| Antimicrobial properties of some essential oils against some pathogenic microorganisms N Celikel, G Kavas Czech journal of food sciences 26 (3), 174, 2008 | 264 | 2008 |
| The effects of thyme and clove essential oil fortified edible films on the physical, chemical and microbiological characteristics of kashar cheese G Kavas, N Kavas, D Saygili Journal of food quality 38 (6), 405-412, 2015 | 95 | 2015 |
| Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects on Escherichia coli O157:H7 and Staphylococcus aureus N Kavas, G Kavas, D Saygili CyTA-Journal of Food 14 (2), 317-323, 2016 | 45 | 2016 |
| Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese N Kavas, G Kavas Food Science and Technology 36, 672-678, 2016 | 29 | 2016 |
| The effects of mint (Mentha spicata) essential oil fortified edible films on the physical, chemical and microbiological characteristics of lor cheese G Kavas, N Kavas Journal of Food, Agriculture and Environment 12 (3-4), 40-45, 2014 | 29 | 2014 |
| Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese N Kavas, G Kavas, Ö Kinik, M Ateş, M Kaplan, G Şatir Food Science and Technology 42, e55620, 2021 | 21 | 2021 |
| Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids N Kavas Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 66 (1), 34-47, 2016 | 19 | 2016 |
| Use of egg white protein powder based films fortified with sage and lemon balm essential oils in the storage of lor cheese G Kavas, N Kavas Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 66 (2 …, 2016 | 18 | 2016 |
| Mikroalglerin gıdalarda renk verici madde (pigment) kaynağı olarak kullanımı N Çelikel, Ö Kınık, S Gönç, G Kavas Türkiye 9, 24-26, 2006 | 17 | 2006 |
| Use of turmeric (Curcuma longa L.) essential oil added to an egg white protein powder-based film in the storage of Çökelek cheese N Kavas, G Kavas J Food Chem Nanotechnol 3 (3), 105-10, 2017 | 14 | 2017 |
| Probiotic frozen yoghurt production using camel milk (Camelus dromedarius) with improved functions by strawberry guava (Psidium littorale var. cattleianum) fortification N Kavas, G Kavas British Journal of Applied Science & Technology 14 (5), 1, 2016 | 13 | 2016 |
| The effect of using microencapsulated pro and prebiotics on the aromatic compounds and sensorial properties of synbiotic goat cheese N Kavas, G Kavas, Ö Kınık, M Ateş, G Şatır, M Kaplan Food Bioscience 43, 101233, 2021 | 11 | 2021 |
| Slow Food (Yavaş Yemek) ve Cittaslow (Yavaş Şehir) G Kavas, N Kavas Dünya Gıda, 2012 | 11 | 2012 |
| Functional probiotic yoghurt production with royal jelly fortification and determination of some properties N Kavas International Journal of Gastronomy and Food Science 28, 100519, 2022 | 9 | 2022 |
| Süt teknolojisinde pulse elektrik alan uygulamaları G Kavas, N Kavas, S Gönç, Ö Kınık Gıda Mühendisliği 5, 8-10, 2007 | 9 | 2007 |
| Functional Probiotic Yoghurt Production with Pomegranate (Punica granatum L.) Juice Concentrate Fortification N Kavas, G Kavas Journal of Scientific Research and Reports 10 (2), 1-10, 2016 | 6 | 2016 |
| Fonksiyonel gıdalarda mikroalglerin nutrasötik olarak kullanılması G Kavas, N Kavas Dünya Gıda Dergisi 7, 96-98, 2009 | 5 | 2009 |
| Functional probiotic yoghurt production with black mulberry (Morus nigra L.) juice concentrate fortification N Kavas, G Kavas GSC Biological and Pharmaceutical Sciences 5 (2), 096-102, 2018 | 4 | 2018 |
| Effect of TheLavander Essential Oil Fortified Edible Film on Some Properties of Kashar Cheese During Storage Time N Kavas, G Kavas IOSR J Environ Sci 12 (11), 55-60, 2018 | 4 | 2018 |
| Use of egg white protein powder based films fortified with basil (Ocimum basilicum L.) essential oils in the storage of Çökelek cheese N Kavas, G Kavas Journal of Scientific Research & Reports 15 (5), 1-10, 2017 | 4 | 2017 |
