• Determination of biofilm formation capacity of Metschnikowia reukaufii strain 

  Büyüksırt Bedir, Tuba (Refik Saydam National Public Health Agency (RSNPHA), 2024)

  Objective: Biofilm is a community of microorganisms attached to biotic or abiotic surfaces. Microorganisms that form biofilms cause much more serious medical and industrial problems than their planktonic forms. In this ...

• Health benefits and risks of fermented foods—the PIMENTO initiative 

  Todorovic, Smilja; Akpınar, Aslı; Assunção, Ricardo; Güzel, Mustafa (FRONTIERS MEDIA SA, 2024)

  Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 ...

• Experimental modeling and optimization of pullulan production by Aureobasidium pullulans AZ‑6 

  Müjdeci, Gamze Nur; Bozdemir, Melek Tijen; Özbaş, Zekiye Yeşim (SPRINGER, 2024)

  Abstract The objective of this study was to optimize the fermentation parameters by using response surface methodology for increasing pullulan production of Aureobasidium pullulans AZ-6 in synthetic fermentation medium. ...

• Impact of germination pre-treatments on buckwheat and Quinoa: Mitigation of anti-nutrient content and enhancement of antioxidant properties 

  Altıkardeş, Ebrar; Güzel, Nihal (ELSEVIER, 2024)

  This study evaluated the effects of pre-germination treatments on the nutritional and anti-nutritional values of buckwheat and quinoa during germination. Pre-germination method was effective on the chemical composition and ...

• Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains 

  Kayışoğlu, Çağla; Altıkardeş, Ebrar; Güzel, Nihal; Uzel, Seçil (MDPI, 2024)

  Abstract: This study explored the effects of the germination of red and white sorghum grains (Sorghum bicolor [Moench (L.)]) for up to seven days on various properties of the grain. Germination enriched sorghum’s nutritional ...

• Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders 

  Çakmak, Hülya; Özyurt, Vasfiye Hazal (ACAD BRASILEIRA DE CIENCIAS, 2023)

  Abstract: Foam-mat drying is a promising method due to involvement of proteins as foaming agent which acts like a wall material wrapping around bioactives and retards their degradation. In this study, powder properties of ...

• Determination of 355 Pesticides in Lemon and Lemon Juice by LC-MS/MS and GC-MS/MS 

  Aslantaş, Şule; Gölge, Özgür; González-Curbelo, Miguel Ángel; Kabak, Bülent (MDPI, 2023)

  Abstract: While pesticides have become a primary tool in modern agriculture, these compounds remain a high priority on the list of consumer concerns regarding food safety. The use of pesticides in the production and ...

• Quantification of 363 Pesticides in Leafy Vegetables (Dill, Rocket and Parsley) in the Turkey Market by Using QuEChERS with LC-MS/MS and GC-MS/MS 

  Deveci, Bilge; Gölge, Özgür; Kabak, Bülent (MDPI, 2023)

  Abstract: Contamination of agricultural products with pesticide residues is a growing concern due to their adverse health effects and increasing worldwide usage of pesticides. In 2021 a total of 200 samples of green leafy ...

• Optimization of Cellulosic Fiber Extraction from Parsley Stalks and Utilization as Filler in Composite Biobased Films 

  Çakmak, Hülya; Dekker, Matthijs (MDPI, 2022)

  Abstract: Food waste is an abundant source of cellulose which can be extracted via mild alkali treatment. The extraction conditions of cellulose fibers can be optimized for reduced chemical and energy use and optimal ...

• Effects of Moisture Contents and Storage Temperatures on the Physical, Chemical and Microbiological Qualities of Non-Sulfitted Dried Apricots 

  Güzel, Nihal; Tağı, Şeref; Özkan, Mehmet (ANKARA UNIV, FAC AGR, 2022)

  This study was conducted to determine the changes in the physicochemical and microbiological qualities of the non-sulfited sun dried apricots (NSDAs) at three different moisture contents (MCs, 13.7, 23.5 and 27.0%) and at ...

