| Low- and High-Moisture Extrusion of Pulse Proteins as Plant-Based Meat Ingredients: A Review S Vatansever, MC Tulbek, MR Riaz Cereal Foods World 65 (4), DOI: 10.1094/CFW-65-4-0038, 2020 | 106 | 2020 |
| Some properties of stirred yoghurt made with processed grape seed powder, carrot juice or a mixture of grape seed powder and carrot juice. S Arslan, S Özel | 43 | 2012 |
| The effect of fermentation on the physicochemical characteristics of dry-salted vegetables. S Vatansever, A Vegi, J Garden-Robinson, CAIII Hall | 37 | 2017 |
| Flavor modification of yellow pea flour using supercritical carbon dioxide+ ethanol extraction and response surface methodology S Vatansever, C Hall The Journal of Supercritical Fluids 156, 104659, 2020 | 36 | 2020 |
| Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale Ö Şimşek, S Özel, AH Çon Food Science and Biotechnology 26, 181-187, 2017 | 35 | 2017 |
| Physicochemical and multi-scale structural alterations of pea starch induced by supercritical carbon dioxide+ ethanol extraction S Vatansever, K Whitney, JB Ohm, S Simsek, C Hall Food Chemistry 344, 128699, 2021 | 23 | 2021 |
| Diversity and stability of yeast species during the fermentation of tarhana S Özel, S Sabanoğlu, AH Çon, Ö Şimşek Food Biotechnology 29 (1), 117-129, 2015 | 23 | 2015 |
| Supercritical carbon dioxide + ethanol extraction to enhance organoleptic attributes of pea flour with application of sensory evaluation, HS-SPME-GC, and GC-Olfactory S Vatansever, M Xu, A Magallanes-Lopez, B Chen, C Hall Processes 9 (3), 489, 2021 | 22 | 2021 |
| Production of resistant starch (RS3) from edible bean starches CW Simons, C Hall III, S Vatansever Journal of Food Processing and Preservation 42 (4), e13587, 2018 | 20 | 2018 |
| A novel approach: Supercritical carbon dioxide+ ethanol extraction to improve techno‐functionalities of pea protein isolate S Vatansever, JB Ohm, S Simsek, C Hall Cereal Chemistry, 2021 | 16 | 2021 |
| Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour S Vatansever, J Rao, C Hall Cereal Chemistry, doi.org/10.1002/cche.10334, 2020 | 15 | 2020 |
| Ev ve işletme tipi uşak tarhanası hamurlarında fermantasyon sürecine ait mikrobiyolojik ve kimyasal özelliklerin karşılaştırılması Ö Şimşek, S Özel, AH Çon Gıda Dergisi 37 (6), 2012 | 15 | 2012 |
| Tarhana hamuru fermantasyonunun mikrobiyal taksonomik yapısının ve populasyon dinamiğinin belirlenmesi S Özel Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, 2012 | 13 | 2012 |
| Kolesterol Seviyesinin in Vitro ve in Vivo Koşullarda Düşürülmesinde Probiyotik Mikroorganizmaları n Etkisi. O Gürsoy, S Özel, H Özbaş, AH Çon Academic Food Journal/Akademik GIDA, 2011 | 4 | 2011 |
| Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors S Vatansever, B Chen, C Hall Sustainable Food Proteins, 2024 | 3 | 2024 |
| Bioconversion of linoleic acid into conjugated linoleic acid by lactic acid bacteria isolated from cheese. O Gursoy, Y Yılmaz, S Ozel, AH Con | 3 | 2011 |
| Storage of pulses and the effect on structure and functionality C Hall, S Vatansever, A Biswas Bridge2Food, 2020 | 2 | 2020 |
| Supercritical fluid extraction as a deodorization tool: Effect on pea protein isolate properties S Vatansever, J Ohm, S Simsek, C Hall Meeting Abstract 25308, 2020 | 1 | 2020 |
| Plant proteins for dry extruded products S Vatansever, C Hall Functionality of Plant Proteins: Properties, Assessment, Modification, and …, 2024 | | 2024 |
| Effect of Storage Conditions on the Proximate Profile and Functional Properties of Whole Yellow Pea Flour S Vatansever, S Karki, A Biswas, C Hall Virtual 2021 AOCS Annual Meeting & Expo, 2021 | | 2021 |
Ahmet Hilmi ConGıda Mühendisliği Profesörü, Ondokuz Mayıs ÜniversitesiVerified email at omu.edu.tr