| The effects of thyme and clove essential oil fortified edible films on the physical, chemical and microbiological characteristics of kashar cheese G Kavas, N Kavas, D Saygili Journal of food quality 38 (6), 405-412, 2015 | 101 | 2015 |
| Coğrafi işaretli Türkiye peynirleri D Saygılı, H Demirci, U Samav Aydın Gastronomy 4 (1), 11-21, 2020 | 53 | 2020 |
| Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects on Escherichia coli O157:H7 and Staphylococcus aureus N Kavas, G Kavas, D Saygili CyTA-Journal of Food 14 (2), 317-323, 2016 | 46 | 2016 |
| Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains … O Yerlikaya, D Saygili, A Akpinar Food Science and Technology 41, 418-425, 2020 | 43 | 2020 |
| Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts A Akpinar, D Saygili, O Yerlikaya International Journal of Dairy Technology 73 (4), 726-736, 2020 | 38 | 2020 |
| Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial … O Yerlikaya, A Akpinar, D Saygili, N Karagozlu International Journal of Dairy Technology 73 (2), 392-402, 2020 | 27 | 2020 |
| Analysis of some physicochemical, rheological, sensorial properties, and probiotic viability of fermented milks containing Enterococcus faecium and Enterococcus durans strains O Yerlikaya, A Akpinar, D Saygili Journal of Food Processing and Preservation 44 (8), e14553, 2020 | 11 | 2020 |
| An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products O Yerlikaya, D Saygili, A Akpinar Food Bioscience 41, 101096, 2021 | 10 | 2021 |
| Coğrafi işaretli gastronomik lezzetler: İzmir örneği D Saygılı, H Demirci, U Samav İKSAD Publishing House, 2019 | 10 | 2019 |
| Deve sütü ve diyabet tedavisindeki önemi D Saygılı, C Karagözlü Akademik Gıda 15 (2), 204-210, 2017 | 10 | 2017 |
| Mersin Uçucu Yağı İçeren Yenilebilir Film Üretimi ve Kaşar Peynirinin Muhafazasında Mikrobiyel İnaktivasyona Etkisi. Ege Üniversitesi D Saygili Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, İzmir, 98s, 2015 | 10 | 2015 |
| Rheological properties and microbiological characteristics of kefir produced from different milk types D Saygili, D Döner, F İçier, C Karagözlü Food Science and Technology 42, e32520, 2021 | 9 | 2021 |
| Microbiological aspects and challenges of whey powders–I thermoduric, thermophilic and spore‐forming bacteria E Hebishy, O Yerlikaya, J Mahony, A Akpinar, D Saygili International Journal of Dairy Technology 76 (4), 779-800, 2023 | 6 | 2023 |
| The effect of using different yeast species on the composition of carbohydrates and volatile aroma compounds in kefir drinks D Saygili, O Yerlikaya, A Akpinar Food Bioscience 54, 102867, 2023 | 6 | 2023 |
| Farklı starter kültür kullanımının yoğurtların tekstürel ve viskozite özelliklerine etkisi E Akan, O Yerlikaya, D Saygılı, Ö Kınık Ege Üniversitesi Ziraat Fakültesi Dergisi 58 (3), 377-383, 2021 | 4 | 2021 |
| Microbiological aspects and challenges of dairy powders–II: Biofilm/biofouling E Hebishy, O Yerlikaya, FJ Reen, J Mahony, A Akpinar, D Saygili, N Datta International Journal of Dairy Technology, 2024 | 3 | 2024 |
| Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity S Çalişkanlar, D Saygili, N Karagözlü, C Karagözlü Food Science & Nutrition 12 (2), 1170-1179, 2024 | 3 | 2024 |
| Yerel mutfak ve sağlıklı beslenme arasındaki ilişkinin incelenmesi: İzmir ili örneği D Saygılı, ÖE Günaydın, D Küçükaltan, H Demirci, O Özden Aydın Gastronomy 6 (2), 165-178, 2022 | 3 | 2022 |
| Use of medicinal and aromatic plants in dairy products D Saygili Medicinal and Aromatic Plants 335, 2021 | 2 | 2021 |
| BAKTERİYOFAJ ENKAPSÜLASYONU VE POTANSİYEL UYGULAMALARI D Saygılı, C Karagözlü Gıda 42 (1), 58-66, 2018 | 2 | 2018 |