Aşağıdaki SCI yayınları Bölüm Akademik personel kişisel sayfalarından ve diğer kaynaklardan erişilerek derlenmiştir.  Bu listede görünmeyen SCI yayınınız varsa yayınınızı yayınlandığı yerin linkiyle birlikte uygun formatta Şeref Tağı‘ya iletiniz.

The following publication in SCI journals have been compiled from personal web pages and other sources.




  • Ayhan, K., Kolsarıcı, N., Özkan, G. 1999. The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks. Meat Science. 53(3): 183–188.
  • AYSAL, P., GÖZEK, K., ARTIK, N. and TUNÇBİLEK, A.S., 1999. 14C-Chlorupyrifos Residues in Tomatoes and Tomato Products. Environmental Contamination and Toxicology. 62. 377-382.



  • Cosansu, S., Ayhan, K. 2000. Survival of Enterohemorrhagic Escherichia coli O157:H7 strain in Turkish soudjouck during fermentation, drying and storage periods. Meat Science, 54(4),407-411.
  • Durlu-Özkaya, F., Ayhan, K., Özkan, G. 2000. Biogenic amine determination of Tulum Cheese by HPLC. Milcwissenschaft. 55(1), 27-28
  • Noveir, M.R., Doğan, H.B., Halkman, A.K. 2000. A note on E. coli O157:H7 Serotype in Turkish Meat Products. Meat Science, 56(4),331-335.
  • Soyer, A., Hultin, H. O. 2000. Kinetics of oxidation of the lipids and proteins of cod sarcoplasmic reticulum. J. Agric. Food Chem., 48, 6, 2127-2134.




  • Çakır, İ., Doğan, H.B., Halkman, A.K., Worobo, R.W. 2001. An Alternative Approach for Enumeration of Escherichia coliin Foods. International Journal of Food Microbiology, 68, 217-223.
  • Denli, E.,Ercan, R. Effect of added pentosans isolated from wheat and rye grain on some properties of bread. European Food Research and Technology. 212(3):374-376.
  • Durlu-Özkaya, F., Ayhan K., Vural, N. 2001. Determination of biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Science, 58(2):163-166.
  • Durlu-Özkaya,F., Xanthopoulos,V., Tunail, N.and Litopoulou-Tzanetaki,E. 2001. Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes’ milk. J. Appl. Microbiol., 91(5), 861-870.
  • Gökmen, V., Artık, N., Acar. J., Kahraman, N. and Poyrazoğlu, E.S., 2001. Effects of Various Calarification Treatments on Patulin, Phenolic and Organic Acid Compositions of Apple Juice. Zeitschrift für Lebensmittel Untersuchung und-Forschung, 213:193-199.
  • Özboy, Ö., Özkaya,B., Özkaya, H. ve Köksel, H., 2001. Effects of wheat maturation stage and cooking method on the dietary fiber and phytic acid contents of firiks a wheat-based local food.Nahrung/food. 45,5, 347-349 .
  • Özkaya, B., Özkaya, H. And Büyükikiz, E. 2001.The cooking properties of “eriste” (Turkish noodle) produced by traditional methods. Getreide Mehl. und Brot. 55,2,120-125.




  • Boyacı, I.H.,Tekin,A., Cizmeci,M. and Javidipour, I. , 2002. Viscosity Estimation of Vegetable Oils based on Their Fatty Acid Composition. Journal of Food Lipids, 9:175-183.
  • Candoğan, K. 2002. The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage. European Food Research and Technology, 215:305-309.
  • Coşkuner, Y., Ercan, R., Karababa, E. And Nazlıcan, A.N. 2002. Physical and chemical properties of chufa (cyperus esculentus 1.) tubers grown in the Çukurova region of Turkey . Journal of the science of Food and Agriculture. Vol. 82, No.6, pp. 625-631
  • Doğan, H.B., Çakır, İ., Başpınar, E., Halkman, A.K.2002 Comparison of LST broth + MUG Technique and Conventional Method for Enumeration of Escherichia coli in Foods. Letters in Applied Microbiology, 34:274-278.
  • Karadeniz, F.and Ekşi, A. Sugar composition of apple juices. European Food Reserach and Technology 215(2); 146-149.
  • Kuleasan, H., Cakmakci, M.L.2002 . Effect of reuterin produced by Lactobacillus reuteri on the surface of sausages to inhibit the growth of Listeria monocytogenes and Salmonella Nahrung. Dec;46(6):408-410
  • Özkan, M ., Cemeroglu, B. Desulfiting dried apricots by hydrogen peroxide. Journal of Food Science, 67(5):1631-1635.
  • Tekin,A., Cizmeci,M. , Karabacak,H. and Kayahan, M., 2002. Trans Fatty Acids and Solid Fat Contents of the Margarines Marketed in Turkey. J. Amer. Oil Chem. Soc., 79, 443 -445.



