Effects of Freeze-Dried Banana and Watermelon Peel Powders on Bile Salt Resistance, Growth Kinetics, and Survival of Probiotic Bacteria von Toupal, Samin, Coşansu, Serap

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Seafood Safety, Potential Hazards and Future Perspective von Mol, Suhendan, Cosansu, Serap

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Advance methods for the qualitative and quantitative determination of microorganisms von Ayhan, Kamuran, Coşansu, Serap, Orhan-Yanıkan, Esin, Gülseren, Gülcihan

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Sous-vide cooking: Effects on seafood quality and combination with other hurdles von Coşansu, Serap, Mol, Sühendan, Haskaraca, Güliz

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Effects of Air and Helium Cold Plasma on Sensory Acceptability and Quality of Fresh Sea Bass (Dicentrarchus labrax) von Mol, Sühendan, Akan, Tamer, Kartal, Sehban, Coşansu, Serap, Tosun, Şehnaz Yasemin, Alakavuk, Didem Üçok, Ulusoy, Şafak, Doğruyol, Hande, Bostan, Kamil

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An opportunity for post‐harvest seafood safety: atmospheric pressure air or helium cold plasma to control Salmonella Enteritidis in sea bass von Üçok, Didem, Akan, Tamer, Kartal, Sehban, Tosun, Şehnaz Yasemin, Mol, Sühendan, Coşansu, Serap, Doğruyol, Hande, Ulusoy, Şafak, Bostan, Kamil

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Amino acid decarboxylase activities and biogenic amine formation abilities of lactic acid bacteria isolated from shalgam von Mete, Aysun, Coşansu, Serap, Demirkol, Omca, Ayhan, Kamuran

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Innovative Pathogen Reduction in Exported Sea Bass Through Atmospheric Cold Plasma Technology von Tosun, Şehnaz Yasemin, Kartal, Sehban, Akan, Tamer, Mol, Sühendan, Coşansu, Serap, Üçok, Didem, Ulusoy, Şafak, Doğruyol, Hande, Bostan, Kamil

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Survival kinetics of heat-stressed Escherichia coli O157:H7 and Listeria monocytogenes cells as post-fermentation contaminants in kefir during refrigerated storage von Coşansu, Serap

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Effect of microwave cooking on foodborne pathogens in fish von Ulusoy, Şafak, Üçok Alakavuk, Didem, Mol, Sühendan, Coşansu, Serap

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Increased thermal sensitivity of Escherichia coli O157:H7 in sous vide cooked ground beef supplemented with celery (Apium graveolens L.) seed oil or root powder von Coşansu, Serap, Gündoğdu, Ebrar, Altuntaş, Evrim Güneş, Juneja, Vijay K.

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GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK von COŞANSU AKDEMİR, Serap, TOUPAL, Samin, ASLAN, Özge

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Prevalence of Clostridium difficile Isolated from Beef and Chicken Meat Products in Turkey von Ersöz, Şeyma Şeniz, Coşansu, Serap

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Reduction of Salmonella Enteritidis in Fish by Microwave Cooking von Alakavuk, Didem Ucok, Ulusoy, Safak, Cosansu, Serap, Mol, Suhendan

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Comparative study of functional properties of eight walnut (Juglans regia L.) genotypes von CERİT, İnci, SARIÇAM, Ayşe, DEMİRKOL, Omca, ÜNVER, Hülya, SAKAR, Ebru, COŞANSU, Serap

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Effects of Lactic and Acetic Acid on Survival of Salmonella enteritidis During Refrigerated and Frozen Storage of Chicken Meats von Cosansu, Serap, Ayhan, Kamuran

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Atmospheric Cold Plasma to Maintain Sea Bass Quality: An Opportunity for International Fish Trade von Ulusoy, Şafak, Akan, Tamer, Kartal, Sehban, Üçok, Didem, Tosun, Şehnaz Yasemin, Doğruyol, Hande, Coşansu, Serap, Bostan, Kamil, Mol, Sühendan

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Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid von Dogruyol, Hande, Mol, Suhendan, Cosansu, Serap

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DEVELOPMENT OF A NEW DEVICE FOR APPLYING ATMOSPHERIC PRESSURE COLD PLASMA ON FOODS von Tamer AKAN, Sehban KARTAL, Sühendan MOL, Serap COŞANSU, Şehnaz Yasemin TOSUN, Didem ÜÇOK ALAKAVUK, Şafak ULUSOY, Hande DOĞRUYOL, Kamil BOSTAN

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Antimicrobial activity of olive leaf extract on selected foodborne pathogens and its effect on thermal resistance of Listeria monocytogenes in sous vide ground beef von COŞANSU AKDEMİR, Serap, KIYMETLİ, Özlem

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