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Mahmut Kılıçlı

Observed names: KILIÇLI, Mahmut, Kılıçlı, Mahmut, Mahmut KILIÇLI, Mahmut Kilicli, Mahmut Kiliçli
ORCID: 0000-0002-6885-0277
Observed ORCID: 0000-0002-6885-0277
OpenAlex ID: A5013857494
Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties
2020 · Yaşar Durmaz, Mahmut Kilicli, et al. · Algal Research · 143
Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats
2014 · Mehmet Başlar, Mahmut Kılıçlı, et al. · Innovative Food Science & Emerging Technologies · 132
Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique
2015 · Mehmet Başlar, Mahmut Kılıçlı, et al. · Ultrasonics Sonochemistry · 87
Reduction of pesticide residues from tomatoes by low intensity electrical current and ultrasound applications
2017 · Mehmet Fatih Cengiz, Mehmet Başlar, et al. · Food Chemistry · 84
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Dehydration of green beans using ultrasound-assisted vacuum drying as a novel technique: drying kinetics and quality parameters
2017 · Zeynep Hazal Tekin, Mehmet Başlar, et al. · Journal of Food Processing and Preservation · 81
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Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties
2020 · Betul Gizem Acan, Mahmut Kilicli, et al. · LWT · 70
A new trend among plant-based food ingredients in food processing technology: Aquafaba
2021 · Erenay Erem, Necattin Cihat Icyer, et al. · Critical Reviews in Food Science and Nutrition · 61
Dehydration Kinetics and Changes of Bioactive Compounds of Tulip and Poppy Petals as a Natural Colorant under Vacuum and Oven Conditions
2015 · Salih Karasu, Mahmut Kilicli, et al. · Journal of Food Processing and Preservation · 32
Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
2014 · Mehmet Başlar, Salih Karasu, et al. · International Journal of Food Engineering · 30
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Usage of green pea aquafaba modified with ultrasonication in production of whipped cream
2023 · Mahmut Kilicli, Duygu Özmen, et al. · International Journal of Gastronomy and Food Science · 28
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Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties
2020 · Kubra Bursa, Omer Said Toker, et al. · LWT · 24
Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
2021 · Betul Gizem Acan, Omer Said Toker, et al. · LWT · 22
Effect of ultrasound and low-intensity electrical current for microbial safety of lettuce
2019 · Mahmut Kilicli, Mehmet Baslar, et al. · LWT · 20
Production of tomato powder from tomato puree with foam‐mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds
2022 · Mahmut Kilicli, Kubra Feyza Erol, et al. · Journal of the Science of Food and Agriculture · 18
Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin
2016 · Salih KARASU, Mehmet BAŞLAR, et al. · TURKISH JOURNAL OF AGRICULTURE AND FORESTRY · 17
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Some physicochemical and technological properties of cooking water of pulses as a canned industry waste: effect of ultrasound treatment during soaking
2022 · Mahmut Kilicli, Omer Said Toker · International Journal of Food Engineering · 15
Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent
2021 · Kubra Bursa, Mahmut Kilicli, et al. · Journal of Food Science and Technology · 13
Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer
2022 · Marieh Mardani, Mahmut Kilicli, et al. · Rheologica Acta · 7
Production of sorbet with persimmon using green pea aquafaba: physicochemical characterization and bioaccessibility of bioactive compounds
2025 · Mahmut Kilicli, Kübra Feyza Erol, et al. · Journal of Food Science and Technology · 6
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Effect of chickpea aquafaba powder as a flour substitute and investigation of bread quality
2026 · Mahmut Kilicli · Quality Assurance and Safety of Crops & Foods
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Determining the technological properties of cooking water (aquafaba) of six different pulses by soaking with conventional and ultrasound
2020 · Toker, Ömer Said, Kılıçlı, Mahmut · Yildiz Technical University - AVESIS
Geleneksel Kahramanmaraş Sumak Ekşisinin Minimum İşlem Görmüş Gıdalarda Doğal Koruyucu Olarak Kullanım Potansiyelinin Araştırılması
2012 · YILDIZ TİRYAKİ, GÜLGÜN, KILIÇLI, Mahmut · Çanakkale Onsekiz Mart University AVESIS
Works count: 22
Citation count: 890
H-index: 15
I10-index: 17
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