FOOD ENGINEERING

PUBLICATION LIST (from SCOPUS)

Last update on 22.03.2017

2017

  1. Turan D, Sangerlaub S, Stramm C, Gunes G. 2017. Gas permeabilities of polyurethane films for fresh produce packaging: response of O2 permeability to temperature and relative humidity.Polymer Testing, 59: 237-244.
  2. Heperkan, D., Dalkilic-Kaya, G., Juneja, V.K. (2017). Cronobacter sakazakii in baby foods and baby food ingredients of dairy origin and microbiological profile of positive samples.LWT-Food Science and Technology, 75, pp. 402-407.
  3. Kamiloglu, S., Ozkan, G., Isik, H., Horoz, O., Van Camp, J., Capanoglu, E. (2017). Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model.LWT ­Food Scıence And Technology,77, pp. 475­481.
  4. Tomas, M., Beekwilder, J., Hall, R.D., Sagdic, O., Boyacioglu, D., Capanoglu, E. (2017). Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.Food Chemıstry,220, pp. 51­58.

2016

  1. Akyol, H., Riciputi, Y., Capanoglu, E., Caboni, M.F., Verardo, V. (2016). Phenolic compounds in the potato and its byproducts: An overview.International Journal of Molecular Sciences, 17 (6), art. no. 835, .
  2. Altuntaş, U., Hitay, V., Özçelik, B. (2016). Development and Validation of a Rapid Method for Identification and Quantitation of Benzophenone and Related 17 Derivatives in Paper and Cardboard Packaging Materials by Gas Chromatography–Mass Spectrometry.Packaging Technology and Science,29 (10), pp. 513-524.
  3. Apak, R., Ozyurek, M., Guclu, K., Capanoglu, E.,(2016). Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based Assays.Journal Of Agrıcultural And Food Chemıstry, 64 (5), pp. 997-1027.
  4. Apak, R., Ozyurek, M., Guclu, K., Capanoglu, E.,(2016). Antioxidant Activity/Capacity Measurement. 2. Hydrogen Atom Transfer (HAT)-Based, Mixed-Mode (Electron Transfer (ET)/HAT), and Lipid Peroxidation Assays.Journal Of Agrıcultural And Food Chemıstry, 64 (5), pp. 1028-1045.
  5. Apak, R., Ozyurek, M., Guclu, K., Capanoglu, E.,(2016). Antioxidant Activity/Capacity Measurement. 3. Reactive Oxygen and Nitrogen Species (ROS/RNS) Scavenging Assays, Oxidative Stress Biomarkers, and Chromatographic/Chemometric Assays.Journal Of Agrıcultural And Food Chemıstry, 64 (5), pp. 1046-1070.
  6. Ersan, S., Gultekin-Ozguven, M., Berktas, I., Erdem, O., Tuna, H.E., Gunes, G., Ozcelik, B. (2016). Use of Bacillus indicus HU36 as a probiotic culture in set-type, recombined nonfat yoghurt production and its effects on quality.Internatıonal Journal Of Daıry Technology,69(1), pp. 81-88.
  7. Kamiloglu, S., Capanoglu, E., Bilen, F.D., Gonzales, G.B., Grootaert, C., Van De Wiele, T., Van Camp, J. (2016). Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.).Journal of Agricultural and Food Chemistry,64 (12), pp. 2450-2458.
  8. Kamiloglu, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., Hall, R.D., Capanoglu, E. (2016). A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables.Critical Reviews in Food Science and Nutrition,56, pp. S110-S129.
  9. Karadaǧ, A., Avci, N., Kasapoǧlu, K.N., Özçelik, B. (2016). Effect of microwave technology on some quality parameters and sensory attributes of black tea.Czech Journal of Food Sciences,34 (5), pp. 397-405.
  10. Ozdal, T., Sela, D.A., Xiao, J., Boyacioglu, D., Chen, F., Capanoglu, E. (2016). The reciprocal interactions between polyphenols and gut microbiota and effects on bioaccessibility.Nutrients,8 (2), art. no. 78, .
  11. Surek, E., Nilufer-Erdil, D. (2016). Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes.International Journal of Food Science and Technology,51 (1), pp. 231-239.
  12. Tacer-Caba, Z., Nilufer-Erdil, D., Boyacioglu, M.H ., Ng, P.K.W. (2016). Effect of wheat protein isolate addition on the quality of grape powder added wheat flour extrudates.Qualıty Assurance And Safety Of Crops & Foods, 8(2), pp.215-230.
  13. Turan, D., Gunes, G., Seniha Güner, F. (2016). Synthesis, Characterization and O2 Permeability of Shape Memory Polyurethane Films for Fresh Produce Packaging.Packaging Technology and Science, 29 (7), pp. 415-427.
  14. Yuceer, M., Ilyasoglu, H ., Ozcelik, B. (2016). Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk.Journal Of Applıed Poultry Research, 25(4),pp. 518-527.

