Kahramanmaraş Sütçü İmam Üniversitesi

Gıda Mühendisliği

Inanç, A. L. (2018). Principal Component Analysis and Mathematical Modelling for Sensory and Chemical Characterisation of Maras Tarhana, a Traditional Food. Journal of Environmental Protection and Ecology, 18(4), 1686–1697.

Turgay, Ö., Çınar, İ. (2017). Salep: The Common Name of The Plant, Powder, Hot Beverage, Food Ingredient. KSÜ Mühendislik Bilimleri Dergisi, 20(3), 68-71.

Dayısoylu, K. S., Yörükoğlu, T., & Ançel, T. (2017). Kahramanmaraş’ın Coğrafi İşaretli Ürünleri ve İlin Potansiyel Durumu. KSÜ Doğa Bilimleri Dergisi, 20(1), 80–88.

Ciftaslan, A., & İnanç, A. L. (2017). Comparison of black tea types with grades and blends. Italian Journal of Food Science, 29(4), 707–727.

Haji, A. H., & İnanç, A. L. (2017). Isolation of Salmonella spp. from Chicken Meats in Northern Iraq. KSU Journal of Engineering Sciences, 20(1), 10–20.

İnanç, A. L., & Açık, A. (2017). Direkt Etanol Enjeksiyonlu Kırmızı biberlerdeki Aspergillus flavus Küflerinin Büyüme Kinetiği. KSÜ Doğa Bilimleri Dergisi, 20(2), 120–127.

Yiğit, H., & İnanç, A. L. (2017). Açıkta ve Ambalajlı Olarak Satışa Sunulan Kırmızıbiberlerde Sentetik Boya Varlığı. Akademik Gıda, 15(3), 261–268.

Akyar, Ş. N., & Gezginç, Y. (2017). Characterization of Yogurt Made with different Combination of Autochthonous Streptococcus thermophilus and Lactobacillus bulgaricus. Advances in Food Sciences, 39(3), 66 – 74.

Arpacı, B. B., Balıkçı, T., Gezginç, Y., & Yaralı Karakan, F. (2017). Kahramanmaraş Kırmızıbiber Popülasyonundan Seçilen Hatların Bitkisel Özellikleri ve Kalite Değerlerinin Belirlenmesi. Alatarım, 16(2), 47–57.

Turgay, Ö., & Ahmed, C. J. (2016). The Prevalence of Brucellosis in Goat and Sheep Milk Samples in Duhok District. Indian Veterinary Journal, 93(4), 83–85.

Turgay, Ö., & Çelik, E. (2016). Kırmızı Biberden Pigment Ekstraktsiyonunda Kullanılan Yöntemler. KSÜ Mühendislik Bilimleri Dergisi, 19(3), 184–188.

Yörükoğlu, T., & Dayısoylu, K. S. (2016). Yöresel Maraş Tarhanasının Fonksiyonel ve Kimyasal Bazı Özellikleri. Atatürk Üniversitesi Zir.Fak.Derg., 47(1), 53–63.

İnanç, A. L. (2016). Differential Method to Determine Thermal Degradation Kinetics of Chlorophyll in Virgin Olive Oil. Italian Journal of Food Science , 28(1), 90–95.

Dokuyucu, V., İnanç, A. L., & Paksoy, M. (2016). Kahramanmaraş ilindeki hazır yemek fabrikalarından hizmet alan tüketicilerin hazır yemek fabrikaları ile ilgili bilgi düzeylerini belirlemeye yönelik bir araştırma. Route Educational and Social Science Journal, 3(10), 266–266.

Ademola Mansur, H., Özsisli, B., & Senay, S. (2016). Utilization of Microvisco Amylograph to Study Flour  Dough  and Bread Qualities of Hydrocolloid Flour Blends. İnternational Journal of Food Properties, 19(3), 591–604.

Kızılşimşek, M., Küsek, M., Gezginç, Y., & Erol, A. (2016). Isolation and Identification of High Lactic Acid Producer Bacteria from Forage and Their Silages Grown in Different Ecologies. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 22(2), 291-296.

