| Optimisation of microwave effect on bioactives contents and colour attributes of aqueous green tea extracts by central composite design B Taşkın, Z Aksoylu Özbek Journal of Food Measurement and Characterization 14 (4), 2240-2252, 2020 | 18 | 2020 |
| Public awareness, knowledge and sensitivity towards celiac disease and gluten-free diet is insufficient: a survey from Turkey B TAŞKIN, N Savlak Food Science and Technology 41, 218-224, 2020 | 14 | 2020 |
| Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process B Taşkın, N Savlak Food Bioscience 47, 101677, 2022 | 9 | 2022 |
| Süt ve Fermente Süt Ürünlerinin Antioksidan Özellikleri. B Taşkın, N Bağdatlıoğlu Academic Food Journal/Akademik GIDA, 2011 | 5 | 2011 |
| Fortification of Plant-Based Food Analogs Z Aksoylu Özbek, B Taşkın, D Sözeri Atik Plant-Based Foods: Ingredients, Technology and Health Aspects, 35-72, 2023 | 4 | 2023 |
| Influence of conventional fermentation on antioxidant activity and phenolic contents of two common dairy products: Yogurt and kefir B Taşkın, N Bağdatlıoğlu Turkish Journal of Agriculture-Food Science and Technology 8 (6), 1277-1282, 2020 | 4 | 2020 |
| Microencapsulation Technology: An Alternative Preservation Method for Opuntia spp. Derived Products and Their Bioactive Compounds Z Aksoylu Özbek, P Günç Ergönül, B Taşkın Opuntia spp.: Chemistry, Bioactivity and Industrial Applications, 799-825, 2021 | 3 | 2021 |
| A new look at waste utilization; use of artichoke (Cynara scolymus L.) leaves in the production of functional crackers. N Savlak, B Taşkın, B Çelik, F Kumru, S Kıyak | 3 | 2020 |
| Maş fasulyesi (Vigna radiata L.) ve glutensiz gıdalarda kullanım potansiyeli B Taşkın Akademik Gıda 17 (4), 546-552, 2019 | 3 | 2019 |
| The effect of irradiation on antioxidant activities of sage, oregano and basil. N Bagdatlioglu, B Taskin, S Orman | 3 | 2013 |
| Impact of drum drying conditions on functional properties and flow behavior of gluten-free instant fermented mung bean-rice soup B Taşkın, N Savlak Journal of Food Science and Technology 59 (3), 1011-1023, 2022 | 2 | 2022 |
| Incorporation of Opuntia spp. into Food Systems B Taşkın, Z Aksoylu Özbek Opuntia spp.: Chemistry, Bioactivity and Industrial Applications, 923-952, 2021 | 1 | 2021 |
| Emulsions from Physalis peruviana B Taşkın, Z Aksoylu Özbek Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing …, 2024 | | 2024 |
| Atık Değerlendirmeye Yeni Bir Bakış; Enginar (Cynara scolymus L.) Yapraklarının Fonksiyonel Kraker Üretiminde Kullanımı N Savlak, B Taşkın, B Çelik, F Kumru, S Kıyak Turkish Journal of Agriculture-Food Science and Technology 8 (2), 358-364, 2020 | | 2020 |
| Ohmik Isıtmanın Gıdalardaki Enzimler ve C Vitamini Üzerine Etkisi B Taşkın, H Yıldız Akademik Gıda 10 (3), 63-69, 2012 | | 2012 |
| Evaluating Nutritional Quality, in Vitro Bioaccessibility of Total Phenolics and the Antioxidant Activity in Gluten-Free Sweet Biscuits Enriched with Chia Seed H TÜTER, B Taşkın, N Savlak Vitro Bioaccessibility of Total Phenolics and the Antioxidant Activity in …, 0 | | |
| Maş fasulyesi unu kullanımının glutensiz hazır tarhana çorbası üretimine uygunluğunun araştırılması B Taşkin Fen Bilimleri Enstitüsü, 0 | | |
