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Publications (Last 5 years) |
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2010 1. Unluturk, S. Rebuttal: Response to Regarding Letter to Editor “On the modeling of inactivation kinetics by UV irradiation”, Letter to editor International Journal of Food Microbiology 143
(3), 258, 2.
Unluturk,
S., Atılgan, M.R., Baysal, A.H., Unluturk, M.S.
Modeling
inactivation kinetics of liquid egg white exposed to UV-C irradiation
International
Journal of Food Microbiology
142(3),341-347,
2010 3. Karaosmanoglu H, Soyer F, Ozen B, Tokatli F Antimicrobial and antioxidant activities of Turkish extra virgin olive oils Journal of Agricultural and Food Chemistry 58: 8238-8245, 4. Tihminlioglu, F., Atik, İ.D. ve Ozen, B. Water vapor and oxygen-barrier performance of corn-zein coated polypropylene films Journal of Food Engineering
96, 342-347 5. Ustok, F.I., Tarı,C., Harsa,S. Biochemical and thermal properties of <beta>-galactosidase enzymes produced by artisanal yoghurt cultures Food Chemistry 119: 1114-1120, 2010 6. Buyukkileci A. O., Tari C., Fernandez-Lahore H. M. Optimization of Exo-Polygalacturonase Production from Orange Peel by Aspergillus sojae Journal of Biotechnology
150, Supplement: 1
7. Arcan I., Yemenicioglu A.
Effects of controlled pepsin hydrolysis on antioxidant potential and protein
fractional changes of chickpea proteins Food Research International
43:140-147, 2010 8. Frary A., Göl D., Keleş D., Ökmen B., Pinar H., Şiğva H.Ö., 3Yemenicioğlu A., Doğanlar, S. Salt tolerance in Solanum pennellii: antioxidant responce and related QTL BMC Plant Biology. 10(58):1-16, 2010. 9. Guedidi S., Yurekli Y., Dertani A., Dejardin P., Innocent C., Altinkaya, SA, Yemenicioğlu
A. Effect of enzyme location on activity and stability of trypsin and
urease immobilized on porous membranes by using lyer-by-lyer self-assembly
of polyelectrolyte. Journal of Membrane Science
365:59-67:2010 10. Sebnem Ş; Yemenicioglu A. Commercially suitable pectin methylesterase from Valencia orange peels Turkish Journal of Agriculture and Forestry 34:109-119,2010. 11.
Gemili
S, Yemenicioğlu, A., Altinkaya SA, 2010.
Development
of antioxidant food packaging materials with controlled release properties,
Journal of Food Engineering, 96 (3): 325-332
12.
Tarı,
C., Ustok, F.I. and S. Harsa,
2010. “Production of Food Grade β-galactosidase from Artisanal
Yogurt Strains”, Food Biotechnology,
(accepted for publication to be published in Issue 24(1) or 24(2) 13. BAYSAL, A.H., ICIER, F. 2010. Inactivation kinetics of Alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: Effects of voltage gradient and temperature on inactivation. Journal of Food Protection 73 (2) 14. Karahan, A.G., Başyiğit Kılıç, G., Kart Gündoğdu, A., Şanlıdere Aloğlu, H., Öner, Z., Aydemir, S., Erkuş, O. and S. Harsa, “Genotypic Identification of Some Lactic Acid Bacteria by AFLP and Determination of Their Usage Possibility
as Starter Culture Combinations on Beyaz Cheese Production”,
Journal of Dairy Science, accepted for
publication (2010). |
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2009 1.
Yıldız
Ö. and Unluturk S. “Differential
Scanning Calorimetry (DSC) as a tool to detect antibiotic residues in 2.
Celebi,
O. and Atabay, H.I. (2009)
Seroepidemiological investigation of brucellosis in sheep abortions in 3.
Ökmen, B.,
Şıgva, H. O.,
Mutlu, S., Doğanlar, S., Yemenicioğlu, A., Frary, A. 2009 “Total
Antioxidant Activity and Total Phenolic Contents in Different Turkish Eggplant
(Solanum
Melongena L.) Cultivars.”
International
Journal of Food Properties 12 (3): 616-624. 4.
Gurdeniz, G. and Ozen, B. 2009.
Detection of adulteration of extra-virgin olive oils by chemometric
analysis of mid-infrared spectral data. Food Chemistry, 116: 519-525. 5.
Ture, H., Eroglu, E., Ozen, B. and Soyer,
F. 2009. Physical properties of biopolymers containing natamycin
and rosemary extract. International Journal of Food Science and Technology, 44:
102-108. 6.
Tokatli,F.,
Tari,C., Unluturk,M.S., Baysal, N.(2009). Modelling of Polygalacturonase enzyme
activity and biomass production by Aspergillus sojae 7.
