| SARS-CoV-2 mutations and their viral variants B Cosar, ZY Karagulleoglu, S Unal, AT Ince, DB Uncuoglu, G Tuncer, ... Cytokine & growth factor reviews 63, 10-22, 2022 | 156 | 2022 |
| Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy. K Candoğan, EG Altuntas, N Igci Food Engineering Reviews, 2020 | 98 | 2020 |
| Some growth parameters and antimicrobial activity of a bacteriocin-producing strain Pediococcus acidilactici 13 EG Altuntas, S Cosansu, K Ayhan International Journal of Food Microbiology 141 (1-2), 28-31, 2010 | 77 | 2010 |
| Antibiotic and Bacteriocin Sensitivity of Listeria monocytogenes Strains Isolated from Different Foods A Evrim Gunes, K Deniz, C Serap, A Kamuran, J Vijay K, M Luis Food and Nutrition Sciences 2012, 2012 | 57 | 2012 |
| Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols M Juneja, V.K., Altuntas, E.G., Ayhan, K., Hwang, C International Journal of Food Microbiology 164, 54-59, 2013 | 39 | 2013 |
| Differentiation of beef mixtures adulterated with chicken or turkey meat using FTIR spectroscopy E Deniz, E Güneş Altuntaş, B Ayhan, N İğci, D Özel Demiralp, ... Journal of food processing and preservation 42 (10), e13767, 2018 | 34 | 2018 |
| Determination of phenolic acid decarboxylase produced by lactic acid bacteria isolated from shalgam (şalgam) juice using green analytical chemistry method G Okcu, K Ayhan, EG Altuntas, N Vural, ES Poyrazoglu LWT-Food Science and Technology 66, 615-621, 2016 | 25 | 2016 |
| The interactions between esp, fsr, gelE genes and biofilm formation and pfge analysis of clinical Enterococcus faecium strains M Diani, OG Esiyok, MN Ariafar, FN Yuksel, EG Altuntas, N Akcelik Afr J Microbiol Res 8 (2), 129-37, 2014 | 21 | 2014 |
| Cytotoxic effects of contemporary bulk-fill dental composites: A real-time cell analysis G Demirel, G Gür, FF Demirsoy, EG Altuntaş, B Yener-Ilce, MA Kiliçarslan Dental Materials Journal 39 (1), 101-110, 2020 | 18 | 2020 |
| Microbial control and food preservation: Theory and practice VK Juneja, HP Dwivedi, JN Sofos Springer, 2018 | 18 | 2018 |
| Bacteriocins: A natural way to combat with pathogens EG Altuntas Microbial Pathogens and Strategies for Combating Them: Science, Technology …, 2013 | 18 | 2013 |
| Laktik asit fermentasyonunda fenolik bileşikler ve önemi O Gözde, EG ALTUNTAŞ, K AYHAN Ordu Üniversitesi Bilim ve Teknoloji Dergisi 1 (1), 51-64, 2011 | 18 | 2011 |
| Purification and mass spectrometry based characterization of a pediocin produced by Pediococcus acidilactici 13 EG Altuntaş, K Ayhan, S Peker, B Ayhan, DÖ Demiralp Molecular biology reports 41, 6879-6885, 2014 | 15 | 2014 |
| Microbial fermentation in food preservation VK Perez-Diaz, I.M, Altuntas, E.G., Juneja Microbial control and food preservation: theory and practice, 2017 | 11 | 2017 |
| Biyosensörler: Gıda ve Sağlık Alanında Laktat Biyosensörleri EG Ozoglu, O., Unal, M.A., Altuntas Türk Yaşam Bilimleri Dergisi, 2017 | 11 | 2017 |
| Dental plak oluşumundan sorumlu mikroorganizmalar ve bunların tüketilen gıdalarla ilişkisi B Türkmen, K Ayhan, EG Altuntaş Nevşehir Bilim ve Teknoloji Dergisi 5, 51-61, 2016 | 11* | 2016 |
| A Modified Selective Medium Containing Benzalkonium Chloride (BKC) for the Isolation of Pseudomonas aeruginosafrom Raw Milk A Aylin, A Evrim Gunes, Y Gokce Polat Food and Nutrition Sciences 2012, 2012 | 11 | 2012 |
| Çiğ süt ve peynir örneklerinden izole edilen laktik asit bakterilerinin antimikrobiyel aktiviteleri EG Altuntaş, K Ayhan, O Gözde, K ERKANLI, MH BALCI, ŞS SONAKIN Gıda 35 (3), 197-203, 2010 | 11 | 2010 |
| Isolation, identification and characterization of Staphylococcus epidermidis in human milk EG Altuntas LWT-Food Science and Technology 60 (1), 36-41, 2015 | 10 | 2015 |
| Ethanol Production from Starch by Co-Immobilized Amyloglucosidase—Zymomonas Mobilis Cells in a Continuously-Stirred Bioreactor EG Altuntaş, F Ö; zçelik Biotechnology & Biotechnological Equipment 27 (1), 3506-3512, 2013 | 9 | 2013 |
Serap CoşansuSakarya University, Food Engineering DepartmentVerified email at sakarya.edu.tr
