Oktay, H. İ., Heperkan, D., Yelboga, E., Karaguler, N.G., Aspergillus flavus-primary causative agent of aflatoxins in dried figs, Mycotaxon, 115, 4, 425-433, 2011.
Löker, G.B., Amoutzopoulos, B., Özkoç S.Ö., Özer, H., Şatır, G., Bakan, A., A pilot study on food composition of five Turkish traditional foods, British Food Journal, in press, 2011.
Alasalvar, C., Pelvan, E., Fat-soluble bioactives in nuts, European Journal of Lipid Science and Technology, 113, 8, 943-949, 2011.
Ertaş, E., Selective syntheses of vinylenedithiathiophenes (VDTTS) and dithieno[2,3-b;2’,3’-d]thiophenes (DTTS); building blocks for ?-conjugated systems, Tetrahedron, 68, 1216 -1222, 2012.
Karaoglu, Ö., Bekiroglu, S., Ertas, E., Synthesis and electronic properties of 4-cyanophenylvinylenedithiathiophene: An EDOT derivative, Synthetic Metals, 162, 49-53, 2012.
Seyhan, F., An indicator based 'traffic light' model to pro-actively assess the occurrence of mycotoxins in tree nuts, World Mycotoxin Journal, 4, 405-412, 2011.
Löker, A., Özkoç, S., Amoutzopoulos, B., Yaman, M.,Akkuş Çevikkalp, S., Şanli, F., Küçük, F., Establishing a food composition database for Turkey based on European standards, Nutrition Bulletin, 36, 253-257, 2011.
Ağel, H., Gıda ışınlama, Dünya Gıda Dergisi, 5, 25-29, 2011.
Erkan, N., Üretener, G., Alpas, H., Selçuk, A., Özden, Ö., Buzrul, S., The effect of different high pressure conditions on the quality and shelf life of cold smoked fish, Innovative Food Science And Emerging Technologies, 12, 5, 104-110, 2011.
Erkan, N., Üretener, G., Alpas, H., Selçuk, A., Özden, Ö., Buzrul, S., Effect of high hydrostatic pressure (HHP) treatment on physicochemical properties of horse mackerel (Trachurus Trachurus), Food Bioprocess Technology, 4, 7, 1322-1329, 2011.
Yesilbag, D., Eren, M., Agel, H.,Kovanlikaya, A., Balci, F., Effects of dietary rosemary, rosemary volatile oil and vitamin E on broiler performance, meat quality and serum SOD activity, British Poultry Science, 52, 4, 472-482, 2011.
Çağıltay, F., Erkan, N., Tosun, D., Selcuk, A., Chemical composition of the frog legs (Rana Ridibunda), Fleischwirtschaft International, 26, 5, 78-81, 2011.
Çağıltay, F., Erkan, N., Tosun, D., Selcuk, A., Chemical composition of edible garden snails (Helix Aspersa) from Turkey, Journal of fisheriessciences.com, 5, 4, 354-363, 2011.
S.M.F. Jeurissen, F. Seyhan, M.C. Kandhai, S. Dekkers, C.J.H. Booij, P.M.J. Bos and H.J. van der Fels-Klerx, An indicator based 'traffic light' model to pro-actively assess the occurrence of mycotoxins in tree nuts, World Mycotoxin Journal, 4 (4), 405-412, 2011.
2010
Ertaş, E., A berzelius reagent, phosphorus decasulfide (P4S10), in organic syntheses, Chemical Review, 110, 3419-3478, 2010.
Alaşalvar, C., Pelvan, E., Effects of roasting on taste-active compounds of Turkish hazelnut varieties (Corylus Avellana L.) Journal of Agricultural and Food Chemistry, 58, 8674-8679, 2010.
Alaşalvar, C., Pelvan, E., Topal, B., Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus Avellana L.), International Journal of Food Sciences & Nutrition, 61, 630-642, 2010.
Ölmez, H., Changes in chemical constituents and polyphenol oxidase activity of tea leaves with shoot maturity and cold storage, Journal of Food Processing and Preservation, 34, 653-665, 2010.
