Recent Publications
HAMİ ALPAS
Köker, A., Budak, Ş., & Alpas, H., (2023). Effects of high hydrostatic pressure on antimicrobial protein stability and the rheological and shelf-life properties of donkey milk. The Journal of dairy research , vol.90, no.3, 292-298.
Tuhanioglu, A., Hamamci, H., Alpas, H., & Çekmecelioğlu, D., (2023). Valorization of Apple Pomace Via Single Cell Oil Production Using Oleaginous Yeast Rhodosporidium toruloides. Waste and Biomass Valorization , vol.14, no.3, 765-779.
Kalayci, A., Ozel, B., Oztop, M. H., & Alpas, H., (2023). Investigation of the effects of high hydrostatic pressure on the functional properties of pea protein isolate. Journal of Food Process Engineering , vol.46, no.2.
Tirpanci, B., Ozel, B., Oztop, M. H., & Alpas, H., (2023). Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments. International Dairy Journal , vol.137.
Tuhanioglu, A., ALPAS, H., & ÇEKMECELİOĞLU, D., (2022). High hydrostatic pressure-assisted extraction of lipids from Lipomyces starkeyi biomass. JOURNAL OF FOOD SCIENCE , vol.87, no.11, 5029-5041.
Bolat, B., Ugur, A. E., Oztop, M. H., & Alpas, H. (2021). Effects of High Hydrostatic Pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor. Journal of Food Engineering, 292(April 2020), 110359. https://doi.org/10.1016/j.jfoodeng.2020.110359
Kaya, E. C., Oztop, M. H., & Alpas, H. (2021). Effect of high-pressure processing (HPP) on production and characterization of chia seed oil nanoemulsions. Lwt, 141(January), 110872. https://doi.org/10.1016/j.lwt.2021.110872
Ozturk, E., Oztop, M. H., & Alpas, H. (2021). Use of high hydrostatic pressure (HHP) for increasing the product yield of lignocellulosic biomass hydrolysis: A study for peanut hull and microcrystalline cellulose. Lwt, 147(April), 111556. https://doi.org/10.1016/j.lwt.2021.111556
Sezer, P., Okur, I., Oztop, M. H., & Alpas, H. (2020). Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US). International Journal of Food Science and Technology, 55(4), 1468–1476. https://doi.org/10.1111/ijfs.14487
Okur, İ., Baltacıoğlu, C., Ağçam, E., Baltacıoğlu, H., & Alpas, H. (2019). Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC. Waste and Biomass Valorization, 10(12), 3545–3555. https://doi.org/10.1007/s12649-019-00771-1
ALEV BAYINDIRLI
Bulut, Merve; Bayer, Ozgur; Kirtil, Emrah; Bayındırlı, Alev "Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer" INTERNATIONAL JOURNAL OF REFRIGERATION (2018) 88: 360-369
Baltacıoğlu, H., Bayındırlı, A., & Severcan, F. (2017). Secondary structure and conformational change of mushroom polyphenol oxidase during thermosonication treatment by using FTIR spectroscopy. Food Chemistry, 214, 507–514. https://doi.org/10.1016/j.foodchem.2016.07.021
Baltacioʇlu, H., Bayindirli, 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. https://doi.org/10.1016/j.foodchem.2015.04.097
Guzel, B. H., Arroyo, C., Condón, S., Pagán, R., Bayindirli, A., & Alpas, H. (2014). Inactivation of Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal (Manosonication) and Lethal Temperatures (Manothermosonication) in Acidic Fruit Juices. Food and Bioprocess Technology, 7(6), 1701–1712. https://doi.org/10.1007/s11947-013-1205-6
LEYLA NESRİN KAHYAOĞLU
Doğan, V., Evliya, M., Kahyaoğlu, L. N., & Kilic, V., (2024). On-site colorimetric food spoilage monitoring with smartphone embedded machine learning. TALANTA , vol.266, no.125021, 1-8.
Oktay, C., KAHYAOĞLU, L. N., & Moradi, M., (2023). Food freshness monitoring using poly(vinyl alcohol) and anthocyanins doped zeolitic imidazolate framework-8 multilayer films with bacterial nanocellulose beneath as support. Carbohydrate Polymers , vol.319.
Kit, I., & KAHYAOĞLU, L. N., (2023). Colorimetric Sensing Films of Visible-Light Curable Furfuryl Gelatin for Visual Monitoring of Chicken Freshness. Food and Bioprocess Technology .
