I. Sengun

发表

Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes

Filiz Icier, F. Icier, Ilkin Yucel Sengun, 2014 .

Effects of Ozone Wash for Inactivation of S. Typhimurium and Background Microbiota on Lettuce and Parsley

I. Sengun, 2013 .

Microbiological profile of helva sold at retail markets in Izmir city and the survival of Staphylococcus aureus in this product

I. Sengun, O. Hancioglu, M. Karapınar, 2005 .

The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage

I. Sengun, Aysegul Kirmizigul, Kivanc Atlama, 2020 .

Screening Chemical Composition and Bioactive Properties of Mentha x piperita L. Essential Oil and Extract

G. Kılıç, I. Sengun, E. Yucel, 2021, Turkish Journal of Agriculture - Food Science and Technology.

Chemical compositions, total phenolic contents, antimicrobial and antioxidant activities of the extract and essential oil of Thymbra spicata L. growing wild in Turkey

G. Kılıç, I. Sengun, E. Yucel, 2020, Journal of Food Measurement and Characterization.

Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from various raw materials

G. Kılıç, I. Sengun, Berna Ozturk, 2019, Food Science and Biotechnology.

Elimination of Yersinia enterocolitica on carrots (Daucus carota L.) by using household sanitisers

I. Sengun, M. Karapınar, M. Karapinar, 2005 .

Mycotoxins and mould contamination in cheese: a review

I. Sengun, D. Yaman, S. Gonul, 2008 .

Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.

D. Nielsen, M. Jakobsen, I. Sengun, 2009, International journal of food microbiology.

Antimicrobial effect of koruk unripe grape Vitis vinifera juice against Salmonella typhimurium on salad vegetables

I. Sengun, M. Karapınar, M. Karapinar, 2007 .

Importance of acetic acid bacteria in food industry

I. Sengun, Ş. Karabıyıklı, 2011 .

Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella typhimurium on carrots (Daucus carota L.).

I. Sengun, M. Karapınar, M. Karapinar, 2004, International journal of food microbiology.

Potential of essential oil combinations for surface and air disinfection

G. Kılıç, I. Sengun, Seyda Gul, 2020, Letters in applied microbiology.

Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat

I. Sengun, Berna Ozturk, Ezgi Goztepe, 2019, LWT.

Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system.

Ender Hikmet Arserim, Filiz Icier, F. Icier, 2014, Meat science.

Microbiological and chemical properties of fig vinegar produced in Turkey

I. Sengun, 2013 .

Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef.

G. Kılıç, I. Sengun, T. Avcı, 2020, International journal of food microbiology.

The effects of koruk products used as marination liquids against foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium) inoculated on poultry meat

G. Kılıç, I. Sengun, Berna Ozturk, 2020 .

FRESH CUT FRUITS - AN OVERVIEW OF MICROBIOLOGICAL CONDITIONS, RECENT OUTBREAKS AND PREVENTIVE STRATEGIES

I. Sengun, Aysegul Kirmizigul, Damla Guney, 2022, Journal of microbiology, biotechnology and food sciences.

Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria

Yuzo Yamada, G. Kılıç, I. Sengun, 2022, Food Bioscience.

Effects of Combined Ohmic–Infrared Cooking Treatment on Microbiological Inactivation of Meatballs

Filiz Icier, F. Icier, Ilkin Yucel Sengun, 2017 .

WITHDRAWN: Probiotic potential of Kombucha

I. Sengun, Aysegul Kirmizigul, 2020, Journal of Functional Foods.

Effect of ohmic treatment on quality characteristic of meat: a review.

F. Icier, G. Yıldız-Turp, P. Kendirci, 2013, Meat science.

Acetic Acid Bacteria in Food Fermentations

I. Sengun, 2015 .

Bioactive properties of Kombuchabeverages produced with Anatolian hawthorn (Crataegus orientalis) and nettle (Urtica dioica) leaves

G. Kılıç, I. Sengun, 2023, Food Bioscience.

Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat.

I. Sengun, Berna Ozturk, 2019, International journal of food microbiology.

Viability of probiotic strain Lactobacillus rhamnosus and its impact on sensory properties of cheesecake during storage at −20 °C and 4 °C

I. Sengun, Ceren Kutlu Hasgucmen, 2020 .

Traditional Non-Dairy Fermented Products: A Candidate for Probiotics

I. Sengun, Aysegul Kirmizigul, 2023, Food reviews international (Print).

Microbiological quality of Tarhana, Turkish cereal based fermented food

I. Sengun, M. Karapınar, 2012 .

Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat.

I. Sengun, Ahmet Gargi, 2021, Meat science.

Effectiveness of Corduk (Echinophora tenuifolia subsp sibthorpiana) on safety and quality of kofte, a Turkish style meatball

G. Kılıç, I. Sengun, G. Turp, 2018 .

Identification of lactic acid bacteria found in traditional Shalgam juice using 16S rRNA sequencing and evaluation of their probiotic potential in vitro

I. Sengun, Yiğit Terzi, Kivanc Atlama, 2024, Food Bioscience.