C.V. - Erciyes Üniversitesi | Gıda Mühendisliği Bölümü

Ismet Ozturk, PhD
Erciyes University,
Engineering Faculty,
Food Engineering Department,
38039 Kayseri, Turkey
E-mail:[email protected]
or
[email protected]
Mobile: (+ 90 543) 320 55 58
EDUCATION

Post-Doc. Food Science and Technology, The Ohio State University, USA (2013-2014)

PhD. Food Engineering, Erciyes University, Turkey (February 2013)

M.Sc. Food Engineering, Erciyes University, Turkey (August 2008)

B.Sc. Food Engineering, Ataturk University, Turkey (June 2005): “The most successful
second student in the department”.
WORK EXPERIENCE

Research Assistant (December 2006 – March 2013): Department of Food Engineering,
Faculty of Engineering, University of Erciyes, Kayseri, Turkey.

Visiting Researcher (September 2013-September 2014): Food Science and Technology,
College of Food, Agricultural, and Environmental Sciences, The Ohio State University, Ohio,
USA.

Assist. Prof. Dr. (March 2013 – Continue): Department of Food Engineering, Faculty of
Engineering, University of Erciyes, Kayseri, Turkey.
1
SCIENTIFIC INTERESTS and RESEARCH AREAS

Food microbiology

Food safety

Lactic acid bacteria

Yeast

Antimicrobial agents

Probiotic bacteria

PCR techniques
MEMBERSHIPS & RECOGNITIONS
Editorial Board Membership
International Journal of Food Science, Nutrition and Dietetics (IJFS)
Austin Journal of Microbiology
Membership in International Institutions
Institute of Food Technology (IFT) (2014-)
AWARDS

Award of Scientific Paper 2010, Erciyes University, Faculty of Engineering

Award of Scientific Paper 2011, Erciyes University, Faculty of Engineering

Award of Scientific Paper 2012, Erciyes University, Faculty of Engineering

Award of Scientific Paper 2013, Erciyes University, Faculty of Engineering
TRAINING COURSES

UHPLC Master Class, Agilent Technologies, 22 October 2014, The Ohio State University,
Columbus, OH, USA

Advanced Meat Science and Technology, ICoMST 2013, 15-17 August 2013 Ege University,
Izmir.

Applied Molecular Biology Techniques, Ataturk University, 4-9 July 2011, Erzurum, Turkey.

Application of Molecular Genetic Microorganisms, 5-9 July 2010, Genetic Engineering and
Biotechnology Institute, TUBİTAK-MAM, Izmit, Turkey.

Anaerobic Microbiology Course: Isolation, Culturing and Identification in Health, Food and
2
Environment, 18-20 Ocak 2010, İstanbul, Turkey.

Techniques of Texture Analysis in food, 29 July 2009, Stable Micro System-ABP, Ankara,
Turkey.

Application and Techniques of Confocal Scanning, 5-7 July 2007, Leica Microsystems,
Kayseri, Turkey.

Systems of Quality Management (ISO 9001-2000), 13-14 June 2005, Erzurum, Turkey. Food
Safety (HACCP), 11-12 June 2005, Erzurum, Turkey.
ATTENDED CONGRESSES and SYMPOSIA

Food Science, Engineering and Technologies 2009, Plovdiv, Bulgaria.

2rd Traditional Foods Symposium, 2009, Van, Turkey.

3rd National Veterinary Food Hygiene Congress, 2009, Bursa, Turkey

1rd Workshop on meat products “Sucuk”, 2010, Kusadasi, Aydin.

International Food Congress-Novel Approaches in Food Industry, 2011, Çeşme, İzmir.

IV. International Conference of Environmental, Industrial and Applied Microbiology, 2011,
Malaga, Spain.

23rd International ICFMH Symposium FoodMicro 2012, Istanbul, Turkey

59th International Congress of Meat Science and Technology (ICoMST-2013), Izmir, Turkey

