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Published in 2020

Öngel ME, Yildiz C, Yilmaz C, Özilgen M. Nutrition and disease-related entropy generation in cancer. International Journal of Exergy (in press)

Öngel, M.E., Yıldız, C., Akpınaroğlu, C., Yılmaz, B., Özilgen, M. Why women may live longer than men do? A telomere-length regulated and diet - based entropic assessment. Clinical  Nutrition (in press)

Özilgen, M, Yilmaz B. Covid-19 Disease Causes an Energy Supply Deficit in a Patient”, International Journal of Energy Research (in press)

Nazir, S., Özilgen, M. How to reduce environmental impact of hamburger menu? International Journal of Global Warming (in press)

Yıldız, C. Yilmaz B., Özilgen M. Fraction of the metabolic ageing entropy damage to a host may be flushed out by gut microbiata. International Journal of Exergy (in press).

Semerciöz, A. S., Yılmaz, B., & Özilgen, M. (2020). Thermodynamic assessment of allocation of energy and exergy of the nutrients for the life processes during pregnancy. British Journal of Nutrition, 1-30

Yıldız, C., Semerciöz, A. S., Yalçınkaya, B.H., İpek, T.D., Işık, E.Ö. & Özilgen, M. (2020). Entropy Generation and Accumulation in Biological Systems, International Journal of Exergy, In press.

Yılmaz, B., Ercan, S., Akduman, S. & Özilgen, M. (2020). Energetic and Exergetic Costs of Covid-19 Infection on The Body of a Patient, International Journal of Exergy 32(3):314-327.

Yıldız, C., Bilgin, V. A., Yılmaz, B., & Özilgen, M. (2020). Organisms live at far-from-equilibrium with their surroundings while maintaining homeostasis, importing exergy and exporting entropy. International Journal of Exergy31(3), 287-301.

Gökbulak, S. K., Nazir, S., Tunçel, S., & Özilgen, M. (2020). How to benefit from the food waste in the era of global warming?. International Journal of Global Warming20(3), 216-236.

Giray, N.S., Baysal, T., Taştan, Ö. (2020). Effects of hydroxypropyl methylcellulose film incorporated with carvacrol and its nanoemulsion on the quality of grapes. Chiang Mai Journal of Science, 47 (3): 1-14.

 

Published in 2019 

Seçmeler, Ö., & Güçlü Üstündağ, Ö. (2019). Partitioning of predominant lipophilic bioactives (squalene, α‐tocopherol and β‐sitosterol) during olive oil processing. International Journal of Food Science & Technology54(5), 1609-1616.

Yalçınkaya, B. H., Yılmaz, B., & Özilgen, M. (2019). Thermodynamic assessment of information transmission in squid's giant axon may explain why squid populations thrive with global warming. International Journal of Global Warming19(3), 233-250.

Varicioglu G.S., Ethemoglu S., Olcay A.B., Yilmaz B., Özilgen M. (2019) Thermodynamic assessment of the use of alternative metabolic energy resources on work performance efficiency of spontaneous rat myometrium contractions. International Journal of Exergy 30(1): 1-25.

Ferahcan S.E., Semerciöz A.S., Özilgen M., (2019) Extremely small energy requirement by poliovirus to proliferate itself is the key to an outbreak of an epidemic.  International Journal of exergy, 28(1): 1-28.

Yildiz C., Özilgen M., (2019) Thermodynamic assessment of the impact of the climate change on the honeybees. International Journal of Global Warming, 17(2): 185-218.

Özilgen, M. (2019) Role of innovation in commercialisation of bioenergy research. International Journal of Research, Innovation and Commercialisation2(2), 77-90.

Taştan, Ö., Sözgen, G., Baysal, T., Kaplan-Türköz, B. (2019). Production of prebiotic 6-kestose using Zymomonas mobilis levansucrase in carob molasses and its effect on 5-HMF levels during storage. Food Chemistry, 297, 124897.

