Yıldız G, Bilgicli N (2012) Effects of Whole Buckwheat Flour on Physical, Chemical and Sensory Properties of Flat Bread, Lavaş. Czech Journal of Food Sciences, 30(6):534-540.
Tamer CE, ÖU Çopur, B Incedayı, H Vural (2012) Evaluation of Some Quality Parameters of Minimaly Processed Celery by Quantitative Analysis. Journal of Food Processing and Preservation. doi:10.1111/j.1745-4549.2012.00687.x
Tamer CE (2012) Quality evaluation of canned cauliflower pickles prepared with different ingredients. African Journal of Agricultural Research. Vol. 7(10), 1550-1555.
Tamer CE, Incedayı B, Yıldız B, Çopur ÖU (2012) The use of vacuum impregnation for debittering green olives. Food Bioprocess Technol. DOI: 10.1007/s11947-012-0971-x, in press.
Suna S, Tamer CE, Çopur ÖU, Turan ME (2013) Determination of antioxidant activity, total phenolics and mineral contents of some functional vegetable juice, JFAE, Vol 11 (2) (in press).
Gürbüz O, Rouseff R, Rouseff J, Talcott ST (2012) Changes in Muscadine Wine Sulphur Volatiles Produced with Pectinase Pre-treatment and Traditional Methods. JAFC (in press).
Goncagül G, Şahan Y, Gürbüz O, Kara A (2012) Effect of polyethylene glycol coating on Salmonella Enteritidis in artificially contaminated eggs. CyTA - Journal of Food 1-7.
Ozcan T and Kurdal E (2012) The effects of using a starter culture, lipase and protease enzymes on ripening of Mihalic cheese, International Journal of Dairy Technology, Vol. 65 (4): 585-593.
Eren-Vapur U and Ozcan T (2012) Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without
the addition of starter culture, Mljekarstvo (Dairy), Vol. 62 (4):241-250, (2012).
Incedayı B, Suna S (2012) Effects of modified atmosphere packaging on quality of minimally processed cauliflower. Acta Alimentaria, An International Journal of Food Science. Vol. 41 (4), pp. 401–413.
Kilci A, Gocmen D (2012) Dietary Fiber and Beta-glucan Contents of Oat Tarhana: A Turkish Fermented Cereal Food. Journal of Agricultural Science, 4(11): 72-77.
Yılmaz-Ersan L and Turan MA (2012) Major and minor element concentrations in fermented shalgam beverage, International Journal of Food Properties, 15 (4), 903-911.
Kumral A, Korukluoglu M, Romero C, De Castro A, Ruiz-Barba JL, Brenes M (2013) Phenolic inhibitors involved in the natural fermentation of Gemlik cultivar black olives. European Food Research and Technology. DOI 10.1007/s00217-012-1859-8, 236: 101-107.
Sahan Y, Dundar AN, Aydın E, Kilci A, Dulger D, Kaplan FB, Gocmen D, Celik G (2013) Characteristics of Cookies Supplemented with Oleaster (Elaeagnus angustifolia L.) Flour. I Physicochemical, Sensorial and Textural Properties. Journal of Agricultural Science; 5(2), (In press)
2011 YILI YAYINLARI
Lagouri V, Güldaş M, Gürbüz O (2011) In-vitro antioxidant/free radical scavenging and antibacterial properties of endemic oregano and thyme extracts from Greece. Food Science and Biotechnology. 20:6 (1487-1493), DOI: 10.1007/s10068-011-0206-3.
Gürbüz O (2011) Determination of trans-1,3 pentadiene in Foods due to the presence of Sorbic Acid Using SPME-GC-MS. Instrumentation Science & Technology, 39:1–15.
Ozcan G, Barringer S (2011) Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness Level and in Different Cultivars J Food Sci 76: 324–333.
Ozgur M, Akpınar-Bayizit A, Ozcan T and Yılmaz-Ersan L (2011) Effect of Dehydration on Several Physico-Chemical Properties and the Antioxidant Activity of Leeks (Allium porrum L.), Not Bot Hort Agrobot Cluj Vol. 39 (1): 144-151.
