Makaleler (Uluslararası)

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  • Özdemir, İ.S.  2016. Effect of light treatment on the ripening of banana fruit during postharvest handling. Fruits, 71, 1–8.
  • Ertas,E.,  Demirtas, I., Ozturk, T. 2015. Bis(vinylenedithio)tetrathiafulvalene analogues of BEDT-TTF. Beilstein J. Org. Chem., 11, 403-415.
  • Demirtas, I., Pelvan, E., Ozdemir, I.,  Alasalvar, C., Ertas, E. 2013. Lipid Characteristics And Phenolics of Native Grape Seed Oils Grown in Turkey” Eur. J. Lipid. Sci. Tech., 115, 641 – 647.
  • Ertas, E., Bekiroglu, S., Ozdemir, I, Demirtas, I. 2013. Comparison of Fatty Acid, Sterol, and Tocol Compositions in Skin and Kernel of Turpentine (Pistacia terebinthus L.) Fruits” J.Am.Oil Chem.Soc.,  90, 253-258.
  • Çevikkalp, S.A., Biringen, Löker, G., Yaman, M., Amoutzopoulos, M. 2016. A Simplified HPLC method for determination of tryptophan in some cereals and legumes. Food Chemistry, doi: 2015.02.108.
  • Biringen Löker, G., Açkurt, F., Şatir, G., Amoutzopoulos, B. 2014. Composition of bread fortified with vitamins and minerals improves biochemical nutrient levels of healthy adults: A pilot randomised clinical trial. Beslenme ve Diyetetik Dergisi, 42, 1, 4-11.
  • Yilmaz, M.T., Tatlisu, N.B., Toker, O.S. , Karaman, S., Sagdic, O. , Arici, M. 2014. Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC–RID results. Food Research International, 64, 634–646.
  • Kaplan, M., Olgun, E.O., Karaoglu, O. 2014. Determination of Grayanotoxins in Honey by Liquid Chromatography Tandem Mass Spectrometry Using Dilute-and-Shoot Sample Preparation Approach. Journal of Agricultural and Food Chemistry,  62(24), 5485-5491.
  • Kaplan M. , Olgun, E.O., Karaoglu, O.  2014. A rapid and simple method for simultaneous determination of trimethylmethane dye residues in rainbow trouts by liquid chromatography-tandem mass spectrometry. Journal of Chromatograhy A, 1349, 37-43.
  • Ertas, E., Osken, I.,  Sezer, E.,  Ozturk, T. 2014. Electrochemical Impedance Spectroscopy Study of Poly[3,5-dithiophene-2-yldithieno[3,2-b;2',3'-d]thiophene] P(Th2DTT)s” Journal of Elec. Chemistry, 726, 36-43.
  • Ozturk, 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.
  • Quero, M. G., Fusco, V., Cocconcelli, P. S., Owczarek, L., Borcakli, M., Fontana, C., Skapska, S., Urszula T.,  Jasinska, U. T., Ozturk, T., Maria, M. 2014. Microbiological, physico‐chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf‐life. Food Microbiology, 38, 179‐191.
  • Arık Kibar, E.A, Us, F. 2014. Evaluation of crystalline structure of cellulose ether-corn starch based biodegradable films. International Journal of Polymeric Materials and Polymeric Biomaterials 63 (7), 342-351.
  • Arık-Kibar, E.A., Gönenç, İ., Us, F., 2014. The effects of fatty acid addition on the physicochemical properties of corn starch. International Journal of Food Properties, 7 (1), 204-218.
  • Yilmaz, M.T., Tatlisu, N.B., Toker, O.S. , Karaman, S., Sagdic, O. , Arici, M. 2014. Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC–RID results. Food Research International, 64, 634–646.
  • Kaplan, M., Olgun, E.O., Karaoglu, O. 2014. Determination of Grayanotoxins in Honey by Liquid Chromatography Tandem Mass Spectrometry Using Dilute-and-Shoot Sample Preparation Approach. Journal of Agricultural and Food Chemistry,  62(24), 5485-5491.
