| Detoxification of aflatoxin B1 and patulin by Enterococcus faecium strains A Topcu, T Bulat, R Wishah, IH Boyacı International journal of food microbiology 139 (3), 202-205, 2010 | 191 | 2010 |
| Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt NNY Karacaglar, T Bulat, IH Boyaci, A Topcu journal of food and drug analysis 27 (1), 101-110, 2019 | 62 | 2019 |
| Removal of Cadmium and Lead from Aqueous Solution by Enterococcus faecium Strains A Topcu, T Bulat Journal of food science 75 (1), T13-T17, 2010 | 54 | 2010 |
| Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk M Kilic-Akyilmaz, B Ozer, T Bulat, A Topcu International Dairy Journal 126, 105231, 2022 | 44 | 2022 |
| Discrimination of milk species using Raman spectroscopy coupled with partial least squares discriminant analysis in raw and pasteurized milk NN Yazgan, HE Genis, T Bulat, A Topcu, S Durna, A Yetisemiyen, ... Journal of the Science of Food and Agriculture 100 (13), 4756-4765, 2020 | 27 | 2020 |
| Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis A Topcu, T Bulat, B Özer LWT 125, 109226, 2020 | 21 | 2020 |
| Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties T Bulat, A Topcu Lwt 131, 109770, 2020 | 15 | 2020 |
| Influences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties T Bulat, A Topcu LWT 144, 111195, 2021 | 12 | 2021 |
| The effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis T Bulat, A Topcu LWT 109, 296-304, 2019 | 12 | 2019 |
| Beyaz peynir üretiminde probiyotik Enterococcus faecium’un ek kültür olarak kullanımı ve bunun oksidasyon-redüksiyon potansiyeli ve peynir kalitesi üzerine etkisi T Bulat Yüksek Lisans Tezi, Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, 124ss …, 2011 | 6 | 2011 |
| Surface-enhanced Raman scattering-based detection of plasmin activity by specific peptide substrate NN Yazgan, T Bulat, A Topcu, FC Dudak, IH Boyaci, U Tamer Food Chemistry 372, 131235, 2022 | 3 | 2022 |
| Utilization of probiotic Enterococcus faecium as adjunct cultures in white cheese production and its effects on oxidation-reduction potential and cheese quality T Bulat Food Engineering, 2011 | 3 | 2011 |
| Oksidasyon-redüksiyon potansiyelinin ultrafiltre beyaz peynirin olgunlaşma süreci üzerine etkisi T Bulat Fen Bilimleri Enstitüsü, 2017 | 1 | 2017 |
| Discrimination of milk species using Raman spectroscopy coupled withpartial least squares discriminant analysisin raw and pasteurized milk N YAZĞAN, H Genis, T BULAT, ALİ TOPCU, S Durna, A Yetisemiyen, ... JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 100 (13), 2020 | | 2020 |
| Chromatographic Quality Analysis of Salt Reduced White Brined Cheeses A Topcu, T Bulat PITTCON Conference, 2015 | | 2015 |
| Influence of commercial liquid lamb or goat rennet paste on white brined cheese quality A Topcu, T Bulat 8th NIZO Dairy Conference, 2013 | | 2013 |
| Raman Spectroscopy Coupled with Chemometric Methods for Rapid Detection of Fat Adulteration in Dairy Products T Bulat, NN Yazgan, A Topcu, IH Boyaci PITTCON Conference, 2013 | | 2013 |
| The Effect Of Redox Potential On Ripening Of Uf WhiteCheese Produced With Single Strain Of Lactococcus Lactis T BULAT, ALİ TOPCU | | |
| Beyaz Peynir Üretiminde Rennet Macunu Kullanımı Ve Peynir Kalitesi Üzerine Etkisi ALİ TOPCU, T BULAT, E Kaya Yaşar | | |
| Oksidasyon Redüksiyon Potansiyelinin Süt Endüstrisi Açısından Önemi T BULAT, ALİ TOPCU | | |
