GIDA MÜHENSİLİĞİ BÖLÜMÜ YAYIN LİSTESİ

2012 - 2011 - 2010 - 2009 - 2008 - 2007 - 2006

2012 YILI YAYINLARI

• Yıldız G, Bilgicli N (2012) Effects of Whole Buckwheat Flour on Physical, Chemical and Sensory Properties of Flat Bread, Lavaş. Czech Journal of Food Sciences, 30(6):534-540.

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• Tamer CE, ÖU Çopur, B Incedayı, H Vural (2012) Evaluation of Some Quality Parameters of Minimaly Processed Celery by Quantitative Analysis. Journal of Food Processing and Preservation. doi:10.1111/j.1745-4549.2012.00687.x

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• Tamer CE (2012) Quality evaluation of canned cauliflower pickles prepared with different ingredients. African Journal of Agricultural Research. Vol. 7(10), 1550-1555.

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• Tamer CE, Incedayı B, Yıldız B, Çopur ÖU (2012) The use of vacuum impregnation for debittering green olives. Food Bioprocess Technol. DOI: 10.1007/s11947-012-0971-x, in press.

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• Suna S, Tamer CE, Çopur ÖU, Turan ME (2013) Determination of antioxidant activity, total phenolics and mineral contents of some functional vegetable juice, JFAE, Vol 11 (2) (in press).

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• Gürbüz O, Rouseff R, Rouseff J, Talcott ST (2012) Changes in Muscadine Wine Sulphur Volatiles Produced with Pectinase Pre-treatment and Traditional Methods. JAFC (in press).

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• Goncagül G, Şahan Y, Gürbüz O, Kara A (2012) Effect of polyethylene glycol coating on Salmonella Enteritidis in artificially contaminated eggs. CyTA - Journal of Food 1-7.

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• Ozcan T and Kurdal E (2012) The effects of using a starter culture, lipase and protease enzymes on ripening of Mihalic cheese, International Journal of Dairy Technology, Vol. 65 (4): 585-593.

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• Eren-Vapur U and Ozcan T (2012) Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without
• the addition of starter culture, Mljekarstvo (Dairy), Vol. 62 (4):241-250, (2012).

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• Incedayı B, Suna S (2012) Effects of modified atmosphere packaging on quality of minimally processed cauliflower. Acta Alimentaria, An International Journal of Food Science. Vol. 41 (4), pp. 401–413.

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• Kilci A, Gocmen D (2012) Dietary Fiber and Beta-glucan Contents of Oat Tarhana: A Turkish Fermented Cereal Food. Journal of Agricultural Science, 4(11): 72-77.

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• Yılmaz-Ersan L and Turan MA (2012) Major and minor element concentrations in fermented shalgam beverage, International Journal of Food Properties, 15 (4), 903-911.

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• Kumral A, Korukluoglu M, Romero C, De Castro A, Ruiz-Barba JL, Brenes M (2013) Phenolic inhibitors involved in the natural fermentation of Gemlik cultivar black olives. European Food Research and Technology. DOI 10.1007/s00217-012-1859-8, 236: 101-107.

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• Sahan Y, Dundar AN, Aydın E, Kilci A, Dulger D, Kaplan FB, Gocmen D, Celik G (2013) Characteristics of Cookies Supplemented with Oleaster (Elaeagnus angustifolia L.) Flour. I Physicochemical, Sensorial and Textural Properties. Journal of Agricultural Science; 5(2), (In press)

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2011 YILI YAYINLARI

• Lagouri V, Güldaş M, Gürbüz O (2011) In-vitro antioxidant/free radical scavenging and antibacterial properties of endemic oregano and thyme extracts from Greece. Food Science and Biotechnology. 20:6 (1487-1493), DOI: 10.1007/s10068-011-0206-3.

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• Gürbüz O (2011) Determination of trans-1,3 pentadiene in Foods due to the presence of Sorbic Acid Using SPME-GC-MS. Instrumentation Science & Technology, 39:1–15.

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• Ozcan G, Barringer S (2011) Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness Level and in Different Cultivars J Food Sci 76: 324–333.

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• Ozgur M, Akpınar-Bayizit A, Ozcan T and Yılmaz-Ersan L (2011) Effect of Dehydration on Several Physico-Chemical Properties and the Antioxidant Activity of Leeks (Allium porrum L.), Not Bot Hort Agrobot Cluj Vol. 39 (1): 144-151.

