| Investigation of probiotic features of bacteria isolated from some food products M Dogan, H Ozpinar Kafkas Üniversitesi Veteriner Fakültesi Dergisi 23 (4), 2017 | 27 | 2017 |
| Probiyotik bakterilerin gastrointestinal sistemdeki etki mekanizması M Doğan Gıda Teknolojileri Elektronik Dergisi 7 (1), 20-27, 2012 | 15 | 2012 |
| A new trend in gastronomy: Culinary medicine chef H Mutlu, M Doğan International Journal of Gastronomy and Food Science 24, 100328, 2021 | 14 | 2021 |
| Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture M Doğan, İH Tekiner Food and Health, 2020 | 12 | 2020 |
| LEZZET VE LEZZETİN BİLİMİ: MUTFAK ŞEFLERİNİN LEZZET ALGILARI ÜZERİNE BİR ARAŞTIRMA C Ağan, M Doğan Safran Kültür ve Turizm Araştırmaları Dergisi 5 (2), 199-219, 2022 | 11 | 2022 |
| Evaluation of customer complaints to catering services in terms of food safety M Doğan, AY Murat Journal of Tourism & Gastronomy Studies 8 (4), 2387-2401, 2020 | 11 | 2020 |
| Toplam kalite yönetimi M Doğan Toplu Beslenme Sistemleri ve Catering Hizmetleri Yönetimi, 2022 | 10 | 2022 |
| On-site and one-year monitoring of food service business risks associated with poor hygiene quality in the catering establishments for consumer protection M Doğan, İH Tekiner Journal of Foodservice Business Research 24 (3), 274-285, 2021 | 10 | 2021 |
| Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir M Doğan, M Ay Czech Journal of Food Sciences, 2021 | 9 | 2021 |
| Toplu Beslenme Sistemleri ve Catering Hizmetleri Yönetimi M Doğan Nobel Akademik Yayıncılık, 2018 | 9 | 2018 |
| Probiotics from food products and gastrointestinal health M Doğan, İH Tekiner, H DemirkesenBiçak Dietary Interventions in Gastrointestinal Diseases, 169-177, 2019 | 8 | 2019 |
| A Research on the general knowledge of pastry chefs about food colorings and their awareness of reading labels M Dogan, P Olgay International Journal of Gastronomy Research 1 (1), 9-15, 2022 | 7 | 2022 |
| Evaluating starter culture potential of wild Penicillium roqueforti strains from moldy cheeses of artisanal origin M Doğan, İH Tekiner Food Bioscience 43, 101253, 2021 | 7 | 2021 |
| Birleşmiş Milletler’in küresel beslenme ve gıda güvencesi politikalarının değerlendirilmesi M Doğan, E Özaltın Tourism and Recreation 4 (2), 81-88, 2022 | 6 | 2022 |
| Computational gastronomy: A study to test the food pairing hypothesis in Turkish cuisine M Doğan, AH Değerli International Journal of Gastronomy and Food Science 33, 100795, 2023 | 5 | 2023 |
| Hatay ilinin gastronomi turizmi gelişmişlik düzeyinin tespitine yönelik bir araştırma M Doğan, M Yılmaz Türk Turizm Araştırmaları Dergisi 6 (4), 1146-1164, 2022 | 5 | 2022 |
| Menu engineering in the restaurant business: A study on kitchen chefs H Mutlu, İL Demirçakmak, M Doğan Journal of Tourism and Gastronomy Studies, 2022 | 5 | 2022 |
| Investigation of the Effects of Kitchen Hygiene Training on Reducing Personnel-Associated Microbial Contamination M Ay, M Doğan Istanbul Gelisim University Journal of Health Sciences (IGUSABDER) 4 (2 …, 2020 | 5 | 2020 |
| Toplu yemek hizmetleri (catering) sektörü yöneticilerinin iş sürekliliğine hazır olma algı ve zorluklarının belirlenmesi M Doğan İstanbul Üniversitesi Sosyal Bilimler Enstitüsü, 2022 | 4 | 2022 |
| Food stabilizing potential of nisin Z produced by wild Lactococcus lactis subsp. lactis from raw milk and some fermented products D Murat LWT 150, 112065, 2021 | 4 | 2021 |
