| Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids BN Okumus, Z Tacer-Caba, K Kahraman, D Nilufer-Erdil Food chemistry 240, 550-558, 2018 | 68 | 2018 |
| Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties H Demirkesen-Bicak, Z Tacer-Caba, D Nilufer-Erdil International journal of biological macromolecules 111, 505-513, 2018 | 47 | 2018 |
| Comparison of novel fungal mycelia strains and sustainable growth substrates to produce humidity-resistant biocomposites Z Tacer-Caba, JJ Varis, P Lankinen, KS Mikkonen Materials & Design 192, 108728, 2020 | 34 | 2020 |
| Bioactive healthy components of bulgur Z Tacer Caba, MH Boyacioglu, D Boyacioglu International journal of food sciences and nutrition 63 (2), 250-256, 2012 | 33 | 2012 |
| Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures Z Tacer-Caba, D Nilufer-Erdil, MH Boyacioglu, PKW Ng Food Chemistry 157, 476-484, 2014 | 27 | 2014 |
| Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices T Oksuz, Z Tacer-Caba, D Nilufer-Erdil, D Boyacioglu Journal of food science and technology 56, 4177-4188, 2019 | 23 | 2019 |
| Phenolic contents and antioxidant activities of persimmon and red beet jams produced by sucrose impregnation T Oksuz, E Surek, Z Tacer-Caba, D Nilufer-Erdil Food Science and Technology 3 (1), 1-8, 2015 | 23 | 2015 |
| The concept of superfoods in diet Z Tacer-Caba The Role of Alternative and Innovative Food Ingredients and Products in …, 2019 | 19 | 2019 |
| Chemical composition of cereals and their products Z Tacer-Caba, D Nilufer-Erdil, Y Ai Handbook of food chemistry, 301-329, 2015 | 19 | 2015 |
| Bulgurun fonksiyonel özelliklerinin belirlenmesi Z Tacer İTÜ Fen Bilimleri Enstitüsü, 2008 | 8 | 2008 |
| Resistant starch Z Tacer-Caba, D Nilufer-Erdil Reference Module in Food Science, 2018 | 6 | 2018 |
| Influence of chia seed, buckwheat and chestnut flour addition on the overall quality and shelf life of the gluten-free biscuits G Silav-Tuzlu, Z Tacer-Caba Food Technology and Biotechnology 59 (4), 463-474, 2021 | 4 | 2021 |
| Investigation of Biodegradable Films Produced from Three Different Protein Sources for White Cheese Packaging ZT CABA, GK ÖZKÖK Harran Tarım ve Gıda Bilimleri Dergisi 23 (1), 1-12, 2019 | 4 | 2019 |
| Effect of wheat protein isolate addition on the quality of grape powder added wheat flour extrudates Z Tacer-Caba, D Nilufer-Erdil, MH Boyacioglu, PKW Ng Quality Assurance and Safety of Crops & Foods 8 (2), 215-230, 2016 | 4 | 2016 |
| Bazı Yağlı Meyve ve Tohumlara Uygulanan Kavurma ve Pişirme İşlemlerinin Toplam Fenolik Madde ve Antioksidan Aktiviteye Etkileri. K Tezer, H Menteşe, Z Tacer-Caba, D Nilüfer-Erdil Academic Food Journal/Akademik GIDA 13 (3), 2015 | 4 | 2015 |
| YULAF EKMEĞİ ÜRETİM AŞAMALARININ FENOLİK MADDE İÇERİĞİ VE ANTİOKSİDAN AKTİVİTEYE ETKİSİ B Topçu, ZT Caba, DN Erdil Food and Health 5 (1), 48-63, 2019 | 3 | 2019 |
| Investigation of extended spectrum Β-lactamases (ESBL)-producing Enterobacteriaceae and Cronobacter Spp in infant formulas and cereal-based foods for children P Cava Gümüş, İH Tekiner, B Çakmak, Z Tacer Caba, H Özpınar İstanbul Gelişim Üniversitesi Yayınları/Istanbul Gelisim University Press, 2017 | 3 | 2017 |
| Şarapta Coğrafi İşaretlemeye Temel Oluşturabilecek Otantisite Z Tacer, A Karaali | 3 | 2007 |
| Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis Y Wang, Z Tacer-Caba, M Immonen, M Kemell, JJ Varis, C Jian, ... Food Hydrocolloids 131, 107844, 2022 | 2 | 2022 |
| Date Seed, Oat Bran And Quinoa Flours As Elements Of Overall Muffin Quality O Hamzacebi, Z Tacer-Caba Current Research in Nutrition and Food Science 9 (1), 147, 2021 | 2 | 2021 |
