| Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils AC Seydim, G Sarikus Food research international 39 (5), 639-644, 2006 | 972 | 2006 |
| Use of ozone in the food industry ZB Guzel-Seydim, AK Greene, AC Seydim LWT-Food Science and Technology 37 (4), 453-460, 2004 | 927 | 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 | 506 | 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 | 377 | 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 | 323 | 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 | 266 | 2005 |
| 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 | 177 | 2011 |
| 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 | 176 | 2000 |
| Effects of packaging atmospheres on shelf-life quality of ground ostrich meat AC Seydim, JC Acton, MA Hall, PL Dawson Meat Science 73 (3), 503-510, 2006 | 156 | 2006 |
| 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 | 149 | 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 | 136 | 2005 |
| The effects of Chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets E Sogut, AC Seydim Food Packaging and Shelf Life 18, 13-20, 2018 | 91 | 2018 |
| Chemical and physical properties of ozone AK Greene, ZB Güzel-Seydim, AC Seydim Ozone in food processing, 19-31, 2012 | 84 | 2012 |
| Effect of whey protein edible films containing plant essential oils on microbial inactivation of sliced Kasar cheese AC Seydim, G Sarikus-Tutal, E Sogut Food Packaging and Shelf Life 26, 100567, 2020 | 83 | 2020 |
| Development of Chitosan and Polycaprolactone based active bilayer films enhanced with nanocellulose and grape seed extract E Sogut, AC Seydim Carbohydrate Polymers 195, 180-188, 2018 | 74 | 2018 |
| Effect of different growth conditions on biomass increase in kefir grains Z Guzel-Seydim, T Kok-Tas, B Ertekin-Filiz, AC Seydim Journal of dairy science 94 (3), 1239-1242, 2011 | 60 | 2011 |
| Use of ozone in the food industry GZB Seydim, AK Greene, AC Seydim LWT-Food Science and Technology 37 (4), 453-460, 2004 | 55 | 2004 |
| Comparison of amino acid profiles of milk, yogurt and Turkish kefir. ZB Guzel-Seydim, AC Seydim, AK Greene | 55 | 2003 |
| The effects of chitosan-and polycaprolactone-based bilayer films incorporated with grape seed extract and nanocellulose on the quality of chicken breast fillets E Sogut, AC Seydim Lwt 101, 799-805, 2019 | 51 | 2019 |
| Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids ZB Guzel‐Seydim, AC Seydim, AK Greene, T Taş International journal of dairy technology 59 (3), 209-215, 2006 | 48 | 2006 |
