| Issue Date | Title | Author(s) |
| 2005 | Cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses | Kinik, O.; Gürsoy, Oğuz; Kemal Seckin, A. |
| 2005 | Conjugated linoleic acid (CLA) production by probiotics: A new hopeful option for production of functional cheese | Gürsoy, Oğuz; Kinik, O.; Alatossava, T. |
| 2004 | Couscous, a traditional Turkish food product: Production method and some applications for enrichment of nutritional value | Çelik, İlyas; Işık, Fatma ; Gürsoy, Oğuz |
| 2008 | The effect of the occurrence of psychrotrophic bacteria on sialic acid content of milk | Seckin, A.K.; Kinik, Ö.; Gürsoy, Oğuz |
| 2012 | The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese | Gürsoy, Oğuz; Seckin, A.K.; Kinik, O.; Karaman, A.D. |
| 2003 | Effects of soy milk incorporation on some physico-chemical and sensory properties, colour intensity and the cost of Kashar cheese | Gökçe, Ramazan ; Gürsoy, Oğuz |
| 2005 | The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food | Çelik, İlyas; Işik, Fatma ; Şimşek, Ömer ; Gürsoy, Oğuz |
| 2010 | Exclusion of phospholipases (PLs)-producing bacteria in raw milk flushed with nitrogen gas (N2) | Munsch-Alatossava, P.; Gürsoy, Oğuz; Alatossava, T. |
| 2006 | Extension of shelf life of dairy products by biopreservation: protective cultures | Kesenkaş, Harun; Gürsoy, Oğuz; Kınık, Özer; Akbulut, Necati |
| 2010 | Incorporation of adjunct cultures of Enterococcus faecium, Lactobacillus paracasei subsp. paracasei and Bifidobacterium bifidum into white cheese | Gürsoy, Oğuz; Kinik, O. |
| 2016 | Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi | Şimşek, Ömer ; Gürsoy, Oğuz; Dalca, Selime Hazır; Yılmaz, Yusuf |
| 2010 | Potential of nitrogen gas (N2) to control psychrotrophs and mesophiles in raw milk | Munsch-Alatossava, P.; Gürsoy, Oğuz; Alatossava, T. |
| 2009 | Preliminary study of ion mobility based electronic nose MGD-1 for discrimination of hard cheeses | Gürsoy, Oğuz; Somervuo, P.; Alatossava, T. |
| 2000 | Soya sütünün kaşar peyniri üretiminde kullanım olanakları | Gürsoy, Oğuz |
| 2013 | Use of jerusalem artichoke (Helianthus tuberosus) tubers as a natural source of inulin in cakes | Çelik, İlyas; Işık, Fatma ; Gürsoy, Oğuz; Yılmaz, Yusuf |
| 2017 | UV-C Işığa Maruz Bırakılan Yumurta Sarısı Karotenoidleri ve Yağ Asitlerinin Degradasyon Kinetiğinin Belirlenmesi | Yılmaz, Yusuf ; Gürsoy, Oğuz |
