Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Kayacier, Ahmed(3)
- Ozturk, Samet(3)
- Yuksel, Ferhat(3)
- Burnaz, Nesibe Arslan(2)
- Ilyasoglu, Huri(2)
- Karaman, Safa(2)
- Kong, Fanbin(2)
- Singh, Rakesh K.(2)
- Zhang, Jin(2)
- Akar, Zeynep(1)
- Aktaş, Ibrahim(1)
- Baltaci, Cemalettin(1)
- Bekircan, Çağrı(1)
- Deniz, Ilhan(1)
- Dogan, Mahmut(1)
- Erkencioglu, Bedriye N.(1)
- Gultekin-Ozguven, Mine(1)
- Gurbuz, Melek(1)
- Hayta, Mehmet(1)
- Huang, Lihan(1)
- Hwang, Cheng-An(1)
- Ilyasoğlu, Huri(1)
- Karaman, Kevser(1)
- Khaniyev, Tahir(1)
- Kurnaz, Muammer(1)
- Köse, Hasan(1)
- Merdan, Mehmet(1)
- Mumin, Yahye Mohamud(1)
- Okan, Onur Tolga(1)
- Ozcelik, Beraat(1)
- Ozyigit, Ibrahim I.(1)
- Serdar, Gönül Hatipoğlu(1)
- Sheen, Shiowshuh(1)
- Tokel, Dilek(1)
- Yalcin, Hasan(1)
- Yayli, Nurettin(1)
- Yilmaz, Firat(1)
- Yüksel, Ferhat(1)
- Yüksel, Gamze(1)
- Zuhal, Mustafa(1)
Yayınlar
- Derleme MakaleYalnız künye2026Marine microsporidia: Hidden diversity, aquatic emergence and zoonotic risks
Bekircan, Çağrı; Kurnaz, Muammer
Marine Microsporidia represent an increasingly important but historically underestimated group of aquatic intracellular parasites. Although traditionally associated with invertebrates and fishes, recent molecular and environmental studies have revealed extensive hidden diversity across marine ecosystems together with unexpected phylogenetic links between aquatic and human-associated lineages. This review synthesizes five decades of research (1975–2025) concerning the biology, evolution, taxonomy, host–pathogen interactions, ecological diversity, and zoonotic significance of marine Microsporidia. Particular emphasis is placed on members of the Enterocytozoonidae, including Enterocytozoon hepatopenaei, Nucleospora spp., and Desmozoon lepeophtherii, which represent major threats to aquaculture sustainability and may contribute to cross-environmental transmission pathways. Environmental DNA studies further indicate that marine microsporidian diversity is substantially underestimated by morphology-based approaches. However, current evidence for zoonotic transmission remains largely indirect, resting chiefly on phylogenetic relatedness, shared genotypes across hosts and environmental (eDNA) detection; direct, seafood-borne human infection has not yet been demonstrated. Current evidence suggests that aquaculture intensification, climate-driven environmental change, and expanding seafood trade may facilitate the emergence and dissemination of zoonotic microsporidian lineages. Integrating marine Microsporidia into One Health surveillance frameworks is therefore increasingly important for both ecosystem and public health management.
- MakaleYalnız künye2026Thermal inactivation kinetics of Listeria monocytogenes in fat/water emulsions and fat tissue – effect of fat content
Ozturk, Samet; Huang, Lihan; Hwang, Cheng-An; Sheen, Shiowshuh
Significantly increased thermal resistance was found in Listeria monocytogenes inoculated to beef tallow. However, how the relative compositions of fat and water in emulsions affect bacterial survival during heating has not been evaluated. This study aimed to evaluate the effect of fat levels in solid fat/water (SF/W) emulsions on thermal resistance of L. monocytogenes. SF/W emulsions, containing 0, 25, 50, 60, and 75 % of tallow by weight, were prepared by mixing tallow with soybean lecithin and Tween 80 in 0.1 % peptone water using an ultrasonic processor. A 4-strain cocktail of L. monocytogenes was inoculated to the emulsions and subjected to isothermal heating between 55 and 65 °C. The survival curves were analyzed to estimate the kinetic parameters and evaluate thermal resistance. Linear survival was observed in emulsions with fat below 50 %. However, increased thermal resistance, evidenced by the increasing D and z values with the fat content, was observed. For example, the average D values in SF/W emulsions at 60 °C are 0.54, 1.04, and 2.53 min, respectively, with 0, 25, and 50 % fat. For SF/W emulsions with 60 and 75 % fat and in beef trim fat (BTF, 86.9 % fat), the survival curves became convexly nonlinear and could be described with the Weibull model. The exponents of the Weibull model range between 0.45 and 0.456, suggesting almost identical convexity of the survival curves. The convex survival curves indicate initial sensitivity to heat but the resistance increases with time at each temperature. The estimated time to a 5-log reduction becomes 11.9 and 26.4 min in 60 and 75 % SF/W emulsions, respectively, and 36.5 min in BTF at 60 °C. The study demonstrates the effect of fat levels on thermal resistance of L. monocytogenes in SF/W emulsions and BTF. The results of this study may help the food industry to properly kill L. monocytogenes in fat-containing meat products during thermal processing.