2nd International Congress on Food Technology, Kusadasi, Turkey
THESIS TOPICS
MSc. Determination of Chemical Properties of Germinated Wheat and the Utilization of Sprouts as a
Natural Food Additive, August, 2008.
PhD. Identification of the Yeasts Isolated from Traditional Fermented Turkish Sausage “Sucuk”,
Determination of Their Technological and Functional Properties And Selection of Favorable
Isolates for Sucuk Production, February 2013.
RESEARCH PROJECTS
1.
Utilization of grape pomace as antimicrobial and antioxidant ingredient in food Industry. Project
No: TUBITAK, TOVAG -105O154, 2005. (Auxiliary staff)
2.
Using thymes to improve flavour quality and shelf life of broiler chickens. Project No: TUBITAK
TOVAG 106O454, 2006. (Scholarship student)
3
3.
Determination of Chemical Properties of Germinated Wheat and The Utilization of Sprouts as a
Natural Food Additive, Project No:FBT-06-48, 2006. (Auxiliary researcher)
4.
Determination of butter spoiling yeasts and their control. Erciyes University, Scientific Research
Fund, Project No: FBA-07–42, 2007.(Auxiliary researcher)
5.
The probiotic properties of lactic acid bacteria isolated from traditionally fermented European
cranberry bush (Viburnum opulus l.) juice and their use in industrial manufacturing of European
cranberry bush Juice. Project No: TUBITAK-TOVAG 110O214, 2010. (Scholarship student)
6.
Production of natural food color and bioactive component from tulip flowers (Tulipa gesneriana)
residue in the production of tulip bulb,TAGEM-10/ AR-GE / 03, 2010. (Auxiliary researcher)
7.
Effects of yeasts, isolated from fermented traditional Turkish sausage, as starter culture on the
volatile compounds, texture and physicochemical properties of Turkish sausage FBD-10-3347,
2011. (Auxiliary researcher)
8.
Determination of functional and technological properties and identification of yeasts isolated from
traditional Turkish sausage “Sucuk“. FBA-10-3330 (Auxiliary researcher)
BOOK CHAPTERS
1.
Sagdic, O., Tornuk, F., Ozturk, I., Karasu, S., Yilmaz, M.T. 2014. "Biological preservation of
foods" in Microbial Food Safety and Preservation Techniques (Editors: Rai, V. R. and Bai, J. A.),
CRC Press Taylor & Francis, Boca Raton, FL, USA.
RESEARCH PAPERS (SCI and SCI-Expanded)
2007
1.
Ozkan, G., Sagdic, O., Ekici, L., Ozturk, I., Ozcan, M.M. 2007. Phenolic compounds of Turkish
endemic Origanum sipyleum L. extract, and its antioxidant and antibacterial activities. Journal of
Food Lipids, 14, 157-169.
2008
2.
Yetim, H., Sagdic, O., Ozturk, I. 2008. Fatty acid compositions of cold press oils of seven edible
plant seeds grown in Turkey. Chemistry of Natural Compounds, 44, 634-636.
2010
4
3.
Ayvaz, A., Sagdic, O., Karaborklu, S., Ozturk, I. 2010. Insecticidal activity of the essential oils from
different plants against three stored product insects. Journal of Insect Science, 21, 1-13.
4.
Ozturk, I., Ekici, L., Yetim, H., Sagdic, O. 2010. Antioxidative, antiradikale und antimikrobielle
Aktivitâten des Fruchthüllen-Extrakts von frischen Antep-Pistazien. Journal für Verbraucherschutz
und Lebensmittelsicherheit (Journal of Consumer Protection and Food Safety), 5, 163-167.
5.
Ozturk, I., Sahan, S., Sahin, U., Ekici, L., Sagdic, O. 2010. Bioactivity and mineral contents of
wild-grown edible Morchella conica in the Mediterranean Region. Journal für Verbraucherschutz
und Lebensmittelsicherheit (Journal of Consumer Protection and Food Safety), 5, 453-457.
6.
Ozturk, I., Golec, A., Karaman, S., Sagdic, O., Kayacier, A. 2010. Evaluation of Listeria
monocytogenes Survival in Ice Cream Mixes Flavoured with Herbal Tea Using Taguchi Method.
Foodborne Pathogens and Disease, 7, 1263-1267.
7.
Sagdic, O., Ozturk, I., Bayram, O., Kesmen, Z., Yilmaz, M.T. 2010. Characterization of butter
spoiling yeasts and their inhibition by some spices. Journal of Food Science, 75, 597-603.
2011
8.
Sagdic, O., Ozturk, I., Ozkan, G., Yetim, H., Ekici, L., Yilmaz, M.T. 2011. RP-HPLC-DAD analysis
of phenolic compounds in pomace extracts from five Turkish grape cultivars: Evaluation of their
antioxidant, antiradical and antifungal activities in orange and apple juices. Food Chemistry, 126,
1749–1758.
9.
Tornuk, F., Ozturk, I., Sagdic, O., Yetim H. 2011. Determination and improvement of microbial
