Department of Food Engineering, Article

Item Usage Stats

Browse

Search within this collection:

Filters

Entity Type
Publication (744)

Has File(s)
No (634)
Yes (110)

Author
Şümnü, Servet Gülüm (160)
Öztop, Halil Mecit (149)
Şahin, Serpil (134)
Alpas, Hami (96)
Mert, Behiç (51)

Subject
Food Science (170)
Biotechnology (65)
General Chemistry (50)
Industrial and Manufacturing Engineering (44)
Biochemistry (42)

Date Issued
1987 - 1989 (13)
1990 - 1999 (72)
2000 - 2009 (163)
2010 - 2019 (226)
2020 - 2026 (270)

Item Type
Journal Article (663)
Other (1)

Recent Submissions

Optimization of fermentation parameters for the valorization of tomato pomace into biomass to produce single cell protein using Saccharomyces cerevisiae Akgun, Ayse Sultan; Cabuk, Deniz Sevim; Cinar, Dila; Alp, Omer; Kaya, Dilara; Guliyeva, Nigar; Ince, Beste Naz; Gulcek, Defne; Öztop, Halil Mecit (2026-12-01) Tomato pomace, a byproduct of tomato processing industry, can be utilized through fermentation to produce single cell protein (SCP). In this study, fermentation parameters were optimized in a 3-L bioreactor using a full fa...
Contrasting effects of phase-oriented antioxidant localization on oxidative resistance and physical stability of double emulsions Jeon, Seungtak; Jeong, Jaehyun; Şümnü, Servet Gülüm; Şahin, Serpil; Choi, Mi-Jung; Lee, Jiseon (2026-12-01) This study investigated the effect of functional antioxidant incorporation and spatial localization on physicochemical and oxidative stability of water-in-oil-in-water (W1/O/W2) double emulsions. Paprika oleoresin (PO, lip...
Thermal processing of an ice cream mix with microwave heating: Effects on Listeria monocytogenes inactivation Akbulut, Elif Nida; Coskun, Eda; Akbulut, Muhammed Talha; BULAT, TUĞBA; AYTAÇ, SAİT AYKUT; Mert, Behiç; YILMAZ, TUNCAY; ERDOĞDU, FERRUH (2026-09-01) Thermal processing of ice cream mixes is carried out in conventional heat exchangers to assure safety during manufacturing. Significant ice cream related food safety issues are observed in the last two decades while use of...
Unraveling the unique fingerprints of cold-pressed flaxseed and soybean oils: a comparative study across registered varieties grown in Türkiye through chemometrics AKSOYLU ÖZBEK, ZEYNEP; YILDIZ, KIVILCIM; Bayram, İpek; GÜNÇ ERGÖNÜL, PELİN (2026-09-01) This study comprehensively characterized the cold-pressed oils obtained from six registered flaxseed (CPFO) and nine registered soybean (CPSO) varieties cultivated in Türkiye. A dual chemometric approach, Principal Compone...
A multivariate analysis strategy for a comparative study of pectin production methods using time–domain NMR Fuentes, Cristian A.; İlhan, Esmanur; Ivanova, Mariia; Rojas-Rioseco, Macarena; Sanhueza-Novoa, Pamela; Göksu, Aylin Özgür; Öztop, Halil Mecit; Grunin, Leonid; Castillo, Rosario del P. (2026-09-01) Time-domain nuclear magnetic resonance (TD–NMR) is a powerful technique for polysaccharide characterization because it provides insights on molecular mobility and hydration-related domains; however, differentiating pectin ...
Repeated Growth of Bacillus subtilis in Undetoxified Hazelnut Shell Hydrolysate to Improve Biomass Concentration Tukur, Ummulkhairi; Söyler, Ulviye Betül; Cekmecelioglu, Deniz (2026-08-01) Lignocellulosic residues like hazelnut shells are enormously produced by the hazelnut processing industry and locally burned at most. Utilization of hazelnut shells in bioprocesses could reduce air pollution and enhance th...
Microwave-vacuum extraction and electrospinning-based stabilization of tomato pomace phenolics in citric acid-modified gelatin nanofibers İnce, Alev Emine; Yolacaner, Elif Turabi; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2026-08-01) Phenolic-rich extracts were recovered from industrial tomato pomace using microwave-vacuum extraction (MVE) and incorporated into gelatin nanofibers via electrospinning. Optimal extraction conditions (1/10 w/v solid-to-sol...
Designing an industrial-scale radio frequency decontamination process for peanut butter Coskun, Eda; Ozturk, Samet; Tasci, Caner; Kahraman, Kubra; Liu, Shuxiang; Li, Rui; Wang, Shaojin; Mert, Behiç; Marra, Francesco; ERDOĞDU, FERRUH (2026-08-01) Centers for Disease Control and Prevention (CDC) has reported outbreaks of Salmonella, particularly associated with low-moisture foods including peanut butter. Even though roasting is included along the processing line, th...
Nanocellulose reinforced pectin aerogels as porous platforms for anthocyanin based colorimetric monitoring of fish freshness Peker, Bengisu; Kahyaoğlu, Leyla Nesrin (2026-08-01)
Clove Essential Oil-Loaded Gelatin/PEO Microfibers from Centrifugal Spinning as Active Mushrooms Packaging Yıldız, Eda (2026-07-11) This study investigated the effect of different PEO (5% w/v)/gelatin (10% w/v) ratios of 5:15, 10:10, and 15:5 (w/w) on the properties of centrifugal spinning solutions and the encapsulation of clove essential oil. The imp...
