| Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage H Bozkurt Meat Science 73 (3), 442-450, 2006 | 309 | 2006 |
| Colour and textural attributes of sucuk during ripening H Bozkurt, M Bayram Meat Science 73 (2), 344-350, 2006 | 290 | 2006 |
| Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour … E Horuz, H Bozkurt, H Karataş, M Maskan Food chemistry 230, 295-305, 2017 | 220 | 2017 |
| Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk) H Bozkurt, O Erkmen Meat Science 61 (2), 149-156, 2002 | 202 | 2002 |
| An eco-friendly process: predictive modelling of copper adsorption from aqueous solution on Spirulina platensis A Çelekli, M Yavuzatmaca, H Bozkurt Journal of hazardous materials 173 (1-3), 123-129, 2010 | 180 | 2010 |
| Sorption equilibrium, kinetic, thermodynamic, and desorption studies of Reactive Red 120 on Chara contraria A Çelekli, G İlgün, H Bozkurt Chemical Engineering Journal 191, 228-235, 2012 | 141 | 2012 |
| Biosorption of methylene blue onto Arthrospira platensis biomass: Kinetic, equilibrium and thermodynamic studies D Mitrogiannis, G Markou, A Çelekli, H Bozkurt Journal of Environmental Chemical Engineering 3 (2), 670-680, 2015 | 135 | 2015 |
| Nonenzymic browning reactions in boiled grape juice and its models during storage H Bozkurt, F Göğüş, S Eren Food Chemistry 64 (1), 89-93, 1999 | 128 | 1999 |
| Prediction of removal efficiency of Lanaset Red G on walnut husk using artificial neural network model A Çelekli, SS Birecikligil, F Geyik, H Bozkurt Bioresource technology 103 (1), 64-70, 2012 | 118 | 2012 |
| Bio-sorption of cadmium and nickel ions using Spirulina platensis: kinetic and equilibrium studies A Çelekli, H Bozkurt Desalination 275 (1-3), 141-147, 2011 | 114 | 2011 |
| Modeling of biomass production by Spirulina platensis as function of phosphate concentrations and pH regimes A Çelekli, M Yavuzatmaca, H Bozkurt Bioresource technology 100 (14), 3625-3629, 2009 | 109 | 2009 |
| Biosorption of Cu2+ and Ni2+ by Arthrospira platensis with different biochemical compositions G Markou, D Mitrogiannis, A Çelekli, H Bozkurt, D Georgakakis, ... Chemical engineering journal 259, 806-813, 2015 | 102 | 2015 |
| Kinetic and equilibrium studies on the adsorption of reactive red 120 from aqueous solution on Spirogyra majuscula A Çelekli, M Yavuzatmaca, H Bozkurt Chemical Engineering Journal 152 (1), 139-145, 2009 | 101 | 2009 |
| Effects of some commercial additives on the quality of sucuk (Turkish dry-fermented sausage) H Bozkurt, O Erkmen Food chemistry 101 (4), 1465-1473, 2007 | 101 | 2007 |
| Effect of nitrate/nitrite on the quality of sausage (sucuk) during ripening and storage H Bozkurt, O Erkmen Journal of the Science of Food and Agriculture 84 (3), 279-286, 2004 | 97 | 2004 |
| Quality characteristics of retailed sucuk (Turkish dry-fermented sausage) O Erkmen, H Bozkurt Food Technology and Biotechnology 42 (1), 63-69, 2004 | 96 | 2004 |
| Effects of Urtica dioica and Hibiscus sabdariffa on the quality and safety of sucuk (Turkish dry-fermented sausage) S Karabacak, H Bozkurt Meat science 78 (3), 288-296, 2008 | 95 | 2008 |
| Simultaneous application of microwave energy and hot air to whole drying process of apple slices: drying kinetics, modeling, temperature profile and energy aspect E Horuz, H Bozkurt, H Karataş, M Maskan Heat and Mass Transfer 54, 425-436, 2018 | 88 | 2018 |
| Kinetics of Maillard reactions between the major sugars and amino acids of boiled grape juice F Göğüş, H Bozkurt, S Eren LWT-Food Science and Technology 31 (2), 196-200, 1998 | 77 | 1998 |
| Effects of temperature, humidity and additives on the formation of biogenic amines in sucuk during ripening and storage periods H Bozkurt, O Erkmen Food science and technology international 10 (1), 21-28, 2004 | 74 | 2004 |
