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

  • 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.
  • 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.
  • 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.
  • Özilgen, M. (2021). Biothermodynamics may be a highly useful tool to help medical practitioners to detect and cure morbidities. International Journal of Medical Engineering and Informatics, in Press. 
  • Şimşek, B., Özilgen, M., Utku, F.S. (2021). How much energy is stored in SARS‐CoV‐2 and its structural elements? Energy Storage, e298. https://doi.org/10.1002/est2.298
  • Yildiz, C., Öngel, M.E, Yilmaz, B., Ozilgen, M. (2021).Diet-dependent entropic assessment of athletes’ lifespan. Journal of Nutritional Science,10(e83), 1-8. https://doi.org/10.1017/jns.2021.78
  • Ozilgen, S., Aral, S., Ozilgen, M. (2021). Eco-Friendly Alternative to Brining for Sustainable Storage of Table-Olives Based on the Analyses Done with the Extracted Oil.Europen Journal of Lipid Science and Technology, 2000343. https://doi.org/10.1002/ejlt.202000343
  • Semerciöz, A.S., Soyalp, K. Ulu, G., Özilgen, M. (2021). Effects of energy storage by the seaweeds on their ecosystems. Energy Storage, e266. https://doi.org/10.1002/est2.266.
  • Ulu, G., Semerciöz, A.S., Özilgen, M. (2021). Energy storage and reuse in biological systems: Case studies. Energy Storage, e253. https://doi.org/10.1002/est2.253
  • 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, 25(1), 38-57.
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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 
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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.
  • Özilgen M. (1998). Construction of the quality control charts with sub-optimal size samples. Food Control 9:57-60.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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