| Biogenic amines produced by Enterobacteriaceae isolated from meat products F Durlu-Özkaya, K Ayhan, N Vural Meat Science 58 (2), 163-166, 2001 | 196 | 2001 |
| Mikrobiyolojide kullanılan bazı moleküler teknikler E Çetinkaya, K Ayhan Karaelmas Fen Ve Mühendislik Dergisi 2 (1), 53-62, 2012 | 122 | 2012 |
| The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks K Ayhan, N Kolsarici, GA Özkan Meat Science 53 (3), 183-188, 1999 | 114 | 1999 |
| Some growth parameters and antimicrobial activity of a bacteriocin-producing strain Pediococcus acidilactici 13 EG Altuntas, S Cosansu, K Ayhan International Journal of Food Microbiology 141 (1-2), 28-31, 2010 | 73 | 2010 |
| Comparison of methods for the microbiological identification and profiling of Cronobacter species from ingredients used in the preparation of infant formula E Cetinkaya, S Joseph, K Ayhan, SJ Forsythe Molecular and cellular probes 27 (1), 60-64, 2013 | 62 | 2013 |
| Antibiotic and Bacteriocin Sensitivity of Listeria monocytogenes Strains Isolated from Different Foods A Evrim Gunes, K Deniz, C Serap, A Kamuran, J Vijay K, M Luis Food and Nutrition Sciences 2012, 2012 | 53 | 2012 |
| Survival of enterohaemorrhagic Escherichia coli O157: H7 strain in Turkish soudjouck during fermentation, drying and storage periods S Cosansu, K Ayhan Meat Science 54 (4), 407-411, 2000 | 48 | 2000 |
| Effects of Lactic and Acetic Acid on Survival of Salmonella enteritidis During Refrigerated and Frozen Storage of Chicken Meats S Cosansu, K Ayhan Food and bioprocess technology 5, 372-377, 2012 | 39 | 2012 |
| Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols VK Juneja, EG Altuntaş, K Ayhan, CA Hwang, S Sheen, M Friedman International journal of food microbiology 164 (1), 54-59, 2013 | 37 | 2013 |
| Gıda mikrobiyolojisi ve uygulamaları M Akçelik, K Ayhan, İ Çakır, HB Doğan, V Gürgün, AK Halkman, D Kaleli, ... Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, Sim …, 2000 | 37 | 2000 |
| EFFECTS OF LACTIC AND ACETIC ACID TREATMENTS ON CAMPYLOBACTER JEJUNI INOCULATED ONTO CHICKEN LEG AND BREAST MEAT DURING … S Coşansu, K Ayhan Journal of food processing and preservation 34, 98-113, 2010 | 35 | 2010 |
| Commercially important characteristics of Turkish origin domestic strains of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus K Ayhan, F DURLU‐ÖZKAYA, N Tunail International journal of dairy technology 58 (3), 150-157, 2005 | 35 | 2005 |
| Biogenic amine determination in Tulum cheese by high performance liquid chromatography (HPLC). F Durlu-Özkaya, K Ayhan, G Özkan Milchwissenschaft 55 (1), 27-28, 2000 | 35 | 2000 |
| Gıdalarda bulunan mikroorganizmalar K Ayhan Gıda Mikrobiyolojisi ve Uygulamaları 2, 37-80, 2000 | 33 | 2000 |
| ANTIMICROBIAL ACTIVITY AND PROTEIN PROFILES OF PEDIOCOCCUS SPP. ISOLATED FROM TURKISH “SUCUK” S Cosansu, H Kuleasan, K Ayhan, L Materon Journal of Food Processing and Preservation 31 (2), 190-200, 2007 | 28 | 2007 |
| Gıda mikrobiyolojisi ve uygulamaları K Ayhan Gıdalarda bulunan mikroorganizmalar, 66, 2000 | 28 | 2000 |
| Essential oils compounds as antimicrobial and antibiofilm agents against strains present in the meat industry E Orhan-Yanıkan, S da Silva-Janeiro, M Ruiz-Rico, AI Jiménez-Belenguer, ... Food Control 101, 29-38, 2019 | 24 | 2019 |
| Determination of phenolic acid decarboxylase produced by lactic acid bacteria isolated from shalgam (şalgam) juice using green analytical chemistry method G Okcu, K Ayhan, EG Altuntas, N Vural, ES Poyrazoglu LWT-Food Science and Technology 66, 615-621, 2016 | 21 | 2016 |
| Protein profile of bacterial extracellular polymeric substance by Fourier transform infrared spectroscopy E Orhan-Yanıkan, G Gülseren, K Ayhan Microchemical Journal 156, 104831, 2020 | 18 | 2020 |
| Amino acid decarboxylase activities and biogenic amine formation abilities of lactic acid bacteria isolated from shalgam A Mete, S Coşansu, O Demirkol, K Ayhan International Journal of Food Properties 20 (1), 171-178, 2017 | 17 | 2017 |