Ozgur M, Ozcan T, Akpınar-Bayizit A and Yılmaz-Ersan L (2011) Functional compounds and antioxidant properties of dried green and red peppers ,African Journal of Agricultural Research, Vol. 6 (25): 5638-5644.
Ozcan T, Akpinar-Bayizit A, Sahin OI, Yilmaz-Ersan L (2011) The Formation of Polycyclic Hydrocarbons During Smoking Process of Cheese. Mljekarstvo (Dairy) Vol. 61 (3), 193-198.
Ozcan T, Horne D, Lucey JA (2011) Effect of Increasing the Colloidal Calcium Phosphate of Milk on The Texture and Microstructure of Yogurt. J Dairy Sci Vol. 94 (11): 5278-5288.
Degirmencioglu N, Gurbuz O, Degirmencioglu A, Sahan Y, Ozbey H (2011) Effect of MAP and Vacuum Sealing on Sensory Qualities of Dry- Salted Olive. Food Sci Biotechnol 20.
Sahan Y (2011) Effect of Prunus laurocerasus L. (Cherry Laurel) Leaf Extracts on Growth of Bread Spoilage Fungi. Bulg J Agric Sci 17: 83-92.
Cansev A, Sahan Y, Celik G, Taskesen S, Ozbey H (2011) Chemical Properties and Antioxidant Capacity of Elaeagnus angustifolia L. Fruits. Asian J Chem 23: 2661-2665.
Aydin E, Gocmen D (2011) Cooking Quality and Sensorial Properties of Noodle Supplemented with Oat Flour. Food Sci Biotechnol 20: 507-511.
Degirmencioglu N, Gocmen D, Inkaya AN, Aydin E, Guldas M, Gonenc S (2011) Influence of Modified Atmosphere Packaging and Potassium Sorbate on Microbiological Characteristics of Sliced Bread. J Food Sci Tech 48:236-241.
Ozcan G, Barringer S (2011) Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness Level and in Different Cultivars J Food Sci 76: 324–333.
Tamer CE (2011) A Research on Raspberry and Blackberry Marmalades Produced from Different Cultivars. J Food Process Pres doi:10.1111/j.1745-4549.2011.00573.x
Yilmaz-Ersan L, Akpinar-Bayizit A, Ozcan T, Sahin OI, Aydinol P (2011) Assesment of Some Microbiological and Chemical Properties of Pismaniye Sweet. Afr J Microbiol Res 5: 1119-1122.
Özcan T, Kurtuldu O (2011) “Sütün Raf Ömrünün Uzatılmasında Alternatif Yöntemler”, U. Ü. Ziraat Fakültesi Dergisi 25 (1), 119-129.
Yıldız G, Uylaşer V (2011) Doğal Bir Antimikrobiyel: Oleuropein. U Ü Ziraat Fakültesi Dergisi 25(1): 131-142.
2010 YILI YAYINLARI
Ozcan T (2010) Determination of Minerals in Kefir by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). Asian J Chem Vol. 22 (8): 6589–6594.
Ozcan T (2010) Determination of Minerals in Kefir by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). Asian J Chem Vol. 22 (8): 6589–6594.
Ozcan T, Yilmaz-Ersan L, Akpinar-Bayizit A, Sahin OI, Aydinol P (2010) Viability of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum BB-12 in Rice Pudding. Mljekarstvo (Dairy), Vol. 60 (2): 135–144.
Gurbuz O, Gocmen D, Ozmen N, Dagdelen F (2010) Effects of Yeast, Fermentation Time, and Preservation Methods on Tarhana. Prep Biochem Biotech 40: 263–275.
Korukluoglu M, Sahan Y, Yigit A, Ozer E T, Gucer S (2010) Antibacterial Activity and Chemical Constitutions of Olea Europaea L. Leaf Extracts. J Food Process Pres 34(3): 383-396.
Kumral A, Yavuz M, Korukluoglu M, Erturk U (2010) Antifungal Activity of Chestnut Shell Extracts. Acta Hortic 866: 459-465.
Akpinar-Bayizit A, Ozcan T, Yilmaz-Ersan L (2009) Milk-Based Traditional Turkish Desserts. Mljekarstvo (Dairy) (SCI-Exp) 59: 349-355.
