| The relationship between muscle fiber characteristics and some meat quality parameters in Turkish native sheep breeds E Şirin, Y Aksoy, M Uğurlu, Ü Cicek, A Önenc, Z Ulutaş, U Şen, M Kuran Small Ruminant Research 150, 46-51, 2017 | 52 | 2017 |
| Meat production characteristics of Turkish native breeds: II. meat quality, fatty acid, and cholesterol profile of lambs Y Aksoy, Ü Çiçek, U Şen, E Şirin, M Uğurlu, A Önenç, M Kuran, Z Ulutaş Archives Animal Breeding 62 (1), 41-48, 2019 | 42 | 2019 |
| Lipolytic changes in fermented sausages produced with turkey meat: effects of starter culture and heat treatment B Karsloğlu, ÜE Çiçek, N Kolsarici, K Candoğan Korean journal for food science of animal resources 34 (1), 40, 2014 | 29 | 2014 |
| Meat production characteristics of Turkish native breeds: I. Fattening, slaughter and carcass traits of lambs Ü Çiçek, Y Aksoy, U Şen, M Uğurlu, Z Ulutaş, E Şirin, M Kuran, A Önenç South African Journal of Animal Science 48 (4), 665-672, 2018 | 20 | 2018 |
| Investigation of physicochemical and sensorial quality of a type of traditional meat product: Bez sucuk Ü Çiçek, N Polat LWT-Food Science and Technology 65, 145-151, 2016 | 18 | 2016 |
| Et ve et ürünlerinde heterosiklik aminler Ü Çiçek, A Bulgan Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG) 2013 (1 …, 2013 | 17 | 2013 |
| Dana etinin bazı fizikokimyasal ve mikrobiyolojik özellikleri üzerine farklı ambalajlama yöntemleri ve depolama süresinin etkisi Ü Çiçek, Ş Karabıyıklı, D Çabuk, B İyiekmekçi, H Kurbandurdiyev, ... Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG) 2013 (2 …, 2013 | 17 | 2013 |
| Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios Ü Çiçek, K Tokatli Korean journal for food science of animal resources 38 (1), 152, 2018 | 13 | 2018 |
| The sensory properties of fermented turkey sausages: effects of processing methodologies and starter culture Ü Çiçek, N Kolsarici, K Candoğan Journal of Food Processing and Preservation 39 (6), 663-670, 2015 | 11 | 2015 |
| Physical and biochemical quality properties of fermented beef sausages: Bez sucuk Ü Çiçek, T Köse Acta Alimentaria 45 (3), 363-370, 2016 | 10 | 2016 |
| Vakum ambalajlı olarak soğukta muhafaza edilen dana, kuzu ve tavuk etlerinin bazı fizikokimyasal ve mikrobiyolojik özellikleri Ü Çiçek, Ş Karabıyıklı, FN Kılınçer, AT Yıldırım, H Cevahiroğlu Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG) 2014 (1 …, 2014 | 9 | 2014 |
| Kişniş ve Sarımsak Oleoresini ile Marine Edilmiş Tavuk Etlerinin Bazı Fizikokimyasal Özellikleri G Yıldırım, Ü Çiçek Gaziosmanpaşa Bilimsel Araştırma Dergisi 10 (3), 154-164, 2021 | 4 | 2021 |
| The effects of packaging methodologies and storage period on some physicochemical and microbiological properties of beef. Ü Çİçek, Ș Karabıyıklı, D Çabuk, B İyİekmekçİ, H Kurbandurdİyev, ... | 2 | 2013 |
| The Effect of Birth Weight on Fattening Performance, Meat Quality, and Muscle Fibre Characteristics in Lambs of the Karayaka Native Breed E Şirin, U Şen, Y Aksoy, Ü Çiçek, Z Ulutaş, M Kuran Animals 14 (5), 704, 2024 | 1 | 2024 |
| Evaluation of physicochemical properties of çemengilik-a traditional meatball produced with fenugreek paste containing different tomato paste ratios DÇ Kök, Ü Çiçek Emirates Journal of Food and Agriculture 34 (6), 487-493, 2022 | 1 | 2022 |
| Tokat ilinde satışa sunulan köfte ve dönerlerin bazı fiziksel, kimyasal ve serolojik özellikleri A Çimen, Ü Çiçek Gaziosmanpaşa Bilimsel Araştırma Dergisi 10 (2), 71-83, 2021 | 1 | 2021 |
| Biogenic Amine Levels of Bez Sucuks–a Type of Traditional Fermented Beef Sausage Ü Çiçek Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG) 33 (1 …, 2016 | 1 | 2016 |
| Evaluation of physicochemical properties of cemengilik-A traditional meatball produced with fenugreek paste containing different tomato paste ratios DC Kok, U Cicek EMIRATES JOURNAL OF FOOD AND AGRICULTURE 34 (6), 487-493, 2022 | | 2022 |
| profile of lambs Y Aksoy, Ü Çiçek, U Şen, E Şirin, M Uğurlu, A Önenç, M Kuran, Z Ulutaş | | 2019 |
| Some physicochemical and microbiological evolution of vacuum packaged beef, lamb and chicken meat during refrigerated storage. Ü Çİçek, Ș Karabıyıklı, FN Kılınçer, AT Yıldırım, H Cevahgdot over˜ roğlu | | 2014 |
