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Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples

International journal of food microbiology, 2011-07, Vol.148 (1), p.30-35

2011

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Bioactivities of Some Wild Fruits Grown in Turkey

Erwerbsobstbau, 2022-06, Vol.64 (2), p.299-305

2022

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Using a hybrid technology to produce traditional sourdough Gelveri bread: infrared cooking assisted with traditional method

Journal of food science and technology, 2021-03, Vol.58 (3), p.962-967

2021

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Microplastic Release from Single-Use Plastic Beverage Cups

Foods, 2024-05, Vol.13 (10), p.1564

2024

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Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk"

한국축산식품학회지, 2021, 41(2), , pp.196-213

2021

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Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”

Food science of animal resources, 2021-03, Vol.41 (2), p.196-213

2021

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Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

International journal of food science & technology, 2014-04, Vol.49 (4), p.1112-1121

2014

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Effects of different flour blends with varying protein content and quality on dough and crust properties of “etliekmek”, a pizza-like traditional food of Turkey

Journal of food science and technology, 2020-03, Vol.57 (3), p.1032-1040

2020

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Application of Different Molecular Techniques for Characterization of Catalase‐Positive Cocci Isolated from Sucuk

Journal of food science, 2014-02, Vol.79 (2), p.M222-M229

2014

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Effect of Infrared, Ultraviolet-C Radiations and Vacuum Drying on Certain Chemical and Microbial Characteristics of Stuffed Pasta (Manti)

Tarım Bilimleri Dergisi, 2019-01, Vol.25 (1), p.100-107

2019

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Application of high-resolution melting analysis for differentiation of spoilage yeasts

The Journal of Microbiology, 2016, 54(9), , pp.618-625

2016

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Uluslararası spor organizasyonlarında helal gıda erişimi ile ilgili sorunların değerlendirilmesi

ROL spor bilimleri dergisi : (Online), 2024-06, Vol.5 (2)

2024

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Bioactivities of phytochemicals in Callistemon citrinus against multi-resistant foodborne pathogens, alpha glucosidase inhibition and MCF-7 cancer cell line

Biotechnology, biotechnological equipment, 2019-01, Vol.33 (1), p.764-778

2019

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Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages

Food science & technology, 2021-09, Vol.149, p.111705, Article 111705

2021

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Proteins degradation value in cured meat product made from M. Cutaneous-omo brachialis muscle of bovine

European food research & technology, 2014-03, Vol.238 (3), p.387-396

2014

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LLDPE based food packaging incorporated with nanoclays grafted with bioactive compounds to extend shelf life of some meat products

Food science & technology, 2015-12, Vol.64 (2), p.540-546

2015

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Development of LLDPE based active nanocomposite films with nanoclays impregnated with volatile compounds

Food research international, 2018-05, Vol.107, p.337-345

2018

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ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ

Gıda, 2024-08, Vol.49 (4), p.607-623

2024

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Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush (Viburnum opulus L.) fruit drink

Food research international, 2014-10, Vol.64, p.537-545

2014

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Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients

Meat science, 2006-10, Vol.74 (2), p.354-358

2006

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RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices

Food chemistry, 2011-06, Vol.126 (4), p.1749-1758

2011

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A novel method to differentiate bovine and porcine gelatins in food products: nanoUPLC-ESI-Q-TOF-MS(E) based data independent acquisition technique to detect marker peptides in gelatin

Food chemistry, 2013-12, Vol.141 (3), p.2450-2458

2013

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Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty

Journal of food science, 2011-09, Vol.76 (7), p.M515-M521

2011

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Novel Spectroscopic Method for Determination and Quantification of Saffron Adulteration

Food analytical methods, 2017-05, Vol.10 (5), p.1547-1555

2017

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Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters

Journal of food engineering, 2012-01, Vol.108 (2), p.327-336

2012

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Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples

Bioactivities of Some Wild Fruits Grown in Turkey

Using a hybrid technology to produce traditional sourdough Gelveri bread: infrared cooking assisted with traditional method

Microplastic Release from Single-Use Plastic Beverage Cups

Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk"

Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”

Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

Effects of different flour blends with varying protein content and quality on dough and crust properties of “etliekmek”, a pizza-like traditional food of Turkey

Application of Different Molecular Techniques for Characterization of Catalase‐Positive Cocci Isolated from Sucuk

Effect of Infrared, Ultraviolet-C Radiations and Vacuum Drying on Certain Chemical and Microbial Characteristics of Stuffed Pasta (Manti)

Application of high-resolution melting analysis for differentiation of spoilage yeasts

Uluslararası spor organizasyonlarında helal gıda erişimi ile ilgili sorunların değerlendirilmesi

Bioactivities of phytochemicals in Callistemon citrinus against multi-resistant foodborne pathogens, alpha glucosidase inhibition and MCF-7 cancer cell line

Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages

Proteins degradation value in cured meat product made from M. Cutaneous-omo brachialis muscle of bovine

LLDPE based food packaging incorporated with nanoclays grafted with bioactive compounds to extend shelf life of some meat products

Development of LLDPE based active nanocomposite films with nanoclays impregnated with volatile compounds

ET VE ET ÜRÜNLERİNDE PSEUDOMONAS BİYOÇEŞİTLİLİĞİ, BOZUCU ÖZELLİKLERİ, BİYOFİLM ÜRETİMİ VE ÇOĞUNLUK ALGILAMA (QUORUM SENSING) SİSTEMİ

Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush (Viburnum opulus L.) fruit drink

Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients

RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices

A novel method to differentiate bovine and porcine gelatins in food products: nanoUPLC-ESI-Q-TOF-MS(E) based data independent acquisition technique to detect marker peptides in gelatin

Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty

Novel Spectroscopic Method for Determination and Quantification of Saffron Adulteration

Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters

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