2015

  1. Eskicioglu, V., Kamiloglu, S., Nilufer-Erdil, D. (2015). Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products.Czech Journal of Food Sciences,33 (6), pp. 487-499.
  2. Grootaert, C., Kamiloglu, S., Capanoglu, E., Van Camp, J. (2015). Cell systems to investigate the impact of polyphenols on cardiovascular health.Nutrients,7 (11), pp. 9229-9255.
  3. Içier, F., Gündüz, G.T., Yilmaz, B., Memeli, Z. (2015). Changes on some quality characteristics of fermented soy milk beverage with added apple juice.LWT - Food Science and Technology,63 (1), pp. 57-64.
  4. Islek, M., Nilufer-Erdil, D., Knuthsen, P. (2015). Changes in Flavonoids of Sliced and Fried Yellow Onions (Allium cepaL. var. zittauer) During Storage at Different Atmospheric, Temperature and Light Conditions.Journal of Food Processing and Preservation,39 (4), pp. 357-368.
  5. Kamiloglu, S., Pasli, A.A., Ozcelik, B., Van Camp, J., Capanoglu, E. (2015). Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades.Food Chemistry,186, pp. 74-82.
  6. Kamiloglu, S., Pasli, A.A., Ozcelik, B., Van Camp, J., Capanoglu, E. (2015). Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion.Journal of Functional Foods,13, pp. 1-10.
  7. Oktay Basegmez, H.I., Heperkan, D. (2015). Aflatoxin, cyclopiazonic acid and β-nitropropionic acid production by Aspergillus section Flavi from dried figs grown in Turkey.Quality Assurance and Safety of Crops and Foods,7 (4), pp. 477-485.
  8. Tas, M., Balci, M., Yüksel, A., Yesilçubuk, N.S. (2015). Consumer awareness, perception and attitudes towards genetically modified foods in Turkey.British Food Journal,117 (5), pp. 1426-1439.
  9. Tomas, M., Toydemir, G., Boyacioglu, D., Hall, R., Beekwilder, J., Capanoglu, E. (2015). The effects of juice processing on black mulberry antioxidants.Food Chemistry,186, pp. 277-284.
  10. Toydemir, G., Capanoglu, E., Kamiloglu, S., Firatligil-Durmus, E., Sunay, A.E., Samanci, T., Boyacioglu, D. (2015). Effects of honey addition on antioxidative properties of different herbal teas.Polish Journal of Food and Nutrition Sciences,65 (2), pp. 127-135.
  11. Turan, D., Altay, F., Çapanoǧlu Güven, E. (2015). The influence of thermal processing on emulsion properties of defatted hazelnut flour.Food Chemistry,167, pp. 100-106.
  12. Turan, D., Capanoglu, E., Altay, F. (2015). Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM).LWT - Food Science and Technology,63 (1), pp. 758-765.