  • Candoğan, K., N. Kolsarıcı. Storage Stability of Low-Fat Beef Frankfurters Formulated with Carrageenan or Carrageenan with Pectin. Meat Science, 64:207-214.
  • Candoğan, K., Kolsarıcı, N. The Effects of Carrageenan and Pectin on Some Quality Characteristics of Low-Fat Beef Frankfurters. Meat Science, 64:199-206
  • Doğan, H.B., Kuleaşan, H., Çakır, İ., Halkman, A.K. Evaluation of increased temperature and cefixime-tellurite treatment for the isolation of Escherichia colifrom ground beef. International Journal of Food Microbiology, 87:29-34.
  • Doğan Halkman, H.B., Çakır, İ., Keven, F., Worobo, R.W., Halkman A.K. Relationship among fecal coliforms and Escherichia coliin various foods. Eur Food Res Technol., 216(4)331-334.
  • Kartika, S., Candoğan, K.,Grimes, L.W., Acton, J.C. 2003. Rinse treatment and oxygen barrier properties of films for improving quality retention in vacuum packaged fresh chicken. Journal of Food Science , 68(5), 1762-1765.
  • Musavi, A., Tekin A., Kaya, M., and Sanal, I. 2003. Interesterification Kinetics of Soybean Oil, Journal of Food Lipids, 10:277-284




  • Anlı, R.E., Vural, N., Yılmaz, S., Vural, H. 2004. The determination of biogenic amines in Turkish red wines. J. Food. Comp. Anal. 17,53-62.
  • Candoğan, K. , J.C. Acton. 2004. Proteolytic activity of bacterial starter cultures for meat fermentation. J. Muscle Foods, 15:23-34.
  • Du, G., Tekin, A. Hammond, E.G. and Woo K.L. 2004. Catalytic epoxidation of methyl linoleate, J. of Amer. Oil Chem. Soc. 81, 477-480.
  • Ensoy, Ü, Kolsarıcı, N., Candoğan, K. Quality characteristics of spent layer surimi during frozen storage. European Food Research and Technology, 219: 14-19
  • Kadakal, Ç., Tağı Ş., Artık, N. 2004. Effect of Tomato Decay Proportion on Ergosterol Level and Some Tomato Pulp Properties. J. of Food Quality. 27 (4), 255-263.
  • Kaleli,D., Tunail, N. and Acar, E. 2004. Virulent bacteriophages of S. thermophilus and lysogeny. Milchwissenschaft, 59(9/10): 487-491
  • Nasar-Abbas, S.M., Halkman A.K. 2004. Antimicrobial effect of water extract of sumac (Rhus coriaria L.) on the growth of some food borne bacteria including pathogens. International Journal of Food Microbiology, 97:63-69
  • Özkan, M., Kırca, A, Cemeroglu, B. 2004. Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices. Food Chemistry, 88(4), 591-597.
  • Tekin, A. and Hammond, E.G. 2004. Surface oxidation products of methyl linoleate, J. of Amer. Oil Chem. Soc. 81:481-485.
  • Tükel, Ç., Akçelik, M. and Tunail, N. 2004. Analysis of bacteriophage adsorption inhibition resistance mechanism in Streptococcus salivarius subsp. thermophilus MR27a and St76. Milchwissenschaft, 59 (3-4): 138-139.




