| Levels of 24 minerals in local goat milk, its strained yoghurt and salted yoghurt (tuzlu yoğurt) Z Guler Small Ruminant Research 71 (1-3), 130-137, 2007 | 163 | 2007 |
| Rootstock potential of Turkish Lagenaria siceraria germplasm for watermelon: plant growth, yield and quality F Karaca, H Yetişir, İ Solmaz, E Candir, Ş Kurt, N Sari, Z Güler Turkish Journal of Agriculture and Forestry 36 (2), 167-177, 2012 | 111 | 2012 |
| Changes in salted yoghurt during storage Z Güler International journal of food science & technology 42 (2), 235-245, 2007 | 105 | 2007 |
| Cholestrol LML Nollet, F Toldrá, Z Güler, PW Young Handbook of Dairy Food Analysis, 229-257, 2009 | 92* | 2009 |
| Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during … Z Güler, AC Gürsoy-Balcı Food chemistry 127 (3), 1065-1071, 2011 | 91 | 2011 |
| Characterization of volatile compounds and organic acids in ultra-high-temperature milk packaged in tetra brik cartons A Dursun, Z Güler, YE Şekerli International Journal of Food Properties 20 (7), 1511-1521, 2017 | 62 | 2017 |
| Effects of breed and lactation period on some characteristics and free fatty acid composition of raw milk from Damascus goats and German fawn x Hair goat b_1 crossbreds Z Güler, M Keskin, T Masatçioğlu, S Gül, O Biçer Turkish Journal of Veterinary & Animal Sciences 31 (5), 347-354, 2007 | 56 | 2007 |
| Glycolysis, lipolysis and proteolysis in raw sheep milk Tulum cheese during production and ripening: Effect of ripening materials A Tekin, Z Güler Food chemistry 286, 160-169, 2019 | 52 | 2019 |
| The essential mineral concentration of Torba yoghurts and their wheys compared with yoghurt made with cows’, ewes’ and goats’ milks Z Güler, H Şanal International Journal of Food Sciences and Nutrition 60 (2), 153-164, 2009 | 51 | 2009 |
| Profiles of organic acid and volatile compounds in acid-type cheeses containing herbs and spices (surk cheese) Z Güler International Journal of Food Properties 17 (6), 1379-1392, 2014 | 46 | 2014 |
| Relationships between proteolytic and lipolytic activity and sensory properties (taste–odour) of traditional Turkish white cheese Z Güler, T Uraz International journal of dairy technology 57 (4), 237-242, 2004 | 44 | 2004 |
| Characteristics of physico-chemical properties, volatile compounds and free fatty acid profiles of commercial set-type Turkish yoghurts Z Güler, YW Park Open Journal of Animal Sciences 1 (01), 1, 2011 | 43 | 2011 |
| Doğu Karadeniz Bölgesinde üretilen balların kimyasal ve duyusal nitelikleri Z Güler Gıda 30 (6), 2005 | 42 | 2005 |
| Quantification of free fatty acids and flavor characteristics of Kasar cheeses Z GÜLER Journal of Food Lipids 12 (3), 209-221, 2005 | 40 | 2005 |
| Volatile compounds in the peel and flesh of cucumber (Cucumis sativus L.) grafted onto bottle gourd (Lagenaria siceraria) rootstocks Z Guler, F Karaca, H Yetisir The Journal of Horticultural Science and Biotechnology 88 (2), 123-128, 2013 | 38 | 2013 |
| Proteolytic and lipolytic composition of Tulum cheeses Z Guler, T URAz Milchwissenschaft 58 (9/10), 502-505, 2003 | 36 | 2003 |
| Volatile organic compounds in watermelon (Citrullus lanatus) grafted onto 21 local and two commercial bottle gourd (Lagenaria siceraria) rootstocks Z Guler, E Candir, H Yetisir, F Karaca, I Solmaz The Journal of Horticultural Science and Biotechnology 89 (4), 448-452, 2014 | 32 | 2014 |
| Effect of harvest maturity on volatile compounds profiling and eating quality of hawthorn (Crataegus azarolus L.) fruit A Dursun, O Çalışkan, Z Güler, S Bayazit, D Türkmen, K Gündüz Scientia Horticulturae 288, 110398, 2021 | 29 | 2021 |
| Volatile organic compounds in the aril juices and seeds from selected five pomegranate (Punica granatum L.) cultivars Z Güler, E Gül International Journal of Food Properties 20 (2), 281-293, 2017 | 28 | 2017 |
| Volatile compounds and sensory properties in various melons, which were chosen from different species and different locations, grown in Turkey Z Güler, F Karaca, H Yetisir International Journal of Food Properties 16 (1), 168-179, 2013 | 28 | 2013 |
