2024
Özilgen, M. (2024). Biothermodynamics may be a highly useful tool to help medical practitioners to detect and cure morbidities. International Journal of Medical Engineering and Informatics, 16(1), 15-22.
Akkaş, C. U., & Üstündağ, Ö. G. (2024). Evaluation of rapid alert system for food and feed (RASFF) data for mycotoxin contaminated dried figs originating from Türkiye. Food Control, 110442.
Çiftçi, H. G., Bilge, G., & Aytaç, E. (2024). Monitoring the quality changes and freshness assessment of eggs based on chemometrics method. Journal of Food Process Engineering, 47(3), e14591.
Öztürk, H. İ., Buzrul, S., Bilge, G., & Yurdakul, M. (2024). Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality. Journal of the Science of Food and Agriculture, 104(3), 1784-1792.
Ertek, G., Kutlu, B., Taştan, Ö., Şahyar, B., Çil, H., Baysal, T. (2024). Decontamination of ochratoxin A from raisins by different processes: Evaluation of efficiency and quality attributes. International Journal of Food Science & Technology, doi: 10.1111/ijfs.17506.
Çelebi, N., Aral, N. & Taştan, Ö. (2024). Development and characterization of pomegranate peel powder and waterborne polyurethane-coated fabrics. Journal of Coatings Technology and Research. https://doi.org/10.1007/s11998-024-00939-y.
Ghadiri, N., Javidan, M., Sheikhi, S., Taştan, Ö., Parodi, A., Liao, Z., Tayybi Azar, M. & Ganjalıkhani-Hakemi, M. (2024). Bioactive peptides: an alternative therapeutic approach for cancer management. Frontiers in Immunology. 15:1310443. doi: 10.3389/fimmu.2024.1310443
2023
Ozan, G., Cumbul, A., Sumer, E., Aydin, A., & Ekinci, F. Y. (2023). Safety assessment of European cranberrybush (Viburnum opulus L.) fruit juice: Acute and subacute oral toxicity. Food and Chemical Toxicology, 181, 114082.
Semerciöz-Oduncuoğlu, A. S., Mitchell, S. E., Özilgen, M., Yilmaz, B., & Speakman, J. R. (2023). A step toward precision gerontology: Lifespan effects of calorie and protein restriction are consistent with predicted impacts on entropy generation. Proceedings of the National Academy of Sciences, 120(37), e2300624120.
Duman, G., Gucu, E., Utku, F. S., Uner, B., Macit, M., Sarialtin, S., & Ozilgen, M. (2023). Kinetic assessment of iontophoretic delivery efficiency of niosomal tetracycline hydrochloride incorporated in electroconductive gel. Drug Delivery and Translational Research, 1-12.
Alşal, S. S., Deniz, C., Urfalıoğlu, D. S., & Özilgen, M. (2023). Role of soft-skills in research, innovation and commercialisation. International Journal of Research, Innovation and Commercialisation, 5(1), 56-69.
Öngel, M. E., Yildiz, C., Başer, Ö., Yilmaz, B., & Özilgen, M. (2023). Thermodynamic assessment of the effects of intermittent fasting and fatty liver disease diets on longevity. Entropy, 25(2), 227.
Semerciöz, A. S., & Özilgen, M. (2023). How much energy is needed to keep the stored cellular mass and energy free of errors: Case studies. Energy Storage, 5(1), e389.
Yalçınkaya, B. H., Genc, S., Yılmaz, B., & Özilgen, M. (2023). How does exercise affect energy metabolism? An in silico approach for cardiac muscle. Heliyon.
Yıldız, C., Olcay, A. B., & Özilgen, M. (2023). Comparison of hydrogen production with the help of the plastic digesting organisms and by pyrolysis. International Journal of Global Warming, 29(4), 395-405.
Özilgen, M. (2023). Exergetic growth efficiency of Kluyveromyces fragilis on complex organic and minimal inorganic media. International Journal of Exergy, 40(3), 336-346.
