusion Technology. CRC Press, Boca Raton, FL, 121-160, 2011 | 44 | 2011 |
| Gıda atıklarının alternatif kullanım alanları S Yağcı, A Altan, F Göğüş, M Maskan Türkiye 9, 24-26, 2006 | 44 | 2006 |
| Rheological behaviour and time dependent characterisation of gilaboru juice (Viburnum opulus L.) A Altan, S Kus, A Kaya Food Science and Technology International 11 (2), 129-137, 2005 | 41 | 2005 |
Michael J McCarthyProfessor Emeritus, University of California Davis在 ucdavis.edu 的电子邮件经过验证
