| Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis P Salum, G Guclu, S Selli Journal of agricultural and food chemistry 65 (38), 8402-8408, 2017 | 71 | 2017 |
| Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey P Salum, G Govce, P Kendirci, D Bas, Z Erbay International Dairy Journal 87, 26-36, 2018 | 51 | 2018 |
| Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II-effects of lipases P Kendirci, P Salum, D Bas, Z Erbay Food and Bioproducts Processing 122, 230-244, 2020 | 36 | 2020 |
| Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination D Bas, P Kendirci, P Salum, G Govce, Z Erbay Food and Bioproducts Processing 117, 287-301, 2019 | 36 | 2019 |
| Optimization of headspace solid-phase microextraction with different fibers for the analysis of volatile compounds of white-brined cheese by using response surface methodology P Salum, Z Erbay, H Kelebek, S Selli Food Analytical Methods 10, 1956-1964, 2017 | 32 | 2017 |
| Extraction optimization and microencapsulation of phenolic antioxidant compounds from lemon balm (Melissa officinalis L.): Instant soluble tea production Z Tülek, H Alaşalvar, B Başyiğit, S Berktas, P Salum, Z Erbay, I Telci, ... Journal of Food Processing and Preservation 45 (1), e14995, 2021 | 25 | 2021 |
| The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours P Salum, Z Erbay, S Selli International Journal of Dairy Technology 72 (3), 416-426, 2019 | 22 | 2019 |
| The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours P Salum, Z Erbay, S Selli International Journal of Dairy Technology 72 (3), 416-426, 2019 | 22 | 2019 |
| Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds P Salum, S Berktas, M Cam, Z Erbay International Dairy Journal 125, 105241, 2022 | 12 | 2022 |
| Optimization of headspace solid-phase microextraction for the analysis of volatile compounds of high-fat dairy powders P Salum, Z Erbay Food Analytical Methods 12, 2216-2225, 2019 | 11 | 2019 |
| Instant soluble roselle (Hibiscus sabdariffa L.) powder rich in bioactive compounds: Effect of the production process on volatile compounds AM Naji, B Başyiğit, H Alaşalvar, P Salum, S Berktaş, Z Erbay, M Çam Journal of Food Measurement and Characterization 17 (1), 108-120, 2023 | 7 | 2023 |
| Microscopy-assisted digital image analysis with trainable Weka segmentation (TWS) for emulsion droplet size determination P Salum, O Güven, LY Aydemir, Z Erbay Coatings 12 (3), 364, 2022 | 7 | 2022 |
| Enzyme modified cheese Z Erbay, P Salum, KN Kilcawley Agents of change: Enzymes in milk and dairy products, 397-416, 2021 | 6 | 2021 |
| Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno‐functional properties, and aromatic compounds S Berktas, M Cam, P Salum, Z Erbay Journal of Food Science 88 (7), 2919-2932, 2023 | 4 | 2023 |
| Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening M Ertekin, Ö Uğurlu, P Salum, Z Erbay Journal of Food Science 88 (4), 1445-1465, 2023 | 4 | 2023 |
| Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder P Salum, S Berktas, D Bas, M Cam, Z Erbay Journal of Food Science 88 (1), 244-258, 2023 | 3 | 2023 |
| Variation of volatile composition during the production of microencapsulated cream powder P Salum, Z Erbay International Dairy Journal 118, 105047, 2021 | 3 | 2021 |
| Lezzet katkısı olarak peynir ve enzim modifiye peynir tekniğinde güncel durum Z Erbay, D Baş, P Kendirci, M Çam, H Kelebek, P Salum, S Selli Akademik Gıda 14 (2), 209-217, 2016 | 3 | 2016 |
| Türkiye’de üretilen enzim modifiye süt ürünlerinin lipolitik ve proteolitik olgunlaşma düzeylerinin incelenmesi Z Erbay, P Salum, G Gövce Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 23 (7), 919-925, 2017 | 2 | 2017 |
| Determination of volatile compounds of traditional roasted terebinth (Pistacia terebinthus L.) coffee using GC-MS A Amanpour, PS Erbay, H Kelebek, S Selli Chemistry 182, 251-256, 0 | 2 | |
