1. Mahan, F. I., Ulusoy, B. H., Yıldırım, F. K., & Hecer, C. (2025). Presence of Salmonella spp., Listeria monocytogenes and Staphylococcus aureus in halloumi sold in Northern Cyprus. Veterinary Journal of Ankara University / Ankara Üniversitesi Veteriner Fakültesi Dergisi, 72(3), 251–255.
  2. Yıldırım, F. K., Yeşilovalı, H. T., Kaynarca, H. D., Şükür, H., & Ulusoy, B. H. (2025). Identification of heat-resistant molds from meat and dairy products on market shelves in Northern Cyprus. Carpathian Journal of Food Science and Technology.
  3. Ulusoy, B. H., Kaya, F., Kaynarca, D. H., Berkan, Ş., Kademi, H. İ., & Hecer, C. (2024). Investigation of quality characteristics of industrially produced halloumi cheese. Veterinary Journal of Ankara University / Ankara Üniversitesi Veteriner Fakültesi Dergisi, 71(4), 463–470.
  4. Sadrimovahed, M., & Ulusoy, B. H. (2024). Bacillus clausii: A review into story of its probiotic success and potential food applications. Fermentation, 10(10), 522.
  5. Bali, K. C., Yıldırım, F. K., & Ulusoy, B. H. (2024). Artificial intelligence-based model for evaluating the inhibition of Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli in kefir matrix. Quality Assurance and Safety of Crops & Foods, 16(4), 80–98.
  6. Darbaz, T., Ulusoy, B., Darbaz, I., Tepik, F. Z., Hecer, C., & Aslan, S. (2024). Changes and interactions of milk components over one year by months. Revista Científica de la Facultad de Ciencias Veterinarias, 34(3), Article 8.
  7. Bornu, K. B., Ulusoy, B. H., Yıldırım, F. K., Kaynarca, H. D., & Victor, M. (2024). Resistance of Saccharomyces boulardii to technological process and its in vitro probiotic properties. International Food Research Journal, 31(6), 1507–1516.
  8. Kaynarca, H. D., Hecer, C., Ulusoy, B. H., Yıldırım, F. K., & Anıt, H. (2023). Bacteriological enumeration, mycological profile and some physicochemical properties of samarella (tsamarella), a sun-dried meat product of Cyprus. Journal of Food Safety and Food Quality, 74(1), 4–10.
  9. Metekia, W. A., & Ulusoy, B. H. (2023). Antimicrobial activity of Spirulina platensis extract on total mesophilic and psychrophilic bacteria of fresh tilapia fillet. Scientific Reports, 13(1), 13081.
  10. Ulusoy, B. H., Hecer, C., Sayıner, S., & Yıldırım, F. K. (2022). Presence of aflatoxins and ochratoxin A in samarella (tsamarella), a traditional dried-cured meat of Cyprus. Journal of Food Science and Technology, 59(8), 3002–3009.
  11. Ulusoy, B. H., Hamed, N. S., & Yıldırım, F. K. (2022). Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health. Czech Journal of Food Sciences, 40(4).
  12. Yıldırım, F. K., & Ulusoy, B. H. (2022). Street food: Public health and examples from Northern Cyprus.
  13. Barielnu, B. K., Ulusoy, B. H., & Kaynarca, H. D. (2022). Drinking water microbiology: Desired and undesired microbiota, legislation, outbreaks and analysis.
  14. Hecer, C., Ulusoy, B. H., & Kaynarca, D. (2019). Effect of different fermentation conditions on composition of kefir microbiota. International Food Research Journal, 26(2), 401–409.
  15. Ulusoy, B., Hecer, C., Kaynarca, D., & Berkan, Ş. (2018). Effect of oregano essential oil and aqueous oregano infusion application on microbiological properties of samarella (tsamarella), a traditional meat product of Cyprus. Foods, 7(4), 43.