| The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks) OC Duvarci, G Yazar, JL Kokini Trends in food science & technology 60, 2-11, 2017 | 93 | 2017 |
| LAOS behavior of the two main gluten fractions: Gliadin and glutenin G Yazar, OC Duvarci, S Tavman, JL Kokini Journal of cereal science 77, 201-210, 2017 | 62 | 2017 |
| Effect of mixing on LAOS properties of hard wheat flour dough G Yazar, OC Duvarci, S Tavman, JL Kokini Journal of food engineering 190, 195-204, 2016 | 58 | 2016 |
| Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties G Yazar, O Duvarci, S Tavman, JL Kokini Journal of cereal science 74, 28-36, 2017 | 50 | 2017 |
| The SAOS, MAOS and LAOS behavior of a concentrated suspension of tomato paste and its prediction using the Bird-Carreau (SAOS) and Giesekus models (MAOS-LAOS) OC Duvarci, G Yazar, JL Kokini Journal of food engineering 208, 77-88, 2017 | 40 | 2017 |
| Non-linear rheological properties of soft wheat flour dough at different stages of farinograph mixing G Yazar, O Duvarci, S Tavman, JL Kokini Appl. Rheol 26, 52508, 2016 | 35 | 2016 |
| Preparation and characterization of nanocrystalline titania powders by sonochemical synthesis ÖÇ Duvarci, M Çiftçioğlu Powder technology 228, 231-240, 2012 | 29 | 2012 |
| LAOS (Large Amplitude Oscillatory Shear) Applications for Semisolid Foods G Yazar, OC Duvarci, MY Erturk, JL Kokini Rheology of Semisolid Foods, 97-131, 2019 | 21 | 2019 |
| Linear and Non-Linear Rheological Properties of Foods OC Duvarci, G Yazar, H Dogan, JL Kokini Handbook of Food Engineering, 2018 | 10 | 2018 |
| Preparation and Microstuructural Development of Nanocrystalline Titania and Alumina ÖÇ Duvarci, M Çiftçioğlu, M Güden, G Arıkut Key Engineering Materials 264, 2355-2358, 2004 | 5 | 2004 |
| Rheological behavior of nanocrystalline/submicron ceramic powder dispersions Ö Çağlar Duvarcı Izmir Institute of Technology, 2009 | 3* | 2009 |
| LINEAR AND NON-LINEAR RHEOLOGICAL BEHAVIOR OF MAYONNAISE O Duvarci, G Yazar, JL Kokini The International Symposium on Food Rheology and Texture-OCT 19, 5-9, 2018 | 1* | 2018 |
| The Effect of Fructose on Rheological Behavior of Alumina Dispersions OC Duvarci, M Çiftçioğlu | | |
