| Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic B Ozturk, S Argin, M Ozilgen, DJ McClements Food Chemistry 188, 256-263, 2015 | 360 | 2015 |
| Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility B Ozturk, S Argin, M Ozilgen, DJ McClements Food chemistry 187, 499-506, 2015 | 340 | 2015 |
| Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin B Ozturk, S Argin, M Ozilgen, DJ McClements Journal of Food Engineering 142, 57-63, 2014 | 282 | 2014 |
| Survival kinetics of lactic acid starter cultures during and after freeze drying TF Bozoǧlu, M Özilgen, U Bakir Enzyme and microbial technology 9 (9), 531-537, 1987 | 181 | 1987 |
| Kinetic model of lipid oxidation in foods S Özilgen, M Özilgen Journal of Food Science 55 (2), 498-498, 1990 | 146 | 1990 |
| Thermodynamic assessment of algal biodiesel utilization E Sorguven, M Özilgen Renewable Energy 35 (9), 1956-1966, 2010 | 112 | 2010 |
| Energy and exergy utilization, and carbon dioxide emission in vegetable oil production M Özilgen, E Sorgüven Energy 36 (10), 5954-5967, 2011 | 111 | 2011 |
| Energy utilization and carbon dioxide emission in the fresh, paste, whole-peeled, diced, and juiced tomato production processes A Karakaya, M Özilgen Energy 36 (8), 5101-5110, 2011 | 111 | 2011 |
| Energy utilization, carbon dioxide emission, and exergy loss in flavored yogurt production process E Sorgüven, M Özilgen Energy 40 (1), 214-225, 2012 | 99 | 2012 |
| Astrocyte - neuron lactate shuttle may boost more ATP supply to the neuron under hypoxic conditions - in silico study supported by in vitro expression data S Genc, IA Kurnaz, M Ozilgen BMC systems biology 5, 1-13, 2011 | 96 | 2011 |
| The reaction engineering approach to modelling drying of thin layer of pulped Kiwifruit flesh under conditions of small Biot numbers XD Chen, W Pirini, M Ozilgen Chemical Engineering and Processing: Process Intensification 40 (4), 311-320, 2001 | 95 | 2001 |
| Biothermodynamics: Principles and applications M Ozilgen, ES Oner CRC Press, 2016 | 79 | 2016 |
| Mathematical analysis of freeze concentration of apple juice L Bayindirli, M Özilgen, S Ungan Journal of Food Engineering 19 (1), 95-107, 1993 | 72 | 1993 |
| Assessment of energy and exergy efficiencies and renewability of black tea, instant tea and ice tea production and waste valorization processes E Pelvan, M Özilgen Sustainable Production and Consumption 12, 59-77, 2017 | 70 | 2017 |
| A review on grain and nut deterioration and design of the dryers for safe storage with special reference to Turkish hazelnuts M Özilgen, M Özdemir Critical reviews in food science and nutrition 41 (2), 95-132, 2001 | 65 | 2001 |
| Model for transient moisture profiles of a drying apple slab using the data obtained with magnetic resonance imaging MJ McCarthy, E Perez, M Özilgen Biotechnology Progress 7 (6), 540-543, 1991 | 62 | 1991 |
| Food process modeling and control : chemical engineering applications M Özilgen Gordon and Breach Science Publishers, 1998 | 60* | 1998 |
| Assessment of the energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany B Degerli, S Nazir, E Sorgüven, B Hitzmann, M Özilgen Energy 93, 421-434, 2015 | 52 | 2015 |
| Comparison of the quality of hazelnuts unshelled with different sizing and cracking systems M Özdemir, M Özilgen Journal of agricultural engineering research 67 (3), 219-227, 1997 | 51 | 1997 |
| Mathematical modeling of transient heat and mass transport in a baking biscuit M ÖZILGEN, JR Heil Journal of food processing and preservation 18 (2), 133-148, 1994 | 51 | 1994 |
Esra SorguvenUniversity of SussexGeverifieerd e-mailadres voor sussex.ac.uk