  • Kaplan M. , Olgun, E.O., Karaoglu, O.  2014. A rapid and simple method for simultaneous determination of trimethylmethane dye residues in rainbow trouts by liquid chromatography-tandem mass spectrometry. Journal of Chromatograhy A, 1349, 37-43.
  • Ertas, E., Osken, I.,  Sezer, E.,  Ozturk, T. 2014. Electrochemical Impedance Spectroscopy Study of Poly[3,5-dithiophene-2-yldithieno[3,2-b;2',3'-d]thiophene] P(Th2DTT)s” Journal of Elec. Chemistry, 726, 36-43.
  • Ozturk, 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.
  • Quero, M. G., Fusco, V., Cocconcelli, P. S., Owczarek, L., Borcakli, M., Fontana, C., Skapska, S., Urszula T.,  Jasinska, U. T., Ozturk, T., Maria, M. 2014. Microbiological, physico‐chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf‐life. Food Microbiology, 38, 179‐191.
  • Arık Kibar, E.A, Us, F. 2014. Evaluation of crystalline structure of cellulose ether-corn starch based biodegradable films. International Journal of Polymeric Materials and Polymeric Biomaterials 63 (7), 342-351.
  • Arık-Kibar, E.A., Gönenç, İ., Us, F., 2014. The effects of fatty acid addition on the physicochemical properties of corn starch. International Journal of Food Properties, 7 (1), 204-218.
  • Karadag, A., Ozcelik, B., Huang, Q. 2014. Quercetin nanosuspensions produced by high-pressure homogenization. Journal of Agricultural and Food Chemistry 62(8), 1852-1859.
  • Alasalvar, C., Bolling, B. W. Review of nut phytochemicals, fat-soluble bioactives, antioxidant components, and health effects. British Journal of Nutrition
  • Çevikkalp, S.A., Biringen, Löker, G., Yaman, M., Amoutzopoulos, M. A Simplified HPLC method for determination of tryptophan in some cereals and legumes. Food Chemistry, doi: 2015.02.108.
  • Biringen Löker, G., Açkurt, F., Şatir, G., Amoutzopoulos, B. Composition of bread fortified with vitamins and minerals improves biochemical nutrient levels of healthy adults: A pilot randomised clinical trial. Beslenme ve Diyetetik Dergisi, 42, 1, 4-11, 2014.
  • Amoutzopoulos, B., Biringen Löker, G., Samur, G., Çekikkalp, S., Yaman, M., Köse, T., Pelvan, E. Effects of a traditional fermented grape-based drink “hardaliye” on antioxidant status of healthy adults:  A randomised controlled clinical trial. Journal of the Science of Food and Agriculture, 93: 3604–3610, 2013.
  • Biringen Löker, G., Amoutzopoulos, B., Özkoç, S.Ö., Özer, H., Şatır, G., Bakan, A. A pilot study on food composition of five Turkish traditional foods. British Food Journal, Vol: 115, Issue: 3, P: 394-408, 2013.
  • Amoutzopoulos, B., Biringen Löker, G., Samur, G., Çevikkalp, S.A., Yaman, M., Köse, T., Pelvan, E. Effects of a traditional fermented grape-based drink ‘hardaliye’ on antioxidant status of healthy adults: A randomized controlled clinical trial. J Sci Food Agric, 93: 3604–3610, 2013.
  • Alasalvar, C., Bolling, B. W. Review of nut phytochemicals, fat-soluble bioactives, antioxidant components, and health effects. British Journal of Nutrition
  • Amoutzopoulos, B., Biringen Löker, G., Samur, G., Çekikkalp, S., Yaman, M., Köse, T., Pelvan, E. Effects of a traditional fermented grape-based drink “hardaliye” on antioxidant status of healthy adults:  A randomised controlled clinical trial. Journal of the Science of Food and Agriculture, 93: 3604–3610, 2013.