2014

  1. Arduzlar Kagan, D., Boyacioglu, M. H., & Boyacioglu, D. (2014). Effects of temperature, shear rate and processing on the rheological properties of salep drink.Italian Journal of Food Science, 26(3), 268-274.
  2. Bermek, H., Catal, T., Akan, S. S., Ulutaş, M. S., Kumru, M., Özgüven, M., Liu, H., Özçelik, B., & Akarsubaşi, A. T. (2014). Olive mill wastewater treatment in single-chamber air-cathode microbial fuel cells.World Journal of Microbiology and Biotechnology, 30(4), 1177-1185.
  3. Beykont, E., & Kilic-Akyilmaz, M. (2014). Physical properties of an imitation cheese as affected by emulsifying salts and citric acid.Journal of Food Processing and Preservation, 38(4), 1918-1925.
  4. Cebeci, F., & Şahin-Yesilcubuk, N. (2014). The matrix effect of blueberry, oat meal and milk on polyphenols, antioxidant activity and potential bioavailability.International Journal of Food Sciences and Nutrition, 65(1), 69-78.
  5. Dogu-Baykut, E., & Gunes, G. (2014). Quality of Ready-to-Cook Marinated Chicken Drumsticks as Affected by Modified Atmosphere Packaging during Refrigerated Storage.Journal of Food Processing and Preservation, 38(1), 615-621.
  6. Dogu-Baykut, E., Gunes, G., & Decker, E. A. (2014). Impact of shortwave ultraviolet (UV-C) radiation on the antioxidant activity of thyme (Thymus vulgaris L.).Food Chemistry, 157, 167-173.
  7. Erdem, O., Gültekin-Özgüven, M., Berktaş, I., Erşan, S., Tuna, H. E., Karadağ, A., Özçelik, B., Güneş, G., & Cutting, S. M. (2014). Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology. LWT - Food Science and Technology, 56(1), 187-193.
  8. Heperkan, D., Daskaya-Dikmen, C., & Bayram, B. (2014). Evaluation of lactic acid bacterial strains of boza for their exopolysaccharide and enzyme production as a potential adjunct culture.ProcessBiochemistry.
  9. YolciOmeroglu, P., Ambrus, Á., Boyacioglu, D., & Majzik, E. S. (2014). A Case Study to Assess the Sample Preparation Error in Pesticide Residue Analysis.FoodAnalyticalMethods.
  10. Islek, M., Nilufer-Erdil, D., & Knuthsen, P. (2014). Changes in flavonoids of sliced and fried yellow onions (allium cepaL. var. zittauer) during storage at different atmospheric, temperature and light conditions.Journal of FoodProcessingandPreservation.
  11. Kamiloglu, S.,& Capanoglu, E. (2014). In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties.International Journal of Food Science andTechnology, 49(4), 1027-1039.
  12. Kamiloglu, S., Capanoglu, E., Yilmaz, O., Duran, A. F., & Boyacioglu, D. (2014). Investigating the antioxidant potential of Turkish herbs and spices.Quality Assurance and Safety of Crops andFoods, 6(2), 151-158.
  13. Kamiloglu, S., Demirci, M., Selen, S., Toydemir, G., Boyacioglu, D., & Capanoglu, E. (2014). Home processing of tomatoes (Solanum lycopersicum): Effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity.Journal of the Science of Food andAgriculture, 94(11), 2225-2233.
  14. Kamiloglu, S., Pasli, A. A., Ozcelik, B., & Capanoglu, E. (2014). Evaluating the invitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts.LWT - Food Science andTechnology, 56(2), 284-289.
  15. Kamiloglu, S., Pasli, A. A., Ozcelik, B., Van Camp, J., & Capanoglu, E. (2014). Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades.FoodChemistry.
  16. Karadag, A., Ozcelik, B., & Huang, Q. (2014). Quercetin nanosuspensions produced by high-pressure homogenization.Journal of Agricultural and FoodChemistry, 62(8), 1852-1859.
  17. Kiralan, S. S., Doğu-Baykut, E., Kittipongpittaya, K., McClements, D. J., & Decker, E. A. (2014). Increased antioxidant efficacy of tocopherols by surfactant solubilization in oil-in-water emulsions.Journal of Agricultural and FoodChemistry, 62(43), 10561-10566.
  18. Kirkin, C., Mitrevski, B., Gunes, G., & Marriott, P. J. (2014a). Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices. FoodChemistry, 154, 255-261.
  19. Kirkin, C., Mitrevski, B., Gunes, G., & Marriott, P. J. (2014b). Essential-oil analysis of irradiated spices by using comprehensive two-dimensional gas chromatography. ChemPlusChem, 79(6), 798-803.
  20. Mutlu-Ingok, A., & Karbancioglu-Guler, F. (2014). Effect of temperature on the growth and ochratoxin a production of the Aspergillus section Nigri members isolated from dried figs.Journal of Food Safety, 34(4), 333-339.
  21. Okutan, N., Terzi, P., & Altay, F. (2014). Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers.FoodHydrocolloids, 39, 19-26.
  22. Saygün, A., Sahin-Yesilcubuk, N., & Aran, N. (2014). Effects of different oil sources and residues on biomass and metabolite production by Yarrowia lipolytica YB 423-12.JAOCS, Journal of the American Oil Chemists' Society, 91(9), 1521-1530.
  23. Sengul, H., Surek, E., & Nilufer-Erdil, D. (2014). Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model. Food Research International, 62, 1069-1079.
  24. Surek, E.,& Nilufer-Erdil, D. (2014). Changes in phenolics and antioxidant activity at each step of processing from pomegranate into nectar. International Journal of Food Sciences and Nutrition, 65(2), 194-202.
  25. Suzme, S., Boyacioglu, D., Toydemir, G., & Capanoglu, E. (2014). Effect of industrial juice concentrate processing on phenolic profile and antioxidant capacity of black carrots. International Journal of Food Science and Technology, 49(3), 819-829.
  26. Tacer-Caba, Z., Nilufer-Erdil, D., Boyacioglu, M. H., & Ng, P. K. W. (2014). Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures. Food Chemistry, 157, 476-484.
  27. Tomas, M., Toydemir, G., Boyacioglu, D., Hall, R., Beekwilder, J., & Capanoglu, E. (2014). The effects of juice processing on black mulberry antioxidants. FoodChemistry.
  28. Toydemir, G., Capanoglu, E., Boyacioglu, D., Beekwilder, J., De Vos, R. C. H., & Hall, R. D. (2014) Sour cherry (prunus cerasus L.) anthocyanins: Effects of juice processing on phenolic compounds and bioavailability. Vol. 1017. Acta Horticulturae (pp. 387-398).
  29. Yesiltas, B., Capanoglu, E., Firatligil-Durmus, E., Sunay, A. E., Samanci, T., & Boyacioglu, D. (2014). Investigating the in-vitro bioaccessibility of propolis and pollen using a simulated gastrointestinal digestion System. Journal of ApiculturalResearch, 53(1), 101-108.
  30. YolciOmeroglu, P., Ambrus, Á., Boyacioglu, D., & Majzik, E. S. (2014). A Case Study to Assess the Sample Preparation Error in Pesticide Residue Analysis.Food Analytical Methods.

