| A traditional Turkish lactic acid fermented beverage: Shalgam (Salgam) H Erten, H Tanguler, A Canbaş Food Reviews International 24 (3), 352-359, 2008 | 165 | 2008 |
| Utilisation of spent brewer's yeast for yeast extract production by autolysis: The effect of temperature H Tanguler, H Erten Food and bioproducts processing 86 (4), 317-321, 2008 | 149 | 2008 |
| Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage H Tanguler, H Erten LWT-Food Science and Technology 46 (1), 36-41, 2012 | 103 | 2012 |
| The effect of pitching rate on fermentation and flavour compounds in high gravity brewing H Erten, H Tanguler, H Cakiroz Journal of the Institute of Brewing 113 (1), 75-79, 2007 | 100 | 2007 |
| Influence of Lachancea thermotolerans on cv. Emir wine fermentation EK Balikci, H Tanguler, NP Jolly, H Erten Yeast 33 (7), 313-321, 2016 | 98 | 2016 |
| Evolution of fermenting microbiota in tarhana produced under controlled technological conditions L Settanni, H Tanguler, G Moschetti, S Reale, V Gargano, H Erten Food Microbiology 28 (7), 1367-1373, 2011 | 92 | 2011 |
| Şalgam suyu üretiminde etkili olan laktik asit bakterilerinin belirlenmesi ve şalgam suyu üretim tekniğinin geliştirilmesi H Tangüler Fen Bilimleri Enstitüsü, 2010 | 71 | 2010 |
| Chemical and microbiological characteristics of shalgam (şalgam): a traditional turkish lactic acid fermented beverage H Tanguler, H Erten Journal of Food Quality 35 (4), 298-306, 2012 | 66 | 2012 |
| Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation H Erten, H Tanguler Letters in Applied Microbiology 50 (5), 474-479, 2010 | 57 | 2010 |
| The influence of inoculum level on fermentation and flavour compounds of white wines made from cv. Emir H Erten, H Tanguler, T Cabaroglu, A Canbas Journal of the Institute of Brewing 112 (3), 232-236, 2006 | 49 | 2006 |
| The effect of different temperatures on autolysis of baker’s yeast for the production of yeast extract H Tangüler, H Erten Turkish Journal of Agriculture and Forestry 33 (2), 149-154, 2009 | 44 | 2009 |
| Importance of yeasts and lactic acid bacteria in food processing H Erten, B Ağirman, CPB Gündüz, E Çarşanba, S Sert, S Bircan, ... Food processing: strategies for quality assessment, 351-378, 2014 | 43 | 2014 |
| Traditional Turkish fermented cereal based products: Tarhana, boza and chickpea bread H Tangüler Turkish Journal of Agriculture-Food Science and Technology 2 (3), 144-149, 2014 | 38 | 2014 |
| Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage H Tanguler, S Selli, K Sen, T Cabaroglu, H Erten Journal of Food Science and Technology 54, 2011-2019, 2017 | 31 | 2017 |
| Effects of apricot fibre on the physicochemical characteristics, the sensory properties and bacterial viability of nonfat probiotic yoghurts OB Karaca, N Güzeler, H Tangüler, K Yaşar, MB Akın Foods 8 (1), 33, 2019 | 30 | 2019 |
| Microbial, chemical and sensory properties of shalgams made using different production methods H Tanguler, PEJ Saris, H Erten Journal of the Science of Food and Agriculture 95 (5), 1008-1015, 2015 | 30 | 2015 |
| Identification of predominant lactic acid bacteria and yeasts of Turkish sourdoughs and selection of starter cultures for liquid sourdough production using different flours and … G Yagmur, H Tanguler, S Leventdurur, S BAĞDER ELMACI, E Turhan, ... Polish journal of food and nutrition sciences 66 (2), 2016 | 29 | 2016 |
| Influence of addition of different amounts of black carrot (Daucus carota) on shalgam quality H Tanguler, G Gunes, H Erten J Food Agric Environ 12 (2), 60-65, 2014 | 25 | 2014 |
| Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage H Tangüler, H Erten Turkish Journal of Agriculture and Forestry 37 (2), 212-220, 2013 | 24 | 2013 |
| Identification of predominant lactic acid bacteria isolated from shalgam beverage and improvement of its production technique H Tanguler Doctor of Philosophy thesis, Cukurova University, Adana, Turkey, 2010 | 23 | 2010 |