A Hybrid Machine Learning Framework for Interpretable Kinetics of α-Tocopherol and Myricetin Synergism Lu, Jiakai; Iyer, Sankaran; Bayram, İpek; Decker, Eric A.; Singh, Shyamvanshikumar P.; Corvalan, Carlos M. (2026-07-01) Predicting the stabilizing efficacy of antioxidant mixtures in food oil emulsions is highly complex due to synergistic or antagonistic interactions between individual antioxidants. To address this challenge, we present an ...
Centrifugally Spun Flaxseed Gum/PEO Fibers Enriched with Kale Extract for Active Food Packaging Applications Basturk, Zulal Sila; Yazıcıoğlu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (2026-07-01) The objective of this study was to develop active fibrous packaging materials based on flaxseed gum and polyethylene oxide containing kale extract using centrifugal spinning. In addition, their ability to retard lipid oxid...
Tomato pomace as a sustainable protein source: Comprehensive characterization of proteins extracted by conventional alkaline, microwave, and ultrasound-assisted methods Aljurf, Bodoor Nabil; Cutroneo, Sara; Bugatti, Kelly; Barlas, Bora; Bashir, Amro K. H.; Şahin, Serpil; Öztop, Halil Mecit; Tedeschi, Tullia (2026-07-01) Tomato pomace is an abundant by-product of the tomato processing industry and represents a promising source of plant-based protein for sustainable food systems. In this study, proteins were extracted from tomato pomace usi...
Effect of Bay Laurel Leaf Essential Oil in Centrifugally Spun Flaxseed Gum Fibers for Active Packaging Applications Against Lipid Oxidation and Foodborne Pathogens Yazicioglu, Nalan; Basturk, Zulal Sila; Şümnü, Servet Gülüm; Şahin, Serpil (2026-07-01) The purpose of this research was to use centrifugal spinning to create PEO/flaxseed gum fibers for food packaging that were loaded with different concentrations of bay laurel leaf essential oil (LEO) (0%, 1%, 3%, and 5%). ...
Functional instant tea from black tea waste fiber: effects of extraction conditions on bioactive composition and in vitro anticancer activity Çifte, Neriman Ezgi; Gorgisen, Gokhan; Taskın, Emre; Bızıkcı, Beyza; Sonmez, Buse; Namlı, Serap; Öztop, Halil Mecit (2026-06-30) Introduction – Black tea processing generates large amounts of waste fiber that still retains considerable levels of bioactive compounds. In this study, black tea waste fiber was valorized for the production of instant tea...
Understanding the Role of Individual Tocopherol Homologues on the Shelf Life of Refined Soybean Oil Acevedo-Estupinan, Maria Victoria; Gumus, Pinar; Cantele, Carolina; Bayram, İpek; Decker, Eric A. (2026-06-05) Refined vegetable oils depend on tocopherols as their primary natural antioxidants, yet their behavior differs from that observed in model-stripped systems. This study evaluated how tocopherol homologue degradation relates...
Bacterial lipopeptides from <i>Bacillus</i>: natural biostructuring agents for improving texture and stability in tomato-based functional foods Gharsallah, Houda; Tchonkouang, Rose Daphnee; Ben Mabrouk, Aymen; Jaoued, Najeh; Taş, Ozan; Boufi, Sami; Vieira, Maria Margarida Cortez; Öztop, Halil Mecit; Zarai, Zied (2026-06-01) Introduction Recent advances in functional food formulation have highlighted bacterial lipopeptides as natural biomolecules capable of replacing synthetic additives while enhancing the physicochemical properties of food sy...
Physicochemical and sensory characteristics of tomato leather enriched with RuBisCO after high-pressure homogenization Ateş, Elif Gökçen; Öztop, Halil Mecit; Boyanay, Ozgur (2026-06-01) This study investigated the effects of high-pressure homogenization (HPH) on the physicochemical and sensory properties of RuBisCO-enriched tomato leather (pestil) which was prepared with the addition of RuBisCO at 0, 2.5,...
Anthocyanin-loaded CNC–whey protein complexes: Interfacial stabilization and oxidative challenges in Pickering emulsions Yıldız, Eda; Altintas, Zeynep (2026-06-01) A novel stabilizer comprising anthocyanin (AN)-incorporated cherry stalk cellulose nanocrystals (CS-CNCs)/whey protein (WP) complex was developed to stabilize O/W Pickering emulsions (PEs) with improved physical and lipid ...
Natural Deep Eutectic Solvents as Green Processing and Functional Media in Food Packaging Aljurf, Bodoor; Cabuk, Deniz Sevim; Guven, Ozge; Dogdu, Sarper; Bas, Zeynep Canan; Kahyaoğlu, Leyla Nesrin (2026-05-01) Natural Deep Eutectic Solvents (NADES) are emerging as sustainable alternatives to conventional solvents owing to their low toxicity and biodegradability, offering multifunctional benefits for biopolymer-based packaging ap...

Citation Formats