| Comparison of Halal slaughter with captive bolt stunning and neck cutting in cattle: exsanguination and quality parameters MH Anil, T Yesildere, H Aksu, E Matur, JL McKinstry, HR Weaver, ... Animal Welfare 15 (4), 325-330, 2006 | 115 | 2006 |
| Mycotoxin levels and incidence of mould in Turkish rice A Aydin, H Aksu, U Gunsen Environmental Monitoring and Assessment 178, 271-280, 2011 | 103 | 2011 |
| Comparison of religious slaughter of sheep with methods that include pre-slaughter stunning, and the lack of differences in exsanguination, packed cell volume and meat quality … MH Anil, T Yesildere, H Aksu, E Matur, JL McKinstry, O Erdogan, ... Animal Welfare 13 (4), 387-392, 2004 | 77 | 2004 |
| Farklı asit-tuz konsantrasyonlarıyla hamsi marinatı üretimi esnasında oluşan bazı değişiklikler ve raf ömrünün belirlenmesi H Aksu, N Erkan, H Çolak, C Varlik, N Gökoğlu, M Ugur Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi 8 (1), 83-87, 1997 | 72* | 1997 |
| The effect of nisin and bovine lactoferrin on the microbiological quality of turkish‐style meatball (TEKIRDAĞ KÖFTE) H Colak, H Hampikyan, EB Bingol, H Aksu Journal of Food Safety 28 (3), 355-375, 2008 | 45 | 2008 |
| Baharatın çeşitli mikroorganizmalar üzerine etkileri Y Üner, H Aksu, Ö Ergün İstanbul üniversitesi veteriner fakültesi dergisi 26 (1), 1-10, 2000 | 43 | 2000 |
| Thermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties S Yıkmış, H Aksu, BG Çöl, M Alpaslan Ciência e Agrotecnologia 43, e019919, 2019 | 32 | 2019 |
| Some microbiological characteristics of herbed cheeses EM Erkan, G Ciftcioglu, A Vural, H Aksu Journal of Food Quality 30 (2), 228-236, 2007 | 31 | 2007 |
| Escherichia coli 0157: H 7'nin hayvansal kökenli çeşitli gıda maddelerinde varlığı H AKSU, Ö ÖZGEN ARUN, ALİ AYDIN, M UĞUR Pendik Veteriner Mikrobiyoloji Dergisi 30 (2), 77-81, 1999 | 30 | 1999 |
| Molecular characterization of yeasts isolated from traditional Turkish cheeses S Ozmen Togay, A Capece, G Siesto, H Aksu, S Sandikci Altunatmaz, ... Food Science and Technology 40, 871-876, 2020 | 25 | 2020 |
| Deri ve plastik bidonlar içinde satışa sunulan tulum peynirlerinin duyusal, kimyasal ve mikrobiyolojik özellikleri K Bostan, M Uğur, H Aksu Pendik Hayv. Hast. Merk. Araşt. Enst. Derg 23 (1), 75-83, 1992 | 25 | 1992 |
| Evaluation of sous-vide technology in gastronomy S Yıkmış, H Aksu, BG Çöl, İL Demirçakmak International Journal of Agricultural and Life Sciences, 2018 | 22 | 2018 |
| Disinfection of eggshells contaminated with Salmonella enteritidis. H Aksu, K Bostan, A Aydın, M Yıldırım, O Keleș | 21 | 2006 |
| Presence of Bacillus cereus in packaged some spices and herbs sold in Istanbul H Aksu, K Bostan, O Ergün Pakistan Journal of Biological Sciences 3 (5), 710-712, 2000 | 21 | 2000 |
| Low‐dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte) A Vural, H Aksu, ME Erkan International journal of food science & technology 41 (9), 1105-1107, 2006 | 20 | 2006 |
| Evaluation of microbiological risks in drinking water H Aksu, A Vural Tesisat 98, 120-131, 2004 | 19 | 2004 |
| Gıdalarda biyojen aminlerin varlığı ve amin oluşumunu etkileyen faktörler H ÇOLAK, H AKSU Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi 13 (1), 35-40, 2002 | 19 | 2002 |
| Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and … S Yıkmış, E Bozgeyik, O Levent, H Aksu Journal of Food Processing and Preservation 45 (10), e15883, 2021 | 17 | 2021 |
| Hygienic properties of food handlers and equipment in food production and sales units. A Aydın, H Aksu, OO Arun | 17 | 2007 |
| İstanbul’da tüketime sunulan bazı hazır yemeklerin mikrobiyolojik kalitesi üzerine araştırmalar H Aksu V. Ulusal Halk Sağlığı Kongresi, 12-16, 1996 | 15 | 1996 |
ALI AYDINVeteriner Fakültesi, İstanbul Üniversitesi-CerrahpaşaVerified email at istanbul.edu.tr