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• Ozgur M, Ozcan T, Akpınar-Bayizit A and Yılmaz-Ersan L (2011) Functional compounds and antioxidant properties of dried green and red peppers ,African Journal of Agricultural Research, Vol. 6 (25): 5638-5644.

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• Ozcan T, Akpinar-Bayizit A, Sahin OI, Yilmaz-Ersan L (2011) The Formation of Polycyclic Hydrocarbons During Smoking Process of Cheese. Mljekarstvo (Dairy) Vol. 61 (3), 193-198.

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• Ozcan T, Horne D, Lucey JA (2011) Effect of Increasing the Colloidal Calcium Phosphate of Milk on The Texture and Microstructure of Yogurt. J Dairy Sci Vol. 94 (11): 5278-5288.

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• Degirmencioglu N, Gurbuz O, Degirmencioglu A, Sahan Y, Ozbey H (2011) Effect of MAP and Vacuum Sealing on Sensory Qualities of Dry- Salted Olive. Food Sci Biotechnol 20.

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• Sahan Y (2011) Effect of Prunus laurocerasus L. (Cherry Laurel) Leaf Extracts on Growth of Bread Spoilage Fungi. Bulg J Agric Sci 17: 83-92.

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• Cansev A, Sahan Y, Celik G, Taskesen S, Ozbey H (2011) Chemical Properties and Antioxidant Capacity of Elaeagnus angustifolia L. Fruits. Asian J Chem 23: 2661-2665.

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• Aydin E, Gocmen D (2011) Cooking Quality and Sensorial Properties of Noodle Supplemented with Oat Flour. Food Sci Biotechnol 20: 507-511.

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• Degirmencioglu N, Gocmen D, Inkaya AN, Aydin E, Guldas M, Gonenc S (2011) Influence of Modified Atmosphere Packaging and Potassium Sorbate on Microbiological Characteristics of Sliced Bread. J Food Sci Tech 48:236-241.

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• Ozcan G, Barringer S (2011) Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness Level and in Different Cultivars J Food Sci 76: 324–333.

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• Tamer CE (2011) A Research on Raspberry and Blackberry Marmalades Produced from Different Cultivars. J Food Process Pres doi:10.1111/j.1745-4549.2011.00573.x

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• Yilmaz-Ersan L, Akpinar-Bayizit A, Ozcan T, Sahin OI, Aydinol P (2011) Assesment of Some Microbiological and Chemical Properties of Pismaniye Sweet. Afr J Microbiol Res 5: 1119-1122.

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• Özcan T, Kurtuldu O (2011) “Sütün Raf Ömrünün Uzatılmasında Alternatif Yöntemler”, U. Ü. Ziraat Fakültesi Dergisi 25 (1), 119-129.

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• Yıldız G, Uylaşer V (2011) Doğal Bir Antimikrobiyel: Oleuropein. U Ü Ziraat Fakültesi Dergisi 25(1): 131-142.

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2010 YILI YAYINLARI

• Ozcan T (2010) Determination of Minerals in Kefir by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). Asian J Chem Vol. 22 (8): 6589–6594.

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• Ozcan T (2010) Determination of Minerals in Kefir by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). Asian J Chem Vol. 22 (8): 6589–6594.

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• Ozcan T, Yilmaz-Ersan L, Akpinar-Bayizit A, Sahin OI, Aydinol P (2010) Viability of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum BB-12 in Rice Pudding. Mljekarstvo (Dairy), Vol. 60 (2): 135–144.

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• Gurbuz O, Gocmen D, Ozmen N, Dagdelen F (2010) Effects of Yeast, Fermentation Time, and Preservation Methods on Tarhana. Prep Biochem Biotech 40: 263–275.

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• Korukluoglu M, Sahan Y, Yigit A, Ozer E T, Gucer S (2010) Antibacterial Activity and Chemical Constitutions of Olea Europaea L. Leaf Extracts. J Food Process Pres 34(3): 383-396.

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• Kumral A, Yavuz M, Korukluoglu M, Erturk U (2010) Antifungal Activity of Chestnut Shell Extracts. Acta Hortic 866: 459-465.