Erkan, N., Özden,Ö., Selcuk, A. Effect of Frying, Grilling, and Steaming on Amino Acid Composition of Marine Fishes, journal of medicinal food, 13(6), 1524-1531, 2010.
Erkan, N., Selçuk, A., Özden, Ö. Amino acid and vitamin composition of raw and cooked horse mackerel, food analytical methods, 10, 12161, 2010.
Erkan, N., Alpas, H., Üretener, G., Selcuk, A., Buzrul, S. Changes in the physicochemical properties of high pressure treated rainbow trout, Archiv Für Lebensmittelhygiene, 61, 183-188, 2010.
Ölmez, H., Temur, S., Effects of different sanitizing treatments on biofilms and attachment of Escherichia coli and Listeria monocytogenes on green leaf lettuce, LWT - Food Science and Technology, 43, 964-970, 2010.
Ölmez, H., Effect of different sanitizing methods and incubation time and temperature on inactivation of Escherichia Coli on lettuce, Journal of Food safety, 30, 288-299, 2010.
Öğüt, O., Öner, E., Yaşar, Z., İstanbul'da yerleşik bazi ekmek üretim alanlarının Gıda güvenliği kriterlerine uygunluk durumlarına yönelik bir araştırma, Dünya Gıda Dergisi, 1, 31-37, 2010.
Ağel, H., Bir halk sağlığı sorunu: Salmonella ve kanatlı hayvanların rolü, Dünya Gıda Dergisi, 5, 75-81, 2010.
Rundlof T., Mathiasson M., Bekiroglu S., Hakkarainen B., Bowden T., Arvidsson T., Survey and qualification of internal standards for quantification by 1H NMR spectroscopy Journal of Pharmaceutical And Biomedical Analysis, 52 (5) 645-651, 2010.
Öztürk, T., Borcaklı, M., Lee, M. K., Kim, J.S., Bahar, B., Türk damak zevkine uygun kimchi üretimi, Dünya Gıda Dergisi, Aralık, 70-75, 2010.
Vasanthan, N., Ozkaya, S., Yaman, M., Morphological and Conformational Changes of Poly(trimethylene terephthalate) during Isothermal Melt Crystallization, Phys. Chem. B, 2010, 114 (41), 13069–13075.
2009
Özkoç, S., Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage, European Food Research and Technology, 228 (6) 883-893, 2009.
Bahar, B., Altuğ, T., Carry-over of aflatoxins to fig molasses from contaminated dried figs, International Journal of Food Properties, 12, 341-346, 2009.
Bahar, B., Altuğ, T., Flavour characterization of sumach (Rhus Coriaria L) by means of GC/MS and sensory flavour profile analysis techniques, International Journal of Food Properties, 12, 379-387, 2009.
Alaşalvar, C., Amaral, J. S., Satır G., Shahidi F.,Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus Avellana L.), Food Chemistry, 919-925, 2009.
Alaşalvar, C., Amarowicz, R., Shahidi, F., Antioxidant activity of hazelnut skin phenolics, Journal of Agricultural and Food Chemistry, 57, 4645-4650, 2009.
Yaman, İ., The HNRNA-Binding proteins HNRNP L and PTB are requider for efficient translation of the CAT-1 Arginine/Lysine transporter MRNA during amino acid starvation, Molecular and Cellular Biology, 29, 2899-2912, 2009.
Kaplan, M., Organik Gıdalar neden tercih edilmeli, TÜBİTAK Bilim ve Teknik Dergisi, 501, 42, 2009.
Alaşalvar, C., Pelvan, E., Günümüzün ve Geleceğin Gıdaları: Fonksiyonel Gıdalar, TÜBİTAK Bilim ve Teknik Dergisi, 501, 26-29, 2009.
Ertaş, E., Topal, B., Gıda hileleri konusunda toplum olarak yeterince bilinçli miyiz?, TÜBİTAK Bilim ve Teknik Dergisi, 501, 38-42, 2009.
Özdemir, İ., Akıllı ambalajlar, TÜBİTAK Bilim ve Teknik Dergisi, 501, 58-61, 2009.
