| Su ürünleri işleme teknolojisi C VARLIK, S MOL TOKAY İstanbul Üniversitesi, 2004 | 226 | 2004 |
| Levels of selected trace metals in canned tuna fish produced in Turkey S Mol Journal of Food Composition and Analysis 24 (1), 66-69, 2011 | 104 | 2011 |
| Effect of psychrophilic bacteria to estimate fish quality S Mol, N Erkan, D Uecok, ŞY Tosun Journal of muscle foods 18 (1), 120-128, 2007 | 85 | 2007 |
| Levels of heavy metals in canned bonito, sardines, and mackerel produced in Turkey S Mol Biological trace element research 143 (2), 974-982, 2011 | 84 | 2011 |
| Effect of the handling procedures on the chemical composition of sea cucumber NP Özer, S Mol, C Varlık Turkish journal of fisheries and aquatic sciences 4 (2), 2004 | 83 | 2004 |
| Trace metal contents in fish species from Ataturk Dam Lake (Euphrates, Turkey) MOL Suhendan, Ö Özden, SA Oymak Turkish Journal of Fisheries and Aquatic Sciences 10 (2), 2010 | 82 | 2010 |
| BALIK YAĞI TÜKETİMİ VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ S Mol Journal of FisheriesSciences. com 2 (4), 601-607, 2008 | 75 | 2008 |
| Comparison of proximate, fatty acid and amino acid compositions of various types of fish roes S Mol, S Turan International Journal of Food Properties 11 (3), 669-677, 2008 | 70 | 2008 |
| Factors influencing the consumption of seafood in Istanbul, Turkey BE Erdogan, S Mol, S Cosansu Turkish Journal of Fisheries and Aquatic Sciences 11 (4), 2011 | 68 | 2011 |
| Determination of trace metals in canned anchovies and canned rainbow trouts S Mol Food and chemical toxicology 49 (2), 348-351, 2011 | 60 | 2011 |
| Seasonal variations in yield, fatty acids, amino acids and proximate compositions of sea urchin (Paracentrotus lividus) roe S Mol, T Baygar, C Varlik, ŞY Tosun Journal of food and drug analysis 16 (2), 5, 2008 | 58 | 2008 |
| DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED BONITO (SARDA SARDA, BLOCH, 1793) STORED AT 4 AND 12C S Mol, S Ozturan, S Cosansu Journal of Food Quality 35 (2), 137-143, 2012 | 50 | 2012 |
| Çiğ ve haşlanmış balık etinden yapılmış köftelerin bazı kalite parametrelerinin incelenmesi Ö AKKUŞ, C VARLIK, N ERKAN ÖZDEN Turkish Journal of Veterinary and Animal Sciences 28 (1), 79-85, 2004 | 50* | 2004 |
| Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid H Dogruyol, S Mol, S Cosansu Food microbiology 90, 103496, 2020 | 47 | 2020 |
| The application of hypoxanthine activity as a quality indicator of cold stored fish burgers S MOL, N Erkan, C VARLIK Turkish Journal of Veterinary & Animal Sciences 26 (2), 363-367, 2002 | 45 | 2002 |
| The Effect of Lemon Juice on Shelf Life of Sous Vide Packaged Whiting (Merlangius merlangus euxinus, Nordmann, 1840) S Cosansu, S Mol, D Ucok Alakavuk, S Ozturan Food and Bioprocess Technology 6, 283-289, 2013 | 41 | 2013 |
| Heavy Metals in Mussels (Mytilus galloprovincialis) from Marmara Sea, Turkey S Mol, DÜ Alakavuk Biological trace element research 141, 184-191, 2011 | 41 | 2011 |
| Preparation and the shelf-life assessment of ready-to-eat fish soup S Mol European Food Research and Technology 220, 305-308, 2005 | 41 | 2005 |
| Survival of Salmonella Enteritidis during salting and drying of horse mackerel (Trachurus trachurus) fillets S Mol, S Cosansu, DU Alakavuk, S Ozturan International journal of food microbiology 139 (1-2), 36-40, 2010 | 40 | 2010 |
| Determination of the shelf-life of trout (Oncorhynchus mykiss) raw meat ball that packed under modified atmosphere T Baygar, N Erkan, S Mol, O Ozden, D Uçok, Y Yildirim Pakistan journal of nutrition 7 (3), 412-417, 2008 | 40 | 2008 |