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• Akpinar-Bayizit A, Ozcan T, Yilmaz-Ersan L (2009) Milk-Based Traditional Turkish Desserts. Mljekarstvo (Dairy) (SCI-Exp) 59: 349-355.

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• Akpinar-Bayizit A, Yilmaz-Ersan L, Ozcan T (2010) Determination of Organic Acid Composition of Boza as Affected by Raw Material and Fermentation Process. Int J Food Prop (SCI-Exp) 13: 648-646.

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• Akpinar-Bayizit A (2010) The Mineral Content of Pomegranate Juice. Asian J Chem (SCI-Exp) 22: 6542-6546.

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• Akpinar-Bayizit A, Ozcan T, Yilmaz-Ersan L, Gurbuz O (2010) Impact of Processing Methods on Nutritive Value and Fatty Acid Profile of Hen Eggs. Pakistan Vet J 30: 219-222.

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• Akpinar-Bayizit A, Ozcan T, Sahin OI, Yilmaz-Ersan L (2010) The Utilisation of Microbial Poly-Hydroxy Alkanoates (PHA) in Food Industry. Research J Biotechnol (SCI-Exp), 5: 76-79.

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• Akpinar-Bayizit A, Turan MA, Yilmaz-Ersan L, Taban N (2010) ICP-OES Determination of Major and Minor Elements in Vinegar. Not Bot Horti Agrobo (SCI-Exp) 38: 64-68.

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• Guldas M, Akpinar-Bayizit A, Ozcan T, Yilmaz-Ersan L (2010) Effects of Edible Film Coatings on Shelf-life of Mustafakemalpasa Sweet, a Cheese Based Dessert. J Food Sci Tech Mys (SCI-Exp) 47: 476-481.

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• Akpinar-Bayizit A, Ozcan T, Yilmaz-Ersan L (2010) A Turkish Cheese-Based Dessert. Bulg J Agric Sci 16: 493-499.

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• Tamer CE, Incedayi B, Parseker Yönel S, Yonak S, Copur OU (2010) Evaluation of Some Quality Criteria of Low Calorie Pumpkin Dessert. Not Bot Horti Agrobo Vol. 38 (1): 76-80.

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• Incedayi B, Tamer CE, Copur OU (2010) A Research on the Composition of Pomegranate Molasses. Journal of Agricultural Faculty of Uludag University, 2010, Vol. 24, No. 2, ISSN: 1301-3165, 37- 47. (CAB International).

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• Incedayi B, Tamer CE, Parseker Yönel S, Copur OU (2010) Antioxidant Capacity and Total Phenolics Changes of Minimally Processed Radish Stored in an Active Modified Atmosphere Under Refrigeration. Asian J Chem Vol. 22 (10). 8131-8142.

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• Gurbuz O, Gocmen D, Ozmen N, Dagdelen AF (2010) Effects of Yeast, Fermentation Time, and Preservation Methods on Tarhana. Prep Biochem Biotech 40: 263–275.

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• Gurbuz O, Gocmen D, Ozmen N, Dagdelen AF (2010) Effects of Yeast, Fermentation Time, and Preservation Methods on Tarhana. Prep Biochem Biotech 40: 263–275.

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• Jabalpurwala F, Gurbuz O, Rouseff R (2010) Analysis of Grapefruit Sulphur Volatiles Using SPME and Pulsed Flame Photometric Detection. Food Chem 120 : 296-303.

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• Turkben C, Uylaser V, Incedayi B (2010) Influence of Traditional Processing on Some Compounds of Rose Hip (Rosa canina L.) Fruits Collected From Habitat in Bursa, Turkey. Asian J Chem 22(3): 2309-2318.

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• Turkben C, Uylaser V, Incedayi B, Celikkol I (2010) Effects of Different Maturity Periods and Processes on Nutritional Components of Rose Hip (Rosa canina L.). J Food Agric Environ 8(1):26-30.

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• Sarİburun E, Sahin S, Demir C, Turkben C, Uylaser V (2010) Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars. J Food Sci 75(4): 328-335.

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• Turkben C, Sariburun E, Demir C, Uylaser V (2010) Effect of Freezing and Frozen Storage on Phenolic Compounds of Raspberry and Blackberry Cultivars. Food Anal Method 3(3): 144-153.

