| Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability AS Akalın, H Kesenkas, N Dinkci, G Unal, E Ozer, O Kınık Journal of Dairy Science 101 (1), 37-46, 2018 | 160 | 2018 |
| Antioxidant properties of kefir produced from different cow and soy milk mixtures H Kesenkaş Journal of Agricultural Sciences 17 (3), 253-259, 2011 | 53 | 2011 |
| Chemical, microbiological and sensory changes in ripening kefirs produced from starters and grains. S Kilic, H Uysal, N Akbulut, G Kavas, H Kesenkaș | 46 | 1999 |
| İzmir ilinde satılan sokak sütleri ile orta ve büyük ölçekli çiftliklerde üretilen sütlerin özelliklerinin belirlenmesi H KESENKAŞ, N AKBULUT Ege Üniversitesi Ziraat Fakültesi Dergisi 47 (2), 161-169, 2010 | 45 | 2010 |
| Effect of using different probiotic cultures on properties of Torba (strained) yoghurt. H Kesenkaş Dairy/Mljekarstvo 60 (1), 2010 | 44 | 2010 |
| Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese N Dinkçi, H Kesenkaş, AK Seçkin, Ö Kınık, S Gönç Grasas y aceites 62 (3), 275-283, 2011 | 42 | 2011 |
| Kefir H Kesenkaş, O Gürsoy, H Özbaş Fermented foods in health and disease prevention, 339-361, 2017 | 40 | 2017 |
| Kefir dondurması üretiminde soya sütünün kullanım olanakları üzerine bir araştırma H Kesenkaş, O Yerlikaya, A Akpınar, M Açu Journal of Ege University Faculty of Agriculture (Turkey) 50 (1), 2013 | 40 | 2013 |
| İzmir ili Holstein damızlık süt sığırı yetiştirici birliği işletmelerinde mastitisin yaygınlık düzeyi ve etkileyen etmenler üzerine araştırmalar II A Kaya, C Uzmay, İ Kaya, H Kesenkaş Mastitisin Yaygınlık Düzeyi. Ege Üniv. Ziraat Fak. Derg 38 (1), 63-70, 2001 | 39* | 2001 |
| Physicochemical, microbiological and sensory characteristics of soymilk kefir H Kesenkaş, N Dinkci, K Seckin, Ö Kınık, S Gönç, PG Ergönül, G Kavas African Journal of Microbiology Research 5 (22), 3737-3746, 2011 | 38 | 2011 |
| Some properties of set yoghurt made from caprine milk and bovine–caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder H Uysal, S Kilic, G Kavas, N Akbulut, H Kesenkas International Journal of Dairy Technology 56 (3), 177-181, 2003 | 37 | 2003 |
| The effect of using vegetable fat blend on some attributes of kashar cheese H Kesenkaş, N Dinkçia, AK Seçkinb, Ö Kinika, S Gönç Grasas y aceites 60 (1), 41-47, 2009 | 36 | 2009 |
| An innovative approach: cow/oat milk based kefir N Dinkçi, H Kesenkaş, F Korel, Ö Kınık Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 65 (3 …, 2015 | 33 | 2015 |
| Çiğ süt kalite değerlendirmesinde bulanık mantık yaklaşımı A Akıllı, H Atıl, H Kesenkaş | 32 | 2014 |
| Some properties of yoghurts produced from goat milk and cow-goat milk mixtures by different fortification methods G Kavas, H Uysal, S Kihc, N Akbulut, H Kesenkas Pakistan Journal of Biological Sciences (Pakistan) 6 (23), 2003 | 27 | 2003 |
| A functional milk beverage: Kefir H Kesenkas, O Yerlikaya, E Ozer Agro Food Industry Hi-Tech 24 (6), 53-55, 2013 | 23 | 2013 |
| The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese Ö Kınık, H Kesenkaş, P Günç Ergönül, E Akan Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 67 (1), 71-85, 2017 | 21 | 2017 |
| Pilot tesis koşullarında pastörize keçi sütünden Çimi peyniri üretimi S Kılıç, H Uysal, G Kavas, H Kesenkaş, N Akbulut | 21 | 2002 |
| Physicochemical, biochemical, textural and sensory properties of Telli cheese-A traditional Turkish cheese made from cow milk H Kesenkaş, N Dinkci, K Seckin, O Gürsoy, O Kınık Bulgarian Journal of Agricultural Science 18 (5), 763-770, 2012 | 20 | 2012 |
| Physicochemical and sensory characteristics of winter yoghurt produced from mixtures of cow’s and goat’s milk H Kesenkaş, C Karagözlü, O Yerlikaya, Ö Elif, A AKPINAR, N Akbulut Journal of Agricultural Sciences 23 (1), 53-62, 2017 | 19 | 2017 |