Doğan, C., Gıdayla temas eden malzemeler ambalajlar, TÜBİTAK Bilim ve Teknik Dergisi, 501, 56-61, 2009.
Seyhan, F., Fındıkta GMP VE GSP Uygulamaları, Gıda; Ordu Tarım İl Müdürlüğü, 8, 2009.
Özyurt, G., Polat, A., Biringen Löker, G., Vitamin and mineral content of pike perch (Sander lucioperca), common carp (Cyprinus carpio), and European catfish (Silurus glanis), Turk. J. Vet. Anim. Sci., 33(4), 351-356, 2009.
Özkoç, S., The effects of gums on macro and micro-structure of breads baked in different ovens, Food Hydrocolloids, 23, 2182-2189, 2009.
Bakan, A., Balın kalite kriterleri ve önemi, Bizim Market, 10, 92-95, 2009.
Bakan, A., Balın Gizemi, TÜBİTAK Bilim ve Teknik Dergisi, 10, 8-11, 2009.
Ölmez, H., Kretzschmar, U., Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact, LWT - Food Science and Technology, 42, 686-693, 2009.
Ölmez, H., Akbaş, M., Optimization of ozone treatment of fresh-cut green leaf lettuce, Journal of Food Eng., 90, 487-494, 2009.
Ağel, H., Sulardaki gizli tehlike: seyahat ilişkili lejyoner hastaliği, Sağlık Düşüncesi ve Tıp Kültürü Dergisi, 14, 84-87, 2009.
Alldrick, A.J., Van Egmond, H. P., Solfrizzo, M., Özer, H., Gofflot, S., Angelov, A., Gotcheva, V., Towards harmonized approaches for mycotoxin analyses: an assessment, Journal of Quality Assurance and Safety of Crops & Foods, 1-2, 76-85, 2009.
Oreopoulou, V., Psimouli, V., Tsimogiannis, D., Anh, T.K., Tu, N.T.M., Uygun, U., Koksel, H., Gokmen, V., Crews, C., Tomoskozi, S., Domotor, L.. Balazs, G., Zhang, L., Liu, H., Cui, Y., Liu, B., Wenping, D., Xingguo, W., Weining, H., Özer H., Zhongdong, L., Nawawy, M.El-, Assessing food additives: the good, the bad and the ugly, Journal of Quality Assurance and Safety of Crops & Foods, 1-2, 101-110, 2009.
2008
Ertaş, E., Determination and analysis of the dispersive optical contants of the 5,56,6242;-tetraphenyl-2,2 bi([1,3]dithiolo[4,5-b][1,4] dithiinyliene) complex thin film, Physica B: Condensed Matter, 403, 1983-1989, 2008.
Bekiroğlu, S., Validation of a quantitative NMR method for suspected counterfeit products exemplified on determination of benzethonium chloride in grapefruit seed extracts, Journal of Pharmaceutical and Biomedical Analysis, 47, 958-961, 2008.
Ağel, H., Elisa tekniği ile çiğ ve ısıl işlem görmüş et ürünlerinde et türlerinin tespiti, Dünya Gıda, 7, 2008.
Ağel, H., Su ile bulaşan hastalıklar, SD Platform Dergisi, 7, 2008.
KIısıkkaya, A., Food safety providing system for auditing of private label producer in 2004-2006, VTT Symposium 248 - Microbial Contamination Routes, 110, 2007.
Özkoç, S., Tahıl ürünlerinde akrilamid miktarını azaltma yöntemleri - veritabanı ve bilgilendirme çalışmaları, Dünya Gıda Dergisi, 58-66, 2008.
Erduranli, H., Hazer, B., Borcakli, M., Post polymerization of saturated and unsaturated poly(3-hydroxy alkanoate)s, Macromol Symp., 269, 161-169, 2008.
Özay, G., Özer, H., Mycotoxin problems in nuts and dried fruits from Mediterranean basin, mycotoxins, detection methods, management, Public, 133-138, 2008.
Ertaş, E., Synthesis of highly functionalized bedt-ttf analogues incorporating 1,4-dithiin ring from 1,8-dikotones, Tetrahedron, 64, 10, 2008.