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• Çopur ÖU, İncedayı B (2010) Gıda Güvenliği ve Önemi. Helal Gıda. Yıl: 1, Sayı: 1, Kasım-Aralık 2010. 20-21.

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• Şahin OI, Aka A, Akpınar-Bayizit A, Baltaş-Minas E (2010) Sofralık Zeytin Üretim Sistemlerinde Gıda Güvenliği Sisteminin Uygulanması. U. Ü. Ziraat Fakültesi Dergisi 24: 11-24.

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• Yonak S, Çopur ÖU (2010) Fonksiyonel İçecek Pazarında Meyve-Sebze Sularının Yeri ve Sağlık Üzerine Etkileri. Gıda Mühendisliği Dergisi Sayı: 30, 101-107.

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• Yılmaz-Ersan L, Akpınar-Bayizit A, Özcan T (2010) Yöresel Bir Kebap: İskender Döner Kebap. Gıda Mühendisliği Dergisi 13: 108-110.

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• Yavuz M, Korukluoğlu M (2010) Listeria monocytogenes’in Gıdalardaki Önemi ve İnsan Sağlığı Üzerine Etkileri. U. Ü. Ziraat Fakültesi Dergisi 24(1):1-10.

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2009 YILI YAYINLARI

• Sahan Y, Basoglu F (2009) Heavy Metal Pollution in Olives Grown in Bursa, Turkey. Asian J Chem 21: 3023-3029.

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• Koksel H, Gocmen D, Ozturk S (2009) Traditional Turkish Cereal-Based Foods and Beverages. In: The ICC Book of Ethnic Cereal-Based Foods and Beverages Across the Continents (Eds. JRN Taylor, RL Cracknell). ICC Publ pp. 93-105.

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• Inkaya AN, Gocmen D, Ozturk S, Koksel H (2009) An Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-Fat Cookies. Food Sci Biotechnol 18: 1404-1410.

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• Gocmen D, Inkaya AN, Aydın E (2009). Flat Breads. Bulg J Agric Sci 15: 298-306.

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• Irkin R, Korukluoglu M (2009) Growth Inhibition of Pathogenic Bacteria and Some Yeasts by Selected Essential Oils and Survival of L. monocytogenes and C. albicans in Apple-Carrot Juice. Foodborne Pathogens and Disease 6(3): 387-394.

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• Irkin R, Korukluoglu M (2009) Effectiveness of Cymbopogon citratus L. Essential Oil To Inhibit The Growth of Some Filamentous Fungi and Yeasts. J Med Food 12(1): 193-197.

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• Irkin R, Korukluoglu M (2009) Control of Some Filamentous Fungi and Yeasts by Dehydrated Allium Extracts. J Verbrauch Lebensm 4(1): 3– 6.

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• Korukluoglu M, Gurbuz O, Sahan Y, Yigit A, Kacar O, Rouseff RL (2009) Chemical Characterization and Antifungal Activity of Origanum onites L. Essential Oils and Extracts. J Food Safety 29: 144–161.

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• Kumral A, Basoglu F, Sahin I (2009) Effect of the Use of Different Lactic Starters on the Microbiological and Physicochemical Characteristics of Naturally Black Table Olives of Gemlik Cultivar. J Food Process Pres 33: 651-664.

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• Tuna S, Akpinar-Bayizit A (2009) The Use of β-Glucosidase Enzyme in Black Table Olives Fermentation. Not Bot Horti Agrobo (SCI-Exp) 37: 182-189.

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• Akpinar-Bayizit A, Ozcan T, Yılmaz-Ersan L (2009) Membrane Processes in Production of Functional Whey Components. Mljekarstvo (Dairy) (SCI-Exp) 59): 282-288.

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• Tamer CE, Uylaser V, Incedayi B, Vural H, Copur OU (2009) Hedonic Price Model of Table Olive in Turkish Markets: A Case Study of Bursa Province. Not Bot Horti Agrobo 37 (1): 219-223.

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• Incedayi B, Tamer CE, Parseker Yönel S, Copur OU (2009) A Research on the Dessert Produced From Modified Atmosphere Packaged Pumpkins. J Food Agric Environ Vol.7 (2): 149-154.

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• Gurbuz O, Sahan Y, Kara A, Osman B (2009) In-vitro Characterization of Antimicrobial Effect of Polyvinylimidazole. Hacettepe J. Biol. & Chem. 37: 353-357.

