| Probiotic characteristics of Lactobacillus fermentum strains isolated from tulum cheese Ş Tulumoğlu, Hİ Kaya, Ö Şimşek Anaerobe 30, 120-125, 2014 | 105 | 2014 |
| Antioxidant and Antimicrobial Potential of Artichoke (Cynara scolymus L.) Extract in Beef Patties H Ergezer, Hİ Kaya, Ş Ö Czech J. Food Sci. 36, 2018 | 28 | 2018 |
| Characterization of pathogen-specific bacteriocins from lactic acid bacteria and their application within cocktail against pathogens in milk HI Kaya, O Simsek Lwt 115, 108464, 2019 | 20 | 2019 |
| Characterization of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 Bacteriocins and Their Antimicrobial Activities in Tarhana Fermentation HI Kaya, Ö Şimşek Microorganisms 8 (7), 1083, 2020 | 18 | 2020 |
| Synthesis, characterization, electrospinning and antibacterial studies on triphenylphosphine-dithiphosphonates Copper (I) and Silver (I) complexes M Karakus, Y Ikiz, HI Kaya, O Simsek Chemistry Central Journal 8, 1-8, 2014 | 16 | 2014 |
| Tarhana izolatı bazı laktik asit bakterilerinin bakteriyosinleri ve fermantasyonda patojen bakteriler üzerine etkisi Hİ Kaya Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, 2013 | 9 | 2013 |
| A natural way of food preservation: Bacteriocins and their applications Hİ Kaya, B Özel, Ö Şimşek Health and safety aspects of food processing technologies, 633-659, 2019 | 7 | 2019 |
| Utilisation of antimicrobial agents at pre- and post-smoking on the microbial quality of hot-smoked rainbow trout (Oncorhynchus mykiss) fillets Hİ Kaya, S Sabanoğlu, A Yapar, Ö Şimşek Acta Alimentaria 44 (2), 289-296, 2015 | 6 | 2015 |
| The effect of heart failure on gut microbial richness and diversity O Kilic, HI Kaya, M Secme, M Kilinc, CI Sevgican, I Buber, Y Dodurga, ... Revista Portuguesa de Cardiologia 42 (6), 543-551, 2023 | 3 | 2023 |
| Diversity of Clostridium spp. causing late blowing in Kaşar cheese and their behaviour against various antimicrobials HI Kaya, O Simsek, O Akgunoglu International Dairy Journal 139, 105560, 2023 | 2 | 2023 |
| Laktik asit bakterileri tarafından üretilen patojene spesifik bakteriyosinlerin karakterizasyonu ve kokteyl olarak kullanımı Hİ Kaya Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, 2019 | 2 | 2019 |
| TARHANADAN İZOLE EDİLEN LAKTOBASİLLER TARAFINDAN ÜRETİLEN BAKTERİYOSİNLERİN KARAKTERİZASYONU Hİ Kaya, Ö Şimşek Gıda 45 (4), 786-799, 2020 | | 2020 |
| A novel bacteriocin produced by Lactobacillus delbrueckii subsp. lactis with a specifically antimicrobial activity against Bacillus cereus Hİ KAYA, Ö ŞİMŞEK | | 2017 |
| Bazı Fermente Gıdalardan İzole Edilen Lactobacillus plantarum Suşlarının Metal Dirençlilik Özellikleri B Ozel, HI Kaya, O Simsek Academic Food Journal 14 (4), 393-397, 2016 | | 2016 |
| Vitamin ve Aminoasit Katkısının Liyofilize Laktik Asit Bakterilerinin Gelisim Eğrisine Etkisi HI Kaya, B Kördikanlıoğlu, N Taşoğulları, O Simsek Academic Food Journal 13 (2), 115-118, 2015 | | 2015 |
| Beyaz Peynirde Nisini Tolere Eden Laktik Asit Bakteri Miktarı ve Çesitliliği O Simsek, B Kördikanlıoğlu, G Yazıcı, HI Kaya Academic Food Journal 12 (4), 36-40, 2014 | | 2014 |
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