2013

  1. Alasalvar, C., Pelvan, E., Özdemir, K. S., Kocadagìli, T., Mogol, B. A., Pasli, A. A., Özcan, N., Özçelik, B., & Gökmen, V. (2013). Compositional, nutritional, and functional characteristics of instant teas produced from low- and high-quality black teas. Journal of Agricultural and Food Chemistry, 61(31), 7529-7536.
  2. Altay, F., & Gunasekaran, S. (2013a). Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes.Journal of Food Engineering, 118(3), 289-295.
  3. Altay, F., & Gunasekaran, S. (2013b). Mechanical spectra and calorimetric evaluation of gelatin-xanthan gum systems with high levels of co-solutes in the glassy state.Food Hydrocolloids, 30(2), 531-540.
  4. Altay, F., Karbancioglu-Güler, F., Daskaya-Dikmen, C., & Heperkan, D. (2013). A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics.International Journal of Food Microbiology, 167(1), 44-56.
  5. Bayram, B., Nikolai, S., Huebbe, P., Ozcelik, B., Grimm, S., Grune, T., Rimbach, G. (2013). Biomarkers of oxidative stress, antioxidant defence and inflammation are altered in the senescence-Accelerated mouse prone 8.Age, 35(4), 1205-1217.
  6. Bayram, B., Ozcelik, B., Schultheiss, G., Frank, J., & Rimbach, G. (2013). A validated method for the determination of selected phenolics in olive oil using high-performance liquid chromatography with coulometric electrochemical detection and a fused-core column.Food Chemistry, 138(2-3), 1663-1669.
  7. Daskaya-Dikmen, C., & Heperkan, D. (2013). Fumonisin production of black Aspergilli in vitro, fumonisin and ochratoxin A production in figs of positive strains and their growth assessment.Toxin Reviews, 32(1), 10-17.
  8. Capanoglu, E., De Vos, R. C. H., Hall, R. D., Boyacioglu, D., & Beekwilder, J. (2013). Changes in polyphenol content during production of grape juice concentrate.Food Chemistry, 139(1-4), 521-526.
  9. Gökçe, J., Şahin Yeşilcubuk, N., & Üstün, G. (2013). Enzymatic production of low-calorie structured lipid from Echium seed oil and lauric acid: Optimisation by response surface methodology.International Journal of Food Science and Technology, 48(7), 1383-1389.
  10. Heperkan, D. (2013). Microbiota of table olive fermentations and criteria of selection for their use as starters.Frontiers in Microbiology, 4(JUN).
  11. Yolci Omeroglu, P., Ambrus, Á., & Boyacioglu, D. (2013). Estimation of Sample Processing Uncertainty of Large-Size Crops in Pesticide Residue Analysis.Food Analytical Methods, 6(1), 238-247.
  12. Kamiloglu, S., Boyacioglu, D., & Capanoglu, E. (2013). The effect of food processing on bioavailability of tomato antioxidants.Journal of Berry Research, 3(2), 65-77.
  13. Kamiloglu, S., & Capanoglu, E. (2013). Investigating the in vitro bioaccessibility of polyphenols in fresh and sun-dried figs (Ficus carica L.).International Journal of Food Science and Technology, 48(12), 2621-2629.
  14. Kamiloglu, S., Serali, O., Unal, N., & Capanoglu, E. (2013). Antioxidant activity and polyphenol composition of black mulberry (Morus nigra L.) products. Journal of Berry Research, 3(1), 41-51.
  15. Karadag, A., Yang, X., Ozcelik, B., & Huang, Q. (2013). Optimization of preparation conditions for quercetin nanoemulsions using response surface methodology.Journal of Agricultural and Food Chemistry, 61(9), 2130-2139.
  16. Kirkin, C., Gunes, G., & Kilic-Akyilmaz, M. (2013). Preservation of precut white cheese by modified atmosphere packaging. International Journal of Dairy Technology, 66(4), 576-586.
  17. Omeroglu, P. Y., Ambrus, Á., & Boyacioglu, D. (2013). Estimation of the uncertainties of extraction and clean-up steps in pesticide residue analysis of plant commodities. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 30(2), 308-320.
  18. Omeroglu, P. Y., Ambrus, Á., Boyacioglu, D., & Majzik, E. S. (2013). Uncertainty of the sample size reduction step in pesticide residue analysis of large-sized crops. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 30(1), 116-126.
  19. Ozdal, T., Capanoglu, E., & Altay, F. (2013). A review on protein-phenolic interactions and associated changes. Food Research International, 51(2), 954-970.
  20. Ozguven, M. G., & Ozcelik, B. (2013). Dried Mulberries: Phytochemicals and Health Effects Dried Fruits: Phytochemicals and Health Effects (pp. 145-160).
  21. Toydemir, G., Capanoglu, E., Gomez Roldan, M. V., De Vos, R. C. H., Boyacioglu, D., Hall, R. D., & Beekwilder, J. (2013). Industrial processing effects on phenolic compounds in sour cherry (Prunus cerasus L.) fruit. Food Research International, 53(1), 218-225.
  22. Toydemir, G., Capanoglu, E., Kamiloglu, S., Boyacioglu, D., de Vos, R. C. H., Hall, R. D., & Beekwilder, J. (2013). Changes in sour cherry (Prunus cerasus L.) antioxidants during nectar processing and in vitro gastrointestinal digestion. Journal of Functional Foods, 5(3), 1402-1413.
  23. Turan, D., Yeşilçubuk, N. T., & Akoh, C. C. (2013). Enrichment of sn-2 position of hazelnut oil with palmitic acid: Optimization by response surface methodology. LWT - Food Science and Technology, 50(2), 766-772.
  24. Yolci Omeroglu, P., Ambrus, Á., & Boyacioglu, D. (2013). Estimation of Sample Processing Uncertainty of Large-Size Crops in Pesticide Residue Analysis. Food Analytical Methods, 6(1), 238-247.
  25. Toydemir, G., Boyacioglu, D., Capanoglu, E., Van Der Meer, I. M., Tomassen, M. M. M., Hall, R. D., Mes, J. J., & Beekwilder, J. (2013). Investigating the transport dynamics of anthocyanins from unprocessed fruit and processed fruit juice from sour cherry (Prunus cerasus L.) across intestinal epithelial cells. Journal of Agricultural and Food Chemistry, 61(47), 11434-11441.

