• Ankaferd influences mRNA expression of iron-regulated genes during iron-deficiency anemia 

  Güleç, Afife; Güleç, Şükrü (SAGE Publications, 2018-09)

  Ankaferd Blood Stopper (ABS) comprises a mixture of plants and stops bleeding via forming a protein network by erythroid aggregation. Bleeding causes reduction of iron levels in body. It has been indicated that ABS contains ...

• Factors related to recurrence of idiopathic granulomatous mastitis: what do we learn from a multicentre study? 

  Uysal, Erdal; Soran, Atilla; Sezgin, Efe; Granulomatous Mastitis Study Group (Blackwell Publishing, 2018-06)

  Background: Idiopathic granulomatous mastitis (IGM) is a rare chronic inflammatory disease of the breast with unknown aetiology. Its treatment is controversial and the recurrence rate is high. The objectives of this study ...

• Determination of the effects of biomaterials on human peripheral blood mononuclear cells (PBMC) 

  Sudağıdan, Mert; Güneş, Hatice; Harsa, Şebnem (European IOS Press, 2002)

• Zein and its composites and blends with natural active compounds: Development of antimicrobial films for food packaging 

  Yemenicioğlu, Ahmet (Elsevier, 2016)

  In this chapter the current developments in using biopolymer zein for active edible film-making are discussed with particular emphasis on antimicrobial packaging. Recent studies have showed the possibility of developing ...

• Evolutionary determinants of polycystic ovary syndrome: part 1 

  Ünlütürk, Uğur; Sezgin, Efe; Yıldız, Bülent Okan (Elsevier, 2016-07)

  Polycystic ovary syndrome (PCOS) is a common and complex genetic disorder that develops under varying degrees of hyperandrogenemic and hyperinsulinemic conditions that cause phenotypic variability ranging from mild hirsutism ...

• Effect of pretreatments on microbial growth and sensory properties of dry-salted olives 

  Değirmencioğlu, Nurcan; Gürbüz, Ozan; Değirmencioğlu, Ali; Yıldız, Semanur (International Association for Food Protection, 2014-09)

  The effect of various washing solutions (acetic acid, lactic acid, and chlorine dioxide) and NaCl concentrations (2.5, 5.0, and 10.0%) on the stability of dry-salted olives (cultivars Gemlik and Edincik) during storage was ...

• Comparison of conventional culture method and fluorescent in situ hybridization technique for detection of Listeria spp. in ground beef, turkey, and chicken breast fillets in Izmir, Turkey 

  Baysal, Ayşe Handan (International Association for Food Protection, 2014-12)

  The occurrence of Listeria species in refrigerated fresh chicken breast fillet, turkey breast fillet, and ground beef was evaluated, comparing the conventional culture method and fluorescent in situ hybridization (FISH). ...

• Detection of Listeria species in fresh fish and fish market environment by IMS technique in Turkey 

  Akkaya, Levent; Atabay, Halil İbrahim; Gök, Veli; Kara, Recep (M. & H. Schaper, 2011)

  The incidence of Listeria spp. was investigated in fresh fish (n = 100) sold at retail markets and in the environmental and personnel samples (n = 100) obtained from several fish markets in Afyonkarahisar, Turkey by ...

• Microparticle-enhanced polygalacturonase production by wild type Aspergillus sojae 

  Karahalil, Ercan; Demirel, Fadime; Evcan, Ezgi; Germeç, Mustafa; Tarı, Canan; Turhan, İrfan (Springer, 2017-12)

  Polygalacturonases (PGs), an important industrial enzyme group classified under depolymerases, catalyze the hydrolytic cleavage of the polygalacturonic acid chain through the introduction of water across the oxygen bridge. ...

• Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice 

  Pelvan Akgün, Merve; Ünlütürk, Sevcan (Elsevier, 2017-11)

  In this study, the effects of Ultraviolet light-emitting diodes (UV-LEDs) on the inactivation of E. coli K12 (ATCC 25253), an indicator organism of E. coli O157:H7, and polyphneoloxidase (PPO) in cloudy apple juice (CAJ) ...

• Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils 

  Jolayemi, Olusola Samuel; Tokatlı, Figen; Buratti, Susanna; Alamprese, Cristina (Springer, 2017-11)

  The potentials of Fourier transform (FT) near- (NIR) and mid-infrared (IR) spectroscopy, and electronic nose (e-nose) on varietal classification of Turkish olive oils were demonstrated. A total of 63 samples were analyzed, ...

