| An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins N Cebi, MZ Durak, OS Toker, O Sagdic, M Arici Food chemistry 190, 1109-1115, 2016 | 237 | 2016 |
| Some characteristics of Lactobacillus isolates from infant faeces M Arici, B Bilgin, O Sagdic, C Ozdemir Food Microbiology 21 (1), 19-24, 2004 | 158 | 2004 |
| Boza: A lactic acid fermented cereal beverage as a traditional Turkish food M Arici, O Daglioglu Food Reviews International 18 (1), 39-48, 2002 | 154 | 2002 |
| Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats M Başlar, M Kılıçlı, OS Toker, O Sağdıç, M Arici Innovative Food Science & Emerging Technologies 26, 182-190, 2014 | 140 | 2014 |
| Antibacterial effect of Turkish black cumin (Nigella sativa L.) oils M Arici, O Sagdic, U Gecgel Grasas y Aceites 56 (4), 259-262, 2005 | 130 | 2005 |
| Incidence of Escherichia coli O157 in raw milk and white pickled cheese manufactured from raw milk in Turkey Ö Öksüz, M Arici, S Kurultay, T Gümüs Food Control 15 (6), 453-456, 2004 | 118 | 2004 |
| Determination of fatty acid composition of γ-irradiated hazelnuts, walnuts, almonds, and pistachios U Gecgel, T Gumus, M Tasan, O Daglioglu, M Arici Radiation Physics and Chemistry 80 (4), 578-581, 2011 | 97 | 2011 |
| Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results MT Yilmaz, NB Tatlisu, OS Toker, S Karaman, E Dertli, O Sagdic, M Arici Food Research International 64, 634-646, 2014 | 94 | 2014 |
| Hardaliye: Fermented grape juice as a traditional Turkish beverage M Arici, F Coskun Food Microbiology 18 (4), 417-421, 2001 | 92 | 2001 |
| Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: an optimization study based … MT Yilmaz, E Dertli, OS Toker, NB Tatlisu, O Sagdic, M Arici Journal of Dairy Science 98 (3), 1604-1624, 2015 | 88 | 2015 |
| Effects of tarhana fermentation and drying methods on the fate of Escherichia coli O157:H7 and Staphylococcus aureus O Daglioglu, M Arici, M Konyali, T Gumus European Food Research and Technology 215, 515-519, 2002 | 87 | 2002 |
| The famous Turkish rose essential oil: Characterization and authenticity monitoring by FTIR, Raman and GC–MS techniques combined with chemometrics N Cebi, M Arici, O Sagdic Food chemistry 354, 129495, 2021 | 81 | 2021 |
| Selection of starters for a traditional Turkish yayik butter made from yoghurt O Sağdiç, M Arici, O Simşek Food Microbiology 19 (4), 303-312, 2002 | 77 | 2002 |
| Effect of gamma radiation on microbiological and oil properties of black cumin (Nigella sativa L.) M Arici, FA Colak, Ü Gecgel Grasas y aceites 58 (4), 339-343, 2007 | 70 | 2007 |
| Inhibition of heat resistant molds: Aspergillus fumigatus and Paecilomyces variotii by some plant essential oils T Gumus, AS Demirci, O Sagdic, M Arici Food Science and Biotechnology 19, 1241-1244, 2010 | 64 | 2010 |
| Effect of different fermentation condition on estimated glycemic index, in vitro starch digestibility, and textural and sensory properties of sourdough bread H Demirkesen-Bicak, M Arici, M Yaman, S Karasu, O Sagdic Foods 10 (3), 514, 2021 | 55 | 2021 |
| Mycoflora of hazelnut (Corylus avellana L.) and aflatoxin content in hazelnut kernels artificially infected with Aspergillus parasiticus O Şimşek, M Arici, C Demir Food/Nahrung 46 (3), 194-196, 2002 | 54 | 2002 |
| Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread RM Yildirim, M Arici Lwt 112, 108224, 2019 | 51 | 2019 |
| Kültür kullanımının Tulum peynirinin duyusal, fiziksel-kimyasal ve mikrobiyolojik özelliklerine etkisi M ARICI, O Şimşek Gıda 16 (1), 1991 | 50 | 1991 |
| Effect of Gamma Irradiation on Total Phenolic Contents and Antioxidant Activities of Satureja Hortensis, Thymus Vulgaris, and Thymbra Spicata from Turkey T Gumus, S Albayrak, O Sagdic, M Arici International journal of food properties 14 (4), 830-839, 2011 | 48 | 2011 |
