Prof Dr Mustafa ÖZİLGEN
Degerli B, Özilgen M. The mode of interaction of the constituents of a microbial system determines the attainable exergy utilization. International Journal of Exergy, accepted for publication, in press.
Özilgen M. Assessment of the energy utilization and carbon dioxide emission reduction potential of the microbial fertilizers. A case study on “farm-to- fork” production chain of Turkish desserts and confections. Journal of Cleaner Production 165: 564-578 (2017)
Çatak J, Özilgen M, Olcay AB, Yılmaz B. Özilgen M. Assessment of the work efficiency ith exergy method in aging muscles and healthy and enlarged hearts. International ournal of Exergy, accepted for publication, in press
Özilgen M. Assesment of the use of zero-emission vehicles and microbial fertilizers in beverage production. Journal of Cleaner Production 165: 298-311 (2017)
Pelvan E, Özilgen M. Assessment of energy efficiency and renewability of black tea, instant tea and ice tea production and waste valorization processes. Sustainable Production and Consumption. 12: 59-77(2017)
Özilgen M. Review on biothermoydnamics applications: timeline, challenges, and opportunities. International Journal of Energy Research (2017, on line first)
Yalçınkaya BH, Erikli Ş, Özilgen BA, Olcay AB, Sorgüven E, Özilgen M. Thermodynamic analysis of the squid mantle muscles and giant axon during slow swimming and jet escape propulsion. Energy 102:537-549(2016).
Özilgen M. Energy utilization and carbon dioxide emission during production of snacks. Journal of Cleaner Production 112:2601-2612(2016).
Değerli B, Nazir S, Sorgüven E, Hitzmann B, Özilgen M. Assessment of energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany. Energy 93:421-434(2015).
Öztürk B, Argin S, Özilgen M, McClements DJ. Formation and stabilization of
nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic. Food Chemistry 188:256–263(2015).
Öztürk B, Özilgen M, Argin S, McClements DJ. Nanoemulsion delivery systems for oil- soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility. Food Chemistry 187:499-506(2015).
Küçük K, Tehavita R, Sorgüven E, Demirel Y, Özilgen M. Bioenergetics of growth and lipid production in Chlamydomonas reinhardtii. Energy 83:503-510(2015).
Sorgüven E, Özilgen M. First and second law work production efficiency of a muscle cell. International Journal of Exergy 18:142-156(2015).
Çatak J, Develi AÇ, Sorgüven E, Özilgen M, İnal HS. Lifespan entropy generated by the masseter muscles during chewing: an indicator of the life expectancy? International Journal of Exergy, 18:46-66(2015).
Değerli B, Küçük K, Sorgüven E, Özilgen M. Thermodynamic analysis of serogroup C antigen production by Neisseria Meningitidis. International Journal of Exergy, 16:1- 21(2015).
Öztürk B, Argin S, Özilgen M, McClements DJ. Formation and stabilization of
nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja
saponin and lecithin. Journal of Food Engineering 142:57-63 (2014).
Sorgüven E, Özilgen M. Thermodynamic efficiency of synthesis, storage and breakdown of the high-energy metabolites by photosynthetic microalgae. Energy 58: 679-687 (2013).
Genc S, Sorguven E, Özilgen M, Aksan Kurnaz I. Unsteady exergy destruction of the neuron under dynamic stress conditions. Energy 59: 422-431(2013).
Özilgen S, Bucak, Özilgen M. Improvement of the safety of the red pepper spice with FMEA and post processing EWMA quality control charts. Journal of Food Science and Technology 50: 466-476 (2013).
Genc S, Sorguven E, Aksan Kurnaz I, Özilgen M. Exergetic efficiency of ATP
Production in Neuronal Glucose Metabolism. International Journal of Exergy 13:60- 84(2013).