Gezginç, Y., & Gök, S. (2016). Adana İli Örneği ile Tüketicilerin Fonksiyonel Gıdalara Yönelik Farkındalığı. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 47 (2), 101-106.

Turgay, O., & Esen, Y. (2015). Antioxidant, total phenolic and antimicrobial characteristics of some species. Bulgarian Journal of Agricultural Science, 21(3), 498–503.

Turgay, Ö., & Mikaeel, S. (2015). Using Culture and PCR Technique for Detection of Escherichia coli O157:H7 in Duhok Cheese. KSÜ Doğa Bilimleri Dergisi Doğa Bilimleri Dergisi, 18(1), 31–34.

Işıkber, A. A., Öztekin, M. S., Dayısoylu, K. S., Duman, A. D., & Eroğlu, S. (2015). Bademde Yüksek Konsantrasyonlarda Ozon Gazı Uygulamasının Plodia intrpunctella (Hübner) ve Ephestia cautella (Walker)’ ya karşı etkinliği. Türkiye Entomoloji Dergisi, 39(2), 187–198.

Köroğlu, Ö., Bakır, E., Uludağ, G., Köroğlu, S., & Dayısoylu, K. S. (2015). Kefir ve Sağlık. KSÜ Doğa Bilimleri Dergisi, 18(1), 26–30.

Tursun, A. Ö., Dayısoylu, K. S., & Tursun, N. (2015). Tıbbi Olarak Kullanılan Bazı Yabancı Ot Tohumlarının Çimlenmeleri Üzerine Farklı Uygulamaların Etkileri. KSÜ Doğa Bilimleri Dergisi, 18(4), 48–54.

Elif Sena, K., & Çınar, İ. (2015). Gıda Endüstrisinde Ohmik Isıtma Uygulamaları . Dünya Gıda, (12), 91–98.

Çınar, İ., Rozerin, A., & Gergin, R. (2015). Plaka Şekilli Beyaz Lahana Yapraklarının Kuruma Davranışının Modellenmesi . Akademik Gıda, 13(4), 286–290.

Monsur Hammed, A., Özsisli, B., Jae Bom, O., & Senay, S. (2015). Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution  Quality Characteristics  and Breadmaking Functionality of Hard RedSpring Wheat Flour. Cereal Chemistry, 92(5), 466–474.

Akyol, İ., Demirbanka, F. G., Karakaş Şen, A., Özköse, E., Gezginç, Y., & Ekinci, M. S. (2015). Cloning and Overexpression of the als,  pflA  and adhB Genes in Streptococcus thermophilus and Their Effects on Metabolite Formation. Molecular Biotechnology, 57(10), 923-930.

Gezginç, Y., Topçal, F., Cömertpay, S., & Akyol, İ. (2015). Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC . Journal of Dairy Science, 98(3), 1426-1434.

Gezginç, Y., & Akbay, C. (2015). An Analysis of Household’s Yogurt Consumption in Turkey . Journal of Food and Nutrition Research, 3(4), 285–289.

Dayısoylu, K. S., Gezginç, Y., & Cingöz, A. (2014). Fonksiyonel Gıda mı, Fonksiyonel Bileşen mi? Gıdalarda Fonksiyonellik. GIDA, 39(1), 57–62.

İnanç, A. L., Atalay, A. B., & Çolakoğlu, A. S. (2014). Effects of olive phenolics on oxidative stability of sunflower oil. Journal of Food, Agriculture  Environment, 12(2), 184–187.

Rasul, H., & İnanç, A. L. (2014). Thermal Stability of Chlorophyll Pigments in Virgin Olive Oil. KSÜ Doğa Bilimleri Dergisi, 17(2), 34–40.

Bakan E., Akbulut Z. T., İnanç A. L. (2014). Carotenoids in Foods and their Effects on Human Health, Akademik Gıda, 12(2), 61-68.

Sezer E., İnanç A. L. (2013). Gıda Sanayinde Yüksek Basınç Uygulamalarındaki Besin Kayıpları, KSÜ Doğa Bilimleri Dergisi, 16(4), 36-43.