Akpinar-Bayizit A, Yilmaz-Ersan L, Ozcan T (2010) Determination of Organic Acid Composition of Boza as Affected by Raw Material and Fermentation Process. Int J Food Prop (SCI-Exp) 13: 648-646.
Akpinar-Bayizit A (2010) The Mineral Content of Pomegranate Juice. Asian J Chem (SCI-Exp) 22: 6542-6546.
Akpinar-Bayizit A, Ozcan T, Yilmaz-Ersan L, Gurbuz O (2010) Impact of Processing Methods on Nutritive Value and Fatty Acid Profile of Hen Eggs. Pakistan Vet J 30: 219-222.
Akpinar-Bayizit A, Ozcan T, Sahin OI, Yilmaz-Ersan L (2010) The Utilisation of Microbial Poly-Hydroxy Alkanoates (PHA) in Food Industry. Research J Biotechnol (SCI-Exp), 5: 76-79.
Akpinar-Bayizit A, Turan MA, Yilmaz-Ersan L, Taban N (2010) ICP-OES Determination of Major and Minor Elements in Vinegar. Not Bot Horti Agrobo (SCI-Exp) 38: 64-68.
Guldas M, Akpinar-Bayizit A, Ozcan T, Yilmaz-Ersan L (2010) Effects of Edible Film Coatings on Shelf-life of Mustafakemalpasa Sweet, a Cheese Based Dessert. J Food Sci Tech Mys (SCI-Exp) 47: 476-481.
Akpinar-Bayizit A, Ozcan T, Yilmaz-Ersan L (2010) A Turkish Cheese-Based Dessert. Bulg J Agric Sci 16: 493-499.
Tamer CE, Incedayi B, Parseker Yönel S, Yonak S, Copur OU (2010) Evaluation of Some Quality Criteria of Low Calorie Pumpkin Dessert. Not Bot Horti Agrobo Vol. 38 (1): 76-80.
Incedayi B, Tamer CE, Copur OU (2010) A Research on the Composition of Pomegranate Molasses. Journal of Agricultural Faculty of Uludag University, 2010, Vol. 24, No. 2, ISSN: 1301-3165, 37- 47. (CAB International).
Incedayi B, Tamer CE, Parseker Yönel S, Copur OU (2010) Antioxidant Capacity and Total Phenolics Changes of Minimally Processed Radish Stored in an Active Modified Atmosphere Under Refrigeration. Asian J Chem Vol. 22 (10). 8131-8142.
Gurbuz O, Gocmen D, Ozmen N, Dagdelen AF (2010) Effects of Yeast, Fermentation Time, and Preservation Methods on Tarhana. Prep Biochem Biotech 40: 263–275.
Gurbuz O, Gocmen D, Ozmen N, Dagdelen AF (2010) Effects of Yeast, Fermentation Time, and Preservation Methods on Tarhana. Prep Biochem Biotech 40: 263–275.
Jabalpurwala F, Gurbuz O, Rouseff R (2010) Analysis of Grapefruit Sulphur Volatiles Using SPME and Pulsed Flame Photometric Detection. Food Chem 120 : 296-303.
Turkben C, Uylaser V, Incedayi B (2010) Influence of Traditional Processing on Some Compounds of Rose Hip (Rosa canina L.) Fruits Collected From Habitat in Bursa, Turkey. Asian J Chem 22(3): 2309-2318.
Turkben C, Uylaser V, Incedayi B, Celikkol I (2010) Effects of Different Maturity Periods and Processes on Nutritional Components of Rose Hip (Rosa canina L.). J Food Agric Environ 8(1):26-30.
Sarİburun E, Sahin S, Demir C, Turkben C, Uylaser V (2010) Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars. J Food Sci 75(4): 328-335.
Turkben C, Sariburun E, Demir C, Uylaser V (2010) Effect of Freezing and Frozen Storage on Phenolic Compounds of Raspberry and Blackberry Cultivars. Food Anal Method 3(3): 144-153.
Çopur ÖU, İncedayı B (2010) Gıda Güvenliği ve Önemi. Helal Gıda. Yıl: 1, Sayı: 1, Kasım-Aralık 2010. 20-21.