  • Anlı, R.E., Çabuk, B., Vural, N., Baspınar, E. 2005. Ochratoxin A in Turkish Wines. J. Food Biochem. 29 (2005), 611-623.
  • Ayhan, K., Durlu-Özkaya, F., Tunail, N.(2005) Industrially Important Characteristics of Turkish Originated Domestic Strains S. thermophilus and L. delbrueckii subsp. Bulgaricus. Int. Journal of Dairy Technology, 58(3):150- 157.
  • Bakkalbası, E., Yemiş, O., Aslanova, D., and Artık, N. 2005. Major Flavan-3-ol Composition and Antioxidant Activity of Seeds From Different Grape Cultivars Grown in Turkey. European Food Research and Technology, 221, 792-797.
  • Burdurlu, H.S., Koca, N. and Karadeniz, F. 2005. Degradation of vitamin C in citrus juice cancentrates during storage. J of Food Eng., 74, 211-216.
  • Cizmeci, M., Musavi, A., Kayahan, M., and Tekin, A. 2005. Monitoring of Hydrogenation with Various Catalyst Ratios. J. Amer. Oil Chem. Soc., 82, 925-929.
  • Hudaykuliyev, Y., Tastekin, M., Poyrazoğlu, E., Başpınar, E. and Velioğlu, Y.S. 2005. Variables Affecting Fluoride in Turkish Black Tea. Fluoride, 38, 1, 38-43.
  • Javidipour, I. ,Vural, H., Özbas, Ö. and Tekin, A. 2005. Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami, Int. Journal of Food Sci. and Technol.,40, 177-185.
  • Karabulut, I, Topcu, A., Yorulmaz, A., Tekin, A. and Ozay, D.S. 2005. Effects of industrial refining process on some properties of hazelnut oil. European J. of Lipid Sci., and Technol., 107, 476-480.
  • Karahan, A. G., Çakmakçı, M. L., Cicioğlu-Arıdoğan, B., Kart-Gündoğdu, A. 2005. Nitric oxide (NO) and lactic acid bacteria-contributions to health, food quality and safety. Food Reviews International, 3, 313-329.
  • Koca, N., Burdurlu, H.S. and Karadeniz, F. 2005. Kineticts of colour changes in dehydrated carrots. J Food Eng.,78: 449-455.
  • Koca, N. andEkşi, A. 2005. Reductuon of patulin in apple juice concentrates during storage. Journal of Food Safety, 25, 1-8.
  • Özkan M., Yemenicioğlu A, Cemeroğlu B. 2005. Degradation of various fruit juice anthocyanins by hydrogen peroxide. Food Research International, 38, 8-9, 1015-1021.
  • Soyer, A. 2005. Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk). European Food Res. and Technol., 221, 412-415.
  • Soyer, A., Ertas, A.H., Üzümcüoglu, Ü. 2005. Effect of processing conditions on the quality of naturally fermented Turkish sausage (sucuk). Meat Science, 69, 135 –141.
  • TANRIÖVEN, D. and EKŞİ, A. 2005. Phenolic compound in pear juice from different cultivars. Food Chemistry, 93, 89-93.
  • Turkmen, N., Sari, F. and Velioglu, Y.S. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem., 93, 713-718.