 

Published in 2018

Erşan, S., Güçlü Üstündağ, Ö., Carle, R., & Schweiggert, R. M. (2018). Subcritical water extraction of phenolic and antioxidant constituents from pistachio (Pistacia vera L.) hulls. Food chemistry253, 46-54.

Semerciöz, A. S., Yılmaz, B., Özilgen, M. (2018). Entropy generation behaviour of the lean and obese rats shows the effect of the diet on the wasted life span work. International Journal of Exergy26(3), 359-391.

Özilgen, M. (2018) Nutrition and production related energies and exergies of foods. Renewable and Sustainable Energy Reviews96, 275-295.

Degerli B, Özilgen M. (2018) The mode of interaction of the constituents of a microbial system determines the attainable exergy utilization. International Journal of Exergy 25:132-149

Çatak J, Olcay AB, Yılmaz B. Özilgen M. (2018) Assessment of the work efficiency with exergy method in aging muscles and healthy and enlarged hearts. International Journal of Exergy 25:1-33

Seçmeler, Ö., Güçlü Üstündağ, Ö, Fernández-Bolaños, J., & Rodríguez-Gutiérrez, G. (2018) Effect of subcritical water and steam explosion pretreatments on the recovery of sterols, phenols and oil from olive pomace. Food chemistry265, 298-307.

Yavuztürk, B., Bucak, S., & Özilgen, M. (2018) Waste generation, product yield evaluation and exergy analysis during bisphosphonate synthesis and medical drug production processes. Journal of cleaner production198, 242-257.

Özilgen, M. (2018) Assessment of nutrition with Dincer's 6‐step approach of exergization. International Journal of Energy Research42(12), 3707-3710.

Ertürk, A., & Özilgen, M. (2018) Effect of manure utilisation preferences on the sustainability of model network of chicken meat and egg producing and consuming businesses. International Journal of Sustainable Agricultural Management and Informatics4(2), 151-182.

 

Published in 2017

Seçmeler, Ö., & Güçlü Üstündağ, Ö. (2017). A rapid in‐house validated GC‐FID method for simultaneous determination of lipophilic bioactives in olive oil: Squalene, α‐tocopherol, and β‐sitosterol. European Journal of Lipid Science and Technology119(1), 1500420.

Özilgen M. (2017) 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.

Özilgen M. (2017) Assessment of the use of zero-emission vehicles and microbial fertilizers in beverage production. Journal of Cleaner Production 165: 298-311.

Pelvan E, Özilgen M. (2017) 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.

Özilgen, M. (2017). Review on biothermoydnamics applications: Timeline, challenges, and opportunities. International Journal of Energy Research41(11), 1513-1533.

Erşan S., Güçlü Üstündağ Ö., Carle R., 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.

Seçmeler, Ö., Güçlü Üstündağ, Ö. (2017). Behavior of lipophilic bioactives during olive oil processingEuropean Journal of Lipid Science and Technology.

Taştan, Ö., Pataro, G., Donsi, F., Ferrari, G., Baysal, T. (2017). Decontamination of fresh-cut cucumber slices by a combination of a modified chitosan coating containing carvacrol nanoemulsions and pulsed light. International Journal of Food Microbiology, 260, 75-80.

Taştan, Ö., Baysal, T. (2017). Chitosan as a novel clarifying agent on clear apple juice production: Optimization of process conditions and changes on quality characteristics. Food Chemistry, 237, 818–824.

Erdal, Ö., Kaplan-Türköz, B., Taştan, Ö., Göksungur, Y. (2017). Levansucrase production by Zymomonas mobilis: Optimization of process parameters and fructooligosaccharide production. Journal of Food Biochemistry, 41:e12361.

 

Published in 2016

Yalçınkaya BH, Erikli Ş, Özilgen BA, Olcay AB, Sorgüven E, Özilgen M. (2016) Thermodynamic analysis of the squid mantle muscles and giant axon during slow swimming and jet escape propulsion. Energy 102:537-549.

Özilgen M. (2016) Energy utilization and carbon dioxide emission during production of snacks. Journal of Cleaner Production 112:2601-2612.

