| Importance of acetic acid bacteria in food industry IY Sengun, S Karabiyikli Food control 22 (5), 647-656, 2011 | 301 | 2011 |
| Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella typhimurium on carrots (Daucus carota L.) IY Sengun, M Karapinar International journal of food microbiology 96 (3), 301-305, 2004 | 174 | 2004 |
| Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food IY Sengun, DS Nielsen, M Karapinar, M Jakobsen International journal of food microbiology 135 (2), 105-111, 2009 | 160 | 2009 |
| Mycotoxins and mould contamination in cheese: a review I Sengun, DB Yaman, S Gonul World Mycotoxin Journal 1 (3), 291-298, 2008 | 147 | 2008 |
| Effectiveness of household natural sanitizers in the elimination of Salmonella typhimurium on rocket (Eruca sativa Miller) and spring onion (Allium cepa L.) IY Sengun, M Karapinar International Journal of Food Microbiology 98 (3), 319-323, 2005 | 101 | 2005 |
| Antimicrobial effect of koruk (unripe grape—Vitis vinifera) juice against Salmonella typhimurium on salad vegetables M Karapinar, IY Sengun Food Control 18 (6), 702-706, 2007 | 92 | 2007 |
| Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes IY Sengun, GY Turp, F Icier, P Kendirci, G Kor LWT-Food Science and Technology 55 (1), 232-239, 2014 | 57 | 2014 |
| Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from various raw materials IY Sengun, G Kilic, B Ozturk Food science and biotechnology 29, 401-408, 2020 | 46 | 2020 |
| Determining the usage ways and nutrient contents of some wild plants around Kisecik Town(Karaman/Turkey) E Yuecel, A Tapirdamaz, IY Senguen, G Yilmaz, A Ak Biological Diversity and Conservation 4 (3), 71-82, 2011 | 44 | 2011 |
| Microbiological quality of T arhana, T urkish cereal based fermented food IY Sengun, M Karapinar Quality Assurance and Safety of Crops & Foods 4 (1), 17-25, 2012 | 42 | 2012 |
| The wild plants consumed as a food in Mihalıççık district (Eskişehir/Turkey) and consumption forms of these plants E Yücel, F Güney, İY Şengün Biological Diversity and Conservation 3 (3), 158-175, 2010 | 41 | 2010 |
| Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef IY Sengun, GY Turp, SN Cicek, T Avci, B Ozturk, G Kilic International Journal of Food Microbiology 336, 108904, 2021 | 40 | 2021 |
| Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat IY Sengun, E Goztepe, B Ozturk LWT 113, 108317, 2019 | 36 | 2019 |
| The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage IY Sengun, A Kirmizigul, K Atlama, B Yilmaz LWT 118, 108707, 2020 | 32 | 2020 |
| Acetic acid bacteria: Fundamentals and food applications IY Sengun CRC Press, 2017 | 30 | 2017 |
| Beneficial effects of acetic acid bacteria and their food products S Karabiyikli, IY Sengun Acetic Acid Bacteria, 321-342, 2017 | 28 | 2017 |
| Lactic acid bacteria used in the production of fermented foods İY Şengün Biological Diversity and Conservation 4 (1), 42-53, 2011 | 28 | 2011 |
| Elimination of Yersinia enterocolitica on carrots (Daucus carota L.) by using household sanitisers IY Sengun, M Karapinar Food Control 16 (10), 845-850, 2005 | 27 | 2005 |
| Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157: H7 and Listeria monocytogenes … B Ozturk, IY Sengun International journal of food microbiology 304, 32-38, 2019 | 26 | 2019 |
| BİTKİSEL KAYNAKLI BAZI DOĞAL ANTİMİKROBİYALLER İY Şengün, B Öztürk Anadolu University Journal of Science and Technology C-Life Sciences and …, 2018 | 26 | 2018 |
