| Optimization of phycocyanin extraction from Spirulina platensis using different techniques I İlter, S Akyıl, Z Demirel, M Koç, M Conk-Dalay, F Kaymak-Ertekin Journal of Food Composition and Analysis 70, 78-88, 2018 | 165 | 2018 |
| Microwave and hot air drying of garlic puree: drying kinetics and quality characteristics I İlter, S Akyıl, E Devseren, D Okut, M Koç, F Kaymak Ertekin Heat and Mass Transfer 54, 2101-2112, 2018 | 79 | 2018 |
| Spray drying encapsulation of essential oils; process efficiency, formulation strategies, and applications Ö Altay, Ö Köprüalan, I İlter, M Koç, FK Ertekin, SM Jafari Critical Reviews in Food Science and Nutrition 64 (4), 1139-1157, 2024 | 53 | 2024 |
| Alglerden elde edilen yüksek değerlikli bileşiklerin biyoaktif/biyolojik uygulama alanları S Akyıl, I İlter, M Koç, F Kaymak-Ertekin Akademik Gıda 14 (4), 418-423, 2016 | 22 | 2016 |
| Improving the stability of phycocyanin by spray dried microencapsulation I İlter, M Koç, Z Demirel, M Conk Dalay, F Kaymak Ertekin Journal of Food Processing and Preservation 45 (7), e15646, 2021 | 17 | 2021 |
| Alglerden elde edilen stabilize edici maddeler I İlter, S Akyıl, M Koç, F Kaymak-Ertekin Akademik Gıda 14 (3), 315-321, 2016 | 10 | 2016 |
| Improving the stability of oily turmeric extract by microencapsulation using spray drying technique Ö Köprüalan, I İlter, S Akyıl, M Koç, F Kaymak Ertekin Journal of Dispersion Science and Technology 43 (14), 2240-2249, 2022 | 8 | 2022 |
| Microencapsulation of phycocyanin by spray‐drying method: Effect of process parameters and wall materials I İlter, M Koç, Z Demirel, M Conk Dalay, F Kaymak Ertekin Journal of Food Processing and Preservation 46 (4), e16434, 2022 | 8 | 2022 |
| Effects of extraction methods and conditions on bioactive compounds extracted from Phaeodactylum tricornutum S Akyıl, I İlter, M Koç, Z Demirel, A Erdoğan, MC Dalay, FK Ertekin Acta Chim. Slov 67, 1250-1261, 2020 | 8 | 2020 |
| An overview of high-temperature food processes I İlter, Ö Altay, Ö Köprüalan, FK Ertekin, SM Jafari High-Temperature Processing of Food Products, 1-43, 2023 | 7 | 2023 |
| Alglerden elde edilen ve gıdalarda doğal renklendirici olarak kullanılan pigmentler ve fonksiyonel özellikleri I Ilter, S Akyıl, M Koç, F Kaymak-Ertekin Turkish Journal of Agriculture-Food Science and Technology 5 (12), 1508-1515, 2017 | 7 | 2017 |
| Biyokütle için mikroalg ve siyanobakteri’nin büyük ölçekli üretimi Z Demirel, R Tok, I İlter, S Akyıl, A Erdoğan, M Koç, FK Ertekin, MC Dalay Aquatic Research 1 (2), 64-76, 2018 | 6 | 2018 |
| Recent Trends in Extraction Techniques for High Value Compounds from Algae as Food Additives S Akyil, I İlter, M Koç, F Ertekin Turkish Journal of Agriculture-Food Science and Technology 6 (8), 1008-1014, 2018 | 4 | 2018 |
| Siyanobakterilerden Doğal Renk maddesi Fikosiyaninin Farklı yöntemlerle Ekstrakte edilmesi, Enkapsülasyonu, Model Gıda sistemleri için kullanımı ve stabilitesinin belirlenmesi … I İlter, F Ertekin Sc. Thesis. Food Eng. Dept. Ege University, Izmir-TURKEY, 2017 | 2 | 2017 |
| Natural Food Colorants Obtained from Algae and Their Functional Properties I İlter, S Akyıl, M Koç, F Kaymak-Ertekin Turkish Journal of Agriculture-Food Science and Technology 5 (12), 1508-1515, 2017 | 2 | 2017 |
| Rheological and sensorial properties of sesame paste blends prepared with different sugar sources. D Tomruk, E Devseren, I İlter, S Akyıl, M Koç, FK Ertekin | 1 | 2018 |
| Extraction and encapsulation of natural colorant phycocyanin obtained from cyanobacteria with different methods and its storage stability and use in model foods I İlter | 1 | 2017 |
| Alglerden Elde Edilen ve Gıdalarda Doğal Renklendirici Olarak Kullanılan Pigmentler ve Fonksiyonel Özellikleri I İlter, S Akyıl, M Koç, F Kaymak-Ertekin Turkish Journal of Agriculture-Food Science and Technology 9 (6), 1193-1194, 2021 | | 2021 |
| Fonksiyonel Özellik Sağlayan Doğal Bileşenlerin Et Ürünlerinde Kullanımı I İlter, F Ertekin Turkish Journal of Agriculture-Food Science and Technology 8 (6), 1297-1307, 2020 | | 2020 |
| FARKLI ŞEKER KAYNAKLARI İLE HAZIRLANAN TAHİN KARIŞIMLARININ REOLOJİK VE DUYUSAL ÖZELLIKLERİ M Koç, D Okut, E Devseren, I İlter, S Akyıl, F Ertekin Gıda 43 (1), 43-52, 2018 | | 2018 |