A. 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.

Erşan, S., Güçlü Üstündağ, Ö., Carle, R., & Schweiggert, R. M. (2016). Identification of phenolic compounds in red and green pistachio (Pistacia vera L.) hulls (exo-and mesocarp) by HPLC-DAD-ESI-(HR)-MS n. Journal of agricultural and food chemistry64(26), 5334-5344.

Güçlü Üstündağ, Ö., Erşan, S., Özcan, E., Özan, G., Kayra, N., & Ekinci, F. Y. (2016). Black tea processing waste as a source of antioxidant and antimicrobial phenolic compounds. European Food Research and Technology242(9), 1523-1532.

Ekinci, F. Y., Baser, G. M., Özcan, E., Güçlü Üstündağ, Ö., Korachi, M., Sofu, A., ... & Chen, C. Y. O. (2016). Characterization of chemical, biological, and antiproliferative properties of fermented black carrot juice, shalgam. European Food Research and Technology242(8), 1355-1368.

Tastan, Ö., Ferrari, G., Baysal, T., Donsi, F. (2016). Understanding the effect of formulation on functionality of modified chitosan films containing carvacrol nanoemulsions. Food Hydrocolloids, 61, 756-771.

 

Published in 2015

Değerli B, Nazir S, Sorgüven E, Hitzmann B, Özilgen M. (2015) Assessment of energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany. Energy 93:421-434.

Ozturk B, Argin S, Özilgen M, McClements DJ. (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.

Ozturk, B, Özilgen M, Argin S, McClements DJ. (2015) Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility. Food Chemistry 187:499-506.

Küçük K, Tehavita R, Sorgüven E, Demirel Y, Özilgen M. (2015) Bioenergetics of growth and lipid production in Chlamydomonas reinhardtiiEnergy 83:503-510.

Sorgüven E, Özilgen M. (2015) First and second law work production efficiency of a muscle cell. International Journal of Exergy 18:142-156.

Çatak J, Develi AÇ, Sorgüven E, Özilgen M, İnal HS. (2015) Lifespan entropy generated by the masseter muscles during chewing: an indicator of the life expectancy? International Journal of Exergy, 18:46-66.

Değerli B, Küçük K, Sorgüven E, Özilgen M. (2015) Thermodynamic analysis of serogroup C antigen production by Neisseria Meningitidis. International Journal of Exergy, 16:1-21.

Aydin, K., Ekinci, F. Y., & Korachi, M. (2015). Expression Profiles of TGF-β and TLR Pathways in Porphyromonas gingivalis and Prevotella intermedia Challenged Osteoblasts. Jundishapur journal of microbiology, 8(4).

Seçmeler Ö., Güçlü Üstündağ Ö. (2015).  Zeytinyağı sektörü atık ve yan ürünlerindeki biyoaktif maddelerin değerlendirilmesi.  Dünya Gıda, 90-98.

 Korachi, M., Ozen, F., Aslan, N., Vannini, L., Guerzoni, M. E., Gottardi, D., & Ekinci, F. Y. (2015). Biochemical changes to milk following treatment by a novel, cold atmospheric plasma system. International Dairy Journal, 42, 64-69.

Rayman Ergün, A., Bozkır, H., Tastan, O., Baysal, T. (2015). Effects of electrical pretreatments on the yield and quality characteristics of red bell pepper puree. Journal of Food Quality, 38: 396-404. 

Tastan, O., Baysal, T. (2015). Clarification of pomegranate juice with chitosan: Changes on quality characteristics during storage. Food Chemistry, 180: 211-218.

Baysal, T., Ozbalta, N., Gokbulut, S., Capar, B., Tastan, O., Gurlek, G. (2015). Investigation of Effects of Various Drying Methods on The Quality Characteristics of Apple Slices and Energy Efficiency. Journal of Thermal Science and Technology, 35(1): 135-144.

 

Published in 2014

Oztürk B, Argin S, Özilgen M, McClements DJ. (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.

F. Ozen, F.Y. Ekinci, M. Korachi. (2014) The inhibition of Helicobacter pylori infected cells by Origanum minutiflorum. Industrial Crops and Products. 58: 329–334.

