| Incidence of Escherichia coli O157 in raw milk and white pickled cheese manufactured from raw milk in Turkey Ö Öksüz, M Arici, S Kurultay, T Gümüs Food Control 15 (6), 453-456, 2004 | 118 | 2004 |
| Determination of fatty acid composition of γ-irradiated hazelnuts, walnuts, almonds, and pistachios U Gecgel, T Gumus, M Tasan, O Daglioglu, M Arici Radiation Physics and Chemistry 80 (4), 578-581, 2011 | 96 | 2011 |
| Effects of tarhana fermentation and drying methods on the fate of Escherichia coli O157:H7 and Staphylococcus aureus O Daglioglu, M Arici, M Konyali, T Gumus European Food Research and Technology 215, 515-519, 2002 | 88 | 2002 |
| Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp A Hocaoğlu, AS Demirci, T Gümüs, M Demirci Radiation Physics and Chemistry 81 (12), 1923-1929, 2012 | 79 | 2012 |
| Evaluation of antioxidant and antimicrobial potential of strawberry tree (Arbutus Unedo L.) leaf HH Orak, H Yagar, SS Isbilir, AŞ Demirci, T Gümüş, N Ekinci Food Science and Biotechnology 20, 1249-1256, 2011 | 79 | 2011 |
| Antibacterial and antifungal activity of pomegranate (Punica granatum L. cv.) peel. HH Orak, AȘ Demİrcİ, T Gümüș | 71 | 2011 |
| Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics AS Demirci, I Palabiyik, D Apaydın, M Mirik, T Gumus Lwt 101, 40-47, 2019 | 67 | 2019 |
| Inhibition of heat resistant molds: Aspergillus fumigatus and Paecilomyces variotii by some plant essential oils T Gumus, AS Demirci, O Sagdic, M Arici Food Science and Biotechnology 19, 1241-1244, 2010 | 64 | 2010 |
| Effect of Gamma Irradiation on Total Phenolic Contents and Antioxidant Activities of Satureja Hortensis, Thymus Vulgaris, and Thymbra Spicata from Turkey T Gumus, S Albayrak, O Sagdic, M Arici International Journal of Food Properties 14 (4), 830-839, 2011 | 54 | 2011 |
| Xanthan gum production of Xanthomonas spp. Isolated from different plants T Gumus, A Sukru Demirci, M Mirik, M Arici, Y Aysan Food science and biotechnology 19, 201-206, 2010 | 50 | 2010 |
| Waste bread as a biomass source: Optimization of enzymatic hydrolysis and relation between rheological behavior and glucose yield A Sükrü Demirci, I Palabıyık, T Gümüs, Ş Özalp Waste and biomass valorization 8, 775-782, 2017 | 49 | 2017 |
| A survey of barley, malt and beer contamination with ochratoxin A in Turkey T Gumus, M Arici, M Demirci Journal of the Institute of Brewing 110 (2), 146-149, 2004 | 48 | 2004 |
| The fate of ochratoxin A during the Pekmez production from mouldy grapes M Arici, T Gümüs, F Kara Food control 15 (8), 597-600, 2004 | 42 | 2004 |
| The effect of oregano and cinnamon essential oils on fermentation quality and aerobic stability of field pea silages S Soycan-Önenç, F Koc, L Coşkuntuna, ML Özdüven, T Gümüş Asian-Australasian journal of animal sciences 28 (9), 1281, 2015 | 38 | 2015 |
| Determination of the changes of antifungal properties of Satureja hortensis, Thymus vulgaris and Thymbra spicata exposed to gamma irradiation T Gumus Radiation Physics and Chemistry 79 (1), 109-114, 2010 | 37 | 2010 |
| Presence of patulin in fruit and fruit juices produced in Turkey M Demirci, M ARICI, T Gumus Ernahrungs-Umschau 50 (7), 2003 | 36 | 2003 |
| Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin DDA Kamer, I Palabiyik, NO Işık, F Akyuz, AS Demirci, T Gumus Lwt 101, 499-505, 2019 | 35 | 2019 |
| Changes of microbiological quality in meatballs after heat treatment I Yılmaz, M Arıcı, T Gümüş European Food Research and Technology 221, 281-283, 2005 | 33 | 2005 |
| Development of gelatin/PVA based colorimetric films with a wide pH sensing range winery solid by-product (Vinasse) for monitor shrimp freshness DDA Kamer, GB Kaynarca, E Yücel, T Gümüş International Journal of Biological Macromolecules 220, 627-637, 2022 | 32 | 2022 |
| Antioxidant and antimicrobial activities of white, green and black tea extracts H Orak, H Yagar, S Isbilir, A Demirci, T Gumus Acta alimentaria 42 (3), 379-389, 2013 | 30 | 2013 |
Ahmet Şükrü DemirciNamık Kemal ÜniversitesiGeverifieerd e-mailadres voor nku.edu.tr