| Oxidative Stress and Antioxidants—A Critical Review on In Vitro Antioxidant Assays RR Kotha, FS Tareq, E Yildiz, DL Luthria Antioxidants 11 (12), 2388, 2022 | 71 | 2022 |
| Use of coffee silverskin to improve the functional properties of cookies D Gocmen, Y Sahan, E Yildiz, M Coskun, İA Aroufai Journal of food science and technology 56, 2979-2988, 2019 | 43 | 2019 |
| Use of almond flour and stevia in rice-based gluten-free cookie production E Yildiz, D Gocmen Journal of Food Science and Technology 58 (3), 940-951, 2021 | 39 | 2021 |
| Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey E YILDIZ, M GULDAS, O GURBUZ Food Science and Technology 41 (1), 180-187, 2021 | 37 | 2021 |
| Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha N Değirmencioğlu, E Yıldız, Y Sahan, M Güldas, O Gürbüz Journal of Food Science and Technology 58 (6), 2304-2312, 2021 | 29 | 2021 |
| Effects of honey enrichment with Spirulina platensis on phenolics, bioaccessibility, antioxidant capacity and fatty acids M Guldas, O Gurbuz, I Cakmak, E Yildiz, H Sen LWT 153, 112461, 2022 | 24 | 2022 |
| Antioxidant and anti-diabetic properties of Spirulina platensis produced in Turkey M Guldas, S Ziyanok-Demirtas, Y Sahan, E Yildiz, O Gurbuz Food Science and Technology 41 (3), 615-625, 2021 | 24 | 2021 |
| Obesity-associated Pathways of Anthocyanins E YILDIZ, M GULDAS, P ELLERGEZEN, AG ACAR, O GURBUZ Food Science and Technology 41 (Suppl.1), 1-13, 2021 | 23 | 2021 |
| Evaluation of antioxidant activity of pomegranate molasses by 2, 2-Diphenyl-l-Picrylhydrazyl (DPPH) method A Akpinar-Bayizit, T Ozcan, L Yilmaz-Ersan, E Yildiz International Journal of Chemical Engineering and Applications 7 (1), 71-74, 2016 | 19 | 2016 |
| Doğal antioksidan bileşikler: Nar yan ürünlerinin antioksidan olarak değerlendirilmesi G OKUMUŞ, E YILDIZ, AA BAYİZİD Uludağ Üniversitesi Ziraat Fakültesi Dergisi 29 (2), 2015 | 16* | 2015 |
| Health benefits of kombucha tea enriched with olive leaf and honey N Değirmencioğlu, E Yildiz, M Guldas, O Gurbuz J Obes Chronic Dis 4 (1), 1-5, 2020 | 14 | 2020 |
| Green consumerism: the influence of antioxidant parameters and socio-economic values on Tarhana consumption patterns IB Gurbuz, E Yildiz Environmental Science and Pollution Research 26, 25526-25537, 2019 | 12 | 2019 |
| Changes in bioaccessibility, phenolic content and antioxidant capacity of novel crackers with turmeric (Curcuma longa L.) and mahaleb (Prunus mahaleb L.) powders E Yildiz, G Gungor, H Yilmaz, D Gocmen Quality Assurance and Safety of Crops & Foods 11 (2), 107-116, 2019 | 12 | 2019 |
| Fermentasyon süresinin kombu çayı mikrobiyotası ve canlılık oranları üzerine etkileri N Değirmencioğlu, E YILDIZ, Y Şahan, M Güldaş, O Gürbüz Akademik Gıda 17 (2), 200-211, 2019 | 10 | 2019 |
| Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers AN DUNDAR, E AYDIN, E YILDIZ, O PARLAK Food Science and Technology 41 (4), 919-927, 2021 | 9 | 2021 |
| Glutensiz bisküvi üretiminde badem unu ve stevya kullanımı E Yıldız PQDT-Global, 2019 | 7 | 2019 |
| Kombu Çayı Üretiminde Kapari Tomurcuklarının (Capparis spp.) Kullanımının Fenolikler, Antioksidant Kapasite ve Biyoerişilebilirliğe Etkisi N Giritlioğlu, E YILDIZ, O Gürbüz Akademik Gıda 18 (4), 390-401, 2020 | 6 | 2020 |
| Antioxidant and bioaccessibility characteristics of functional fruit and vegetable honeys produced by innovative method M Guldas, H Demircan, I Cakmak, RA Oral, E Yildiz, O Gurbuz, ... Food Bioscience 48, 101732, 2022 | 4 | 2022 |
| Use of chia seed on regular and low-fat crackers, their antioxidant properties, and in-vitro bioaccessibility AN DÜNDAR, E Yildiz, Ö PARLAK, E Aydin International Journal of Agriculture Environment and Food Sciences 5 (3 …, 2021 | 3 | 2021 |
| Consumers’ behavior towards table olives A Akpinar-Bayizit, L Yilmaz-Ersan, T Ozcan, B Delikanli-Kiyak, E Yildiz, ... Int. J. Food Eng 3, 83-88, 2017 | 3 | 2017 |
OZAN GURBUZProfessor of Food Engineering, Uludag University在 uludag.edu.tr 的电子邮件经过验证