Senay, S., Maribel, O. M., Özsisli, B., Kristin, W., & Jae Bom, O. (2013). Occurrence of Deoxynivalenol and Deoxynivalenol 3 glucoside in Hard Red Spring Wheat Grown in the USA. Toxins, 5(12), 2656–2670.

Maribel, O. M., Özsisli, B., James, A., Kristin, W., Jae Bom, O., & Senay, S. (2013). Analysis of Deoxynivalenol and Deoxynivalenol 3 glucoside in Hard Red Spring Wheat İnoculated with Fusarium graminearum Source. Toxins, 5(12), 2522–2532.

Gezginç, Y., Akyol, İ., Küley, E., & Özoğul, F. (2013). Biogenic amines formation in Streptococcus thermophilus isolated from home made natural yogurt. Food Chemistry, 138(1), 655–662.

İnanç, A. L., & Ak, F. (2012). Partial removal of water from red pepper by immersion in an osmotic solution before drying. African Journal Of Biotechnology, 11(6), 1449–1459.

Kunduhoğlu, B., Elçioğlu, Ö., Gezginç, Y., Akyol, İ., Pilatin, S., & Çetinkaya, A. (2012). Genotypic identification and technological characterization of lactic acid bacteria isolated from traditional Turkish Kargi Tulum cheese. African Journal of Biotechnology, 11(28), 7218-7226.

Çolakoğlu, A. S., & Özkaya, H. (2012). Potential use of exogenous lipases for DATEM replacement to modify the rheological and thermal properties of wheat flour dough. Journal of Cereal Science, 55(3), 297–404.

İnanç, A. L. (2011). Chlorophyll: Structural Properties Health Benefits and Its Occurrence in Virgin Olive Oils, Akademik Gıda 9(2), 26-32.

Dayisoylu, K. S. (2010). Changes of antioxidant activity in different forms and meal of Arum maeulatum in Kahramanmaras province from Turkey. Asian Journal of Chemistry, 22(8), 6595–6599.

Duman, A. D., Telci, I., Dayisoylu, K. S., Digrak, M., Demirtas, I., & Alma, M. H. (2010). Evaluation of bioactivity of linalool-rich essential oils from Ocimum basilucum and Coriandrum sativum varieties. Natural Product Communications, 5(6), 969–974.

İnanç, A. L., Demirci, M., & Alpaslan, M. (2010). Effects of Vegetable Oils on The Quality Parameters of Red Pepper During Storage. Tekirdağ Ziraat Fakültesi Dergisi, 7(1), 39–47.

Gezginç, Y., & Akyol, İ. (2010). Geleneksel Yoğurtlardan İzole Edilen Streptococcus thermophilus ve Lactobacillus bulgaricus ların Tanımlanması . KSÜ Doğa Bil. Derg., 13(2), 23–29.

Turgay, Ö., & Ezer, M. (2009). Cobalt  Lead and Nickel Levels in Honey Produced in Kahramanmaraş Turkey. İtalian Journal of Food Science, 21(1),107-111.

Akyol, I., Serdaroglu, K., Gezginc, Y., Dayisoylu, K. S., Ekinci, M. S., & Ozkose, E. (2009). Redirection of pyruvate pathway of lactic acid bacteria to improve cheese quality. Food Biotechnology, 23(3), 200–213.

Dayisoylu, K. S., & Alma, M. H. (2009). Chemical analysis of essential oils from cone’s rosin of Cilician fir (Abies cilicica subsp. cilicica). African Journal of Biotechnology, 8(15), 3502–3505.

Dayisoylu, K. S., Duman, A. D., Alma, M. H., & Digrak, M. (2009). Antimicrobial activity of the essential oils of rosin from cones of Abies cilicica subsp. cilicica. African Journal of Biotechnology, 8(19), 5021–5024.

