| A review on thin-layer drying-curve equations H Kucuk, A Midilli, A Kilic, I Dincer Drying Technology 32 (7), 757-773, 2014 | 224 | 2014 |
| Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality A Kilic Journal of Food Engineering 91 (1), 173-182, 2009 | 121 | 2009 |
| Mathematical modeling of low temperature high velocity (LTHV) drying in foods A Kilic Journal of Food Process Engineering 40 (2), e12378, 2017 | 24 | 2017 |
| Common applications of thin layer drying curve equations and their evaluation criteria H Kucuk, A Kilic, A Midilli Progress in exergy, energy, and the environment, 669-680, 2014 | 19 | 2014 |
| Effect of ascorbic acid utilization on cold smoked fish quality (oncorhynchus mykiss) during process and storage A Kilic, A Oztan Food Science and Technology Research 19 (5), 823-831, 2013 | 19 | 2013 |
| Effect of yoghurt bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus) on the fermentation of sausage M Karakaya, A KILIÇ Gıda 19 (2), 1994 | 13* | 1994 |
| Low temperature and high velocity assisted fluidized bed drying characteristics of bee pollen as bioactive food A KILIC Journal of Food Process Engineering 43 (8), e13439, 2020 | 7 | 2020 |
| LTHV (low temperature and high velocity) drying characteristics and mathematical modeling of Anchovy (Engraulis encrasicolus). A Kilic GIDA/The Journal of FOOD 42 (6), 2017 | 7 | 2017 |
| Preservative characteristics of ascorbic acid on color, texture and fatty acid of cold-smoked fish A Kilic, A Oztan International journal of food engineering 12 (1), 49-61, 2016 | 7 | 2016 |
| A strategic program to reduce greenhouse gas emissions from food industry A Kilic, A Midilli, I Dincer Global Warming: Engineering Solutions, 197-209, 2010 | 7 | 2010 |
| A novel fish-drying technique for better environment, quality and sustainability A Kilic, A Midilli, I Dincer International Journal of Global Warming 2 (3), 262-278, 2010 | 6 | 2010 |
| Environmental Friendly Food Smoking Technologies AM Aydin Kilic, Haydar Kucuk Progress in Sustainable Energy Technologies 2, pp 557-576, 2014 | 4* | 2014 |
| Experimental Identification of Thermal Steam Pressure Sensitivity of ω-3 Fatty Acids in Fish A KILIC Journal of Culinary Science & Technology, 2022 | 1 | 2022 |
| Novel cold process applications for the preservation of bioactive components of several natural functional foods A Kilic Studies in natural products chemistry 74, 295-330, 2022 | 1 | 2022 |
| Buzdolabı Sıcaklığında Kurutmanın Balık Kalitesine Etkisinin Model Sistemde Belirlenmesi A Kılıç Türkiye 10. Gıda Kongresi, 21-23, 2008 | 1 | 2008 |
| Bioactive Components of Functional Foods and Their Bioactivity for Health A KILIC Advances in Health and Disease 76, 69-95, 2024 | | 2024 |
| Impacts of environment-friendly unit operations on the functional properties of bee pollen A Kılıç Springer, London/Berlin, 2022 | | 2022 |
| Low temperature high velocity drying (LTHV) applications in muscle foods A Kilic Food quality : control, analysis and consumer concerns, 360-386, 2011 | | 2011 |
| Beyşehir Gölünde avlanan sudak balığının bazı özellikleri A Kılıç Selçuk Üniversitesi Fen Bilimleri Enstitüsü, YL Tezi, 1995 | | 1995 |
| Beyşehir Gölünden 1994-1995 Avlanma Periyodunda Yakalanan Levrek Balıklarının Bazı Özelliklerinde Meydana Gelen Değişimin Tespiti Üzerine Bir Araştırma A KILIÇ Selçuk Üniversitesi, Ziraat Fakültesi Dergisi 8 (10), 50-60, 1995 | | 1995 |