safety of wheat sprouts with chemical sanitizers. Foodborne Pathogens and Disease, 8, 503-508.
10. Yalcin, H., Karaman, S., Ozturk, I. 2011. Evaluation of Antioxidant Efficiency of Potato and Orange
Peels and Apple Pomace Extracts In Sunflower Oil. Italian Journal of Food Science, 23, 55-61.
11. Yalcin, H., Ozturk, I., Karaman, S., Kisi, O., Sagdic, O., Kayacier, A. 2011. Prediction of Effect of
Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro-Fuzzy Inference
System and Artificial Neural Network. Journal of Food Science, 76, 112-120.
12. Yalcin, H., Ozturk, I., Tulukcu, E., Sagdic, O. 2011. Influence of the harvesting year and fertilizer
on the fatty acid composition and some physicochemical properties of the linseed (Linum
usitatissimum
L.). Journal für Verbraucherschutz und Lebensmittelsicherheit (Journal of
Consumer Protection and Food Safety), 6, 197-202.
13. Yetim, H., Sarioglu, K., Ekici, L., Ozturk, I., Sagdic O. 2011. Some characteristics of meats from
the chickens fed with Lamiaceae spices: Proximate composition, lipid oxidation, color and sensory
properties. Archiv für Lebensmittelhygiene (Journal of Food Safety and Food Quality), 62, 58-64.
14. Tornuk, F., Cankurt, H., Ozturk, I., Sagdic, O., Bayram O., Yetim H. 2011. Efficacy of various
plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella
Typhimurium on fresh cut carrots and apples. International Journal of Food Microbiology, 148, 3035.
15. Yalcin, H., Ozturk, I., Tulukcu, E., Sagdic, O. 2011. Effect of γ-irradiation on bioactivity, fatty acid
5
composition and volatile compounds of clary sage seed (Salvia sclarea L.). Journal of Food
Science, 76, C1056-1062.
16. Sagdic, O., Ozturk, I., Yilmaz, M.T., Yetim, H. 2011. Effect of grape pomace extracts obtained
from different grape varieties on microbial quality of beef patty. Journal of Food Science, 76,
M515-521.
17. Karaman, K., Polat, B., Ozturk, I., Sagdic, O., Ozdemir, C. 2011. Volatile Compounds and
Bioactivity of Eremurus spectabilis (Ciris), Turkish Wild Edible Vegetable. Journal of Medicinal
Food, 14, 1238-1243.
18. Yalcin, H., Ozturk, I., Hayta, M., Sagdic, O., Gumus, T. 2011. Effect of gamma-irradiation on some
chemical characteristics and volatile content of linseed. Journal of Medicinal Food, 14, 1223-1228.
2012
19. Karaman, S., Ozturk, I., Yalcin, H., Kayacier, A., Sagdic, O. 2012. Comparison of adaptive neuro
fuzzy inference system and artificial neural networks for estimation of oxidative parameters of
sunflower oil added some natural byproduct extracts. Journal of the Science of Food and
Agriculture, 92, 49-58.
20. Ozturk, I., Sagdic, O., Hayta, M., Yetim, H. 2012. Alteration in α-tocopherol, Some Minerals and
Fatty Acid Contents of the Wheat Through Sprouting. Chemistry of Natural Compounds, 47, 876879.
21. Sagdic, O., Ozturk, I., Kisi, O. 2012. Modeling antimicrobial effect of different grape pomace and
extracts on S. aureus and E. coli in vegetable soup using artificial neural network and fuzzy logic
system. Expert Systems With Applications, 39, 6792-6798.
22. Tulukcu, E., Yalcin, H., Ozturk, I., Sagdic, O. 2012. Changes in the fatty acid compositions and
bioactivities of clary sage seeds depending on harvest year. Industrial Crops and Products, 39,
69-73.
23. Ozturk, I., Tornuk, F., Sagdic, O., Kisi, O. 2012. Application of non-linear models to predict
inhibition effects of various plant hydrosols on Listeria monocytogenes inoculated on fresh cut
apples. Foodborne Pathogens and Disease, 9, 607-616.
24. Yalcin, H., Toker, O.S., Ozturk, I., Dogan, M., Kisi, O. 2012. Prediction of Fatty Acid Composition
of Vegetable Oils Based on Rheological Measurements Using Non-Linear Models, European
Journal of Lipid Science and Technology, 114, 1217–1224.
25. Sagdic, O., Ozturk, I., Cankurt, H., Törnük, F. 2012. Interaction between Some Phenolic
Compounds and Probiotic Bacterium in Functional Ice Cream Production. Food and Bioprocess
Technology, 5, 2964–2971.
2013
26. Sagdic, O., Ozturk, I., Törnük, F. 2013. Inactivation of non-toxigenic and toxigenic Escherichia coli
O157:H7 inoculated on minimally processed tomatoes and cucumbers: Utilization of hydrosols of
6
Lamiaceae spices as natural food sanitizers. Food Control, 30, 7-14.