Duman, A. D., Özgen, M., Dayısoylu, K. S., Erbil, N., & Durgaç, C. (2009). Antimicrobial Activity of Six Pomegranate  Punica granatum L  Varieties and Their Relation to Some of Their Pomological and Phytonutrient Characteristics . Molecules, 14(5), 1808–1817.

Ö. Turgay, İ. Çınar, (2009). Küp Şekilli Organik Havuç Cipsi Üretiminde Proses Optimizasyonu, Akademik Gıda, 7(5), 26–31.

İnanç, L., Çınar, İ., (2009). Alternatif Doğal Tatlandırıcı Stevya, Gıda, 34 (6), 411-415.

Çınar, İ. (2009). Ozmotik dehidrasyon Mekanizması ve Uygulama Alanları. Gıda, 34(5), 325–329.

Akyol, İ., Serdaroğlu, K., Gezginç, Y., Dayısoylu, K. S., Ekinci, M. S., & Özköse, E. (2009). Redirection of pyruvate pathway of lactic acid bacteria to improve cheese quality . Food Biotechnology, (23), 200–213.

Özkaya, H., Özkaya, B., & Çolakoğlu, A. S. (2009). Technological properties of a variety of soft and hard bread wheat infested by Rhyzopertha dominica (F.)  and Tribolium confusum du Val. Journal of Food, Agriculture and Enviroment, 7(3&4), 166–172.

Turgay, Ö. (2008). Pesticide residues in liquid pekmez  grape molasses . Environmental Monitoring and Assessment, (144), 323–328.

Turgay, Ö., & Cengiz, T. (2008). Determination of Heavy and Trace Metal Levels in Mytilus galloprovincialis and the Effecy of Microwave Cooking. Fresenius Environmental Bulletin, 17(5), 543-546

Turgay, Ö., Bozdoğan, H., & Toroğlu, S. (2008). Antimicrobial Activity of Black Cumin Seed Nigella sativa L. Asian Journal of Chemistry, 21(1), 467-470.

Servi, S., Özkaya, H., & Çolakoğlu, A. S. (2008). Dephytinization of wheat bran by fermentation with bakers  yeast  incubation with barley malt flour and autoclaving at different pH levels. Journal of Cereal Science, 48(2), 471–476.

Çolakoğlu, A. S. (2007). Oxidation kinetics of soybean oil in the presence of monoolein stearic acid and iron. Food Chemistry, 101(2), 724–728.

Turgay, Ö. (2007). Levels of selected pesticides in honey samples from Kahramanmaras Turkey. Food Control, 18(7), 866-871.

Turgay, Ö, Feryal, E. (2007). Heavy metal and trace elements in various fish samples from Sır Dam Lake Kahramanmaraş Turkey. Environmental Monitoring and Assessment, 130(1-3), 373-379.

Turgay, Ö., & Ateş, A. (2006). Determination of Cadmium and Copper in fish samples from Sır and Menzelet Dam Lake Kahramanmaraş Turkey. Environmental Monitoring and Assessment, 117 (1-3), 281-90.

Turgay, Ö., Toroğlu, S., & Feryal, E. (2006). Survival of acid adapted and non adapted Staphylococcus aureus in various food samples. Annals of Microbiology, 56 (1), 25-27.

Turgay, Ö., & Feryal, E. (2006). Distribution of Cobalt  Lead and Nickel in various vegetables  from Kahramanmaraş Turkey. Bulletin of Environmental Contamination And Toxicology, 77(2), 282-288.

Turgay, Ö., & Erbilir, F. (2006). Isolation and Characterization of Lactobacillus bulgaricus and Lactobacillus casei from Various Foods. Turkish Journal of Biology, 30(1), 39–44.

Öztekin, S., Işıkber, A. A., Dayısoylu, K. S., Duman, A. D., & Soysal, Y. (2006). Baharatlık kırmızı biber üretiminde güncel uygulamalar ve sektörün sorunları. Tarım Makinaları Bilimi Dergisi, 2(3), 231–237.

İnanç, A. L. (2006). Soya yağının kırmızı biber renk kalitesi üzerine etkisi. KSÜ Fen Ve Mühendislik Dergisi, 9(2), 140–143.

