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2. Yıldırım, M., Güleç, F., Bayram, M., Yıldırım, Z. 2006. Properties of Kashar Cheese Coated With Casein As A Carrier Of Natamycin. Ital., J. Food Sc., 18(2), 127-137.

3. Sayaslan, A. 2006. Characteristics of volatile compounds of starches extracted with aqueous solutions. International Journal of Food Properties, 9:463-473.

4. Akpinar, O., An, H. Purification and Determination of Inhibitory Activity of Recombinant soyacsytatin for surimi application. Monecular Nutrition and Food Research 2005. 49, 247-255.

5. Sayaslan, A., Seib, P.A., and Chung, O.K. 2005. Wet-milling of flours from red, white, and low-polyphenol oxidase white wheats. Food Science and Technology International, 11:243-249.

6. Yıldırım, Z., M. Yıldırım ve M.G. Johnson, “Mode of Action of Lactococcin R Produced by Lactococcus lactis R”, Nahrung, 48, 145-148 (2004).

7. Akpinar, O., McGorrin, R.J. and  Penner, M.H. Cellulose-based chromatography for cellooligosaccharide production. Journal of Agricultural and Food Chemistry 2004, 52, 4144-4148.

8. Sayaslan, A. 2004. Wet-milling of wheat flour: Industrial processes and small-scale test methods. LWT-Food Science and Technology, 37:499-515.

9. Ensoy, Ü., Kolsarıcı, N., and Candoğan, K. 2004. Quality Characteristics of Spent Layer Surimi During Frozen Storage. European Food Research and Technology. Vol: 219, No: 1, p: 14-19.

10. Yüzbaşı, N., E. Sezgin, M. Yıldırım, ve Z. Yıldırım, “Survey of Lead, Cadmium, İron, Copper and Zinc in Kaşar Cheese” Food Additives and Contaminants, 20, 464-469 (2003).

11. Avsar, Y.K., Z. Yildirim, M. Yildirim, “Use of Retentate Powder in the Production of White-Brined Cheese by the Direct Recombination System. 2. Effect of Brined Protein Levels on the Rheological Properties”, Milchwissenschaft, 57, 181-240 (2002).

12. Yildirim, Z., Y.K. Avşar, M. Yildirim, “Factors Affecting the Adsorption of Buchnericin LB, a Bacteriocin Produced by Lactobaillus buchneri”, Microbiol. Res. 157,   1-5 (2002).

13. Yildirim Z., “Effects of Storage Time and Temperature on Solubility of Whey Protein Isolate”, Milchwissenschaft, 57, 269-271 (2002).

14. Göktürk, S., E. Sezgin ve Z. Yildirim,“Effects of Season on Vitamins A and E Contents and Colour of Turkish Butter”, Nahrung, 46, 54-55 (2002).

15. Savcı, Z., E. Sezgin ve Z. Yildirim, “Enhancing Keeping Quality of Milk by Activation of The Lactoperoxidase System”, Milchwissenschaft, 57, 13-15 (2002).

16. Avsar, Y.K., M. Yildirim ve Z. Yildirim, “Use of Rretentate Powder in the Production of White-Brined Cheese by the Direct Recombination System. 1. Effect of Different Protein Levels on the Ripening Behaviour”, Milchwissenschaft, 56, 254-257 (2001).

17. Göktürk, S., E. Sezgin, Z. Yildirim ve M. Yildirim, “Effects Of Some Technological Processes and Storage Conditions on The Contents of Vitamins A and E In Butter”, Milchwissenschaft, 56, 667-669 (2001).

18. Göktürk, S., E. Sezgin, Z. Yildirim ve M. Yildirim, “Effects of Some Technological Processes and Storage Conditions on The Contents of Vitamins A and E In Butter”, Milchwissenschaft, 56, 667-669 (2001).

19. Sayaslan, A., Chung, O.K., Seib, P.A., and Seitz, L.M. 2000. Volatile compounds identified in five starches. Cereal Chemistry, 77:248-253.

20. Yildirim, Z., D.K. Winters ve M.G. Johnson, “Purification, Amino Acid Sequence and Mode of Action of Bifidocin B, Produced by Bifidobacterium bifidum NCFB 1454”, J. Appl. Microbiol., 86, 45-54 (1999).

21. Yildirim, M., N.S. Hettiarachchy, “Properties of films produced by cross-linking whey proteins and 11S globulin using transglutaminase catalysis”, J. of Food Sci,. 63, 248-252 (1998).

22. Yildirim, M., N.S. Hettiarachchy,  “Properties  of  cast   films   from  pickle fermentation brine protein”, J. of Agric. Food Chem., 46, 4969-4972 (1998).

23. Hettiarachchy, N.S., M. Yildirim, R.W. Buescher, “Composition and functional properties of an unusual proteinaceous fibrous material from cucumber fermentation”, J. of Agric. Food Chem., 46, 825-828 (1998).

24. Yildirim, Z. ve M.G. Johnson, “Detection and Characterization of a Bacteriocin Produced by Lactococcus lactis subsp. cremoris R Isolated From Radish”,  Lett. Appl. Microbiol., 26, 297-304 (1998).

25. Yildirim, Z. ve M.G. Johnson, “Characterization and Antimicrobial Spectrum of Bifidocin B, a Bacteriocin Produced by Bifidobacterium bifidum NCFB 1454”, J. Food Prot., 61, 47-51 (1998).

26. Yildirim, M., N.S. Hettiarachchy, “Biopolymers  produced  by  cross-linking soybean 11S globulin with whey proteins using transglutaminase”, J. of Food Sci,. 62, 270-275 (1997).

27. Yildirim,  M., N.S. Hettiarachchy,  U. Kalapathy, “Properties  of biopolymers from cross-linking whey protein isolate and soybean 11S globulin”, J. of Food Sci., 61, 1129-1131 (1996).

28. Yetişmeyen, A., M. Yildirim, Z. Yildirim, “Einfuß Der Verschiedenen Saurewecker Auf Eigenschaften Des Kascharkase”, Lebensmittelindustrie und Milchwirtschaft, 114, 140-143 (1993).

29. Yetişmeyen, A., M. Yıldırım ve Z. Yıldırım, “Einfuß Der Verschiedenen Saurewecker Auf Eigenschaften Des Kascharkase”, Lebensmittelindustrie und Milchwirtschaft, 114, 140-143 (1993).

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