| Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low‐fat probiotic ice cream AS Akalın, D Erişir Journal of food science 73 (4), M184-M188, 2008 | 355 | 2008 |
| Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin AS Akalın, C Karagözlü, G Ünal European Food Research and Technology 227, 889-895, 2008 | 319 | 2008 |
| Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate AS Akalın, G Unal, N Dinkci, AA Hayaloglu Journal of Dairy Science 95 (7), 3617-3628, 2012 | 269 | 2012 |
| Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage AS Akalın, S Fenderya, N Akbulut International journal of food science & technology 39 (6), 613-621, 2004 | 244 | 2004 |
| Hired as a caregiver, demanded as a housewife: Becoming a migrant domestic worker in Turkey A Akalin European Journal of Women's Studies 14 (3), 209-225, 2007 | 213 | 2007 |
| Influence of yogurt and acidophilus yogurt on serum cholesterol levels in mice AS Akalin, S Gönç, S Düzel Journal of Dairy Science 80 (11), 2721-2725, 1997 | 196 | 1997 |
| Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability AS Akalın, H Kesenkas, N Dinkci, G Unal, E Ozer, O Kınık Journal of Dairy Science 101 (1), 37-46, 2018 | 169 | 2018 |
| Variation in organic acids content during ripening of pickled white cheese AS Akalin, S Gönç, Y Akbaş Journal of Dairy Science 85 (7), 1670-1676, 2002 | 162 | 2002 |
| Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced‐fat probiotic yogurt during storage AS Akalin, S Gönç, G Ünal, S Fenderya Journal of Food Science 72 (7), M222-M227, 2007 | 144 | 2007 |
| New approach for yoghurt and ice cream production: High-intensity ultrasound V Akdeniz, AS Akalın Trends in Food Science & Technology 86, 392-398, 2019 | 113 | 2019 |
| Dairy-derived antimicrobial peptides: Action mechanisms, pharmaceutical uses and production proposals AS Akalın Trends in Food Science & Technology 36 (2), 79-95, 2014 | 100 | 2014 |
| Occurrence of conjugated linoleic acid in probiotic yoghurts supplemented with fructooligosaccharide AS Akalın, Ö Tokuşoğlu, S Gönç, Ş Aycan International Dairy Journal 17 (9), 1089-1095, 2007 | 98 | 2007 |
| Influence of Spirulina platensis biomass on microbiological viability in traditional and probiotic yogurts during refrigerated storage AS Akalin, G Unal, MC Dalay Italian Journal of Food Science 21 (3), 357-364, 2009 | 67 | 2009 |
| Survival of probiotics in functional foods during shelf life N Dinkçi, V Akdeniz, AS Akalin Food quality and shelf life, 201-233, 2019 | 57 | 2019 |
| Improving quality characteristics of reduced and low fat Turkish white cheeses using homogenized cream AD Karaman, AS Akalın LWT-Food Science and Technology 50 (2), 503-510, 2013 | 55 | 2013 |
| Açık, döner, mühürlü kapılar: 20. yüzyılda batı/doğu ekseninde emek göçünün seyri A Akalın Küreselleşme Çağında Göç Kavramlar, Tartışmalar, 89-106, 2012 | 54 | 2012 |
| Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate A Akalin Dairy Science & Technology 92 (6), 627-639, 2012 | 50 | 2012 |
| Kargı tulum peynirinin kimyasal ve mikrobiyolojik özellikleri N Dinkçi, G Ünal, A sibel Akalın, S Varol, S Gönç Ege Üniversitesi Ziraat Fakültesi Dergisi 49 (3), 287-292, 2012 | 49 | 2012 |
| Determination of some chemical and microbiological characteristics of Kaymak AS Akalin, S Gönç, G Ünal, S Ökten Grasas Y Aceites 57 (4), 429-432, 2006 | 46 | 2006 |
| Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: activation or inactivation V Akdeniz, AS Akalın Critical reviews in food science and nutrition 62 (4), 889-904, 2022 | 42 | 2022 |
