Ayşegül KIRMIZIGÜL PEKER
Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Bilimleri Anabilim Dalı
Araştırma alanları: Gıda Mühendisliği, Gıda Bilimleri, Gıda Mikrobiyolojisi, Mikrobiyoloji, Gıda Teknolojisi, Mühendislik ve Teknoloji, Gıda Hijyeni ve Sanitasyonu, Gıda Kimyası, Sağlık Bilimleri, Temel Bilimler
Yayınlar
- Bridging phenotype and genome to reveal functional potential of acetic acid bacteria for food applications (2026)
- Upcycling banana peel into a sustainable functional ingredient supporting probiotic growth and enhancing postbiotic antioxidant activity (2026)
- Sürdürülebilir Fonksiyonel Ürün Geliştirmede Güncel Yaklaşımlar: Probiyotik Vegan Peynir Analogları (2026)
- Sürdürülebilir Gıda Sistemlerinde Sebze Atıklarının Katma Değerli Kullanımı (2026)
- Tavuk Etinden İzole Edilen Escherichia coli Suşlarının Antibiyotik Direnç Profillerinin Belirlenmesi (2026)
- Designing and implementing the HACCP system for a catering establishment (2026)
- Improving the functionality and sensory quality of fermented black carrot juice using tarhana extract and alginate-encapsulated probiotics (2026)
- Factors affecting the viability of probiotics in various food products: a review of current knowledge (2026)
- Factors affecting the viability of probiotics in various food products: A review of current knowledge (2026)
- From waste to functionality: A review of micro- and nanoencapsulation of pomegranate peel extract in food systems (2026)
- Sustainable Bioactive Coatings: Valorization of Food Industry By-Products for Probiotic Delivery (2026)
- Isolation and characterization of novel Lacticaseibacillus, Pediococcus, Enterococcus, Lentilactobacillus, and Levilactobacillus strains with probiotic potential from fermented Turnip juice (2025)
- Potential use of food wastes in functional foods: A review of microbial safety studies (2025)
- Marination of Beef With Unripe Grape (Koruk) Products at Different Holding Times: Quality Assessment (2025)
- Antibiotic Resistance of Escherichia coli Isolated from Poultry: Future-oriented Solutions for Food Safety and Public Health (2025)
- RECENT DEVELOPMENTS IN FOOD SAFETY AND SUSTAINABILITY: GREEN TECHNOLOGIES (2025)
- Valorization of pomegranate peel extract and its co-encapsulation with Saccharomyces boulardii CNCM I-745 postbiotic for enhanced antioxidant and antimicrobial activity (2025)
- Isolation, identification and in vitro probiotic characterisation of yeast strains found in fermented turnip juice (2025)
- Identification and Multifunctional Properties of Lactic Acid Bacteria Isolated From Fermented Turnip Juice (2025)
- Assessment of Microencapsulated and Free Form Presumptive Probiotics in Fermented Black Carrot Juice (Shalgam) Production (2025)
- The use of both free and microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in cucumber pickles (2024)
- Potential use of mushrooms as prebiotic sources in functional foods (2024)
- Improving functionality of chocolate using probiotics (2024)
- Microbiological Safety Assessment Of Food Wastes: Their Potential Use in Functional Foods (2024)
- Gıda Atıklarının Fonksiyonel Gıda Üretiminde Kullanım Potansiyeli (2024)
- 13. Gıda Mühendisliği Öğrenci Kongresi Bildiri Özetleri (2024)
- LACTICASEIBACILLUS PARACASEI TS35: A PROMISING PROBIOTIC FOR FUNCTIONAL FOOD PRODUCTION (2024)
- Probiyotik Maya Kullanımı ile Fonksiyonel Özellikleri Geliştirilmiş Bitter Çikolata Üretimi (2024)
- Potansiyel Prebiyotik Tirmit Mantarının (Lactarius volemus) Probiyotik İlaveli Salata Sosu Üretiminde Kullanımının Araştırılması (2024)
- Identification of lactic acid bacteria found in traditional Shalgam juice using 16S rRNA sequencing and evaluation of their probiotic potential in vitro (2024)
- TÜRKİYE’DE SATIŞA SUNULAN ŞALGAM SULARININ PROBİYOTİK POTANSİYELİNİN DEĞERLENDİRİLMESİ (2024)
- Survival of free and alginate-based microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in sauerkraut (2024)
- Traditional Non-Dairy Fermented Products: A Candidate for Probiotics (2024)
- Isolation and characterization of novel Lacticaseibacillus, Pediococcus, Enterococcus, Lentilactobacillus, and Levilactobacillus strains with probiotic potential from fermented turnip juice (2024)
- TÜRKİYE’DE SATIŞA SUNULAN ŞALGAM SULARININ LAKTİK ASİT BAKTERİLERİ POTANSİYELİNİN DEĞERLENDİRİLMESİ (2024)
- Hazır yemek işletmelerinde hijyen uygulamaları ve Covid-19 önlemleri (2023)
- A new insight: Postbiotics and paraprobiotics (2023)
- Krusifer grubu sebze tohumu ekstraktının in vitro antimikrobiyal aktivitesinin incelenmesi (2023)
- Antimicrobial effect of dried koruk ( Vitis vinifera L.) pomace against food-borne pathogens inoculated in kofte (2023)
- FRESH CUT FRUITS - AN OVERVIEW OF MICROBIOLOGICAL CONDITIONS, RECENT OUTBREAKS AND PREVENTIVE STRATEGIES (2022)
- The Importance of Microplastics in Food Safety (2022)
- Coffee and Caffeine: The Impact on Human Health (2021)
- WITHDRAWN: Probiotic potential of Kombucha (2020)
- Minimal işlenmiş meyve tüketimine bağlı hastalıklar. (2020)
- Gıda işletmelerinde COVID-19 salgınına yönelik alınması gereken önlemler ve etkin dezenfeksiyon uygulamaları (2020)
- Chemical Composition, Biological Activity and Microbial Diversity of Kombucha (2019)
- Probiotic Potential of Kombucha (2019)
- Using Urtica dioica L. as functional ingredients in foods. (2019)
- Tüketicilerin Probiyotik Ve Prebiyotik Gidalara Yönelik Bilgi Düzeyleri Ve Tüketim Durumlarinin Belirlenmesi: İzmir/Bornova Örneği (2019)
- The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage (2019)
- Total phenolic contents, antioxidant and antibacterial activities of orange juice supplemented with probiotic (Lactobacillus rhamnosus) and nettle (Urtica dioica L.). (2018)
- Determination of probiotic viability and some quality properties orange juice supplemented with Lactobacillus rhamnosus and nettle (Urtica dioica L.) (2018)