| Evaluation of storage time and grape seed extract addition on biogenic amines content of tarhana: A cereal-based fermented food S Akan, ÖÖ Ocak Lwt 111, 861-868, 2019 | 31 | 2019 |
| Phytochemicals in avocado peel and their potential uses S Akan Food and Health 7 (2), 138-149, 2021 | 15 | 2021 |
| Influence of grape seed extract on suppression of biogenic amine accumulation, chemical and color traits of wet tarhana during fermentation S Akan, Ö Özdestan-Ocak Food Bioscience 42, 101065, 2021 | 10 | 2021 |
| Impact of Storage Time on the Content of Kefir S Akan Eurasian Journal of Food Science and Technology 4 (2), 82-90, 2020 | 3* | 2020 |
| THE IMPORTANCE OF BIOGENIC AMINES IN THE FOODS FOR HEALTH AND THEIR DETOXIFICATION MECHANISMS S Akan, MK Demirağ Food and Health 4 (3), 166-175, 2018 | 2 | 2018 |
| The factors affecting biogenic amines formation in the foods and transformation of biogenic amines to other compounds S Akan, MK Demirağ | 2 | 2018 |
| Farklı oranlarda üzüm çekirdeği ekstraktı ile zenginleştirilmiş tarhana örneklerinin fermantasyon ve depolama periyodu boyunca bazı kimyasal özelliklerinin belirlenmesi S Akan Ege Üniversitesi, Fen Bilimleri Enstitüsü, 2018 | 2 | 2018 |
| Gıda Üretimi ve Pazarlamasında Etik ve Önemi S Akan 1. TARIM VE GIDA ETİĞİ KONGRESİ, 2017 | 2 | 2017 |
| The Products Obtained from Grape Seed (a by-product of the Grape Processing Industry) and Their Usage in the Food Products S Akan | 1 | 2021 |
| Gıdalarda biyojen amin oluşum mekanizmalarına etki eden faktörler ve biyojen aminlerin diğer bileşiklere dönüşümleri A Sadiye, MK Demirağ Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 24 (7), 1388-1392, 2018 | 1 | 2018 |
| GIDALARDA BULUNAN BİYOJEN AMİNLERİN ÖNEMİ VE DETOKSİFİKASYON MEKANİZMALARI A Sadiye, MK Demirağ Food and Health 4 (3), 166-175, 2018 | 1 | 2018 |
| Assessment of iron content of cooking water on bulgur by determining chemical, mineral, colour, textural and thermal characteristics S Michel, M Bayram Journal of the Science of Food and Agriculture, 2024 | | 2024 |
| Influence of cooking water hardness on the chemical, colour and textural characteristics of bulgur at different processing stages S Michel, M Bayram Journal of Cereal Science 115 (103826), 2024 | | 2024 |
| Effects of Different Cooking and Drying Methods (Bulgurization) on the Quality Characteristics of Bulgur S Akan, M Bayram | | 2021 |
| The Importance of Water Composition on Some Characteristics of Food Products S Akan, M Bayram | | 2021 |
| Symbiotic” or “synbiotic”? Response to the editor for the paper “Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods” S Akan Journal of Texture Studies 52 (1), 137-138, 2021 | | 2021 |
| FUNCTIONAL FOODS: THE PERSPECTIVE OF DRUG INTERACTIONS S Akan, SN El | | 2019 |
| Hakem Onaylı Makaleler S AKAN, ÖÖ OCAK, T ÖZBEK, N ŞAHİN-YEŞİLÇUBUK, A TÜĞEN | | 2018 |
| Antioksidan ve antimikrobiyal maddelerin biyojen amin oluşumu üzerine etkileri S Akan, Ö Özdestan-Ocak Analiz35, 24-31, 2018 | | 2018 |
| ASSESSMENTS OF FOOD INDUSTRY BY-PRODUCTS AND WASTES S AKAN, ÖÖ OCAK 1. Tarım ve Gıda Etiği Kongresi (Uluslararası katılımlı), 317, 2017 | | 2017 |
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