| Antioxidant, antimicrobial activity and total phenolic content within the aerial parts of Artemisia absinthum, Artemisia santonicum and Saponaria officinalis M Sengul, S Ercisli, H Yildiz, N Gungor, A Kavaz, B Çetin Iranian journal of pharmaceutical research: IJPR 10 (1), 49, 2011 | 145 | 2011 |
| An investigation of some properties of banana yogurts made with commercial ABT‐2 starter culture during storage I Bakirci, A Kavaz International Journal of Dairy Technology 61 (3), 270-276, 2008 | 109 | 2008 |
| The effect of cooking on total polyphenolic content and antioxidant activity of selected vegetables M Şengül, H Yildiz, A Kavaz International Journal of Food Properties 17 (3), 481-490, 2014 | 80 | 2014 |
| The Effects of Blackthorn (Prunus Spinosa L.) Addition on Certain Quality Characteristics of Ice Cream A Kavaz Yuksel Journal of Food Quality 38 (6), 413-421, 2015 | 74 | 2015 |
| Determination of certain physicochemical characteristics and sensory properties of green tea powder (matcha) added ice creams and detection of their organic acid and mineral … AK Yüksel, M Yüksel, İG Șat | 45 | 2017 |
| A Comparative Study of Ascorbic Acid and Capsaicinoid Contents in Red Hot Peppers (Capsicum annum L.) Grown in Southeastern Anatolia Region NF Korkutata, A Kavaz International journal of food properties 18 (4), 725-734, 2015 | 36 | 2015 |
| Erzurum piyasasında satışa sunulan yoğurtların fiziksel, kimyasal, mikrobiyolojik ve duyusal özelliklerinin incelenmesi İ Bakırcı, GŞ Tohma, AK Yüksel Akademik Gıda 13 (2), 127-134, 2015 | 33 | 2015 |
| Influence of inulin and demineralised whey powder addition on the organic acid profiles of probiotic yoghurts A Kavaz, I Bakirci International Journal of Dairy Technology 67 (4), 577-583, 2014 | 26 | 2014 |
| Determination of certain quality characteristics, thermal and sensory properties of ice creams produced with dried Besni grape (Vitis vinifera L.) A Kavaz, M Yüksel, E Dağdemir International Journal of Dairy Technology 69 (3), 418-424, 2016 | 25 | 2016 |
| An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations AK Yüksel, İ Bakırcı Food Science and Biotechnology 24, 807-816, 2015 | 23 | 2015 |
| Some physico-chemical properties and organic acid profiles of Herby cheeses A Kavaz, I Bakirci, G Kaban Kafkas Universitesi Veteriner Fakultesi Dergisi 19 (1), 2013 | 23 | 2013 |
| Comparison of quality characteristics of Çökelek and Lor cheeses A Kavaz, A Arslaner, I Bakirci African Journal of Biotechnology 11 (26), 6871-6877, 2012 | 23 | 2012 |
| Ticari probiyotik kültür ile üretilen muzlu yoğurtların depolama süresince çeşitli niteliklerinin incelenmesi A Kavaz Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Erzurum, 88s, 2006 | 16 | 2006 |
| Anticholinergic, Antioxidant, and Antibacterial Properties of Vitex Agnus‐Castus L. Seed Extract: Assessment of Its Phenolic Content by LC/MS/MS A Kavaz, M Işık, E Dikici, M Yüksel Chemistry & Biodiversity 19 (10), e202200143, 2022 | 15 | 2022 |
| Phenolic Profile and Antioxidant, Anticholinergic, and Antibacterial Properties of Corn Tassel JM Al-Khayri, AK Yüksel, M Yüksel, M Isık, E Dikici Plants 11 (15), 1-12, 2022 | 15 | 2022 |
| Peyniraltı suyunun değerlendirilme olanakları İ Bakırcı, A Kavaz Türkiye 9, 24-26, 2006 | 15 | 2006 |
| The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral … AK Yüksel, IG Şat, M Yüksel Journal of food science and technology 52, 8023-8031, 2015 | 14* | 2015 |
| Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese I Bakirci, A Kavaz, E Macit African Journal of Biotechnology 10 (56), 11925-11931, 2011 | 14 | 2011 |
| Phytochemical, phenolic profle, antioxidant, anticholinergic and antibacterial properties of Epilobium angustifolium (Onagraceae) AK Yüksel, E Dikici, M Yüksel, M Işık, F Tozoğlu, E Köksal Journal of Food Measurement and Characterization 15 (6), 4858-4867, 2021 | 13 | 2021 |
| Farklı prebiyotik kombinasyonları ile üretilen probiyotik yoğurtların organik asit miktarı, aroma profili ve diğer kalite özelliklerinin tespiti A Kavaz Fen Bilimleri Enstitüsü, Doktora Tezi, Erzurum, 182s, 2012 | 12 | 2012 |
Mehmet YÜKSELAtatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü在 atauni.edu.tr 的电子邮件经过验证
Mehmet YÜKSELAtatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü在 atauni.edu.tr 的电子邮件经过验证