Berna KILINÇ

Su Ürünleri Fakültesi, Su Ürünleri Avlama Ve İşleme Teknolojisi Bölümü, İşleme Teknolojisi Anabilim Dalı

Research areas: Agricultural Sciences, Seafood, Seafood Processing Technologies, Engineering and Technology, Other, Marine Sciences and Technology, Food Engineering, Natural Sciences, Health Sciences, Agriculture

Publications

• Determination of the Shelf-Life of Cooked Twaite Shad (Alosa fallax nilotica) Marinated with Rose, Hawthorn, Pomegranate Vinegars (2025)
• Smart Tools and Artificial Intelligence for Enhanced Quality and Safety in Agriculture, Fisheries and Aquaculture: A review (2025)
• Innovative Approaches in Natural Sciences (2025)
• Enhancement of Hygiene and Safety in the Food Industry Through Digitalization With Blockchain Technology (2025)
• Current innovations in three-dimensional food printing (3DFP) technology and food science: a review (2024)
• The Water Disinfection with Different Type UV Lamp Systems on Bacterial Load in Small Scale Recirculating Aquaculture Systems (2024)
• Artificial neural networks models used for fishery products (2024)
• Cephalopod By-Products: Bioactive Compounds, Properties, Usages, Health Benefits and Risks (2024)
• The Chemical and Microbiological Contaminants and Safety of Mussels (2024)
• Scientific Studies in The Fields of Fisheries and Agriculture (2024)
• CHAPTER IV A STRATEGY OF SEAWEED TO BE USED FOR REDUCING ACRYLAMIDE FORMATION IN BAKERY PRODUCTS AND ALGAE-ENRICHED BREAD FORMULATIONS (2024)
• The applications of Fuzzy Logic models on food and marine food products (2024)
• Farklı Dezenfektanların Balık İşleme Tesisinden İzole edilen Staphylococcus aureus ve Pseudomonas flurescens Üzerine Etkilerinin İncelenmesi (2023)
• The Water Disinfection with Different Type UV Lamp Systems on Bacterial Load in Small Scale Recirculating Aquaculture Systems (2023)
• Optimisation of the Marination Process for Frozen-Thawed Squid Rings Using Response Surface Methodology (2023)
• Optimisation of the marination process for frozen-thawed squid rings using response surface methodology (2023)
• An investigation of the efficacy of different disinfectants on Staphylococcus aureus and Pseudomonas fluorescens isolated from fish processing plant (2023)
• The Impact of Edible Film Coatings with Lemon and Orange Peel Extracts on Microbial Flora and Shelf-life of Squid (Loligo vulgaris) rings and Rainbow trout (Oncorhynchus mykiss) Fillets (2023)
• The Water Disinfection with Different Type UV Lamp Systems on Bacterial Load in Small Scale Recirculating Aquaculture Systems (2023)
• Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating (2022)
• Recent Advances in Packaging Technology of Seafood Products (2022)
• ADVANCES IN AQUACULTURE AND FISHERIES RESEARCH (2022)
• Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating (2022)
• Recent Advances in Packaging Technology of Seafood Products (2022)
• The microbial qualities of ready-to-eat sold processed mussel products (2022)
• The Impact of Edible Film Coatings With Lemon and Orange Peel Extracts on Microbiological Quality and Shelf-Life of Squid (Loligo vulgaris) Rings and Rainbow Trout (Oncorhynchus mykiss) Fillets (2022)
• Koronavirüs (COVID-19) Salgınının Su Ürünleri Sektörüne Etkileri ve Su Ürünlerine Bulaşmasının Önlenmesi İçin Alınması Gereken Tedbirler (2022)
• Tüketime Hazır Halde Satışa Sunulan İşlenmiş Midye Ürünlerinin Mikrobiyal Kaliteleri (2022)
• Koronavirüs (Covid-19) Salgınının Su Ürünleri Sektörüne Etkileri ve Su Ürünlerine Bulaşmasının Önlenmesi için Alınması Gereken Tedbirler (2022)
• Production of Dry Fermented Fish Sausages by Using Different Fish Species and Determination of the Microbiological Qualities (2021)