Casanova, L., Beldjilali, S. A., Bilge, G., Sezer, B., Motto-Ros, V., Pelascini, F., Banaru, D., Hermann, J. (2023). Evaluation of limits of detection in laser-induced breakdown spectroscopy: demonstration for food. Spectrochimica Acta Part B: Atomic Spectroscopy, 207, 106760.
Taştan, Ö. (2023). Effect of Dietary Fiber Enrichment on Quality Characteristics and Consumer Acceptance of Fruit Snacks. Akademik Gıda, 21(4), 343-352. https://doi.org/10.24323/akademik-gida.1422812
Altunay, C., Taştan, Ö. (2023). Vitex Agnus-Castus: Beneficial Properties, ClinicalStudies, and Potential Future Applications in Food. Turkish Journal of Agriculture - Food Science and Technology, 11(11): 2185-2193. doi: https://doi.org/10.24925/turjaf.v11i11.2185-2193.6114
Ertek G., Taştan Ö. & Baysal T. (2023) Combined use of vacuum impregnation and encapsulation technologies for phenolic enrichment of strawberries. Food Chemistry, 398, 133853. doi: 10.1016/j.foodchem.2022.133853
2022
Karaman, E., Boukhari, N., & Özilgen, M. (2022). Contribution of statistical quality control to research innovation and commercialisation in biomedical industry. International Journal of Research, Innovation and Commercialisation, 4(2), 133-157.
Ulu, G., Öngel, M. E., Yilmaz, B., & Özilgen, M. (2022). Thermodynamic Assessment of the Impact of Pregnancy and Lactation on the Longevity of Women. International Journal of Thermodynamics, 25(4).
Yildiz, C., & Özilgen, M. (2022). Species‐specific biological energy storage and reuse. Energy Storage, e382.
Şimşek, B., Özilgen, M., & Utku, F. Ş. (2022). How much energy is stored in SARS‐CoV‐2 and its structural elements?. Energy Storage, 4(2), e298.
Özilgen, M. (2022). Research innovation and commercialisation incentives on the beginning and development of engineering education in the West and in Turkey. International Journal of Research, Innovation and Commercialisation, 4(1), 52-62.
Özilgen, M. , Kayalı, D. , Yılmaz, B. & Yavuz, Y. (2022). Entropic Assessment of Sleeping Comfort . International Journal of Thermodynamics , 25 (3) , 64-73 . DOI: 10.5541/ijot.1108911
Yildiz, C., & Özilgen, M. (2022). Why brain functions may deteriorate with aging: a thermodynamic evaluation. International Journal of Exergy, 37(1), 87-101.
Buzrul, S., Öztürk, H. İ., Bilge, G., Baltacıoğlu, C., Karacabey, E., & Altunbaş, O. (2022). Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color. Food and Bioprocess Technology, 15(5), 1188-1194.
Bilge, G., Yurdakul, M., Buzrul, S., & Bulut, O. (2022). Evaluation of the effect of pulsed electric field on coffee arabica beans. Food and Bioprocess Technology, 15(5), 1073-1081.
Sinangil, Z., Taştan, Ö., Baysal, T. (2022). Beta-Glucan as a Novel Functional Fiber: Functional Properties, Health Benefits and Food Applications. Turkish Journal of Agriculture - Food Science and Technology, 10(10): 1957-1965. doi: https://doi.org/10.24925/turjaf.v10i10.1957-1965.5430.
Kutlu B., Taştan Ö. & Baysal T. (2022) Decontamination of frozen cherries by innovative light-based technologies: Assessment of microbial inactivation and quality changes. Food Control, 141, 109149. doi: 10.1016/j.foodcont.2022.109149
Ayrıç Danışman, F., Taştan, Ö., Baysal, T. (2022). Development of intermediate-moisture apricot with impregnation of Bacillus coagulans GBI-30 6086 as a functional snack: Quality assessment during storage. Journal of Food Processing and Preservation, e16348. https://doi.org/10.1111/jfpp.16348
Taştan, P., Taştan, Ö., Yalçın Şahyar, B. (2022). Detection of pesticide residues in olive leaves from İzmir, Turkey. International Journal of Nature and Life Sciences (IJNLS), 6 (1).
