| Residue contents of captan and procymidone applied on tomatoes grown in greenhouses and their reduction by duration of a pre-harvest interval and post-harvest culinary applications MF Cengiz, M Certel, B Karakaş, H Göçmen Food Chemistry 100 (4), 1611-1619, 2007 | 129 | 2007 |
| Advances in food biochemistry F Yildiz CRC press, 2009 | 115 | 2009 |
| Expression and characterization of Bacillus subtilis PY22 α-amylase in Pichia pastoris B Karakaş, M İnan, M Certel Journal of Molecular Catalysis B: Enzymatic 64 (3-4), 129-134, 2010 | 35 | 2010 |
| Peroxidation of membrane lipids in minimally processed cucumbers packaged under modified atmospheres B Karakaş, F Yıldız Food Chemistry 100 (3), 1011-1018, 2007 | 35 | 2007 |
| Identification of Bacillus species isolated from ropey breads both with classical methods and API identification kits F Erem, M Certel, B Karakas Akdeniz Universitesi Ziraat Fakultesi Dergisi 22 (2), 201-210, 2009 | 29 | 2009 |
| Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour T Öksüz, B Karakaş Cogent Food & Agriculture 2 (1), 1178693, 2016 | 24 | 2016 |
| Determination of HMF in roasted flour/oil mixtures and effect of solvent used in the extraction procedure K Akpınar, B Karakaş, H Akça, M Certel Food chemistry 128 (3), 790-794, 2011 | 22 | 2011 |
| DONDURULMUŞ HAMUR ile KISMİ OLARAK PİŞİRİLİP DONDURULMUŞ HAMURLARDAN ÜRETİLEN BEYAZ EKMEKLERİN FİZİKSEL TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ M CERTEL, F EREM, E Fundagül, Üİ KONAK, B KARAKAŞ Akdeniz Üniversitesi Ziraat Fakültesi Dergisi 22 (1), 91-102, 2009 | 21 | 2009 |
| Antalya yöresinde tüketilen yenebilir bazı yabani bitkilerin nitrat ve nitrit içerikleri M Certel, B Sık, F Cengiz, B Karakas Türkiye 9, 24-26, 2006 | 17 | 2006 |
| Farklı depolama koşullarında normal ve kepekli ekmeklerin mikrobiyolojik özellikleri, su aktivitesi ve sünme durumunun değişimi M Certel, F Erem, B Karakaş Gıda 34 (6), 351-358, 2009 | 16* | 2009 |
| Cloning and expression of pullulanase from Bacillus subtilis BK07 and PY22 in Pichia pastoris F Erden-Karaoğlan, B Karakaş-Budak, M Karaoğlan, M Inan Protein Expression and Purification 162, 83-88, 2019 | 7 | 2019 |
| Kapiler Elektroforez Tekniği ve Gıda Analizlerinde Kullanım Olanakları-Tahıl Proteinlerinin Analizine Getirdiği Açılımlar B Karakaş, M Certel Türkiye 9. Gıda Kongresi, 361-362, 2006 | 7 | 2006 |
| Heterologous expression of β‐γ‐type cyclodextrin glycosyltransferase of newly isolated alkaliphilic Bacillus sp. SD5 in Pichia pastoris E Kabacaoğlu, B Karakaş Budak Starch‐Stärke 69 (9-10), 1600365, 2017 | 6 | 2017 |
| Menengiç (Pistacia terebinthus L.) Ağacı meyvesinin (çitlembik) değerlendirilme olanakları B Karakaş, M Certel Traditional Foods Symposium, 46-49, 2004 | 6 | 2004 |
| Partial purification and characterization of an extracellular metallopeptidase produced by Bacillus amyloliquefaciens FE-K1 E Fundagül, İ Mehmet, BK BUDAK, M Certel Trakya University Journal of Natural Sciences, 2020 | 5 | 2020 |
| Detection and quantification of salep with real time PCR utilizing the nr‐ITS2 region E Kabacaoğlu, BK Budak Journal of the Science of Food and Agriculture 99 (5), 2447-2454, 2019 | 5 | 2019 |
| Effects of ultraviolet irradiation of batter and different baking methods on cake quality Üİ Konak, M Certel, B Karakaş Journal of Microbiology, Biotechnology and Food Sciences 7 (2), 113-117, 2017 | 5 | 2017 |
| Effect of starch substitution with pullulan on confectionery starch gel texture of lokum BK BUDAK Mediterranean Agricultural Sciences 32 (3), 323-327, 2019 | 4 | 2019 |
| Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana S İçen, B Karakaş‐Budak, M Certel International Journal of Food Science & Technology 56 (5), 2557-2564, 2021 | 1 | 2021 |
| Katı Faz Fermentasyon Yöntemi ile Enzim Üretimi Üİ Konak, B Karakaş, M Certel, F Erem Akademik Gıda 10 (3), 84-92, 2012 | 1 | 2012 |
Muharrem CERTELAkdeniz Üniversitesi在 akdeniz.edu.tr 的电子邮件经过验证
