| Probiotic dairy-based beverages: A review N Turkmen, C Akal, B Özer Journal of Functional Foods 53, 62-75, 2019 | 147 | 2019 |
| Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt S Ozturkoglu-Budak, C Akal, A Yetisemiyen Journal of dairy science 99 (11), 8511-8523, 2016 | 104 | 2016 |
| Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 S Ozturkoglu-Budak, HC Akal, İ Buran, A Yetişemiyen Journal of dairy science 102 (8), 6901-6913, 2019 | 53 | 2019 |
| Influence of adjunct cultures on angiotensin‐converting enzyme (ACE)‐inhibitory activity, organic acid content and peptide profile of kefir T Şanli, HC Akal, A Yetişemiyen, AA Hayaloglu International journal of dairy technology 71 (1), 131-139, 2018 | 23 | 2018 |
| Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide İ Buran, C Akal, S Ozturkoglu-Budak, A Yetisemiyen LWT 148, 111591, 2021 | 22 | 2021 |
| Use of whey powder and skim milk powder for the production of fermented cream C Akal, A YETİŞEMİYEN Food Science and Technology 36, 616-621, 2016 | 21 | 2016 |
| Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production S Ozturkoglu-Budak, HC Akal, N Bereli, D Cimen, S Akgonullu International Dairy Journal 120, 105090, 2021 | 19 | 2021 |
| Benefits of whey proteins on human health C Akal Dairy in human health and disease across the lifespan, 363-372, 2017 | 17 | 2017 |
| Use of kefir and buttermilk to produce an innovative quark cheese S Ozturkoglu-Budak, HC Akal, N Türkmen Journal of Food Science and Technology 58, 74-84, 2021 | 14 | 2021 |
| The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin DS Atik, N Akın, HC Akal, C Koçak International Dairy Journal 117, 104991, 2021 | 12 | 2021 |
| Microbial cultures and enzymes in dairy technology HC Akal IGI Global, 2018 | 11 | 2018 |
| Trisodium citrate use in dairy cows and effects on daily milk yield and quality D Mbonwanayo, C Akal, F Cedden, S Bohloli Journal of Agricultural, Food and Environmental Sciences, JAFES 68, 34-37, 2016 | 11 | 2016 |
| PROBİYOTİK VE PREBİYOTİK TÜKETİMİNİN LAKTOZ İNTOLERANSI ÜZERİNE ETKİLERİ. C Akal, A Yetişemiyen GIDA/The Journal of FOOD 45 (2), 2020 | 9 | 2020 |
| The effect of different sugar ratio on the quality properties of milk jam. C Akal, İ Buran, RA Delialioğlu, A Yetİșemİyen | 9 | 2018 |
| The prevention of physicochemical and microbial quality losses in fresh-cut red beets using different packaging under cold storage conditions S Akan, Ö Horzum, HC Akal LWT 155, 112877, 2022 | 8 | 2022 |
| Technology of dairy-based beverages C Akal, N Turkmen, B Özer Milk-based beverages, 331-372, 2019 | 8 | 2019 |
| Utilization of reconstituted whey powder and microbial transglutaminase in Ayran (drinking yogurt) Production C Akal, C Koçak, N Kanca, B Özer Food Technology and Biotechnology 60 (2), 253-265, 2022 | 7 | 2022 |
| Evaluation of salep obtained from different wild orchid species of Turkey and their use in Maras type ice cream N Turkmen, A Gursoy, C Akal, EM Unal, E Keskin Journal of Food Processing and Preservation 45 (12), e16063, 2021 | 7 | 2021 |
| KEFİR ÜRETİMİNDE PEYNİRALTI SUYU KULLANIMI C Akal, N Türkmen, C Koçak GIDA/The Journal of FOOD 41 (5), 2016 | 7 | 2016 |
| Farklı Oranlarda Peynir Altı Suyu Kullanımı ile Üretilen Ayranların Bazı Özellikleri N Türkmen, C Akal, C Koçak Akademik Gıda 15 (3), 256-260, 2017 | 6 | 2017 |