  • Biringen Löker, G., Amoutzopoulos, B., Özkoç, S.Ö., Özer, H., Şatır, G., Bakan, A. A pilot study on food composition of five Turkish traditional foods. British Food Journal, Vol: 115, Issue: 3, P: 394-408, 2013.
  • Amoutzopoulos, B., Biringen Löker, G., Samur, G., Çevikkalp, S.A., Yaman, M., Köse, T., Pelvan, E. Effects of a traditional fermented grape-based drink ‘hardaliye’ on antioxidant status of healthy adults: A randomized controlled clinical trial. J Sci Food Agric, 93: 3604–3610, 2013.
  • Alasalvar, C., Pelvan, E., Bahar, M. B., Korel, F., Ölmez, H., Flavour of natural and roasted Turkish hazelnut varieties (Corylus Avellana L.) by descriptive sensory analysis, electronic nose, and chemometrics, International Journal of Food Science and Technology, 47, 122-137, 2012.
  • Pelvan, E., Alasalvar, C., Uzman, S., Effects of roasting on the antioxidant status and phenolic profiles of commercial Turkish hazelnut varieties (Corylus Avellana L.), Journal of Agricultural and Food Chemistry, 60, 1218-1223, 2012.
  • Alasalvar, C., Topal, B., Serpen, A., Bahar, M., Pelvan, E., Gökmen, V., Flavor characteristics of seven grades of black tea produced in Turkey, Journal of Agricultural and Food Chemistry, 60, 25, 6323-6332, 2012.
  • Serpen, A., Pelvan, E., Alasalvar, C., Mogol, B. A., Yavuz, H. T., Gökmen, V., Özcan, N., Özçelik, B. Nutritional and functional characteristics of seven grades of black tea produced in Turkey, Journal of Agricultural and Food Chemistry, 60, 7682−7689, 2012.
  • Özer, H., Oktay Başeğmez, H., Özay, G., Mycotoxin risks and toxigenic fungi in date, prune and dried apricot among Mediterranean crops, Phytopathologia Mediterranea, 54, 148-157, 2012.
  • Heperkan, D., Karbancıoğlu Güler, F., Oktay, H. İ., Mycoflora and natural occurrence of aflatoxin, cyclopiazonic acid, fumonisin and ochratoxin A in dried figs, Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure and Risk Assessment, 29, 277-286, 2012.
  • Suçsoran, Ö., Bekiroglu, S., Ozturk, T., Ertas, E., Synthesis and electronic properties of 4-cyanophenylvinylenedithiophene: an EDOT derivative, Synthetic Metals 162, 49-53, 2012.
  • Osken, İ., Sahin, O., Gundogan, A. S., Bildirir, H., Capan, A., Ertas, E., Eroglu, M. S., Wallis,J. D., Topal, K., Öztürk, T., Selective synthesis of vinylenedithiathiophenes (VDTTs) and dithieno[2,3-b;2’,3’-d]thiophenes(DTTs); building blocks for p-conjugated Systems, Tetrahedron68, 1216-1222, 2012.
  • Kirbaslar, F. G., Ozsoy-Gunes, Z., Unal, M., Dulger, B., Ertaş, E., Kizilkaya, B., Evaluation of fatty acid composition, antioxidant and antimicrobial activity, mineral composition and calorie values of some nuts and seeds from Turkey, Records of Natural Products, 6, 339-349, 2012.
  • Ertaş, E., Selective syntheses of vinylenedithiathiophenes (VDTTS) and dithieno[2,3-b;2’,3’-d]thiophenes (DTTS); building blocks for conjugated systems, Tetrahedron, 68, 1216 -1222, 2012.
  • Karaoglu, Ö., Bekiroglu, S., Ertas, E., Synthesis and electronic properties of 4-cyanophenylvinylenedithiathiophene: An EDOT derivative, Synthetic Metals, 162, 49-53, 2012.
  • Amoutzopoulos, B., Löker, G.B., Yaman, M.,  Çevikkalp, S.A., A systematic and comprehensive study of traditional foods in the Turkish food composition database project, BaSeFood Newsletter, ISBN: 978-88-902152-6-1, Issue 7, P: 19, October 2012.
