| Gastronomi ve mutfak sanatları eğitimi alan öğrencilerin sektörde çalışmaya yönelik bakış açıları A Akoğlu, S Cansizoğlu, N Orhan, Z Özdemir Journal of Tourism & Gastronomy Studies 5 (2), 146-159, 2017 | 67 | 2017 |
| Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet M Bıyıklı, A Akoğlu, Ş Kurhan, İT Akoğlu International Journal of Gastronomy and Food Science 20, 100204, 2020 | 66 | 2020 |
| Assessment of local food use in the context of sustainable food: A research in food and beverage enterprises in Izmir, Turkey S Bilgin Öztürk, A Akoğlu International Journal of Gastronomy and Food Science 20, 2020 | 57 | 2020 |
| Michelin yıldızlı restoran şeflerinin moleküler gastronomi algı ve eğilimleri: San Sebastián, İspanya örneği A Akoğlu, O Çavuş, İ Bayhan Journal of Tourism and Gastronomy Studies 5 (1), 43-59, 2017 | 32 | 2017 |
| Food safety knowledge of food handlers working in hotel kitchens in Turkey T Tuncer, A Akoğlu Food and health 6 (2), 67-89, 2020 | 31 | 2020 |
| Determination of the quality and shelf life of sous vide cooked turkey cutlet stored at 4 and 12ºC IT Akoğlu, M Bıyıklı, A Akoğlu, Ş Kurhan Brazilian Journal of Poultry Science 20, 01-08, 2018 | 27 | 2018 |
| Çiğ Sütte Pseudomonas aeruginosa Sayılması için Yöntem Modifikasyonları Üzerine Çalışmalar A Şen Akoğlu, K HAlkman Orlab On-Line Mikrobiyoloji Dergisi 4 (2), 2-13, 2006 | 25* | 2006 |
| Some properties of bacterial cellulose produced by new native strain Gluconacetobacter sp. A06O2 obtained from Turkish vinegar AG Karahan, A Akoğlu, İ Çakır, A Kart, ML Çakmakçı, A Uygun, F Göktepe Journal of Applied Polymer Science 121 (3), 1823-1831, 2011 | 24 | 2011 |
| The effect of some environmental conditions on planktonic growth and biofilm formation by some lactic acid bacteria isolated from a local cheese in Turkey A Akoğlu Biotechnology letters 42, 481-492, 2020 | 22 | 2020 |
| Bakteriyel selülozun özellikleri ve gıda sanayisinde kullanımı A Akoğlu, AG Karahan, ML Çakmakçı, İ Çakır Gıda 35 (2), 127-134, 2010 | 22* | 2010 |
| Physicochemical properties of low‐fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic AG Karahan, A Kart, A AKOĞLU, MLTF ÇAKMAKÇı International journal of dairy technology 64 (4), 502-508, 2011 | 18 | 2011 |
| Restoranlarda oluşan gıda atıkları ve yönetimi: İstanbul ili örneği E Çirişoğlu, A Akoğlu Akademik Gıda 19 (1), 38-48, 2021 | 17 | 2021 |
| Effects of bacterial cellulose as a fat replacer on some properties of fat-reduced mayonnaise. A Akoğlu, I Cakır, AG Karahan, ML Çakmakçı | 17 | 2018 |
| Türkiye’de Fine Dining Restoranlara Bakış: Mutfak Yöneticileri Üzerine Bir Araştırma A Akoğlu, E Öztürk Journal of Tourism and Gastronomy Studies 6 (1), 430-443, 2018 | 16 | 2018 |
| Metabolik gıda intoleransları A Akoğlu, M Oruç Harran Tarim ve Gida Bilimleri Derg. 22 (2), 284-295, 2018 | 13 | 2018 |
| A Modified Selective Medium Containing Benzalkonium Chloride (BKC) for the Isolation of Pseudomonas aeruginosafrom Raw Milk A Aylin, A Evrim Gunes, Y Gokce Polat Food and Nutrition Sciences 2012, 2012 | 11 | 2012 |
| Effect of bacterial cellulose as a fat replacer on some quality characteristics of fat reduced sucuk. A Akoğlu, İ Çakır, İT Akoğlu, AG Karahan, ML Çakmakçı | 10 | 2015 |
| Atık gıda A Akoğlu Ed Nizamlıoğlu, HF, Gastronomide Güncel Konular. Billur Yayın Evi, Konya, 2018 | 9 | 2018 |
| Mengen peynirinden laktik asit bakterilerinin İzolasyonu, moleküler tanımlanması ve bazı starter kültür Özelliklerinin belirlenmesi A Akoğlu, H Yaman, H Coşkun, K Sarı Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 21 (2), 453-459, 2017 | 8 | 2017 |
| Food allergy knowledge, attitude and practices of restaurant employees in İstanbul, Turkey M Tatlı, A Akoğlu Akademik Gıda 18 (2), 125-134, 2020 | 7 | 2020 |
