| Consumer knowledge, attitudes, and judgments about food safety: A consumer analysis S Bolek Trends in Food Science & Technology 102, 242-248, 2020 | 72 | 2020 |
| Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods S BÖLEK, E Obuz Turkish Journal of Agriculture and Forestry 38 (2), 242-249, 2014 | 45 | 2014 |
| Olive stone powder: A potential source offiber and antioxidant and its effecton the rheological characteristics of biscuit dough and quality S Bolek Innovative Food Science and Emerging Technologies, 102423, 2020 | 44 | 2020 |
| Food purchasing, preservation, and eating behavior during COVID-19 pandemic: A consumer analysis S Bolek Italian Journal of Food Science 33 (3), 14-24, 2021 | 37 | 2021 |
| Optimization of roasting conditions of Pistacia terebinthus in a fluidized bed roaster S Bolek, M Ozdemir LWT 80, 67-75, 2017 | 28 | 2017 |
| Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans S Bolek, M Ozdemir LWT 86, 327-336, 2017 | 27 | 2017 |
| Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation S Bölek Journal of Food Science 86 (1), 55-60, 2021 | 25 | 2021 |
| Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate S Bölek, F Tosya, S Akçura International Journal of Gastronomy and Food Science 27, 100481, 2022 | 9 | 2022 |
| Effects of roasting on bioavailability and bioactivities of Vigna angularis and potential of coffee‐like beverage S Bolek Journal of Food Science 87 (3), 911-918, 2022 | 5 | 2022 |
| Potential of energy saving by microwave drying for waste Cucumis metuliferus seeds as alternative to freeze drying. S Bolek Environmental Engineering & Management Journal (EEMJ) 20 (9), 2021 | 5 | 2021 |
| Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread S Bölek, F Tosya, Ö Dinç Food Science and Technology International, 10820132231170288, 2023 | 4 | 2023 |
| Vakum kurutucu ve Akışkan Yatak Kurutucu Kullanılarak Kurutulmuş Avokadoların Kalite Karakteristiklerinin Kıyaslanması S BÖLEK Türk Tarım ve Doğa Bilimleri Dergisi 7 (4), 814-822, 2020 | 4 | 2020 |
| Optimization of microwave roasting of Vigna radiata as an innovative caffeine-free and gluten-free coffee substitute. E Alptekin, S Bölek Journal of Food & Nutrition Research 60 (4), 2021 | 3 | 2021 |
| Valorization of roasted longan stone in production of functional biscuits with high antioxidant activity and dietary fiber S Bölek Food Science and Technology 42, e69820, 2021 | 3 | 2021 |
| Effects of different drying methods on the chemical properties and antioxidant activity of edible algae Cystoseira barbata S BÖLEK Türk Tarım ve Doğa Bilimleri Dergisi 7 (4), 848-854, 2020 | 3 | 2020 |
| Determination of in Vitro Antioxidant Activity and Bioactive Compounds of Kiwano Seeds S Bölek Proceedings of the International Conference on Research in Health Sciences …, 2020 | 3 | 2020 |
| KURUTULMUŞ NAR (PUNICA GRANATUM) KABUĞU TOZUNUN GLÜTENSİZ BİSKÜVİLERİN TEKSTÜREL, DUYUSAL VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ S BÖLEK Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 23 (4 …, 2020 | 2 | 2020 |
| KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna radiata) KULLANIMI. E Alptekin, S Bölek GIDA/The Journal of FOOD 45 (6), 2020 | 2 | 2020 |
| Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying S Bölek, MA Göktaş, F Tosya, F Göksu, Ö Dinç Food Science and Technology International, 10820132231186168, 2023 | 1 | 2023 |
| Consumer Attitudes Toward Natural Food Additives S Bolek Natural Additives in Foods, 325-341, 2022 | 1 | 2022 |
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