The faculty with , specialists, visiting scholars, postdoctoral associates, research assistants and graduate students carries out a broad spectrum of innovative, basic and applied research related to (i) food engineering and processing, (ii) food safety and security, (iii) food biotechnology, (iv) food microbiology, and (v) food chemistry. Research in food processing is carried out in partnership with the major food companies in Turkey.

Research Groups:

Recent Publications: 
  1. Altuntas, O. Y., Sumnu, G., & Sahin, S. (2016). Preparation and Characterization of W/O/W Type Double Emulsion Containing PGPR-Lecithin Mixture as Lipophilic Surfactant. Journal of Dispersion Science and Technology, 2691(June), 01932691.2016.1179121. doi:10.1080/01932691.2016.1179121
  2. Avsaroglu, M. D., Bozoglu, F., Alpas, H., & Largeteau, A. (2015). Use of pulsed-high hydrostatic pressure treatment to decrease patulin in apple juice. High Pressure Research, 35(2), 214–222. doi:10.1080/08957959.2015.1027700
  3. Aydogdu, A., Sumnu, G., & Sahin, S. (2015). Effects of Microwave-Infrared Combination Drying on Quality of Eggplants. Food and Bioprocess Technology, 8(6), 1198–1210. doi:10.1007/s11947-015-1484-1
  4. Baltacıoğlu, H., Bayındırlı, A., Severcan, M., & Severcan, F. (2015). Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study. Food Chemistry, 187, 263–269. doi:10.1016/j.foodchem.2015.04.097
  5. Cikrikci, S., Demirkesen, I., & Mert, B. (2016). Production of hazelnut skin fibres and utilisation in a model bakery product. Quality Assurance and Safety of Crops & Foods, 8(2), 195–206.
  6. Demirkesen Mert, I., Sumnu, G., & Sahin, S. (2016). Microstructure of Gluten-free Baked Products. In N. Sozer (Ed.), Imaging Technologies and Data Processing for Food Engineers, (1st ed., pp. 197–242). Springer International.
  7. Demirkesen, I., Puchulu-Campanella, E., Kelkar, S., Campanella, O. H., Sumnu, G., & Sahin, S. (2016). Production and characterisation of gluten-free chestnut sourdough breads. Quality Assurance and Safety of Crops & Foods, 8(3), 349–358.
  8. Dündar, H., Atakay, M., Çelikbıçak, Ö., Salih, B., & Bozoğlu, F. (2015). Comparison of two methods for purification of enterocin B, a bacteriocin produced by Enterococcus faecium W3. Preparative Biochemistry & Biotechnology, 45(8), 796–809. doi:10.1080/10826068.2014.958165
  9. Durmaz, E., Sumnu, G., & Sahin, S. (2015). Microwave-Assisted Extraction of Phenolic Compounds from Caper. Separation Science and Technology, 6395(June), 150527095459001. doi:10.1080/01496395.2014.995189
  10. Durul, B., Acar, S., Bulut, E., Kyere, E. O., & Soyer, Y. (2015). Subtyping of Salmonella Food Isolates Suggests the Geographic Clustering of Serotype Telaviv. Foodborne Pathogens and Disease, 12(12), 958–965. doi:10.1089/fpd.2015.1995
  11. Gokduman, K., Dilek Avsaroglu, M., Cakiris, A., Ustek, D., & Candan Gurakan, G. (2016). Recombinant plasmid-based quantitative Real-Time PCR analysis of Salmonella enterica serotypes and its application to milk samples. Journal of Microbiological Methods, 122, 50–58. doi:10.1016/j.mimet.2016.01.008
  12. Gumuscu, B., Cekmecelioglu, D., & Tekinay, T. (2015). Complete dissipation of 2,4,6-trinitrotoluene by in-vessel composting. RSC Adv., 5(64), 51812–51819. doi:10.1039/C5RA07997G
  13. Gunel, E., Polat Kilic, G., Bulut, E., Durul, B., Acar, S., Alpas, H., & Soyer, Y. (2015). Salmonella surveillance on fresh produce in retail in Turkey. International Journal of Food Microbiology, 199, 72–77. doi:10.1016/j.ijfoodmicro.2015.01.010
  14. Hakguder Taze, B., Unluturk, S., Buzrul, S., & Alpas, H. (2013). The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice. Journal of Food Science and Technology, 52(2), 1000–1007. doi:10.1007/s13197-013-1095-7
  15. Isik, B., Sahin, S., & Sumnu, G. (2016). Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying. Food and Bioprocess Technology. doi:10.1007/s11947-016-1748-4
  16. İşlek, C., Altuner, E. M., & Alpas, H. (2015). The effect of high hydrostatic pressure on the physiological and biochemical properties of pepper ( Capsicum annuum L.) seedlings. High Pressure Research, 35(4), 396–404. doi:10.1080/08957959.2015.1082559
  17. Karacam, C. H., Sahin, S., & Oztop, M. H. (2015). Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (FAnanassa) juice. LWT - Food Science and Technology, 64(2), 932–937. doi:10.1016/j.lwt.2015.06.064
  18. Kilercioğlu, M., Ozel, B., Karaçam, C. H., Poçan, P., & Öztop, M. H. (2015). Yüksek Sıcaklığın ve Nemli Ortamın Fındıktaki Su ve Yağ Dağılımına Olan Etkisinin Manyetik Rezonans Görüntüleme (MRG) ve NMR Relaksometre Teknikleri ile Belirlenmesi. Gıda, 40(3), 141–148.