  • Amoutzopoulos, B., Löker, G.B., Samur, G., Yaman, M., Çevikkalp, S.A., Contents comparision of a natural antioxidant, trans-resveratrol, in a traditional grape-based beverage “hardaliye” and other grape-derived products, BaSeFood Newsletter, ISBN: 978-88-902152-6-1, Issue 7, P: 44, October 2012.
  • Oktay, H. İ., Heperkan, D., Yelboga, E., Karaguler, N.G., Aspergillus flavus-primary causative agent of aflatoxins in dried figs, Mycotaxon, 115, 4, 425-433, 2011.
  • Alasalvar, C., Pelvan, E., Fat-soluble bioactives in nuts, European Journal of Lipid Science and Technology, 113, 8, 943-949, 2011.
  • Seyhan, F., An indicator based 'traffic light' model to pro-actively assess the occurrence of mycotoxins in tree nuts, World Mycotoxin Journal, 4, 405-412, 2011.
  • Löker, G.B., Özkoç, S., Amoutzopoulos, B., Yaman, M., Akkuş Çevikkalp, S., Şanli, F., Küçük, F., Establishing a food composition database for Turkey based on European standards, Nutrition Bulletin, 36, 253-257, 2011.
  • Erkan, N., Üretener, G., Alpas, H., Selçuk, A., Özden, Ö., Buzrul, S., The effect of different high pressure conditions on the quality and shelf life of cold smoked fish, Innovative Food Science and Emerging Technologies, 12, 5, 104-110, 2011.
  • Erkan, N., Üretener, G., Alpas, H., Selçuk, A., Özden, Ö., Buzrul, S., Effect of high hydrostatic pressure (HHP) treatment on physicochemical properties of horse mackerel (Trachurus Trachurus), Food Bioprocess Technology, 4, 7, 1322-1329, 2011.
  • Yesilbag, D., Eren, M., Agel, H.,Kovanlikaya, A., Balci, F., Effects of dietary rosemary, rosemary volatile oil and vitamin E on broiler performance, meat quality and serum SOD activity, British Poultry Science, 52, 4, 472-482, 2011.
  • Çağıltay, F., Erkan, N., Tosun, D., Selcuk, A., Chemical composition of the frog legs (Rana Ridibunda), Fleischwirtschaft International, 26, 5, 78-81, 2011.
  • Çağıltay, F., Erkan, N., Tosun, D., Selcuk, A., Chemical composition of edible garden snails (Helix Aspersa) from Turkey, Journal of fisheries sciences.com, 5, 4, 354-363, 2011.
  • Jeurissen, S.M.F., F. Seyhan, M.C. Kandhai, S. Dekkers, C.J.H. Booij, P.M.J. Bos and H.J. van der Fels-Klerx, An indicator based 'traffic light' model to pro-actively assess the occurrence of mycotoxins in tree nuts, World Mycotoxin Journal, 4 (4), 405-412, 2011.
  • Löker, A., Özkoç, S., Amoutzopoulos, B., Yaman, M.,Akkuş Çevikkalp, S., Şanli, F., Küçük, F., Establishing a food composition database for Turkey based on European standards, Nutrition Bulletin, 36, 253-257, 2011.
  • Ertaş, E., A berzelius reagent, phosphorus decasulfide (P4S10), in organic syntheses, Chemical Review, 110, 3419-3478, 2010.
  • Alasalvar, C., Pelvan, E., Effects of roasting on taste-active compounds of Turkish hazelnut varieties (Corylus Avellana L.) Journal of Agricultural and Food Chemistry, 58, 8674-8679, 2010.
  • Alasalvar, C., Pelvan, E., Topal, B., Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus Avellana L.), International Journal of Food Sciences & Nutrition, 61, 630-642, 2010.
  • Ölmez, H., Changes in chemical constituents and polyphenol oxidase activity of tea leaves with shoot maturity and cold storage, Journal of Food Processing and Preservation, 34, 653-665, 2010.
