Prof. Dr. GÜZİN CANDAN GÜLTEKİN

Yayın Ağı

Makaleler 25

1. Genotypic Diversity of Hanseniaspora opuntiae Strains Isolated from Spontaneously Fermented Grape Must and Wine

Allahyari N., GÜLTEKİN G. C.

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE , cilt.75, sa.2, 2024 (SCI-Expanded, Scopus)

2. Diversity of Wild Yeasts During Spontaneous Fermentation of Wines from Local Grape Varieties in Turkey

Gurakan G. C., Aktuna I., Seyedmonir E.

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE , cilt.73, sa.4, ss.307-319, 2022 (SCI-Expanded, Scopus)

3. Optimisation of spray drying parameters for Lactobacillus acidophilus encapsulation in whey and gum Arabic: Its application in yoghurt

Leylak C., Ozdemir K. S., Gurakan G. C., Ogel Z. B.

International Dairy Journal , cilt.112, 2021 (SCI-Expanded, Scopus)

4. Change of microbial community composition in anaerobic digesters during the degradation of nonylphenol diethoxylate

Murdoch F. K., Murdoch R. W., Gurakan C., Sanin F. D.

INTERNATIONAL BIODETERIORATION & BIODEGRADATION , cilt.135, ss.1-8, 2018 (SCI-Expanded, Scopus)

5. Comparison of RAPD-PCR and PFGE analysis for the typing of Streptococcus thermophilus strains isolated from traditional Turkish yogurts

Ghazi F., Kihal M., Altay N., Gurakan G. C.

ANNALS OF MICROBIOLOGY , cilt.66, sa.3, ss.1013-1026, 2016 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

6. Recombinant plasmid-based quantitative Real-Time PCR analysis of Salmonella enterica serotypes and its application to milk samples

Gokduman K., AVŞAROĞLU ERKAN M. D., Cakiris A., Ustek D., Gurakan G. C.

JOURNAL OF MICROBIOLOGICAL METHODS , cilt.122, ss.50-58, 2016 (SCI-Expanded, Scopus)

7. Kefir: A Multifaceted Fermented Dairy Product

Nielsen B., Gurakan G. C., Uenlue G.

PROBIOTICS AND ANTIMICROBIAL PROTEINS , cilt.6, ss.123-135, 2014 (SCI-Expanded, Scopus)

8. PHENOTYPIC DIVERSITY AND TECHNOLOGICAL PROPERTIES OF YOGURT CULTURES ISOLATED FROM TRADITIONALLY PRODUCED TURKISH YOGURTS WITH COMPARISON TO COMMERCIAL STARTER CULTURES

Dede N. A., Acar-Soykut E., Gurakan G. C.

ITALIAN JOURNAL OF FOOD SCIENCE , cilt.26, sa.3, ss.308-316, 2014 (SCI-Expanded, Scopus)

9. Comparative typing of L. delbrueckii subsp bulgaricus strains using multilocus sequence typing and RAPD-PCR

Cebeci A., GÜLTEKİN G. C.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.233, sa.3, ss.377-385, 2011 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

10. Qualitative detection of GM maize (Bt 11) in food and feed sold commercially in Turkey by PCR based methods

Gurakan G. C., Aydin G., Yilmaz R.

INDIAN JOURNAL OF BIOTECHNOLOGY , cilt.10, sa.1, ss.143-146, 2011 (SCI-Expanded, Scopus)

11. Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese

Kayagil F., GÜLTEKİN G. C.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.62, sa.3, ss.387-396, 2009 (SCI-Expanded, Scopus)

12. Molecular methods for identification of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus using methionine biosynthesis and 16S rRNA genes

Cebeci A., Guerakan G. C.

JOURNAL OF DAIRY RESEARCH , cilt.75, sa.4, ss.392-398, 2008 (SCI-Expanded, Scopus)

13. Monovalent cations and their influence on activated sludge floc chemistry, structure, and physical characteristics

Kara F., Gurakan G. C., Sanin F. D.

Biotechnology and Bioengineering , cilt.100, sa.2, ss.231-239, 2008 (SCI-Expanded, Scopus)

14. Differentiation of Salmonella Typhimurium from Salmonella Enteritidis and other Salmonella serotypes using random amplified polymorphic DNA analysis

Gurakan G. C., AKSOY C., Ogel Z. B., Oren N. G.

POULTRY SCIENCE , cilt.87, sa.6, ss.1068-1074, 2008 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

15. Effect of controlled atmosphere storage modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella Enteritidis on cherry tomatoes

DAS E., GÜZİN CANDAN G. C., BAYINDIRLI A.