Ozturk, B., Argin, S., Özilgen, M., McClements, D.J., (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.

İcier, F., Baysal, T., Tastan, O., Ozkan, G. (2014). Microwave Drying of Black Olive Slices: Changes on Colour and Total Phenolic Contents. The Journal of Food (GIDA), 39 (6): 323-330.

 

Published in 2013

Sorgüven E, Özilgen M. (2013) Thermodynamic efficiency of synthesis, storage and breakdown of the high-energy metabolites by photosynthetic microalgae. Energy 58: 679-687.

Genc S, Sorguven E, Özilgen M, Aksan Kurnaz I. (2013) Unsteady exergy destruction of the neuron under dynamic stress conditions. Energy 59: 422-431.

Özilgen S, Bucak, Özilgen M. (2013) 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.

Genc S, Sorguven E, Aksan Kurnaz I, Özilgen M. (2013) Exergetic efficiency of ATP Production in Neuronal Glucose Metabolism. International Journal of Exergy 13:60-84.

Perendeci, N. A., Ekinci, F. Y., & Godon, J. J. (2013). Monitoring the performance and microbial diversity dynamics of a full scale anaerobic wastewater treatment plant treating sugar factory wastewater. Environmental Science: Processes & Impacts15(2), 494-502.

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.

Taştan, Ö., Baysal, T. (2013). Meyve Sebze İşleme Endüstrisinde Kitosan Kullanımı, GIDA, 38 (3): 175-182.

 

Published in 2012

Sorgüven E, Özilgen M. (2012) Energy utilization, carbon dioxide emission, and exergy loss in flavored yogurt production process. Energy 40:214-225

Gurol, C., Ekinci, F. Y., Aslan, N., & Korachi, M. (2012). Low temperature plasma for decontamination of E. coli in milk. International journal of food microbiology157(1), 1-5.

Kök Taş, T. Ekinci, Y. ,  Guzel-Seydim, Z. B.(2012). Identification of microbial flora in kefir grains sourced from three regional universities in Turkey, International Journal of Dairy Technology, Volume 64

Perendeci, A., Ekinci, F.Y. , Godon ,J.J. , D. Süral (2012) .SSCP Profillerinin İstatiksel Değerlendirilmesinde Temel Bileşen Analizi: Atıksu Arıtma Tesisi Örneği, Çevre Bilim ve Teknoloji Dergisi, Çevre Müh. Odası, 3:4, 313-322

 

Published in 2011

Genc S, Aksan Kurnaz I, Özilgen M. (2011) Astrocyte-neuron lactate shuttle may boost ATP supply to the neurons under hypoxic conditions- an in silico study. BMC Systems Biology 5:162.

Özilgen M, Sorgüven E. (2011) Energy and exergy utilization and carbon dioxide emission in vegetable oil production. Energy 36:5954-5967.

Karakaya A, Özilgen M. (2011) Energy utilization and carbon dioxide emission in the fresh, paste, whole-peeled, diced, and juiced tomato production processes. Energy, 36:5101-5110.

Ekinci, F. Y., Sofu, A., Sağlam, H., Çakır, O., Arıkan, M. S., Goren, İ., ... & Adiloğlu, A. K. (2011). Comparative Analysis of Helicobacter pylori in Natural and Drinking Waters of Isparta and Its Surroundings with Gastric Mucosa of H. pylori Infected Patients. Assessment26, 29.

Seçer, S., Özden, A., Güllüoğlu, Ş., & Ekinci, F. Y. (2011). Diyetle ilişkili hastalıkların önlenmesi ve hayat kalitesinin iyileştirilmesi için genotiplemeye dayalı kişiye özel beslenme. Akademik Gıda 9(4) 51-59.

 

Published in 2010

Sorguven E, Özilgen M. (2010) Thermodynamic assessment of algal biodiesel utilization. Renewable Energy 35:1956-1966.

