| Utilization of interesterified oil blends in the production of frankfurters EB Özvural, H Vural Meat Science 78 (3), 211-216, 2008 | 176 | 2008 |
| Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters H Vural, I Javidipour, OO Ozbas Meat Science 67 (1), 65-72, 2004 | 167 | 2004 |
| Fatty acid, triacylglycerol, phytosterol, and tocopherol variations in kernel oil of Malatya apricots from Turkey S Turan, A Topcu, I Karabulut, H Vural, AA Hayaloglu Journal of agricultural and food chemistry 55 (26), 10787-10794, 2007 | 118 | 2007 |
| Extraction and identification of proanthocyanidins from grape seed (Vitis Vinifera) using supercritical carbon dioxide EE Yilmaz, EB Özvural, H Vural The Journal of Supercritical Fluids 55 (3), 924-928, 2011 | 115 | 2011 |
| Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters EB Özvural, H Vural Meat science 88 (1), 179-183, 2011 | 109 | 2011 |
| Utilization of brewer’s spent grain in the production of Frankfurters EB Özvural, H Vural, İ Gökbulut, Ö Özboy‐Özbaş International journal of food science & technology 44 (6), 1093-1099, 2009 | 79 | 2009 |
| Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish‐type salami I Javidipour, H Vural, ÖÖ Özbaş, A Tekin International journal of food science & technology 40 (2), 177-185, 2005 | 75 | 2005 |
| Replacement of beef fat in frankfurters by interesterified palm, cottonseed and olive oils H Vural, I Javidipour European Food Research and Technology 214 (6), 465-468, 2002 | 72 | 2002 |
| Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages H Vural European Food Research and Technology 217 (2), 100-103, 2003 | 61 | 2003 |
| A rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method IH Boyaci, RS Uysal, T Temiz, EG Shendi, RJ Yadegari, MM Rishkan, ... European Food Research and Technology 238 (5), 845-852, 2014 | 58 | 2014 |
| The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages H Vural Zeitschrift für Lebensmitteluntersuchung und-Forschung A 207 (5), 410-412, 1998 | 56 | 1998 |
| Et ve ürünleri kalite kontrol laboratuarı uygulama kılavuzu H Vural, A Öztan Hacettepe Üniversitesi Mühendislik Fakültesi Yayınları (36), Ankara, 1996 | 52 | 1996 |
| Human milk fat substitute produced by enzymatic interesterification of vegetable oil blend I Karabulut, S Turan, H Vural, M Kayahan Food Technology and Biotechnology 45 (4), 434, 2007 | 45 | 2007 |
| Which is the best grape seed additive for frankfurters: extract, oil or flour? EB Özvural, H Vural Journal of the Science of Food and Agriculture 94 (4), 792-797, 2014 | 39 | 2014 |
| Effects of reaction parameters on the incorporation of caprylic acid into soybean oil for production of structured lipids S Turan, I Karabulut, H Vural Journal of Food Lipids 13 (3), 306-317, 2006 | 29 | 2006 |
| The effect of addition of hazelnut oil on some quality characteristics of Turkish fermented sausage (sucuk) H Ilikkan, H ERCOŞKUN, H Vural, E ŞAHİN Journal of Muscle Foods 20 (1), 117-127, 2009 | 26 | 2009 |
| New approaches to production of Turkish-type dry-cured meat product “Pastirma”: salt reduction and different drying techniques E Hastaoglu, H Vural Korean journal for food science of animal resources 38 (2), 224, 2018 | 25 | 2018 |
| The effects of grape seed extract on quality characteristics of frankfurters EB ÖZVURAL, H Vural Journal of Food Processing and Preservation 36 (4), 291-297, 2012 | 24 | 2012 |
| Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids E Eyiler Yilmaz, H Vural, R Jafarzadeh Yadigari International Journal of Food Properties 20 (9), 1987-2002, 2017 | 23 | 2017 |
| Effects of modified atmosphere and vacuum packagingon the groth of spoilage and inoculated pathogenic bacteria on fresh poultry ZY Ozbas, H Vural, SA Aytaç Fleischwirtschaft international: journal for meat production and meat …, 1997 | 22 | 1997 |