  • Avcı, A. and Dönmez, D. Effect of zinc on ethanol production by two Thermoanaerobacter strains. Process Biochemistry, 41, 984-987.
  • Cizmeci, M., Musavi, A., Tekin, A. and Kayahan, M. Comparison of Two Palladium Catalysts on Different Supports During Hydrogenation. J. Amer. Oil Chem. Soc. 83(12):1063-1068
  • Kırca, A., Özkan, M.,Cemeroğlu, B. 2006. Stability of black carrot anthocyanins in various juices and nectars. Food Chemistry, 97, 4, 598-605.
  • Kırca, A., Yemiş, O., Özkan M. 2006. Chlorophyll and color changes in grapevine leaves preserved by passive modification. European Food Research and Technology, 223, 3, 387-397.
  • Koca, N., Burdurlu, H.S. and Karadeniz, F. 2006. Effect of pH on chlorophyll degradation and colour loss in blanched green peas. Food Chemistry, 100, 609-615.
  • Köksal, A.I., Artık, N.,Şimşek, A., Güneş, N. 2006. Nutrient composition of hazelnut (Corylus avellana L.). Food Chemistry, 99, 509-515.
  • Simsek, A., Poyrazoglu, E.S., Karacan, S. and Velioglu, Y.S. Response surface methodological study on HMF and fluorescent accumulation in red and white grape juices and concentrates. Food Chem., doi:10.1016/ j.foodchem.2006.02.051.
  • Turkmen, N, Sari, F., Poyrazoglu, E.Sand Velioglu, Y.S. 2006. Effects of prolonged heating on antioxidant activity and colour of honey. Food Chem., 95, 653-657.
  • Turkmen, N., Poyrazoglu, E.S., Sarı, F. and Velıoglu, Y.S. Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables. Int. J. Food Sci. Tech., 41, 281-288.
  • Turkmen, N., Sari, F. and Velioglu, Y.S. 2006. Effects of extraction solvents on concentration and antioxidant activity of black and mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods. Food Chem., 99, 385- .
  • Velioğlu, Y.S., Ekici, L. and Poyrazoglu, E. S. 2006. Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice. Int. J. Food Sci. Technol., 41: 1011-1015.




  • SIMSEK, A., POYRAZOGLU, E.S., KARACAN, S. and VELIOGLU, Y.S., 2007. Response surface methodological study on HMF and fluorescent accumulation in red and white grape juices and concentrates. Food Chem. 101: 987-994.
  • KARACA, H. and VELIOGLU, Y.S., 2007. Ozone applications in fruit and vegetable processing. Food Rev. Int. 23: 91-106.
  • TURKMEN, N., VELIOGLU, Y.S., SARI, F. and POLAT, G. 2007. The effect of extraction conditions on measured total polyphenol contents and antioxidant and antibacterial activities of black tea. Molecules, 12(3): 484-496.
  • Cosansu, S., Kuleasan,H., Ayhan, K., L. Materon (2007). Antimicrobial Activity and Protein Profiles of Pediococcus Isolated from Turkish Sucuk. Journal of Food Processing and Preservation, Vol:31, Issue(2):190-200.
  • Anli, R.E.,Vural, N., Vural, H., Gucer, Y. 2007. Application of Solid-Phase Micro-Extraction (SPME) for Determining Residues of Chloropyrifos and Chloroprifos-Methyl in Wine with Gas Chromatography (GC). J. Inst. Brew. 113(2), 213-218.
  • Anli, R.E, Vural, N.,Gucer, Y. 2007. Determination of the Principal Volatile Compounds of Turkish Raki, J. Inst. Brew. 113(3), 302–309.
  • Cetin D, Bilgic S, Donmez S, Dönmez,G . 2007. Determination of biocorrosion of low alloy steel by sulfate-reducing Desulfotomaculum sp isolated from crude oil field. MATERIALS AND CORROSION-WERKSTOFFE UND KORROSION. 58 (11): 841-847.
  • Kırca A, Özkan M, Cemeroğlu B.  Effect of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chemistry, 101(1): 212-218.
  • Kırca A, Özkan M, Cemeroğlu B. 2007. Storage stability of strawberry jam color enhanced with black carrot juice concentrate. Journal of Food Processing and Preservation, 31(5): 531-545.



