| Protease and lipase activities of fungal and bacterial strains derived from an artisanal raw ewe's milk cheese S Ozturkoglu-Budak, A Wiebenga, PA Bron, RP de Vries International Journal of Food Microbiology 237, 17-27, 2016 | 101 | 2016 |
| Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt S Ozturkoglu-Budak, C Akal, A Yetisemiyen Journal of dairy science 99 (11), 8511-8523, 2016 | 92 | 2016 |
| The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening SO Budak, MJ Figge, J Houbraken, RP de Vries International Dairy Journal 58, 50-53, 2016 | 53 | 2016 |
| Rapid analysis of fungal cultures and dried figs for secondary metabolites by LC/TOF-MS HZ Şenyuva, J Gilbert, Ş Öztürkoğlu Analytica Chimica Acta 617 (1-2), 97-106, 2008 | 52 | 2008 |
| Volatile compound profiling of Turkish Divle Cave cheese during production and ripening S Ozturkoglu-Budak, A Gursoy, DP Aykas, C Koçak, S Dönmez, ... Journal of Dairy Science 99 (7), 5120-5131, 2016 | 50 | 2016 |
| A genomic survey of proteases in Aspergilli SO Budak, M Zhou, C Brouwer, A Wiebenga, I Benoit, M Di Falco, ... BMC genomics 15, 1-15, 2014 | 49 | 2014 |
| Role of milk protein–based products in some quality attributes of goat milk yogurt F Gursel, A., Gursoy, A., Anli, E. A. K., Ozturkoglu Budak, S., Aydemir, S ... Journal of Dairy Science 99, 2694–2703, 2016 | 48 | 2016 |
| Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 S Ozturkoglu-Budak, HC Akal, İ Buran, A Yetişemiyen Journal of dairy science 102 (8), 6901-6913, 2019 | 44 | 2019 |
| Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk S Ozturkoglu‐Budak International Journal of Dairy Technology 71 (1), 36-45, 2018 | 39 | 2018 |
| Occurrence of fungi and their mycotoxins in individual Turkish dried figs H Şenyuva, J Gilbert, R Samson, S Özcan, Ş Öztürkoğlu, D Önal World Mycotoxin Journal 1 (1), 79-86, 2008 | 35 | 2008 |
| Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide İ Buran, C Akal, S Ozturkoglu-Budak, A Yetisemiyen LWT 148, 111591, 2021 | 19 | 2021 |
| A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper S Ozturkoglu-Budak Food Science and Technology 37, 24-29, 2017 | 18 | 2017 |
| Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production S Ozturkoglu-Budak, HC Akal, N Bereli, D Cimen, S Akgonullu International Dairy Journal 120, 105090, 2021 | 16 | 2021 |
| Use of kefir and buttermilk to produce an innovative quark cheese S Ozturkoglu-Budak, HC Akal, N Türkmen Journal of Food Science and Technology 58, 74-84, 2021 | 14 | 2021 |
| Behavior and control of Listeria innocua during manufacture and storage of Turkish White Cheese S Öztürkoğlu, GC Gürakan, H Alpas European Food Research and Technology 222, 614-621, 2006 | 14 | 2006 |
| Changes in Free Amino Acid and Sugar Levels of Dried Figs during Aflatoxin B1 Production by Aspergillus flavus and Aspergillus parasiticus HZ Senyuva, J Gilbert, S Öztürkoǧlu, S Özcan, N Gurel Journal of agricultural and food chemistry 56 (20), 9661-9666, 2008 | 13 | 2008 |
| Mold-ripened and raw milk cheeses: Production, risks, and benefits to human health S Ozturkoglu-Budak, RP de Vries Dairy in human health and disease across the lifespan, 353-361, 2017 | 8 | 2017 |
| Role of microbial cultures and enzymes during cheese production and ripening ŞÖ Budak, C Koçak, PA Bron, RP de Vries Microbial cultures and enzymes in dairy technology, 182-203, 2018 | 6 | 2018 |
| Alternatif Bir Süt: Eşek Sütü ŞÖ Budak, A Gürsel Gıda 37 (4), 243-250, 2012 | 6 | 2012 |
| Gıda Biliminde Yeni Omik Teknolojileri ŞÖ Budak, S Dönmez Gıda 37 (3), 173-179, 2012 | 6 | 2012 |
