| Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics E Dertli, E Mercan, M Arıcı, MT Yılmaz, O Sağdıç LWT-Food Science and Technology 71, 116-124, 2016 | 177 | 2016 |
| Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological … D Sert, E Mercan, E Dertli Lwt 78, 70-76, 2017 | 56 | 2017 |
| Effect of high-pressure homogenisation on viscosity, particle size and microbiological characteristics of skim and whole milk concentrates E Mercan, D Sert, N Akın International Dairy Journal 87, 93-99, 2018 | 46 | 2018 |
| Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage E Mercan, D Sert, N Akın LWT 97, 279-288, 2018 | 44 | 2018 |
| Effects of milk somatic cell counts on some physicochemical and functional characteristics of skim and whole milk powders D Sert, E Mercan, S Aydemir, M Civelek Journal of Dairy Science 99 (7), 5254-5264, 2016 | 36 | 2016 |
| Butter production from ozone-treated cream: Effects on characteristics of physicochemical, microbiological, thermal and oxidative stability D Sert, E Mercan, Ü Kara LWT 131, 109722, 2020 | 32 | 2020 |
| Effect of ultrasonic treatment on reduction of Esherichia coli ATCC 25922 and egg quality parameters in experimentally contaminated hens' shell eggs D Sert, A Aygun, E Torlak, E Mercan Journal of the Science of Food and Agriculture 93 (12), 2973-2978, 2013 | 30 | 2013 |
| Production of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical, powder flow, thermal and microstructural characteristics B Er, D Sert, E Mercan International Dairy Journal 99, 104544, 2019 | 26 | 2019 |
| Effects of ozone treatment to milk and whey concentrates on degradation of antibiotics and aflatoxin and physicochemical and microbiological characteristics D Sert, E Mercan LWT 144, 111226, 2021 | 20 | 2021 |
| Characterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated cream D Sert, E Mercan International Dairy Journal 109, 104777, 2020 | 18 | 2020 |
| Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set‐type yoghurt Eİ Mercan, Nİ Akın International journal of dairy technology 70 (2), 245-252, 2017 | 18 | 2017 |
| Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set‐type yoghurt Eİ Mercan, D Sert, E Karakavuk, Nİ Akın International Journal of Dairy Technology 71, 34-43, 2018 | 15 | 2018 |
| Effects of churning with different concentrations of ozonated water on particle size, texture, oxidation, melting and microbiological characteristics of butter D Sert, E Mercan International Dairy Journal 111, 104838, 2020 | 14 | 2020 |
| Microbiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressures D Sert, E Mercan International Dairy Journal 111, 104825, 2020 | 14 | 2020 |
| Impact of exopolysaccharide production on functional properties of some Lactobacillus salivarius strains E Mercan, H İspirli, D Sert, MT Yılmaz, E Dertli Archives of microbiology 197, 1041-1049, 2015 | 14 | 2015 |
| Development of buffalo milk ice-cream by high pressure-homogenisation of mix: Physicochemical, textural and microstructural characterisation D Sert, E Mercan, M Kılınç LWT 150, 112013, 2021 | 13 | 2021 |
| High-pressure homogenisation of sheep milk ice cream mix: Physicochemical and microbiological characterisation D Sert, E Mercan LWT 151, 112148, 2021 | 12 | 2021 |
| Assessment of powder flow, functional and microbiological characteristics of ozone-treated skim milk powder D Sert, E Mercan International Dairy Journal 121, 105121, 2021 | 10 | 2021 |
| Processing of skim milk powder made using sonicated milk concentrates: A study of physicochemical, functional, powder flow and microbiological characteristics D Sert, E Mercan, M Dinkul, S Aydemir International Dairy Journal 120, 105080, 2021 | 9 | 2021 |
| Development of gelatine‐based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural … D Sert, G Üçok, Ü Kara, E Mercan International Journal of Dairy Technology 74 (2), 414-424, 2021 | 9 | 2021 |
