| Lipid oxidation in poultry döner kebab: Pro‐oxidative and anti‐oxidative factors B Kilic, MP Richards Journal of Food Science 68 (2), 686-689, 2003 | 190 | 2003 |
| Ultrasound in the meat industry: General applications and decontamination efficiency F Turantaş, GB Kılıç, B Kılıç International journal of food microbiology 198, 59-69, 2015 | 146 | 2015 |
| Current trends in traditional Turkish meat products and cuisine B Kilic LWT-Food Science and Technology 42 (10), 1581-1589, 2009 | 131 | 2009 |
| Effect of microbial transglutaminase and sodium caseinate on quality of chicken döner kebab B Kilic Meat Science 63 (3), 417-421, 2003 | 125 | 2003 |
| Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss B Kılıç, A Şimşek, JR Claus, E Atılgan Meat science 97 (1), 93-103, 2014 | 124 | 2014 |
| In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation CO Özer, B Kılıç, GB Kılıç Meat Science 114, 24-31, 2016 | 50 | 2016 |
| Public perceptions of GMOs in food in Turkey: a pilot survey P Basaran, B Kilic, H Soyyigit, H Sengun Journal of Food Agriculture and Environment 2 (3), 25-28, 2004 | 40 | 2004 |
| Effect of microbial transglutaminase on thermal and electrophoretic properties of ground beef N Aktaş, B Kılıç LWT-Food Science and Technology 38 (8), 815-819, 2005 | 36 | 2005 |
| Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage B Kılıç, CO Özer Meat Science 131, 18-24, 2017 | 33 | 2017 |
| Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey döner kebab OO Askin, B Kilic LWT-Food Science and Technology 42 (10), 1590-1596, 2009 | 32 | 2009 |
| Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level E Atilgan, B Kilic Journal of Food Science and Technology 54, 303-312, 2017 | 30 | 2017 |
| Optimization of pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added lactic acid Bacteria strains to improve microbial … CO Özer, B Kılıç Meat Science 171, 108303, 2021 | 28 | 2021 |
| Fermente et ürünlerinde fonksiyonel starter kültürler ve probiyotikler G Başyiğit, AG Karahan, B Kılıç Türk Hijyen ve Deneysel Biyoloji Dergisi 64 (2), 60-69, 2007 | 28* | 2007 |
| Effect of turkey meat, phosphate, sodium lactate, carrageenan, and konjac on residual nitrite in cured meats B Kilic, RG Cassens, LL Borchert Journal of Food Science 67 (1), 29-31, 2002 | 28 | 2002 |
| Potential use of interesterified palm kernel oil to replace animal fat in frankfurters B Kılıç, CO Özer Meat science 148, 206-212, 2019 | 27 | 2019 |
| Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation B Kılıç, A Şimşek, JR Claus, E Karaca, D Bilecen LWT 92, 290-296, 2018 | 27 | 2018 |
| Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs DB Şen, B Kılıç Meat Science 179, 108547, 2021 | 24 | 2021 |
| Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage CO Özer, B Kiliç Journal of Food Science and Technology 52, 2093-2102, 2015 | 24 | 2015 |
| Influence of turkey meat on residual nitrite in cured meat products B Kilic, RG Cassens, LL Borchert Journal of food protection 64 (2), 235-239, 2001 | 22 | 2001 |
| Melting release point of encapsulated phosphates and heating rate effects on control of lipid oxidation in cooked ground meat B Kılıç, A Şimşek, JR Claus, E Atılgan LWT-Food Science and Technology 66, 398-405, 2016 | 19 | 2016 |
