| Determination of some probiotic properties on Lactobacilli and Bifidobacteria I Cakir Ankara Ankara University, 2003 | 105* | 2003 |
| Relationship among fecal coliforms and Escherichia coli in various foods HB Doğan-Halkman, İ Çakır, F Keven, RW Worobo, AK Halkman European Food Research and Technology 216, 331-334, 2003 | 63 | 2003 |
| Probiyotikler: tanımı, etki mekanizması, seçim ve güvenilirlik kriterleri İ ÇAKIR, ML ÇAKMAKÇI GIDA 29 (6), 427-434, 2004 | 61 | 2004 |
| Koliform grup bakteriler ve E. coli İ Çakır M. Akçelik, K. Ayhan, İ. Çakır, HB Doğan, V. Gürgün, AK Halkman, D. Kaleli …, 2000 | 45* | 2000 |
| Gıda mikrobiyolojisi ve uygulamaları M Akçelik, K Ayhan, İ Çakır, HB Doğan, V Gürgün, AK Halkman, D Kaleli, ... Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, Sim …, 2000 | 41 | 2000 |
| Molecular Differentiation of Lactococcus lactis Subspecies lactis and cremoris Strains by Ribotyping and Site Specific-PCR P Basaran, N Basaran, I Cakir Current Microbiology 42, 45-48, 2001 | 35 | 2001 |
| The utility of iPBS retrotransposons markers to analyze genetic variation in yeast F Aydın, G Özer, M Alkan, İ Çakır International Journal of Food Microbiology 325, 108647, 2020 | 28 | 2020 |
| Microencapsulation of phages to analyze their demeanor in physiological conditions E Acar Soykut, EK Tayyarcan, Ş Evran, İH Boyacı, İ Çakır, M Khaaladi, ... Folia microbiologica 64, 751-763, 2019 | 25 | 2019 |
| Some properties of bacterial cellulose produced by new native strain Gluconacetobacter sp. A06O2 obtained from Turkish vinegar AG Karahan, A Akoğlu, İ Çakır, A Kart, ML Çakmakçı, A Uygun, F Göktepe Journal of Applied Polymer Science 121 (3), 1823-1831, 2011 | 25 | 2011 |
| The need for confirmation in coliform and E. coli enumeration in foods I Cakir, HB DOĞAN, E BAŞPINAR, F KEVEN, AK HALKMAN Turkish Journal of Veterinary & Animal Sciences 26 (5), 1049-1053, 2002 | 22 | 2002 |
| Effects of bacterial cellulose as a fat replacer on some properties of fat-reduced mayonnaise. A Akoğlu, İ Çakır, AG Karahan, ML Çakmakçı | 20 | 2018 |
| Bakteriyel selülozun özellikleri ve gıda sanayisinde kullanımı A Akoğlu, AG Karahan, ML Çakmakçı, İ Çakır Gıda 35 (2), 127-134, 2010 | 20* | 2010 |
| Gıda mikrobiyolojisi ve uygulamaları İ Çakır Escherichia coli O 157, 403-411, 2000 | 20 | 2000 |
| Start Codon Targeted (SCoT) markers for the assessment of genetic diversity in yeast isolated from Turkish sourdough F Aydın, G Özer, M Alkan, İ Çakır Food Microbiology 107, 104081, 2022 | 19 | 2022 |
| Introducing a traditional dairy product Keș: chemical, microbiological, and sensorial properties and fatty acid composition. İ Çakır, H Coșkun, İT Akoğlu, MF İșleyen, M Kıralan, A Bayrak | 19 | 2009 |
| An alternative approach for enumeration of Escherichia coli in foods I Cakir, HB Dogan, AK Halkman, RW Worobo International journal of food microbiology 68 (3), 217-223, 2001 | 19 | 2001 |
| Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey S Bağder Elmacı, F Özçelik, M Tokatlı, İ Çakır Antonie Van Leeuwenhoek 105, 835-847, 2014 | 18 | 2014 |
| Bolu ve çevresinde üretilen ve geleneksel bir süt ürünü olan Keş’in yapılışı H Coşkun, A Bayrak, İ Çakır, İT Akoğlu, M Kıralan, F İşleyen, B Gölköy Dünya Gıda Dergisi 13, 42-48, 2008 | 18 | 2008 |
| Çeşitli gıdalarda koliform, fekal koliform ve E. coli varlığı HB Doğan, İ Çakır, F Keven, S Coşansu, N Kıral, Tİ Dağer, G Gürsu, ... Gıda 26 (2), 2001 | 18 | 2001 |
| Antibacterial and antifungal activities of some lactic acid bacteria isolated from naturally fermented herbs I Cakir J Food Agric Environ 8, 223-226, 2010 | 17 | 2010 |
Mehmet Lütfü ÇakmakçıAnkara Üniversitesi在 ankara.edu.tr 的电子邮件经过验证