Sorgüven E, Özilgen M. Energy utilization, carbon dioxide emission, and exergy loss in flavored yogurt production process. Energy 40:214-225 (2012)
Genc S, Aksan Kurnaz I, Özilgen M. Astrocyte-neuron lactate shuttle may boost ATP supply to the neurons under hypoxic conditions- an in silico study. BMC Systems Biology 5:162 (2011), doi:10.1186/1752-0509- 5-162 (13 pages)
Özilgen M, Sorgüven E. Energy and exergy utilization and carbon dioxide emission in vegetable oil production. Energy 36:5954-5967 (2011)
Karakaya A, Özilgen M. Energy utilization and carbon dioxide emission in the fresh, paste, whole-peeled, diced, and juiced tomato production processes. Energy, 36:5101-5110 (2011)
Sorguven E, Özilgen M. Thermodynamic assessment of algal biodiesel utilization. Renewable Energy 35:1956-1966 (2010)
Özilgen M, Ozdemir M. A review on grain and nut deterioration and design of the dryers for safe storage with special reference to Turkish hazelnuts. CRC Critical Reviews in Food Science and Nutrition, 41:95-132 (2001)
Chen XD, Pirini W, Özilgen M. The reaction engineering approach to modelling drying of thin layer of pulped Kiwifruit flesh under conditions of small Biot numbers. Chemical Engineering and Processing 40:311-320 (2001)
Özilgen M. Construction of the quality control charts with sub-optimal size samples. Food Control 9:57-60 (1998)
Kücük R, Özilgen M. Predicting drying behavior of spaghetti in a continuous industrial dryer with the models determined in a lab scale batch system. Journal of Food Processing and Preservation 21:245-256(1997)
Ozdemir M, Özilgen M. Comparison of the quality of hazelnuts unshelled with different sizing and cracking systems. Journal of Agricultural Engineering Research 67:219-227 (1997)
Emir F, Emir H, Sumnu G, Özilgen M. Quality control charts for storage of raisins and dried figs. Zeitschrift für Lebensmittel -Untersuchung und-Forschung 204:56-59(1997)
Kerr WL, Kauten RJ, Özilgen M, McCarthy MJ, Reid DS. NMR imaging, calorimetric and mathematical modeling studies of food freezing. Journal of Food Process Engineering 19:363-384 (1996)
Üretir G, Özilgen M, Katnas S. Effects of velocity and temperature of air on the drying rate constants of apple cubes Journal of Food Engineering 30:339-350 (1996)
Alpas H, Özilgen M, Bozoglu TF, Katnas S. Survival and weight loss of bakers yeast during drying. Enzyme and Microbial Technology 19:348-351 (1996)
Dik T, Katnas S, Özilgen M. Effects of bentonite combinations and gelatin on the
rheological behavior of bentonite-apple juice dispersions. Lebensmittel – Wissenschaft und Technologie 29:673-676 (1996)
Özilgen S, Özilgen M. Kinetic compensation relations: Tools for design in desperation Journal of Food Engineering 29:387-397 (1996)
Ögel BZ, Özilgen M. Regulation and Kinetic Modeling of Galactose Oxidase Secretion. Enzyme and Microbial Technology 17:870-876 (1995)
Özilgen M, Güvenç G, Makaraci M, Tümer I. Color change and weight loss of apple slices during drying. European Food Research and Technology 201:40-45 (1995)
Kahraman-Dogan H, Bayindirli L, Özilgen M. Quality control charts for storage of eggs. Journal of Food Quality 17:495 – 501(1994)
Sumnu G, Bayindirli L, Özilgen M. Quality control charts for storage of apples. Lebensmittel – Wissenschaft und Technologie 27:496 – 499 (1994)
Sumnu G. Bayindirli L, Özilgen M. Quality control charts for storage of apricots.
