Unluturk Research Group

Department of Food Engineering

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Publications

Publications in International Peer Reviewed Journals

  1. Yildiz, S., Pokhrel, P.R., Unluturk S., Barbosa-Cánovas G.V. (2021). Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes. Food Research International.140, 110040. DOI: 10.1016/j.foodres.2020.110040
  2. Baykuş G., Akgün M.P., Unluturk S. (2021). Effects of Ultraviolet-light Emitting Diodes (UV-LEDs) on Microbial Inactivation and Quality Attributes of Mixed Beverage Made from blend of carrot, carob, ginger, grape and lemon juice. Innovative Food Science and Emerging Technologies, 67, 102572. DOI: 10.1016/j.ifset.2020.102572
  3. Yildiz , Pokhrel, P.R., Unluturk S., Barbosa-Cánovas G.V. (2021). Changes in Quality Attributes of Strawberry Juice after Equivalent High Pressure, Ultrasound, Pulsed Electric Fields Processes. Food Engineering Reviews, 13(3), 601-612. DOI: 10.1007/s12393-20-09250-z
  4. Demir, H., Yıldız, M.K., Becerikli, İ., Unluturk, S. and Kaya, Z. (2020). Impact of Pasteurization Process on the Quality and Marination Properties of Onion Juice. Turkish Journal of Agriculture – Food Science and Technology, 8(3), 531-537. DOI: 10.24925/turjaf.v8i3.531-537.2715
  5. Kaya Z., Unluturk S., Martin-Belloso O., Soliva-Fortuny R. (2020). Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage. Innovative Food Science and Emerging Technologies, 66, 102517. DOI: 10.1016/j.ifset.2020.102517
  6. Yildiz S., Pokhrel P.R., Unluturk S., Barbosa-Cánovas, G.V. (2019). Identification of Equivalent Processing Conditions for Pasteurization of Strawberry Juice by High Pressure, Ultrasound, and Pulsed Electric Fields Processing. Innovative Food Science and Emerging Technologies. 57, 102195. DOI: 10.1016/j.ifset.2019.102195
  7. Urgu M., Türk A., Ünlütürk S:, Kaymak-Ertekin F., and Koca N. (2019). Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties. Korean J Food Sci Anim Resour 39(1):23~34. DOI: 10.5851/kosfa.2018.e60
  8. Kaya Z and Unluturk S. (2019). Pasteurization of Verjuice by UV-C Irradiation and Mild Heat Treatment, Journal of Food Process Engineering, 42:e13131. DOI: 10.1111/jfpe.13131
  9. Demir, H., Yıldız, M. K., Becerikli İ, Ünlütürk S., Kaya Z. (2018). Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice. Czech Journal of Food Science, 36, 2018 (6): 0–7. DOI: 10.17221/163/2018-CJFSUrgu, M., Unluturk S. and Koca, N. (2018). Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts. Korean Journal for Food Science of Animal Resources,38(5) 866-877. DOI: 10.5851/kosfa.2018.e8
  10. Taze B.H. and Unluturk S. (2018). Effect of postharvest UV-C treatment on the microbial quality of ‘Şalak’ apricot. Scientia Horticulturae 233, 370–377. DOI: 10.1016/j.scienta.2018.02.012.
  11. Uncu O., Jolayemi S.O. and Unluturk S. (2017). Evaluation of Rheological, Textural and Thermal Properties of Quinoa (Chenopodium Quinoa Willd) Based Breakfast Puree. International Journal of Food Processing Technology, 2017, 4, 22-30. DOI:10.15379/2408-9826.2017.04.02.01
  12. Akgun M.P. and Unluturk S. (2017). Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice. International Journal of Food Microbiology. 260, 65-74. DOI: 10.1016/j.ijfoodmicro.2017.08.007
  13. Kaya Z. and Unluturk S. (2016). Processing of Clear and Turbid Grape Juice by a Continuous Flow UV System. Innovative Food Science and Emerging Technologies, 33, 282-288, DOI: 10.1016/j.ifset.2015.12.006. (February 2016)
  14. Pelvan M. and Unluturk, S. (2015). Application of Flow Cytometry and Fluorescence Techniques in Somatic Cell Analysis of Raw Milk. International Journal of Food Processing Technology, 2 (1), 11-16. DOI: 10.15379/2408-9826.2015.02.01.2
  15. Unluturk S. and Atilgan M.R. (2015). Microbial Safety and Shelf Life of UV-C Treated Freshly Squeezed White Grape Juice. Journal of Food Science. 80 (8), M1831- DOI: 10.1111/1750-3841.12952. (15 July 2015).
  16. Kaya Z., Yildiz S. and Unluturk S. (2015). Effect of UV-C Irradiation and Heat Treatment on the Shelf Life Stability of a Lemon – Melon Juice Blend: Multivariate Statistical Approach. Innovative Food Science and Emerging Technologies, 29, 230-239, DOI: 10.1016/j.ifset.2015.03.005. (May 2015).
  17. Hakguder Taze, B., Unluturk, S., Buzrul, S. and Alpas, H. (2015). The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice. Journal of Food Science and Technology-Myshore. 52(2), 1000-1007. (February 2015). DOI: 10.1007/s13197-013-1095-7
