| Development of vegan kefir fortified with Spirulina platensis DS Atik, B Gürbüz, E Bölük, İ Palabıyık Food Bioscience 42, 101050, 2021 | 60 | 2021 |
| Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate DS Atik, E Bölük, OS Toker, I Palabiyik, N Konar LWT 129, 109548, 2020 | 35 | 2020 |
| Delivery of phenolics and caffeic acid phenethyl ester by propolis resin: Chewing gum system E Bölük, DS Atik, S Kolaylı, AŞ Demirci, I Palabiyik Food Bioscience 41, 101090, 2021 | 12 | 2021 |
| Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution E Altinok, S Kurultay, E Boluk, DS Atik, B Kopuk, R Gunes, I Palabiyik, ... International Journal of Food Science & Technology 57 (6), 3634-3642, 2022 | 11 | 2022 |
| Particle morphology and antimicrobial properties of electrosprayed propolis DS Atik, E Bölük, F Bildik, F Altay, E Torlak, AA Kaplan, B Kopuk, ... Food Packaging and Shelf Life 33, 100881, 2022 | 9 | 2022 |
| Evaluating bioactivity and bioaccessibility properties of the propolis extract prepared with l-lactic acid: An alternative solvent to ethanol for propolis extraction AT Atayoglu, DS Atik, E Bölük, B Gürbüz, FD Ceylan, E Çapanoğlu, ... Food Bioscience 53, 102756, 2023 | 6 | 2023 |
| Optimization of temperature for effective cleaning with a novel cleaning rig: Influence of soil and surface types I Palabiyik, DS Atik, GT Sivri, S Uzun, LN Kahyaoglu, Y Koc, E Celebi, ... Food and Bioproducts Processing 136, 36-46, 2022 | 5 | 2022 |
| Development of vegan kefir fortified with Spirulina platensis. Food Biosci. 2021; 42: 101050 DS Atik, B Gürbüz, E Bölük, İ Palabıyık | 5 | 2021 |
| Modification of chia (Salvia hispanica L.) seed mucilage (a heteropolysaccharide) by atmospheric pressure cold plasma jet treatment S Mutlu, I Palabiyik, B Kopuk, R Gunes, E Boluk, U Bagcı, D Özmen, ... Food Bioscience 56, 103178, 2023 | 4 | 2023 |
| Şekerli ve şekersiz propolisli sakız üretim optimizasyonu E Bölük Namık Kemal Üniversitesi, 2019 | 2 | 2019 |
| Effect of different roasting conditions on the physicochemical properties, acrylamide concentration, and mineral bioaccessibility of nuts H Apaydın, M Demirci, E Bölük, B Kopuk, I Palabiyik Food Bioscience 58, 103646, 2024 | 1 | 2024 |
| Determination and numerical modeling of sugar release from model food gels SP Göztok, I Palabiyik, E Bölük, R Gunes, OS Toker, N Konar Journal of Food Engineering 338, 111262, 2023 | 1 | 2023 |
| The effect of lactic acid based propolis addition on the shelf life of fresh strawberry juice MG Albaş, B Gürbüz, E Boluk, D Sözeri Atik, M Velioğlu, İ Palabıyık Journal Of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi, 2022 | 1 | 2022 |
| Laktik Asit Bazlı Propolis İlavesinin Taze Çilek Suyunun Raf Ömrüne Etkisi MG Albaş, B Gürbüz, E Bölük, DS Atik, M Velioglu, İ Palabıyık Tekirdağ Ziraat Fakültesi Dergisi 19 (4), 788-797, 2022 | 1 | 2022 |
| Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling M Alaçam, M Çinsar, R Gunes, E Bölük, DS Atik, I Palabiyik Food Chemistry 442, 138486, 2024 | | 2024 |
| Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation E Bölük, E Akdeniz, R Gunes, I Palabiyik, N Konar, OS Toker Journal of Food Science, 2024 | | 2024 |
| A fresh outlook T Budde, L Sharma, İ Palabıyık, E Bölük Innovations in Pharmaceutical Technology, 2019 | | 2019 |
| Propolis Included Chewing Gum and Investigation of Its Antibacterial Activity against Streptococcus mutans İ Palabıyık, DS Atık, E Boluk, S Kolaylı Journal of Apitherapy and Nature 1 (3), 37-37, 2018 | | 2018 |
| Food Bioscience AT Atayoglu, DS Atik, E Bölük, B Gürbüz, FD Ceylan, E Çapanoglu, ... | | |