| Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms W Randazzo, O Corona, R Guarcello, N Francesca, MA Germanà, H Erten, ... Food Microbiology 54, 40-51, 2016 | 209 | 2016 |
| Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment S Selli, A Canbas, T Cabaroglu, H Erten, Z Günata Food Chemistry 94 (3), 319-326, 2006 | 182 | 2006 |
| Characterization of kefir-like beverages produced from vegetable juices O Corona, W Randazzo, A Miceli, R Guarcello, N Francesca, H Erten, ... LWT-Food Science and Technology 66, 572-581, 2016 | 174 | 2016 |
| Volatile composition of red wine from cv. Kalecik Karasι grown in central Anatolia S Selli, T Cabaroglu, A Canbas, H Erten, C Nurgel, JP Lepoutre, Z Gunata Food Chemistry 85 (2), 207-213, 2004 | 163 | 2004 |
| The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation DE Zohre, H Erten Process Biochemistry 38 (3), 319-324, 2002 | 159 | 2002 |
| A traditional Turkish lactic acid fermented beverage: Shalgam (Salgam) H Erten, H Tanguler, A Canbaş Food Reviews International 24 (3), 352-359, 2008 | 158 | 2008 |
| Utilisation of spent brewer's yeast for yeast extract production by autolysis: The effect of temperature H Tanguler, H Erten Food and bioproducts processing 86 (4), 317-321, 2008 | 137 | 2008 |
| Production of oils and fats by oleaginous microorganisms with an emphasis given to the potential of the nonconventional yeast Yarrowia lipolytica E Carsanba, S Papanikolaou, H Erten Critical reviews in biotechnology 38 (8), 1230-1243, 2018 | 115 | 2018 |
| The production of low‐alcohol wines by aerobic yeasts H Erten, I Campbell Journal of the Institute of Brewing 59 (3), 207-215, 1953 | 109 | 1953 |
| Relations between elevated temperatures and fermentation behaviour of Kloeckera apiculata and Saccharomyces cerevisiae associated with winemaking in … H Erten World Journal of Microbiology and Biotechnology 18, 377-382, 2002 | 101 | 2002 |
| Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage H Tanguler, H Erten LWT-Food Science and Technology 46 (1), 36-41, 2012 | 98 | 2012 |
| The effect of pitching rate on fermentation and flavour compounds in high gravity brewing H Erten, H Tanguler, H Cakiroz Journal of the Institute of Brewing 113 (1), 75-79, 2007 | 97 | 2007 |
| Effect of skin contact on the aroma composition of the musts of Vitis vinifera L. cv. Muscat of Bornova and Narince grown in Turkey S Selli, T Cabaroglu, A Canbas, H Erten, C Nurgel Food Chemistry 81 (3), 341-347, 2003 | 92 | 2003 |
| Evolution of fermenting microbiota in tarhana produced under controlled technological conditions L Settanni, H Tanguler, G Moschetti, S Reale, V Gargano, H Erten Food Microbiology 28 (7), 1367-1373, 2011 | 91 | 2011 |
| Influence of Lachancea thermotolerans on cv. Emir wine fermentation EK Balikci, H Tanguler, NP Jolly, H Erten Yeast 33 (7), 313-321, 2016 | 87 | 2016 |
| Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey C Nurgel, H Erten, A Canbaş, T Cabaroğlu, S Selli Journal of Industrial Microbiology and Biotechnology 29 (1), 28-33, 2002 | 81 | 2002 |
| Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince S Selli, A Canbas, T Cabaroglu, H Erten, JP Lepoutre, Z Gunata Food Control 17 (1), 75-82, 2006 | 80 | 2006 |
| Effectiveness of chitosan against wine-related microorganisms S Bağder Elmacı, G Gülgör, M Tokatlı, H Erten, A İşci, F Özçelik Antonie Van Leeuwenhoek 107, 675-686, 2015 | 72 | 2015 |
| The effects of storage temperature on the chemical composition of hop pellets A Canbaş, H Erten, F Özşahin Process Biochemistry 36 (11), 1053-1058, 2001 | 68 | 2001 |
| Metabolism of fructose as an electron acceptor by Leuconostoc mesenteroides H Erten Process Biochemistry 33 (7), 735-739, 1998 | 68 | 1998 |