Zeitschrift für Lebensmittel -Untersuchung und-Forschung 199, 201 – 205 (1994)
Özilgen S, Özilgen M, Reid DS. Kinetic compensation during homogeneous and
heterogeneous nucleation of ice in aqueous system. Lebensmittel – Wissenschaft und Technologie 27:319 -323 (1994)
Alti M, Özilgen M. Statistical process analysis in broiler feed formulation. Journal of the Science of the Food and Agriculture 66:13 – 20 (1994)
Özilgen M, Heil JR. Mathematical modeling of transient heat and water transport in a baking biscuit. Journal of Food Processing and Preservation 18:133 – 148 (1994)
Dik T, Özilgen M. Rheological behavior of bentonite – apple juice dispersions. Lebensmittel – Wissenschaft und Technologie 27:55 – 58 (1994)
Pekyardimci S, Özilgen M. Solubilization and rheological behavior of raisins. Process Biochemistry 29:465 – 473 (1994)
Özilgen M, Kauten RJ. NMR analysis and modeling of shrinkage and whey expulsion in rennet curd Process Biochemistry 29:373 – 379 (1994)
Bayindirli L, Özilgen M, Ungan S. Mathematical analysis of freeze concentration of apple juice. Journal of Food Engineering 19:95 – 107 (1993)
Özilgen M. Enthalpy – entropy and frequency factor – activation energy compensation relations for diffusion in starch and potato tissue. Starch 45:48 – 51 (1993)
Ülgen N, Özilgen M. Determination of optimum pH and temperature for pasteurization of citrus juices with response surface methodology. Zeitschrift für Lebensmittel – Untersuchung und-Forschung 196:45 – 48 (1993)
Tokatli K, Özilgen M. Temperature effects on permeation of modified atmosphere gas mixtures through a low density polyethylene package film. Polymer International 30:109 – 113 (1993)
Durukan A, Özilgen S, Özilgen M. Analysis of a baking process with application of means and range charts to samples coming from combined populations. Process Control and Quality 2:327 – 333 (1992)
Berkman-Dik T, Özilgen M, Bozoglu TF. Salt, EDTA and pH effects on rheological behavior of mold suspensions. Enzyme and Microbial Technology 14:944 – 948 (1992)
Heil J, McCarthy MJ, Özilgen M. Parameters for predicting canning quality of dry kidney beans. Journal of the Science of the Food and Agriculture 60:519 – 523 (1992)
Heil JH, McCarthy MJ, Özilgen M. Magnetic resonance imaging and modeling of water up-take into dry beans. Lebensmittel – Wissenschaft und Technologie 25:280 -285 (1992)
Aktas SN, Özilgen M. Injury of E. coli and degradation of riboflavin during pasteurization with microwaves in a tubular flow reactor. Lebensmittel Wissenschaft und Technologie 25:422 – 425 (1992)
Yondem F, Özilgen M, Bozoglu TF. Kinetic aspects of leavening with mixed cultures of Lactobacillus plantarum and Saccharomyces cerevisiae. Lebensmittel Wissenschaft und Technologie 25:162 – 167 (1992)
Arikan Ö, Özilgen M. Settling Kinetics of the Champagne yeast. Enzyme and Microbial Technology 14:762 – 766 (1992)
Kosebalaban F, Özilgen M. Kinetic aspects of wine spoilage by acetic acid bacteria. Journal of Chemical Technology and Biotechnology 55:59 – 63 (1992)
Özilgen M, Bayindirli L. Enthalpy – entropy and frequency factor – activation energy compensation relations for the viscosity of fruit juices. Journal of Food Engineering 17:143 – 151 (1992)
Özilgen S, Özilgen M. Enthalpy – entropy and frequency factor – activation energy compensation relations for death of Escherichia coli with microwaves in a tubular flow reactor. Acta Alimentaria 21:195 – 203 (1992)