- MakaleAçık Erişim2025Investigation of virulence factor genes and biofilm formation of antibiotic resistant clinical E.coli isolates
Mumin, Yahye Mohamud; Yüksel, Gamze; Özad Düzgün, Azer
Purpose: The aim of this study is to investigate the antibiotic sensitivity, presence of virulence genes and biofilm formation capacity of 90 clinical E. coli isolates. Methods: The presence of virulence genes in E. coli isolates were investigated by PCR. Ninety clinical isolates of E. coli were subjected to biofilm quantitative analysis using the semi-quantitative crystal violet staining method. Results: it was observed that the isolates were resistant to quinolone, cephalosporin, aminoglycoside, carbapenem and penicillin group antibiotics. The presence of virulence factor genes were observed in a total of 86/90 E. coli. The highest rate of fim (92.2 %) virulence factor gene was detected in the strains. Afa, pap, cnf, sfa, hly were detected in 30 %, 13 %, 13 %, 3.3 %, 2.2 % respectively. Also, 13 different virulence factor gene patterns were determined in 90 E. coli isolates. Of the 90 E. coli isolates whose biofilm-forming capacities were evaluated, 42 were found to have biofilm-forming capacity. Of these 26 (28.8 %) the weak, 12 (13.3 %) moderate and 4 (4.4 %) strong biofilm-forming. Also, statistical analysis was performed to investigate the relationship between virulence factor genes and biofilm formation, and none of the 7 genes analyzed showed a significant relationship with biofilm formation. Conclusion: since pathogenic E. coli is an important public health problem, investigating antibiotic resistance, virulence factor genes and biofilm formation in bacterial pathogens is important for better treatment options.
- MakaleYayıncıda açık erişim2023Worldwide cotton production and trade during COVID-19 pandemic: An empirical analysis for a three-year observation
Erkencioglu, Bedriye N.; Zuhal, Mustafa; Tokel, Dilek; Ozyigit, Ibrahim I.
The COVID-19 pandemic has posed a significant impact on agriculture. Due to its importance in world trade and human life, the effects of the pandemic on the cotton economy were evaluated by using the data of important organizations such as the U.S. Department of Agriculture, the World Trade Organization, and International Cotton Advisory Committee in this study. With the Chow test, which measures of structural breaks, the effects of COVID-19 on cotton production and trade were examined. According to the Chow test results, the pandemic had no significant effect on cotton production, exports and imports in the People’s Republic of China and Türkiye, while being highly influential on cotton production and exports in the U.S. and Brazil. Distinctively, in Pakistan, it had a significant impact on cotton production and import. It was observed that although the demand, trade and prices for cotton were descended, the cotton prices started to recover with the increase in demand in the third quarter of 2020. In June 2022, the highest peak in cotton prices was observed. As a conclusion, it is shown that cotton production and trade during the pandemic were affected in all countries except People’s Republic of China and Türkiye. However, the marks of the effects of factors such as decreasing stocks, uncertainties in national economies, high inflation and increase in production costs on the cotton economy will be better understood in the coming years.
- MakaleAçık Erişim2021Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 2: Quality attributes
Ozturk, Samet; Zhang, Jin; Singh, Rakesh K.; Kong, Fanbin
The quality characteristics of fruits and vegetables can be protected with coatings. The presented study aimed to evaluate the effect of cellulose nanofiber (CNF) based coatings with chitosan (CHI) and trans-cinnamaldehyde (TC) on the quality attributes, including weight loss, total soluble solid (TSS) content, firmness, and color of whole and fresh-cut cantaloupe during storage at 22 °C and 4 °C, respectively. Results showed that CNF-based coating was effective in protecting whole cantaloupes from firmness reduction and color change in redness/greenness (a*) and yellowness/blueness (b*) during room-temperature storage for up to 11 days. Coating containing only CNF was not able to prevent the quality changes of fresh-cut cantaloupe during the cold storage, but CNF + CHI/CNF + CHI + TC significantly decreased the weight loss, decelerated the firmness increase and maintained the lightness (L*) of fresh-cut cantaloupe for up to 7 days. The incorporation of chitosan (1%, w/w) improved the protection effect of CNF-based coatings against quality changes during storage for both whole and fresh-cut cantaloupes, but TC (1%, w/w) did not show significant enhancement on the protection effects of coatings for most quality attributes. This study indicates that the CNF-based coatings have the potential to maintain quality attributes of whole and fresh-cut fruits during storage and distribution.