27. Ulukanli, Z., Karaborklu, S., Cenet, M., Sagdic, O., Ozturk, I., Balcilar, M. 2013. Essential oil
composition, insecticidal and antibacterial activities of Salvia tomentosa Miller. Medicinal
Chemistry Research, 22, 832–840.
28. Tornuk, F., Karaman, S., Ozturk, I., Toker, O.S., Tastemur, B., Sagdic, O., Dogan, M., Kayacier,
A. 2013. Quality Characterization of Artisanal and Retail Turkish Blossom Honeys: Determination
of Physicochemical, Microbiological, Bioactive Properties and Aroma Profile. Industrial Crops and
Products, 46, 124-131.
29. Sagdic, O., Ekici, L., Ozturk, I., Tekinay, T., Polat, B., Tastemur, B., Bayram, O., Senturk, B. 2013.
Cytotoxic and bioactive properties of different color tulip flowers and degradation kinetic of tulip
flower anthocyanins. Food and Chemical Toxicology, 58, 432-439.
30. Ozturk, I., Karaman, S., Tornuk, F., Sagdic, O. 2013. Physicochemical and rheological
characteristics of alcohol free probiotic boza produced using Lactobacillus casei Shirota:
Estimation of apparent viscosity of boza using non-linear modeling techniques. Turkish Journal of
Agriculture and Forestry, 37, 475-487.
2014
31. Sagdic, O., Ozturk, I. 2014. Kinetic Modeling of Escherichia coli O157:H7 Growth in Rainbow
Trout Fillets As Affected By Oregano and Thyme Essential Oils and Different Packing Treatments.
International Journal of Food Properties, 17, 371-385.
32. Tornuk, F., Ozturk, I., Sagdic, O., Yilmaz, A., Erkmen, O. 2014. Application of Predictive
Inactivation Models to Evaluate Survival of Staphylococcus aureus in Fresh-Cut Apples Treated
with Different Plant. International Journal of Food Properties, 17, 587–598.
33. Sagdic, O., Ozturk, I., Yetim, H., Kayacier, A., Dogan, M. 2014. Mineral contents and nutritive
values of the pomaces of commercial Turkish grape (Vitis vinifera L.) varieties. Quality Assurance
and Safety of Crops & Foods, 6, 89-93.
34. Ozturk, I., Karaman, S., Baslar, M., Cam, M., Caliskan, O., Sagdic, O., Yalcin, H. 2014. Aroma,
sugar and anthocyanin profile of fruit and seed of Mahlab (Prunus mahaleb L.): Optimization of
bioactive compounds extraction by simplex lattice mixture design. Food Analytical Methods, 7,
761-773.
35. Tornuk, F., Ozturk, I., Karaman, S., Sagdic, O., Yetim, H. 2014. Rheological and some
physicochemical properties of probiotic boza beverage fermented with Lactobacillus casei Shirota:
Application of Principal Component Analysis for the characterization, Quality Assurance and
Safety of Crops & Foods, 6, 237-247.
36. Ozturk, I., Sagdic, O., Tornuk, F., Yetim, H. 2014. Effect of wheat sprout powder incorporation on
lipid oxidation and physicochemical properties of beef patties. International Journal of Food
Science & Technology, 49, 1112-1121.
37. Ekici, L., Simsek, Z., Ozturk, I., Sagdic, O., Yetim, H. 2014. Effects of Temperature, Time and pH
on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content Using Non-
7
Linear Models. Food Analytical Methods, 7, 1328–1336.
38. Sagdic, O., Öztürk, İ., Yapar, N., Yetim, H. 2014. Diversity and probiotic potentials of lactic acid
bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush
(Viburnum opulus L.) fruit drink. Food Research International, 64, 537-545.
39. Ekici, L., Sagdic, O., Silici S., Öztürk, İ. 2014. Determination of phenolic content, antiradical,
antioxidant and antimicrobial activities of Turkish pine honeys. Quality Assurance and Safety of
Crops & Foods, 6, 439-444.
40. Karaman, S., Toker O.S. Öztürk, İ., Yalcin, H., Kayacier, A., Dogan, M., Sagdic, O. 2014.
Response surface methodology study for effects of some phenolics and storage period on
vegetable oil quality: Change in oxidation stability parameters. Turkish Journal of Agriculture and
Forestry, 38, 759-772.
41. Öztürk, İ., Sagdic, O. 2014. Biodiversity of yeast mycobiota in “sucuk”, a traditional Turkish
fermented dry sausage: Phenotypic and genotypic identification, functional and technological
properties. Journal of Food Science, 79, M2315-M2322.
2015
42. Öztürk, İ. 2015. Presence, changes and technological properties of yeast species during
processing of pastirma, a Turkish dry-cured meat product. Food Control, 50, 76-84.
IN PRESS