Özen S, Özilgen M. Effects of substrate concentration on growth and lactic acid
production kinetics by mixed cultures of Lactobacillus bulgaricus and Streptococcus
thermophilus. Journal of Chemical Technology and Biotechnology 54:57 – 61 (1992)
Akdogan H, Özilgen M. Kinetics of microbial growth, gas production and dough volume increase during leavening. Enzyme and Microbial Technology 14:141 – 143 (1992)
Turhan M, Özilgen M. Effect of the oven temperature variations on the drying behavior of thin biscuits. Acta Alimentaria 20:197 – 203 (1991)
McCarthy MJ, Perez E, Özilgen M. Model for transient moisture profiles of a drying apple slab using the data obtained with magnetic resonance imaging. Biotechnology Progress 7:540 – 543 (1991)
Ülgen N, Özilgen M. Kinetic compensation relations for ascorbic acid degradation and pectinesterase inactivation during orange juice pasteurizations. Journal of the Science of Food and Agriculture 57:93 – 100 (1991)
Tükenmez I, Özilgen M, Biçer A. Kinetic aspects of the fermentation of cotton fibers at different pH in a fermenter inoculated with rumen microorganisms. Enzyme and Microbial Technology 13:925 – 929 (1991)
Özilgen M. Durukan A, Ülgen N. Enthalpy – entropy and frequency factor- activation energy compensation relations for microbial death in fruit juices. Lebensmittel – Wiessenschaft und Technologie 24:378 – 381 (1991)
Tokatli K, Özilgen M. Kinetic model of microbial exotoxin production. Lebensmittel Wissenschaft und Technologie 24:274 – 277 (1991)
Ilter M, Özilgen M, Orbey N. Modeling permeation of modified atmosphere gas mixtures through a low density polyethylene package film. Polymer International 25:211 – 217 (1991)
Korman N, Orbey N, Özilgen M. A simple procedure for assessing the protective effect of the transparent polymer films used for packaging the foods. Polymer International 25:163 – 166 (1991)
Sarikaya A, Özilgen M. Kinetics of peroxidase inactivation during thermal processing of whole potatoes. Lebensmittel Wissenschaft und Technologie 24:159 -163 (1991)
Bayindirli A, Özilgen M, Ungan S. Kinetic analysis of Aspergillus oryzae cultivations on starch. Biocatalysis 5: 71 – 78 (1991)
Özilgen S, Özilgen M. A model for pasteurization with microwaves in a tubular flow reactor. Enzyme and Microbial Technology 13:419 – 423 (1991)
Özilgen M, Çelik M, Bozoglu TF. Kinetics of spontaneous wine production. Enzyme and Microbial Technology 13:252 – 256 (1991)
Tütüncü MA, Özilgen M, Ungan S. Weight loss behavior of refrigerated and frozen beef and ground beef. Canadian Institute of Food Science and Technology Journal 23:76 – 78 (1990)
Özilgen S, Özilgen M. Kinetic model of lipid oxidation in foods. Journal of Food Science 55:498 – 502 (1990)
Berkman T, Bozoglu TF, Özilgen M. Mixed culture growth kinetics of Streptococcus thermophilus and Lactobacillus bulgaricus. Enzyme and Microbial Technology 12: 138 – 140 (1990)
Uysal BZ, Özilgen M. Axial dispersion of liquid in mobile-bed contacting. Chemical Engineering Communications 81:157 – 166 (1989)
Bayindirli L, Özilgen M, Ungan S. Modeling of apple juice filtrations. Journal of Food Science 54: 1003 -1006 (1989)
Kiremitçi M, Özilgen M, Piskin E. Attachment and growth kinetics of anchorage-
dependent BHK cells on microcarriers. Enzyme and Microbial Technology 11:830 – 836 (1989)
Yondem F, Özilgen M, Bozoglu TF. Growth kinetics of Streptococcus thermophilus at sub-bacteriostatic penicillin G concentrations. Journal of Dairy Science 72: 2444 – 2451 (1989)