Şahin OI, Aka A, Akpınar-Bayizit A, Baltaş-Minas E (2010) Sofralık Zeytin Üretim Sistemlerinde Gıda Güvenliği Sisteminin Uygulanması. U. Ü. Ziraat Fakültesi Dergisi 24: 11-24.
Yonak S, Çopur ÖU (2010) Fonksiyonel İçecek Pazarında Meyve-Sebze Sularının Yeri ve Sağlık Üzerine Etkileri. Gıda Mühendisliği Dergisi Sayı: 30, 101-107.
Yılmaz-Ersan L, Akpınar-Bayizit A, Özcan T (2010) Yöresel Bir Kebap: İskender Döner Kebap. Gıda Mühendisliği Dergisi 13: 108-110.
Yavuz M, Korukluoğlu M (2010) Listeria monocytogenes’in Gıdalardaki Önemi ve İnsan Sağlığı Üzerine Etkileri. U. Ü. Ziraat Fakültesi Dergisi 24(1):1-10.
2009 YILI YAYINLARI
Sahan Y, Basoglu F (2009) Heavy Metal Pollution in Olives Grown in Bursa, Turkey. Asian J Chem 21: 3023-3029.
Koksel H, Gocmen D, Ozturk S (2009) Traditional Turkish Cereal-Based Foods and Beverages. In: The ICC Book of Ethnic Cereal-Based Foods and Beverages Across the Continents (Eds. JRN Taylor, RL Cracknell). ICC Publ pp. 93-105.
Inkaya AN, Gocmen D, Ozturk S, Koksel H (2009) An Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-Fat Cookies. Food Sci Biotechnol 18: 1404-1410.
Gocmen D, Inkaya AN, Aydın E (2009). Flat Breads. Bulg J Agric Sci 15: 298-306.
Irkin R, Korukluoglu M (2009) Growth Inhibition of Pathogenic Bacteria and Some Yeasts by Selected Essential Oils and Survival of L. monocytogenes and C. albicans in Apple-Carrot Juice. Foodborne Pathogens and Disease 6(3): 387-394.
Irkin R, Korukluoglu M (2009) Effectiveness of Cymbopogon citratus L. Essential Oil To Inhibit The Growth of Some Filamentous Fungi and Yeasts. J Med Food 12(1): 193-197.
Irkin R, Korukluoglu M (2009) Control of Some Filamentous Fungi and Yeasts by Dehydrated Allium Extracts. J Verbrauch Lebensm 4(1): 3– 6.
Korukluoglu M, Gurbuz O, Sahan Y, Yigit A, Kacar O, Rouseff RL (2009) Chemical Characterization and Antifungal Activity of Origanum onites L. Essential Oils and Extracts. J Food Safety 29: 144–161.
Kumral A, Basoglu F, Sahin I (2009) Effect of the Use of Different Lactic Starters on the Microbiological and Physicochemical Characteristics of Naturally Black Table Olives of Gemlik Cultivar. J Food Process Pres 33: 651-664.
Tuna S, Akpinar-Bayizit A (2009) The Use of β-Glucosidase Enzyme in Black Table Olives Fermentation. Not Bot Horti Agrobo (SCI-Exp) 37: 182-189.
Akpinar-Bayizit A, Ozcan T, Yılmaz-Ersan L (2009) Membrane Processes in Production of Functional Whey Components. Mljekarstvo (Dairy) (SCI-Exp) 59): 282-288.
Tamer CE, Uylaser V, Incedayi B, Vural H, Copur OU (2009) Hedonic Price Model of Table Olive in Turkish Markets: A Case Study of Bursa Province. Not Bot Horti Agrobo 37 (1): 219-223.
Incedayi B, Tamer CE, Parseker Yönel S, Copur OU (2009) A Research on the Dessert Produced From Modified Atmosphere Packaged Pumpkins. J Food Agric Environ Vol.7 (2): 149-154.
Gurbuz O, Sahan Y, Kara A, Osman B (2009) In-vitro Characterization of Antimicrobial Effect of Polyvinylimidazole. Hacettepe J. Biol. & Chem. 37: 353-357.
