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Uluslararası hakemli dergilerde yayınlanan makaleler (SCI & SSCI & Arts and Humanities)

  • Helvacıoğlu, S., Charehsaz, M., Özan, G., Güzelmeriç, E., Türköz-Acar, E., Sipahi, H., Ekinci, F. Y., Yeşilada, E., Aydın, A. (2021). Comparative study of molasses produced by traditional and industrial techniques from the viewpoint of furan derivatives, mutagenicity/antimutagenicity, and microbiological safety. International Food Research Journal, 28(25):1067-1077.
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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.
  • 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
  • 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.
  • 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.
  • 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,
  • 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.
  • Ekinci, F. Y., & Barefoot S. F. (1999). pH effects on production of jenseniin G, a Propionibacterium bacteriocin, Lett. Appl. Microbiol. 29:176-180.