Alaeddinoglu G, Güven A, Özilgen M. Activity loss kinetics of freeze dried lactic acid starter cultures. Enzyme and Microbial Technology 11:765-769 (1989)
Bayindirli A, Yildiz F, Özilgen M. Modeling of sequential batch ultrafiltration of red beet extract. Journal of Food Science 53:1418 – 1422 (1988)
Özilgen M. Kinetics of multiproduct acidogenic and solventogenic batch fermentations. Applied Microbiology and Biotechnology 29:536-543 (1988)
Tamer, IM, Özilgen M, Ungan S. Kinetics of riboflavin production by brewers yeast. Enzyme and Microbial Technology 10:754-756 (1988)
Özadali F, Özilgen M. Microbial growth kinetics of fed-batch fermentations. Applied Microbiology and Biotechnology 29:203-207 (1988)
Özilgen M, Ollis DF, Ogrydziak D. Kinetics of batch fermentations with Kluyveromyces fragilis. Enzyme and Microbial Technology 10:165 -172 (1988)
Özilgen M. Kinetics of amino acid production by over-producer mutant microorganisms. Enzyme and Microbial Technology 10:110 -114 (1988)
Yener E, Ungan S, Özilgen M. Drying behavior of honey – starch mixtures. J. Food Sci. 52:1054 – 1058 (1987)
Bozoglu TF, Özilgen M, Bakir U. Survival kinetics of lactic acid starter cultures during and after freeze drying. Enzyme and Microbial Technology, 9:531-537 (1987)
Prof Dr F. Yeşim EKİCİ
Özlem Güçlü Üstündag, Sevcan Ersan, Ezgi Özcan, Gizem Özan, Neslihan Kayra, F. Yesim Ekinci. Black tea processing waste as a source of antioxidant and antimicrobial phenolic compounds. European Food Research and Technology, Volume: 242 Issue: 9 Pages: 1523-1532 Published: SEP 2016.
F.Y. Ekinci, G.M. Baser, E. Özcan, Ö. Güçlü-Üstündağ, M. Korachi, A. Sofu, J.B. Blumberg, C-Y O Chen. Characterization of Chemical, Biological and Antiproliferative Properties of Fermented Black Carrot Juice, Shalgam. European Food Research and Technology, Volume: 242 Issue: 8 Pages: 1355-1368 Published: AUG 2016.
Sofu and F.Y. Ekinci. 2016. Bacterial diversity dynamics of traditional Turkish ezine cheese as evaluated by PCR-DGGE and SSCP analysis. International Journal of Dairy Technology Volume: 69 Issue: 4 Pages: 592-600 Published: NOV 2016.
Aydın, F.Y. Ekinci, M. Korachi. Expression profiles of TGF-β and TLR pathways in Porphyromonas gingivalis and Prevotella intermedia challenged osteoblasts. Jundishapur J Microbiol. 2015 April; 8(4): e17920.
Korachi , F. Ozen , N. Aslan , L. Vannini , M. E. Guerzoni , D. Gottardi , F.Y. Ekinci. Biochemical changes to milk following treatment by a novel, cold atmospheric plasma system. International Dairy Journal, 10.1016/j.idairyj.2014.10.006.
Ozen, F.Y. Ekinci, M. Korachi. 2014. The inhibition of Helicobacter pylori infected cells by Origanum minutiflorum. Industrial Crops and Products. 58: 329–334.
Perendeci, F. Y. Ekinci and J. J. Godon. 2013. Monitoring the performance and microbial diversity dynamics of a full scale anaerobic wastewater treatment plant treating sugar factory wastewater, Environmental Science: Processes & Impacts, DOI: 10.1039/c2em30597f.
Solmaz, G. Ozen, F. Ekinci, F.Y., Bird, P.S., and Korachi, M. 2013. Inhibitory and Disruptive Effects of Shiitake Mushroom (Lentinula edodes) Essential Oil Extract on Oral Biofilms. Jundishapur Journal of Microbiology, 6(9):e9058, DOI:10.5812/jjm.9058.
Gurol, F.Y.Ekinci, N. Aslan, M. Korachi. 2012. Low Temperature Plasma for Decontamination of E. coli in milk. International Journal of Food Microbiology. doi: 10.1016/j.ijfoodmicro.2012.02.016.