Uylaser V, Incedayi B, Tamer CE, Yilmaz N, Copur OU (2009) Physical-Chemical Properties and Fatty Acid Composition of Gemlik Variety Olives. Asian J Chem 21(4): 2861-2868.
Koyuncu N, Uylaser V (2009) Benzoic and Sorbic Acid Levels in Some Dairy Products Consumed in Turkey. Asian J Chem 21(6): 4901-4908.
Koyuncu N, Uylaser V (2009) Determination of Benzoic and Sorbic Acid in Turkish Food Using High-Performance Liquid Chromatography. J Food Process Pres 33(3): 361-369.
Aka A, Şahin OI, Akpınar-Bayizit A (2009) Nanokompozit Filmlerin Gıda Sanayi Uygulamaları. Gıda Mühendisliği Dergisi, 13: 54-61.
İrkin R, Korukluoğlu M (2009) Gıda Kaynaklı Bir Patojen: Arcobacter. Gıda 34(5): 331-335.
Pekel M, Korukluoğlu M (2009) Sivas Yöresinde Üretilen Küp Peynirlerinin Mikrobiyolojik, Kimyasal Kalitesi ve Küf Florasının Belirlenmesi. Anadolu Tarım Bilimleri Dergisi 24(1): 1-7.
Aydınol P, Özcan T (2009) “Peynirlerde Kalsiyum Laktat (Ca-laktat) Kristalizasyonu”, U. Ü. Ziraat Fakültesi Dergisi, 23 (1): 81–91.
Özcan T (2009) “Süt Ürünlerinin Ambalajlanmasında Migrasyon Kaynakları”, Bursa’da Gıda ve Tarım, 2(12): 14-16.
Gurbuz O, Sahan Y, Kara A, Osman B (2009) In-Vitro Characterization of Antimicrobial Effect of Polyvinylimidazole. Hacettepe Journal of Biology and Chemistry 37: 353-357.
Yonak S, Çopur ÖU (2009) Güvenilir Gıda Sistemleri. Türk Tarım-Tarım ve Köyişleri Bakanlığı Dergisi. Mart-Nisan 2009. Sayı 186. 28-33.
Kazancı YT, Uylaşer V (2009) Farklı Asit ve Bitkisel Yağ Kullanılarak Hazırlanan Ajvarın (Patlıcan Salatası) Kalite Özellikleri. Gıda Mühendisliği Dergisi 12(28): 42-46.
2008 YILI YAYINLARI
Ozcan T, Lucey JA, Horne D (2008) Effect of Tetrasodium Pyrophosphate on the Physicochemical Properties of Yogurt Gels. J Dairy Sci Vol. 91 (12): 4492–4500.
Sahan Y, Basoglu F (2008) Trace Metals in Olive Oil. Proceedings of the Fifth International Symposium on Olive Growing. Acta Hortic 79: 719-723.
Sahan Y, Basoglu F (2008) Use of Mangenese in Black Olive Processing. Proceedings of the Fifth International Symposium on Olive Growing. Acta Hortic 79: 725-727.
Korukluoglu M, Sahan Y, Yigit A (2008) Antifungal Properties of Olive Leaf Extracts and Their Phenolic Compounds. J Food Safety 28(1): 76-87.
Bozkurt O, Gurbuz O (2008) Comparison of Lactic Acid Contents Between Dried and Frozen Tarhana. Food Chem 108: 198-204.
Guldas M, Gonenc S, Gurbuz O (2008) A Statistical Approach to Predict the Sterilization Value for Canned Olives. J Food Process Eng 31: 299-316.
Guldas M, Gonenc S, Gurbuz O (2008) A Statistical Approach to Predict the Sterilization Value for Canned Olives. J Food Process Eng 31 : 299-316.
Yilmaz L, Kurdal E (2008) Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese During Ripening. Food Sci Technol Res 14: 437¬–444.
Uylaser V, Tamer CE, Incedayi B, Vural H, Copur OU (2008) The Quantitative Analysis of Some Quality Criteria of Gemlik Variety Olives. J Food Agric Environ 6(3&4): 26-30.
Incedayi B, Uylaser V, Copur OU (2008) A Traditional Turkish Beverage Shalgam (Şalgam): Manufacturing Technique and Nutritional Value. J Food Agric Environ 6(3&4): 31-34.