2012

  1. Altay, F., & Gunasekaran, S. (2012). Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region.Food Hydrocolloids, 28(1), 141-150.
  2. Bayram, B., Esatbeyoglu, T., Schulze, N., Ozcelik, B., Frank, J., & Rimbach, G. (2012). Comprehensive Analysis of Polyphenols in 55 Extra Virgin Olive Oils by HPLC-ECD and Their Correlation with Antioxidant Activities. Plant Foods for Human Nutrition, 67(4), 326-336.
  3. Bayram, B., Ozcelik, B., Grimm, S., Roeder, T., Schrader, C., Ernst, I. M. A., Wagner, A. E., Grune, T., Frank, J., & Rimbach, G. (2012). A diet rich in olive oil phenolics reduces oxidative stress in the heart of SAMP8 mice by induction of Nrf2-dependent gene expression. Rejuvenation Research, 15(1), 71-81.
  4. Bilgiç, S., & Yeşilçubuk, N. S. (2012). Lipase-catalyzed acidolysis of olive oil with Echium oil stearidonic acid: Optimization by response surface methodology.JAOCS, Journal of the American Oil Chemists' Society, 89(11), 1971-1980.
  5. Bingol, G., Roberts, J. S., Balaban, M. O., & Devres, Y. O. (2012). Effect of dipping temperature and dipping time on drying rate and color change of grapes.Drying Technology, 30(6), 597-606.
  6. Capanoglu, E., Beekwilder, J., Matros, A., Boyacioglu, D., Hall, R. D., & Mock, H. P. (2012). Correlation of Rutin Accumulation with 3-O-Glucosyl Transferase and Phenylalanine Ammonia-lyase Activities During the Ripening of Tomato Fruit.Plant Foods for Human Nutrition, 67(4), 371-376.
  7. Gunes, G., Yilmaz, N., & Ozturk, A. (2012). Effects of irradiation dose and O2 and CO2 concentrations in packages on foodborne pathogenic bacteria and quality of ready-to-cook seasoned ground beef product (meatball) during refrigerated storage.The Scientific World Journal, 2012.
  8. Heperkan, D., Moretti, A., Dikmen, C. D., & Logrieco, A. F. (2012). Toxigenic fungi and mycotoxin associated with figs in the Mediterranean area.Phytopathologia Mediterranea, 51(1), 119-130.
  9. Heperkan, D., Somuncuoglu, S., Karbancioglu-Güler, F., & Mecik, N. (2012). Natural contamination of cyclopiazonic acid in dried figs and co-occurrence of aflatoxin.Food Control, 23(1), 82-86.
  10. Heperkan, D., Güler, F. K., & Oktay, H. I. (2012). Mycoflora and natural occurrence of aflatoxin, cyclopiazonic acid, fumonisin and ochratoxin A in dried figs.Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 29(2), 277-286.
  11. Nilufer-Erdil, D., Serventi, L., Boyacioglu, D., & Vodovotz, Y. (2012). Effect of soy milk powder addition on staling of soy bread.Food Chemistry, 131(4), 1132-1139.
  12. Omeroglu, P. Y., Boyacioglu, D., Ambrus, Á., Karaali, A., & Saner, S. (2012). An Overview on Steps of Pesticide Residue Analysis and Contribution of the Individual Steps to the Measurement Uncertainty.Food Analytical Methods, 5(6), 1469-1480.
  13. Serpen, A., Pelvan, E., Alasalvar, C., Mogol, B. A., Yavuz, H. T., Gökmen, V., Özcan, N., & Özçelik, B. (2012). Nutritional and functional characteristics of seven grades of black tea produced in Turkey. Journal of Agricultural and Food Chemistry, 60(31), 7682-7689.
  14. Tacer Caba, Z., Boyacioglu, M. H., & Boyacioglu, D. (2012). Bioactive healthy components of bulgur. International Journal of Food Sciences and Nutrition, 63(2), 250-256.
  15. Turan, D., Yeşilçubuk, N. S., & Akoh, C. C. (2012). Production of human milk fat analogue containing docosahexaenoic and arachidonic acids.Journal of Agricultural and Food Chemistry, 60(17), 4402-4407.
  16. Yüksel, A., & Şahin Yeşilcubuk, N. (2012). Enzymatic production of human milk fat analogues containing stearidonic acid and optimization of reactions by response surface methodology.LWT - Food Science and Technology, 46(1), 210-216.

2011

  1. Capanoglu, E., Boyacioglu, D., De Vos, R. C. H., Hall, R. D., & Beekwilder, J. (2011). Procyanidins in fruit from Sour cherry (Prunus cerasus) differ strongly in chainlength from those in Laurel cherry (Prunus lauracerasus) and Cornelian cherry (Cornus mas).Journal of Berry Research, 1(3), 137-146.
  2. Ilyasoglu, H., Gultekin-Ozguven, M., & Ozcelik, B. (2011). Production of human milk fat substitute with medium-chain fatty acids by lipase-catalyzed acidolysis: Optimization by response surface methodology.LWT - Food Science and Technology, 44(4), 999-1004.
  3. Ilyasoglu, H., & Ozcelik, B. (2011). Determination of seasonal changes in olive oil by using differential scanning calorimetry heating thermograms.JAOCS, Journal of the American Oil Chemists' Society, 88(7), 907-913.
  4. Ilyasoglu, H., Ozcelik, B., Hoed, V. V., & Verhe, R. (2011). Cultivar characterization of Aegean olive oils with respect to their volatile compounds.Scientia Horticulturae, 129(2), 279-282.
  5. Isik, U., Boyacioglu, D., Capanoglu, E., & Nilufer Erdil, D. (2011). Frozen yogurt with added inulin and isomalt.Journal of Dairy Science, 94(4), 1647-1656.
  6. Oktay, H. I., Heperkan, D., Yelboga, E., & Karaguler, N. G. (2011). Aspergillus flavus \- Primary causative agent of aflatoxins in dried figs.Mycotaxon, 115, 425-433.

