| Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets Ş Arashisar, O Hisar, M Kaya, T Yanik International journal of food microbiology 97 (2), 209-214, 2004 | 485 | 2004 |
| Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin‐producing strain of Lactobacillus sake U Schillinger, M Kaya, FK Lücke Journal of Applied Bacteriology 70 (6), 473-478, 1991 | 361 | 1991 |
| Et ürünleri işleme mühendisliği HY Gökalp, M Kaya, Ö Zorba | 202 | 1999 |
| The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball F Oz, M Kaya Food control 22 (3-4), 596-600, 2011 | 161 | 2011 |
| The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef N Aktaş, M Kaya European Food Research and Technology 213, 88-94, 2001 | 143 | 2001 |
| The effect of organic acid marination on tenderness, cooking loss and bound water content of beef N Aktaş, MI Aksu, M Kaya Journal of Muscle Foods 14 (3), 181-194, 2003 | 136 | 2003 |
| Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage Mİ Aksu, M Kaya Food Control 15 (8), 591-595, 2004 | 130 | 2004 |
| Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method F Oz, G Kaban, M Kaya LWT-Food Science and Technology 43 (9), 1345-1350, 2010 | 127 | 2010 |
| Effect of starter culture on growth of Staphylococcus aureus in sucuk G Kaban, M Kaya Food control 17 (10), 797-801, 2006 | 121 | 2006 |
| Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk H Gençcelep, G Kaban, M Kaya Meat Science 77 (3), 424-430, 2007 | 120 | 2007 |
| Identification of lactic acid bacteria and Gram‐positive catalase‐positive cocci isolated from naturally fermented sausage (sucuk) G Kaban, M Kaya Journal of food science 73 (8), M385-M388, 2008 | 118 | 2008 |
| Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk” G Kaban, M Kaya Journal of Food Science 74 (1), S58-S63, 2009 | 117 | 2009 |
| Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat MI Aksu, M Kaya, HW Ockerman Journal of Muscle foods 16 (3), 192-206, 2005 | 117 | 2005 |
| Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout F Oz, G Kaban, M Kaya Food Chemistry 104 (1), 67-72, 2007 | 98 | 2007 |
| Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study N Aktaş, M Kaya Meat science 58 (4), 413-419, 2001 | 91 | 2001 |
| The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product Mİ Aksu, M Kaya Meat science 71 (2), 277-283, 2005 | 87 | 2005 |
| The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk B Yalınkılıç, G Kaban, M Kaya Food microbiology 29 (2), 255-259, 2012 | 86 | 2012 |
| Heterocyclic aromatic amines in meat F Oz, M Kaya Journal of food processing and preservation 35 (6), 739-753, 2011 | 84 | 2011 |
| The effect of froth on flotation kinetics-A mass transfer approach AR Laplante, M Kaya, HW Smith Mineral Procesing and Extractive Metallurgy Review 5 (1-4), 147-168, 1989 | 82 | 1989 |
| Microbiological and chemical properties of bonito fish (Sarda sarda) fillets packaged with chitosan film, modified atmosphere and vacuum G Alak, H SA, O Hisar, G Kaban, M Kaya Kafkas Üniversitesi Veteriner Fakültesi Dergisi 16 (1), 2010 | 81 | 2010 |
