| Effect of ohmic treatment on quality characteristic of meat: A review G Yildiz-Turp, IY Sengun, P Kendirci, F Icier Meat science 93 (3), 441-448, 2013 | 110 | 2013 |
| Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes IY Sengun, GY Turp, F Icier, P Kendirci, G Kor LWT-Food Science and Technology 55 (1), 232-239, 2014 | 57 | 2014 |
| 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 |
| Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs P Kendirci, F Icier, G Kor, TA Onogur Meat science 97 (2), 123-129, 2014 | 51 | 2014 |
| Investigation of Volatile Compounds and Characterization of Flavor Profiles of Fresh Pistachio Nuts (Pistacia vera L.) P Kendirci, TA Onoğur International Journal of Food Properties 14 (2), 319-330, 2011 | 40 | 2011 |
| 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 |
| Potential of ozonated water at different temperatures to improve safety and shelf-life of fresh cut lettuce I Yucel Sengun, P Kendirci Ozone: Science & Engineering 40 (3), 216-227, 2018 | 21 | 2018 |
| Kefir ve kefir tanesinde aflatoksin M1 tayin yönteminin geliştirilmesi ve kontamine sütlerden kefire ve kefir tanelerine aflatoksin M1 geçişinin araştırılması P Kendirci Fen Bilimleri Enstitüsü, 2002 | 7 | 2002 |
| Setting up and performance evaluation of ohmic-infrared heating system, and the investigation of its use in meatball cooking by considering its effects on some quality attributes F Icier, M Engin, G Yildiz Turp, IY Sengun, P Kendirci, T Altug Onogur TUBITAK (The Scienti, 2013 | 5 | 2013 |
| Ülkemizde yetiştirilen bazı antepfıstığı çeşitlerinin lezzet özelliklerinin belirlenmesi ve kavurma işleminin bu özelliklere etkisinin incelenmesi P Kendirci Fen Bilimleri Enstitüsü, 2008 | 5 | 2008 |
| 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 |
| Comparison of three different techniques for extraction of volatiles from pistachio nuts. P Kendirci, TA Onogur | 3 | 2014 |
| Farklı ambalaj ve depolama koşullarında çam fıstığının bazı kalite özelliklerindeki değişimin incelenmesi P Eser, Y ELMACI, T ALTUG, G OVA, K DEMİRAĞ, P KENDİRCİ, ... Yüksek Lisans Tezi, İzmir, 2008 | 3 | 2008 |
| Tokat’ta bulunan 3 ve 4 yıldızlı otellerde çalışan mutfak personelinin gıda güvenliği ve hijyen bilgi düzeylerinin incelenmesi GÜN Sadık, P KENDİRCİ Ege Üniversitesi Ziraat Fakültesi Dergisi 58 (3), 335-346, 2021 | 2 | 2021 |
| Effect of different raw materials on aroma fingerprints of 'boza' using an e-nose and sensory analysis ÖK Kemahlıoğlu, P Kendirci, P Kadiroğlu Kelebek, U Yücel, F Korel Quality Assurance and Safety of Crops & Foods 11 (5), 421-429, 2019 | 2 | 2019 |
| Meyve Islahında Tüketici-Kalite-Duyusal Analiz İlişkileri ve Önemi E KAÇAL, FP ÖZTÜRK, D KARAMÜRSEL, EG ÇAPANOĞLU, ... Meyve Bilimi 6 (2), 45-51, 2019 | 2 | 2019 |
| Piyasada Satılan Organik Gıdaların Çeşitleri, Duyusal Kalitesi ve Tüketici Tercihleri Konusunda Bir Çalışma T Altuğ, P Kendirci, OZ Gürvardar, M Mortaş, Ö Özdemir Türkiye 10, 981, 2008 | 2 | 2008 |
| Carry-over of aflatoxin M1 from milk to kefir and kefir grain P KENDIRCI, T ALTUG Milchwissenschaft 59 (7-8), 399-401, 2004 | 2 | 2004 |
| Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures P Salum, S Berktas, P Kendirci, D Bas, M Cam, Z Erbay International Dairy Journal 143, 105687, 2023 | 1 | 2023 |