43. Ozturk, I. 2015. Antifungal activity of propolis, essential oil and hydrosol on natural mycobiota of
sucuk, a Turkish fermented sausage: Monitoring of their effects on microbiological, color and
aroma properties. Journal of Food Processing and Preservation,
44. Ekici, L., Ozturk, I., Karaman, S., Caliskan, O., Tornuk, F., Sagdic, O., Yetim, H. 2015. Effects of
black carrot concentrate on textural, bioactive, aroma, color, and sensory properties of sucuk, a
traditional Turkish dry-fermented sausage. LWT- Food Science and Technology,
RESEARCH PAPERS (Outside the scope of SCI and SCI-Expanded)
1.
Sagdic, O., Ozturk, I., Ekici, L., Simsek, H., Yetim, H. 2010. Die Antioxidativen, Antiradikalen und
Antimikrobiellen Aktivitâten der Extrakte vom Kem und der Schale des Granatapfels.
Ernährung/Nutrition, 34(9), 376-379.
2.
Yetim, H., Ozturk, I., Tornuk, F., Sagdic, O., Hayta, M. 2010. Functional Properties of Edible Plant
and Seed Sprouts. The Journal of Food, 35(3), 205-210.
3.
Yetim, H., Tornuk, F., Ozturk, I., Sagdic, O. 2010. Microbial Safety of Edible Seed Sprouts.
8
Academic Food, 8(2),18-23.
4.
Sagdic, O., Ozturk, I. 2010. Antimicrobial activity of Kekik. Journal of Hasad, 302, 44-49.
INTERNATIONAL CONGRESS, SYMPOSIUM and CONFERENCE PAPERS
2006
1.
Yetim, H., Sagdic, O., Ozturk, I. 2006. Fatty acid compositions of cold press oils of seven edible
plant seeds grovvn in Turkey. 1st Egyptian-Jordanian Conference, Biotechnology and Sustainable
Development: Current Status and Future Scenarios, Abstract Book, page: 40, 11-14 December
2006, Cairo, Egypt. (Abstract) (Oral presentation)
2.
Sagdic, O., Yetim, H., Ozturk, I. 2006. Inhibition of S. cerevisiae in apple juice by grape pomace
extract (GPE). 1st Egyptian-Jordanian Conference, Biotechnology and Sustainable Development:
Current Status and Future Scenarios, Abstract Book, page: 41, 11-14 December 2006, Cairo,
Egypt. (Abstract) (Oral presentation)
2008
3.
Yetim, H., Ozturk, I., Ekici, L., Sagdic, O. 2008. Antioxidative, antiradikale und antimikrobielle
aktivitaten des auBeren Rindeextrakts von frischen Antep-Pistazien. 10. Fachsymposium
Lebensmittelmikrobiologie, page: 79, 9-11. April 2008, Stuttgart. (Abstract)
4.
Sagdic, O., Ozturk, I., Ekici, L., Yetim, H. 2008. Antioxidative, antiradikale und antimikrobielle
Eigenschaften von Granatapfel-Kernextract und Granatapfel-Schalenextract. 10. Fachsymposium
Lebensmittelmikrobiologie, page: 80, 9-11. April 2008, Stuttgart.(Abstract)
2009
5.
Ozturk, I., Yetim, H., Sagdic, O., Hayta, M. 2009. Changes in Functional Components of Wheat
Grains During the germination. 3. International Congress on Food and Nutrition, P:56, page: 130,
22-25 April 2009, Antalya, Turkey. (Abstract)
6.
Donmez, M., Uysal, K., Yetim, H., Sagdic, O., Cankurtaran, M., Ozturk, I.
2009. Fatty Acid
Composition of Muscle, Skin and Depot Lipids of Domestic Geese (Anser Domestica) in Altıntaş
Region at the Period of extreme Low Temperate Winter. 3. International Congress on Food and
Nutrition, P:83, page: 145, 22-25 April 2009, Antalya, Turkey. (Abstract)
7.
Sagdic, O., Ozturk, I., Bayram, O., Yetim, H. 2009. The Identification and Isolation of yeasts from
spoilage butter in Turkey. Food Science, Engineering and Technologies 2009, page: 638-642, 23-
9
24 October 2009, Plovdiv, Bulgaria.
8.
Yetim, H., Ekici, L.,Sarioglu, K., Ozturk, I., Sagdic, O. 2009. The fatty acid composition and volatile
aroma compounds of the chicken muscles fed with thyme. Food Science, Engineering and
Technologies 2009,page:643-648, 23-24 October 2009, Plovdiv, Bulgaria.
2010
9.
Sagdic, O., Yilmaz, M.T., Ozturk, I. 2010. Functional Properties of Traditional Foods Produced in
Turkey. 1. International Symposium Traditional Foods from Adriatic to Caucasus, Proceedings
Book, page: 129-132, 15-17 May 2010, Tekirdağ, Turkey. (Oral presentation)
10. Karaman, K., Polat, B., Ozturk, I., Ekici, L., Sagdic, O. 2010. Biological Activity of Menengic
(Pistacia terebinthus L), Traditional Turkish Snack Food and Coffee. 1. International Symposium
Traditional Foods from Adriatic to Caucasus, Proceedings Book, page: 648-649, 15-17 May 2010,
Tekirdağ, Turkey.
11. Polat, B., Karaman, K., Ozturk, I., Sagdic, O. 2010. Türkiye'de Geleneksel Bir Çerez ve Kahve