Kök Taş, Y. Ekinci, Z. B. Guzel-Seydim, 2012. Identification of microbial flora in kefir grains sourced from three regional universities in Turkey, International Journal of Dairy Technology, Volume 64, doi: 10.1111/j.1471-0307.2011.00733.x.
Y. Ekinci, A. Sofu, H. Sağlam, O. Çakır, M. S. Arıkan, I. Goren, M. Isler, A. K. Adiloglu. Comparative Analysis of Helicobacter pylori in Natural and Drinking Waters of Isparta and Its Surroundings with Gastric Mucosa of H. pylori Infected Patients. Nobel Medicus, 2011; 7(2).
Ekinci, F. Y. ve M. Gurel, “Effect of Using Propionic Acid Bacteria as Adjunct Culture in Yogurt Production”, Journal of Dairy Science, 91, 892-899, doi:10.3168/jds.2007-0244, (2008).
Ekinci, F. Y., O. D. Okur, B. Ertekin ve Z. Guzel-Seydim,.” Effects of probiotic bacteria and oils on fatty acid profiles of cultured cream”, European Journal of Lipid Science and Technology, DOI 10.1002/ejlt.200700038, (2008).
Sofu, A. ve F. Y. Ekinci,. “Estimation of Storage Time of Yogurt by Using Artificial Neural Network Modelling”, Journal of Dairy Science, 90, 3118–3125, (2007).
Ekinci, F. Y. ve S. F. Barefoot, “Fed-batch enhancenment of jenseniin G, a bacteriocin produced by Propionibacterium jensenii (thoenii) P126”. Food Microbiology, Volume 23, Issue 4, 325-330, (2006).
Baker, S. H., F. Y. Ekinci, R. G. Quattlebaum ve S. F. Barefoot, “Sensitization of gram-negative and gram-positive bacteria to jenseniin G by sublethal injury”. Journal of Food Protection Vol 67 No. 5, 1009-1013, (2004).
Lam, B. J., A. Bakshi, F. Y. Ekinci, J. Webb, B. R. Graveley ve K. J. Hertel, “Enhancer Dependent 5′ Splice Site Control of Fruitless Pre-mRNA Splicing”, Journal of Biological Chemistry, Vol. 278, No. 25, 22740–22747, (2003).
Ekinci, F. Y. ve S. F. Barefoot, “pH effects on production of jenseniin G, a Propionibacterium bacteriocin”, Lett. Appl. Microbiol. 29:176-180, (1999).
Yrd Doç Dr Özlem GÜÇLÜ ÜSTÜNDAĞ
Erşan Sevcan, Güçlü Üstündağ Özlem, Carle Reinhold, Schweiggert Ralf M (2017). Determination of pistachio (Pistacia vera L.) hull (exo- and mesocarp) phenolics by HPLC-DAD-ESI/MSn and UHPLC-DAD-ELSD after ultrasound-assisted extraction. Journal of Food Composition and Analysis, 62, 103-114, Doi: https://doi.org/10.1016/j.jfca.2017.04.013.
Erşan Sevcan, Güçlü Üstündağ Özlem, Carle Reinhold, Schweiggert Ralf M (2016). Identification of phenolic compounds in red and green pistachio (pistacia vera l.) hulls (exo- and mesocarp) by HPLC-DAD-ESI-(HR)-MSn. Journal of Agricultural and Food Chemistry, 64(26), 5334-5344, Doi: 10.1021/acs.jafc.6b01745
Seçmeler Özge, Güçlü Üstündağ Özlem (2017). Behavior of lipophilic bioactives during olive oil processing. European Journal of Lipid Science and Technology, Doi: 10.1002/ejlt.201600404
Seçmeler Özge, Güçlü Üstündağ Özlem (2016). A rapid in house validated GC FID method for simultaneous determination of lipophilic bioactives in olive oil: squalene, tocopherol and sitosterol. European Journal of Lipid Science and Technology, Doi: 10.1002/ejlt.201500420
Güçlü Üstündağ Özlem, Erşan Sevcan, Özcan Ezgi, Özan Gizem, Kayra Neslihan, Ekinci Yeşim (2016). Black tea processing waste as a source of antioxidant and antimicrobial phenolic compounds. European Food Research and Technology, 242(9), 1523–1532. https://doi.org/10.1007/s00217-016-2653-9
Ekinci F Yesim, Baser Gamze M, Özcan Ezgi, Güçlü Üstündağ Özlem, Korachi May, Sofu Aytul, Blumberg Jeffrey B, Chen C Y Oliver (2016). Characterization of chemical biological and antiproliferative properties of fermented black carrot juice shalgam. European Food Research and Technology, Doi: 10.1007/s00217-016-2639-7
Güçlü Üstündağ Özlem, Mazza G (2009). Effects of pressurized low polarity water extraction parameters on antioxidant properties and composition of cow cockle seed extracts. Plant Foods for Human Nutrition 64, 32.
