| Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread H İspirli, D Özmen, MT Yılmaz, O Sağdıç, E Dertli Food Control 107, 106812, 2020 | 43 | 2020 |
| Non-linear rheological (LAOS) behavior of sourdough-based dough C Yildirim-Mavis, MT Yilmaz, E Dertli, M Arici, D Ozmen Food Hydrocolloids 96, 481-492, 2019 | 35 | 2019 |
| Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa … MT Ayseli, MT Yilmaz, N Cebi, O Sagdic, D Ozmen, E Capanoglu Food Chemistry 315, 126208, 2020 | 22 | 2020 |
| A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch SM Mirzababaee, D Ozmen, MA Hesarinejad, OS Toker, S Yeganehzad International Journal of Biological Macromolecules 223, 511-523, 2022 | 13 | 2022 |
| Drying of licorice root by novel radiative methods F Icier, D Ozmen, M Cevik, OF Cokgezme Journal of Food Processing and Preservation 45 (3), e15214, 2021 | 9 | 2021 |
| A review on latest innovations in physical modifications of galactomannans N Kian-Pour, M Yildirim-Yalcin, A Kurt, D Ozmen, OS Toker Food Hydrocolloids, 108470, 2023 | 7 | 2023 |
| Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests C Yildirim-Mavis, D Ozmen, E Yakisik, OS Toker, I Palabiyik, O Kaner International Dairy Journal 127, 105242, 2022 | 7 | 2022 |
| Modification of Food Powders N Kian-Pour, D Ozmen, OS Toker Food Powders Properties and Characterization, 125-153, 2021 | 3 | 2021 |
| 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 | 2 | 2023 |
| Large‐amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction D Ozmen, OS Toker Journal of Food Process Engineering 45 (9), e14073, 2022 | 2 | 2022 |
| High potential food wastes: Evaluation of melon seeds as spreadable butter E Sahin, E Erem, M Güzey, MS Kesen, NC Icyer, D Ozmen, OS Toker, ... Journal of Food Processing and Preservation 46 (10), e16841, 2022 | 1 | 2022 |
| Large amplitude oscillatory shear (LAOS) measurements as a promising tool to predict electrospinnability of pectin solutions D Ozmen, B Akinalan Balik, S Argin, C Yildirim‐Mavis, OS Toker Journal of Applied Polymer Science 139 (7), 51652, 2022 | 1 | 2022 |
| A tracer microrheology for determination of viscoelasticity of dilute ovalbumin colloids A Bakhsh, T Elobeid, E Avci, M Demirci, O Taylan, D Ozmen, R Meral, ... Emerging Materials Research 11 (1), 98-104, 2021 | 1 | 2021 |
| BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI US Vardar, Y Özcan, D Özmen, ÖS Toker Gıda 46 (2), 269-278, 2021 | 1 | 2021 |
| Fabrication of propolis loaded electrosprayed nanoparticles D Özmen, CY Karakas, A Yilmaz, E Dertli, NE Bayram, MT Yilmaz Journal of Biotechnology 280, S78, 2018 | 1 | 2018 |
| Improvement of some techno-functional properties of aquafaba by pre-fermentation with Lactobacillus plantarum MA2 H Bekiroglu, A Karimidastjerd, D Ozmen, OS Toker, M Inan, O Sagdic, ... Food Bioscience, 102807, 2023 | | 2023 |
| p-sulfonatocalix [8] arene and chitosan based vesicle formation studies by spectroscopic and thermal methods C Yildirim-Mavis, D Ozmen, E Akdeniz, I Palabiyik, OS Toker JOURNAL OF FOOD ENGINEERING 346, 2023 | | 2023 |
| Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum C Yildirim-Mavis, D Ozmen, E Akdeniz, I Palabiyik, OS Toker Journal of Food Engineering 346, 111428, 2023 | | 2023 |
| Gelatin production from Turkey (Meleagris gallopavo) skin as a new source: From waste to a sustainable food gelling agent Y Ozcan, A Kurt, D Ozmen, OS Toker Journal of the Science of Food and Agriculture, 2023 | | 2023 |
| Determination of Viscoelastic and Physicochemical Interactions of Dextran Type Exopolysaccharides (EPS) with Different Starch Samples H Gokcan, D Ozmen, M Yildirim Yalcin, E Dertli, OS Toker, M Sujka Sustainability 15 (6), 4934, 2023 | | 2023 |