Olarak Tüketilen Termiyenin (lupinus albus I.) Üretimi ve Çeşitli Özellikleri. 1. International
Symposium Traditional Foods from Adriatic to Caucasus, Proceedings Book, page: 650-652, 1517 May 2010, Tekirdağ, Turkey.
12. Polat, B., Karaman, K., Ozturk, I., Sagdic, O. 2010. Türkiye'de Geleneksel Çay Olarak Tüketilen
Bazı Bitkilerin Biyoaktif Özellikleri ve Insan Sağlığı Üzerine Etkileri. 1. International Symposium
Traditional Foods from Adriatic to Caucasus, Proceedings Book, page: 693-695, 15-17 May 2010,
Tekirdağ, Turkey.
13. Polat, B., Ozturk, I., Karaman, K., Sagdic, O. 2010. Bioactivity of white willow and quince leaves
consumed as herbal tea. 1st International Congress on Food Technology, Book of Abstract, page:
237, 3-6 November 2011, Antalya, Turkey.
2011
14. Tornuk, F., Ozturk, I., Karaman, S., Sagdic, O., Yetim, H. 2011. Probiotic Boza Production with
Lactic Acid Bacteria and Its Sensorial, Physicochemical and Rheological Properties, 6th
International CIGR Technical Symposium - Section 6 Towards a Sustainable Food Chain” Food
Process, Bioprocessing and Food Quality Management - 18-20 April 2011, Nantes, France. (Oral
presentation)
15. Sagdic, O., Ozturk, I., Tornuk, F. 2011. Efficacy of plant hydrosols as natural food sanitizers in
inhibition of S. aureus on fresh cut apples. International Food Congress-Novel Approaches in
Food Industry, page: 98, 26-29 May 2011, Çeşme-İzmir.
16. Tastemur, B., Ozturk, I., Sagdic, O. 2011. Microbiological and physicochemical characteristics of
meatless raw meatballs (çig kofte) consumed in Turkey, International Food Congress-Novel
Approaches in Food Industry, page: 99, 26-29 May 2011, Çeşme-İzmir.
10
17. Ozturk, I., Sagdic, O., Yetim, H., Yilmaz, M.T. 2011. Use of fuzzy logic system and artificial neural
network models in prediction of antifungal effect of different grape pomace extracts against
Zygosaccharomyces rouxii in apple juice, International Food Congress-Novel Approaches in Food
Industry, page: 528, 26-29 May 2011, Çeşme-İzmir.
18. Tulukcu, E., Ozturk, I., Yalcin, H., Sagdic, O., Donmez, M. 2011. Effect of the harvesting year and
flower color on the fatty acid composition and some physicochemical properties of the clary sage
seed, International Food Congress-Novel Approaches in Food Industry, page: 679, 26-29 May
2011, Çeşme-İzmir.
19. Ozturk, I., Yetim, H., Sagdic, O. 2011. Effects of dried wheat sprout flour on lipid oxidation and
some quality characteristics of beef patties. 57th ICoMST International Congress of Meat Science
and Technology, page: 213, 7-12 August, Ghent, Belgium.
20. Ozturk, I., Ilter, S.M., Tornuk, F., Sagdic, O. 2011. Fruit juice spoilage by Alicyclobacillus and
Zygosaccharomyces rouxii. IV. International Conference on Environmental, Industrial and Applied
Microbiology (Biomicroworld2011), 14-16 September, page: 231, Torremolinos, Malaga, Spain.
21. Sagdic, O., Ozturk, I. 2011.
Microbiological characteristics of Traditional Turkish Fermented
Sucuk and identification of their yeast flora. IV. International Conference on Environmental,
Industrial and Applied Microbiology (Biomicroworld2011), 14-16 September, page: 244,
Torremolinos, Malaga, Spain.
22. Sagdic, O., Ozturk, I., Yapar, N., Tastemur, B., Yetim, H. 2011. Microbiological characteristics of
traditionally Turkish fermented European cranberrybush (Viburnum opulus L.) fruits. IV.
International
Conference
on
Environmental,
Industrial
and
Applied
Microbiology
(Biomicroworld2011), 14-16 September, page: 245, Torremolinos, Malaga, Spain.
23. Tornuk, F., Ozturk, I., Sagdic, O., Yetim, H. 2011. Utilization of some plant hydrosols as wheat
sprout disinfectant. 4th. International Congress on Food and Nutrition. Book of Abstract, page:
44, 12-14 October, Istanbul, Turkey, (Oral presentation)
24. Ozturk, I., Sagdic, O. 2011. Identification of Yeasts Causing Spoilage in Traditional Pickles
Produced in Turkey. 4th International Congress on Food and Nutrition. Book of Abstract, P211,12-14 October, Istanbul Turkey.
25. Sagdic, O., Ekici, L., Ozturk, I., Bayram, O., Polat, B., Tastemur, B. 2011. Bioactive characteristics
of various tulip flowers, waste of tulip onion production. 4th. International Congress on Food and
Nutrition. Book of Abstract, P-138, 12-14 October, Istanbul Turkey.
