| Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate AS Akalın, G Unal, N Dinkci, AA Hayaloglu Journal of Dairy Science 95 (7), 3617-3628, 2012 | 269 | 2012 |
| Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability AS Akalın, H Kesenkas, N Dinkci, G Unal, E Ozer, O Kınık Journal of Dairy Science 101 (1), 37-46, 2018 | 160 | 2018 |
| Survival of probiotics in functional foods during shelf life N Dinkçi, V Akdeniz, AS Akalin Food quality and shelf life, 201-233, 2019 | 55 | 2019 |
| Kargı tulum peynirinin kimyasal ve mikrobiyolojik özellikleri N Dinkçi, Ü Gülfem, A sibel AKALIN, S Varol, G Sıddık Ege Üniversitesi Ziraat Fakültesi Dergisi 49 (3), 287-292, 2012 | 47 | 2012 |
| Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese N Dinkçi, H Kesenkaş, AK Seçkin, Ö Kınık, S Gönç Grasas y aceites 62 (3), 275-283, 2011 | 42 | 2011 |
| The influence of transglutaminase treatment on functional properties of strained yoghurt N Dinkci J Anim Vet Adv 11 (13), 2238-2246, 2012 | 39 | 2012 |
| Physicochemical, microbiological and sensory characteristics of soymilk kefir H Kesenkaş, N Dinkci, K Seckin, Ö Kınık, S Gönç, PG Ergönül, G Kavas African Journal of Microbiology Research 5 (22), 3737-3746, 2011 | 38 | 2011 |
| The effect of using vegetable fat blend on some attributes of kashar cheese H Kesenkaş, N Dinkçia, AK Seçkinb, Ö Kinika, S Gönç Grasas y aceites 60 (1), 41-47, 2009 | 36 | 2009 |
| Isocratic reverse-phase HPLC for determination of organic acids in Kargı Tulum cheese N Dinkci, AS Akalın, S Gönc, G Ünal Chromatographia 66, 45-49, 2007 | 34 | 2007 |
| An innovative approach: cow/oat milk based kefir N Dinkçi, H Kesenkaş, F Korel, Ö Kınık Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 65 (3 …, 2015 | 33 | 2015 |
| Mucor miehei'den elde edilen lipaz (Piccantase A) enziminin Beyaz peynirin olgunlaşmasında kullanılması üzerine araştırmalar N Dinkçi, S Gönç Ege Üniversitesi Ziraat Fakültesi Dergisi 37 (2-3), 141-148, 2000 | 29 | 2000 |
| Antioxidant activity of probiotic yoghurt fortified with milk protein based ingredients. G Unal, SN El, AS Akalin, N Dinkci Italian Journal of Food Science 25 (1), 2013 | 23 | 2013 |
| Physicochemical, biochemical, textural and sensory properties of Telli cheese-A traditional Turkish cheese made from cow milk H Kesenkaş, N Dinkci, K Seckin, O Gürsoy, O Kınık Bulgarian Journal of Agricultural Science 18 (5), 763-770, 2012 | 20 | 2012 |
| Saanen keçisi sütünün genel özellikleri H Kesenkaş, N Dinkçi, Ö KINIK, G Sıddık, G Ender Akademik Gıda 8 (2), 45-49, 2010 | 18 | 2010 |
| Farklı işletmelerde üretilen köy peynirlerinin özellikleri H KESENKAŞ, N DİNKÇİ, Ö KINIK Ege Üniversitesi Ziraat Fakültesi Dergisi 49 (2), 167-173, 2012 | 17 | 2012 |
| The Influence of hazelnut skin addition on quality properties and antioxidant activity of functional yogurt N Dinkçi, M Aktaş, V Akdeniz, A Sirbu Foods 10 (11), 2855, 2021 | 13 | 2021 |
| Food Quality and Shelf Life N Dinkçi, V Akdeniz, AS Akalin, CM Galanakis Academic Press, 2019 | 11 | 2019 |
| Angiotensin‐converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium–calcium caseinate and whey protein concentrate AS Akalin, G Unal, N Dinkci International journal of dairy technology 71, 185-194, 2018 | 11 | 2018 |
| Klasik kaşar peyniri ve eritme tuzları kullanılarak yapılan kaşar benzeri peynirlerin ayırt edilmesine uygun parametrelerin belirlenmesi S Gönç, N Dinkçi Türkiye 9, 661-664, 2006 | 10 | 2006 |
| Liquid chromatographic determination of thiamin in dairy products A Sibel Akalın, S Gönç, N Dinkçi International journal of food sciences and nutrition 55 (4), 345-349, 2004 | 9 | 2004 |
