| Potential Use of Bacillus coagulans in the Food Industry G Konuray, Z Erginkaya Foods 7 (6), 92, 2018 | 198 | 2018 |
| Beneficial biofilm applications in food and agricultural industry E Ünal Turhan, Z Erginkaya, M Korukluoğlu, G Konuray Health and safety aspects of food processing technologies, 445-469, 2019 | 28 | 2019 |
| Antimicrobial and antioxidant properties of pigments synthesized from microorganisms G Konuray, Z Erginkaya The Battle against Microbial Pathogens: Basic Science, Technological …, 2015 | 27 | 2015 |
| Investigation of synergistic antibacterial effect of organic acids and ultrasound against pathogen biofilms on lettuce EU Turhan, S Polat, Z Erginkaya, G Konuray Food Bioscience 47, 101643, 2022 | 25 | 2022 |
| Production of biosurfactant by lactic acid bacteria using whey as growth medium Z Alkan, Z Erginkaya, G KONURAY, EÜ TURHAN Turkish Journal of Veterinary & Animal Sciences 43 (5), 676-683, 2019 | 21 | 2019 |
| Identification and characterization of Bacillus coagulans strains for probiotic activity and safety GK Altun, Z Erginkaya LWT 151, 112233, 2021 | 20 | 2021 |
| Potential biotherapeutic properties of lactic acid bacteria in foods Z Erginkaya, G Konuray-Altun Food Bioscience 46, 101544, 2022 | 19 | 2022 |
| Quality evaluation of probiotic pasta produced with Bacillus coagulans GBI-30 G Konuray, Z Erginkaya Innovative Food Science & Emerging Technologies 66, 102489, 2020 | 18 | 2020 |
| Antimicrobial Effect of Probiotics, Prebiotics, and Synbiotics G Konuray, Z Erginkaya Antimicrobial research: Novel bioknowledge and educational programs., 213-218, 2017 | 10 | 2017 |
| PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI. Z Erginkaya, E Sarıkodal, ST Özkütük, G Konuray, EÜ Turhan GIDA: The Journal of Food 44 (2), 2019 | 6 | 2019 |
| Antibacterial Effects of Microencapsulated Probiotic and Synbiotics Z ERGİNKAYA, G KONURAY, M HARMANCI, G KESEN, M Nagihan Çukurova Tarım ve Gıda Bilimleri Dergisi 34 (1), 27-36, 2019 | 6 | 2019 |
| Natural preservatives: an alternative for chemical preservative used in foods Z Erginkaya, G Konuray International Journal of Nutrition and Food Engineering 11 (4), 311-316, 2017 | 6 | 2017 |
| Physicochemical and microbiological properties of kefir, kefir yogurt and chickpea yogurt N Guzeler, E Ari, G Konuray, C Ozbek International Journal of Nutrition and Food Engineering 13 (7), 189-192, 2019 | 4 | 2019 |
| Traditional Fermented Food Products of Turkey G Konuray, Z Erginkaya Fermented Food Products, 55-66, 2019 | 2 | 2019 |
| Bacillus spp.’nin et ürünlerinde probiyotik olarak kullanımları G Konuray, G Koç, Z Erginkaya Çukurova Tarım ve Gıda Bilimleri Dergisi 32 (2), 47-60, 2017 | 2 | 2017 |
| Gastronomy Tourism and Foodborne Disease OB Karaca, G Konuray, Z Erginkaya PROCEEDINGS BOOK, 564, 2017 | 1 | 2017 |
| Microbial Assessment of Fenugreek Paste during Storage and Antimicrobial Effect of Greek Clover, Trigonella foenum-graecum Z Erginkaya, G Konuray International Journal of Nutrition and Food Engineering 10 (12), 855-858, 2016 | 1 | 2016 |
| Evaluation of Antibiotic Resistance and adeABC, adeR, adeS Efflux Pump Genes among Foodborne and Clinical Acinetobacter spp. in Türkiye M Terkuran, Z Erginkaya, G Konuray, M Meral, N Ünal, S Yaşar, F Köksal Iranian Journal of Public Health 51 (12), 2753, 2022 | | 2022 |
| Assessment of the Risk of Probiotics in Terms of the Food Safety and Human Health S Kalkan, Z Erginkaya, EÜ Turhan, G Konuray Health and Safety Aspects of Food Processing Technologies, 419-443, 2019 | | 2019 |
| ANTIBACTERIAL AND ANTI-ADHESIVE PROPERTIES OF BIOSURFACTANTS PRODUCED BY YEASTS FROM FOOD WASTE O Akgul, Z Erginkaya, G Konuray, EU Turhan | | 2019 |