Özay, G., Seyhan, F., Pembeci Kodolbaş, C., Saklar Ayyıldız, S., Yılmaz, A., Factors influencing fungal and aflatoxin levels in Turkish hazelnuts (Corylus Avellana L.) during growth, harvest, drying and storage: a 3-year study, 2, 209-218, 2008.
Ölmez, H., Tuncay, F., Özcan, N., Demirel, S., A Survey Of Acrylamide Levels In Foods from the Turkish market, Journal of Food Composition and Analysis, 21, 564-568, 2008.
Ölmez, H., Tuncay, F., Özcan, N., Akrilamid bilmecesinde son durum, Dünya Gıda, 41-43, 1, 2008.
Sarkka-Tirkonnen, M., Leskinen, M., Ölmez, H., Pilot scale application of ozonated Water, 16TH IFOAM Organic World Congress Book, 224, 6, 2008.
Ölmez, H., Akbaş, M., Ozone treatment keeps the quality of fresh-cut green leaf lettuce, QLIF News, 7, 10, 2008.
Ölmez, H., Tuncay, F., Özcan, N., Akrilamid bilmecesinde son durum, Dünya Gıda Dergisi, 18, 1, 2008.
2007
Keskin, S., Porous media characterization of breads baked using novel heating modes, Journal of Food Engineering, 79,106-116, 2007.
Keskin, S., Transport and related properties of breads baked using various heating modes, Journal of Food Engineering, 78, 1382-1387, 2007.
Keskin, S., A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination owen, European Food Research and Technology, 224, 329-334, 2007.
Mercanlıgil, S. M.; Arslan, P.; Alasalvar, C.; Okut, E.; Akgül, E.; Pınar, A.; Geyik, P. Ö.; Tokgözoğlu, L.; Shahidi, F. Effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholesterolemic adult men, European Journal of Clinical Nutrition, 61 2, 212-220, 2007.
Shahidi, F., Alasalvar, C., Liyana-Pathirana, C. M., Antioxidant phytochemicals in hazelnut kernel (Corylus Avellana L.) and hazelnut byproducts, Journal of Agricultural and Food Chemistry, 55, 1212-1220, 2007.
Yaşar, Z., Öner, E., Öğüt, O., Yaş pastalarda Koliform, E.Coli ve S. Aureus bakterileri üzerine bir araştirma, Dünya Gıda, 3, 67-72, 2007.
Ertaş, E., Özer, H., Alaşalvar, C., A rapid HPLC method for determination of Sudan dyes and para der in red chilli pepper, Food Chemistry, 105, 756-760, 2007.
Seyhan, F., Özay, G., Saklar Ayyıldız, S., Ertaş, E., Şatir, G., Alaşalvar, C., Chemical changes of three native Turkish hazelnut varieties (Corylus Avellana L.) during fruit development, Food Chemistry, 105, 590-596, 2007.
Güler, A., Bakan, A., Nispet, C., Yavuz, O., Determination of important biochemical properties of honey to discriminate pure and adulterated honey with sucrose (Saccharum Officinarim L.) syrup, Food Chemistry, 105, 1119-1125, 2007.
Ağel, H., Gıdaların halk sağlığı ve ekonomik açıdan önemi, Sağlık Düşüncesi ve Tıp Kültürü Dergisi, 3, 88-91, 2007.
Ağel, H., Gıda kaynakli hastaliklarin ekonomi üzerinde etkileri, Sağlık Düşüncesi ve Tıp Kültürü Dergisi, 4, 2007.
Saklar Ayyıldız S., Ambalaj ve nanoteknoloji, Dünya Gıda, 11, 29-31, 2007.
Özer, G., Polysaccharide-protein covalent conjugates and their ternary metal complexes, Asian Journal of Chemistry, 3, 19, 2007.
Şatir, G., Türkiye'de keçi sütü ve değerlendirilmesi, Süt Dünyası, 11, 25-27, 2007.