  18. Gogus N., Taze BH., Demir H., Tari C., Unluturk S. and Lahore M.F. (2014).  Evaluation of orange peel-an industrial waste-for the production of Aspergillus sojae polygalacturonase considering both morphology and rheology effect. Turkish Journal of Biology, 38, 537-548. DOI:10.3906/biy-1308-47
  19. Unluturk S. and Atılgan M.R. (2014) UV-C Irradiation of Freshly Squeezed Grape Juice and Modeling Inactivation Kinetics. Journal of Food Process Engineering. 37(4), 438-449.  DOI:10.1111/jfpe.12099
  20. Unluturk S, Unluturk M. S., Pazir F. and Kuscu, A. (2014). Discrimination of Bio-Crstallogram Images Using Neural Networks. Neural Computing and Applications (NCA), 24(5), 1221-1228. DOI: 10.1007/s00521-013-1346-6
  21. Baysal A. H., Molva C. and Unluturk S. (2013). UV–C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices. International Journal of Food Microbiology, 166, 494-498. DOI:1016/j.ijfoodmicro.2013.08.015
  22. Unluturk, S., Pelvan, M. and Unluturk, M.S. (2013). The discrimination of Raw and UHT milk samples contaminated with Penicillin G and Ampicillin Using Image Processing Neural Network and Biocrystallization Methods. Journal of Food Composition and Analysis, 32, 12-19. DOI: 10.1016/j.jfca.2013.06.007
  23. Unluturk M. S., Unluturk S., Pazir F. and Abdollahi F. (2011). Capillary Dynamolysis Image Discrimination Using Neural Networks, Journal of Information Technology & Software Engineering,1(1), DOI: 10.4172/2165-7866.1000101
  24. Unluturk S., Unluturk M.S., Pazir F. and Kuscu, A. (2011) Process Neural Network (procNN) Method, Case Study I: Discrimination of Sweet Red Peppers Prepared by Different Methods.  EURASIP Journal on Advances in Signal Processing, Volume 2011:290950, DOI:10.1155/2011/290950
  25. Unluturk, S. Rebuttal: Response to Regarding Letter to Editor. (2010). On the modeling of inactivation kinetics by UV irradiation, Letter to editor, International Journal of Food Microbiology,143 (3), 258. DOI:10.1016/j.ijfoodmicro.2010.08.031
  26. Unluturk, S., Atılgan, M.R., Baysal, A.H., Unluturk, M.S. (2010). Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation. International Journal of Food Microbiology, 142(3), 341-347. DOI:10.1016/j.ijfoodmicro.2010.07.01310.
  27. Yıldız Ö. and Unluturk S. (2009). Differential Scanning Calorimetry (DSC) as a tool to detect antibiotic residues in UHT whole milk. International Journal of Food Science and Technology, 44(12), 2577-2582 (2009). DOI: 10.1111/j.1365-2621.2009.02087.x
  28. Atılgan, M. R. and Unluturk S. (2008). Rheological Properties of Liquid Egg Products (LEPs) as a Function of Temperature”, International Journal of Food Properties.11:2. 296-309. DOI: 10.1080/10942910701329658
  29. Unluturk, S., M. R. Atılgan, A. H. Baysal and C. Tarı, (2008). Use of UV-C radiation as a non-thermal process for Liquid Egg Products (LEP), Journal  Food Engineering, 85, 561-568.  DOI: 10.1016/j.jfoodeng.2007.08.017
  30. Oncü, S., C. Tari and S. Unluturk, (2007). Effect of various process parameters on morphology, rheology and polygalacturonase production by Aspergillus sojae in a batch bioreactor”, Biotechnology Progress, 23(4), 836-845. DOI: 10.1021/bp070079c
  31. Göğüş, N., C. Tari, S. Oncü, S. Unluturk and F. Tokatli, (2006). Relationship between morphology, rheology and pectinase production by Aspergillus sojae ATCC 20225 in submerged cultures, Biochemical Engineering Journal, 32, 171-178. DOI: 10.1016/j.bej.2006.09.023
  32. Koutchma, T., B. Parisi and S. Kucuk Unluturk, (2006). Evaluation of UV Dose in flow through reactors for fresh apple juice and cider, Chemical Engineering Communication, 193, 715-728. DOI: 10.1080/00986440500266842
  33. Kucuk Unluturk, S., H. Arastoopour and T. Koutchma, (2004). Modeling of UV Dose Distribution In a Laminar Flow Apple Cider Processing, Jornal Food Engineering, 65(1), 125-136. DOI: 10.1016/j.jfoodeng.2004.01.005
  34. Kucuk Unluturk, S. and H. Arastoopour, (2003). Steady State Simulations Of Liquid-Particle Food Flow in a Vertical Pipe, Industrial and Engineering Chemistry Research, 42(16), 3845-3850. DOI: 10.1021/ie0301076

Publications in National Peer Reviewed Journals

  1. Yıldız Ö., Ünlütürk S., ve Tari C. (2009). Uzun ömürlü (UHT) sütlerdeki antibiyotik kalıntılarının tespitinde üç farklı ticari test kitinin karşılaştırılması (Comparison of three different commercial test kits for detection of Antibiotic residues in UHT milk). Akademik Gıda, 7(4), 19-23.
  2. Ünlütürk S., Baysal A.H. ve Atılgan M.R. (2010). UV-C uygulamasının sıvı yumurta beyazının mikrobiyolojik kalitesi üzerine etkisi” (Effect of UV-C application on the microbiological quality of liquid egg white). Gıda, 35 (5): 363-369.