| Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability AS Akalın, H Kesenkas, N Dinkci, G Unal, E Ozer, O Kınık Journal of Dairy Science 101 (1), 37-46, 2018 | 191 | 2018 |
| Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese G Kavas, G Oysun, O Kinik, H Uysal Food chemistry 88 (3), 381-388, 2004 | 157 | 2004 |
| Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products AK Seçkin, O Gursoy, O Kinik, N Akbulut LWT-Food Science and Technology 38 (8), 909-915, 2005 | 117 | 2005 |
| Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages F Ozcelik, E Akan, O Kinik Food Bioscience 42, 101219, 2021 | 48 | 2021 |
| Cholesterol content and fatty acid composition of most consumed Turkish hard and soft cheeses O Kinik, O Gürsoy, A Kemal Seckin Czech journal of food sciences, 2005 | 43 | 2005 |
| Use of kombucha culture in the production of fermented dairy beverages P Sarkaya, E Akan, O Kinik LWT 137, 110326, 2021 | 31 | 2021 |
| Effect of mineral salt replacement on properties of Turkish White cheese E Akan, O Kinik Mljekarstvo: Časopis za unaprjeđenje proizvodnje i prerade mlijeka 68 (1), 46-56, 2018 | 31 | 2018 |
| Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk M Acu, O Kinik, O Yerlikaya Food Science and Technology 41 (1), 167-173, 2020 | 28 | 2020 |
| Incorporation of adjunct cultures of Enterococcus faecium, Lactobacillus paracasei subsp. paracasei and Bifidobacterium bifidum into white cheese O Gursoy, O Kinik J. Food Agric. Environ 8 (2), 107-112, 2010 | 27 | 2010 |
| Characterisation of yeasts isolated from artisanal Turkish dairy products. G Kavas, O Kinik, H Uysal, S Kilic, N Celikel, N Akbulut | 24 | 2010 |
| Physicochemical, biochemical, textural and sensory properties of Telli cheese-A traditional Turkish cheese made from cow milk H Kesenkaş, N Dinkci, K Seckin, O Gürsoy, O Kınık Bulgarian Journal of Agricultural Science 18 (5), 763-770, 2012 | 23 | 2012 |
| The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese O Gursoy, AK Seckin, O Kinik, AD Karaman International Journal of Food Sciences and Nutrition 63 (5), 610-615, 2012 | 23 | 2012 |
| The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese E Akan, O Yerlikaya, A Akpinar, C Karagozlu, O Kinik, HR Uysal International Journal of Dairy Technology 74 (3), 554-563, 2021 | 20 | 2021 |
| Benzoic acid formation and its relationship with microbial properties in traditional Turkish cheese varieties O Yerlikaya, L Gucer, E Akan, S Meric, E Aydin, O Kinik Food Bioscience 41, 101040, 2021 | 20 | 2021 |
| Determination of the microbial flora in traditional İzmir Tulum cheeses by Denaturing Gradient Gel Electrophoresis B Karabey, D Eroglu, C Vural, G Ozdemir, O Yerlikaya, O Kinik Journal of food science and technology 55, 956-963, 2018 | 20 | 2018 |
| The effects of black and green tea on antioxidant activity and sensory characteristics of kefir C Karagozlu, G Unal, AS Akalin, E Akan, O Kinik Agro Food Ind. Hi Tech 28, 77-80, 2017 | 15 | 2017 |
| The impact of medicinal and aromatic plant addition on antioxidant, total phenolic, antimicrobial activities, and microbiological quality of Mozzarella cheese. O Yerlikaya, E Akan, OY Bayram, AD Karaman, O Kinik International Food Research Journal 28 (3), 2021 | 13 | 2021 |
| USAGE OF RICE MILK IN PROBIOTIC YOGHURT PRODUCTION. AE Uzuner, O Kinik, F Korel, G Yildiz, O Yerlikaya Carpathian Journal of Food Science & Technology 8 (4), 2016 | 13 | 2016 |
| Bazı Tuzlama Yöntemlerinin Beyaz Peynir Üretiminde Uygulanabilirliği ve Peynir Kalitesine Etkileri Üzerinde Bir Araştırma 1-Duyusal ve Mikrobiyolojik Özelliklere Etkileri N Akbulut, S Gonc, O Kınık, H Uysal, S Akalın, G Kavas Erzincan Üniversitesi Fen Bilimleri Dergisi 33 (1), 9-15, 1996 | 13 | 1996 |
| Determination of benzoic acid content of dairy products consumed in Turkey L Gucer, O Kinik, O Yerlikaya, S Meric, E Aydin, M Kilincer, G Kurtulus, ... J. Food Saf. Food Qual. 67, 107-111, 2016 | 12 | 2016 |