2021
Yildizhan, H., Taki, M., Özilgen, M., Gorjian, S. (2021). Renewable energy utilization in apple Production process: A thermodynamic approach. Sustainable Energy Technologies and Assessments, 43, 100956. https://doi.org/10.1016/j.seta.2020.100956
Yildiz, C. Yilmaz, B., Özilgen, M. (2021). Fraction of the metabolic ageing entropy damage to a host may be flushed out by gut microbiata. International Journal of Exergy, 34(2), 179-195. https://doi.org/10.1504/IJEX.2021.113004
Nadi, F, Özilgen, M. (2021). Effects of COVID-19 on energy savings and emission reduction: A case study. International Journal of Global Warming, In Press.
Öngel, M.E., Yildiz, C., Yilmaz, C., Özilgen, M. (2021). Nutrition and disease-related entropy generation in cancer. International Journal of Exergy, 34(4), 411-423.
Öngel, M.E., Yildiz, C., Akpinaroğlu, C., Yilmaz, C., Özilgen, M. (2021). Why women may live longer than men do? A telomere-length regulated and diet - based entropic assessment. Clinical Nutrition, 40(3), 1186-1191. https://doi.org/10.1016/j.clnu.2020.07.030
Bilge, G., Eseller, K. E., Berberoglu, H., Sezer, B., Tamer, U., & Boyaci, I. H. (2021). Comparison of different calibration techniques of laser induced breakdown spectroscopy in bakery products: on NaCl measurement. Journal of the European Optical Society-Rapid Publications, 17(1), 1-8.
2020
Özilgen, M., Yilmaz, B. (2020). Covid-19 disease causes an energy supply deficit in a patient. International Journal Energy Research, 2020, 1–4. https://doi.org/10.1002/er.5883
Nazir, S., Özilgen, M. (2020). How to reduce environmental impact of hamburger menu? International Journal of Global Warming, 22(2), 235. https://doi.org/10.1504/IJGW.2020.10032580
Yildiz, C., Semrciöz, A.S., Yalcinkaya, B.H., İpek, T.D., Öztürk-Işık, E., Özilgen, M. (2020). Entropy generation and accumulation of the biological systems. International Journal of Exergy, 33(4), 444-468. https://doi.org/10.1504/IJEX.2020.111691
Gökbulak, S.G., Nazir, S., Tuncel, S., Özilgen, M. (2020). How to benefit from the food waste in the era of global warming? International Journal of Global Warming, 20(3), 216-236. https://doi.org/10.1504/IJGW.2020.10028205.
Yilmaz, B., Ercan, S., Akduman, S., Özilgen, M. (2020). Energetic and exergetic cots of COVID-19 infection on the body of a patient. International Journal of Exergy, 32(3), 314-327. https://doi.org/10.1504/IJEX.2020.108602
Semerciöz, S., Yılmaz, B., Özilgen, M. (2020). Thermodynamic assessment of allocation of energy and exergy of the nutrients for the life processes during pregnancy. The British Journal of Nutrition, 124(7), 1-30. https://doi.org/10.1017/S0007114520001646.
Yildiz, C., Bilgin, V.A., Yilmaz, B., Özilgen M. (2020). Organisms live at far-from-equilibrium with their surroundings while maintaining homeostasis, importing exergy and exporting entropy. International Journal of Exergy, 31(3), 287. https://doi.org/10.1504/IJEX.2020.106457
Bilge, G. (2020). Investigating the effects of geographical origin, roasting degree, particle size and brewing method on the physicochemical and spectral properties of Arabica coffee by PCA analysis. Journal of Food Science and Technology, 57(9), 3345-3354.
Bilge, G., & Özdemir, K. S. (2020). Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types. Journal of the Science of Food and Agriculture, 100(9), 3741-3747.
Genis, D. O., Sezer, B., Bilge, G., Durna, S., & Boyaci, I. H. (2020). Development of synchronous fluorescence method for identification of cow, goat, ewe and buffalo milk species. Food Control, 108, 106808.
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.
