| Determination of mineral contents of wild-grown edible mushrooms H Gençcelep, Y Uzun, Y Tunçtürk, K Demirel Food chemistry 113 (4), 1033-1036, 2009 | 288 | 2009 |
| Antioxidant properties of wild edible mushrooms A Keleş, I Koca, H Gençcelep J Food Process Technol 2 (6), 2-6, 2011 | 230 | 2011 |
| Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat N Aktaş, H Gençcelep Meat Science 74 (2), 404-408, 2006 | 145 | 2006 |
| Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk H Gençcelep, G Kaban, M Kaya Meat Science 77 (3), 424-430, 2007 | 122 | 2007 |
| Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics A Kurt, H Gençcelep Journal of Food Engineering 237, 128-136, 2018 | 96 | 2018 |
| The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions H Genccelep, FT Saricaoglu, M Anil, B Agar, S Turhan Food Hydrocolloids 48, 135-148, 2015 | 90 | 2015 |
| Determination of biogenic amines in fish products B Bilgin, H Gençcelep Food science and biotechnology 24, 1907-1913, 2015 | 83 | 2015 |
| Determination of biogenic amines in herby cheese S Andiç, H Genccelep, S Kose International Journal of Food Properties 13 (6), 1300-1314, 2010 | 80 | 2010 |
| Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis B Ağar, H Gençcelep, FT Saricaoğlu, S Turhan Food and Bioproducts Processing 100, 118-131, 2016 | 70 | 2016 |
| Determination of biogenic amines in sucuk H Gençcelep, G Kaban, MI Aksu, F Öz, M Kaya Food Control 19 (9), 868-872, 2008 | 69 | 2008 |
| Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C G Alak, SA Hisar, O Hisar, H Genççelep European Food Research and Technology 232, 23-28, 2011 | 62 | 2011 |
| The mineral contents of some wild edible mushrooms Y Uzun, H Genccelep, A Kaya, ME Akcay | 48 | 2011 |
| The effect of storage temperatures and packaging methods on properties of Motal cheese S Andiç, H Gençcelep, Y Tunçtürk, Ş Köse Journal of Dairy Science 93 (3), 849-859, 2010 | 46 | 2010 |
| The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese S Andiç, Y Tunçtürk, H Gençcelep Journal of Dairy Science 94 (4), 1668-1678, 2011 | 42 | 2011 |
| Evaluation of the nutritional and storage quality of meatballs formulated with bee pollen S Turhan, F Yazici, FT Saricaoglu, M Mortas, H Genccelep Korean Journal for Food Science of Animal Resources 34 (4), 423, 2014 | 40 | 2014 |
| The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions Ö Zorba, Ş Kurt, H Gençcelep Food Hydrocolloids 19 (1), 149-155, 2005 | 37 | 2005 |
| Evaluation of color, lipid oxidation and microbial quality in meatballs formulated with bee pollen during frozen storage S Turhan, FT Saricaoglu, M Mortas, F Yazici, H Genccelep Journal of Food Processing and Preservation 41 (3), e12916, 2017 | 26 | 2017 |
| Effects of bay leaf (Laurus nobilis) and green tea (Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging B Bilgin Fıçıcılar, H Gençcelep, T Özen CyTA-Journal of Food 16 (1), 848-858, 2018 | 23 | 2018 |
| THE EFFECT OF USING DRIED MUSHROOM (AGARICUS BISPORUS) ON LIPID OXIDATION AND COLOR PROPERTIES OF SUCUK H Gençcelep Journal of Food Biochemistry 36 (5), 587-594, 2012 | 23 | 2012 |
| Sucuk üretiminde değişik starter kültürler ve farklı nitrit seviyelerinin biyojen amin oluşumu üzerine etkileri H Gençcelep Fen Bilimleri Enstitüsü, 2006 | 20 | 2006 |
