| Thermal, textural and cooking properties of spaghetti enriched with resistant starch N Sozer, AC Dalgıç, A Kaya Journal of Food Engineering 81 (2), 476-484, 2007 | 259 | 2007 |
| Microwave drying effects on properties of whey protein isolate edible films S Kaya, A Kaya Journal of Food Engineering 43 (2), 91-96, 2000 | 192 | 2000 |
| Rheology of solid gazıantep pekmez A Kaya, KB Belibaǧlı Journal of Food Engineering 54 (3), 221-226, 2002 | 152 | 2002 |
| Changes in properties of soaking water during production of soy-bulgur M Bayram, A Kaya, MD Öner Journal of Food Engineering 61 (2), 221-230, 2004 | 107 | 2004 |
| Rheological behaviour of sour pomegranate juice concentrates (Punica granatum L.) A Kaya, N Sözer International Journal of Food Science and Technology 40 (2), 223-227, 2005 | 105 | 2005 |
| Oxidative stability of sunflower and olive oils: comparison between a modified active oxygen method and long term storage A Kaya, AR Tekin, MD Öner LWT-Food Science and Technology 26 (5), 464-468, 1993 | 103 | 1993 |
| Effects of fat reduction and curd dipping temperature on viscoelasticity, texture and appearance of Gaziantep cheese T Kahyaoglu, S Kaya, A Kaya Food Science and Technology International 11 (3), 191-198, 2005 | 89 | 2005 |
| Influence of soaking on the dimensions and colour of soybean for bulgur production M Bayram, MD Öner, A Kaya Journal of Food Engineering 61 (3), 331-339, 2004 | 87 | 2004 |
| Storage stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk O Özkanlı, A Kaya Food Chemistry 100 (3), 1026-1031, 2007 | 72 | 2007 |
| Changes in cooking and textural properties of spaghetti cooked with different levels of salt in the cooking water N Sözer, A Kaya Journal of Texture Studies 34 (4), 381-390, 2003 | 60 | 2003 |
| Properties and stability of butter oil obtained from milk and yoghurt A Kaya Food/Nahrung 44 (2), 126-129, 2000 | 52 | 2000 |
| Rheological behavior and time‐dependent characterization of ice cream mix with different salep content S Kuş, A Altan, A Kaya Journal of Texture Studies 36 (3), 273-288, 2005 | 51 | 2005 |
| The effect of cooking water composition on textural and cooking properties of spaghetti N Sozer, A Kaya International Journal of Food Properties 11 (2), 351-362, 2008 | 47 | 2008 |
| The effect of resistant starch addition on viscoelastic properties of cooked spaghetti N Sozer, A Kaya, AC Dalgic Journal of Texture Studies 39 (1), 1-16, 2008 | 46 | 2008 |
| Rheological behaviour and time dependent characterisation of gilaboru juice (Viburnum opulus L.) A Altan, S Kus, A Kaya Food Science and Technology International 11 (2), 129-137, 2005 | 45 | 2005 |
| Sorption isotherms of Turkish delight F GÖGTÜŞ, M MASKAN, A KAYA Journal of Food Processing and Preservation 22 (5), 345-357, 1998 | 40 | 1998 |
| The effect of salt concentration on rancidity in Gaziantep cheese S Kaya, A Kaya, MD Öner Journal of the Science of Food and Agriculture 79 (2), 213-219, 1999 | 35 | 1999 |
| Viscosity and color change during in situ solidification of grape pekmez A Kaya, S Ko, S Gunasekaran Food and Bioprocess Technology 4, 241-246, 2011 | 32 | 2011 |
| Evaluation of sorption properties of Turkish tarhana powder S Ibanoglu, S Kaya, A Kaya Food/Nahrung 43 (2), 122-125, 1999 | 26 | 1999 |
| Water absorption, leaching and color changes during the soaking for production of soy‐bulgur M BAYRAM, A KAYA, MD ÖNER Journal of food process engineering 27 (2), 119-141, 2004 | 19 | 2004 |
