| Factors influencing the stability of freeze-dried stress-resilient and stress-sensitive strains of bifidobacteria OF Celik, DJ O’Sullivan Journal of dairy science 96 (6), 3506-3516, 2013 | 66 | 2013 |
| Evaluation of alginate and zein films as a carrier of natamycin to increase the shelf life of kashar cheese GS Küçük, ÖF Çelik, BG Mazi, H Türe Packaging Technology and Science 33 (1), 39-48, 2020 | 32 | 2020 |
| Total phenolic contents, antioxidant and antibacterial activities of chia seeds (Salvia hispanica L.) having different coat color YE TUNÇİL, ÖF ÇELİK Akademik Ziraat Dergisi 8 (1), 113-120, 2019 | 29 | 2019 |
| Physicochemical properties, total phenolic content, and antioxidant activity of chestnut, rhododendron, acacia and multifloral honey N Akgün, ÖF Çelik, L Kelebekli Journal of Food Measurement and Characterization 15, 3501-3508, 2021 | 28 | 2021 |
| Determination of fermented dairy product consumption habits in Ordu city center. Z Tarakçi, M Karaağaç, ÖF Çelİk Akademik Ziraat Dergisi 4 (2), 71-80, 2015 | 28* | 2015 |
| The effects of starter cultures on chemical, biochemical and sensory properties of low‐fat Tulum cheeses during ripening OF Celik, Z Tarakci International Journal of Dairy Technology 70 (4), 583-591, 2017 | 27 | 2017 |
| Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures OF Celik, AH Con, H Saygin, N Şahin, H Temiz LWT 148, 111774, 2021 | 22 | 2021 |
| Effects of drying method on the phenolics content and antioxidant activities of cherry laurel (Prunus laurocerasus L.) OF Celik, M Demirkol, Y Durmus, Z Tarakci Journal of Food Measurement and Characterization 14 (1), 48-54, 2020 | 13 | 2020 |
| Efficacy of starter culture application using immersion technique on the characteristics of cooked-curd cheeses: Kashar cheese sample OF Celik, S Kurt, B Tufenk, Z Tarakci LWT - Food Science and Technology 96, 222-227, 2018 | 13 | 2018 |
| Traditional yogurt dilemma; rich flavor vs. microbial safety: An investigation on Volatile Aroma Profiles, Chemical, and Microbiological Qualities of Traditional Yogurts OF Celik, H Temiz Journal of Central European Agriculture 21 (3), 461-475, 2020 | 12 | 2020 |
| Yenilebilir aljinat ve zein filmlerin gıda ambalajlamasında kullanımı GS Küçük, ÖF Çelik, H Türe Ordu Üniversitesi Bilim ve Teknoloji Dergisi 7 (2), 295-311, 2017 | 10 | 2017 |
| Lactobacilli isolates as potential aroma producer starter cultures: Effects on the chemical, physical, microbial, and sensory properties of yogurt OF Celik, H Temiz Food Bioscience 48 (C), 101802, 2022 | 9 | 2022 |
| Effects of probiotic adjuncts on physicochemical properties, organic acids content and proteolysis in cheese prepared from buffalo milk MA Murtaza, M Anees‐Ur‐Rehman, I Hafiz, K Ameer, OF Celik Journal of Food Processing and Preservation, e16385, 2022 | 8 | 2022 |
| Investigation of physicochemical, microbiological, textural, and sensory properties of set‐type yogurt with Mentha pulegium L.(pennyroyal) powder D Balpetek Külcü, EB Koşgin, ÖF Çelik, E Turabi Yolacaner Journal of Food Processing and Preservation, e15549, 2021 | 8 | 2021 |
| The effects of ripening on some physicochemical and microbiological characteristics of Çökelek cheeses: A market survey of fresh and skin-ripened Çökelek E Celem, O Celik, Z Tarakci Journal of Central European agriculture 19 (2), 335-348, 2018 | 7 | 2018 |
| Ordu İlinde Yetişen Sakarca (Ornithogalum umbellatum) Bitkisinin Antibakteriyel Aktivitesi ve Toplam Fenolik Madde İçeriği M Demirkol, ÖF Çelik, Z Tarakçı Ordu Üniversitesi Bilim ve Teknoloji Dergisi 7 (2), 312-318, 2017 | 6 | 2017 |
| Sex-dependent colonic microbiota modulation by hazelnut (Corylus avellana L.) dietary fiber E Daştan, ÖF Çelik, O Baş, Z Bulut, SR Lindemann, Mİ Tugay, ... Food & Function 14 (6), 2896-2907, 2023 | 4 | 2023 |
| Antioxidant Activity, Total Phenolic and Saponin Contents of Quinoa Seeds Having Different Hull Colors as Affected by Washing Process OF Celik, YE Tuncil Erzincan University Journal of Science and Technology 13 (1), 11-24, 2020 | 4 | 2020 |
| Hazelnut (Corylus avellana L.) skin, a byproduct of hazelnut industry, possesses oil with high oxidative and thermal stabilities ÖF Çelik, N Aktaş, Mİ Tugay, YE Tunçil International Journal of Food Science & Technology 58 (10), 5471-5477, 2023 | 2 | 2023 |
| Improving the antioxidant activity of yogurt through black and green tea supplementation OF Celik, M Kilicaslan, S Akcaoglu, Y Ozturk International Journal of Food Science & Technology 58 (11), 6121-6130, 2023 | 1 | 2023 |
