| A review of thin layer drying of foods: theory, modeling, and experimental results Z Erbay, F Icier Critical reviews in food science and nutrition 50 (5), 441-464, 2010 | 705 | 2010 |
| Optimization of hot air drying of olive leaves using response surface methodology Z Erbay, F Icier Journal of food engineering 91 (4), 533-541, 2009 | 300 | 2009 |
| Temperature dependent electrical conductivities of fruit purees during ohmic heating F Icier, C Ilicali Food research international 38 (10), 1135-1142, 2005 | 253 | 2005 |
| Effects of microwave and infrared drying on the quality of carrot and garlic T Baysal, F Icier, S Ersus, H Yıldız European Food Research and Technology 218, 68-73, 2003 | 240 | 2003 |
| Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice F İçi, H Yildiz, T Baysal Journal of food engineering 85 (3), 410-417, 2008 | 190 | 2008 |
| Peroxidase inactivation and colour changes during ohmic blanching of pea puree F Icier, H Yildiz, T Baysal Journal of Food Engineering 74 (3), 424-429, 2006 | 184 | 2006 |
| The effects of concentration on electrical conductivity of orange juice concentrates during ohmic heating F Icier, C Ilicali European Food Research and Technology 220, 406-414, 2005 | 154 | 2005 |
| The importance and potential uses of olive leaves Z Erbay, F Icier Food reviews international 26 (4), 319-334, 2010 | 138 | 2010 |
| A review of gas engine driven heat pumps (GEHPs) for residential and industrial applications A Hepbasli, Z Erbay, F Icier, N Colak, E Hancioglu Renewable and Sustainable Energy Reviews 13 (1), 85-99, 2009 | 134 | 2009 |
| Optimization of drying of olive leaves in a pilot-scale heat pump dryer Z Erbay, F Icier Drying Technology 27 (3), 416-427, 2009 | 130 | 2009 |
| Ohmic heating in food processing HS Ramaswamy, M Marcotte, S Sastry, K Abdelrahim CRC press, 2014 | 121 | 2014 |
| Electrical conductivity of apple and sourcherry juice concentrates during ohmic heating F Icier, C ILICALI Journal of food process engineering 27 (3), 159-180, 2004 | 118 | 2004 |
| Ohmic and conventional heating of pomegranate juice: effects on rheology, color, and total phenolics H Yildiz, H Bozkurt, F Icier Food Science and Technology International 15 (5), 503-512, 2009 | 112 | 2009 |
| Effect of ohmic treatment on quality characteristic of meat: A review G Yildiz-Turp, IY Sengun, P Kendirci, F Icier Meat science 93 (3), 441-448, 2013 | 110 | 2013 |
| THIN‐LAYER DRYING BEHAVIORS OF OLIVE LEAVES (OLEA EUROPAEA L.) Z Erbay, F Icier Journal of food process engineering 33 (2), 287-308, 2010 | 108 | 2010 |
| Effects of ohmic thawing on histological and textural properties of beef cuts F Icier, GT Izzetoglu, H Bozkurt, A Ober Journal of Food Engineering 99 (3), 360-365, 2010 | 107 | 2010 |
| The use of tylose as a food analog in ohmic heating studies F Icier, C Ilicali Journal of Food Engineering 69 (1), 67-77, 2005 | 102 | 2005 |
| Dielectrical properties of food materials—1: Factors affecting and industrial uses F Içier, T Baysal Critical reviews in food science and nutrition 44 (6), 465-471, 2004 | 102 | 2004 |
| Ohmic cooking of ground beef: Effects on quality H Bozkurt, F Icier Journal of food engineering 96 (4), 481-490, 2010 | 101 | 2010 |
| A comparative study on exergetic performance assessment for drying of broccoli florets in three different drying systems F Icier, N Colak, Z Erbay, EH Kuzgunkaya, A Hepbasli Drying Technology 28 (2), 193-204, 2010 | 94 | 2010 |
