| Use of natural antioxidants in meat and meat products M Karakaya, E Bayrak, K Ulusoy Journal of Food Science and Engineering 1 (1), 1, 2011 | 73 | 2011 |
| Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice P Kadıoğlu, M Karakaya, K Unal, AS Babaoğlu British Poultry Science 60 (4), 381-387, 2019 | 46 | 2019 |
| Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage AS Babaoğlu, K Unal, NM Dilek, HB Poçan, M Karakaya Meat Science 187, 108765, 2022 | 39 | 2022 |
| The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk K Unal, M Karakaya, F Oz Journal of the Science of Food and Agriculture 98 (2), 719-725, 2018 | 37 | 2018 |
| Effect of oregano, sage and rosemary essential oils on lipid oxidation and color properties of minced beef during refrigerated storage K Ünal, AS Babaoglu, M Karakaya Journal of Essential Oil Bearing Plants 17 (5), 797-805, 2014 | 37 | 2014 |
| Gıda endüstrisinde ultrasonik ses dalgalarının kullanımı K Ulusoy, M Karakaya Gıda 36 (2), 113-120, 2011 | 36 | 2011 |
| Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat K Unal, E Alagöz, İ Çelik, C Sarıçoban British poultry science 63 (1), 31-38, 2022 | 30 | 2022 |
| Determination of the effect of some acidic solutions on the tenderness and quality properties of chicken breast meat K Unal, E Alagöz, A Cabi, C Sarıçoban Selcuk Journal of Agriculture and Food Sciences 34 (1), 19-23, 2020 | 24 | 2020 |
| Popüler dinin düşünüş biçimi üzerindeki etkisi K Ünal Bilim, Eğitim ve Düşünce Dergisi 7 (1), 2007, 2007 | 15 | 2007 |
| The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets E Ateş, K Unal International journal of gastronomy and food science 31, 100666, 2023 | 11 | 2023 |
| Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk) C Sarıçoban, K Unal Journal of Food Science and Technology 59 (4), 1478-1486, 2022 | 11 | 2022 |
| Different properties of chicken and turkey breast fillets marinated with fruit juices K Ünal, H Alp, AS Babaoğlu, M Karakaya DEUTSCHER FACHVERLAG GMBH, 2020 | 10 | 2020 |
| Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination K Unal, AS Babaoğlu, M Karakaya Food Science & Nutrition 11 (10), 6260-6270, 2023 | 9 | 2023 |
| Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat NM Dilek, AS Babaoğlu, K Unal, C Ozbek, L Pırlak, M Karakaya British Poultry Science 64 (3), 357-363, 2023 | 9 | 2023 |
| The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef K Unal, AS Babaoğlu, N Erdem, NM Dilek Journal of Food Processing and Preservation 46 (8), e16728, 2022 | 9 | 2022 |
| Ekonomik verim dönemini tamamlamış yumurta tavuğu göğüs ve but etleri üzerine ultrasonik dalgaların etkileri K Ünal Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2012 | 9 | 2012 |
| A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil Z Ceylan, C Atıcı, K Unal, R Meral, N Kutlu, AS Babaoğlu, NM Dilek Food Research International 170, 112952, 2023 | 8 | 2023 |
| Effects of sous vide cooking on physicochemical, structural, and microbiological characteristics of cuttlefish, octopus, and squid N Erdem, M Karakaya, AS Babaoğlu, K Unal Journal of Aquatic Food Product Technology 31 (7), 636-648, 2022 | 8 | 2022 |
| Determination of physicochemical and textural properties of different types of sucuk offered for commercial sale HB Poçan, AS Babaoğlu, K Ünal, M Karakaya Journal of New Results in Engineering and Natural Science 4, 1-10, 2015 | 8 | 2015 |
| A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking Z Ceylan, K Unal, N Kutlu, R Meral, BA Balcı, E Doğu Baykut Journal of Food Processing and Preservation 46 (6), e16538, 2022 | 7 | 2022 |