2012
26. Tornuk, F., Ozturk, I., Karaman, S., Sagdic, O. 2012. Some Physicochemical and Microbiological
Quality Characteristics of Turkish Honeys. The First Turkish Congress, Expo and Workshops on
Honey and Honeybee Products, page: 54, Book of Abstract, 22-26 February 2012, Kayseri,
Turkey. (Oral presentation)
27. Yetim, H., Ekici, L., Sagdic, O., Ozturk, I., Tornuk, F. 2012. The Effect of Thyme Essential Oil on
Some Quality Characteristics of Chicken Meats. 58th ICoMST International Congress of Meat
11
Science and Technology, page: 87, Book of Abstract, 12 -17 August, Montreal, Canada.
28. Yilmaz, M.T., Tornuk, F., Ozturk, I., Sagdic, O., Arici, M., Durak, M.Z., Bayram, M. 2012. Multiple
response optimization and non-linear predictive modeling of the effect of processing variables on
bacterial growth/survival kinetics using desirability functions, 23rd International ICFMH
Symposium, FoodMicro 2012, page: 173, Book of Abstract, 3-7 September, 2012 Istanbul-Turkey.
(Oral presentation)
29. Ozturk, I., Sagdic, O. 2012. Biodiversity of Yeasts in a Traditional Turkish Fermented Sucuk and
Their Functional and Technological Properties. 23rd International ICFMH Symposium,
FoodMicro2012, page: 701, Book of Abstract, 3-7 September, 2012 Istanbul-Turkey.
2013
30. Durak, M.Z.,Tornuk, F., Ozturk, I., Sagdic, O. 2013. Decontamination of Salmonella on Shell Eggs
by Summer Savory. International Association for Food Protection (IAFP) European Symposium on
Food Safety, page: 3-10, 15-17 May 2013, Marseille, France.
31. Arici, M., Sagdic, O., Toker O.S., Ozturk I. 2013. Ekşi hamur mikrobiyotasında bulunan mayalar ve
önemi. International Symposium "Microorganisms and the Biosphere", page: 147, 6-8 June 2013,
Bishkek, Kyrgyzstan.
32. Ozturk,
I.,
Tornuk,
F.,
Sagdic,
O.,
nanoenkapsülasyonu
ve
antimikrobiyal
Arici,
M.,
etkilerinin
Durak,
M.Z.
artırılması.
2013.
Uçucu
International
yağların
Symposium
"Microorganisms and the Biosphere", page: 153, 6-8 June 2013, Bishkek, Kyrgyzstan.
33. Karaçetin, E., Mihçiokur, H., Ateş, N., Sağdıç, O., Öztürk, İ., Oğuz, M., Gökkuş, Ö., Özkan, O.
2013. "Evaluation Of Physicochemical And Microbiological Quality In Tap And Spring Waters In
Bünyan, Kayseri", International Conference on Environmental Science and Technology ICOEST'2013, 18-21 Haziran 2013, pp.97-98, Nevsehir-Turkey.
34. Yetim, H., Ekici, L., Öztürk, İ., Sağdıç, O., Törnük, F., Gönülalan, Z. 2013. Effects of Dietary
Incorporation of Izmir Oregano on Microbiological Properties of Broiler Meats, 59th ICoMST
International Congress of Meat Science and Technology, 18-23 Ağustos 2013, pp.83.
35. Öztürk, İ., Sağdıç, O. 2013. Effects of Debaryomyces hansenii and Candida zeylanoides on
textural and sensory properties of traditional Turkish sausage “Sucuk”, 59th ICoMST International
Congress of Meat Science and Technology, , 18-23 Ağustos 2013, pp.83.
36. Ahhmed, A., Öztürk, İ., Törnük, F., Karaman, S., Ozbek, M., Kabeko, G., Ushio, H., Sakata, R.,
Yetim, H. 2013. Traditional Anatolian Pastirma: Should It be Valued as Unique Meat Products.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus. page: 49,
TFO_2563, 24-26 October 2013, Straga, Makedonia. (Oral presentation)
37. Törnük, F., Öztürk, İ., Sağdıç, O., Arici, M., Karaman, S. 2013. Determination of Presence of
Yeasts in Retail Ayran. The 2nd International Symposium on Traditional Foods from Adriatic to
Caucasus. page: 198, TFP_2580, 24-26 October 2013, Straga, Makedonia.
38. Tosun, F., Öztürk, İ., Sağdıç, O. 2013. A Different Taste Coming from Yogurt:Yayik Butter. The
2nd International Symposium on Traditional Foods from Adriatic to Caucasus. page: 194,
12
TFP_2548, 24-26 October 2013, Straga, Makedonia.
39. Ahhmed, M. A., Öztürk, İ., Daşkin, P., Törnük, F., Karaman, S., Yetim, H. 2013. Processing
development of Turkish cured meat products by a combination of traditional and modern methods:
Pastirma production system. FOOMA Japan 2013, International Food Machinery and Technology
Exhibition 2013, page:239-242, 11 June 2013, Tokyo, Japan. (Oral presentation)
2014
40. Ahhmed, M. A., Birisik, C., Karaman, S., Öztürk, İ, Bilgen, M., Kaneko, G., Ushio, H., Sakata, R.,
Yetim, H., Improvements in functional properties of dry cured meat using fermented soy paste.