2010

  1. Capanoglu, E., Beekwilder, J., Boyacioglu, D., De Vos, R. C. H., & Hall, R. D. (2010). The effect of industrial food processing on potentially health-beneficial tomato antioxidants.Critical Reviews in Food Science and Nutrition, 50(10), 919-930.
  2. Firatligil-Durmus, E., & Evranuz, O. (2010). Response surface methodology for protein extraction optimization of red pepper seed (Capsicum frutescens).LWT - Food Science and Technology, 43(2), 226-231.
  3. Firatligil-Durmuş, E., Šárka, E., Bubník, Z., Schejbal, M., & Kadlec, P. (2010). Size properties of legume seeds of different varieties using image analysis.Journal of Food Engineering, 99(4), 445-451.
  4. Firatligil-Durmuş, E., Sýkorová, A., Sǎ́rka, E., Bubník, Z., Schejbal, M., & Příhoda, J. (2010). Geometric parameters of wheat grain determined by image analysis and FEM approach.Cereal Research Communications, 38(1), 122-133.
  5. Gunes, S., Gunes, G., & Zor, A. O. (2010) Respiration rate of pomegranate arils as affected by O2 and CO2, and design of modified atmosphere packaging.Vol. 876. Acta Horticulturae(pp. 189-196).
  6. Ilyasoglu, H., Ozcelik, B., Van Hoed, V., & Verhe, R. (2010). Characterization of aegean olive oils by their minor compounds.JAOCS, Journal of the American Oil Chemists' Society, 87(6), 627-636.
  7. Ilyasoğlu, H., Temel, S., & Özçelik, B. (2010). Consumer perceptions of organic foods in Turkey.Journal of Food, Agriculture and Environment, 8(3-4 PART 1), 278-281.
  8. Kahveci, D., Guo, Z., Özçelik, B., & Xu, X. (2010). Optimisation of enzymatic synthesis of diacylglycerols in binary medium systems containing ionic liquids.Food Chemistry, 119(3), 880-885.

2009

  1. Barla, A., Karaça, A. C., & Özçelik, B. (2009). Composition and antioxidative properties of black mulberry fruits (Morus nigra L.) grown in Marmara region of Turkey.Acta Pharmaceutica Sciencia, 51(1), 93-96.
  2. Bulut, L., & Kilic, M. (2009). Kinetics of hydroxymethylfurfural accumulation and color change in honey during storage in relation to moisture content.Journal of Food Processing and Preservation, 33(1), 22-32.
  3. Cam, S., & Kilic, M. (2009). Effect of blanching on storage stability of hazelnut meal.Journal of Food Quality, 32(3), 369-380.
  4. Guo, Z., Kahveci, D., Özçelik, B., & Xu, X. (2009). Improving enzymatic production of diglycerides by engineering binary ionic liquid medium system.New Biotechnology, 26(1-2), 37-43.
  5. Heperkan, D., Dazkir, G. S., Kansu, D. Z., & Karbancioglu Guler, F. (2009). Influence of temperature on citrinin accumulation by Penicillium citrinum and Peniccillium verrucosum in black table olives.Toxin Reviews, 28(2-3), 180-186.
  6. Kahveci, D., Can, A., & Özçelik, B. (2009). Production of lipase-catalyzed structured lipid from olive oil with omega-3 polyunsaturated fatty acids.Food Science and Biotechnology, 18(1), 79-83.
  7. Kahveci, D., Guo, Z., Özçelik, B., & Xu, X. (2009). Lipase-catalyzed glycerolysis in ionic liquids directed towards diglyceride synthesis.Process Biochemistry, 44(12), 1358-1365.
  8. Karadag, A., Ozcelik, B., & Saner, S. (2009). Review of methods to determine antioxidant capacities.Food Analytical Methods, 2(1), 41-60.
  9. Karbancioglu-Güler, F., & Heperkan, D. (2009). Natural occurrence of fumonisin B1 in dried figs as an unexpected hazard.Food and Chemical Toxicology, 47(2), 289-292.
  10. Kiziloz, M. B., Cumhur, O., & Kilic, M. (2009). Development of the structure of an imitation cheese with low protein content.Food Hydrocolloids, 23(6), 1596-1601.
  11. Õzcelik, B., Karadag, A., Cinbas, T., & Yolci, P. (2009). Influence of extraction time and different sage varieties on sensory characteristics of a novel functional beverage by RSM.Food Science and Technology International, 15(2), 111-118.
  12. Ozen, A. E., & Kilic, M. (2009). Improvement of physical properties of nonfat fermented milk drink by using whey protein concentrate.Journal of Texture Studies, 40(3), 288-299.