  19. Kilercioglu, M., Ozel, B., & Oztop, M. H. (2016). Characterization and Comparison Of Turkish Table Olive Varieties with NMR Relaxometry. Gıda, 41, 1–7. doi:10.15237/gida.GD15058
  20. Kirtil, E., & Oztop, M. H. (2015). 1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing. Food Engineering Reviews. doi:10.1007/s12393-015-9118-y
  21. Kirtil, E., & Oztop, M. H. (2016a). Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid. Food Research International, 85, 84–94. doi:10.1016/j.foodres.2016.04.019
  22. Kirtil, E., & Oztop, M. H. (2016b). Controlled and Modified Atmosphere Packaging. In Reference Module in Food Sciences. doi:http://dx.doi.org/10.1016/B978-0-08-100596-5.03376-X
  23. Kirtil, E., & Oztop, M. H. (2016c). Modified Atmosphere Packaging of Foods. In Reference Module in Food Sciences. doi:http://dx.doi.org/10.1016/B978-0-08-100596-5.03218-2
  24. Kyere, E. O., Bulut, E., Dilek Avşaroğlu, M., & Soyer, Y. (2015). Molecular evaluation and antimicrobial susceptibility testing of Escherichia coli isolates from food products in Turkey. Food Science and Biotechnology, 24(3), 1001–1009. doi:10.1007/s10068-015-0128-6
  25. Mert, B., & Demirkesen, I. (2016a). Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product. LWT - Food Science and Technology, 68, 477–484. doi:10.1016/j.lwt.2015.12.063
  26. Mert, B., & Demirkesen, I. (2016b). Reducing saturated fat with oleogel/shortening blends in a baked product. Food Chemistry, 199, 809–816. doi:10.1016/j.foodchem.2015.12.087
  27. Mert, S., Sahin, S., & Sumnu, G. (2014). Development of gluten-free wafer sheet formulations. LWT - Food Science and Technology, 63(2), 1121–1127. doi:10.1016/j.lwt.2015.04.035
  28. Ozkahraman, B. C., Sumnu, G., & Sahin, S. (2015). Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven. Journal of Food Science and Technology, 53(March), 1567–1575. doi:10.1007/s13197-015-2101-z
  29. Sahin, S., Hamamci, H., & Garayev, S. (2016). Rheological properties of lactose-free dairy desserts. Food Science and Technology International, (1), 1–12. doi:10.1177/1082013216636262
  30. Tonyali, B., Sensoy, I., & Karakaya, S. (2015). The effect of extrusion on the functional components and in vitro lycopene bioaccessibility of tomato pulp added corn extrudates. Food & Function, 855–860. doi:10.1039/c5fo01185j
  31. Turasan, H., Sahin, S., & Sumnu, G. (2015). Encapsulation of rosemary essential oil. LWT - Food Science and Technology, 64(1), 112–119. doi:10.1016/j.lwt.2015.05.036
  32. Turhan, O., Isci, A., Mert, B., Sakiyan, O., & Donmez, S. (2014). Optimization of Ethanol Production From Microfluidized Wheat Straw by Response Surface Methodology. Preparative Biochemistry and Biotechnology, 45(8), 785–795. doi:10.1080/10826068.2014.958164
  33. Uzuner, S., & Cekmecelioglu, D. (2015a). Enhanced pectinase production by optimizing fermentation conditions of Bacillus subtilis growing on hazelnut shell hydrolyzate. Journal of Molecular Catalysis B: Enzymatic, 113, 62–67. doi:10.1016/j.molcatb.2015.01.003
  34. Uzuner, S., & Cekmecelioglu, D. (2015b). Optimising clarification of carrot juice by bacterial crude pectinase. International Journal of Food Science and Technology, 50(12), 2707–2712. doi:10.1111/ijfs.12961
  35. Yazicioglu, B., Sahin, S., & Sumnu, G. (2014). Microencapsulation of wheat germ oil. Journal of Food Science and Technology, 52(6), 3590–3597. doi:10.1007/s13197-014-1428-1
  36. Yucel, U., & Peterson, D. G. (2015). Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in Powders. Journal of Agricultural and Food Chemistry, 63(34), 7494–7498. doi:10.1021/acs.jafc.5b02312