  • Erkan, N., Özden,Ö., Selcuk, A. Effect of Frying, Grilling, and Steaming on Amino Acid Composition of Marine Fishes, Journal of Medicinal Food, 13, 1524-1531, 2010.
  • Erkan, N., Selçuk, A., Özden, Ö. Amino acid and vitamin composition of raw and cooked horse mackerel, Food Analytical Methods, D10, 12161, 2010.
  • Erkan, N., Alpas, H., Üretener, G., Selcuk, A., Buzrul, S. Changes in the physicochemical properties of high pressure treated rainbow trout, Archiv Für Lebensmittelhygiene, 61, 183-188, 2010.
  • Ölmez, H., Temur, S., Effects of different sanitizing treatments on biofilms and attachment of Escherichia coli and Listeria monocytogenes on green leaf lettuce, LWT - Food Science and Technology, 43, 964-970, 2010.
  • Ölmez, H., Effect of different sanitizing methods and incubation time and temperature on inactivation of Escherichia Coli on lettuce, Journal of Food Safety, 30, 288-299, 2010.
  • Rundlof T., Mathiasson M., Bekiroglu S., Hakkarainen B., Bowden T., Arvidsson T., Survey and qualification of internal standards for quantification by 1H NMR spectroscopy Journal of Pharmaceutical and Biomedical Analysis, 52, 5, 645-651, 2010.
  • Vasanthan, N., Ozkaya, S., Yaman, M., Morphological and Conformational Changes of Poly(trimethylene terephthalate) during Isothermal Melt Crystallization, Phys. Chem. B, 114, 41, 13069–13075, 2010.
  • Özkoç, S., Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage, European Food Research and Technology, 228, 6, 883-893, 2009.
  • Bahar, B., Altuğ, T., Carry-over of aflatoxins to fig molasses from contaminated dried figs, International Journal of Food Properties, 12, 341-346, 2009.
  • Bahar, B., Altuğ, T., Flavour characterization of sumach (Rhus Coriaria L) by means of GC/MS and sensory flavour profile analysis techniques, International Journal of Food Properties, 12, 379-387, 2009.
  • Alasalvar, C., Amaral, J. S., Satır G., Shahidi F., Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus Avellana L.), Food Chemistry, 113, 919-925, 2009.
  • Alasalvar, C., Amarowicz, R., Shahidi, F., Antioxidant activity of hazelnut skin phenolics, Journal of Agricultural and Food Chemistry, 57, 4645-4650, 2009.
  • Yaman, İ., The HNRNA-Binding proteins HNRNP L and PTB are requider for efficient translation of the CAT-1 Arginine/Lysine transporter mRNA during amino acid starvation, Molecular and Cellular Biology, 29, 2899-2912, 2009.
  • Özyurt, G., Polat, A., Biringen Löker, G., Vitamin and mineral content of pike perch (Sander lucioperca), common carp (Cyprinus carpio), and European catfish (Silurus glanis), Turk. J. Vet. Anim. Sci., 33,4, 351-356, 2009.
  • Özkoç, S., The effects of gums on macro and micro-structure of breads baked in different ovens, Food Hydrocolloids, 23, 2182-2189, 2009.
  • Ölmez, H., Kretzschmar, U., Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact, LWT - Food Science and Technology, 42, 686-693, 2009.
  • Ölmez, H., Akbaş, M., Optimization of ozone treatment of fresh-cut green leaf lettuce, Journal of Food Eng., 90, 487-494, 2009.
  • Alldrick, A.J., Van Egmond, H. P., Solfrizzo, M., Özer, H., Gofflot, S., Angelov, A., Gotcheva, V., Towards harmonized approaches for mycotoxin analyses: an assessment, Journal of Quality Assurance and Safety of Crops & Foods, 1-2, 76-85, 2009.