 

Published in 2009

Gün, İ., Ekinci, F.Y.  (2009). Biyofilmler: Yüzeylerdeki Mikrobiyal Yaşam, Gıda 34 (3): 165-173.

Güçlü Üstündağ Ö., 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.

 

Published in 2008

Ekinci, F. Y. & Gurel M. (2008) Effect of Using Propionic Acid Bacteria as Adjunct Culture in Yogurt Production, Journal of Dairy Science, 91, 892-899.

Ekinci, F. Y., Okur, O. D., Ertekin, B., & Guzel‐Seydim, Z. (2008). Effects of probiotic bacteria and oils on fatty acid profiles of cultured cream. European journal of lipid science and technology, 110(3), 216-224.

Sofu, A., Taş Kök T., Güzel-Seydim Z., Ekinci F. Y. (2008) Isparta İlinde Açıkta Satılan Dondurmalarda Kalite Düzeylerinin Belirlenmesi, Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 12-3, 206-210.

Güçlü Üstündağ Ö., Mazza G (2008).  Extraction of saponins and cyclopeptides from cow cockle seed with pressurized low polarity water.  LWT – Food Science and Technology 41, 1600.

 

Published in 2007

Sofu, A., & Ekinci, F. Y. (2007). Estimation of storage time of yogurt with artificial neural network modeling. Journal of Dairy Science90(7), 3118-3125.

Sofu, A., Demir, N., & Ekinci, F. Y. (2007). Gıda Bilimi Ve Teknolojisi Alanında Yapay Zeka Uygulamaları. Gıda32(2), 93-99.

Güçlü Üstündağ Ö., Temelli F. (2007).  Column fractionation of canola oil deodorizer distillate using supercritical carbon dioxide.  Journal of the American Oil Chemists Society 84, 953.

Güçlü Üstündağ Ö., Mazza G, Balsevıch J (2007).  Pressurized low polarity water extraction of saponins from cow cockle seed.  Journal of Food Engineering 80, 619.

Güçlü Üstündağ Ö., Mazza G (2007).  Saponins Properties applications and processing.  Critical Reviews in Food Science and Nutrition 47, 231.

 

Published in 2006

Ekinci, F. Y. & Barefoot S. F., (2006) Fed-batch enhancenment of jenseniin G, a bacteriocin produced by Propionibacterium jensenii (thoenii)P126. Food Microbiology, Volume 23, Issue 4, 325-330.

Demir, N., Ekinci F.Y. & Arıkan G., (2006) Balıklardan Proteinlerin İzole Edilme Yöntemleri”, Akademik Gıda, Kasım-Aralık,  4:24, 11-17.

Ekinci, F. Y., Sofu A., Ilgın A., Ertekin B., Yıldız A. & Göl Ö. (2006) Gıda Sistemlerindeki Doğal Koruyucu Maddeler: Bakteriyosinler, Akademik Gıda, Temmuz-Agustos 4:22, 3-6.

Güçlü Üstündağ Ö., Temelli F.(2006).  Solubility behavior of ternary systems of lipids in supercritical carbon dioxide.  Journal of Supercritical Fluids 38, 275.

 

Published in 2005

Güçlü Üstündağ Ö., Temelli F. (2005).  Solubility behavior of ternary systems of lipids cosolvents and supercritical carbon dioxide and processing aspects.  Journal of Supercritical Fluids 36, 1.

 

Published in 2004

Baker, S. H., Ekinci F. Y., Quattlebaum R. G. & Barefoot S. F., (2004). Sensitization of gram-negative and gram-positive bacteria to jenseniin G by sublethal injury. Journal of Food Protection Vol 67 No. 5, 1009-1013,

Güçlü Üstündağ Ö., Temelli F. (2004).  Correlating the solubility behavior of minor lipid components in supercritical carbon dioxide.  Journal of Supercritical Fluids (31), 235.

 

Published in 2003

Lam, B. J., Bakshi, A., Ekinci, F. Y., Webb, J., Graveley B. R., Hertel, K. J.  (2003). Enhancer Dependent 5′ Splice Site Control of Fruitless Pre-mRNA Splicing, Journal of Biological Chemistry, Vol. 278, No. 25, 22740–22747.