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• Uylaser V, Incedayi B, Tamer CE, Yilmaz N, Copur OU (2009) Physical-Chemical Properties and Fatty Acid Composition of Gemlik Variety Olives. Asian J Chem 21(4): 2861-2868.

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• Koyuncu N, Uylaser V (2009) Benzoic and Sorbic Acid Levels in Some Dairy Products Consumed in Turkey. Asian J Chem 21(6): 4901-4908.

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• Koyuncu N, Uylaser V (2009) Determination of Benzoic and Sorbic Acid in Turkish Food Using High-Performance Liquid Chromatography. J Food Process Pres 33(3): 361-369.

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• Aka A, Şahin OI, Akpınar-Bayizit A (2009) Nanokompozit Filmlerin Gıda Sanayi Uygulamaları. Gıda Mühendisliği Dergisi, 13: 54-61.

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• İrkin R, Korukluoğlu M (2009) Gıda Kaynaklı Bir Patojen: Arcobacter. Gıda 34(5): 331-335.

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• Pekel M, Korukluoğlu M (2009) Sivas Yöresinde Üretilen Küp Peynirlerinin Mikrobiyolojik, Kimyasal Kalitesi ve Küf Florasının Belirlenmesi. Anadolu Tarım Bilimleri Dergisi 24(1): 1-7.

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• Aydınol P, Özcan T (2009) “Peynirlerde Kalsiyum Laktat (Ca-laktat) Kristalizasyonu”, U. Ü. Ziraat Fakültesi Dergisi, 23 (1): 81–91.

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• Özcan T (2009) “Süt Ürünlerinin Ambalajlanmasında Migrasyon Kaynakları”, Bursa’da Gıda ve Tarım, 2(12): 14-16.

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• Gurbuz O, Sahan Y, Kara A, Osman B (2009) In-Vitro Characterization of Antimicrobial Effect of Polyvinylimidazole. Hacettepe Journal of Biology and Chemistry 37: 353-357.

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• Yonak S, Çopur ÖU (2009) Güvenilir Gıda Sistemleri. Türk Tarım-Tarım ve Köyişleri Bakanlığı Dergisi. Mart-Nisan 2009. Sayı 186. 28-33.

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• Kazancı YT, Uylaşer V (2009) Farklı Asit ve Bitkisel Yağ Kullanılarak Hazırlanan Ajvarın (Patlıcan Salatası) Kalite Özellikleri. Gıda Mühendisliği Dergisi 12(28): 42-46.

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2008 YILI YAYINLARI

• Ozcan T, Lucey JA, Horne D (2008) Effect of Tetrasodium Pyrophosphate on the Physicochemical Properties of Yogurt Gels. J Dairy Sci Vol. 91 (12): 4492–4500.

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• Sahan Y, Basoglu F (2008) Trace Metals in Olive Oil. Proceedings of the Fifth International Symposium on Olive Growing. Acta Hortic 79: 719-723.

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• Sahan Y, Basoglu F (2008) Use of Mangenese in Black Olive Processing. Proceedings of the Fifth International Symposium on Olive Growing. Acta Hortic 79: 725-727.

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• Korukluoglu M, Sahan Y, Yigit A (2008) Antifungal Properties of Olive Leaf Extracts and Their Phenolic Compounds. J Food Safety 28(1): 76-87.

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• Bozkurt O, Gurbuz O (2008) Comparison of Lactic Acid Contents Between Dried and Frozen Tarhana. Food Chem 108: 198-204.

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• Guldas M, Gonenc S, Gurbuz O (2008) A Statistical Approach to Predict the Sterilization Value for Canned Olives. J Food Process Eng 31: 299-316.

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• Guldas M, Gonenc S, Gurbuz O (2008) A Statistical Approach to Predict the Sterilization Value for Canned Olives. J Food Process Eng 31 : 299-316.

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• Yilmaz L, Kurdal E (2008) Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese During Ripening. Food Sci Technol Res 14: 437¬–444.

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• Uylaser V, Tamer CE, Incedayi B, Vural H, Copur OU (2008) The Quantitative Analysis of Some Quality Criteria of Gemlik Variety Olives. J Food Agric Environ 6(3&4): 26-30.

