| Use of ozone in the food industry ZB Guzel-Seydim, AK Greene, AC Seydim LWT-Food Science and Technology 37 (4), 453-460, 2004 | 958 | 2004 |
| Functional properties of vinegar NH Budak, E Aykin, AC Seydim, AK Greene, ZB Guzel‐Seydim Journal of food science 79 (5), R757-R764, 2014 | 531 | 2014 |
| Functional properties of kefir ZB Guzel-Seydim, T Kok-Tas, AK Greene, AC Seydim Critical reviews in food science and nutrition 51 (3), 261-268, 2011 | 379 | 2011 |
| Determination of organic acids and volatile flavor substances in kefir during fermentation ZB Güzel-Seydim, AC Seydim, AK Greene, AB Bodine Journal of Food composition and Analysis 13 (1), 35-43, 2000 | 333 | 2000 |
| Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation Z Guzel‐seydim, JT Wyffels, AC Seydim, AK Greene International Journal of Dairy Technology 58 (1), 25-29, 2005 | 267 | 2005 |
| Efficacy of ozone to reduce bacterial populations in the presence of food components Z Güzel-Seydim, PI Bever Jr, AK Greene Food Microbiology 21 (4), 475-479, 2004 | 202 | 2004 |
| Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats NH Budak, D Kumbul Doguc, CM Savas, AC Seydim, T Kok Tas, MI Ciris, ... Journal of Agricultural and Food Chemistry 59 (12), 6638-6644, 2011 | 184 | 2011 |
| Antioxidant activity and phenolic content of wine vinegars produced by two different techniques HN Budak, ZB Guzel‐Seydim Journal of the Science of Food and Agriculture 90 (12), 2021-2026, 2010 | 183 | 2010 |
| Organic acids and volatile flavor components evolved during refrigerated storage of kefir Z Guzel-Seydim, AC Seydim, AK Greene Journal of Dairy Science 83 (2), 275-277, 2000 | 180 | 2000 |
| Effects of different fermentation parameters on quality characteristics of kefir T Kök-Taş, AC Seydim, B Özer, ZB Guzel-Seydim Journal of dairy science 96 (2), 780-789, 2013 | 153 | 2013 |
| Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt ZB Guzel-Seydim, E Sezgin, AC Seydim Food control 16 (3), 205-209, 2005 | 141 | 2005 |
| A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties ZB Guzel-Seydim, Ç Gökırmaklı, AK Greene Trends in Food Science & Technology 113, 42-53, 2021 | 126 | 2021 |
| Effect of fat replacers on kefir quality B Ertekin, ZB Guzel‐Seydim Journal of the Science of Food and Agriculture 90 (4), 543-548, 2010 | 124 | 2010 |
| Effectiveness of ozone, heat and chlorine for destroying common food spoilage bacteria in synthetic media and biofilms B Dosti, Z GUZEL‐SEYDIM, AK Greene International journal of dairy technology 58 (1), 19-24, 2005 | 99 | 2005 |
| Chemical and physical properties of ozone AK Greene, ZB Güzel-Seydim, AC Seydim Ozone in food processing, 19-31, 2012 | 90 | 2012 |
| How kefir fermentation can affect product composition? G Satir, ZB Guzel-Seydim Small Ruminant Research 134, 1-7, 2016 | 81 | 2016 |
| Effects of probiotic bacteria and oils on fatty acid profiles of cultured cream FY Ekinci, OD Okur, B Ertekin, Z Guzel‐Seydim European Journal of Lipid Science and Technology 110 (3), 216-224, 2008 | 75 | 2008 |
| Identification of microbial flora in kefir grains produced in Turkey using PCR TKÖK TAŞ, FY Ekinci, ZB GUZEL‐SEYDIM International Journal of Dairy Technology 65 (1), 126-131, 2012 | 71 | 2012 |
| Use of fat replacers in the production of reduced‐calorie vanilla ice cream V Aykan, E Sezgin, ZB Guzel‐Seydim European Journal of Lipid Science and Technology 110 (6), 516-520, 2008 | 70 | 2008 |
| Influence of Kefir fermentation on the bioactive substances of different breed goat milks G Satir, ZB Guzel-Seydim LWT-Food Science and Technology 63 (2), 852-858, 2015 | 65 | 2015 |