- MakaleAçık Erişim2020Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 1: Microbial safety
Zhang, Jin; Ozturk, Samet; Singh, Rakesh K.; Kong, Fanbin
This study aimed to evaluate the effect of cellulose nanofiber (CNF)-based coating containing chitosan (CHI) and trans-cinnamaldehyde (TC) on microbial growth of foodborne pathogens and spoilage microorganisms on cantaloupe rind and fresh-cut pulp. Coated/uncoated cantaloupe rind and pulp samples were inoculated with Salmonella enterica, Escherichia coli O157:H7 and Listeria monocytogenes and subsequently subjected to storage for 20 d at 4 °C or 12 d at 22 °C. Results showed that coating with only CNF (0.5%, dry-base) was effective in the elimination of S. enterica and E. coli O157:H7. Adding CHI (1%, w/w) and TC (1%, w/w) into CNF-based coating enhanced film formation on the surface and increased the antimicrobial activity on rind sample, but the reduction effect was less significant on pulp samples. The CNF (0.5%, dry-base) +CHI (1%, w/w) +TC (1%, w/w) coating resulted in 2.23, 2.43 and 3.22 log10 CFU/cm3 reduction of S. enterica, E. coli O157:H7 and L. monocytogenes, respectively, on pulp samples after 20 d at 4 °C. The formulation also significantly inhibited the growth of natural spoilage microorganisms, and no growth was observed up to 18 d at 4 °C. Results indicated that CNF-based coating significantly improved microbial safety of cantaloupe rind and fresh-cut pulp during storage by forming a physical barrier reducing activities of oxygen-dependent microorganisms.
- MakaleYalnız künye2019A new colorimetric method for CUPRAC assay with using of TLC plate
Akar, Zeynep; Burnaz, Nesibe Arslan
Cupric reducing antioxidant capacity (CUPRAC) method is one of the most widely used antioxidant methods. However, its need for a spectrophotometer, as in many other methods, is an important disadvantage. Cupric reducing antioxidant capacity was determined based on color analysis with Image J program in computer with the new method developed in this study and thus, use of spectrophotometer was eliminated. The new colorimetric CUPRAC assay was applied to various standard antioxidants and plant extracts. The reaction mixtures were dropped on TLC plate. The colors formed on TLC were transferred to the computer by using scanner images, and CTEAC value in μmol/L of each sample was determined with the image J program. The CTEAC values were compared with the TEAC values measured with the spectrometric method. A linear relationship was found between both (C)TEAC values of antioxidant standards (R2 = 0.991) and plant extracts (R2 = 0.994). Thus, the new method developed for the CUPRAC antioxidant assay can be easily performed in any environment without spectrophotometer device, and it is a low-cost method.
- MakaleAçık Erişim2018Antioxidant activity, sugar content and phenolic profiling of blueberries cultivars: A comprehensive comparison
Okan, Onur Tolga; Deniz, Ilhan; Yayli, Nurettin; Şat, Ihsan Güngör; öz, Mehmet; Serdar, Gönül Hatipoğlu
Commercial blueberry production has been a viable industry throughout the world for 95 years; because of blueberry is a good source of antioxidant. Blueberries are especially rich in anthocyanin, a flavonoid with potent antioxidant capacity. The aim of this study was to compare the phenolic quantities, antioxidant activities, anthocyanin, sugar and phenolic compounds of blueberries produced in Turkey with those of similar blueberry varieties produced around the world. As a result of the conducted analysis, the total phenolic content (TPC) amount found in the berries was 77.26-215.12 mg GAE/100 g, the total flavonoid content (TFC) was 30.44-91.69 mg QE/100 g and the total anthocyanin content (TAC) was 43.03-295.06 mg c3- GE/100 g. Examining the antioxidant activities of the berries, DPPH between 1.10-5.65 mg/ml, FRAP between 454.93- 36832.96 μmol troloks/100 g, β-Carotene between 40.66-86.48%. It was determined that the natural berries contained much more phenolic compounds and higher antioxidant activity than that of the cultivars The result of HPLC analysis, chlorogenic acid is determined to be the dominant compound in all berries. Furthermore, fructose and glucose are found in all fruits in different quantities while sucrose is found in certain varieties of berries as well. At the end of the performed study the data indicate that wild and cultivars of blueberries are rich sources of antioxidants for local as well international industries importing this fruit for food processing and enormous products.
