| 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 |
| 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 |
| Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels A Akköse, N Ünal, B Yalınkılıç, G Kaban, M Kaya Asian-Australasian Journal of Animal Sciences 30 (8), 1168, 2017 | 36 | 2017 |
| Characteristics of pastırma types produced from water buffalo meat A Akköse, G Kaban, MM Karaoğlu, K Mükerrem Kafkas Üniversitesi Veteriner Fakültesi Dergisi 24 (2), 2018 | 27 | 2018 |
| Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties. A Arslaner, MA Salik, S Özdemir, A Akköse Czech Journal of Food Sciences 37 (6), 2019 | 26 | 2019 |
| Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations Ş Şişik Oğraş, A Akköse, G Kaban, M Kaya International Journal of Food Properties 21 (1), 364-373, 2018 | 12 | 2018 |
| Microbiological, physicochemical and sensorial changes during the ripening of sucuk, a traditional Turkish dry-fermented sausage: Effects of autochthonous strains, sheep tail … A Akköse, ŞŞ Oğraş, M Kaya, G Kaban Fermentation 9 (6), 558, 2023 | 10 | 2023 |
| Glass transition of rainbow trout and its oxidation stability during storage N Aktas, A Akkose International Journal of Food Properties 13 (4), 800-809, 2010 | 10 | 2010 |
| Effect of freezing/thawing process on salting kinetics and thermal properties of beef A Akköse CyTA-Journal of Food 15 (3), 418-424, 2017 | 9 | 2017 |
| Determination of Salt Diffusion Coefficient in Rainbow Trout (Oncorhynchus mykiss) A Akköse, N Aktaş Journal of Aquatic Food Product Technology 25 (3), 344-349, 2016 | 5 | 2016 |
| Effects of animal fat replacement with almond flour on quality parameters of beef patties M Kirkyol, A Akköse Food Science & Nutrition 11 (11), 7091-7099, 2023 | 4 | 2023 |
| DETERMINATION OF GLASS TRANSITION TEMPERATURE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) AND EFFECTS OF VARIOUS … A Akkoese, N Aktaş Journal of food processing and preservation 33 (5), 665-675, 2009 | 4 | 2009 |
| Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product M Kırkyol, A Akköse Food Science and Technology International 29 (7), 739-747, 2023 | 3 | 2023 |
| Effect of various biopolymers on glass transition temperature of chicken breast meat A Akköse Akademik Gıda 16 (2), 120-126, 2018 | 3 | 2018 |
| Effect of climate change on fillet quality and shelf‐life of Oncorhynchus mykiss under controlled conditions G Alak, A Kara, A Akköse, SU Gelen, ŞT Tanas, A Uçar, V Parlak, ... Journal of the Science of Food and Agriculture 104 (3), 1511-1520, 2024 | 2 | 2024 |
| Salt Diffusion in Rainbow Trout Oncorhynchus mykiss A Akköse, N Aktaş Akademik Gıda 10 (1), 12-16, 2012 | 2 | 2012 |
| Glass transition of rainbow trout and effect of cryoprotectants on some changes N AKTAŞ, A AKKOeSE Journal of Food Process Engineering 34 (3), 609-622, 2011 | 2 | 2011 |
| Gökkuşağı Alabalığında (Oncorhynchus mykiss) Tuz Difüzyonu A AKKÖSE, N AKTAŞ Akademik Gıda 10 (1), 12-16, 2012 | 1 | 2012 |
| Effect of different chloride salts on chicken burger quality. M İncesu, A Akköse International Food Research Journal 31 (2), 331-340, 2024 | | 2024 |
| Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan A Kesemen, A AKKÖSE ITALIAN JOURNAL OF FOOD SCIENCE 36 (3), 2024 | | 2024 |
