| Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream T Erkaya, E Dağdemir, M Şengül Food Research International 45 (1), 331-335, 2012 | 212 | 2012 |
| Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage T Erkaya, M Başlar, M Şengül, MF Ertugay Ultrasonics Sonochemistry 23, 406-412, 2015 | 88 | 2015 |
| The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage M Şengül, T Erkaya, M ŞENGÜL, H Yildiz International journal of dairy technology 65 (3), 429-436, 2012 | 84 | 2012 |
| Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks T Erkaya, M ŞENGÜL International Journal of Dairy Technology 64 (2), 240-246, 2011 | 65 | 2011 |
| Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures T Erkaya, M Şengul Journal of Dairy Research 82 (1), 47-55, 2015 | 59 | 2015 |
| Probiotic butter: Stability, free fatty acid composition and some quality parameters during refrigerated storage T Erkaya, B Ürkek, Ü Doğru, B Çetin, M Şengül International Dairy Journal 49, 102-110, 2015 | 51 | 2015 |
| Effect of photosonication treatment on inactivation of total and coliform bacteria in milk M Şengül, T Erkaya, M Başlar, MF Ertugay Food Control 22 (11), 1803-1806, 2011 | 40 | 2011 |
| β‐Carotene contents and quality properties of set type yoghurt supplemented with carrot juice and sugar S Cakmakci, D Tahmas‐Kahyaoglu, T Erkaya, K Cebi, AA Hayaloglu Journal of Food Processing and Preservation 38 (3), 1155-1163, 2014 | 38 | 2014 |
| In vitro angiotensin converting enzyme (ACE)-inhibitory and antioxidant activity of probiotic yogurt incorporated with orange fibre during storage T Erkaya-Kotan Journal of Food Science and Technology 57 (6), 2343–2353, 2020 | 35 | 2020 |
| Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural … Z Gürbüz, T Erkaya-Kotan, M Şengül International Dairy Journal 114, 104938, 2021 | 34 | 2021 |
| A comparative study on some quality properties and mineral contents of yoghurts produced from different type of milks T Erkaya Kafkas Üniversitesi Veteriner Fakültesi Dergisi 18 (2), 2012 | 34 | 2012 |
| Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.) B Ürkek, M Şengül, Hİ Akgül, TE Kotan International Journal of Food Engineering 15 (11-12), 20180029, 2019 | 28 | 2019 |
| Ultrasonik homojenizasyon işleminin yoğurdun su tutma kapasitesi üzerine etkisi M Şengül, M Başlar, T Erkaya, MF Ertugay Gıda 34 (4), 219-222, 2009 | 24* | 2009 |
| Compositional, biochemical and textural changes during ripening of T ulum cheese made with different coagulants M Şengül, T Erkaya, M Dervişoğlu, O Aydemir, O Gül International Journal of Dairy Technology 67 (3), 373-383, 2014 | 22 | 2014 |
| YABAN MERSİNİ İLAVESİYLE ÜRETİLEN DONDURMALARIN MİNERAL İÇERİKLERİ VE BAZI KALİTE ÖZELLİKLERİ T ERKAYA KOTAN GIDA DERGİSİ 43 (4), 635-643, 2018 | 19* | 2018 |
| An investigation of the antioxidant activities and some physicochemical characteristics of strawberry added yogurt. M Şengül, T Erkaya, H Yildiz Italian Journal of Food Science 26 (3), 2014 | 16 | 2014 |
| Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey Hİ Akgül, M Şengül, B Ürkek, TE Kotan Acta Scientiarum. Technology 43, 2021 | 14 | 2021 |
| Prevalence and comparing of some microbiological properties, somatic cell count and antibiotic residue of organic and conventional raw milk produced in Turkey B Ürkek, M Şengül, T Erkaya, V Aksakal Korean journal for food science of animal resources 37 (2), 264, 2017 | 14 | 2017 |
| Çiğ ve pastörize sütten üretilen kaşar peynirlerinin olgunlaşma süresince bazı mikrobiyolojik özelliklerinin karşılaştırılması M Şengül, T Erkaya, N Fırat Atatürk Üniversitesi Ziraat Fakültesi Dergisi 41 (2), 149-156, 2010 | 14 | 2010 |
| Kefir: Bileşimi, üretimi, probiyotik ve terapötik özellikleri B Ürkek, T Erkaya, M Şengül Akademik Gıda, 2012 | 13 | 2012 |