  • Sağırlı F., Tağı Ş., Özkan M, Yemiş O. 2008. Chemical and microbial stability of high moisture dried apricot during storage. Journal of the Science of Food and Agriculture.88(5), 858-869.
  • Demet Çetin, Sedat Dönmez, Gönül Dönmez. 2008. The treatment of textile wastewater including chromium(VI) and reactive dye by sulfate-reducing bacterial enrichment. Journal of Environmental Management. 88: 76-82.
  • SERVİ, S.,ÖZKAYA, H.,COLAKOĞLU, A.S. 2008. Dephytinization of Wheat Bran by Fermentation With Bakers’ Yeast, Incubation With Barley Malt Flour and Autoclaving at Different pH Level. Journal of Cereal Sci. 48; 471-476
  • Sokullu E., Baş D., Boyacı I.H., Öner Z., Karahan A.G., Cakır İ., Cakmakçı M.L. Determination of Transglutaminase Activity Using Fluorescence Spectrophotometer. 2008. Food Biotechnology, 22 (3), pp. 297-310.




  • Ayse Avci and Sedat Dönmez. 2009. A novel thermophilic anaerobic bacteria producing cyclodextringlycosyltransferase. Process Biochemistry. 44,36,42.
  • Kezban Candoğan, Ümran Ensoy, Şeref TağıNuray Kolsarıcı, A. Kadir Halkman. 2009. Quality Characteristics of Turkish Raw Meat Balls Produced from Turkey Meat. Fleischwirtschaft International. 24(3), 61-63.
  • SİMŞEK, Ö., N. AKKOÇ,  ÖZCELİK, P.E.J. SARIS, ve M. AKCELİK, 2009. Continuous Nisin Production with Lactococcus lactis strains.J. Ind. Microbiol. Biotechnol. 36; 863-871. .
  • Özkaya, H. Özkaya, B., Colakoglu, A.S., 2009. Technological properties of a variety of soft and hard bread wheat infested byRhyzopertha dominica (F.) and Tribolium confusum du Val. Journal of Food , Agriculture& Environment, Vol. 7 (3&4), 166- 172.
  • YORULMAZ, A., VELIOGLU, Y.S., TEKIN, A., SIMSEK,A.., DROVER, J.C.G and ATES, J., 2009. Phytosterols in 17 Turkish hazelnut (Corylus avellana L.) cultivars. Eur. J. Lipid Sci. Technol.111: 402-409.
  • KARACA, H. and VELIOGLU, Y.S., 2009. Effects of some metals and chelating agents on patulin degradation by ozone. Ozone-Science & Engineering 31: 224-231.
  • EKICI, L., KARACAN, S. and VELIOGLU, Y.S., 2009. Optimization of HMF formation in white and red grape juice concentrates stored in various laminated films using response surface methodology. J. Food Process. Pres. 33: 313-328.
  • TURKMEN, N., SARI, F., CALIKOGLU, E. G. and VELIOGLU, Y.S., 2009. Green and Roasted Mate: Phenolic Profile and Antioxidant Activity. Tr. J. Agric. Forest.33(4): 353-362.
  • EROL TURKMEN, N., SARI, F., POLAT, G. and VELIOGLU, Y.S., 2009. Antioxidant and antibacterial activities of various extracts and fractions of fresh tea leaves and green tea.Tarım Bilimleri Dergisi 15(4): 371-378.
  • BALTACIOĞLU, C., VELIOGLU, S. and ESIN, A., 2009. The change of phenolic substance distribution of rowanberry fruit during processing. 5 th International technical symposium on fruit processing, monitoring technology in bioprocesses and food quality management. Aug 31-Sept 2, 2009, Postdam Germany. Poster No:P6-08.
  • TURKMEN, N. and VELIOGLU, Y.S., 2009. Variables affecting polyphenols in fresh and processed tea leaves. Akademik Gıda 7(6): 29-40
  • EKICI, L., KARACAN, S. and VELIOGLU, Y.S., 2009. Optimization of HMF formation in white and red grape juice concentrates stored in various laminated films using response surface methodology. J. Food Process. Pres. 33: 313-328.
  • TURKMEN, N., SARI, F., CALIKOGLU, E. G. and VELIOGLU, Y.S., 2009. Green and Roasted Mate:
    Phenolic Profile and Antioxidant Activity. Tr. J. Agric. Forest.33(4): 353-362.
  • Cosansu, S. and Ayhan, K. 2009. Effects of Lactic And Acetic Acid Treatments on Campylobacter jejuniInoculated onto Chicken Leg And Breast Meat During Storage At 4°C And -18°C. Journal of Food Processing and Preservation, 34, 98-113.
  • Soyer, A., Özalp, B., Dalmış, Ü., Bilgin, V. 2009. Effects of Freezing Temperatures and Frozen Storage Time on Lipid and Protein Oxidation in Chicken Meats. Food Chemistry, 120, 1025-1030.
  • Erinç H.,Tekin A. and Özcan M.M., Determination of Fatty Acid, Tocopherol and Phytosterol Contents of the Oils of Various Poppy (Papaver somniferum L.) Seeds. Grasas y Aceites, 60 (4), 375-381.