Al-Farsi, M., Alasalvar, C., Al-Abid, M., Al-Shoaily, K.; Al-Amry, M., Al-Rawahy, F., Compositional and functional characteristics of dates, syrups, and their by-products. Food Chemistry 2007, 104 (3), 943-947
Ertaş, E., Use of lawessons reagent in organic synthesis, Chemical Review, 107, 5210-5278, 2007.
Akbas, M., Ölmez, H., Inactivation of Escherichia Coli and Listeria Monocytogenes on iceberg lettuce by dip wash treatments, Letters in Applied Microbiology, 44, 619-624, 2007.
Ölmez, H., Leskinen, M., Sarkka Tırkonnen, M., Effect of ozonated water on the microbiological physical and nutritional quality parameters of minimally processed lettuce during shelf life, Improving Sustainability in Organic and Low Input, 392, 3, 2007.
Yeşiçimen Akbaş, M., Ölmez, H., Effectiveness of organic acid, ozonated water and chlorinedippings on microbial reduction and storage, Journal of the Science of Food and Agriculture, 87, 2609-2616, 2007.
Löker, A., Avrupa Gıda bilgi kaynağı ağı, Dünya Gıda, 56-57, 5, 2007.
Özay, G., Seyhan, F., Yılmaz, A., Whitaker, T., Slate, A., Giesbrech, Sampling hazelnuts for aflatoxin: effect of sample size and accept/reject limit on reducing the risk of misclassifying lots, Journal of AOAC International, 90, 4, 1028-1035, 2007.
Karahan, M., Mustafaeva, Z., Özer, H., “Polysaccharide-protein covalent conjugates and their ternary metal complexes”, Asian Journal of Chemistry, 19, 3, 1837-1845, 2007.
Alasalvar, C., Karamác, M., Amarowicz, R., Shahidi, F., Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus Avellana L.) and hazelnut green leafy cover, Journal of Agricultural and Food Chemistry, 54, 13, 4826-4832, 2006.
Ertaş, E., Electrochromic properties of poly(diphenylditiheno[3,2-B;2',3'-D]thiophene, Journal of Electroanalytical Chemistry, 53-58, 8, 2006.
Ertaş, E., Özer, Bitkisel yağ karışımlarının tanımlanmasında yeni karışımlar, Dünya Gıda Dergisi, 61-62, 8, 2006.
Lopez, A., Wang, C., Huang, C., Yaman, İ., Li, Y., Chakravarty, K., Johnson, P., Chiang, C., Snider, M., Wek, R., Hatzoglou, M., A Feedback transcriptional mechanism controls the level of the Arginine/Lysine transporter CAT-1 during amino acid starvation, Biochemical Journal, 10, 2006.
Saklar Ayyıldız, S., Seylam Küşümler, A., Yeşil olum evresindeki muzun depolama süresinin farklı ambalaj yöntemleriyle uzatılması, Dünya Gıda, 10, 44-48, 2006.
Alasalvar, C., Amaral, J. S., Shahidi, F., Functional lipid characteristics of Turkish Tombul Hazelnut (Corylus avellana L.). Journal of Agricultural and Food Chemistry, 54 (26), 10177-10183, 2006.
Saklar Ayyıldız, S., Seylam Küşümler, A, Akıllı ambalajlar, Dünya Gıda, 11, 36-37, 2006.
Saklar Ayyıldız, S., Seylam Küşümler, A., Muhafaza ve ambalajlama çalışmaları, ASD Ambalaj Bülteni, 06, 60-61, 2006.
Özay, G., Seyhan, F., Sampling hazelnuts for aflatoxin, Part I: uncertainty associated with sampling, sample preparation, and analysis, Journal OF AOAC International, 89, 4, 1004-1011, 2006.
2005
Ölmez, H., Modeling the growth kinetics of Bacillus Cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations, International Journal of Food Microbiology, 98, 135-143, 2, 2005.
Arun, Ö., Determining tetracycline and streptomycin residues by means of Elisa in pasteurized and UHT-Sterilized, Medycyna Weterynaryjna, Vol.60(11), 1137-1248 1171-1173, 11, 2004.
2003
Saklar, Ayyıldız, S., Muzda Yeni Fırsatlar, Globus Dünya Dergisi, 82-83, 11, 2003.