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• Incedayi B, Uylaser V, Copur OU (2008) A Traditional Turkish Beverage Shalgam (Şalgam): Manufacturing Technique and Nutritional Value. J Food Agric Environ 6(3&4): 31-34.

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• Yılmaz L, Özcan-Yılsay T, Akpınar-Bayizit A (2008) Süt Protein Bazlı Biyoaktif Peptitlerin Fonksiyonel Özellikleri. Hasad Gıda 23: 34–37.

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• Uylaşer V, Parseker Yönel S, Savaş E (2008) Doğal Antimikrobiyal Bir Bileşik: Bakteriyosin. Gıda ve Yem Bilimi-Teknolojisi 5 (10): 22-30.

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2007 YILI YAYINLARI

• Ozcan-Yilsay T, Lee WJ, Horne D, Lucey JA (2007) Effect of Trisodium Citrate on Rheological, Physical Properties and Microstructure of Yogurt. J Dairy Sci Vol. 90 (4): 1644–1652.

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• Sahan Y, Basoglu F, Gucer S (2007) ICP-MS Analysis of a Series of Metals (Namely: Mg, Cr, Co, Ni, Fe, Cu, Zn, Sn, Cd, and Pb) in Black and Green Olive Samples from Bursa, Turkey. Food Chem 105: 395-399

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• Gocmen D, Gurbuz O,Yildirim A, Dagdelen AF, Sahin I (2007) The Effects of Wheat Sourdough on Glutenin Patterns, Dough Rheology and Bread Properties. Eur Food Res Technol 225: 821-830.

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• Gurbuz O, Gocmen D, Dagdelen F,Gursoy M, Aydin S, Sahin I, Buyukuysal L, Usta M (2007) Determination of Flavan-3-ols and Trans-resveratrol in Grapes and Wine Using HPLC with Fluorescence Detection. Food Chem 100:518-525.

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• Dagdelen AF, Gocmen D (2007) Effects of Glucose Oxidase, Hemicellulase and Ascorbic Acid on Dough and Bread Quality. J Food Quality 30: 1009-1022.

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• Ozdemir S, Gocmen D, Kumral A (2007) A Traditional Turkish Fermented Cereal Food: Tarhana. Food Rev Int 23:107-121.

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• Irkin R, Korukluoglu M (2007) Control of Aspergillus niger with Garlic, Onion and Leek Extracts. Afr J Biotechnol 6(4): 384- 387.

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• Yigit A, Korukluoglu M (2007) The Effect of Potassium Sorbate, NaCl and pH on The Growth of Food Spoilage Fungi. Ann Microbiol 57(2): 209–215.

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• Akpinar-Bayizit A, Ozcan-Yilsay T, Yılmaz L (2007) A Study on the Use of Yoghurt, Whey, Lactic Acid And Starter Culture on Carrot Fermentation. Pol J Food Nutr Sci 57: 147-150.

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• Tamer CE, Kumral A, Asan M, Sahin OI (2007) Chemical Composition of Traditional Tarhana Having Different Formulations. J Food Process Pres Vol. 31:1. 116-126.

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• Canbolat O, Tamer CE, Acikgoz E (2007) Chemical Composition, Metabolizable Energy and Digestibility in Pea Seeds of Differing Testa and Flower Colors. JBES Vol. 1, No.2.59-65.

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• Gurbuz O, Gocmen D, Dagdelen AF, Gursoy M, Aydin S, Sahin I, Buyukuysal L, Usta M (2007) Determination of Flavan-3-ols and Trans-resveratrol in Grapes and Wine Using HPLC with Fluorescence Detection. Food Chem 100: 518-525.

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• Gurbuz O, Gocmen D, Dagdelen AF, Gursoy M, Aydin S, Sahin I, Buyukuysal L, Usta M (2007) Determination of Flavan-3-ols and Trans-resveratrol in Grapes and Wine Using HPLC with Fluorescence Detection. Food Chem 100:518-525.

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• Gurbuz O, Gocmen D, Dagdelen AF, Gursoy M, Aydin S, Sahin I, Buyukuysal L, Usta M (2007) Determination of Flavan-3-ols and Trans-resveratrol in Grapes and Wine Using HPLC with Fluorescence Detection. Food Chem 100: 518-525.

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• Akbudak B, Ozer MH, Uylaşer V, Karaman B (2007) The Effect of Low Oxygen and High Carbon Dioxide on Storage and Pickle Production of Pickling Cucumbers cv. ‘Octobus’. J Food Eng 78: 1034-1046.

