| Progress in natural emulsifiers for utilization in food emulsions B Ozturk, DJ McClements Current Opinion in Food Science 7, 1-6, 2016 | 431 | 2016 |
| 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 | 324 | 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 | 316 | 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 | 262 | 2014 |
| Nanoemulsions for food fortification with lipophilic vitamins: Production challenges, stability, and bioavailability B Öztürk European Journal of Lipid Science and Technology 119 (7), 1500539, 2017 | 115 | 2017 |
| Cloning, expression and characterization of endo‐β‐1,4‐mannanase from Aspergillus fumigatus in Aspergillus sojae and Pichia pastoris G Duruksu, B Ozturk, P Biely, U Bakir, ZB Ogel Biotechnology progress 25 (1), 271-276, 2009 | 58 | 2009 |
| Optimal conditions for enhanced β-mannanase production by recombinant Aspergillus sojae B Ozturk, D Cekmecelioglu, ZB Ogel Journal of Molecular Catalysis B: Enzymatic 64 (3-4), 135-139, 2010 | 51 | 2010 |
| Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications DJ McClements, B Öztürk Foods 10 (2), 365, 2021 | 41 | 2021 |
| Change of enzyme activity and quality during the processing of Turkish green tea B Ozturk, F Seyhan, IS Ozdemir, B Karadeniz, B Bahar, E Ertas, S Ilgaz LWT-Food Science and Technology 65, 318-324, 2016 | 41 | 2016 |
| Utilization of nanotechnology to improve the application and bioavailability of phytochemicals derived from waste streams DJ McClements, B Öztürk Journal of Agricultural and Food Chemistry 70 (23), 6884-6900, 2021 | 34 | 2021 |
| Antibody affinity maturation in vitro using unconjugated peptide antigen H Iwai, B Öztürk, M Ihara, H Ueda Protein Engineering, Design & Selection 23 (4), 185-193, 2010 | 19 | 2010 |
| An ontology based semantic representation for Turkish Cuisine ÖÖ Ergün, B Öztürk 2018 26th Signal Processing and Communications Applications Conference (SIU …, 2018 | 4 | 2018 |
| Optimization of mannanase production from recombinant Aspergillus sojae and analysis of galactomannan hydrolysis B Öztürk Middle East Technical University, 2008 | 4 | 2008 |
| Production of additive free hazelnut beverage T Öztürk, B Öztürk, F Seyhan, M Borcakli US Patent App. 16/087,151, 2019 | 2 | 2019 |
| UTILIZATION OF FLAVOR NETWORK ANALYSIS FOR A NEW RECIPE IN MARMARA REGION B Ozturk, B Zeyrekçe Gıda 44 (3), 396-408, 2019 | 2 | 2019 |
| Creating controlled vocabularies for smart search at WUR JL Top, B Öztürk, JJ Hoekstra, RJ Vlek Wageningen Food & Biobased Research, 2023 | 1 | 2023 |
| PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF FRESH ORANGE JUICE FORTIFIED WITH REISHI (Ganoderma lucidum) EXTRACT G Kuşçu, B Öztürk GIDA/The Journal of FOOD 45 (1), 2020 | 1 | 2020 |
| Production of industrial enzymes for feed industry MS Sogut, NC Ozturk, HU Ozturk, O Pinar, FM Ipek, E Cayir, A Gokce, ... New Biotechnology, S108, 2012 | 1 | 2012 |
| I-KNOW-FOO: Interlinking and Creating Knowledge Graphs for Near-Zero CO2 Emission Diets and Sustainable FOOd Production G Simsek-Senel, H Rijgersberg, B Öztürk, J Weits, A Fensel International Symposium on AI, Data and Digitalization, 106-119, 2023 | | 2023 |
| Food waste data collection, harmonization, and valorization X Guo, B Öztürk SmartAgriHubs Final Event, 2022 | | 2022 |
