| Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach B Karakelle, N Kian-Pour, OS Toker, I Palabiyik Journal of Cereal Science 94, 102998, 2020 | 53 | 2020 |
| Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties K Bursa, OS Toker, I Palabiyik, M Yaman, N Kian-Pour, N Konar, M Kilicli LWT 139, 110609, 2021 | 17 | 2021 |
| Impact of different geometric shapes on drying kinetics and textural characteristics of apples at temperatures above 100 C N Kian-Pour, S Karatas Heat and Mass Transfer 55 (12), 3721-3732, 2019 | 14 | 2019 |
| A review on latest innovations in physical modifications of galactomannans N Kian-Pour, M Yildirim-Yalcin, A Kurt, D Ozmen, OS Toker Food Hydrocolloids 138, 108470, 2023 | 12 | 2023 |
| Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent OS Bursa, K., Kilicli, M., Toker J Food Sci Technol 59 (5), 1704–1714, 2022 | 10* | 2022 |
| Influence of coating-blanching in starch solutions, on the drying kinetics, transport properties, quality parameters, and microstructure of celery root chips N Kian-Pour, E Akdeniz, OS Toker LWT 160, 113262, 2022 | 9 | 2022 |
| FUNDAMENTAL DRYING TECHNIQUES APPLIED IN FOOD SCIENCE AND TECHNOLOGY N KIAN-POUR International Journal of Food Engineering Research 6 (1), 35-63, 0 | 6* | |
| Caramelized white chocolate: effects of production process on quality parameters N Aydın, N Kian-Pour, OS Toker Journal of Food Measurement and Characterization 15, 3182-3194, 2021 | 4 | 2021 |
| Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips N Kian-Pour, T Ceyhan, D Ozmen, OS Toker International Journal of Food Engineering, 2024 | 3 | 2024 |
| Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product D Ozmen, RM Yildirim, K Bursa, N Kian-Pour, OS Toker, I Palabiyik, ... International Journal of Gastronomy and Food Science 31, 100628, 2023 | 3 | 2023 |
| Modification of Food Powders N Kian-Pour, D Ozmen, OS Toker Food Powders Properties and Characterization, 125-153, 2021 | 3 | 2021 |
| Impact of microwave-starch-blanching on the drying kinetics, transport and thermophysical properties of green almond N Kıan-pour Journal of the Institute of Science and Technology 13 (1), 305-316, 2023 | 2 | 2023 |
| Effect of ethanol immersion and ultrasound pretreatments on the kinetics of convective drying of quince N Kian-Pour Gıda 48 (5), 1099-1108, 2023 | 1 | 2023 |
| Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears N Kian-Pour Foods 12 (13), 2466, 2023 | 1 | 2023 |
| Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture … K Bursa, G Isik, RM Yildirim, G Ozulku, N Kian-Pour, OS Toker, I Palabiyik, ... International Journal of Food Engineering 18 (8-9), 611-626, 2022 | 1 | 2022 |
| Influence of Rice, Tapioca, and Corn Starches as The Drying Aid Materials on The Kinetics of Drying, Thermophysical Properties, Heat and Mass Transfer of Dried Beetroot Chips N Kian-Pour International Aegean Scientific Research Symposium 2021 1, 15-16, 2022 | | 2022 |
| “Effect of Tapioca Starch and Chia Seed Blanching on the Drying Characteristics, Heat and Mass Transfer of Celery Root Chips N Kian-Pour International Congress on Multidisciplinary Natural Sciences and Engineering …, 2021 | | 2021 |
| Elmanın kuruma kinetiğinin incelenmesi N Kian Pour Fen Bilimleri Enstitüsü, 0 | | |
| IMPACT OF TEMPERATURE ABOVE 100 C ON THE TEXTURAL CHARACTERISTIC OF DRIED APPLE N Kianpour, S Karatas | | |