• The Effects of Mucilage on the Human Health and Fishery Products (2021)
• Pestisitin Taze ve İşlenmiş Su Ürünlerinin Kalitesine ve İnsan Sağlığına Etkileri (2021)
• Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities (2021)
• Farklı Baharatlar Kullanılarak Üretilen Kalamar Esaslı Atıştırmalıkların Duyusal Değerlendirmesi (2021)
• Microbiological quality of frozen black mussels (Mytilus galloprovincialis, Lamarck, 1819) purchased from markets in the İzmir Province of Turkey (2021)
• Using grey and regression prediction models to estimate the aerobic plate bacteria counts on frozen squid rings (Loligo Vulgaris Lamarck, 1798) during the thawing process (2021)
• Marination of The Rainbow Trout Fillets (Onchorhynchus mykiss) with Kefir (2021)
• The Increasing Risks of the Venoms of the Marine Organisms for Human Health Depending on the Global Sea Warming (2021)
• Pestisitlerin Taze ve İşlenmiş Su Ürünlerinin Kalitesine ve İnsan Sağlığına Etkileri (2021)
• Farklı Baharatlar Kullanılarak Üretilen Kalamar Esaslı Atıştırmalıkların Duyusal Değerlendirmesi (2021)
• Microbiological quality of frozen black mussels (Mytilus galloprovincialis, Lamarck, 1819) purchased from markets in the İzmir Province of Turkey (2021)
• Using Grey and Regression Prediction Models to Estimate the Aerobic Plate Bacteria Counts on Frozen Squid Rings (Loligo vulgaris Lamarck, 1798) During the Thawing Process (2021)
• Effects of plastics and microplastics on aquatic organisms and human health (2020)
• Effects of plastics and microplastics on aquatic organisms and human health (2020)
• Küresel Isınmanın Artışına Bağlı Olarak Risk Oluşturabilecek Patojen Vibrio Türleri (2020)
• Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler (2020)
• Microbial ecology of different sardine parts stored at different temperatures and the development of prediction models (2020)
• Plastik ve Mikroplastiklerin Su Canlıları ve İnsan Sağlığı Üzerindeki Etkileri (2020)
• The Importance of the Engineering Education For Consumers: How Seafood Can Be Consumed As Quality? (2019)
• The Fisheries Potential of Mozambique Republic (2019)
• The Comparison of Using Real- Time Polymerase Chain Reaction (PCR) and Traditional Methods for Identification of Pathogen Vibrio spp. in Fishery Products (2019)
• The Studies About Tenderization of Squid (2019)
• Su ürünlerinde Aeromonas ve Plesiomonas cinsi mikroorganizmalar ve etkileri (2019)
• Su Ürünlerinde Halofilik Bakteriler ve Endüstriyel Alanda Kullanımları (2019)
• The Importance of the Engineering Education on the Fisheries: How Fishery Products Can be Protected From Spoilage For Longer Time? (2019)
• Trimethylamin (TMA) Production from Trimetilamin Oxide (TMAO) By Bacteria and Environmental Effects on Its Production in Some Aquaculture Products (2019)
• Su Ürünlerinde Halofilik Bakteriler ve Endüstriyel Alanda Kullanımları (2019)
• Aeromonas and Plesiomonas spp. in fishery products and their effects (2019)
• Determination Microbiological Quality of Frozen Black Mussels (Mytilus galloprovincialis) Purchased From Markets in İzmir (2018)
• Textile Fiber Reinforced Composites Used In Packing Industry (2018)
• Determination of Microbiological and Chemical Status of Sardines (Sardina pilchardus) in Different Sales Areas (Market and Bazaar) of İzmir (2018)
• Meyve Kabuklarının Gıdalar için Antimikrobiyal Madde ve Yenilebilir Film olarak Etkinliklerinin Belirlenmesi (2018)
• İzmir'in Farklı Bölgelerinde Satışa Sunulan Midye Dolmaların Mikrobiyolojik Kalitesi (2018)
• Microbiological Qualities of Fermented Fish Sucuks Made by Different Fish Species (2018)
• Identification of Vibrio spp. in Black Mussels Harvested from Different Locations of İzmir Bay in Aegean Sea During Summer Months by Using Real-Time PCR Method (2018)