- MakaleAçık Erişim2017Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration
Yuksel, Ferhat; Karaman, Safa; Gurbuz, Melek; Hayta, Mehmet; Yalcin, Hasan; Dogan, Mahmut; Kayacier, Ahmed
In this study, utilization of stale bread powder was evaluated to produce low fat snack food formulation and for this purpose, corn chips were manufactured using stale bread at different concentrations. Response surface modeling technique was used to study the simultaneous effects of stale bread level (0–50%), frying time (40–60 s) and frying temperature (170–190 °C) on some physicochemical, textural and sensory properties of corn chips enriched with stale bread powder. Also, optimization of processing variables was performed for desired products. Results indicated that the addition of stale bread into the formulation decreased the oil content of the final product up to addition of 25% stale bread level. The hardness and yellowness of samples decreased with the increasing of stale bread level; while, the dry matter and ash contents as well as firmness value and sensory scores of samples increased with the increasing stale bread level. Generally, corn chips produced with the addition of stale bread were more preferred by the panel compared to control samples.
- MakaleAçık Erişim2016On the fractional Riccati differential equation
Khaniyev, Tahir; Merdan, Mehmet
In this paper, We tried to find an analytical solution of nonlinear Riccati conformable fractional differential equation. Fractional derivatives are described in the conformable derivative. The behavior of the solutions and the effects of different values of fractional order α are presented graphically and table. The results obtained by the CFD(conformable fractional derivative) are compared with homotopy perturbation method(HPM), fractional variational iteration method(FVIM).
- MakaleAçık Erişim2016Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips
Yuksel, Ferhat; Kayacier, Ahmed
Wheat chips enriched with stale bread were produced and response surface methodology was used for the studying the simultaneous effects of stale bread level (0-50 g/100g), frying temperature (170-190 °C) and frying time (40-60 s) on some physicochemical, chemical, textural, morphological and sensorial properties of chips. Additionally, product optimization was performed by using ridge analysis to detect the optimum levels of process variables. The dry matter, ash, Hunter Lab a and b values of samples increased with the increasing stale bread level. Higher frying temperature caused a decrease in the hardness and water activity values. Also, addition of stale bread in the formulation of chips decreased the oil uptake of samples significantly (p < 0.01). Sensory values of wheat chips increased with the increasing stale bread level. In general, panelists preferred wheat chips enriched with stale bread compared to control sample. The addition of stale bread made the structure of chips firm and electron microscopy analysis revealed that pores and fractures of chips decreased for the samples containing stale bread, which resulted in lower oil uptake during frying.
- MakaleYalnız künye2015Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water
Yuksel, Ferhat; Karaman, Kevser
In the present study, production and using possibilities of powder of macaroni boiling water (PMBW) were investigated. After cooking process of macaroni, firstly pre-drying was carried out at 50°C in a drying oven and then lyophilization process was conducted to obtain final powder product. Physicochemical characterizations like total dry matter, ash, fat, protein, pH, aw and color properties were carried out and also technological properties of sample were determined. Both macaroni boiling water and the final powder product were examined in terms of microbiological analyses. It was found that macaroni boiling water had to be processed in 6h after cooking if the cooking water was stored at room temperature. Also, the duration of 12h after cooking was found to be limit level for microbiological safety of cooking water if it was stored at+4°C. Besides, scanning electron micrographs of particles and fatty acid and mineral profile of the final powder product were determined. Macaroni boiling water is a by-product having a lot of nutrients and in this study it was proved that utilization of this by-product may be feasible. The macaroni boiling water can be used as a food ingredient and also as an enrichment agent.
- MakaleYalnız künye2015Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology
Ilyasoğlu, Huri; Yilmaz, Firat; Burnaz, Nesibe Arslan; Baltaci, Cemalettin
The aim of this study was to evaluate the possibility of using hazelnut slurry in manufacture of yoghurt. A yoghurt-like product was prepared from hazelnut slurry fortified with skimmed milk powder. The effects of the total solids content of the hazelnut slurry (TSCHS, 8-16g100g-1) and the content of milk powder (CMP, 6-9g100g-1) on the proximate composition, physicochemical and sensorial properties, fatty acid composition, total phenolic content (TPC) and antioxidant activity of the product were evaluated using response surface methodology. Both the TSCHS and the CMP had a significant effect on the total solids content, b value, syneresis, palmitic and oleic acid content, and FRAP value. Only the TSCHS showed a significant effect on the protein and fat content, a value, water-holding capacity, TPC and ABTS values. Only the CMP showed a significant effect on the carbohydrate and ash content and the acidity. The characteristics of the product generally appeared to be compatible with those of yoghurt. The product was rich in unsaturated fatty acids. Therefore, using hazelnut slurry in manufacture of yoghurt may be proposed to enhance the health benefits of yoghurt.