2008

  1. Bingol, G., Pan, Z., Roberts, J. S., Onur Devres, Y., & Balaban, M. O. (2008). Mathematical modeling of microwave-assisted convective heating and drying of grapes.International Journal of Agricultural and Biological Engineering, 1(2), 46-54.
  2. Capanoglu, E., Beekwilder, J., Boyacioglu, D., Hall, R., & De Vos, R. (2008). Changes in antioxidant and metabolite profiles during production of tomato paste.Journal of Agricultural and Food Chemistry, 56(3), 964-973.
  3. Capanoglu, E., & Boyacioglu, D. (2008). Improving the quality and shelf life of Turkish almond paste.Journal of Food Quality, 31(4), 429-445.
  4. Firatligil-Durmuş, E., Šárka, E., & Bubník, Z. (2008). Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey.Czech Journal of Food Sciences, 26(2), 109-116.
  5. Karadağ, A., & Güneş, G. (2008). The effects of gamma irradiation on the quality of ready-to-cook meatballs.Turkish Journal of Veterinary and Animal Sciences, 32(4), 269-274.
  6. Karbancioglu-Guler, F., & Heperkan, D. (2008). Natural occurrence of ochratoxin A in dried figs.Analytica Chimica Acta, 617(1-2), 32-36.

2007

  1. Gezgin, Z., & Gunes, G. (2007). Influence of gamma irradiation on growth and survival of Escherichia coli O157:H7 and quality of cig kofte, a traditional raw meat product.International Journal of Food Science and Technology, 42(9), 1067-1072.
  2. Karaali, A., Şahin, N., & Akoh, C. C. (2007). Marine oils in infant formulae.INFORM - International News on Fats, Oils and Related Materials, 18(1), 17-19.
  3. Moco, S., Capanoglu, E., Tikunov, Y., Bino, R. J., Boyacioglu, D., Hall, R. D., Vervoort, J., & De Vos, R. C. H. (2007). Tissue specialization at the metabolite level is perceived during the development of tomato fruit. Journal of Experimental Botany, 58(15-16), 4131-4146.

2006

  1. Cinbas, T., & Kilic, M. (2006). Proteolysis and lipolysis in White cheeses manufactured by two different production methods.International Journal of Food Science and Technology, 41(5), 530-537.
  2. Gunes, G., Blum, L. K., & Hotchkiss, J. H. (2006). Inactivation of Escherichia coli (ATCC 4157) in diluted apple cider by dense-phase carbon dioxide.Journal of Food Protection, 69(1), 12-16.
  3. Gunes, G., & Deniz Tekin, M. (2006). Consumer awareness and acceptance of irradiated foods: Results of a survey conducted on Turkish consumers.LWT - Food Science and Technology, 39(4), 443-447.
  4. Heperkan, D. (2006). The importance of mycotoxins and a brief history of mycotoxin studies in Turkey.ARI Bulletin of the Istanbul Technical University, 54(4), 18-27.
  5. Kilic, M., & Lindsay, R. C. (2006). Arylsulphatase activity in milk and rennet from different sources.International Dairy Journal, 16(1), 88-91.
  6. Oktay, H. I., & Heperkan, D. (2006). Evaluation of ISO method and VIDAS automated system for identifying Listeria and Salmonella in selected foods.Journal of Rapid Methods and Automation in Microbiology, 14(2), 133-145.
  7. Şahín, N., Akoh, C. C., & Karaalí, A. (2006). Human milk fat substitutes containing omega-3 fatty acids.Journal of Agricultural and Food Chemistry, 54(10), 3717-3722.
  8. Tezcan, F., Gültekin-Özgüven, M., Diken, T., Özçelik, B., & Erim, F. B. (2009). Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices.Food Chemistry, 115(3), 873-877.
  9. Sokmen, A., & Gunes, G. (2006). Influence of some bulk sweeteners on rheological properties of chocolate.LWT - Food Science and Technology, 39(10), 1053-1058.

2005

  1. Altay, F. L., & Ak, M. M. (2005). Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste).Journal of the Science of Food and Agriculture, 85(1), 105-111.
  2. Can, A., & Özçelik, B. (2005). Enrichment of hazelnut oil with long-chain n-3 PUFA by lipase-catalyzed acidolysis: Optimization by response surface methodology.JAOCS, Journal of the American Oil Chemists' Society, 82(1), 27-32.
  3. Gunes, G., Blum, L. K., & Hotchkiss, J. H. (2005). Inactivation of yeasts in grape juice using a continuous dense phase carbon dioxide processing system.Journal of the Science of Food and Agriculture, 85(14), 2362-2368.
  4. Heperkan, D., Meric, B. E., Sismanoglu, G., Dalkiliç, G., & Güler, F. K. (2005) Mycobiota, mycotoxigenic fungi, and citrinin production in black olives.Vol. 571. Advances in Experimental Medicine and Biology(pp. 203-210).
  5. Kaptan Ölmez, H., & Aran, N. (2005). Modeling the growth kinetics of Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations. International Journal of Food Microbiology, 98(2), 135-143.
  6. Kilic, M., & Lindsay, R. C. (2005). Distribution of conjugates of alkylphenols in milk from different ruminant species.Journal of Dairy Science, 88(1), 7-12.
  7. Sahin, N., Akoh, C. C., & Karaali, A. (2005a). Enzymatic production of human milk fat substitutes containing γ-linolenic acid: Optimization of reactions by response surface methodology.JAOCS, Journal of the American Oil Chemists' Society, 82(8), 549-557.
  8. Sahin, N., Akoh, C. C., & Karaali, A. (2005b). Lipase-catalyzed acidolysis of tripalmitin with hazelnut oil fatty acids and stearic acid to produce human milk fat substitutes.Journal of Agricultural and Food Chemistry, 53(14), 5779-5783.

