| Evaluation of colour parameters and antioxidant activities of fruit wines H Kalkan Yıldırım International journal of food sciences and nutrition 57 (1-2), 47-63, 2006 | 116 | 2006 |
| Şarap teknolojisi N Aktan, H Kalkan Kavaklıdere Eğitim, 2000 | 107 | 2000 |
| Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content HK Yıldırım, YD Akçay, U Güvenç, A Altındişli, EY Sözmen International journal of food science & technology 40 (2), 133-142, 2005 | 96 | 2005 |
| Sofralık zeytin teknolojisi N Aktan, H Kalkan Ege Üniversitesi Basımevi 122, 1999 | 71 | 1999 |
| Evaluation of biogenic amines in organic and non-organic wines by HPLC OPA derivatization H Kalkan Yıldırım, A Üren, U Yücel Food Technology and Biotechnology 45 (1), 62-68, 2007 | 58 | 2007 |
| The effects of consumption of organic and nonorganic red wine on low-density lipoprotein oxidation and antioxidant capacity in humans YD Akçay, HK Yıldırım, U Güvenç, EY Sözmen Nutrition Research 24 (7), 541-554, 2004 | 54 | 2004 |
| Protection capacity against low-density lipoprotein oxidation and antioxidant potential of some organic and non-organic wines HK Yıldırım, YD Akçay, U Güvenç, EY Sözmen International journal of food sciences and nutrition 55 (5), 351-362, 2004 | 53 | 2004 |
| Turşu teknolojisi N Aktan, U Yücel, H Kalkan | 43 | 1998 |
| Application of artificial neural networks (ANNs) in wine technology H Baykal, HK Yıldırım Critical reviews in food science and nutrition 53 (5), 415-421, 2013 | 39 | 2013 |
| Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines H Şener, HK Yıldırım Food Science and Technology International 19 (6), 523-533, 2013 | 35 | 2013 |
| Pomegranate wine has greater protection capacity than red wine on low-density lipoprotein oxidation ED Sezer, YD Akçay, B İlanbey, HK Yıldırım, EY Sözmen Journal of Medicinal Food 10 (2), 371-374, 2007 | 32 | 2007 |
| Evaluation of methods for DNA extraction from must and wine B Işçi, H Kalkan Yıldırım, A Altindisli Journal of the Institute of Brewing 120 (3), 238-243, 2014 | 31 | 2014 |
| Sirke teknolojisi N Aktan, H Kalkan | 28* | 1998 |
| Effects of fining agents on antioxidant capacity of red wines HK Yıldırım Journal of the Institute of Brewing 117 (1), 55-60, 2011 | 26* | 2011 |
| Alternative methods of sulfur dioxide used in wine production HK Yıldırım, B Darıcı J. Microbiol. Biotechnol. Food Sci 9, 675-687, 2020 | 23 | 2020 |
| Microbial biotechnology in food and health RC Ray Academic Press, 2020 | 17 | 2020 |
| Effect of foliar applied KNO3 on yield, quality and leaf nutrients of Carignane and Colombard wine grapes A Altındişli, ME Irget, H Kalkan, S Kara, M Oktay International Workshop on Improved Crop Quality by Nutrient Management 24 …, 1998 | 17 | 1998 |
| High-performance liquid chromatographic determination of some phenolic acids of Turkish commercial wines: an electrochemical approach E Kilinc, H Kalkan Journal of Wine Research 14 (1), 17-23, 2003 | 16 | 2003 |
| Changes of phenolic acids during aging of organic wines HK Yıldırım, A Altindisli International Journal of Food Properties 18 (5), 1038-1045, 2015 | 15 | 2015 |
| Descriptive analysis of red wines from different grape cultivars in Turkey HK Yıldırım, Y Elmacı, G Ova, T Altuğ, U Yücel International Journal of Food Properties 10 (1), 93-102, 2007 | 15 | 2007 |