Molaei, R., Moradi, M., Kahyaoğlu, L. N., & Forough, M., (2022). Application of bacterial nanocellulose decorated with zeolitic imidazolate framework (ZIF-L) as a platform for food freshness monitoring. International Journal of Biological Macromolecules , vol.223, 713-721.
Yildiz, E., Emir, A. A., Sumnu, G., & Kahyaoglu, L. N., (2022). Citric acid cross-linked curcumin/chitosan/chickpea flour film: An active packaging for chicken breast storage. FOOD BIOSCIENCE , vol.50.
BEHİÇ MERT
Erinç, Ö., Erinç, H., MERT, B., & Özbey, A., (2023). Optimization of nanofiber-caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion. JAOCS, Journal of the American Oil Chemists' Society , vol.100, no.11, 843-856.
Rostamabadi, H., Nowacka, M., Colussi, R., Frasson, S. F., Demirkesen, I., MERT, B., ... Singha, P.(2023). Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid. Trends in Food Science and Technology , vol.141.
Anli, E. A., Gursel, A., Gursoy, A., & Mert, B., (2023). Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization. Foods , vol.12, no.18.
Mevliyaoğulları, E., Karslı, M. A., & MERT, B., (2023). Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance. Journal of Cereal Science , vol.113.
Topcam, H., Coskun, E., Son, E., KÜTÜK, D., AYTAÇ, S. A., MERT, B., ... Ozturk, S.(2023). Microwave decontamination processing of tahini and process design considerations using a computational approach. Innovative Food Science and Emerging Technologies , vol.86.
MECİT ÖZTOP
Ibis, O. I., Bugday, Y. B., Aljurf, B. N., Goksu, A. O., Solmaz, H., ÖZTOP, H. M., ... ŞÜMNÜ, S. G.(2024). Crystallization of sucrose by using microwave vacuum evaporation. Journal of Food Engineering , vol.365.
Gul, M. R., Ince, A. E., ÖZEL, B., Uslu, A. K., Çetin, M., Mentes, D., ... ŞÜMNÜ, S. G.(2024). Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar. Journal of the Science of Food and Agriculture , vol.104, no.1, 83-92.
Fuentes, C. A., ÖZTOP, H. M., Rojas-Rioseco, M., Bravo, M., Göksu, A. Ö., Manley, M., ... Castillo, R. d. P.(2023). Application of segmented analysis via multivariate curve resolution with alternating least squares to 1H-nuclear magnetic resonance spectroscopy to identify different sugar sources. Food Chemistry , vol.428.
UMUT, E., Beira, M. J., ÖZTOP, H. M., ŞAHİNER, N., Sebastião, P. J., & Kruk, D., (2023). Water Dynamics in Dextran-Based Hydrogel Micro/Nanoparticles Studied by NMR Diffusometry and Relaxometry. The journal of physical chemistry. B , vol.127, no.41, 8950-8960.
ERİKLİOĞLU, H., İLHAN, E., Khodasevich, M., Korolko, D., Manley, M., Castillo, R., ... ÖZTOP, H. M.(2023). Classification and quantification of sucrose from sugar beet and sugarcane using optical spectroscopy and chemometrics. Journal of Food Science , vol.88, no.8, 3274-3286.
YEŞİM SOYER
Tidim, G., Guzel, M., SOYER KÜÇÜKŞENEL, Y., & EREL GÖKTEPE, İ., (2024). Layer-by-layer assembly of chitosan/alginate thin films containing Salmonella enterica bacteriophages for antibacterial applications. Carbohydrate Polymers , vol.328.
Iskender, I., & Soyer Küçükşenel, Y., (2023). Phage Therapy Against Pathogenic Escherichia coli (O104:H4, O157:H7, and O26) Strains in Irrigation Water During Garden Cress (Lepidium sativum Linn.) Vegetation. Foodborne pathogens and disease , vol.20, no.12, 553-562.
Konyali, D., Guzel, M., & SOYER KÜÇÜKŞENEL, Y., (2023). Genomic Characterization of Salmonella enterica Resistant to Cephalosporin, Quinolones, And Macrolides. Current Microbiology, vol.80, no.11.
Samut, H., Namli, Ş., Ozdemir, F. N., Çömlekçioğlu, N., & Soyer, Y., (2023). Climate change and food safety: Temperature impact on the attachment of Escherichia coli pathogroups on cress leaf. JOURNAL OF FOOD SAFETY , no.5.
Tok, S., Guzel, M., & SOYER KÜÇÜKŞENEL, Y., (2023). Emerging Increase in Colistin Resistance Rates in Escherichia coli and Salmonella enterica from Türkiye. Current Microbiology , vol.80, no.7.