  • Cosansu, S. and Ayhan, K. (2010). Effects of lactic and acetic acid on survival of Salmonella enteritidisduring refrigerated and frozen storage of chicken meats. Food and Bioprocess Technology. 31 (2), pp. 190-200.
  • Hüdayi Ercoskun, Şeref Tağı,Ahmet Hamdi Ertaş. 2010 . The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks. Meat Science . 85(1), 174-181.
  • Anlı, R.E., Bayram, M. 2010. Traditional Aniseed-Flavored Spirit Drinks. Food Reviews International, 26:246–269
  • Güneş,N.T.,Köksal,A.,İ.,Artık,N., Poyrazoğlu,E.,S.,2010, Biochemical Content of Hazelnut (Corylus avellana L.) Cultivars from West Black Sea region of Turkey Europ.J.Hort.Sci.75(2) 77-84
  • Cosansu,S. and Ayhan, K.(2010). Effects Of Lactic And Acetic Acid Treatments On Campylobacter Jejuni Inoculated Onto Chicken Leg And Breast Meat During Storage At 4oCAnd –18oC. Journal of Food Processing and Preservation. 34(1): 98-113.
  • Cosansu,S. and Ayhan, K.(2010). Effects of lactic and acetic acid on survival of Salmonella enteritidis during refrigerated and frozen storage of chicken meats. Food and Bioprocess Technology. Vol: 3(1): DOI: 10.1007/s11947-009-0320-x
  • Altuntaş E.G, Cosansu S., Ayhan K. (2010)Some growth parameters and antimicrobial activity of a bacteriocin producing strain Pediococcus sp 13. International Journal of FoodMicrobiology, Vol:141 (1-2) : 28-31.http://dx.doi.org/10.1016/j.ijfoodmicro.2010.04.024
  • Cosansu,S., Geornaras,I., Ayhan,K., Sofos, J. N. (2010). Control of Listeria monocytogenes by a bacteriocin-like metabolite producing Pediococcus strain in a dry fermented sausage “sucuk” and on a non-fermented product “turkey breast” Journal of Food and Nutrition Research, Vol. 49 (4):206–214.
  • KUNDURACI, B.S., BAYRAK, A., KIRALAN, M. Effect of Essential Oil and Extracts from Oregano (Origanum onites L.) Leaves on the Oxidative Stability of Refined Sunflower Oil. Asian Journal of Chemistry. Vol. 22, No. 2: 1377-1386.
  • BAYRAK, A., KIRALAN, M. ĠPEK, A. ARSLAN, N. COġGE, B. KHAWAR. K.M. 2010. Fatty Acid Compositions of Linseed (Linum usitatissimum L.) Genotypes of Different Origin Cultivated in Turkey. Biotechnol. & Biotechnol. Eq. 24/2010/2. 1836-1842.
  • Ensoy, Ü.,Kolsarıcı, N., Candoğan, K., Karslıoğlu, B. 2010. Changes in biochemical and microbiological characteristics of turkey sucuks as affected by processing and starter culture utilization. Journal of Muscle Foods, 21: 142-165.
  • Emiroğlu, Z.K., Yemiş, G.P., Coşkun, B.K., Candoğan K. 2010. Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties.Meat Science, (86): 283–288.
  • Ozhan, B. Karadeniz,  Erge, H.S. 2010. Effect of Nonenzymatic Browning Reactions in Carob Pekmez. International Journal of Food Science and Technology, 45(4):751-757.
  • Türksoy, SÖzkaya, B, Akbaş, Ş. 2010. The effect of wheat variety and flour extraction rate on phytic acid content of bread. Journal of Food , Agriculture& Environment, Vol. 8 (2), 178- 181
  • KARACA, H., VELIOGLU, Y.S. and NAS, S., 2010. Mycotoxins: Contamination of Dried Fruits & Degradation by Ozone. Toxin Reviews 29:51-59.




