| Functional properties of vinegar NH Budak, E Aykin, AC Seydim, AK Greene, ZB Guzel‐Seydim Journal of food science 79 (5), R757-R764, 2014 | 516 | 2014 |
| Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents E Aykın-Dinçer, M Erbaş Meat Science 145, 114-120, 2018 | 61 | 2018 |
| The use of beetroot extract and extract powder in sausages as natural food colorant E Aykın-Dinçer, KK Güngör, E Çağlar, M Erbaş International Journal of Food Engineering 17 (1), 75-82, 2021 | 57 | 2021 |
| Extraction and physicochemical characterization of broiler (Gallus gallus domesticus) skin gelatin compared to commercial bovine gelatin E Aykın-Dinçer, A Koç, M Erbaş Poultry Science 96 (11), 4124-4131, 2017 | 51 | 2017 |
| Bioactive components of mother vinegar E Aykın, NH Budak, ZB Güzel-Seydim Journal of the american college of nutrition 34 (1), 80-89, 2015 | 43 | 2015 |
| Adsorption behaviour of bulgur M Erbaş, E Aykın, S Arslan, AN Durak Food chemistry 195, 87-90, 2016 | 39 | 2016 |
| Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes E Aykın-Dinçer Meat Science 176, 108469, 2021 | 25 | 2021 |
| Quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles E Aykın, M Erbaş Meat science 121, 272-277, 2016 | 25 | 2016 |
| The influence of cooking methods and some marinades on polycyclic aromatic hydrocarbon formation in beef meat ÖK Büyükkurt, EA Dinçer, İB Çam, C Candal, M Erbaş Polycyclic Aromatic Compounds, 2020 | 24 | 2020 |
| Influence of drying techniques and temperatures on drying kinetics and quality characteristics of beef slices E Aykın-Dinçer, Ö Kılıç-Büyükkurt, M Erbaş Heat and Mass Transfer 56, 315-320, 2020 | 23 | 2020 |
| Cold dryer as novel process for producing a minimally processed and dried meat E Aykın-Dinçer, M Erbaş Innovative Food Science & Emerging Technologies 57, 102113, 2019 | 23 | 2019 |
| Dried meat products obtained by different methods from past to present E Aykın Dinçer Food Reviews International 39 (5), 2457-2476, 2023 | 22 | 2023 |
| Quality characteristics of cold-dried beef slices E Aykın-Dinçer, M Erbaş Meat science 155, 36-42, 2019 | 21 | 2019 |
| Effect of bicarbonate salts and sequential using of frying oil on acrylamide and 5-hydroxymethylfurfural contents in coated fried chicken meat E Aykın, S Arslan, AN Durak, M Erbas International Journal of Food Properties 19 (1), 222-232, 2016 | 18 | 2016 |
| Quality characteristics of bone broth powder obtained through Refractance Window™ drying E Aykın-Dinçer, M Özdemir, A Topuz LWT 147, 111526, 2021 | 17 | 2021 |
| Investigation of the usability of retrograded flour in meatball production as a structure enhancer EA Dinçer, ÖK Büyükkurt, C Candal, BF Bilgiç, M Erbaş Korean journal for food science of animal resources 38 (1), 78, 2018 | 15 | 2018 |
| GIDALARDA POLİSİKLİK AROMATİK HİDROKARBON BİLEŞİKLERİNİN BULUNUŞU VE SAĞLIK ÜZERİNE ETKİLERİ Ö Kılıç, EA Dinçer, M Erbaş Gıda 42 (2), 127-135, 2017 | 15 | 2017 |
| Effect of packaging method and storage temperature on quality properties of cold-dried beef slices E Aykın-Dinçer, M Erbaş LWT 124, 109171, 2020 | 13 | 2020 |
| Farklı sirkelerden üretilen sirke analarının biyoaktif bileşenlerinin belirlenmesi E Aykın Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü, 2013 | 9 | 2013 |
| Drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips E Aykın-Dinçer, B Atlı, Ö Çakmak, S Canavar, A Çalışkan Journal of Microwave Power and Electromagnetic Energy 55 (3), 219-235, 2021 | 8 | 2021 |