Güçlü Üstündağ Özlem, Mazza G (2008). Extraction of saponins and cyclopeptides from cow cockle seed with pressurized low polarity water. LWT – Food Science and Technology 41, 1600.
Güçlü Üstündağ Özlem, Temelli Feral (2007). Column fractionation of canola oil deodorizer distillate using supercritical carbon dioxide. Journal of the American Oil Chemists Society 84, 953
Güçlü Üstündağ Özlem, Mazza G, Balsevıch J (2007). Pressurized low polarity water extraction of saponins from cow cockle seed. Journal of Food Engineering 80, 619.
Güçlü Üstündağ Özlem, Temelli Feral (2005). Solubility behavior of ternary systems of lipids cosolvents and supercritical carbon dioxide and processing aspects. Journal of Supercritical Fluids 36, 1
Güçlü Üstündağ Özlem, Mazza G (2007). Saponins Properties applications and processing. Critical Reviews in Food Science and Nutrition 47, 231.
Güçlü Üstündağ Özlem, Temelli Feral (2006). Solubility behavior of ternary systems of lipids in supercritical carbon dioxide. Journal of Supercritical Fluids 38, 275.
Güçlü Üstündağ Özlem, Temelli Feral (2004). Correlating the solubility behavior of minor lipid components in supercritical carbon dioxide. Journal of Supercritical Fluids(31), 235.
Güçlü Üstündağ Özlem, Temelli Feral (2000). Correlating the solubility behavior of fatty acids mono di and triglycerides and fatty acid esters in supercritical carbon dioxide. Industrial & Engineering Chemistry Research(39), 4756.
Yrd Doç Dr Sanem ARGIN
B. Ozturk, S. Argin, M. Ozilgen, D.J. McClements. 2015. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic. Food Chemistry 188: 256–263.
B. Ozturk, S. Argin, M. Ozilgen, D.J. McClements. 2015. Nanoemulsion delivery systems for oilsoluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility. Food Chemistry 187:499–506
B. Ozturk, S. Argin, M. Ozilgen, D.J. McClements. 2014. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin. Journal of Food Engineering 142: 57-63.
S. Argin, P. Kofinas, Y.M. Lo. 2014. The cell release kinetics and the swelling behavior of the physically crosslinked xanthan-chitosan hydrogels in simulated gastrointestinal conditions. Food Hydrocolloids 40: 138-144.
Y.M. Lo, R.C. Ziegler, S. Argin-Soysal, C.H. Hsu, N.J. Wagner. 2009. Effects of intermolecular interactions and molecular orientation on the flux behavior of xanthan gum solutions during ultrafiltration. Journal of Food Process Engineering 32: 623-644.
S. Argin-Soysal, P. Kofinas, Y.M. Lo. 2009. Effect of complexation conditions on xanthanchitosan polyelectrolyte complex gels. Food Hydrocolloids 23: 202-209.
Y.M. Lo, D. Cao, S. Argin-Soysal, J. Wang, T.S. Hahm. 2005. Recovery of protein from poultry processing wastewater using membrane ultrafiltration. Bioresource Technology 96: 687-698.