Yılmaz L, Özcan-Yılsay T, Akpınar-Bayizit A (2008) Süt Protein Bazlı Biyoaktif Peptitlerin Fonksiyonel Özellikleri. Hasad Gıda 23: 34–37.
Uylaşer V, Parseker Yönel S, Savaş E (2008) Doğal Antimikrobiyal Bir Bileşik: Bakteriyosin. Gıda ve Yem Bilimi-Teknolojisi 5 (10): 22-30.
2007 YILI YAYINLARI
Ozcan-Yilsay T, Lee WJ, Horne D, Lucey JA (2007) Effect of Trisodium Citrate on Rheological, Physical Properties and Microstructure of Yogurt. J Dairy Sci Vol. 90 (4): 1644–1652.
Sahan Y, Basoglu F, Gucer S (2007) ICP-MS Analysis of a Series of Metals (Namely: Mg, Cr, Co, Ni, Fe, Cu, Zn, Sn, Cd, and Pb) in Black and Green Olive Samples from Bursa, Turkey. Food Chem 105: 395-399
Gocmen D, Gurbuz O,Yildirim A, Dagdelen AF, Sahin I (2007) The Effects of Wheat Sourdough on Glutenin Patterns, Dough Rheology and Bread Properties. Eur Food Res Technol 225: 821-830.
Gurbuz O, Gocmen D, Dagdelen F,Gursoy M, Aydin S, Sahin I, Buyukuysal L, Usta M (2007) Determination of Flavan-3-ols and Trans-resveratrol in Grapes and Wine Using HPLC with Fluorescence Detection. Food Chem 100:518-525.
Dagdelen AF, Gocmen D (2007) Effects of Glucose Oxidase, Hemicellulase and Ascorbic Acid on Dough and Bread Quality. J Food Quality 30: 1009-1022.
Ozdemir S, Gocmen D, Kumral A (2007) A Traditional Turkish Fermented Cereal Food: Tarhana. Food Rev Int 23:107-121.
Irkin R, Korukluoglu M (2007) Control of Aspergillus niger with Garlic, Onion and Leek Extracts. Afr J Biotechnol 6(4): 384- 387.
Yigit A, Korukluoglu M (2007) The Effect of Potassium Sorbate, NaCl and pH on The Growth of Food Spoilage Fungi. Ann Microbiol 57(2): 209–215.
Akpinar-Bayizit A, Ozcan-Yilsay T, Yılmaz L (2007) A Study on the Use of Yoghurt, Whey, Lactic Acid And Starter Culture on Carrot Fermentation. Pol J Food Nutr Sci 57: 147-150.
Tamer CE, Kumral A, Asan M, Sahin OI (2007) Chemical Composition of Traditional Tarhana Having Different Formulations. J Food Process Pres Vol. 31:1. 116-126.
Canbolat O, Tamer CE, Acikgoz E (2007) Chemical Composition, Metabolizable Energy and Digestibility in Pea Seeds of Differing Testa and Flower Colors. JBES Vol. 1, No.2.59-65.
Gurbuz O, Gocmen D, Dagdelen AF, Gursoy M, Aydin S, Sahin I, Buyukuysal L, Usta M (2007) Determination of Flavan-3-ols and Trans-resveratrol in Grapes and Wine Using HPLC with Fluorescence Detection. Food Chem 100: 518-525.
Gurbuz O, Gocmen D, Dagdelen AF, Gursoy M, Aydin S, Sahin I, Buyukuysal L, Usta M (2007) Determination of Flavan-3-ols and Trans-resveratrol in Grapes and Wine Using HPLC with Fluorescence Detection. Food Chem 100:518-525.
Gurbuz O, Gocmen D, Dagdelen AF, Gursoy M, Aydin S, Sahin I, Buyukuysal L, Usta M (2007) Determination of Flavan-3-ols and Trans-resveratrol in Grapes and Wine Using HPLC with Fluorescence Detection. Food Chem 100: 518-525.
Akbudak B, Ozer MH, Uylaşer V, Karaman B (2007) The Effect of Low Oxygen and High Carbon Dioxide on Storage and Pickle Production of Pickling Cucumbers cv. ‘Octobus’. J Food Eng 78: 1034-1046.