  • Oreopoulou, V., Psimouli, V., Tsimogiannis, D., Anh, T.K., Tu, N.T.M., Uygun, U., Koksel, H., Gokmen, V., Crews, C., Tomoskozi, S., Domotor, L.. Balazs, G., Zhang, L., Liu, H., Cui, Y., Liu, B., Wenping, D., Xingguo, W., Weining, H., Özer H., Zhongdong, L., Nawawy, M.El-, Assessing food additives: the good, the bad and the ugly, Journal of Quality Assurance and Safety of Crops & Foods, 1-2, 101-110, 2009.
  • Özyurt, G., Polat, A., Löker, G.B., Vitamin and Mineral Content of Pike Perch (Sander lucioperca), Common Carp (Cyprinus carpio), and European Catfish (Silurus glanis) Turk. J. Vet. Anim. Sci., 33(4): 351-356, 2009
  • Ertaş, E., Determination and analysis of the dispersive optical contants of the 5,56,6242;-tetraphenyl-2,2 bi([1,3]dithiolo[4,5-b][1,4] dithiinyliene) complex thin film, Physica B: Condensed Matter, 403, 1983-1989, 2008.
  • Bekiroğlu, S., Validation of a quantitative NMR method for suspected counterfeit products exemplified on determination of benzethonium chloride in grapefruit seed extracts, Journal of Pharmaceutical and Biomedical Analysis, 47, 958-961, 2008.
  • Erduranli, H., Hazer, B., Borcakli, M., Post polymerization of saturated and unsaturated poly(3-hydroxy alkanoate)s, Macromol Symp., 269, 161-169, 2008.
  • Ertaş, E., Synthesis of highly functionalized bedt-ttf analogues incorporating 1,4-dithiin ring from 1,8-dikotones, Tetrahedron, 64, 10, 2008.
  • Özay, G., Seyhan, F., Pembeci Kodolbaş, C., Saklar Ayyıldız, S., Yılmaz, A., Factors influencing fungal and aflatoxin levels in Turkish hazelnuts (Corylus Avellana L.) during growth, harvest, drying and storage: a 3-year study, 2, 209-218, 2008.
  • Ölmez, H., Tuncay, F., Özcan, N., Demirel, S., A Survey Of Acrylamide Levels In Foods from the Turkish market, Journal of Food Composition and Analysis, 21, 564-568, 2008.
  • Sarkka-Tirkonnen, M., Leskinen, M., Ölmez, H., Pilot scale application of ozonated Water, 16TH IFOAM Organic World Congress Book, 224, 6, 2008.
  • Ölmez, H., Akbaş, M., Ozone treatment keeps the quality of fresh-cut green leaf lettuce, QLIF News, 7, 10, 2008.
  • Kısıkkaya, A., Food safety providing system for auditing of private label producer in 2004-2006, VTT Symposium 248 - Microbial Contamination Routes, 110, 2007.
  • Keskin, S., Porous media characterization of breads baked using novel heating modes, Journal of Food Engineering, 79,106-116, 2007.
  • Keskin, S., Transport and related properties of breads baked using various heating modes, Journal of Food Engineering, 78, 1382-1387, 2007.
  • Keskin, S., A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination owen, European Food Research and Technology, 224, 329-334, 2007.
  • Mercanlıgil, S. M., Arslan, P., Alasalvar, C., Okut, E., Akgül, E., Pınar, A., Geyik, P. Ö., Tokgözoğlu, L., Shahidi, F, Effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholes.terolemic adult men, European Journal of Clinical Nutrition, 61 2, 212-220, 2007.
  • Shahidi, F., Alasalvar, C., Liyana-Pathirana, C. M., Antioxidant phytochemicals in hazelnut kernel (Corylus Avellana L.) and hazelnut byproducts, Journal of Agricultural and Food Chemistry, 55, 1212-1220, 2007.
  • Ertaş, E., Özer, H., Alasalvar, C., A rapid HPLC method for determination of Sudan dyes and para der in red chilli pepper, Food Chemistry, 105, 756-760, 2007.
  • Seyhan, F., Özay, G., Saklar Ayyıldız, S., Ertaş, E., Şatir, G., Alasalvar, C., Chemical changes of three native Turkish hazelnut varieties (Corylus Avellana L.) during fruit development, Food Chemistry, 105, 590-596, 2007.