• Effects of different drying methods on phenolic content, antioxidant capacity and general characteristics of selected dark colored Turkish fig cultivars 

  Konak, R.; Köseoğlu, İ.; Yemenicioğlu, Ahmet (International Society for Horticultural Science, 2017-10)

  ig fruit is a good source of minerals and crude fibers. The dark-colored fig cultivars rich in anthocyanins are also known with their high polyphenol content. However, although there are many different dark-colored fig ...

• Transparent pullulan/mica nanocomposite coatings with outstanding oxygen barrier properties 

  Uysal Ünalan, İlke; Boyacı, Derya; Trabattoni, Silvia; Tavazzi, Silvia; Farris, Stefano (MDPI, 2017-09)

  This study presents a new bionanocomposite coating on poly(ethylene terephthalate) (PET) made of pullulan and synthetic mica. Mica nanolayers have a very high aspect ratio (α), at levels much greater than that of conventional ...

• Production of xylooligosaccharides by autohydrolysis of hazelnut (Corylus avellana L.) shell 

  Sürek, Ece; Büyükkileci, Ali Oğuz (Elsevier, 2017-10)

  Hazelnut shell (HS), husk and pruning residues were characterized and evaluated for xylooligosaccharides (XOS) production by autohydrolysis. HS contained the highest amount of xylan and yielded more XOS compared to other ...

• Risk management of ready-to-eat meat products contaminated with Listeria monocytogenes 

  Korel, Figen (VTT Technical Research Center of Finland, 2009)

  Nowadays, the modern life style relies heavily on the availability, quality, and safety of ready-to-eat (RTE) food products. The quality of the raw material, handling, processing, transportation and storage are the ...

• Microbiological risk assessment and preventive actions in bakery and beverage industries in Estonia, Slovenia and Turkey 

  Baş, Duygu; Baysal, Ayşe Handan; Ehavald, Helen; Eroğlu, Erdal; Filip, Sebastjan; Köksal, Fatma; Marin, Monika; Perne, Gregor; Türetgen, İrfan; Weiss, Martina; Akdoğan, Günay; Veskus, Tiina (VTT Technical Research Center of Finland, 2008)

  Risks from microbiological hazards are of immediate and serious concern to human health. Microbiological Risk Analysis (MRA) is a process consisting of three components: risk assessment (RA), risk management (RM), and risk ...

• Antimicrobial effect of natural antimicrobial agents against foodborne pathogens 

  Eroğlu, Erdal; Türe, Hasan; Soyer, Ferda; Özen, Banu (VTT Technical Research Center of Finland, 2008)

  Besides that foodborne infections and intoxications cause great danger for human health they have also adverse impact on the economics. Alternative food preservation techniques to produce safer foods e.g. systems containing ...

• Short wave ultraviolet light (UVC) disinfection of surface - Inhibition of Alicyclobacillus acidoterrestris spores on agar medium 

  Baysal, Ayşe Handan; Ünlütürk, Sevcan (VTT Technical Research Center of Finland, 2008)

  Alicyclobacillus species are thermoacidophilic spoilage spore-formers found in soil. The spores can survive the normal hot fill processes that are carried out on commercial fruit juices. It seems likely that fruit in ...

• Risk assessment in miscellaneous food processing industries including producers of vegetables and spices 

  Güldaş, Metin; Ursu, Roxana; Lagouri, Vasiliki; Kısıkkaya, N. Aslı; Uyar, M. Fatih; Mokorel, Primoz; Türe, Hasan; Lee, Solmaz; Korel, Figen; Karpiskova, Renata (VTT Technical Research Center of Finland, 2008)

  Testing foods for pathogenic and spoilage bacteria is the cornerstone to ensuring a safe and wholesome food supply. The methods for monitoring of microbial contamination are based on the following principles: → Cultivation ...

• Antimicrobial effects in food and prevention of contamination in food industry 

  Hütt, Pirje; Songisepp, Epp; Güldaş, Metin; Tamme, Terje; Ormancı, Fatma Seda; Ayaz, Naim Deniz; Korel, Figen; Aarnisalo, Kaarina; Hradecka, Helena; Mikelsaar, Marika (VTT Technical Research Center of Finland, 2007)

  The most commonly recognized food-borne infections are caused by Campylobacter jejuni and Salmonella spp. In the past 25 years, Listeria monocytogenes has become increasingly important as a food-associated pathogen. Though, ...

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