| Biocontrol ability and action mechanisms of Aureobasidium pullulans GE17 and Meyerozyma guilliermondii KL3 against Penicillium digitatum DSM2750 and Penicillium expansum … B Agirman, H Erten Yeast 37 (9-10), 437-448, 2020 | 55 | 2020 |
| Importance of yeasts and lactic acid bacteria in food processing H Erten, B Ağirman, CPB Gündüz, E Çarşanba, S Sert, S Bircan, ... Food processing: Strategies for quality assessment, 351-378, 2014 | 37 | 2014 |
| Fermentation, pickling and Turkish table olives H Erten, CP Boyacı-Gündüz, B Ağırman, T Cabaroğlu Handbook of vegetable preservation and processing, 209-230, 2016 | 29 | 2016 |
| Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey S Leventdurur, S Sert‐Aydın, CP Boyaci‐Gunduz, B Agirman, ... Yeast 33 (7), 289-301, 2016 | 24 | 2016 |
| Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices O Sevindik, G Guclu, B Agirman, S Selli, P Kadiroglu, M Bordiga, ... Food Chemistry 378, 132079, 2022 | 23 | 2022 |
| Citric Acid Production by Yarrowia lipolytica E Carsanba, S Papanikolaou, P Fickers, B Agirman, H Erten Non-conventional yeasts: from basic research to application, 91-117, 2019 | 23 | 2019 |
| Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits AB Ghorbal, S Leventdurur, B Agirman, CP Boyaci-Gunduz, H Kelebek, ... Journal of Food Composition and Analysis 74, 1-9, 2018 | 18 | 2018 |
| The influence of various chloride salts to reduce sodium content on the quality parameters of şalgam (Shalgam): a traditional Turkish beverage based on black carrot B Agirman, H Erten Journal of food quality 2018, 2018 | 18 | 2018 |
| Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation CPB Gunduz, B Agirman, R Gaglio, E Franciosi, N Francesca, L Settanni, ... Food Chemistry: X 14, 100357, 2022 | 17 | 2022 |
| Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Şalgam: A black carrot fermented beverage B Agirman, L Settanni, H Erten Food Chemistry 344, 128618, 2021 | 16 | 2021 |
| Regional fermented vegetables and fruits in Europe H Erten, B Agirman, CPB Gunduz, AB Ghorbal CRC Press, 2017 | 9 | 2017 |
| SALGAM POWDER PRODUCTION FROM FERMENTED SALGAM: A TRADITIONAL TURKISH LACTIC ACID BEVERAGE. CP Boyaci-Gunduz, B Agirman, H Erten Carpathian Journal of Food Science & Technology 10 (2), 2018 | 6 | 2018 |
| Exploring yeast‐based microbial interactions: the next frontier in postharvest biocontrol B Agirman, E Carsanba, L Settanni, H Erten Yeast 40 (10), 457-475, 2023 | 5 | 2023 |
| Citric Acid Production by Yarrowia lipolytica. Non-Conventional Yeasts: From Basic Research to Application; Sibirny, A E Carsanba, S Papanikolaou, P Fickers, B Agirman, H Erten Springer Nature: Cham, Switzerland, 2019 | 5 | 2019 |
| Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik M Erdogan, B Agirman, CP Boyaci-Gunduz, H Erten Quality assurance and safety of crops & foods 10 (4), 399-410, 2018 | 5 | 2018 |
| Introduction to Yeast Genera Important in Food Biotechnology H Erten, CP Boyaci-Gunduz, B Agirman An Introduction to Microorganisms, 33-101, 2021 | 3 | 2021 |
| MEYVE VE SEBZELERDE HASAT SONRASI FUNGAL HASTALIKLARIN ANTAGONİSTİK MAYALAR İLE BİYOKONTROLÜ B AĞIRMAN, MN AKALIN, H ERTEN Gıda 44 (1), 31-49, 2019 | 3 | 2019 |
| The influence of Torulaspora delbrueckii on beer fermentation F Kayadelen, B Agirman, NP Jolly, H Erten FEMS Yeast Research 23, foad006, 2023 | 2 | 2023 |
| The chemical, microbiological and sensory characteristics of şalgam during fermentation process MA Cirak, B Agirman, H Erten Journal of Food Processing and Preservation 46, e15440, 2022 | 2 | 2022 |
| Şalgam Suyu Üretimi H Tangüler, B Ağırman Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, 511-530, 2020 | 2 | 2020 |