• İzmir’in Farklı Bölgelerinde Satışa Sunulan Midye Dolmaların Mikrobiyolojik Kalitesi (2018)
• Comparison of Mıcrobıologıcal Deterıoratıon of FriedSardines Sandwiches Carried in A Heat Insulated Bag and in an Ordinary Backpack During an Outdoor Sport Activity (2018)
• Comparison of Microbiological Deterioration of Fried Sardines Sandwiches Carried in a Heat Insulated Bag in an Ordinary Backpack During an Outdoor Sport Activity (2018)
• Meyve Kabuklarının Gıdalar için Antimikrobiyal Madde ve Yenilebilir Film olarak Etkinliklerinin Belirlenmesi (2018)
• Bacterial Histamine Production in Fish and Fishery Products (2018)
• Meyve Kabuklarının Antimikrobiyal Özellikleri ile Yenilebilir Film Üretiminde Kullanım Potansiyelinin Belirlenmesi (2018)
• The effects of environmental factors on Freshwater fish Species. (2017)
• Outbreaks Associated with Fishery Products (2017)
• Changes on quality parameters of surimi and surimi gels produced from frozen whiting and sardine (2017)
• The effects of fish farms on marine environment and public health (2017)
• The effects of Heavy Metals on Aquatic Animal Human Health. (2017)
• The processing of freshwater fish species in Turkey (2017)
• The Importance of Water for Production in Fish Processing Factories (2017)
• The Role of the Lakes Region in the Fish processing Sector of Turkey (2017)
• Dondurulmuş Mezgit ve Sardalyadan Üretilen Surimi ve Surimi Jellerinin Kalite Parametrelerindeki Değişimler (2017)
• Determinatiom of Oppurtinistic Pathogens of Cultured Gilthead Sea Bream Sparus aurata and European Sea Bass Dicentrachus labrax in Southern Aegean Sea Turkey Vibrio vulnificus and Vibrio alginolyticus (2016)
• Applications of Irradiation in Sea Foods (2016)
• The Investigation of Vibrio spp on Black Mussels Mytilus galloprovincialis for Human Health and Shellfish Industry (2016)
• The Use of Additives in Aquatic Products (2016)
• The Importance of Disinfection Agents Used in Seafood Processing Factories (2016)
• Microbiological changes in whiting (Merlangius merlangus Linneaus, 1758) fillets during short-term cold storage and a traditional 'pastrami-like' treatment (2016)
• İzmir İli Su Ürünleri İşleme Fabrikalarında Çalışan Personelin Hijyen ve Sanitasyon Farkındalığı (2016)
• Balık Satış Yerlerinde Çalışan Personelin Hijyen ve Sanitasyon Farkındalığının Belirlenmesi (2016)
• Shellfish Depuration (2016)
• Su Ürünleri İşleme Tesisindeki Mikrobiyal Floranın Değişiminde Ticari Dezenfektanların Etkisinin Araştırılması (2016)
• Deniz Börülcesi Salicornia europaea ile Üretilen Sağlıklı Ekmek (2016)
• Bacteriological Hazards in Production Chain of Fish (2016)
• Chemical Contaminants of Fish Processing Factories (2016)
• The Relationship Between the Algal Blooms and Microbiological Loads of Harvested Black Mussels Mytilus galloprovincialis (2016)
• The Determination of Microbiological Security of Fried Black Mussels Related to Pathogenic Bacteria (2016)
• The Determination of the Indicator Microorganisms in Black Mussels Mytilus galloprovincialis Associated With Fecal Contamination (2016)
• Occurence of Listeria Species in Processing Equipments Units and Frozen Fish of Fish Processing Factories (2016)
• İzmir İlinde Su Ürünleri Tüketim Alışkanlıklarının Belirlenmesi Üzerine Yapılan Bir Araştırma (2016)
• THE DEVELOPMENT OF NEW AND ALTERNATIVE TYPE OF PACKAGING FOR ATLANTIC SALMON (SALMO SALAR) FILLETS BY PRODUCING NONWOVEN FABRICS (2016)
• Effect of absorbent pads containing black seed or rosemary oils on the shelf life of sardine [Sardina pilchardus (Walbaum, 1792)] fillets (2016)

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