| Selected properties of pH‐sensitive, biodegradable chitosan–poly (vinyl alcohol) hydrogel T Wang, M Turhan, S Gunasekaran Polymer International 53 (7), 911-918, 2004 | 559 | 2004 |
| Application of Peleg model to study water absorption in chickpea during soaking M Turhan, S Sayar, S Gunasekaran journal of food engineering 53 (2), 153-159, 2002 | 401 | 2002 |
| Air-drying behavior of Dwarf Cavendish and Gros Michel banana slices D Demirel, M Turhan Journal of food engineering 59 (1), 1-11, 2003 | 250 | 2003 |
| Analysis of chickpea soaking by simultaneous water transfer and water–starch reaction S Sayar, M Turhan, S Gunasekaran Journal of food Engineering 50 (2), 91-98, 2001 | 142 | 2001 |
| Modeling of salt diffusion in white cheese during long‐term brining M Turhan, G KALETUNÇ Journal of Food Science 57 (5), 1082-1085, 1992 | 113 | 1992 |
| Drying kinetics of red pepper M Turhan, KN Turhan, F Sahbaz Journal of food processing and preservation 21 (3), 209-223, 1997 | 87 | 1997 |
| Kinetics of in situ and in vitro gelatinization of hard and soft wheat starches during cooking in water M Turhan, S Gunasekaran Journal of Food Engineering 52 (1), 1-7, 2002 | 75 | 2002 |
| Comparison of covered and uncovered Schreiber test for cheese meltability evaluation A Altan, M Turhan, S Gunasekaran Journal of Dairy Science 88 (3), 857-861, 2005 | 54 | 2005 |
| A potential method for determining in situ gelatinization temperature of starch using initial water transfer rate in whole cereals S Sağol, M Turhan, S Sayar Journal of food engineering 76 (3), 427-432, 2006 | 30 | 2006 |
| Correlation between water activity and moisture content of Turkish flower and pine honeys S Serin, KN Turhan, M Turhan Food Science and Technology 38, 238-243, 2018 | 28 | 2018 |
| The effects of protein‐rich fraction and defatting on pasting behavior of chickpea starch S Sayar, H Koksel, M Turhan Starch‐Stärke 57 (12), 599-604, 2005 | 28 | 2005 |
| Application of unreacted-core model to in situ gelatinization of chickpea starch S Sayar, M Turhan, H Köksel Journal of Food Engineering 60 (4), 349-356, 2003 | 23 | 2003 |
| Error associated with assuming a finite regular geometry as an infinite one for modeling of transient heat and mass transfer processes M Turhan, F Erdoğdu Journal of Food Engineering 59 (2-3), 291-296, 2003 | 23 | 2003 |
| Modelling of salt transfer in white cheese during short initial brining. M Turhan | 21 | 1996 |
| Gluten contamination in manufactured gluten-free foods in Turkey G Atasoy, O Kurt Gokhisar, M Turhan Food Additives & Contaminants: Part A 37 (3), 363-373, 2020 | 18 | 2020 |
| SOLID LOSS DURING WATER ABSORPTION OF CHICKPEA (CICER ARIETINUM L.) S Sayar, M Turhan, H KÖKSEL Journal of Food Process Engineering 34 (4), 1172-1186, 2011 | 17 | 2011 |
| Abrupt changes in the rates of processes occurring during hydrothermal treatment of whole starchy foods around the gelatinization temperature––a review of the literature M Turhan, S Sağol Journal of Food Engineering 62 (4), 365-371, 2004 | 17 | 2004 |
| Analysis of moisture transfer in white cheese during brining. M Turhan, SG Sundaram Gunasekaran | 17 | 1999 |
| EFFECT OF OVEN TEMPERATURE VARIATIONS UP (ON TITE DIRVING, BEHAVIOUR,() F TETTN PISCUITS MAR TURAN, MAA Öza Acta Alimentaria 20 (3-4), 197-203, 1991 | 17 | 1991 |
| Analysis of dimensional ratios of regular geometries for infinite geometry assumptions in conduction heat transfer problems F Erdoğdu, M Turhan Journal of food engineering 77 (4), 818-824, 2006 | 14 | 2006 |
