| Effects of temperature, solid content and pH on the stability of black carrot anthocyanins A Kırca, M Özkan, B Cemeroğlu Food chemistry 101 (1), 212-218, 2007 | 489 | 2007 |
| Stability of black carrot anthocyanins in various fruit juices and nectars A Kırca, M Özkan, B Cemeroglu Food Chemistry 97 (4), 598-605, 2006 | 245 | 2006 |
| Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit Ö Turfan, M Türkyılmaz, O Yemiş, M Özkan Food Chemistry 129 (4), 1644-1651, 2011 | 202 | 2011 |
| Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices M Özkan, A Kırca, B Cemeroǧlu Food chemistry 88 (4), 591-597, 2004 | 182 | 2004 |
| Heat inactivation kinetics of apple polyphenoloxidase and activation of its latent form A YEMENICIOĞLU, M ÖZKAN, B CEMEROĞLU Journal of Food Science 62 (3), 508-510, 1997 | 170 | 1997 |
| Degradation of anthocyanins in sour cherry and pomegranate juices by hydrogen peroxide in the presence of added ascorbic acid M Özkan Food Chemistry 78 (4), 499-504, 2002 | 165 | 2002 |
| Meyve ve sebzelerin bileşimi soğukta depolanmaları B Cemeroğlu, A Yemenicioğlu, M Özkan Gıda Teknolojisi Derneği Yayınları 24 (3), 21-25, 2001 | 142 | 2001 |
| Uluslararası politik ekonomi açısından dördüncü sanayi-endüstri devrimi’nin etkileri ve Türkiye M Özkan, A Al, S Yavuz International Journal of Political Science and Urban Studies 6 (2), 2018 | 124 | 2018 |
| Effect of moisture content on CIE color values in dried apricots M Özkan, A Kirca, B Cemeroğlu European Food Research and Technology 216, 217-219, 2003 | 106 | 2003 |
| Meyve ve sebzelerin bileşimi B Cemeroğlu, A Yemenicioğlu, M Özkan Meyve ve sebze işleme teknolojisi 1, 1-188, 2004 | 103 | 2004 |
| Ecological networks as a new approach for nature conservation in Turkey: a case study of Izmir Province Ş Hepcan, ÇC Hepcan, IM Bouwma, RHG Jongman, MB Özkan Landscape and Urban Planning 90 (3-4), 143-154, 2009 | 101 | 2009 |
| Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices M Türkyılmaz, Ş Tağı, U Dereli, M Özkan Food chemistry 138 (2-3), 1810-1818, 2013 | 100 | 2013 |
| Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice M Türkyılmaz, O Yemiş, M Özkan Food chemistry 134 (2), 1052-1058, 2012 | 91 | 2012 |
| Degradation kinetics of anthocyanins from sour cherry, pomegranate, and strawberry juices by hydrogen peroxide M Özkan, A Yemenicioglu, N Asefi, B Cemeroglu Journal of Food Science 67 (2), 525-529, 2002 | 88 | 2002 |
| Storage stability of strawberry jam color enhanced with black carrot juice concentrate A Kirca, M Özkan, B Cemeroğlu Journal of Food Processing and Preservation 31 (5), 531-545, 2007 | 74 | 2007 |
| The effects of atmospheric cold plasma on inactivation of Listeria monocytogenes and Staphylococcus aureus and some quality characteristics of pastırma—A dry-cured beef product V Gök, S Aktop, M Özkan, O Tomar Innovative Food Science & Emerging Technologies 56, 102188, 2019 | 72 | 2019 |
| Kurutma teknolojisi B Cemeroğlu, M Özkan Meyve ve Sebze İşleme Teknolojisi 2, 479-618, 2004 | 70 | 2004 |
| Degradation of various fruit juice anthocyanins by hydrogen peroxide M Özkan, A Yemenicioğlu, B Cemeroğlu Food Research International 38 (8-9), 1015-1021, 2005 | 69 | 2005 |
| Kentsel rekreasyon alan planlaması B Özkan Ege Üniversitesi Ziraat Fakültesi Peyzaj Mimarlığı Bölümü, İzmir, 2001 | 63 | 2001 |
| Some characteristics of polyphenol oxidase and peroxidase from taro (Colocasia antiquorum) A YEMENİCİOĞLU, M ÖZKAN, B CEMEROĞLU Turkish Journal of Agriculture and Forestry 23 (4), 425-430, 1999 | 60 | 1999 |
