| Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread Ü Gülcan, CC Uslu, C Mutlu, S Arslan-Tontul, M Erbaş Food Chemistry 332, 127434, 2020 | 30 | 2020 |
| Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.) C Mutlu, S Arslan‐Tontul, C Candal, O Kilic, M Erbas Journal of food science 83 (1), 53-59, 2018 | 28 | 2018 |
| The influence of cooking methods and some marinades on polycyclic aromatic hydrocarbon formation in beef meat ÖK Büyükkurt, EA Dinçer, İB Çam, C Candal, M Erbaş Polycyclic Aromatic Compounds, 2017 | 23 | 2017 |
| Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia S Arslan-Tontul, C Candal Uslu, C Mutlu, M Erbaş Journal of Food Science and Technology, 1-8, 2021 | 18 | 2021 |
| Bazi tahil benzeri ürünlerin glutensiz kek üretiminde kullanimi C Mutlu, SA Tontul, C Candal, M Erbaş Gıda 44 (5), 770-780, 2019 | 16 | 2019 |
| Investigation of the usability of retrograded flour in meatball production as a structure enhancer EA Dinçer, ÖK Büyükkurt, C Candal, BF Bilgiç, M Erbaş Korean journal for food science of animal resources 38 (1), 78, 2018 | 15 | 2018 |
| Microbiological and chemical properties of wet tarhana produced by different dairy products S Arslan-Tontul, C Mutlu, C Candal, M Erbaş Journal of food science and technology 55, 4770-4781, 2018 | 12 | 2018 |
| Gidalarin nem sorpsiyon izotermlerinin belirlenmesi ve eşitliklerinin çözümü M Erbaş, C Candal, Ö Kılıç, C Mutlu Gıda 41 (3), 171-178, 2016 | 9 | 2016 |
| The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production C Candal, M Erbas Journal of food science and technology 56, 4110-4120, 2019 | 8 | 2019 |
| Sorption isotherms of coffee in different stages for producing Turkish coffee C Mutlu, C Candal‐Uslu, Ö Kılıç‐Büyükkurt, M Erbaş Journal of food processing and preservation 44 (5), e14440, 2020 | 7 | 2020 |
| Farkli oranlarda peynir alti suyu kullaniminin beyaz ve tam buğday unlarindan üretilen ekmeklerin bazi özellikleri üzerine etkisi Z Cansız, C Candal, C Mutlu, SA Tontul, R Ercan, M Erbaş Gıda 45 (1), 125-138, 2019 | 7 | 2019 |
| Effects of processing on the chemical composition of rice S Arslan, M Erbaş, C Candal, C Mutlu Quality assurance and safety of crops & foods 8 (4), 597-608, 2016 | 6 | 2016 |
| Modulating of food glycemic response by lactic acid bacteria C Mutlu, C Candal-Uslu, H Özhanlı, S Arslan-Tontul, M Erbas Food Bioscience 47, 101685, 2022 | 5 | 2022 |
| ENZİME DİRENÇLİ NİŞASTA ÜRETİM YÖNTEMLERİ VE GIDA ENDÜSTRİSİNDE KULLANIM AMAÇLARI C Candal, Ö Kılıç, M Erbaş GIDA/The Journal of FOOD 41 (6), 2016 | 5 | 2016 |
| A new gluten‐free product: Brown rice bulgur, and its physical and chemical properties C Candal‐Uslu, C Mutlu, A Koç, DG Bilgin, M Erbaş Journal of Food Processing and Preservation 45 (3), e15205, 2021 | 4 | 2021 |
| Determination and solution of moisture sorption isotherms of foods. M Erbaș, C Candal, Ö Kılıç, C Mutlu | 4 | 2016 |
| Unun enzime dirençli nişasta içeriğinin zenginleştirilmesi ve bu unun bir diyet lif kaynağı olarak bisküvi üretiminde kullanım imkanlarının araştırılması C Candal Akdeniz Üniversitesi, 2016 | 4 | 2016 |
| FARKLI ORANLARDA PEYNİR ALTI SUYU KULLANIMININ BEYAZ VE TAM BUĞDAY UNLARINDAN ÜRETİLEN EKMEKLERİN BAZI ÖZELLİKLERİ ÜZERİNE ETKİSİ. Z Cansız, CC Uslu, C Mutlu, SA Tontul, R Ercan, M Erbaş GIDA/The Journal of FOOD 45 (1), 2020 | 1 | 2020 |
| The stages of candied chestnut production and the influence of the sorbitol used on their properties C Candal, C Mutlu, SA Tontul, M Erbas Quality assurance and safety of crops & foods 10 (4), 351-360, 2018 | 1 | 2018 |
| Investigation of different methods for production of vitamin C from 2-keto-L-gulonic acid molecule. C Mutlu, CC Uslu, M Erbaş | | 2023 |