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• Kosar M, Kupeli E, Malyer H, Uylaser V, Turkben C, Baser KHC (2007) Effect of Brining on Biological Activity of Leaves of Vitis vinifera L. (Cv. Sultani Çekirdeksiz) from Turkey. J Agr Food Chem 55(11): 4596-4603.

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• Tamer CE, Karaman B, Yılmaz N (2007) Omega-3 Yağ Asitlerinin Sağlık Açısından Önemi. Hasad Gıda. 22 (262), 44- 47.

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• Korukluoğlu M (2007) Gıdalarda Mikotoksin Riskleri ve Sağlık Açısından Önemleri. Toksikoloji Dergisi 5(3-4): 31-36.

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• Yiğit A, Korukluoğlu M (2007) Gıdaların Mikotoksin Yasal Sınırları. Toksikoloji Dergisi 5(3-4): 37-47.

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• İrkin R, Korukluoğlu M, Tavşanlı H (2007) Microbial Properties of Some Sea Products Intended for Export. Türk Hijyen ve Deneysel Biyoloji Dergisi 64(1): 26-30.

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• Özcan-Yılsay T, Yılmaz L (2007) “Probiyotik Yoğurt Üretiminde Kullanılan Bakterilerin “Hepatik Ensefalopati” Hastalığı Üzerine Etkisi”, Süt Dünyası, Mart/ Nisan (7): 35–37.

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• Canbolat Z, Özcan T (2007) “Bebek Mamaları ve Çocuk Ek Besinlerinde Lactobacillus rhamnosus GG Kullanımının Sağlık Üzerine Etkileri”, U. Ü. Ziraat Fakültesi Dergisi 21 (1): 69–79.

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• Acı C, Özcan T (2007) “Dondurmada Buz Kristallerinin Oluşumunu Etkileyen Faktörler”, U. Ü. Ziraat Fakültesi Dergisi 21 (2): 1–12, (2007).

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• Şahan Y, İrkin R, Korukluoğlu M (2007) Bazı Baharat ve Tıbbi Bitkilerin Antimikrobiyal Özellikleri. Gıda Mühendisliği Dergisi 10: 37-43.

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• Şahan Y, Başoğlu F (2007) Beslenmede Demirin Yeri ve Hastalıklarla İlişkisi. Hasad Dergisi 22: 8-11.

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• Uylaşer V, Güney E (2007) İspanyol Yöntemi İle Sofralık Yeşil Zeytin Üretiminde HACCP Sisteminin Uygulanması. Hasad Gıda 22(262): 34-42.

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• Yılmaz L, Akpınar-Bayizit A, Özcan T (2007) Süt Proteinlerinin Yenilebilir Film ve Kaplamalarda Kullanılması. Gıda Teknolojileri Elektronik Dergisi 2: 59-64.

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2006 YILI YAYINLARI

• Ozcan-Yilsay T, Yilmaz L, Akpinar-Bayizit A (2006) The Effect of Using a Whey Protein Fat Replacer on Textural and Tensory Characteristics of Low-Fat Vanilla Ice Cream. Eur Food Res Technol Vol. 222 (1/2): 171–175.

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• Ozcan-Yilsay T, Akpinar-Bayizit A, Turan MA, Yucel A (2006) Mineral and Trace Element Contents of The Edible Meat of Frozen Shellfish. Indian Vet J Vol. 83 (12): 1298–1299.

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• Korukluoglu M, Sahan Y, Yigit A, Irkin R (2006) Antifungal Activity of Olive Leaf (Olea Europaea L.) Extracts From The Trilye Region of Turkey. Ann Microbiol 56(4): 359–362.

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• Korukluoglu M, Sahan Y, Yigit A (2006) The Fungicidal Efficacy of Various Commercial Disinfectants Used in The Food Industry. Ann Microbiol 56(4): 325–330.

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• Korukluoglu M, Sahin I (2006) Campylobacter Contamination in Raw Milk and White Cheese. Indian Vet J 83: 580–581.

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• Tamer CE, Karaman B, Copur OU (2006) A Traditional Turkish Beverage: Salep. Food Rev Int Vol. 22:1. 43-50.