  • Türksoy, S.,  Keskin, Ş. , Ozkaya, B., Ozkaya, H., 2011. Effect of black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) fiber addition on the composition and quality characteristics of cookies. journal of Food, Agriculture& Environment. Vol.9 (3&4):57-60.
  • Türksoy, S.,  Özkaya, B . 2011.  Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality Food Sci. Technol. Res., 17 (6).
  • Yorulmaz, A., Tekin, A., Turan, S. 2011. Improving Olive Oil Quality with Double Protection: Destoning and Malaxation in Nitrogen Atmosphere. European Journal of Lipid Science and Technology, 113:637-643.
  • Koprucuoglu, Y. Calikoglu, E. Tekin A. and Hammond EG. 2011. Effect of some transition metals on the monolayer oxidation of methyl linoleate,J.of Amer. Oil Chem. Soc.,88:1845-1848
  • Musavi A. Tekin A. and Erinc H. 2011 Formulation of trans free margarines using hydrogenated and interesterified palm olein, J of Oil Palm Research, Vol:23, 1153-1158.
  • Soyer, A., Uğuz, Ş., Dalmış, Ü. 2011. Proteolytic changes during processing in Turkish dry- cured meat product (pastırma) with different salt levels. Journal of Food Quality, 34, 212-219.
  •  Uğuz, Ş., Soyer, A., Dalmış, Ü. 2011. Effects of different salt contents on some quality characteristics during processing of dry-cured Turkish pastırma. Journal of Food Quality, 34, 204-211.
  •  Özalp Özen, B., Eren, M., Pala, A., Özmen, İ., Soyer, A.  2011. Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle. International Journal of Food Science and Technology, 46(4), 724-731.
  • SARI, F. and VELIOGLU, Y.S.,2011. Effects of particle size, extraction time and temperature, and derivatization time on determination of theanine in tea. J. Food Comp. Anal. 24:1130-1135.
  •  BALTACIOĞLU, C., VELIOGLU, S., KARACABEY, E., 2011. Changes in total phenolic and flavonoid contents of rowanberry fruit during postharvest storage. J. Food Qual. 34:278-283.
  • Sakiyan, O., Sumnu, G., Sahin, S., Meda, V., Koksel, H and Chang, P. 2011. A study on degree of starch gelatinization in cakes baked in three different ovens. Food and Bioprocess Technology, 4 (7), 1237-1244.




  •  Ayşe Avcı, Sedat Dönmez. 2012. Purification and characterization of a thermostable cyclodextrin glycosyltransferase from Thermoanaerobacter sp. P4 African Journal of Biotechnology, 11(45);10407-10415.
  • Duru, N., Erge, H.S., Karadeniz, F. Changes In Bioactive Compounds, Antioxidant Activity and HMF Formation In Rosehip Nectars During Storage Food and Bioprocess Technology 2012 5:2899-2907
  • Cosansu,S. And Ayhan, K.
  • Effects of lactic and acetic acid on survival of Salmonella enteritidis during refrigerated and frozen storage of chicken meats Food and Bioprocess Technology 2012 Volume 5, Issue 1, Page 372-377.
  •  Zeidan-Chulia, F (Zeidan-Chulia, Fares); Rybarczyk-Filho, Jl (Rybarczyk-Filho,
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  • Erdogdu, F., Tutar, M., Oines, S., Barreno, I. and Skipnes, D. (2016). Determining the optimal shaking rate of a reciprocal sterilization system for liquid foods: a computational approach with experimental validation. Food and Bioproducts Processing. 100: 512-524.
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