2004

  1. Kilic, M., & Isin, T. G. (2004). Effects of salt level and storage on texture of Dil cheese.Journal of Texture Studies, 35(3), 251-262.
  2. Kilic, M., & Lindsay, R. C. (2004). Short communication: Utilization of sheep's milk cheese whey in the manufacture of an alkylphenol flavor concentrate.Journal of Dairy Science, 87(12), 4001-4003.
  3. Koksoy, A., & Kilic, M. (2004). Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran.Food Hydrocolloids, 18(4), 593-600.
  4. Ozdemir, U., & Kilic, M. (2004). Influence of fermentation conditions on rheological properties and serum separation of ayran.Journal of Texture Studies, 35(4), 415-428.

2003

  1. Köksoy, A., & Kiliç, M. (2003). Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink.International Dairy Journal, 13(10), 835-839.
  2. Sariyar, L., & Heperkan, D. (2003). The role of Aspergillus flavus and Aspergillus niger in the hydrolysis of hazelnut fat.International Journal of Food Science and Technology, 38(4), 487-492.

2002

  1. Gunes, G., Liu, R. H., & Watkins, C. B. (2002). Controlled-atmosphere effects on postharvest quality and antioxidant activity of cranberry fruits.Journal of Agricultural and Food Chemistry, 50(21), 5932-5938.
  2. Nilüfer, D., & Boyacioğlu, D. (2002). Comparative study of three different methods for the determination of aflatoxins in tahini. Journal of Agricultural and Food Chemistry, 50(12), 3375-3379.
  3. Ozcelik, B., & Karaali, A. (2002). Characterization of the texture and flavor profiles of hazelnut puree.Journal of Food Quality, 25(6), 553-568.

2001

  1. Aran, N. (2001). The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a 'sous-vide' beef goulash under temperature abuse.International Journal of Food Microbiology, 63(1-2), 117-123.
  2. Güzey, D., Özdemir, M., Seyhan, F. G., Doğan, H., & Devres, Y. O. (2001). Adsorption isotherms of raw and roasted hazelnuts.Drying Technology, 19(3-4), 691-699.
  3. Metin, S., Erkan, N., Varlik, C., & Aran, N. (2001). Extension of shelf-life of chub mackerel (Scomber japonicus Houttuyn 1780) treated with lactic acid.European Food Research and Technology, 213(3), 174-177.
  4. Özdemir, M., Seyhan, F. G., Bakan, A. K., Ïlter, S., Özay, G., & Devres, O. (2001). Analysis of internal browning of roasted hazelnuts.Food Chemistry, 73(2), 191-196.
  5. Seyhan-Gürtaş, F., Ak, M. M., & Evranuz, E. Ö. (2001). Water diffusion coefficients of selected legumes grown in Turkey as affected by temperature and variety.Turkish Journal of Agriculture and Forestry, 25(5), 297-304.

2000

  1. Gunasekaran, S., & Ak, M. M. (2000). Dynamic oscillatory shear testing of foods - Selected applications. Trends in Food Science and Technology, 11(3), 115-127.
  2. Özdemir, M., Seyhan, F. G., Bodurb, A. Ö., & Devres, Y. O. (2000). Effect of initial moisture content on the thin layer drying characteristics of hazelnuts during roasting.Drying Technology, 18(7), 1465-1479.
  3. Seyhan, F. G., & Evranuz, Ö. (2000). Low temperature mushroom (A. bisporus) drying with desiccant dehumidifiers.Drying Technology, 18(1-2), 433-445.
  4. Sipahioglu, H. N., & Heperkan, D. (2000). Lipolytic activity of Trichothecium roseum on hazelnut.Food Microbiology, 17(4), 401-405.

1998

  1. Alpaslan, M., & Karaali, A. (1998). The interesterification-induced changes in olive and palm oil blends.Food Chemistry, 61(3), 301-305.
  2. Wang, Y. C., Muthukumarappan, K., Ak, M. M., & Gunasekaran, S. (1998). A device for evaluating melt/flow characteristics of cheeses.Journal of Texture Studies, 29(1), 43-55.

1997

  1. Bostan, A., & Boyacioğlu, D. (1997). Kinetics of non-enzymatic colour development in glucose syrups during storage.Food Chemistry, 60(4), 581-585.

1996

  1. Devres, Y. O., & Bishop, C. F. H. (1995). Computer model for weight loss and energy conservation in a fresh-produce refrigerated store.Applied Energy, 50(2), 97-117.
  2. Ak, M. M., & Gunasekaran, S. (1996a). Dynamic rheological properties of mozzarella cheese during refrigerated storage.Journal of Food Science, 61(3), 566-568.
  3. Ak, M. M., & Gunasekaran, S. (1996b). Evaluating rheological properties of Mozzarella cheese by the squeezing flow method.Journal of Texture Studies, 26(6), 695-711.
  4. Göktürk, A., & Karaali, A. (1996). Agriculture and agroindustries in Turkey.Food Reviews International, 12(4), 437-455.

1995

  1. Karaali, A., & Başoğlu, N. (1995). Essential oils of Turkish anise seeds and their use in the aromatization of raki.Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 200(6), 440-442.