Kitiş, M., Soroushian, F., Başbuğ, M., Köksal A., Ekinci, F. Y. (2003). Arıtma Süreçlerinde Ultraviyole Radyasyonu İle Dezenfeksiyon, Çevre Bilim ve Teknoloji Dergisi, Çevre Müh. Odası, 1:4, 3-17.

 

Published in 2001

Özilgen M & Ozdemir M. (2001) 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 .

Chen XD, Pirini W, Özilgen M. (2001) 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.

 

Published in 2000

Güçlü Üstündağ Ö. & Temelli F. (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.

 

Published in 1999 

Ekinci, F. Y. & Barefoot S. F. (1999) pH effects on production of jenseniin G, a Propionibacterium bacteriocin, Lett. Appl. Microbiol. 29:176-180.

 

Published in 1998

Özilgen M. (1998) Construction of the quality control charts with sub-optimal size samples. Food Control 9:57-60.

 

Published in 1997

Kücük R, Özilgen M. (1997) 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.

Ozdemir M, Özilgen M. (1997) Comparison of the quality of hazelnuts unshelled with different sizing and cracking systems. Journal of Agricultural Engineering Research 67:219-227.

Emir F, Emir H, Sumnu G, Özilgen M. (1997) Quality control charts for storage of raisins and dried figs. Zeitschrift für Lebensmittel -Untersuchung und-Forschung 204:56-59.

                                           

Published in 1996

Kerr WL, Kauten RJ, Özilgen M, McCarthy MJ, Reid DS. (1996) NMR imaging, calorimetric and mathematical modeling studies of food freezing. Journal of Food Process Engineering 19:363-384.

Üretir G, Özilgen M, Katnas S. (1996) Effects of velocity and temperature of air on the drying rate constants of apple cubes Journal of Food Engineering 30:339-350.

Alpas H, Özilgen M, Bozoglu TF, Katnas S. (1996) Survival and weight loss of baker’s yeast during drying. Enzyme and Microbial Technology 19:348-351.

Dik T, Katnas S, Özilgen M. (1996) Effects of bentonite combinations and gelatin on the rheological behavior of bentonite-apple juice dispersions. Lebensmittel – Wissenschaft und Technologie 29:673-676.

Özilgen S, Özilgen M. (1996) Kinetic compensation relations: Tools for design in desperation Journal of Food Engineering 29:387-397.

 

Published in 1995

Ögel BZ, Özilgen M. (1995) Regulation and Kinetic Modeling of Galactose Oxidase Secretion. Enzyme and Microbial Technology 17:870-876.

Özilgen M, Güvenç G, Makaraci M, Tümer I. (1995) Color change and weight loss of apple slices during drying. European Food Research and Technology 201:40-45.

 

Published in 1994

Kahraman-Dogan H, Bayindirli L, Özilgen M. (1994) Quality control charts for storage of eggs. Journal of Food Quality 17:495 – 501.

Sumnu G, Bayindirli L, Özilgen M. (1994) Quality control charts for storage of apples. Lebensmittel – Wissenschaft und Technologie 27:496 – 499.

Sumnu G. Bayindirli L, Özilgen M. (1994) Quality control charts for storage of apricots. Zeitschrift für Lebensmittel -Untersuchung und-Forschung 199, 201 – 205.

Özilgen S, Özilgen M, Reid DS. (1994) Kinetic compensation during homogeneous and heterogeneous nucleation of ice in aqueous system. Lebensmittel – Wissenschaft und Technologie 27:319 -323.

Alti M, Özilgen M. (1994) Statistical process analysis in broiler feed formulation. Journal of the Science of the Food and Agriculture 66:13 – 20.

Özilgen M, Heil JR. (1994) Mathematical modeling of transient heat and water transport in a baking biscuit. Journal of Food Processing and Preservation 18:133 – 148.

Dik T, Özilgen M. (1994) Rheological behavior of bentonite – apple juice dispersions. Lebensmittel – Wissenschaft und Technologie 27:55 – 58.