2019
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. https://doi.org/10.1504/IJEX.2019.101624
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. https://doi.org/10.1504/IJEX.2019.097269
Yalçınkaya, B.H., Yılmaz, B., Özilgen, M. (2019). Thermodynamic assessement of information transmission in squid's giant a xon may explain why squid populations thrive with global warming. International Journal of Global Warming,19(3), 233-250. https://doi.org/10.1504/IJGW.2019.103722
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. https://doi.org/10.1504/IJGW.2019.097864
Özilgen, M. (2019). Role of innovation in commercialization of bioenergy research. International Journal of Research, Innovation and Commercializaton, 2(2), 77 - 90. https://doi.org/10.1504/IJRIC.2019.104008
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 and Technology, 54(5), 1609-1616. https://doi.org/10.1111/ijfs.14029
Sezer, B., Bilge, G., Eseller, K. E., Berberoglu, H., & Boyaci, I. H. (2019). Laser induced breakdown spectroscopy based diffusion modelling in cheese matrix. Journal of Food Engineering, 263, 320-325.
Genis, D. O., Bilge, G., Sezer, B., Durna, S., & Boyaci, I. H. (2019). Identification of Cow, Buffalo, Goat and Ewe Milk Species in Fermented Dairy Products Using Synchronous Fluorescence Spectroscopy. Food Chemistry.
Ayvaz, H., Sezer, B., Dogan, M. A., Bilge, G., Atan, M., & Boyaci, I. H. (2019). Multiparametric analysis of cheese using single spectrum of laser-induced breakdown spectroscopy. International Dairy Journal, 90, 72-78.
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. https://doi.org/10.1016/j.foodchem.2019.05.171
2018
Çatak, J., Özilgen, M., Olcay, A.B., 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. https://doi.org/10.1504/IJEX.2018.088885
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. https://doi.org/10.1504/IJEX.2018.089552
Semerciöz, S., Yılmaz, B., Özilgen, M. (2018). Entropy generation behavior of lean and obese rats shows the effect of the diet on the wasted life span work. International Journal of Exergy, 26, 359- 391. https://doi.org/10.1504/IJEX.2018.093148
Ertürk, A., Özilgen, M. (2018). Effect of manure utilization preferences on the sustainability of model network of chicken meat and egg producing and consuming businesses. International Journal of Sustainable Agricultural Management and Informatics, 26(2), 151-182.
Özilgen, M. (2018). Assessment of nutrition with Dincer's six-step approach of exergization. International Journal Energy Research, 42(11), 1-4. https://doi.org/10.1002/er.4167
Yavuztürk, B., Bucak, S., Özilgen, M. (2018). Waste generation and product yield evaluation and exergy analysis during bisphosphonate synthesis and medical drug production processes. Journal of Cleaner Production, 198, 242-257. https://doi.org/10.1016/j.jclepro.2018.06.307
Özilgen M. (2018). Nutrition and production related energies and exergies of foods. Renewable and Sustainable Energy Reviews, 96, 275-295. https://doi.org/10.1016/j.rser.2018.07.055
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 Chemistry, 253, 46-54. https://doi.org/10.1016/j.foodchem.2018.01.116
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 Chemistry, 265, 298-307. https://doi.org/10.1016/j.foodchem.2018.05.088
Bilge, G., Sezer, B., Boyaci, I. H., Eseller, K. E., & Berberoglu, H. (2018). Performance evaluation of laser induced breakdown spectroscopy in the measurement of liquid and solid samples. Spectrochimica Acta Part B: Atomic Spectroscopy, 145, 115-121.
Sezer, B., Apaydin, H., Bilge, G., & Boyaci, I. H. (2018). Detection of Pistacia vera Adulteration by Using Laser Induced Breakdown Spectroscopy. Journal of the Science of Food and Agriculture.
Sezer, B., Apaydin, H., Bilge, G., & Boyaci, I. H. (2018). Coffee arabica adulteration: Detection of wheat, corn and chickpea. Food chemistry, 264, 142-148.
Sezer, B., Bilge, G., Berkkan, A., Tamer, U., & Boyaci, I. H. (2018). A rapid tool for determination of titanium dioxide content in white chickpea samples. Food chemistry, 240, 84-89.
