| Süt ve Mamülleri Muayene ve Analiz Metodları Rehberi A Kurt, S Çakmakçı, A Çağlar | 289 | 1993 |
| Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags AA Hayaloglu, S Cakmakci, EY Brechany, KC Deegan, PLH McSweeney Journal of Dairy Science 90 (3), 1102-1121, 2007 | 183 | 2007 |
| Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream S Çakmakçı, EF Topdaş, P Kalın, H Han, P Şekerci, L P. Köse, İ Gülçin International Journal of Food Science & Technology 50 (2), 472-481, 2015 | 149 | 2015 |
| Süt ve Mamulleri Muayene ve Analiz Metotları Rehberi (Genişletilmiş 9. Baskı) A Kurt, S Çakmakçı, A Çağlar Atatürk Üniv. Ziraat Fakültesi Ofset Tesisi 252, 1-254, 2003 | 135* | 2003 |
| The investigation of antimicrobial activity of thyme and oregano essential oils B ÇETİN, S ÇAKMAKÇI, R Cakmakci Turkish Journal of Agriculture and forestry 35 (2), 145-154, 2011 | 126 | 2011 |
| Investigation of the possible use of probiotics in ice cream manufacture T Turgut, S Cakmakci International journal of dairy technology 62 (3), 444-451, 2009 | 116 | 2009 |
| Cheeses of Turkey: 1. Varieties ripened in goat-skin bags AA Hayaloglu, PF Fox, M Guven, S Cakmakci Le Lait 87 (2), 79-95, 2007 | 116 | 2007 |
| Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts S Çakmakçi, B Çetin, T Turgut, M Gürses, A Erdoğan Turkish Journal of Veterinary & Animal Sciences 36 (3), 231-237, 2012 | 113 | 2012 |
| Gıda Katkı Maddeleri S Çakmakçı Atatürk Üniversitesi Ziraat Fakültesi Ofset tesisi, 2007 | 87* | 2007 |
| Effects of different fruits and storage periods on microbiological qualities of fruit-flavored yogurt produced in Turkey AH Con, S Cakmakci, A Çağlar, HY Gökalp Journal of food protection 59 (4), 402-406, 1996 | 66 | 1996 |
| The effect of antioxidants on butter in relation to storage temperature and duration S Ozturk, S Cakmakci European Journal of Lipid Science and Technology 108 (11), 951-959, 2006 | 61 | 2006 |
| Influence of ripening container on the lactic acid bacteria population in Tulum cheese S Cakmakci, E Dagdemir, AA Hayaloglu, M Gurses, E Gundogdu World Journal of Microbiology and Biotechnology 24, 293-299, 2008 | 57 | 2008 |
| Erzincan Tulum (Şavak) peynirinin yapılışı, duyusal, fiziksel ve kimyasal özellikleri üzerinde bir araştırma K Ahmet, S ÇAKMAKÇI, A Çağlar, N Akyüz Gıda 16 (5), 1991 | 57 | 1991 |
| Yağ asitlerinin sağlık ve beslenme üzerine etkileri S ÇAKMAKÇI, DT KAHYAOĞLU Türk Bilimsel Derlemeler Dergisi, 133-137, 2012 | 56 | 2012 |
| Some physicochemical, microbiological, and sensory properties of tulum cheese produced from ewe's milk via a modified method ZG Ceylan, A ÇAǦLAR, S Cakmakci International Journal of Dairy Technology 60 (3), 191-197, 2007 | 50 | 2007 |
| Yağ asitlerinin sağlık ve beslenme üzerine etkilerine genel bir bakış S ÇAKMAKÇI, D Tahmas-Kahyaoğlu Akademik Gıda 10 (1), 103-113, 2012 | 49 | 2012 |
| Probiotic strawberry yogurts: microbiological, chemical and sensory properties T Turgut, S Cakmakci Probiotics and antimicrobial proteins 10, 64-70, 2018 | 47 | 2018 |
| The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt E Gündoğdu, S Cakmakci, E Dağdemir Turkish Journal of Veterinary & Animal Sciences 33 (1), 27-35, 2009 | 47 | 2009 |
| Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin H Ertem, S Çakmakçı International journal of food science & technology 53 (3), 776-783, 2018 | 45 | 2018 |
| The antioxidant activity, vitamin c contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (Cornus mas L.) paste EF TOPDAŞ, S ÇAKMAKÇI, K ÇAKIROĞLU Kafkas Üniversitesi Veteriner Fakültesi Dergisi 23 (5), 2017 | 44 | 2017 |
Abdullah ÇAĞLARKocaeli Üniversitesi Ziraat ve Doğa Bilimleri FakültesiVerified email at kocaeli.edu.tr
