| Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks V Stojceska, P Ainsworth, A Plunkett, E İbanoğlu, Ş İbanoğlu Journal of Food Engineering 87 (4), 554-563, 2008 | 428 | 2008 |
| Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour E Hallén, Ş İbanoğlu, P Ainsworth Journal of food engineering 63 (2), 177-184, 2004 | 345 | 2004 |
| The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products V Stojceska, P Ainsworth, A Plunkett, Ş İbanoğlu Food Chemistry 114 (1), 226-232, 2009 | 317 | 2009 |
| Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack P Ainsworth, Ş İbanoğlu, A Plunkett, E İbanoğlu, V Stojceska Journal of Food Engineering 81 (4), 702-709, 2007 | 272 | 2007 |
| The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology V Stojceska, P Ainsworth, A Plunkett, S İbanogˇlu Journal of Cereal Science 47 (3), 469-479, 2008 | 257 | 2008 |
| The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products V Stojceska, P Ainsworth, A Plunkett, Ş İbanoğlu Food chemistry 121 (1), 156-164, 2010 | 208 | 2010 |
| Effect of dietary fibre addition on the selected nutritional properties of cookies N Bilgiçli, Ş İbanogˇlu, EN Herken Journal of food engineering 78 (1), 86-89, 2007 | 185 | 2007 |
| Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product N Bilgiçli, A Elgün, EN Herken, N Ertaş, Ş İbanogˇlu Journal of Food Engineering 77 (3), 680-686, 2006 | 178 | 2006 |
| Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology MB Uddin, P Ainsworth, Ş İbanoğlu Journal of food engineering 65 (4), 473-477, 2004 | 178 | 2004 |
| The effect of fermentation conditions on the nutrients and acceptability of tarhana S Ibanoglu, P Ainsworth, G Wilson, GD Hayes Food chemistry 53 (2), 143-147, 1995 | 162 | 1995 |
| Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour–yoghurt mixture N Bilgiçli, Ş İbanoğlu Journal of Food Engineering 78 (2), 681-686, 2007 | 145 | 2007 |
| Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies H Uysal, N Bilgiçli, A Elgün, Ş İbanoğlu, EN Herken, MK Demir Journal of Food Engineering 78 (3), 1074-1078, 2007 | 127 | 2007 |
| Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack Ş İbanogˇlu, P Ainsworth, EA Özer, A Plunkett Journal of food engineering 75 (4), 469-472, 2006 | 125 | 2006 |
| Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food EA O˝ zer, EN Herken, S Güzel, P Ainsworth, Ş İbanoğlu International journal of food science & technology 41 (3), 289-293, 2006 | 109 | 2006 |
| Effect of storage on the selected properties of macaroni enriched with wheat germ İ Pınarlı, Ş İbanoğlu, MD Öner Journal of Food Engineering 64 (2), 249-256, 2004 | 109 | 2004 |
| Effects of ozone on functional properties of proteins H Uzun, E Ibanoglu, H Catal, S Ibanoglu Food Chemistry 134 (2), 647-654, 2012 | 95 | 2012 |
| Rheological properties of cooked tarhana, a cereal-based soup Ş İbanoğlu, E İbanoğlu Food Research International 32 (1), 29-33, 1999 | 89 | 1999 |
| Effect of aqueous ozonation on the pasting, flow and gelatinization properties of wheat starch H Çatal, Ş İbanoğlu LWT-Food Science and Technology 59 (1), 577-582, 2014 | 80 | 2014 |
| Expansion characteristics of a nutritious extruded snack food using response surface methodology EA Őzer, Ş İbanoğlu, P Ainsworth, C Yağmur European food research and technology 218, 474-479, 2004 | 79 | 2004 |
| Extrusion of tarhana: effect of operating variables on starch gelatinization S Ibanoglu, P Ainsworth, GD Hayes Food chemistry 57 (4), 541-544, 1996 | 78 | 1996 |
Zeynep Tuğba ÖzaslanGaziantep University, Ph.D