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