Sezer, B., Durna, S., Bilge, G., Berkkan, A., Yetisemiyen, A., & Boyaci, I. H. (2018). Identification of milk fraud using laser-induced breakdown spectroscopy (LIBS). International Dairy Journal, 81, 1-7.
Sezer, B., Velioglu, H. M., Bilge, G., Berkkan, A., Ozdinc, N., Tamer, U., & Boyaci, I. H. (2018). Detection and quantification of a toxic salt substitute (LiCl) by using laser induced breakdown spectroscopy (LIBS). Meat science, 135, 123-128.
Velioglu, H. M., Sezer, B., Bilge, G., Baytur, S. E., & Boyaci, I. H. (2018). Identification of offal adulteration in beef by laser induced breakdown spectroscopy (LIBS). Meat science, 138, 28-33.
2017
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. https://doi.org/10.1016/j.jclepro.2017.07.169
Özilgen, M. (2017). Assessment of the use of zero-emission vehicles and microbial fertilizers in beverage production. Journal of Cleaner Production, 165, 298-311. https://doi.org/10.1016/j.jclepro.2017.07.121
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. https://do.org/10.1016/j.spc.2017.05.003
Özilgen, M. (2017). Review on biothermoydnamics applications: timeline, challenges, and opportunities. International Journal Energy Research, 41, 1513-1533. https://doi.org/10.1002/er.3712
Erşan, S., Güçlü-Üstündağ, Ö.,Carle, R., Schweiggert, R.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. https://doi.org/10.1016/j.jfca.2017.04.013.
Seçmeler, Ö., Güçlü-Üstündağ, Ö. (2017). Behavior of lipophilic bioactives during olive oil processing. European Journal of Lipid Science and Technology,119(9), 1-14. https://doi.org/10.1002/ejlt.201600404
Sezer, B., Bilge, G., & Boyaci, I. H. (2017). Capabilities and limitations of LIBS in food analysis. TrAC Trends in Analytical Chemistry, 97, 345-353.
Sezer, B., Bilge, G., Sanal, T., Koksel, H., & Boyaci, I. H. (2017). A novel method for ash analysis in wheat milling fractions by using laser-induced breakdown spectroscopy. Journal of Cereal Science, 78, 33-38.
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. https://doi.org/10.1111/jfbc.12361
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. https://doi.org/10.1016/j.foodchem.2017.06.025
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. https://doi.org/10.1016/j.ijfoodmicro.2017.08.011
2016
Sofu, A., Ekinci, F.Y. (2016). Bacterial diversity dynamics of traditional Turkish ezine cheese as evaluated by PCR-DGGE and SSCP analysis. International Journal of Dairy Technology, 69(4), 592-600. https://doi.org/10.1111/1471-0307.12311
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 Technology, 242(9), 1523–1532. https://doi.org/10.1007/s00217-016-2653-9
Ekinci, F.Y., Baser, G.M., Özcan, E., Güçlü-Üstündağ, Ö., Korachi, M., Sofu, A., Blumberg, J.B., ChenOliver , C. -Y (2016). Characterization of chemical biological and antiproliferative properties of fermented black carrot juice shalgam. European Food Research and Technology, 242, 1355–1368 (2016). https://doi.org/10.1007/s00217-016-2639-7
Yalçınkaya, B.H., Erikli, Ş., Özilgen, B.A., Olcay, A.B., 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. https://doi.org/10.1016/j.energy.2016.02.077
Özilgen, M. (2016). Energy utilization and carbon dioxide emission during production of snacks. Journal of Cleaner Production, 112, 2601-2612. https://doi.org/10.1016/j.jclepro.2015.10.031
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)-MSn. Journal of Agricultural and Food Chemistry, 64(26), 5334-5344. https://doi.org/10.1021/acs.jafc.6b01745
Seçmeler, Ö., Güçlü -Üstündağ, Ö. (2016). A rapid in house validated GC FID method for simultaneous determination of lipophilic bioactives in olive oil: squalene, tocopherol and sitosterol. European Food Research and Technology, 119(1), 1500420. https://doi.org/10.1002/ejlt.201500420
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 Technology, 242(9), 1523–1532. https://doi.org/10.1007/s00217-016-2653-9
Ekinci, F.Y., Baser, G.M., Özcan, E., Güçlü-Üstündağ, Ö., Korachi, M., Sofu, A., Blumberg, J.B., ChenOliver , C. -Y (2016). Characterization of chemical biological and antiproliferative properties of fermented black carrot juice shalgam. European Food Research and Technology, 242, 1355–1368 (2016). https://doi.org/10.1007/s00217-016-2639-7
Bilge, G., Sezer, B., Eseller, K. E., Berberoglu, H., Koksel, H., & Boyaci, I. H. (2016). Ash analysis of flour sample by using laser-induced breakdown spectroscopy. Spectrochimica Acta Part B: Atomic Spectroscopy, 124, 74-78.
