1. Boz, H., K.E. Gercekaslan, M.M. Karaoglu and H.G. Kotancilar, 2012. Differences in some physical and chemical properties of wheat grains from different parts within the spike. Turk. J. Acric. For., 36: 309-316.
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2. Caglar, O., S. Bulut, M.M. Karaoglu, H.G. Kotancılar and A. Ozturk, 2011. Quality response of facultative wheat to winter sowing, freezing sowing and spring sowing at different seeding rates. J. Anim. Vet. Adv., 10: 3368-3374.
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3. Caglar, O., M.M. Karaoglu, S. Bulut, H.G. Kotancılar and A. Ozturk, 2011. Determination of some quality characteristics in winter and facultative bread wheat (Triticum aestivum L.) Varieties. J. Anim. Vet. Adv., 10: 3356-3362.
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4. Karaoglu, M.M., K.E. Gercekaslan, H. Boz, H.G. Kotancilar and S. Akbas, 2010. Textural properties of repaged cakes after part-baked and stored at room temperature. Proccedings of the 1st International Congress on Food Technology, November 3-6, 2010, Association of Food Technology, Turkey and Akdeniz University, Turkey, pp: 380-.
5. Boz, H., M.M. Karaoglu, H.G. Kotancılar and K.E. Gercekaslan, 2010. The effects of different materials as dough improvers for organic whole wheat bread. Int. J. Food Sci Technol., 45: 1472-1477.
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6. Boz, H., K.E. Gercekaslan, M.M. Karaoglu, S. Akbas and H.G. Kotancilar, 2010. Textural properties of bread kadayif, a traditional Turkish dessert. Proccedings of the 1st Internatıonal Symposıum on Traditional Foods from Adriatic to Caucasus, Aprıl 15-17, 2010, Tekirdag, Turkey, pp: 810-.
7. Karaoglu, M.M., M. Aydeniz, H.G. Kotancılar and K.E. Gercekaslan, 2010. A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form. Int. J. Food Sci. Technol., 45: 38-47.
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8. Kotancilar, H.G., K.E. Gercekaslan and M.M. Karaoglu, 2009. Crumb pasting and staling properties of white and traditional vakfikebir breads. Turk. J. Acric. For., 33: 435-440.
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9. Kotancılar, H.G., K.E. Gercekaslan and M.M. Karaoglu, 2009. Effects of bread weight and storage time on the pasting properties of vakfikebir (a traditional turkish sourdough bread) bread and comparison with white bread. Turkish J. Acriculture Forestry, 33: 435-443.
10. Karaoglu, M.M., H. Boz, H.G. Kotancilar and K.E. Gercekaslan, 2009. Natural additives for organic whole wheat flour. Proceedings of the International Rural Development Symposium, September 25-27, 2009, Ispir, Erzurum, Turkey, pp: 38-.
11. Karaoglu, M.M. and H.G. Kotancilar, 2009. Quality and textural behaviour of par-baked and rebaked cake during prolonged storage. Int. J. Food Sci. Technol., 44: 93-99.
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12. Kotancilar, H.G., K.E. Gercekaslan and M.M. Karaoglu, 2008. Effects of loaf weight and storage time on the qualitive properties of white and traditional vakfikebir breads. Turk. J. Acric. For., 32: 459-467.
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13. Karaoglu, M.M., H.G. Kotancilar, H. Boz and K.E. Gercekaslan, 2008. Maillard reaction indicators in cereal products. Proccedings of the ICC International Conference on Bosphorus 2008, April 24-26, 2008, Istanbul, Turkey, pp: 134-.
14. Karaoglu, M.M., H.G. Kotancılar and K.E. Gercekaslan, 2008. The effect of par-baking and frozen storage time on the quality of cup cake. Int. J. Food Sci. Technol., 43: 1778-1785.
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15. Kotancilar, H.G., M.M. Karaoglu and K.E. Gercekaslan, 2007. Textural properties of Vakfıkebir bread, a traditional Turkish sourdough bread. Proccedings of the 2nd International Congress on Food and Nutrition, October 24-26, 2007, Istanbul, Turkey, pp: 220-.
16. Ertugay, M.F., H.G. Kotancilar and R.L. Wehling, 2007. Determination of protein, wet and dry gluten of wheat flours by near-infrared spectroscopy. Proccedings of the 2nd International Congress on Food and Nutrition, October 24-26, 2007, Istanbul, Turkey, pp: 61-.
17. Sagsoz, M.E., H.G. Kotancilar, M.M. Karaoglu, K.E. Gerchekaslan and S.Z. Erzeneoglu, 2006. The investigation of availability of edxrf technique for observing bread staling. Proccedings of the 4th Eurasian Conference on Nuclear Science and its Application, October 31-03 November, 2006, Baku, Azerbaijan, pp: 151-.
18. Karaoglu, M.M. and H.G. Kotancılar, 2006. Kavut, a traditional Turkish cereal Product: Production method and some chemical and sensorial properties. Int. J. Food Sci. Technol., 41: 233-241.
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19. Karaoglu, M.M. and H.G. Kotancılar, 2006. Effect of partial baking, storage and rebaking process on the quality of white pan bread. Int. J. Food Sci. Technol., 41: 108-114.
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20. Karaoglu, M.M., H.G. Kotancılar and M. Gurses, 2005. Microbiological characteristics of part-baked white pan bread during storage. Int. J. Food Properties, 8: 355-365.
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21. Karaoglu, M.M., H.G. Kotancılar and I. Celik, 2001. Effects of utilization of modified starches on the cake quality. Starch, 53: 162-169.
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22. Kaya, M., H.Y. Gokalp, G. Kotancılar and H. Yetim, 1988. Hamburger nach Turkisch Art: Herstellung unter verwendung von sojamehl. Fleischwirtschaft, 68: 1366-1372.