Dayısoylu, K. S., Duman, A. D., Gezginç, Y., & Alma, H. (2005). Rose Hips in Yoghurt Manufacturing. Acta Horticulturae, (690), 285–288.

Duman, A. D., Dayısoylu, K. S., Gezginç, Y., & Alma, H. (2005). Supplementation of Ice Cream With Different Rose Hip Products. Acta Horticulturae, (690), 289–291.

Çınar, O. & Dayısoylu, K.S. (2005). Rose Hip Seeds Are Not Waste. Acta Horticulturae, 690, 293-298

Çınar, İ. (2005). Stability Studies on the Enzyme Extracted Sweet Potato Carotenoproteins . Food Chemistry, 89, 397–401.

Çınar, İ. (2005). Effects of Cellulase and Pectinase Concentrations on the Colour Yield of Plant Carotenoids . Process Biochemistry, 40, 945–949.

İnanç, A. L., & Çınar, İ. (2005). İşleme ve Depolama koşullarının Nar Suyu ve Konsantresi stabilitesine Etkileri. Hasat Gıda, 21(246), 16–21.

Gezginç, Y., & Duman, A. D. (2005). Antep Fıstığı İşleme Tekniği ve Muhafazasının Kalite Üzerine Etkisi. Gıda, (5), 239–244.

Çınar, İ., & Çolakoğlu, A. S. (2005). Ön işlem ve depolama koşullarının portakal kabuğu karotenoitlerinin stabilitesi üzerine etkileri. Gıda, 30(1), 9–14.

Hung, C., Çolakoğlu, A. S., & Mın, D. B. (2004). Relationship among headspace oxygen uptake  peroxide value and conjugated diene content in soybean oil oxidation. Journal of Food Science, 69(2), 83–88.

Çolakoğlu, A. S., & Çınar, İ. (2004). Soya unu katkılı ekmeklerin fiziko kimyasal özellikleri. Gıda, 29(4), 291–296.

Çınar, İ. (2004). Carotenoid Pigment Loss of Freeze dried Plant Samples under Different Storage Conditions. LWT-Food Science and Technology, 37(3), 363–367.

Ceylan, Z. G., Turkoglu, H., & Dayisoylu, K. S. (2003). The Microbiological and Chemical Quality of Orgu Cheese Produced in Turkey. Pakistan Journal of Nutrition, 2(2), 92–94.

Ceylan, Z. G., Turkoglu, H., & Dayisoylu, K. S. (2003). The Microbiological and Chemical Quality of Sikma Cheese Produced in Turkey. Pakistan Journal of Nutrition, 2(2), 95–97.

Turgay, Ö., Nuh, Ö., & Çakıroğlu, E. (2002). Salmonella enteritidis in Quail eggs. Turkish Journal of Veterinary & Animal Sciences, 26, 321-323.

Turgay, Ö. (2002). A study on isolation  identification and potential pathogenicity of Yersinia enterocolitica in plain ice cream. Milchwissenschaft-Milk Science İnternational,  57(3), 147-149.

Turgay, Ö. (2002). Antibacterial activities of some plant extracts used in folk medicine. Pharmaceutical Biology, 4, 269-273.

Turgay, Ö. (2002). Detection of Residual Antibiotics in Calf Meat and Kidney Employing Bacillus subtilis Disc Assay. Journal of Medical Sciences, 2, 182-184.

Turgay, Ö., Çetin, Ö., & Ergün, Ö. (2002). A Study on Metabolic and Antimicrobial Activities of  Pediococcus pentosaceus Isolated from Fermented  Sausage. Pakistan Journal of Biological Sciences, 5: 594-596.

Alpaslan, M., İnanç, A. L., & Demirci, M. (2001). Thermal oxidation stability of mixed and interesterified oils at high temperature. Energy Education Science and Technology, 7(2), 53–58.

Turgay, Ö., & Karaman, Ş. (2001). Antibacterial activities of Helichrysum plicatum subsp  plicatum extracts. Journal of Medical Sciences, 1, 176-178.