| Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication H Lee, G Yildiz, LC Dos Santos, S Jiang, JE Andrade, NJ Engeseth, ... Food Hydrocolloids 55, 200-209, 2016 | 228 | 2016 |
| Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication G Yildiz, J Andrade, NE Engeseth, H Feng Journal of Colloid and Interface Science 505, 836-846, 2017 | 143 | 2017 |
| Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions G Yildiz, J Ding, J Andrade, NJ Engeseth, H Feng Innovative Food Science & Emerging Technologies 47, 317-325, 2018 | 87 | 2018 |
| Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3) S Jiang, G Yildiz, J Ding, J Andrade, TM Rababahb, A Almajwalc, ... Food and Bioprocess Technology 12 (6), 1031-1040, 2019 | 80 | 2019 |
| Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses–Effects on quality attributes during storage G Yildiz, TM Rababah, H Feng Innovative Food Science & Emerging Technologies 37, 1-9, 2016 | 56 | 2016 |
| Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.) G Yildiz, G Izli, RM Aadil Journal of Food Processing and Preservation 44 (3), e14366, 2020 | 55 | 2020 |
| The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds G Yildiz, G Izli Journal of Food Process Engineering 42 (5), e13223, 2019 | 54 | 2019 |
| Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo G Yildiz, G Izli Journal of Food Processing and Preservation 43 (6), e13812, 2019 | 54 | 2019 |
| Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex G Yildiz, J Ding, S Gaur, J Andrade, NE Engeseth, H Feng International Journal of Biological Macromolecules 114, 935-941, 2018 | 54 | 2018 |
| Application of ultrasound and high‐pressure homogenization against high temperature‐short time in peach juice G Yildiz Journal of Food Process Engineering 42 (3), e12997, 2019 | 38 | 2019 |
| Comparative Analysis of Antibrowning Agents, Hot Water and High-intensity Ultrasound Treatments to Maintain the Quality of Fresh-cut Mangoes G Yildiz, RM Aadil Journal of Food Science and Technology 59 (1), 202-211, 2022 | 36 | 2022 |
| Quality retention in pumpkin powder dried by combined microwave-convective drying G İzli, G Yildiz, SE Berk Journal of Food Science and Technology 59 (4), 1558-1569, 2022 | 32 | 2022 |
| Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage G Yildiz, RM Aadil Journal of Food Science and Technology 57 (4), 1462-1468, 2020 | 30 | 2020 |
| High intensity ultrasound treatment to produce and preserve the quality of fresh-cut kiwifruit G Yıldız, G Yildiz, MR Khan, RM Aadil Journal of Food Processing and Preservation, 2022 | 29 | 2022 |
| Ultrasonic Cutting as a New Method to Produce Fresh‐Cut Red Delicious and Golden Delicious Apples G Yildiz, S Palma, H Feng Journal of Food Science 84 (12), 3391-3398, 2019 | 23 | 2019 |
| CONVECTIVE DRYING OF KUMQUAT SLICES: COMPARISON OF DIFFERENT DRYING TEMPERATURES ON DRYING KINETICS, COLOUR, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY G Izli, N Izli, O Taskin, Y Gulcin Latin American Applied Research - An international journal 48, 37-42, 2018 | 21 | 2018 |
| The Effect of Different Chemical Agents on the Prevention of Enzymatic Browning in Banana G Yildiz Journal of Food Science and Engineering 7, 91-96, 2018 | 20 | 2018 |
| Evaluation of the high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samples G İzli, G Yildiz International Journal of Fruit Science 21 (1), 645-656, 2021 | 18 | 2021 |
| Control of enzymatic browning in potato with calcium chloride and ascorbic acid coatings G YILDIZ Food and Health 5 (2), 121-127, 2019 | 15 | 2019 |
| A new approach to enhance quinoa protein nano-aggregates: Combined pH shifting–High pressure homogenization G Yildiz, G Yıldız Food chemistry 415, 135800, 2023 | 14 | 2023 |