C.H. Hsu, Y.F. Chu, S. Argin-Soysal, T.S. Hahm, Y.M. Lo. 2004. Effects of surface characteristics and xanthan polymers on the immobilization of Xanthomonas campestris to fibrous matrices. Journal of Food Science 69: E441-E448.
Y.M. Lo, K.L. Robbins, S. Argin-Soysal, L.N. Sadar. 2003. Viscoelastic effects on the diffusion properties of curdlan gels. Journal of Food Science 68: 2057-2063.
Yrd Doç Dr Derya KAHVECİ KARINCAOĞLU
Kahveci, Derya; Wei, Wei; Xu, Xuebing. 2015. Enzymatic processing of omega 3 long chain polyunsaturated fatty acid oils. Current Nutrition & Food Science, 11(3), 167-176.
Krogager, Toke P; Vendel Nielsen, Lone; Kahveci, Derya; Dyrlund, Thomas F.; Scavenius, Carsten; Sanggaard, Kristian W.; Enghild, Jan J. 2015. Hepatocytes respond differently to major dietary trans fatty acid isomers, elaidic acid and trans-vaccenic acid. Proteome Science, 13:31, DOI 10.1186/s12953-015-0084-3.
Kahveci, Derya; Xu, Xuebing. 2012. Bioimprinted immobilization of Candida antarctica lipase A for concentration of omega 3 polyunsaturated fatty acids. Journal of the American Oil Chemists Society, 89, 1839-1845.
Song, Jie; Kahveci, Derya; Chen, Menglin; Guo, Zheng; Xie, Erqing; Xu, Xuebing; Besenbacher, Flemming; Dong, Mingdong. 2012. Enhanced catalytic activity of lipase encapsulated in PCL nanofibers. Langmuir, 28(14), 6157-6162.
Kahveci, Derya; Xu, Xuebing. 2011. Enhancement of activity and selectivity of Candida rugosa lipase and Candida antarctica lipase A by bioimprinting and/or immobilization for application in the selective ethanolysis of fish oil. Biotechnology Letters, 33(10), 2065-2071.
Kahveci, Derya; Xu, Xuebing. 2011. Repeated hydrolysis process is effective for enrichment of omega 3 PUFA in salmon oil by Candida rugosa Food Chemistry, 129(4), 1552-1558.
Kahveci, Derya; Xu, Xuebing. 2010. Modeling and optimization of lipase-catalyzed hydrolysis of salmon oil for facile and efficient concentration of omega 3 PUFA. Global Journal of Biochemistry, 2 (2), 124-133.
Kahveci, Derya; Falkeborg, Mia; Gregersen, Sandra; Xu, Xuebing. 2010. Upgrading of farmed salmon oil through lipase-catalyzed hydrolysis. The Open Biotechnology Journal, 4, 47-55.
Kahveci, Derya; Guo, Zheng; Özçelik, Beraat; Xu, Xuebing. 2010. Optimisation of enzymatic synthesis of diacylglycerols in binary medium systems containing ionic liquids. Food Chemistry, 119, 880-885.
Kahveci, Derya; Can, Aslı; Özçelik, Beraat. 2009. Production of lipase-catalyzed structured lipid from olive oil with omega-3 polyunsaturated fatty acids. Food Science and Biotechnology, 18 (1), 79-83.
Kahveci, Derya; Guo, Zheng; Özçelik, Beraat; Xu, Xuebing. 2009. Lipase-catalyzed glycerolysis in ionic liquids directed towards diglyceride synthesis. Process Biochemistry, 44, 1358-1365.
Guo, Zheng; Kahveci, Derya; Özçelik, Beraat; Xu, Xuebing. 2009. Improving enzymatic production of diglycerides by engineering binary ionic liquid medium system. New Biotechnology, 26 (1/2), 37-43.
Kahveci, Derya; Özçelik, Beraat. 2008. Attitudes of Turkish consumers towards genetically modified foods. International Journal of Natural and Engineering Sciences, 2 (2), 53-57.