| Survival of Lactobacillus acidophilus LA-5 and Bifidobacteriumbifidum BB-02 in White-brined Cheese M Yilmaztekin, BH Ozer, F Atasoy International Journal of Food Sciences and Nutrition 55 (1), 53-60, 2004 | 108 | 2004 |
| Some Properties of Urfa Cheese (a Traditional White-brined Turkish Cheese) Produced from Bovine and Ovine Milks B Özer, F .Atasoy, S Akın International Journal of Dairy Technology, 55 (2), 94-99, 2002 | 89 | 2002 |
| Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures AF Atasoy, H Türkoğlu Food Chemistry 110 (3), 598-604, 2008 | 70 | 2008 |
| Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening AF Atasoy, H Türkoğlu Food chemistry 115 (1), 71-78, 2009 | 66 | 2009 |
| Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot) A Korkmaz, AA Hayaloglu, AF Atasoy Lwt 84, 842-850, 2017 | 62 | 2017 |
| Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage A Korkmaz, AF Atasoy, AA Hayaloglu Food chemistry 311, 125910, 2020 | 61 | 2020 |
| Şanlıurfa İlinde Üretilen ve Satışa Sunulan Süt Yoğurt ve Urfa Peynirlerinin Bazı Kimyasal Özellikleri H Türkoğlu, F Atasoy, B Özer Harran Üniversitesi Ziraat Fakültesi Dergisi 7 (3-4), 69-76, 2003 | 50 | 2003 |
| Effect of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk A Ferit Atasoy, A Yetismeyen, H Turkoglu, B Ozer Food Control 19, 278-285, 2008 | 45 | 2008 |
| Şanlıurfa İlinde Üretilen ve Satışa SunulanSüt, Yoğurt ve Urfa Peynirlerinin Bazı Mikrobiyolojik Özellikleri AF Atasoy, H Türkoğlu, BH Özer Harran Üniversitesi Ziraat Fakültesi Dergisi 7 (3-4), 77-83, 2003 | 41 | 2003 |
| The effects of carob juice concentrates on the properties of yoghurt AF Atasoy International journal of dairy technology 62 (2), 228-233, 2009 | 40 | 2009 |
| Effect of Addition of Amino Acids, Treatment with β-galactosidase and Use of Heat-shocked Cultures on The Acetaldehyde Level in Yoghurt B Özer, F ve Atasoy International Journal of Dairy Technology 55 (4), 166-170, 2002 | 38 | 2002 |
| ŞANLIURFA’DA ÜRETİLEN VE SATIŞA SUNULAN SADEYAĞLARIN (Urfa yağı) SERBEST YAĞ ASİTLERİ BİLEŞİMİNİN BELİRLENMESİ ÜZERİNE BİR ARAŞTIRMA A ATASOY, H TÜRKOĞLU Harran Tarım ve Gıda Bilimleri Dergisi 14 (2), 9-12, 2014 | 32* | 2014 |
| The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white‐brined turkish cheese H Barbaros Ozer, G Uraz, E Beyzi‐Yilmaz, A Ferit Atasoy International journal of food science & technology 39 (7), 727-735, 2004 | 29 | 2004 |
| Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses AF Atasoy, AA Hayaloglu, H Kırmacı, O Levent, H Türkoğlu Small Ruminant Research 115 (1-3), 113-123, 2013 | 28 | 2013 |
| The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.) A Korkmaz, AF Atasoy, AA Hayaloglu Food Chemistry, 128184, 2021 | 27 | 2021 |
| Sanliurfa ilinde satışa sunulan Urfa peynirlerinin bazi kimyasal ozellikleri ve proteoliz duzeylerinin belirlenmesi uzerine bir arastırma AF ATASOY, MS AKIN Harran Üniversitesi Ziraat fakültesi Dergiis 8, 9-15, 2004 | 25* | 2004 |
| Geleneksel ev isot baharatının aflatoksin içeriğinin belirlenmesi üzerine bir araştırma AF ATASOY, İ HAYOĞLU, A KORKMAZ, K Esra, A YILDIRIM Harran Tarım ve Gıda Bilimleri Dergisi 21 (1), 35-40, 2017 | 21 | 2017 |
| Evolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systems HA Kırmacı, AA Hayaloğlu, HB Özer, AF Atasoy, H Türkoğlu Small Ruminant Research 119 (1-3), 120-129, 2014 | 21 | 2014 |
| Pastörizasyon ve haşlama işlemlerinin geleneksel Urfa peynirlerinin mikrobiyolojik ve kimyasal nitelikleri üzerine etkileri HB Özer, AF Atasoy, MS Akın VI. Süt ve Süt Ürünleri Sempozyumu (Süt Mikrobiyolojisi ve Katkı Maddeleri …, 2000 | 20 | 2000 |
| Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt MS Karakus, FY Akgul, A Korkmaz, AF Atasoy International Dairy Journal 126, 105229, 2022 | 17 | 2022 |
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