60th International Congress of Meat Science And Technology. 17-22 August 2014, Punta Del
Este, Uruguay.
41. Çam, M., Dinç, M., Bilgin, S., Yılmaztekin, M., Ahhmed, A. Öztürk, İ., Sağdıç O. 2014. Pressurized
water extraction of polyphenols from spearmint. 2014 Annual Conference & Exhibition Functional
Foods Nutraceuticals Natural Health Products and Dietary Supplements, O29, page:95, 14-17
October 2014, Istanbul, Turkey. (Oral presentation)
42. Tosun, F., Sagdic, O., Öztürk İ., Yetim H. 2014. Effect of exopolysaccharides-producing
commercial lactic acid bacteria culture on texture and sensory properties of Kaymak, A Turkish
Dairy Product. 2 nd International Congress on Food Technology, O334, page:45,
05-07
November 2014, Kuşadası, Turkey. (Oral presentation)
NATIONAL CONGRESS, SYMPOSIUM and CONFERENCE PAPERS (TURKISH)
1.
Ekici, L., Öztürk, İ., Sağdıç, O., Yetim, H. 2008. Kekik Uçucu Yağı ilavesinin Kuşbaşı Etler ve
Bonfilenin Bazı Özelliklerine Etkisi, Türkiye 10. Gıda Kongresi, Poster No:23, Sayfa No: 557-560,
21-23 Mayıs 2008, Erzurum.
2.
Sağdıç, O., Öztürk, İ., Yetim, H. 2008.
Üzüm Posası Toz ve Ekstraktının Elma ve Portakal
Suyundaki Ozmofil Mayalar Üzerine Etkisi, Türkiye 10. Gıda Kongresi, Poster No:53, Sayfa No:
323, 21-23 Mayıs 2008, Erzurum.
3.
Sağdıç, O., Öztürk, İ., Yapar, N., Yetim, H. 2008. Konfokal Mikroskop ve Gıda Mühendisliği
Uygulamalarında Kullanımı, Türkiye 10. Gıda Kongresi, Poster No:97, Sayfa No: 1135-1138, 2123 Mayıs 2008, Erzurum.
4.
Sağdıç, O., Öztürk, İ., Ekici, L., Yetim, H. 2008. Nar Çekirdek ve Kabuk Ekstraktlarının
Antioksidan, Antiradikal ve Antimikrobiyal Özellikleri, 19. Ulusal Biyoloji Kongresi, Poster
No:PB036, Sayfa No:336, 23-27 Haziran 2008, Trabzon.
5.
Sağdıç, O., Öztürk, İ., Ekici, L. 2008. Taze Antep Fıstığı Dış Kabuğu Ekstraktlarının Antioksidan,
Antiradikal ve Antimikrobiyal Aktiviteleri, 19. Ulusal Biyoloji Kongresi, Poster No:PB041, Sayfa
No:338, 23-27 Haziran 2008, Trabzon.
6.
Öztürk, İ., Sağdıç, O., Şimşek, Z., Ekici, L. 2009. Bitkisel Doğal Ajanların Gıdaların
Muhafazasında Kullanımı, 3. Ulusal Veteriner Gıda Hijyeni Kongresi, Poster no:4, Sayfa 143-148.
13
14-16 Mayıs 2009, Bursa.
7.
Karaman, S., Öztürk, İ., Sağdıç, O., Kayacıer, A. 2009. Üç Farklı Bitki Çayı ile Demlenen Sütün
Fizikokimyasal ve Duyusal özellikleri, Pamukkale Süt ve Süt Ürünleri Sempozyumu, Bidiri no: 19,
Sayfa 77, 21-23 Mayıs 2009, Denizli.
8.
Öztürk, İ., Sağdıç, O. 2009. Pastörize Edilmiş Süt Ürünlerinde Mycobacterium avlum subsp.
paratuberculosis (MAP)'in Canlılığı, Pamukkale Süt ve Süt Ürünleri Sempozyumu, Bildiri no: 94,
Sayfa 181, 21-213 Mayıs 2009, Denizli.
9.
Öztürk, İ., Karaman, S., Sağdıç, O., Kayacıer, A., Yetim H. 2009. Bitki Çayı İlaveli Dondurma
Mikslerinde
Listeria
monocytogenes’in
Canlılığı.
Pamukkale
Süt
ve
Süt
Ürünleri
Sempozyumu,Bidiri no:104,sayfa 192, 21-23 Mayıs 2009, Denizli
10. Öztürk, İ., Karaman, S., Sağdıç, O., Kayacıer, A., Yetim, H. 2009. Kayseri Piyasasında Satılan
Mantıların Bazı Mikrobiyolojik Özellikleri, II. Geleneksel Gıdalar Sempozyumu, Sayfa: 862-865,
27-29 Mayıs 2009, Van.
11. Sağdıç, O., Öztürk, İ., Yetim, H. 2009. Gıda ve su kaynaklı protozoonlar ve riskleri, 6. Gıda
Mühendisliği Kongresi, Bildiriler Kitabı, Poster No: 13, Sayfa: 491-497, 6-8 Kasım 2009, Antalya.
12. Öztürk, İ., Sağdıç, O., Yetim, H. 2010. Sucuk Ve Sucuk Benzeri Fermente Et Ürünlerinde
Enterokokların Rolü, 1. Et ürünleri “Sucuk” Çalıştayı, Poster No: 137, Sayfa:137-143, 02-03 Aralık
2010, Kuşadası, Aydın.
13. Törnük, F., Öztürk, İ., Sağdıç, O., Yetim, H. 2012. Türkiye’de Yetişen Bazı Aromatik Bitkilerden
Elde Edilen Hidrosollerin Antimikrobiyal Etkileri ve Gıdaların Dekontaminasyonunda Kullanımı. 3.
Geleneksel Gıdalar Sempozyumu, Poster no:229, Sayfa:539, 10-12 Mayıs 2012, Konya.
14. Sağdıç, O., Öztürk, İ., Yapar, N., Taştemur, B. 2012. Fermentasyonla gilaburunun biyoaktif
özelliklerindeki değişimin belirlenmesi. Türkiye 11. Gıda Kongresi, Poster No:402, Sayfa:, 10-12
Ekim 2012, Hatay.
15. Öztürk, İ., Karaman, S., Taştemur, B., Törnük, F., Sağdıç, O., Kayacier, A. 2012. Kayseri'de
Tüketilen Etsiz Çiğ Köftelerdeki Uçucu Aromatik Bileşenlerin Belirlenmesi. Türkiye 11. Gıda
Kongresi, Poster No:497, Sayfa:410, 10-12 Ekim 2012, Hatay.
14