• A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique - GlutoPeak 

  Türksoy, Seçil; Onar, Demet (MDPI, 2022)

  The study aims to accurately detect gluten quality of whole wheat flour without a refining process by measuring gluten aggregation properties with a novel and non-destructive chemometric technique called GlutoPeak, coupled ...

• Doğal Mayaların Yaygın Patojenler Üzerindeki İnhibitör Etkileri 

  Büyüksırıt Bedir, Tuba; Kuleaşan, Hakan (2020)

  Mayalar, bazı bakteri ve maya türleri üzerinde inhibitör etki göstermektedir. Bu mayaların, gıdalarda bozulma etmeni ve patojen mikroorganizmaların biyokontrolünde kullanılma olanakları araştırılmaktadır. Bu amaçla, mayaların ...

• Çorum Yöresi Ballarının Bazı Kimyasal Kalite Parametrelerinin Değerlendirilmesi 

  Güzel, Nihal; Bahçeci, Kazım Savaş (2020)

  Bu araştırma, Çorum yöresi ballarının bazı kalite parametrelerinin belirlenmesi amacıyla gerçekleştirilmiş olup temin edilen 47 bal örneğinde pH, çözünür kuru madde, nem, serbest asitlik, HMF, kül, elektriksel iletkenlik, ...

• 3D Food Printing With Improved Functional Properties: A Review 

  Çakmak, Hülya; Gümüş, Cansu Ekin (2020)

  In food industry, 3D printing gives the opportunity to fabricate a 3D food structure using layer-by-layer deposition of the food material that may not be possible using conventional food production techniques. 3D food ...

• Evaluation Of Foam-Mat Drying Behaviour Of Crab Apple (Malus Floribunda) Fruit Juice And Powder Quality 

  Çakmak, Hülya (2020)

  Malus floribunda (MF) is an ornamental plant and the fruits with its red flesh have potential to be used as natural food colorant. In this study, the effects of faba bean protein concentrate (FB) and maltodextrin (MD) ...

• Çorum Yöresi Ballarının Fenolik Madde İçerikleri İle Renk Ve Antioksidan Kapasiteleri Arasındaki İlişki 

  Güzel, Nihal; Bahçeci, Kazım Savaş (2019)

  Bu çalışmanın amacı Çorum yöresi ballarının toplam fenolik madde ve flavonoid içerikleri ile renk ve antioksidan kapasiteleri arasındaki ilişkilerin değerlendirilmesidir. Bu amaçla 47 bal örneğinin toplam fenolik içerikleri ...

• Effects of Water Soluble Materials on Water-in-oil Primary Food Emulsion Stability 

  Çakmak, Hülya; Kumcuoğlu, Seher; Tavman, Şebnem (2019)

  Water-in-oil (w/o) primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions ...

• A natural approach, the use of killer toxin produced by Metschnikowia pulcherrima in fresh ground beef patties for shelf life extention 

  Büyüksırıt Bedir, Tuba; Kuleasan, Hakan (Elsevier, 2021)

  A novel killer toxin produced by yeast Metschnikowia pulcherrima was purified and added into ready to cook meatballs to enhance their microbial safety and extension of their shelf life. The agent was added into ready to ...

• Determination of the effects of flaxseed (Linum usitatissimum L.) sprouts powder on the gluten-free cupcake quality 

  Çakmak, Hülya; Mama, Merve; Yılmaz, Şeyma Meryem (Wiley, 2021)

  In this study, germinated flaxseed sprouts powder (FSP) as plant-based gum alternative was produced and the effectiveness in gluten-free cupcake formulation at different levels was evaluated. The cupcake quality with FSP ...

• Solid-Liquid Extraction by Manothermosonication: Recapturing the Value of Pomegranate Peels and Nanocomplexation of Extracts with Pea Protein 

  Güzel, Nihal; Kahraman, Ozan; Feng, Hao (Amer Chemical Soc, 2020)

  Manothermosonication (MTS) is a treatment that combines ultrasonication with mild temperature and pressure. MTS extraction was evaluated for recapturing bioactive compounds of pomegranate peel waste. The influence of ...

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