Kosar M, Kupeli E, Malyer H, Uylaser V, Turkben C, Baser KHC (2007) Effect of Brining on Biological Activity of Leaves of Vitis vinifera L. (Cv. Sultani Çekirdeksiz) from Turkey. J Agr Food Chem 55(11): 4596-4603.
Tamer CE, Karaman B, Yılmaz N (2007) Omega-3 Yağ Asitlerinin Sağlık Açısından Önemi. Hasad Gıda. 22 (262), 44- 47.
Korukluoğlu M (2007) Gıdalarda Mikotoksin Riskleri ve Sağlık Açısından Önemleri. Toksikoloji Dergisi 5(3-4): 31-36.
Yiğit A, Korukluoğlu M (2007) Gıdaların Mikotoksin Yasal Sınırları. Toksikoloji Dergisi 5(3-4): 37-47.
İrkin R, Korukluoğlu M, Tavşanlı H (2007) Microbial Properties of Some Sea Products Intended for Export. Türk Hijyen ve Deneysel Biyoloji Dergisi 64(1): 26-30.
Özcan-Yılsay T, Yılmaz L (2007) “Probiyotik Yoğurt Üretiminde Kullanılan Bakterilerin “Hepatik Ensefalopati” Hastalığı Üzerine Etkisi”, Süt Dünyası, Mart/ Nisan (7): 35–37.
Canbolat Z, Özcan T (2007) “Bebek Mamaları ve Çocuk Ek Besinlerinde
Lactobacillus rhamnosus GG Kullanımının Sağlık Üzerine Etkileri”, U. Ü. Ziraat Fakültesi Dergisi 21 (1): 69–79.
Acı C, Özcan T (2007) “Dondurmada Buz Kristallerinin Oluşumunu Etkileyen Faktörler”, U. Ü. Ziraat Fakültesi Dergisi 21 (2): 1–12, (2007).
Şahan Y, İrkin R, Korukluoğlu M (2007) Bazı Baharat ve Tıbbi Bitkilerin Antimikrobiyal Özellikleri. Gıda Mühendisliği Dergisi 10: 37-43.
Şahan Y, Başoğlu F (2007) Beslenmede Demirin Yeri ve Hastalıklarla İlişkisi. Hasad Dergisi 22: 8-11.
Uylaşer V, Güney E (2007) İspanyol Yöntemi İle Sofralık Yeşil Zeytin Üretiminde HACCP Sisteminin Uygulanması. Hasad Gıda 22(262): 34-42.
Yılmaz L, Akpınar-Bayizit A, Özcan T (2007) Süt Proteinlerinin Yenilebilir Film ve Kaplamalarda Kullanılması. Gıda Teknolojileri Elektronik Dergisi 2: 59-64.
2006 YILI YAYINLARI
Ozcan-Yilsay T, Yilmaz L, Akpinar-Bayizit A (2006) The Effect of Using a Whey Protein Fat Replacer on Textural and Tensory Characteristics of Low-Fat Vanilla Ice Cream. Eur Food Res Technol Vol. 222 (1/2): 171–175.
Ozcan-Yilsay T, Akpinar-Bayizit A, Turan MA, Yucel A (2006) Mineral and Trace Element Contents of The Edible Meat of Frozen Shellfish. Indian Vet J Vol. 83 (12): 1298–1299.
Korukluoglu M, Sahan Y, Yigit A, Irkin R (2006) Antifungal Activity of Olive Leaf (Olea Europaea L.) Extracts From The Trilye Region of Turkey. Ann Microbiol 56(4): 359–362.
Korukluoglu M, Sahan Y, Yigit A (2006) The Fungicidal Efficacy of Various Commercial Disinfectants Used in The Food Industry. Ann Microbiol 56(4): 325–330.
Korukluoglu M, Sahin I (2006) Campylobacter Contamination in Raw Milk and White Cheese. Indian Vet J 83: 580–581.
Tamer CE, Karaman B, Copur OU (2006) A Traditional Turkish Beverage: Salep. Food Rev Int Vol. 22:1. 43-50.
