| Utilization of hazelnut pellicle in low-fat beef burgers S Turhan, I Sagir, NS Ustun Meat Science 71 (2), 312-316, 2005 | 246 | 2005 |
| Enhancement of the nutritional status of beef patties by adding flaxseed flour AE Bilek, S Turhan Meat science 82 (4), 472-477, 2009 | 215 | 2009 |
| Effects of hot‐water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage A Akarpat, S Turhan, NS Ustun Journal of Food processing and Preservation 32 (1), 117-132, 2008 | 128 | 2008 |
| Effects of humic substances supplementation provided through drinking water on performance, carcass traits and meat quality of broilers E Ozturk, N Ocak, I Coskun, S Turhan, G Erener Journal of Animal Physiology and Animal Nutrition 94 (1), 78-85, 2010 | 101 | 2010 |
| Utilization of wet okara in low‐fat beef patties S Turhan, H Temiz, I Sagir Journal of Muscle Foods 18 (2), 226-235, 2007 | 100 | 2007 |
| The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions H Genccelep, FT Saricaoglu, M Anil, B Agar, S Turhan Food Hydrocolloids 48, 135-148, 2015 | 86 | 2015 |
| The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop F Oz, M Kızıl, A Zaman, S Turhan LWT-Food science and Technology 65, 861-867, 2016 | 84 | 2016 |
| Antifreeze proteins: Characteristics, function, mechanism of action, sources and application to foods NS Ustun, S Turhan Journal of food processing and preservation 39 (6), 3189-3197, 2015 | 79 | 2015 |
| Aluminium contents in baked meats wrapped in aluminium foil S Turhan Meat science 74 (4), 644-647, 2006 | 75 | 2006 |
| High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films FT Saricaoglu, S Tural, O Gul, S Turhan Food Hydrocolloids 84, 135-145, 2018 | 64 | 2018 |
| Effect of cooking methods on total and heme iron contents of anchovy (Engraulis encrasicholus) S Turhan, NS Ustun, TB Altunkaynak Food Chemistry 88 (2), 169-172, 2004 | 63 | 2004 |
| Evaluation of meat quality from 3 turkey genotypes reared with or without outdoor access M Sarica, N Ocak, S Turhan, C Kop, US Yamak Poultry Science 90 (6), 1313-1323, 2011 | 61 | 2011 |
| Physicochemical, antioxidant and antimicrobial properties of mechanically deboned chicken meat protein films enriched with various essential oils FT Sarıcaoglu, S Turhan Food Packaging and Shelf Life 25, 100527, 2020 | 60 | 2020 |
| Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis B Ağar, H Gençcelep, FT Saricaoğlu, S Turhan Food and Bioproducts Processing 100, 118-131, 2016 | 59 | 2016 |
| Oxidative stability of brined anchovies (Engraulis encrasicholus) with plant extracts S Turhan, I Sagir, H Temiz International journal of food science & technology 44 (2), 386-393, 2009 | 56 | 2009 |
| Proximate Composition and Nutritional Profile of the Black Sea Anchovy (Engraulis encrasicholus) Whole Fish, Fillets, and By-Products G Gencbay, S Turhan Journal of Aquatic Food Product Technology 25 (6), 864-874, 2016 | 52 | 2016 |
| Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins FT Saricaoglu, O Gul, S Tural, S Turhan Journal of Food Engineering 215, 161-171, 2017 | 49 | 2017 |
| Antimicrobial and antioxidant properties of thyme (Thymus vulgaris L.), rosemary (Rosmarinus officinalis L.) and laurel (Lauris nobilis L.) essential oils and their … S Tural, S Turhan | 47 | 2017 |
| Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks FT Saricaoglu, S Turhan Meat Science 158, 107912, 2019 | 43 | 2019 |
| Characteristics of beef patties using okara powder S Turhan, H Temiz, I Sagir Journal of Muscle Foods 20 (1), 89-100, 2009 | 42 | 2009 |
