| A review: chemical, microbiological and nutritional characteristics of kefir S Arslan CyTA-Journal of Food 13 (3), 340-345, 2015 | 182 | 2015 |
| Physicochemical, functional, and sensory properties of yogurts containing persimmon S Arslan, S Bayrakci Turkish journal of agriculture and forestry 40 (1), 68-74, 2016 | 63 | 2016 |
| Some properties of stirred yoghurt made with processed grape seed powder, carrot juice or a mixture of grape seed powder and carrot juice. S Arslan, S Özel | 43 | 2012 |
| Effect of olive leaf extract on the quality of low fat apricot yogurt H Peker, S Arslan Journal of Food Processing and Preservation 41 (5), e13107, 2017 | 34 | 2017 |
| Use of corn oil in the production of Turkish white cheese S Arslan, A Topcu, I Saldamli, G Koksal Journal of food science and technology 51, 2382-2392, 2014 | 20 | 2014 |
| Mikroenkapsülasyon ve süt teknolojisinde kullanım alanları H Peker, S Arslan Akademik Gıda 9 (6), 70-80, 2011 | 20 | 2011 |
| Effects of salt and phosphate levels on the emulsion properties of fresh and frozen hen meats S Arslan African Journal of Biotechnology 5 (10), 2006 | 17 | 2006 |
| Utilization of interesterified fat in the production of Turkish white cheese S Arslan, A Topcu, I Saldamli, G Koksal Food science and biotechnology 19, 89-98, 2010 | 15 | 2010 |
| Effects of addition of locust bean gum on sensory, chemical, and physical properties of low-fat yoghurt. H Peker, S Arslan | 14 | 2013 |
| The impact of quinoa flour on some properties of ayran Y Akkoyun, S Arslan Food Science & Nutrition 8 (10), 5410-5418, 2020 | 11 | 2020 |
| The effects of different dietary fiber use on the properties of kefir produced with cow's and goat's milk S Kef, S Arslan Journal of Food Processing and Preservation 45 (6), e15467, 2021 | 8 | 2021 |
| Süt reçeli üretim yöntemleri ve özellikleri C Tuna, S Arslan Akademik Gıda 14 (2), 204-208, 2016 | 8 | 2016 |
| Chemical and sensory characteristics of dried Çökelek cheeses at different temperatures G Ergene, S Arslan Journal of Food Processing and Preservation 43 (6), e13985, 2019 | 7 | 2019 |
| Effect of storage and some hydrocolloid blends on physicochemical, textural and sensory characteristics of keşkül, a dairy dessert S Kadağan, S Arslan Akademik Gıda 19 (4), 398-403, 2021 | 5 | 2021 |
| Classification of raw cow milk using information fusion framework O Polat, SG Akçok, MA Akbay, D Topaloğlu, S Arslan, CB Kalayci Journal of Food Measurement and Characterization 15, 5113-5130, 2021 | 4 | 2021 |
| EFFECTS OF HYDROCOLLOID COMBINATIONS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF KAZANDIBI S Arslan, S Kadagan Latin American Applied Research-An international journal 51 (2), 113-118, 2021 | 3 | 2021 |
| Bacteriological, physicochemical, and melissopalynologic properties of some Turkish honeys N Bozbeyoglu, S Arslan, A Guvensen, NM Dogan Akademik Gıda 17 (2), 167-175, 2019 | 3 | 2019 |
| The effect of fat replacers on chemical and textural properties of white brined cheese. S Arslan, A Topcu, I Saldamlı | 3 | 2010 |
| Farklı hidrokolloid kombinasyonları ve depolama süresinin sütlaç örneklerinin bazı özellikleri üzerine etkileri S Kadağan, S Arslan Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 28 (7), 1045-1050, 2022 | 2 | 2022 |
| Enhancement of kefir functionality by adding black elderberry and evaluation of its quality during storage Ü Barazi, S Arslan Food Science & Nutrition, 2024 | | 2024 |