- MakaleYalnız künye2015Hessenberg matrices and the Pell-Lucas and Jacobsthal numbers
Aktaş, Ibrahim; Köse, Hasan
There are many relationships between the number theory and matrix theory. In this work, we defined two upper Hessenberg Matrices and then we showed that the permanents of these Hessenberg matrices are Pell-Lucas and Jacobsthal numbers.
- MakaleAçık Erişim2014Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties
Kayacier, Ahmed; Yüksel, Ferhat; Karaman, Safa
In this study, physicochemical and sensory characteristics of wheat chips enriched with different legume flours were investigated. Wheat chips formulations were composed with the mixture of wheat flour and the mixture of three different legume flours (wheat-legume ratio 80:20). Mixture design approach was used to determine the effect of interactions between pea, chickpea and soy flour on the physicochemical and sensory properties of chips produced with wheat-legume flour mixture. In addition, product optimization was carried out by using ridge analysis to determine the optimum legume flour mixture proportions based on sensory properties of chips samples. Chickpea flour was found to be highest desired component depending on the general acceptability scores of chips. Protein content of chips increased significantly with the addition of soy flour. Optimum limit values of chickpea, pea and soy flour in the legume flour mixture used for the enrichment of the wheat chips were found to be 50-100 g/100 g, 0-60 g/100 g and 0-45 g/100 g legume flour, respectively, with respect to sensory properties. Additionally, ridge analysis results showed that the wheat chips should include only chickpea flour in the legume flour fraction to obtain maximum overall preference score (6.08).
- MakaleYalnız künye2013Production of human fat milk analogue containing α-linolenic acid by solvent-free enzymatic interesterification
Ilyasoglu, Huri
Human milk fat (HMF) analogue was synthesized by lipase-catalysed interesterification of tripalmitin with extra virgin olive oil, and flaxseed oil in a solvent-free media. Lipozyme® TL IM, immobilized sn-1,3 specific lipase, was used as biocatalysts. Substrate molar ratio, reaction temperature and reaction time were used to model and to optimize the reaction conditions via response surface methodology. Good quadratic models were obtained for the incorporation of palmitic acid and α-linolenic acid. At the optimal conditions generated from the model, the palmitic acid and α-linolenic acid contents of the product were found to be 25.2g/100g and 15.9g/100g, respectively. The chemical properties (free fatty acid, iodine value, and saponification value), sn-2 positional fatty acid composition, and sterol composition of the final structured lipid (SL) were determined. Furthermore, the oxidative stability of the SL and the SLs with antioxidants (BHT, gallic acid, and rosemary extract) was evaluated. The peroxide and thiobarbituric acid reactive substances (TBARS) values of the SLs showed they had antioxidant activity on the SL. The HMF analogue synthesized in this study may have potential use in infant formulas to provide omega-3 fatty acids (α-linolenic acid).
- MakaleAçık Erişim2011Production of human milk fat substitute with medium-chain fatty acids by lipase-catalyzed acidolysis: Optimization by response surface methodology
Ilyasoglu, Huri; Gultekin-Ozguven, Mine; Ozcelik, Beraat
The aim of this study was to synthesize human milk fat substitute (HMFS) enriched with medium-chain fatty acids (MCFAs) by Lipozyme® RM IM-catalyzed acidolysis. The reaction substrates (tripalmitin, hazelnut oil fatty acids and Neobee® fatty acids) were specially chosen to mimic human milk fats and to enrich HMFS with MCFAs. Substrate molar ratio, reaction temperature and enzyme content were used to model and to optimize the reaction conditions via response surface methodology. The experiment was carried out at the optimal condition generated from the model yielded structured lipids with caprylic acid (12.8 g/100 g), capric acid (10.6 g/100 g) and palmitic acid (30 g/100 g). These values were found similar to the values predicted by the model (15.9 g/100 g, 14.1 g/100 g and 33.3 g/100 g). It can be concluded that the potential use of the structured lipids (SLs) produced in infant formulas provide energy source delivering a reduced calorie value for newborn, term and preterm infants.
- DergiMicrobial Pathogenesis
- DergiInternational Journal of Pure and Applied Mathematics
- DergiNotulae Botanicae Horti Agrobotanici Cluj-Napoca