Bilge, G., Sezer, B., Eseller, K. E., Berberoglu, H., Topcu, A., & Boyaci, I. H. (2016). Determination of whey adulteration in milk powder by using laser induced breakdown spectroscopy. Food chemistry, 212, 183-188.
Bilge, G., Sezer, B., Eseller, K. E., Berberoğlu, H., Köksel, H., & Boyacı, İ. H. (2016). Determination of Ca addition to the wheat flour by using laser-induced breakdown spectroscopy (LIBS). European Food Research and Technology, 242(10), 1685-1692.
Bilge, G., Velioglu, H. M., Sezer, B., Eseller, K. E., & Boyaci, I. H. (2016). Identification of meat species by using laser-induced breakdown spectroscopy. Meat science, 119, 118-122.
Sezer, B., Bilge, G., & Boyaci, I. H. (2016). Laser-induced breakdown spectroscopy based protein assay for cereal samples. Journal of agricultural and food chemistry, 64(49), 9459-9463.
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. https://doi.org/10.1016/j.foodhyd.2016.06.036
2015
Aydın, 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), e17920. https://doi.org/10.5812/jjm.8(4)2015.17920
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. https://doi.org/10.1016/j.energy.2015.08.095
Ozturk, B., Ozilgen, M., Argin, S., McClements, D.J. (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. https://doi.org/10.1016/j.foodchem.2015.04.065
Ozturk, B., Ozilgen, M., Argin, S., McClements, D.J. (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. https://doi.org/10.1016/j.foodchem.2015.05.005
Küçük, K., Tehavita, R., Sorgüven, E., Demirel, Y., Özilgen, M. (2015). Bioenergetics of growth and lipid production in Chlamydomonas reinhardtii. Energy, 83, 503-510. https://doi.org/10.1016/j.energy.2015.02.054
Sorgüven, E., Özilgen, M. (2015). First and second law work production efficiency of a muscle cell. International Journal of Exergy, 18, 142-156. https://doi.org/10.1504/IJEX.2015.072164
Çatak, J., Develi, A.Ç., Sorgüven, E., Özilgen, M., İnal, H.S. (2015). Lifespan entropy generated by the masseter muscles during chewing: an indicator of the life expectancy? International Journal of Exergy, 18, 46-66. https://doi.org/10.1504/IJEX.2015.072056
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. https://doi.org/10.1504/IJEX.2015.067297
Bilge, G., Boyacı, İ. H., Eseller, K. E., Tamer, U., & Çakır, S. (2015). Analysis of bakery products by laser-induced breakdown spectroscopy. Food chemistry, 181, 186-190.
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.
Tastan, O., Baysal, T. (2015). Clarification of pomegranate juice with chitosan: Changes on quality characteristics during storage. Food Chemistry, 180, 211-218. https://doi.org/10.1016/j.foodchem.2015.02.053
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. https://doi.org/10.1111/jfq.12156
2014
Korachi, M., Ozen, F., Aslan, N., Vannini, L., Guerzoni, M.E., Gottardi, D., Ekinci, F.Y. (2014). Biochemical changes to milk following treatment by a novel, cold atmospheric plasma system. International Dairy Journal, 42, 64-69. https://doi.org/10.1016/j.idairyj.2014.10.006
Ozen, F., Ekinci, F.Y., Korachi, M. (2014). The inhibition of Helicobacter pylori infected cells by Origanum minutiflorum. Industrial Crops and Products, 58, 329–334. https://doi.org/10.1016/j.indcrop.2014.04.037
Oztürk, B., Argin, S., Ozilgen, 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. https://doi.org/10.1016/j.jfoodeng.2014.06.015
2013
Perendeci, 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 and Impacts, 15(2), 494-502.