Food Microbiology , cilt.23, ss.430-438, 2006 (SCI-Expanded, Scopus)

16. Behavior and control of Listeria innocua during manufacture and storage of Turkish White Cheese

OZTURKOGLU S., Gurakan G. C., Alpas H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.222, ss.614-621, 2006 (SCI-Expanded, Scopus)

17. Properties of potential probiotic Lactobacillus plantarum strains

Cebeci A., Gurakan C.

FOOD MICROBIOLOGY , cilt.20, sa.5, ss.511-518, 2003 (SCI-Expanded, Scopus)

18. Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg

Isiker G., Gurakan G. C., Bayindirli A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.217, sa.3, ss.244-248, 2003 (SCI-Expanded, Scopus)

19. Characterization of Salmonella enteritidis isolates of chicken, egg and human origin from Turkey

Icgen B., Gurakan G. C., Ozcengız G.

FOOD MICROBIOLOGY , cilt.19, ss.375-382, 2002 (SCI-Expanded, Scopus)

20. Characterisation of local isolates of Enterobacteriaceae from Turkey

Icgen B., Gurakan G. C., Ozcengız G.

MICROBIOLOGICAL RESEARCH , cilt.157, ss.233-238, 2002 (SCI-Expanded, Scopus)

21. Effects of plasmid curing on antibiotic susceptibility, phage type, lipopoly saccharide and outer membrane protein profiles in local Salmonella isolates

Icgen B., Gurakan G. C., Ozcengız G.

FOOD MICROBIOLOGY , cilt.18, ss.631-635, 2001 (SCI-Expanded, Scopus)

22. Characterization of extracellular beta-lactamases from penicillin G-resistant cells of Streptococcus thermophilus

Chirica L., Guray T., Gurakan G. C., Bozoglu F.

JOURNAL OF FOOD PROTECTION , cilt.61, sa.7, ss.896-898, 1998 (SCI-Expanded, Scopus)

23. Stability of a recombinant plasmid carrying alpha-amylase gene in Bacillus subtilis

Gurakan G. C., Bayindirli A., Ogel Z., Tanboga P.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY , cilt.14, sa.2, ss.293-295, 1998 (SCI-Expanded, Scopus)

24. Effects of gamma irradiation on the survival of Listeria monocytogenes and on its growth at refrigeration temperature in poultry and red meat

Gursel B., Gurakan G. C.

POULTRY SCIENCE , cilt.76, sa.12, ss.1661-1664, 1997 (SCI-Expanded, Scopus)

25. IDENTIFICATION OF LACTOBACILLUS STRAINS FROM TURKISH-STYLE DRY FERMENTED SAUSAGES

GURAKAN G. C., BOZOGLU F., WEISS N.

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE , cilt.28, sa.1, ss.139-144, 1995 (SCI-Expanded)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 4

1. Diversity of wild non-Saccharomyces yeast population in must and wine during spontaneous wine fermentation

GÜLTEKİN G. C., Aktuna İ., Monir E. S., Cavdaroglu C.

Proceedings of applied Microbiology, Edinburgh, Saint Helena, 12 - 13 Kasım 2018, cilt.4, ss.43, (Özet Bildiri)

2. Production of Plain Set-Type Yogurt with Lactobacillus Acidophilus Encapsulated in Whey and Gum Arabic Mixtures by Spray Drying.

DEĞİRMENCİ C., ÖZDEMİR K. S., GÜLTEKİN G. C., ÖGEL Z. B.

1st International Food and Medicine Congress (IFMC 2018), 24 - 27 Mayıs 2018, (Özet Bildiri)

3. Metabolizma Penceresinden Genetiği Değiştirilmiş Gıdalar

GÜLTEKİN G. C.

XIII. Ulusal Metabolik Hastalıklar ve Beslenme Kongresi, Adana, Türkiye, 14 - 18 Nisan 2015

4. Behaviour and control of Listeria innocua during manufacturing and storage of Turkish white cheese

Öztürkoǧlu Ş., Gurakan G. C., ALPAS H.

Risk Assessment of Microbial Problems and Preventive Actions in Food Industry - 2nd Open Seminar Arranged by SAFOODNET - Food Safety and Hygiene Networking Within New Member States and Associated Candidate Countries; FP6-022808-2006, İstanbul, Türkiye, 22 - 23 Ekim 2007, ss.82-83, (Tam Metin Bildiri)

Kitaplar 1

1. Starter Cultures

Gültekin G. C.

Food Science Technology and Engineering, Ertan Anli,Pinar Sanlibaba, Editör, Nobel Yayın Dağıtım, Ankara, ss.1-960, 2022

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228

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