  • Güler, A., Bakan, A., Nispet, C., Yavuz, O., Determination of important biochemical properties of honey to discriminate pure and adulterated honey with sucrose (Saccharum Officinarim L.) syrup, Food Chemistry, 105, 1119-1125, 2007.
  • Özer, G., Polysaccharide-protein covalent conjugates and their ternary metal complexes, Asian Journal of Chemistry, 3, 19, 2007.
  • Al-Farsi, M., Alasalvar, C., Al-Abid, M., Al-Shoaily, K., Al-Amry, M., Al-Rawahy, F., Compositional and functional characteristics of dates, syrups, and their by-products. Food Chemistry, 104, 3, 943-947, 2007.
  • Ertaş, E., Use of lawessons reagent in organic synthesis, Chemical Review, 107, 5210-5278, 2007.
  • Akbas, M., Ölmez, H., Inactivation of Escherichia Coli and Listeria Monocytogenes on iceberg lettuce by dip wash treatments, Letters in Applied Microbiology, 44, 619-624, 2007.
  • Ölmez, H., Leskinen, M., Sarkka Tırkonnen, M., Effect of ozonated water on the microbiological physical and nutritional quality parameters of minimally processed lettuce during shelf life, Improving Sustainability in Organic and Low Input, 392, 3, 2007.
  • Yeşiçimen Akbaş, M., Ölmez, H., Effectiveness of organic acid, ozonated water and chlorinedippings on microbial reduction and storage, Journal of the Science of Food and Agriculture, 87, 2609-2616, 2007.
  • Özay, G., Seyhan, F., Yılmaz, A., Whitaker, T., Slate, A., Giesbrech, Sampling hazelnuts for aflatoxin: effect of sample size and accept/reject limit on reducing the risk of misclassifying lots, Journal of AOAC International, 90, 4, 1028-1035, 2007.
  • Karahan, M., Mustafaeva, Z., Özer, H., “Polysaccharide-protein covalent conjugates and their ternary metal complexes”, Asian Journal of Chemistry, 19, 3, 1837-1845, 2007.
  • Alasalvar, C., Karamác, M., Amarowicz, R., Shahidi, F., Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus Avellana L.) and hazelnut green leafy cover, Journal of Agricultural and Food Chemistry, 54, 13, 4826-4832, 2006.
  • Alasalvar, C., Wanasundara, U., Zhong, Y., Shahidi, F., Functional lipid characteristics of cherry laurel seeds (Laurocerasus Officinalis Roem), Journal of Food Lipids, 13, 223-234, 2006.
  • Ertaş, E., Electrochromic properties of poly(diphenylditiheno[3,2-B;2',3'-D]thiophene, Journal of Electroanalytical Chemistry, 8, 53-58, 2006.
  • Alasalvar, C., Amaral, J. S., Shahidi, F., Functional lipid characteristics of Turkish Tombul Hazelnut (Corylus avellana L.). Journal of Agricultural and Food Chemistry, 54, 26, 10177-10183, 2006.
  • Özay, G., Seyhan, F., Sampling hazelnuts for aflatoxin, Part I: uncertainty associated with sampling, sample preparation, and analysis, Journal OF AOAC International, 89, 4, 1004-1011, 2006.
  • Ölmez, H., Modeling the growth kinetics of Bacillus Cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations, International Journal of Food Microbiology, 98, 2, 135-143, 2005.
  • Ertaş, E., 3,4-bis((4-methoxybenzoyl)methyl-sulfanyl)thopiphene, Acta Crystallographica Section C-Crystal Structure, 6, 393-395, 2005.
  • Ertaş, E., Dithionothiophenes (Review), Tetrahedron, 61, 47, 11055-1107, 2005.
  • Ertaş, E., 3,4-bis (4-methoxybenzoyl) methylsulfanyl] thiophene, Acta Crystallographica C, 10, 393-398, 2005.