| 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 |
| 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 |
| Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean D Güzel, S Sayar Journal of food science and technology 49, 89-95, 2012 | 134 | 2012 |
| First-derivative spectrophotometric determination of ponceau 4R, sunset yellow and tartrazine in confectionery products S Sayar, Y Özdemir Food Chemistry 61 (3), 367-372, 1998 | 84 | 1998 |
| In vitro bile acid binding of flours from oat lines varying in percentage and molecular weight distribution of β-glucan S Sayar, JL Jannink, PJ White Journal of agricultural and food chemistry 53 (22), 8797-8803, 2005 | 72 | 2005 |
| In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components SÇ Karataş, D Günay, S Sayar Food chemistry 230, 182-188, 2017 | 65 | 2017 |
| Digestion residues of typical and high-β-glucan oat flours provide substrates for in vitro fermentation S Sayar, JL Jannink, PJ White Journal of agricultural and food chemistry 55 (13), 5306-5311, 2007 | 57 | 2007 |
| In vitro bile acid binding activity within flour fractions from oat lines with typical and high β-glucan amounts S Sayar, JL Jannink, PJ White Journal of agricultural and food chemistry 54 (14), 5142-5148, 2006 | 53 | 2006 |
| The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product S Serin, S Sayar Food Science and Technology 37, 25-32, 2016 | 49 | 2016 |
| Digestion profiles and some physicochemical properties of native and modified borlotti bean, chickpea and white kidney bean starches D Güzel, S Sayar Food research international 43 (8), 2132-2137, 2010 | 39 | 2010 |
| 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 |
| Oat starch: physicochemical properties and function. S Sayar, PJ White | 28 | 2011 |
| 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 |
| 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 |
| Potential of date seeds as a functional food components G Gökşen, Ö Durkan, S Sayar, Hİ Ekiz Journal of Food Measurement and Characterization 12, 1904-1909, 2018 | 13 | 2018 |
| Textural and Bile Acid‐Binding Properties of Muffins Impacted by Oat β‐Glucan with Different Molecular Weights S Sayar, JL Jannink, PJ White Cereal chemistry 88 (6), 564-569, 2011 | 13 | 2011 |
| Determination of Ponceau 4R and tartrazine in various food samples by derivative spectrophotometric methods S Sayar, Y ÖZDEMİR Turkish Journal of Chemistry 21 (3), 182-187, 1997 | 13 | 1997 |
| Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties S Sayar, F Erdoğdu, G Eydemir, E Nayman Quality assurance and safety of crops & foods 8 (4), 609-616, 2016 | 10 | 2016 |
| Oat β-glucan: structure, properties and health claims S Sayar, PJ White, DM Peterson, P Lehtinen, A Kaukovirta-Norja Oats: Chemistry and technology, 121-152, 1986 | 10 | 1986 |