Solmaz, G., Ozen, F., Ekinci, F.Y, Bird, P.S., 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. https://doi.org/10.5812/jjm.9058
Sorgüven, E., Özilgen, M. (2013). Thermodynamic efficiency of synthesis, storage and breakdown of the high-energy metabolites by photosynthetic microalgae. Energy, 58, 679-687. https://doi.org/10.1016/j.energy.2013.06.003
Özilgen, S., Bucak, S., 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(3), 466-76. https://doi.org/10.1007/s13197-011-0371-7
Genc, S., Sorguven, E., Aksan-Kurnaz, I., Özilgen, M. (2013). Exergetic efficiency of ATP production in neuronal glucose metabolism. International Journal of Exergy, 13(1), 60 - 84. https://doi.org/10.1504/IJEX.2013.055778
Sorgüven, E., Özilgen, M. (2013). Unsteady exergy destruction of the neuron under dynamic stress conditions. Energy, 59, 422-431. https://doi.org/10.1016/j.energy.2013.06.062
2012
Gurol, C., Ekinci, F.Y., Aslan,N., Korachi, M. (2012). Low temperature plasma for decontamination of E. coli in milk. International Journal of Food Microbiology, 157(1), 1-5. https://doi.org/10.1016/j.ijfoodmicro.2012.02.016.
Kök-Taş, T. Ekinci, F.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, 65(1), 126-131. https://doi.org/10.1111/j.1471-0307.2011.00733.x
Ekinci, F.Y., Sofu, A., Sağlam, H., Çakır, O., Arıkan, M.S., Goren, I., Isler, M., Adiloglu, 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. Nobel Medicus, 7(2), 09-14.
Sorgüven, E., Özilgen, M. (2012). Energy utilization, carbon dioxide emission, and exergy loss in flavored yogurt production process. Energy, 40, 214-225. https://doi.org/10.1016/j.energy.2012.02.003
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. https://doi.org/10.1186/1752-0509-5-162
Özilgen, M., Sorgüven, E. (2011). Energy and exergy utilization and carbon dioxide emission in vegetable oil production. Energy, 36, 5954-5967. https://doi.org/10.1016/j.energy.2011.08.020
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. https://doi.org/10.1016/j.energy.2011.06.007
2010
Sorguven, E., Özilgen, M. (2010). Thermodynamic assessment of algal biodiesel utilization. Renewable Energy, 35, 1956-1966. https://doi.org/10.1016/j.renene.2010.01.024
2009
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, 32-38. https://doi.org/10.3168/jds.2007-0244
2008
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, 1600-1606. https://doi.org/10.1016/j.lwt.2007.10.019
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. https://doi.org/10.3168/jds.2007-0244
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. https://doi.org/10.1002/ejlt.200700038
2007
Sofu, A., & Ekinci, F. Y. (2007). Estimation of storage time of yogurt with artificial neural network modeling. Journal of Dairy Science, 90(7), 3118-3125.
Sofu, A., Demir, N., & Ekinci, F. Y. (2007). Gıda Bilimi Ve Teknolojisi Alanında Yapay Zeka Uygulamaları. Gıda, 32(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.
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.
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.
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.
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.
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.
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.
1999 Yılında Yayınlanmış Makaleler
Ekinci, F. Y., & Barefoot S. F. (1999). pH effects on production of jenseniin G, a Propionibacterium bacteriocin, Lett. Appl. Microbiol. 29:176-180.
1998
Özilgen M. (1998). Construction of the quality control charts with sub-optimal size samples. Food Control 9:57-60.
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.
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.
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.
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.
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.
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 JH., 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 thermophilus. Journal 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.
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.
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.
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.
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.
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.