SERPİL ŞAHİN
Ertan, K., ŞAHİN, S., & ŞÜMNÜ, S. G., (2024). Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films. International Journal of Biological Macromolecules , vol.257.
Ertan, K., Celebioglu, A., Chowdhury, R., Şümnü, S. G., Şahin, S., Altier, C., ... Uyar, T.(2023). Carvacrol/cyclodextrin inclusion complex loaded gelatin/pullulan nanofibers for active food packaging applications. FOOD HYDROCOLLOIDS , vol.142.
SÖNMEZLER, D., ŞÜMNÜ, S. G., & ŞAHİN, S., (2023). Encapsulation of olive leaf extract using double emulsion method. PHYSICS OF FLUIDS , vol.35, no.8.
Hasan, R., ŞÜMNÜ, S. G., ŞAHİN, S., ÖZ, E., & ÖZ, F., (2023). The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers. ANTIOXIDANTS , vol.12, no.7.
Tireki, S., ŞÜMNÜ, S. G., & ŞAHİN, S., (2023). Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature. PHYSICS OF FLUIDS , vol.35, no.5.
İLKAY ŞENSOY
Düsenberg, B., Schmidt, J., Sensoy, İ., & Bück, A., (2023). Flowability of plant based food powders: Almond, chestnut, chickpea, coconut, hazelnut and rice. JOURNAL OF FOOD ENGINEERING , vol.357.
Güler, N., & Şensoy, İ., (2023). The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough.. FOOD RESEARCH INTERNATIONAL , vol.168.
Bilgic, H., & Şensoy, İ., (2023). Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers. FOOD STRUCTURE-NETHERLANDS , vol.35.
Sevilmis, B., & Şensoy, I., (2022). Effects of psyllium fiber on in vitro digestion and structure of different types of starches. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.102, no.8, 3213-3226.
Atac, L. E., & Şensoy, I., (2022). Effects of psyllium and cellulose fibres on thermal, structural, and in vitro digestion behaviour of wheat starch. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.4, 2015-2025.
GÜLÜM ŞUMNU
Ibis, O. I., Bugday, Y. B., Aljurf, B. N., Goksu, A. O., Solmaz, H., ÖZTOP, H. M., ... ŞÜMNÜ, S. G.(2024). Crystallization of sucrose by using microwave vacuum evaporation. Journal of Food Engineering , vol.365.
Ertan, K., ŞAHİN, S., & ŞÜMNÜ, S. G., (2024). Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films. International Journal of Biological Macromolecules , vol.257.
Cahyana, Y., Annisa, N. D. N., Khoerunnisa, T. K., Sulastri, S., Marta, H., Rialita, T., ... Yuliana, T.(2024). Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity. International Journal of Biological Macromolecules , vol.258.
Gul, M. R., Ince, A. E., ÖZEL, B., Uslu, A. K., Çetin, M., Mentes, D., ... ŞÜMNÜ, S. G.(2024). Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar. Journal of the Science of Food and Agriculture , vol.104, no.1, 83-92.
GÜNER ŞAN, S., Grunin, L., Kaner, O., ŞÜMNÜ, S. G., & ÖZTOP, H. M., (2023). Influence of multiple parameters on the crystallinity of dairy powders. International Dairy Journal , vol.147.
ESRA YENER
NAMLI, S., GÜVEN, Ö., Simsek, F. N., Gradišek, A., ŞÜMNÜ, S. G., YENER, M. E., ... ÖZTOP, H. M.(2023). Effects of deacetylation degree of chitosan on the structure of aerogels. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , vol.250.
Özkal, S. G., & Yener, M. E. (2016). Supercritical carbon dioxide extraction of flaxseed oil: Effect of extraction parameters and mass transfer modeling. Journal of Supercritical Fluids, 112, 76–80. https://doi.org/10.1016/j.supflu.2016.02.013
Gelmez, N., Kincal, N. S., & Yener, M. E. (2009). Optimization of supercritical carbon dioxide extraction of antioxidants from roasted wheat germ based on yield, total phenolic and tocopherol contents, and antioxidant activities of the extracts. Journal of Supercritical Fluids, 48(3), 217–224. https://doi.org/10.1016/j.supflu.2008.11.002
Adil, I. H., Yener, M. E., & Bayindirli, A. (2008). Extraction of total phenolics of sour cherry pomace by high pressure solvent and subcritical fluid and determination of the antioxidant activities of the extracts. Separation Science and Technology, 43(5), 1091–1110. https://doi.org/10.1080/01496390801888243