Ozer MH, Akbudak B, Uylaser V, Tamer CE (2006) The Effect of Controlled Atmosphere Storage on Pickle Production from Pickling Cucumbers cv. ‘Troy’. Eur Food Res Technol Vol. 222. No:1-2. 118-129.
Gurbuz O, Rouseff R, Rouseff J (2006) Comparison of Aroma Volatiles in Commercial Merlot and Cabernet Wines Using GC-O and GC-MS. J Agr Food Chem 54: 3990-3996.
Gurbuz O, Rouseff R, Rouseff J (2006) Comparison of Volatile Aroma Compounds in Merlot and Cabernet Wines Using GC-O and GC-MS. J Agr Food Chem 54: 3990-3996.
Yilmaz L, Ozcan-Yilsay T, Akpinar-Bayizit A (2006) The Sensory Characteristics of Berry-flavored Kefir. Czech J Food Sci 24: 26-32.
Ozer MH, Akbudak B, Uylaser V, Tamer CE (2006) The Effect of Controlled Atmosphere Storage on Pickle Production from Pickling Cucumbers cv. ‘Troy’. Eur Food Res Technol 222: 118 -129.
Karaman B, Uylaşer V, Tamer CE, Yılmaz N, Çopur ÖU (2006) Bursa Yöresinde Yetiştirilen Zeytinlerin Bileşimleri. Hasad Gıda Dergisi Yıl:21, Sayı: 248, Ocak 2006. 18-23.
Tamer CE, Karaman B (2006) Greyfurt Suyu ve İlaçlarla Etkileşimi. Gıda.31(2): 101-106.
Tamer CE, Karaman B (2006) Gıdalarda Akrilamid Oluşumu ve İnsan Sağlığı Üzerindeki Etkileri. Gıda Sayı 2006-4, Yıl 31.195-199.
Tamer CE (2006) Kültür Mantarı, Bileşimi, Besleyici Değeri ve Değerlendirme Olanakları. Hasad Gıda Yıl: 22 Sayı:254, 46-52.
Tamer CE (2006) Tahıl Bazlı Bazı Fermente Gıdaların Besleyici Değerleri ve Sağlık Üzerindeki Etkileri. Hasad Gıda Yıl: 22 Sayı:254, 40-45.
Tamer CE (2006) Nar: Bileşimi ve İnsan Sağlığı Üzerindeki Etkileri. Gıda ve Yem Bilimi Teknolojisi Yıl 5.Sayı 9. 48-54.
Korukluoğlu M, İrkin R, Sertel S (2006) Salmonella ve Shigella Türlerinin Gelişmesini Engelleyen Tıbbi Bitkiler ve Esansiyel Yağlar. Gıda 31(6): 319-324.
Karakaş R, Korukluoğlu M (2006) Geleneksel Bir Peynirimiz: Sepet Peynirinin Kimyasal ve Mikrobiyolojik Özellikleri. Gıda 3: 169-172.
Tamer CE, Şahan Y, Çopur ÖU (2006) Bazı Gıdalarımızın Tarihçesi I, II, III. Dünya Gıda 7-8-9; 81-84, 92-93, 88-90.
Şahan Y, Çelik G, Başoğlu F, Güçer Ş (2006) Zeytin Örneklerinde Elektro Termal Atomik Absorbsiyon Spektrometresi (ET-AAS) ile Kurşun ve Kadmiyum Tayininde Örnek Hazırlama Metodlarının Karşılaştırılması. Gıda ve Yem Bilimleri Dergisi 5: 13-18.
Yılmaz L, Özcan-Yılsay T, Kurdal E (2006) Keçi Sütü ve Terapötik Özellikleri. Akademik Gıda 4:17-18.
Uylaşer V, Başoğlu F, Göçmen D (2006) Konserve Gıdalarda Mikroorganizma Yükü Üzerine Mikrodalga Uygulamalarının Etkisi. Gıda Bilimi ve Teknolojisi 7 (33): 24-33.
Savaş E, Uylaşer V (2006) Domat Çeşidi Yeşil Zeytinin İşlenmesinde Farklı Acılık Giderme İşlemleri ve Salamura Bileşiminin Etkisi. Gıda ve Yem Bilimi-Teknolojisi 5(9): 01-12.