| Ultrasound in the meat industry: General applications and decontamination efficiency F Turantaş, GB Kılıç, B Kılıç International journal of food microbiology 198, 59-69, 2015 | 142 | 2015 |
| Manufacture of Turkish Beyaz cheese added with probiotic strains GB Kılıç, H Kuleaşan, İ Eralp, AG Karahan LWT-Food Science and Technology 42 (5), 1003-1008, 2009 | 116 | 2009 |
| Viability of human-derived probiotic lactobacilli in ice cream produced with sucrose and aspartame G Başyiğit, H Kuleaşan, AG Karahan Journal of Industrial Microbiology and Biotechnology 33 (9), 796-800, 2006 | 98 | 2006 |
| In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation CO Özer, B Kılıç, GB Kılıç Meat Science 114, 24-31, 2016 | 48 | 2016 |
| Identification of lactic acid bacteria isolated from the fecal samples of healthy humans and patients with dyspepsia, and determination of their pH, bile, and antibiotic … GB Kılıç, AG Karahan Journal of molecular microbiology and biotechnology 18 (4), 220-229, 2010 | 46 | 2010 |
| Fourier dönüşümlü kızılötesi (FTIR) spektroskopisi ve laktik asit bakterilerinin tanısında kullanılması GB Kılıç, AG Karahan Gıda 35 (6), 445-452, 2010 | 41* | 2010 |
| Effect of probiotics on aspirin-induced gastric mucosal lesions. A Senol, M Işler, AG Karahan, GB Kiliç, H Kuleaşan, I Gören, U Saritaş, ... The Turkish journal of gastroenterology: the official journal of Turkish …, 2011 | 40 | 2011 |
| Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture … AG Karahan, GB Kılıç, A Kart, HŞ Aloğlu, Z Öner, S Aydemir, O Erkuş, ... Journal of dairy science 93 (1), 1-11, 2010 | 40 | 2010 |
| Determining potential probiotic properties of human originated Lactobacillus plantarum strains GB Kılıç, H Kuleaşan, VF Sömer, D Akpınar Biotechnology and bioprocess engineering 18, 479-485, 2013 | 30 | 2013 |
| Fermente et ürünlerinde fonksiyonel starter kültürler ve probiyotikler G Başyiğit, AG Karahan, B Kılıç Türk Hijyen ve Deneysel Biyoloji Dergisi 64 (2), 60-69, 2007 | 29* | 2007 |
| The effects of different levels of βglucan on yoghurt manufactured with Lactobacillus plantarum strains as adjunct culture GB Kılıç, D Akpınar Journal of food, agriculture and environment 11 (1), 281-287, 2013 | 28 | 2013 |
| Microbiological, physicochemical properties and biogenic amine contents of the strained yoghurts from Turkish local markets VF Sömer, GB Kılıç African Journal of Biotechnology 11 (78), 14338-14343, 2012 | 26 | 2012 |
| Characterization and comparison of yeasts from different sources for some probiotic properties and exopolysaccharide production H Yildiran, G BAŞYİĞİT KILIÇ, AG KARAHAN ÇAKMAKÇI Food Science and Technology 39, 646-653, 2019 | 23 | 2019 |
| Ekzopolisakkaritlerin özellikleri ve gıda sanayindeki önemi A Soyuçok, T Ekiz, GB Kılıç Nevşehir Bilim ve Teknoloji Dergisi 5, 332-344, 2016 | 23 | 2016 |
| Isolation, identification and determination of technological properties of the halophilic lactic acid bacteria isolated from table olives S Yalçınkaya, GB Kılıç Journal of food science and technology 56 (4), 2027-2037, 2019 | 22 | 2019 |
| Bazı laktik asit bakterilerinin probiyotik olarak kullanılma özellikleri G Başyiğit | 19 | 2004 |
| Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains G Basyigit Kilic, D Akpinar Kankaya Journal of food science and technology 53, 864-871, 2016 | 18 | 2016 |
| Probiyotik olma özelliği taşıyan laktik asit bakterilerinin dondurma üretiminde kullanılması G Başyiğit, AG Karahan, ML Çakmakçı Gıda 30 (6), 2005 | 15 | 2005 |
| Yoğurt örneklerinden izole edilmiş laktik asit bakterilerinin moleküler yöntemlerle tanımlanması ve ekzopolisakkarit üretimlerinin belirlenmesi E Demir, E Kaygusuz, GB Kılıç, S Yüce, A Soyuçok Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi 8 (Ek (Suppl …, 2017 | 12 | 2017 |
| Utilization of lactic acid bacteria and probiotics on meat products. P Ertürkmen, GB Kiliç, B Kiliç | 11 | 2016 |