Pekyardimci S, Özilgen M. (1994) Solubilization and rheological behavior of raisins. Process Biochemistry 29:465 – 473.

Özilgen M, Kauten RJ. (1994) NMR analysis and modeling of shrinkage and whey expulsion in rennet curd Process Biochemistry 29:373 – 379.

 

Published in 1993

Bayindirli L, Özilgen M, Ungan S. (1993) Mathematical analysis of freeze concentration of apple juice. Journal of Food Engineering 19:95 – 107.

Özilgen M. (1993) Enthalpy – entropy and frequency factor – activation energy compensation relations for diffusion in starch and potato tissue. Starch 45:48 – 51.

Ülgen N, Özilgen M. (1993) Determination of optimum pH and temperature for pasteurization of citrus juices with response surface methodology. Zeitschrift für Lebensmittel -Untersuchung und-Forschung 196:45 – 48.

Tokatli K, Özilgen M. (1993) Temperature effects on permeation of modified atmosphere gas mixtures through a low density polyethylene package film. Polymer International 30:109 – 113.

 

Published in 1992

Durukan A, Özilgen S, Özilgen M. (1992) 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.

Berkman-Dik T, Özilgen M, Bozoglu TF. (1992) Salt, EDTA and pH effects on rheological behavior of mold suspensions. Enzyme and Microbial Technology 14:944 – 948.

Heil J, McCarthy MJ, Özilgen M. (1992) Parameters for predicting canning quality of dry kidney beans. Journal of the Science of the Food and Agriculture 60:519 – 523.

Heil JH, McCarthy MJ, Özilgen M. (1992) Magnetic resonance imaging and modeling of water up-take into dry beans. Lebensmittel – Wissenschaft und Technologie 25:280 -285.

Aktas SN, Özilgen M. (1992) Injury of coli and degradation of riboflavin during pasteurization with microwaves in a tubular flow reactor. Lebensmittel Wissenschaft und Technologie 25:422 – 425.

Yondem F, Özilgen M, Bozoglu TF. (1992) Kinetic aspects of leavening with mixed cultures of Lactobacillus plantarum and Saccharomyces cerevisiae. Lebensmittel Wissenschaft und Technologie 25:162 – 167.

Arikan Ö, Özilgen M. (1992) Settling Kinetics of the Champagne yeast. Enzyme and Microbial Technology 14:762 – 766.

Kosebalaban F, Özilgen M. (1992) Kinetic aspects of wine spoilage by acetic acid bacteria. Journal of Chemical Technology and Biotechnology 55:59 – 63.

Özilgen M, Bayindirli L. (1992) Enthalpy – entropy and frequency factor – activation energy compensation relations for the viscosity of fruit juices. Journal of Food Engineering 17:143 – 151.

Özilgen S, Özilgen M. (1992) 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.

Özen S, Özilgen M. (1992) Effects of substrate concentration on growth and lactic acid production kinetics by mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilusJournal of Chemical Technology and Biotechnology 54:57 – 61.

Akdogan H, Özilgen M. (1992) Kinetics of microbial growth, gas production and dough volume increase during leavening. Enzyme and Microbial Technology 14:141 – 143.

 

Published in 1991

Turhan M, Özilgen M. (1991) Effect of the oven temperature variations on the drying behavior of thin biscuits. Acta Alimentaria 20:197 – 203.

McCarthy MJ, Perez E, Özilgen M. (1991) Model for transient moisture profiles of a drying apple slab using the data obtained with magnetic resonance imaging. Biotechnology Progress 7:540 – 543.

Ülgen N, Özilgen M. (1991) 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.

Tükenmez I, Özilgen M, Biçer A. (1991)  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.

Özilgen M. Durukan A, Ülgen N. (1991)  Enthalpy – entropy and frequency factor- activation energy compensation relations for microbial death in fruit juices. Lebensmittel – Wiessenschaft und Technologie 24:378 – 381.

Tokatli K, Özilgen M. (1991) Kinetic model of microbial exotoxin production. Lebensmittel Wissenschaft und Technologie 24:274 – 277.

