| İnsan sağlığı ve beslenme fizyolojisi açısından çinkonun önemi V Akdeniz, Ö Kınık, O Yerlikaya, E Akan Akademik Gıda 14 (3), 307-314, 2016 | 38 | 2016 |
| An evaluation of the in vitro antioxidant and antidiabetic potentials of camel and donkey milk peptides released from casein and whey proteins E Akan Journal of Food Science and Technology 58 (10), 3743-3751, 2021 | 36 | 2021 |
| Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages F Ozcelik, E Akan, O Kinik Food Bioscience 42, 101219, 2021 | 34 | 2021 |
| Effect of mineral salt replacement on properties of Turkish White cheese E Akan, O Kinik Mljekarstvo: Časopis za unaprjeđenje proizvodnje i prerade mlijeka 68 (1), 46-56, 2018 | 27 | 2018 |
| Use of kombucha culture in the production of fermented dairy beverages P Sarkaya, E Akan, O Kinik LWT 137, 110326, 2021 | 24 | 2021 |
| Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler E Akan, Ö Kınık Celal Bayar Üniversitesi Fen Bilimleri Dergisi 11 (2), 2015 | 24* | 2015 |
| The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese Ö Kınık, H Kesenkaş, P Günç Ergönül, E Akan Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 67 (1), 71-85, 2017 | 21 | 2017 |
| BİYOFİLM OLUŞUM MEKANİZMASI VE BİYOFİLMLERİN GIDA GÜVENLİĞİNE ETKİSİ E AKAN, Ö KINIK Gıda ve Yem Bilimi Teknolojisi Dergisi, 2014 | 18 | 2014 |
| Benzoic acid formation and its relationship with microbial properties in traditional Turkish cheese varieties O Yerlikaya, L Gucer, E Akan, S Meric, E Aydin, O Kinik Food Bioscience 41, 101040, 2021 | 17 | 2021 |
| The effect of fermentation time and yogurt bacteria on the physicochemical, microbiological and antioxidant properties of probiotic goat yogurts E Akan Anais da Academia Brasileira de Ciências 94, e20210875, 2022 | 14 | 2022 |
| Effect of supplementation with green and black tea on microbiological characteristics, antimicrobial and antioxidant activities of drinking yoghurt Ü Gülfem, C KARAGÖZLÜ, Ö KINIK, A Ecem, AS AKALIN Journal of Agricultural Sciences 24 (2), 153-161, 2018 | 13 | 2018 |
| The effects of black and green tea on antioxidant activity and sensory characteristics of kefir C Karagozlu, G Unal, AS Akalin, E Akan, O Kinik Agro Food Ind. Hi Tech 28, 77-80, 2017 | 13 | 2017 |
| The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese E Akan, O Yerlikaya, A Akpinar, C Karagozlu, O Kinik, HR Uysal International Journal of Dairy Technology 74 (3), 554-563, 2021 | 11 | 2021 |
| Oat bran fortified raspberry probiotic dairy drinks: Physicochemical, textural, microbiologic properties, in vitro bioaccessibility of antioxidants and polyphenols BS Savas, E Akan Food Bioscience 43, 101223, 2021 | 10 | 2021 |
| Keçi sütünden üretilen sinbiyotik beyaz peynirde Enterococcus faecium, Bifidobacterium longum ve Lactobacillus paracasei ssp. paracasei sayılarının değişimi H KESENKAŞ, Ö KINIK, K SEÇKİN, PG ERGÖNÜL, A Ecem Ege Üniversitesi Ziraat Fakültesi Dergisi 53 (1), 75-81, 2018 | 10 | 2018 |
| Psikrotrof bakterilerin çiğ süt ve süt ürünleri kalitesine etkisi E Akan, O Yerlikaya, Ö Kınık Akademik Gıda 12 (4), 68-78, 2014 | 10 | 2014 |
| The metagenomic composition of water kefir microbiota O Yerlikaya, E Akan, Ö Kinik International Journal of Gastronomy and Food Science 30, 100621, 2022 | 9 | 2022 |
| The impact of medicinal and aromatic plant addition on antioxidant, total phenolic, antimicrobial activities, and microbiological quality of Mozzarella cheese. O Yerlikaya, E Akan, OY Bayram, AD Karaman, O Kinik International Food Research Journal 28 (3), 2021 | 9 | 2021 |
| Importance of salt in dairy products and sodium reduction strategies in food and dairy products E Akan, O Yerlikaya, O Kinik Teknoscienze Publ, 2017 | 8 | 2017 |
| Gıda ve Yem Bilimi-Teknolojisi Dergisi E AKAN, Ö KINIK Journal of Food and Feed Science-Technology 15 (43-45), 43, 2015 | 8 | 2015 |