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• Ozer MH, Akbudak B, Uylaser V, Tamer CE (2006) The Effect of Controlled Atmosphere Storage on Pickle Production from Pickling Cucumbers cv. ‘Troy’. Eur Food Res Technol Vol. 222. No:1-2. 118-129.

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• Gurbuz O, Rouseff R, Rouseff J (2006) Comparison of Aroma Volatiles in Commercial Merlot and Cabernet Wines Using GC-O and GC-MS. J Agr Food Chem 54: 3990-3996.

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• Gurbuz O, Rouseff R, Rouseff J (2006) Comparison of Volatile Aroma Compounds in Merlot and Cabernet Wines Using GC-O and GC-MS. J Agr Food Chem 54: 3990-3996.

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• Yilmaz L, Ozcan-Yilsay T, Akpinar-Bayizit A (2006) The Sensory Characteristics of Berry-flavored Kefir. Czech J Food Sci 24: 26-32.

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• Ozer MH, Akbudak B, Uylaser V, Tamer CE (2006) The Effect of Controlled Atmosphere Storage on Pickle Production from Pickling Cucumbers cv. ‘Troy’. Eur Food Res Technol 222: 118 -129.

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• Karaman B, Uylaşer V, Tamer CE, Yılmaz N, Çopur ÖU (2006) Bursa Yöresinde Yetiştirilen Zeytinlerin Bileşimleri. Hasad Gıda Dergisi Yıl:21, Sayı: 248, Ocak 2006. 18-23.

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• Tamer CE, Karaman B (2006) Greyfurt Suyu ve İlaçlarla Etkileşimi. Gıda.31(2): 101-106.

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• Tamer CE, Karaman B (2006) Gıdalarda Akrilamid Oluşumu ve İnsan Sağlığı Üzerindeki Etkileri. Gıda Sayı 2006-4, Yıl 31.195-199.

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• Tamer CE (2006) Kültür Mantarı, Bileşimi, Besleyici Değeri ve Değerlendirme Olanakları. Hasad Gıda Yıl: 22 Sayı:254, 46-52.

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• Tamer CE (2006) Tahıl Bazlı Bazı Fermente Gıdaların Besleyici Değerleri ve Sağlık Üzerindeki Etkileri. Hasad Gıda Yıl: 22 Sayı:254, 40-45.

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• Tamer CE (2006) Nar: Bileşimi ve İnsan Sağlığı Üzerindeki Etkileri. Gıda ve Yem Bilimi Teknolojisi Yıl 5.Sayı 9. 48-54.

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• Korukluoğlu M, İrkin R, Sertel S (2006) Salmonella ve Shigella Türlerinin Gelişmesini Engelleyen Tıbbi Bitkiler ve Esansiyel Yağlar. Gıda 31(6): 319-324.

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• Karakaş R, Korukluoğlu M (2006) Geleneksel Bir Peynirimiz: Sepet Peynirinin Kimyasal ve Mikrobiyolojik Özellikleri. Gıda 3: 169-172.

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• Tamer CE, Şahan Y, Çopur ÖU (2006) Bazı Gıdalarımızın Tarihçesi I, II, III. Dünya Gıda 7-8-9; 81-84, 92-93, 88-90.

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• Şahan Y, Çelik G, Başoğlu F, Güçer Ş (2006) Zeytin Örneklerinde Elektro Termal Atomik Absorbsiyon Spektrometresi (ET-AAS) ile Kurşun ve Kadmiyum Tayininde Örnek Hazırlama Metodlarının Karşılaştırılması. Gıda ve Yem Bilimleri Dergisi 5: 13-18.

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• Yılmaz L, Özcan-Yılsay T, Kurdal E (2006) Keçi Sütü ve Terapötik Özellikleri. Akademik Gıda 4:17-18.

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• Uylaşer V, Başoğlu F, Göçmen D (2006) Konserve Gıdalarda Mikroorganizma Yükü Üzerine Mikrodalga Uygulamalarının Etkisi. Gıda Bilimi ve Teknolojisi 7 (33): 24-33.

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• Savaş E, Uylaşer V (2006) Domat Çeşidi Yeşil Zeytinin İşlenmesinde Farklı Acılık Giderme İşlemleri ve Salamura Bileşiminin Etkisi. Gıda ve Yem Bilimi-Teknolojisi 5(9): 01-12.

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