Tarı,C.,
Ustok, F.I., Harsa, S. (2009). Optimization of the associative growth of novel
yogurt cultures in the production of biomass, beta galactosidase and lactic acid
using response surface methodology. International Dairy Journal. 19:236-243. 8.
Vennapusa,R.R. Tarı,C. Cabrera, R. Lahore,M.F. (2009) . Surface
energetics to asses biomass attachment onto hydrophobic interaction adsorbents
in expanded beds. Biochemical Engineering Jounal. 43:16-26. 9. Aykut Ozkul, Arife Erturk, Elvin Caliskan, Fahriye Sarac, Cagatay Ceylan, Peter Mertens, Ozden Kabakli, Ender Dincer, Sirin G. Cizmeci, 2009, Segment 10 based molecular epidemiology of
bluetongue virus (BTV) isolates from Turkey: 1999-2001, Virus
Research, Vol. 142, Issues 1-2, pp 134-139. 10.
Cagatay
Ceylan, Mete Severcan, Faruk Bozoglu and Feride Severcan, 2009, Evaluation of
High Hydrostatic Pressure Effects on Bovine Red Blood Cells and Platelets, High
Pressure Research, Vol. 29, No. 2, 358-368. 11.
Ocakoglu
D, Tokatli F, Ozen B, Korel F, 2009, ‘Distribution
of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra
virgin olive oils for two harvest years’. Food Chemistry, 113:401-410. 12.
Gemili,
S., Yemenicioğlu, A., Altınkaya,
S. 2009. Development of cellulose acetate based antimicrobial packaging
materials for controlled release of lysozyme. Journal of Food Engineering.
90:453-462. 13.
Vennapusa,R.R. Tari,C. Cabrera, R. Lahore,M.F. (2009) . Surface energetics to
asses biomass attachment onto hydrophobic interaction adsorbents in expanded
beds. Biochemical Engineering Jounal. 43:16-26.
14.
Yener,
F.Y.G., Korel, F., Yemenicioğlu, A.
2009. Antimicrobial Activity of Lactoperoxidase System Incorporated into
Cross-Linked Alginate Films. Journal of Food Science, 74(2): M73-M79. 15.
Arcan,
İ., Yemenicioğlu, A. 2009.
Antioxidant activity and phenolic content of fresh and dry nuts with or without
the seed coat. Journal of Food Composition and Analysis, 22(3): 184-188. 16.
Ustok,
F.I., Tarı C. and S. Harsa, 2010
“Biochemical and Thermal Properties of Beta-galactosidase Enzymes Produced by
Novel Yoghurt Cultures”, Food Chemistry,
119: 1114-1120.
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2008 1.
Apaydin,
O., Cinar, C., Turanli, F., Harsa, S. and H. Gunes, “Identification and
Bioactivity of Native Strains of Bacillus
thuringiensis From Grain-related Habitats in 2.
Cinar,
C., Apaydin, O., Yenidunya, A.F., Harsa, S. and H. Gunes, “Isolation and
Characterization of Bacillus thuringiensis
Strains From Olive-related Habitats in 3.
Frary,
A., Keçeli, M.A., Ökmen, B., Şığva H.Ö., Yemenicioğlu, A., Doğanlar, S., 2008. Water soluble antioxidant
potential of Turkish Pepper Cultivars. HortScience, 43:631-636. 4.
Tari, C.,
Dogan, N., Gogus, N., (2008) Biochemical and thermal characterization of
exo-polygalacturonase produced by Aspergillus sojae. Food Chemistry,
111:824-829 5.
Dogan,N., Tarı,C.
(2008) Characterization of three phase partitioned exo-polygalacturonase from Aspergillus
sojae with unique properties. Biochemical Engineering Journal, 39:
43-50. 6.
Tarı, C. Vennapusa,
R.R.; Cabrera, R.B.; Lahore, M. F. (2008) Colloid deposition experiments as a
diagnostic tool for biomass attachment onto bioproduct adsorbent surfaces.
Journal of Chemical Technology and Biotechnology, 83: 183-191. 7.
Unluturk,S.,Atılgan,M.,
Baysal, A.H., Tari,C., (2008) Use
of UV-C radiation as a non-thermal process for liquid egg products (LEP).
Journal of Food Engineering. 85: 561-568. 8.
Gurdeniz G, Ozen
B, Tokatli F, 2008, ‘Classification of Turkish olive oils with respect
to cultivar, geographic origin and harvest year using fatty acid profile and
mid-IR spectroscopy’. European Food Research and Technology, 227:1275-1281. 9.
Vardin,
H., 10.
Atılgan M. R. and Unluturk S. (2008).
Rheological Properties of Liquid Egg Products (LEPs), International Journal
of Food Properties, 11:2,
296-309 11.
