| Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks O Yerlikaya Food Science and Technology 34, 221-229, 2014 | 159 | 2014 |
| Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains O Yerlikaya Journal of dairy science 102 (1), 124-134, 2019 | 105 | 2019 |
| Antimicrobial activity and antibiotic resistance of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus strains isolated from Turkish homemade yoghurts A Akpinar, O Yerlikaya, S Kiliç African Journal of Microbiology Research 5 (6), 675-682, 2011 | 72 | 2011 |
| Potential effects of a multistrain probiotic-kefir on salivary Streptococcus mutans and Lactobacillus spp. D Cogulu, A Topaloglu-Ak, E Caglar, N Sandalli, C Karagozlu, N Ersin, ... Journal of Dental Sciences 5 (3), 144-149, 2010 | 68 | 2010 |
| Chemical composition, antimicrobial activity and antioxidant capacity of some medicinal and aromatic plant extracts S Ekren, O Yerlikaya, HE Tokul, A Akpınar, M Açu Afr. J. Microbiol. Res 7 (5), 383-388, 2013 | 58 | 2013 |
| In vitro characterisation of probiotic properties of Enterococcus faecium and Enterococcus durans strains isolated from raw milk and traditional dairy products O Yerlikaya, N Akbulut International Journal of Dairy Technology 73 (1), 98-107, 2020 | 55 | 2020 |
| Effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages. O Yerlikaya Mljekarstvo/Dairy 64 (4), 2014 | 55 | 2014 |
| Peyniraltı suyunun fonksiyonel özellikleri ve peyniraltı suyu kullanılarak üretilen yeni nesil süt ürünleri O Yerlikaya, Ö Kınık, N Akbulut Gıda 35 (4), 289-296, 2010 | 54 | 2010 |
| Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus O Yerlikaya, E Ozer Food Science and Technology 34, 471-477, 2014 | 53 | 2014 |
| İnsan sağlığı ve beslenme fizyolojisi açısından çinkonun önemi V Akdeniz, Ö Kınık, O Yerlikaya, E Akan Akademik Gıda 14 (3), 307-314, 2016 | 40 | 2016 |
| Kefir dondurması üretiminde soya sütünün kullanım olanakları üzerine bir araştırma H Kesenkaş, O Yerlikaya, A Akpınar, M Açu Journal of Ege University Faculty of Agriculture (Turkey) 50 (1), 2013 | 37 | 2013 |
| Effect of phenolic compounds on characteristics of strained yoghurts produced from sheep milk E Ersöz, Ö Kınık, O Yerlikaya, M Açu African Journal of Agricultural Research 6 (23), 5351-5359, 2011 | 37 | 2011 |
| Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts A Akpinar, D Saygili, O Yerlikaya International Journal of Dairy Technology 73 (4), 726-736, 2020 | 33 | 2020 |
| Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains … O Yerlikaya, D Saygili, A Akpinar Food Science and Technology 41, 418-425, 2020 | 32 | 2020 |
| Potential use of probiotic Enterococcus faecium and Enterococcus durans strains in Izmir Tulum cheese as adjunct culture O Yerlikaya, N Akbulut Journal of Food Science and Technology 56, 2175-2185, 2019 | 32 | 2019 |
| Dünyada ve Türkiye’de tüketimi artan fermente süt içecekleri G Ender, C Karagözlü, O Yerlikaya, N Akbulut Türkiye 9, 24-26, 2006 | 25 | 2006 |
| Gıdalarda Isıl Olmayan Yeni Teknikler ve Mikroorganizmalar Üzerine Etkileri M Açu, O Yerlikaya, Ö Kınık Gıda ve Yem Bilimi-Teknolojisi Dergisi 14 (23), 23-35, 2014 | 24 | 2014 |
| A functional milk beverage: Kefir H Kesenkas, O Yerlikaya, E Ozer Agro Food Industry Hi-Tech 24 (6), 53-55, 2013 | 24 | 2013 |
| Production of probiotic milk drink containing Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis and Lactobacillus casei O Yerlikaya, G Ender, FA Torunoglu, N Akbulut Agrofood Ind 24 (2), 49-52, 2013 | 24 | 2013 |
| Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk M Acu, O Kinik, O Yerlikaya Food Science and Technology 41 (1), 167-173, 2020 | 23 | 2020 |