Ilter M, Özilgen M, Orbey N. (1991) Modeling permeation of modified atmosphere gas mixtures through a low density polyethylene package film. Polymer International 25:211 – 217.

Korman N, Orbey N, Özilgen M. (1991) A simple procedure for assessing the protective effect of the transparent polymer films used for packaging the foods. Polymer International 25:163 – 166.

Sarikaya A, Özilgen M. (1991) Kinetics of peroxidase inactivation during thermal processing of whole potatoes. Lebensmittel Wissenschaft und Technologie 24:159 -163.

Bayindirli A, Özilgen M, Ungan S. (1991) Kinetic analysis of Aspergillus oryzae cultivations on starch. Biocatalysis 5: 71 – 78.

Özilgen S, Özilgen M. (1991) A model for pasteurization with microwaves in a tubular flow reactor. Enzyme and Microbial Technology 13:419 – 423.

Özilgen M, Çelik M, Bozoglu TF. (1991) Kinetics of spontaneous wine production. Enzyme and Microbial Technology 13:252 – 256.

 

Published in 1990

Tütüncü MA, Özilgen M, Ungan S. (1990) Weight loss behavior of refrigerated and frozen beef and ground beef. Canadian Institute of Food Science and Technology Journal 23:76 – 78.

Özilgen S, Özilgen M. (1990) Kinetic model of lipid oxidation in foods. Journal of Food Science 55:498 – 502.

Berkman T, Bozoglu TF, Özilgen M. (1990) Mixed culture growth kinetics of Streptococcus thermophilus and Lactobacillus bulgaricus. Enzyme and Microbial Technology 12: 138 – 140.

 

Published in 1989

Uysal BZ, Özilgen M. (1989) Axial dispersion of liquid in mobile-bed contacting. Chemical Engineering Communications 81:157 – 166.

Bayindirli L, Özilgen M, Ungan S. (1989) Modeling of apple juice filtrations. Journal of Food Science 54: 1003 -1006.

Kiremitçi M, Özilgen M, Piskin E. (1989) Attachment and growth kinetics of anchorage-dependent BHK cells on microcarriers. Enzyme and Microbial Technology 11:830 – 836.

Yondem F, Özilgen M, Bozoglu TF. (1989) Growth kinetics of Streptococcus thermophilus at sub-bacteriostatic penicillin G concentrations. Journal of Dairy Science 72: 2444 – 2451.

Alaeddinoglu G, Güven A, Özilgen M. (1989) Activity loss kinetics of freeze dried lactic acid starter cultures. Enzyme and Microbial Technology 11:765-769.

 

Published in 1988

Bayindirli A, Yildiz F, Özilgen M. (1988) Modeling of sequential batch ultrafiltration of red beet extract. Journal of Food Science 53:1418 – 1422.

Özilgen M. (1988) Kinetics of multiproduct acidogenic and solventogenic batch fermentations. Applied Microbiology and Biotechnology 29:536-543.

Tamer, IM, Özilgen M, Ungan S. (1988) Kinetics of riboflavin production by brewer’s yeast. Enzyme and Microbial Technology 10:754-756.

Özadali F, Özilgen M. (1988) Microbial growth kinetics of fed-batch fermentations. Applied Microbiology and Biotechnology 29:203-207.

Özilgen M, Ollis DF, Ogrydziak D. (1988) Kinetics of batch fermentations with Kluyveromyces fragilis. Enzyme and Microbial Technology 10:165 -172.

Özilgen M. (1988) Kinetics of amino acid production by over-producer mutant microorganisms. Enzyme and Microbial Technology 10:110 -114.

 

Published in 1987

Yener E, Ungan S, Özilgen M. (1987) Drying behavior of honey – starch mixtures. J. Food Sci. 52:1054 – 1058.

Bozoglu TF, Özilgen M, Bakir U. (1987) Survival kinetics of lactic acid starter cultures during and after freeze drying. Enzyme and Microbial Technology, 9:531-537.