| Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat A Soyer, B Özalp, Ü Dalmış, V Bilgin Food chemistry 120 (4), 1025-1030, 2010 | 503 | 2010 |
| Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks) A Soyer, AH Ertaş, Ü Üzümcüogˇlu Meat science 69 (1), 135-141, 2005 | 216 | 2005 |
| Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks) A Soyer, AH Ertaş, Ü Üzümcüogˇlu Meat science 69 (1), 135-141, 2005 | 216 | 2005 |
| Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage SS Turgut, F Işıkçı, A Soyer Meat Science 129, 111-119, 2017 | 207 | 2017 |
| Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage SS Turgut, A Soyer, F Işıkçı Meat science 116, 126-132, 2016 | 197 | 2016 |
| Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage Ü Dalmış, A Soyer Meat science 80 (2), 345-354, 2008 | 151 | 2008 |
| Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage B Özalp Özen, A Soyer Journal of food science and technology 55, 120-127, 2018 | 73 | 2018 |
| Kinetics of oxidation of the lipids and proteins of cod sarcoplasmic reticulum A Soyer, HO Hultin Journal of agricultural and food chemistry 48 (6), 2127-2134, 2000 | 72 | 2000 |
| Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle B Özalp Özen, M Eren, A Pala, İ Özmen, A Soyer International journal of food science & technology 46 (4), 724-731, 2011 | 67 | 2011 |
| Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils ED Soncu, B Arslan, D Ertürk, S Küçükkaya, N Özdemir, A Soyer Lwt 97, 198-204, 2018 | 43 | 2018 |
| Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages B Arslan, A Soyer Meat science 145, 107-113, 2018 | 40 | 2018 |
| Effects of different salt contents on some quality characteristics during processing of dry‐cured Turkish pastirma Ş UĞUZ, A SOYER, Ü DALMIŞ Journal of Food Quality 34 (3), 204-211, 2011 | 35 | 2011 |
| Effects of different salt contents on some quality characteristics during processing of dry‐cured Turkish pastirma Ş UĞUZ, A SOYER, Ü DALMIŞ Journal of Food Quality 34 (3), 204-211, 2011 | 35 | 2011 |
| Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory … ED Soncu, N Özdemir, B Arslan, S Küçükkaya, A Soyer Meat science 166, 108127, 2020 | 34 | 2020 |
| Effects of fat level and storage time on lipid and color stability of naturally fermented Turkish sausages (Sucuk) A Soyer, AH Ertas Journal of Muscle Foods 18 (3), 330-340, 2007 | 32 | 2007 |
| Fermente et ürünlerinde kaliteyi etkileyen iç faktörler A Soyer Gıda 27 (1), 2002 | 32 | 2002 |
| Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk) A Soyer European Food Research and Technology 221, 412-415, 2005 | 30 | 2005 |
| Nar kabuğu ekstraktının antimikrobiyel ve antioksidan aktivitesinin köfte kalitesine etkisi H Özdemir, A Soyer, T Şeref, M Turan Gıda 39 (6), 355-362, 2014 | 29 | 2014 |
| THE EFFECT OF PROCESSING METHOD AND STORAGE TIME ON CONSTITUENTS OF TURKISH SAUSAGES (SUCUK) Ö COŞKUNER, AH ERTAŞ, A Soyer Journal of food processing and preservation 34, 125-135, 2010 | 28 | 2010 |
| Dondurulmuş kolyoz (Scomber japonicus) balıklarında lipid oksidasyonu üzerine bazı antioksidanların ve vakum paketlemenin etkisi A Soyer Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Doktora Tezi, 1995 | 25 | 1995 |
