| Identification of meat species by TaqMan-based real-time PCR assay Z Kesmen, A Gulluce, F Sahin, H Yetim Meat science 82 (4), 444-449, 2009 | 282 | 2009 |
| PCR assay for the identification of animal species in cooked sausages Z Kesmen, F Sahin, H Yetim Meat science 77 (4), 649-653, 2007 | 220 | 2007 |
| Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157: H7 and Salmonella Typhimurium on fresh cut carrots and apples F Tornuk, H Cankurt, I Ozturk, O Sagdic, O Bayram, H Yetim International Journal of Food Microbiology 148 (1), 30-35, 2011 | 211 | 2011 |
| RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and … O Sagdic, I Ozturk, G Ozkan, H Yetim, L Ekici, MT Yilmaz Food Chemistry 126 (4), 1749-1758, 2011 | 176 | 2011 |
| Enstrümental gıda analizleri H Yetim, M Çam Erciyes Üniversitesi, 2012 | 140 | 2012 |
| Detection of chicken and turkey meat in meat mixtures by using Real‐Time PCR Assays Z Kesmen, AE Yetiman, F Şahin, H Yetim Journal of Food Science 77 (2), C167-C173, 2012 | 120 | 2012 |
| Effect of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty O Sagdic, I Ozturk, MT Yilmaz, H Yetim Journal of food science 76 (7), M515-M521, 2011 | 114 | 2011 |
| LLDPE based food packaging incorporated with nanoclays grafted with bioactive compounds to extend shelf life of some meat products F Tornuk, M Hancer, O Sagdic, H Yetim LWT-Food Science and Technology 64 (2), 540-546, 2015 | 111 | 2015 |
| Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile … MT Yilmaz, S Karaman, M Dogan, H Yetim, A Kayacier Journal of Food Engineering 108 (2), 327-336, 2012 | 111 | 2012 |
| Effects of temperature, time, and pH on the stability of anthocyanin extracts: Prediction of total anthocyanin content using nonlinear models L Ekici, Z Simsek, I Ozturk, O Sagdic, H Yetim Food Analytical Methods 7, 1328-1336, 2014 | 109 | 2014 |
| A novel method to differentiate bovine and porcine gelatins in food products: NanoUPLC-ESI-Q-TOF-MSE based data independent acquisition technique to detect marker peptides in … MT Yilmaz, Z Kesmen, B Baykal, O Sagdic, O Kulen, O Kacar, H Yetim, ... Food chemistry 141 (3), 2450-2458, 2013 | 106 | 2013 |
| The effects of nitrite on the survival of Clostridium sporogenes and the autoxidation properties of the Kavurma H Yetim, A Kayacier, Z Kesmen, O Sagdic Meat science 72 (2), 206-210, 2006 | 100 | 2006 |
| Chemical composition and microbiological quality of the doner kebabs sold in Tekirdag market S Kayisoglu, I Yilmaz, M Demirci, H Yetim Food Control 14 (7), 469-474, 2003 | 88 | 2003 |
| Comparison of muscle fatty acids of three trout species (Salvelinus alpinus, Salmo trutta fario, Oncorhynchus mykiss) raised under the same conditions Hİ HALİLOĞLU, NM ARAS, H YETİM Turkish Journal of Veterinary & Animal Sciences 26 (5), 1097-1102, 2002 | 88 | 2002 |
| Novel spectroscopic method for determination and quantification of saffron adulteration S Varliklioz Er, H Eksi-Kocak, H Yetim, IH Boyaci Food analytical methods 10, 1547-1555, 2017 | 86 | 2017 |
| Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush (Viburnum opulus L.) fruit drink O Sagdic, I Ozturk, N Yapar, H Yetim Food Research International 64, 537-545, 2014 | 85 | 2014 |
| Et Ve Et Ürünlerinde Patojen Bakterilerin Tespitinde Real-Time PCR Tekni¤ inin Kullan› lmas› F Törnük, Z Kesmen, H Yetim Türkiye, 2008 | 85 | 2008 |
| Et Ürünlerinde Kullan› lan Farkl› Tür Hayvan Etlerinin Tespitinde Real-Time PCR Tekni¤ i Z Kesmen, A Güllüce, H Yetim Türkiye, 2008 | 81 | 2008 |
| Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758) A Yapar, S Atay, A Kayacier, H Yetim Food Hydrocolloids 20 (6), 825-830, 2006 | 80 | 2006 |
| Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter-type sausages H Yetim, WD Müller, M Eber Food Research International 34 (2-3), 97-101, 2001 | 80 | 2001 |
