1. Oz, F., M. Kaya and M.İ. AKSU, 2011. Utilization of Thymus vulgaris L. in the production of sucuk. J. Food Process. Preservat., 10.1111/j.1745-4549.2010.00491.x.
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2. Esenbuga, N., M. Macit, M. Karaoglu, V. Aksakal and M.A. Yoruk et al., 2011. A study on possibility of Rosa canina seed use as feed ingredient in diets of Morkaraman male lambs. Trop. Anim. Health Prod., 10.1007/s11250-011-9857-6.
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3. Ceylan, S. and M.I. Aksu, 2011. Free amino acids profile and quantities of sırt, bohca and sekerpare pastirma, dry cured meat products. J. Sci. Food Agric., 91: 956-962.
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4. Alp, E. and M.İ. Aksu, 2010. Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef. Meat Sci., 86: 468-473.
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5. Lacin, E., M.I. Aksu, M. Macit, A. Yildiz, M. Karaoglu, N. Esenbuga and M.A. Yoruk, 2008. Effects of different raising systems on colour and quality characteristics of Turkish pekin duck meats. S. Afr. J. Anim. Sci., 38: 217-223.
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6. Kaban, G., M.I. Aksu and M. Kaya, 2008. Effect of UrtIca dIoIca L. on growth of S. aureus ın tradıtıonal dry fermented sausage (Sucuk). J. Muscle Foods, 19: 399-409.
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7. Genccelep, H., G. Kaban, M.I. Aksu, F. Oz and M. Kaya, 2008. Determination of biogenic amines in sucuk. Food Control, 19: 868-872.
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8. Aksu, M.I., M. Kaya and F. Oz, 2008. Effect of Lactobacillus sakei and Staphylococcus xylosus on the InhIbItIon of EscherIchIa coli O157: H7 in pastirma, A dry-cured meat product. J. Food Safety, 28: 47-58.
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9. Kaban, G., M.I. Aksu and M. Kaya, 2007. BehavIor of Staphylococcus aureus in sucuk with netle (UrtIca dIoIca L.). J. Food Safety, 27: 400-410.
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10. Aksu, M.I., H. Imik and M. Karaoglu, 2007. Influence of dietary sorghum (Sorghum vulgare) and corn supplemented with methionine on cut-up pieces weights of broiler carcass and quality properties of breast and drumsticks meat. Food Sci. Technol. Int., 132: 361-367.
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11. Aksu, M.I., M. Kaya and F. Oz, 2006. Inhibition of Escherichia coli O157: H7 in cemens with different garlic levels. Am. J. Food Technol., 1: 59-65.
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12. Kaya, M. and M.I. Aksu, 2005. Effect of modified atmosphere and vacuum packaging on some quality characteristics of sliced sucuk produced using probiotics culture. J. Sci. Food Agric., 85: 2281-2288.
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13. Karaoglu, M., M. Macit, M.I. Aksu, E.B. Kurbanoglu, N. Esenbuga and S. Celebi, 2005. Effect of supplemental Ram Horn Hydrolysate (RHH) at different levels on growth performance and slaughter traits of broilers. J. Sci. Food Agric., 85: 2220-2226.
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14. Karaoglu, M. N. Esenbuga, M. Macit, M.I. Aksu, M. Kaya and E.B. Kurbanoglu, 2005. Effect of dIetary ram horn hydrolysate (RHH) on the pH and color characterIstIcs of carcasses, breast fIllets and drumstIcks of broIlers. Int. J. Food Properties, 8: 423-438.
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15. Gul, M., M.A. Yoruk, M. Macit, N. Esenbuga, M. Karaoglu, V. Aksakal and M.I. Aksu, 2005. The effects of diets containing different levels of common vetch (Vicia sativa) seed on fattening performance, carcass and meat quality characteristics of Awassi male lambs. J. Sci. Food Agric., 85: 1439-1443.
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16. Aktas, N., M.I. Aksu and M. Kaya, 2005. Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures. Food Chem., 9: 649-654.
17. Aksu, M.I., N. Aktas, M. Kaya and M. Macit, 2005. Effects of vitamin e supplementation on myofibrillar proteins of fat-tailed Awassi male lambs. J. Muscle Food, 16: 177-183.
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18. Aksu, M.I., M. Kaya and H.W. Ockerman, 2005. Effect of modified atmosphere packaging, storage period and storage temperature on the residual nitrite of sliced-pastirma, dry meat product, produced from fresh meat and frozen/thawed meat. Food Chem., 93: 237-242.
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19. Aksu, M.I., M. Kaya and H.W. Ockerman, 2005. Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat. J. Muscle Foods, 16: 192-206.
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20. Aksu, M.I., M. Karaoglu, N. Esenbuga, M. Kaya, M. Macit and H.W. Ockerman, 2005. Effect of a dietary probiotic on some quality characteristics of raw broiler drumsticks and breast meat. J. Muscle Food, 16: 306-317.
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21. Aksu, M.I., M. Karaoglu, M. Kaya, N. Esenbuga and M. Macit, 2005. Effect of dietary humate on the ph, tbars and microbiological properties of vacuum and aerobic-packed breast and drumstick meats broilers. J. Sci. Food Agric., 85: 1485-1491.
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22. Aksu, M.I. and M. Kaya, 2005. The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, cooked meat product. Meat Sci., 71: 277-283.
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23. Aksu, M.I. and M. Kaya, 2005. Effect of storage temperatures and time on shelf life of sliced and modified atmosphere packaged-pastirma, a dry meat product, produced from beef meat. J. Sci. Food Agric., 85: 1305-1312.
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24. Unsal, M., M.I. Aksu and M. Kaya, 2004. Effect of vitamin E supplementation to diet of morkaraman lambs on intramuscular and intermuscular fatty acid composition. Turk. Vet. Anim. Sci., 28: 563-568.
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25. Karaoglu, M., M.I. Aksu, N. Esenbuga, M. Kaya, M. Macit and H. Durdag, 2004. Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers. Anim. Sci., 78: 253-259.
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26. Aksu, M.I., M. Unsal, M. Kaya and M. Macit, 2004. Effect of vitamin E supplementation on intra- and intermuscular fatty acid composition of Awassi lambs. J. Muscle Foods, 15: 173-182.
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27. Aksu, M.I. and M. Kaya, 2004. Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage. Food Control, 15: 591-595.
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28. Macit, M., V. Aksakal, E. Emsen, M.I. Aksu, M. Karaoglu and N. Esenbuga, 2003. Effects of vitamin E supplementation on performance and meat quality traits of Morkaraman male lambs. Meat Sci., 63: 51-55.
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29. Aktas, N., M.I. Aksu and M. Kaya, 2003. The influence of marination with different salt concentrations on the tenderness, water holding capacity and bound water content of beef. Turk. Vet. Anim. Sci., 27: 1207-1211.
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30. Aktas, N., M.I. Aksu and M. Kaya, 2003. The effect of organic acid marination on tenderness, cooking loss and bound water content of beef. J. Muscle Foods, 14: 181-194.
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31. Aksu, M.I., N. Aktas and M. Kaya, 2002. Effect of commercial starter cultures on the myofibriller protein of pastirma. J. Food Sci., 67: 2548-2551.
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32. Aksu, M.I. and M. Kaya, 2002. Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product). J. Food Sci., 67: 2342-2345.
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