| Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies HG Yıldız, TK Palazoğlu, W Miran, T Kocadağlı, V Gökmen Journal of Food Engineering 197, 17-23, 2017 | 31 | 2017 |
| Optimization and characterization of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactis BB-12® and its application to block type … HG Ceylan, AF ATASOY International Dairy Journal, 105443, 2022 | 14 | 2022 |
| EFFECTS OF OLIVE LEAF EXTRACT ON THE OXIDATION STABILITY AND MICROBIOLOGICAL QUALITY OF DRY FERMENTED SAUSAGE (SUCUK). Ş Kurt, HG Ceylan Carpathian Journal of Food Science & Technology 9 (4), 2017 | 13 | 2017 |
| New Bioactive Edible Packing Systems: Synbiotic Edible Films/Coatings as Carries of Probiotics and Prebiotics HG Ceylan, AF Atasoy Food and Bioprocess Technology, 2023 | 11 | 2023 |
| Geleneksel olarak üretilen Adıyaman peynirinin bazı fiziksel, kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi HG Ceylan, T Demir, Ş Kurt Adıyaman Üniversitesi, 2019 | 9 | 2019 |
| Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese AF Atasoy, AA HAYALOGLU, HG CEYLAN, M ÇİÇEK Journal of Agricultural Sciences 27 (2), 155-163, 2021 | 7 | 2021 |
| Effects of partial substitution of goat's milk for sheep's milk, cured scalding and dry salting on proteolysis in Urfa cheese AF Atasoy, AA Hayaloglu, HG Ceylan Journal of Food Processing and Preservation 43 (10), e14157, 2019 | 6 | 2019 |
| Determination of fatty acids profiles and volatile compounds of cows’ and goats’ butters FY AKGÜL, HG Ceylan, AF Atasoy International Journal of Agriculture Environment and Food Sciences 4 (1), 7-13, 2020 | 4 | 2020 |
| Effects of Flaxseed and pH on the Emulsion Properties of Beef by Using a Model System Ş Kurt, HG Ceylan Turkish Journal of Agriculture-Food Science and Technology 6 (1), 78-83, 2018 | 4 | 2018 |
| The effects of onion skin powder on the quality of cooked chicken meat patties during refrigerated storage Ş Kurt, HG Ceylan, A Ayşe Acta Alimentaria 48 (4), 1-11, 2019 | 3 | 2019 |
| Adıyaman’da Satışa Sunulan Çiğ Köftelerin Mikrobiyolojik Kalitesi K Şükrü, HG CEYLAN, M FENER ADYÜTAYAM 7 (2), 57-68, 2019 | 3 | 2019 |
| Lactobacillus rhamnosus GG VE Bifidobacterium bifidum BB-12 İÇEREN YENİLEBİLİR FİLMLERİN KARAKTERİZASYONU HG CEYLAN, AF ATASOY Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi 9 (16), 194-203, 2022 | 2 | 2022 |
| Model system evaluation of the effects of pea and pH on the emulsion properties of beef Ş Kurt, HG Ceylan South African Journal of Animal Science 48 (2), 316-323, 2018 | 2 | 2018 |
| DETERMINATION OF QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK L KARAHAN, A ÇELİKEL, A Musa, A Mutlu, HG CEYLAN Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi 9 (16), 117-128, 2022 | 1 | 2022 |
| The Effects of Plant Fibers on Improving the Properties of Meat Emulsion Ş Kurt, HG Ceylan Journal of the Hellenic Veterinary Medical Society 71 (2), 2219-2226, 2020 | 1 | 2020 |
| EMULSION PROPERTIES OF BEEF AS AFFECTED BY pH AND IONIC STRENGTH OF PEA SOLUTION. Ş Kurt, HG Ceylan Carpathian Journal of Food Science & Technology 9 (1), 2017 | 1 | 2017 |
| Monitoring the properties during ripening of full-and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk HG Ceylan, M Tokgöz, FY Akgül, AF Atasoy International Dairy Journal 150, 105859, 2024 | | 2024 |
| Synbiotic edible films enriched with probiotics and prebiotics: A novel approach for improving the quality and shelf life of sliced cheese HG Ceylan, AF Atasoy Packaging Technology and Science, 1-15, 2023 | | 2023 |
| Bifidobacterium bifidum BB-12 ve Lactobacillus rhamnosus GG İçeren Yenilebilir Filmlerin Geliştirilmesi ve Kaplama Materyali Olarak Dilimlenmiş Eritme Peynirinde Kullanım … HG Ceylan Harran Üniversitesi Fen Bilimleri Enstitüsü, 2022 | | 2022 |
| THE EFFECTS OF SAUSAGE CASING WITH POTASSIUM SORBATE ON COLOUR, MICROBIOLOGICAL PROPERTIES AND FORMATION OF BIOGENIC AMINES OF DRY FERMENTED SAUSAGE (SUCUK) HGC Şükrü Kurt CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 11 (1), 178-192, 2019 | | 2019 |