Ozdemir., M, Ozen, B. F., Dock, L.
L. and Floros, J. D. 2008. Optimization of osmotic dehydration of diced green
peppers by response surface methodology. LWT-Food Science and Technology,
41:2044-2050. 12.
Ture, H., Eroglu, E., Soyer, F. and
Ozen, B. 2008. Antifungal
activity of biopolymers containing natamycin and rosemary extract against Aspergillus
niger and Penicillium roquefortii. International Journal of Food
Science and Technology, 43:2026-2032.
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2007 1.
Gurdeniz, G., Tokatli, F. and Ozen, B.
2007. Differentiation of mixtures of monovarietal olive oils with mid-infrared
spectroscopy and chemometrics. European Journal of Lipid Science and
Technology, 109:1194-1202. 2. Öncü, Ş. Tarı,
C., Unluturk, S. 2007. Effect of various process parameters on
morphology, rheology and polygalacturonase production by Aspergillus
sojae in a batch bioreactor. Biotechnology
Progress, 23:836-845. 4. Ustok, F. I., Tarı,
C., Gogus, N. 2007. Solid state production of polygalacturonase
by Aspergillus sojae ATCC
20235. Journal of Biotechnology, 127:322-334. 5.
Ustok, F. I., Tari, C. and S. Harsa. 2007. Effect of Symbiotic Relationship of Lactobacillus
bulgaricus 77
and Streptococcus
thermophilus 95/2 on β-galactosidase and Lactic Acid Production.
Journal of Biotechnology. 131: Issue 2S, S224. 7. Baysal, A.H., Ünlütürk, A. 2007. Efficacy
of selected chemicals on survival of Salmonella
on turkey meat. Sciences des Aliments. 27:(1), 73-82. 8. Baysal,
A.H., Ünlütürk, A. 2007. Effects of selected chemicals
on microbial stability of turkey meat. Sciences des Aliments.
27:(1), 59-71.
9. Arcan. I., Yemenicioğlu, A. 2007. Antioxidant activity of protein extracts from heat treated or thermally processed chickpeas and white beans. Food Chemistry (in press).
10. Güçbilmez, Ç.M., Yemenicioğlu, A., Arslanoğlu, A. 2007. Antimicrobial and antioxidant activity of edible zein films incorporated with lysozyme, albumin proteins and disodium EDTA. Food Research International 40:80-91.
11. Mecitoğlu, Ç., Yemenicioğlu, A. 2007. Partial purification and preparation of bovine lactoperoxidase and characterization of kinetic properties of its immobilized form incorporated into cross-linked alginate films. Food Chemistry 104:726-733.
12. Şimşek Ş., Yemenicioğlu A. 2007. Partial purification and kinetic characterization of mushroom stem polyphenoloxidase and determination of its storage stability in different lyophilized forms. Process Biochemistry. 42:943-950.
13. Gemili S., Umdu E.S., Yaprak N., Üstok F.I., Yener F.Y.G., Güçbilmez Ç.M., Altınkaya S.A., Yemenicioğlu A. 2007. Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of thermal stability of its lyophilized form. Turkish Journal of Agriculture and Forestry. 31(2):125-134.
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2006 1. Tarı,
C.
Genckal, H., Tokatlı, F. 2006. Optimization of a growth medium using a
statistical approach for the
production of alkaline protease produced from newly isolated Bacillus sp L21.
Process Biochemistry, 41:659-665 2.
Genckal, H. and Tarı, C. 2006.
Alkaline Protease Production from Bacillus.sp isolated from natural habitat. Enzyme
and Microbial Technology, 39:703-710. 3. Göğüş,
N., Tari, C, Oncü, S., Unluturk, S. and Tokatli F. 2006. Relationship between
morphology, rheology and pectinase production by Aspergillus
sojae ATCC 20225 in submerged cultures. Biochemical Engineering Journal,
32:171-178. 6. Mecitoğlu, Ç., A. Yemenicioğlu, A. Arslanoğlu, Z.S. Elmacı, F. Korel ve A.E. Çetin. 2006. Incorporation of Partially Purified Hen Egg White Lysozyme to Zein Films for Antimicrobial Food Packaging. Food Research International. 39:12-21.
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2005 5. Kandemir, N., Yemenicioğlu, A., Mecitoğlu, Ç., Elmacı, Z.S., Arslanoğlu, Göksungur, Y. Baysal, T. 2005. Production of antimicrobial films by incorporation of partially purified lysozyme into biodegradable
films of crude exopolysaccharides obtained from Aureobasidium pullulans fermentation. Food Technology and Biotechnology 43:343-350.
6. Özkan, M., Yemenicioğlu, A., Cemeroğlu, B. 2005. Degradation of various fruit juice anthocyanins by hydrogen peroxide. Food Research International 38:1015-1021.
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