| The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef N Aktaş, M Kaya European Food Research and Technology 213, 88-94, 2001 | 143 | 2001 |
| Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat N Aktaş, H Gençcelep Meat Science 74 (2), 404-408, 2006 | 140 | 2006 |
| The effect of organic acid marination on tenderness, cooking loss and bound water content of beef N Aktaş, MI Aksu, M Kaya Journal of Muscle Foods 14 (3), 181-194, 2003 | 136 | 2003 |
| Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study N Aktaş, M Kaya Meat science 58 (4), 413-419, 2001 | 91 | 2001 |
| Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage) B Polatoğlu, AV Beşe, M Kaya, N Aktaş Food and Bioproducts Processing 89 (4), 449-456, 2011 | 72 | 2011 |
| Detection of beef body fat and margarine in butterfat by differential scanning calorimetry N Aktaş, M Kaya Journal of Thermal Analysis and Calorimetry 66, 795-801, 2001 | 64 | 2001 |
| Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes A Akköse, N Aktaş Meat Science 80 (3), 875-878, 2008 | 58 | 2008 |
| Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures N Aktaş, MI Aksu, M Kaya Food chemistry 90 (4), 649-654, 2005 | 58 | 2005 |
| Fractionation and characterization of edible sheep tail fat M Ünsal, N Aktaş Meat Science 63 (2), 235-239, 2003 | 56 | 2003 |
| The influence of marination with different salt concentrations on the tenderness, water holding capacity and bound water content of beef N AKTAŞ, Mİ Aksu, M Kaya Turkish Journal of Veterinary & Animal Sciences 27 (5), 1207-1211, 2003 | 46 | 2003 |
| Moisture adsorption properties and adsorption isosteric heat of dehydrated slices of Pastirma (Turkish dry meat product) N Aktaş, A Gürses Meat science 71 (3), 571-576, 2005 | 41 | 2005 |
| Curing and diffusion coefficient study in pastırma, a Turkish traditional meat product A Akköse, N Aktaş Meat Science 96 (1), 311-314, 2014 | 40 | 2014 |
| Effect of microbial transglutaminase on thermal and electrophoretic properties of ground beef N Aktaş, B Kılıç LWT-Food Science and Technology 38 (8), 815-819, 2005 | 35 | 2005 |
| The effect of some pre-roasting treatments on quality characteristics of pumpkin seed oil N Aktaş, KE Gerçekaslan, T Uzlaşır OCL 25 (3), A301, 2018 | 33 | 2018 |
| The effects of pH, NaCl and CaCl2 on thermal denaturation characteristics of intramuscular connective tissue N Aktaş Thermochimica acta 407 (1-2), 105-112, 2003 | 30 | 2003 |
| Pre-roasting treatments significantly impact thermal and kinetic characteristics of pumpkin seed oil N Aktaş, T Uzlaşır, YE Tunçil Thermochimica acta 669, 109-115, 2018 | 27 | 2018 |
| Pumpkin seed oil as a partial animal fat replacer in bologna-type sausages T Uzlaşır, N Aktaş, KE Gerçekaslan Food Science of Animal Resources 40 (4), 551, 2020 | 26 | 2020 |
| Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef E Kabil, N Aktaş, E Balcı Meat science 90 (4), 932-938, 2012 | 14 | 2012 |
| Composition and thermal properties of cattle fats MT Yılmaz, M Karakaya, N Aktaş European journal of lipid science and technology 112 (3), 410-416, 2010 | 14 | 2010 |
| Effects of different end‐point cooking temperatures on the efficiency of encapsulated phosphates on lipid oxidation inhibition in ground meat B Kılıç, A Şimşek, JR Claus, E Atılgan, N Aktaş Journal of food science 80 (10), C2161-C2169, 2015 | 12 | 2015 |
