Duygu KIŞLA
Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Bilimleri Anabilim Dalı
Araştırma alanları: Mühendislik ve Teknoloji, Gıda Mühendisliği, Gıda Bilimleri, Gıda Mikrobiyolojisi, Tarımsal Bilimler, Temel Bilimler, Su Ürünleri, Yaşam Bilimleri, Gıda Teknolojisi, Su Ürünleri İşleme Teknolojileri
Yayınlar
- Comparative Evaluation of Boron, Aluminum, and Silicon Nanoparticles for Antibiofilm and Antimicrobial Applications: Insights into Alternative Strategies (2026)
- The investigation of the physicochemical properties and antibacterial resistance of kefir beverage produced by lyophilized kefir culture (2026)
- Design and characterization of sol-gel derived boron oxide–aluminum oxide nanostructured coatings with antimicrobial functionality (2026)
- Nanomaterial-engineered fluids in cooling Systems: From preparation to performance–A comprehensive review (2025)
- A novel Lactiplantibacillus plantarum strain: probiotic properties and optimization of the growth conditions by response surface methodology (2024)
- Zinc oxide nanomaterials: Safeguarding food quality and sustainability (2024)
- Üniversite-Sanayi İşbirliği Çerçevesinde Probiyotik Kültür İçeren Kapsül Üretimi (2023)
- Recent developments in antimicrobial surface coatings: Various deposition techniques with nanosized particles, their application and environmental concerns (2023)
- Novel antibacterial nanoscale glass surfaces coated with vanadium pentoxide/phosphorus pentoxide (V2O5-P2O5) thin film by the thermionic vacuum arc plasma (2023)
- Antibacterial efficiency of cadmium thin films deposited by the thermionic vacuum arc (2023)
- Determination of the probiotic properties and optimum growth conditions of Lactiplantibacillus plantarum BG24 (2023)
- Current approaches in water-assisted systems for foodborne microbial inactivation: A review (2023)
- BOZADAN İZOLE EDİLEN Lactiplantibacillus plantarum BG24 SUŞUNUN PROBİYOTİK ÖZELLİKLERİNİN İNCELENMESİ VE OPTİMUM ÜREME KOŞULLARININ BELİRLENMESİ (2022)
- Probiotic Vegetable Juice and Puree Fermented by Lactobacillus Plantarum Bg24 and Their Microbiological, Chemical, Physical and Sensory Characteristics (2022)
- Gıda Mikrobiyolojisi ve Teknolojisi Açısından Fermente Gıdaların Önemi (2022)
- Survival of some food-borne bacteria in kefir produced by microbial levan and pullulan (2022)
- Nanoteknoloji Temelli Antimikrobiyal Yüzey Kaplama Teknolojileri ve Potansiyel Uygulama Alanları (2022)
- In Vivo Investigation of Supportive Immunotherapeutic Combination of Bifidobacterium infantis 35624 and Doxorubicin in Murine Breast Cancer (2022)
- Chemical Compositions, Cytotoxic, Antioxidant and Antiviral Effects of Propolis Samples from Different Geographical Regions of Anatolia (2021)
- The effects of ultraviolet light application on the quality of kaymak (clotted cream) during storage period (2021)
- The effects of ultraviolet light application on the quality of kaymak (clotted cream) during storage period (2021)
- Chemical composition and biological activities of propolis samples from different geographical regions of Turkey (2021)
- Antimicrobial activity of red pigments derived from Monascus purpureus: A comparison to industrial red pigments (2021)
- Determination of hygienic status of refrigerators surface (2021)
- Chemical composition and biological activities of Cypriot propolis (2021)
- Ultrasonication-assisted kefir production and its effect on fermentation time and EPS production (2021)
- Investigation of the supportive therapy potential of propolis extract and Lactobacillus acidophilus LA-5 milk combination against breast cancer in mice (2021)
- Optimization of spray drying process conditions of Lactobacillus plantarum BG24 strain (2021)
- Chemical composition and biological activities of propolis samples from different geographical regions of Turkey (2021)
- THE EFFECT OF MICROBIAL LEVAN ON THE GROWTH OF MICROORGANISMS: INHIBITORY OR STIMULATORY? (2020)
- A co-culture study to determine the supportive role of probiotics on immune system against cancer cells (2020)
- Portakal-Limon Suyu ve Biberiye İle Marine Edilmiş Sardalya Etinin Sous Vide Pişirme Yöntemi Uygulanarak Kalitesinin İncelenmesi (2020)
- The effect of continuous system ultraviolet light application on the quality of kaymak (clotted cream) (2020)
- Boza Üretimi (2020)
- Gıda Mikrobiyolojisi Ve Teknolojisi Açısından Fermente Gıdaların Önemi (2020)
- KAKULE E letteria cardamomum ) BİTKİSİNİN ANTİMİKROBİYEL AKTİVİTESİNİN BELİRLENMESİ (2020)
- A co-culture study to determine the supportive role of probiotics on immune system against cancer cells (2020)
- TETRA (Cotinus coggygria ) BİTKİSİNİN ANTİMİKROBİYEL AKTİVİTESİNİN BELİRLENMESİ (2020)
- Effect of ultraviolet light using continuous commercial system on quality of yoghurt with surface cream during storage period (2019)
- The efficacy of continuous system ultraviolet light treatment on the inhibition of molds inoculated to surfaces of yoghurt with surface cream (2019)
- A portable microfluidic platform for rapid determination of microbial load and somatic cell count in milk (2019)
- Determination of Antimicrobial Activity of Cardamom (Eletteria cardamomum) and Its Effect on Prevention of Mould Growth in Green Coffee (2019)
- Determination of Antimicrobial Activity of Cardamom (Eletteria cardomomum) and Its Effect on Prevention of Mould Growth in Green Coffee (2019)
- Küf Kontaminasyonu ve Mikotoksin Varlığı Açısından Kimyon (2019)
- The efficacy of continuous system ultraviolet light treatment on the inhibition of molds inoculated to surfaces of yoghurt with surface cream (2019)
- The effect of continuous system Ultraviolet light application on the quality of yoghurt with surface cream (2019)
- IMMUNOTHERAPY AND POTENTIAL USE OF PROPOLIS IN CANCER IMMUNOTHERAPY (2018)
- Çip-Üstü-Laboratuvar (ÇÜL) Teknolojisinin Gıda Mikrobiyolojisindeki Uygulamaları (2018)
- Kek ve Pilice İnoküle Edilen Salmonella Enteritidis’in Termal İnaktivasyonu (2018)
- International Conference on Agriculture, Forest, Food Science and Technologies (2018)
- İMMÜNOTERAPİ VE PROPOLİSİN KANSER İMMÜNOTERAPİSİNDE KULLANIM POTANSİYELİ (2018)
- Production of Microbial Levan (B-2,6 fructan) by Zymomonas mobilis and Determination of Its Antimicrobial Activity (2018)
- Çip-Üstü-Laboratuvar (ÇÜL) Teknolojisinin Gıda Mikrobiyolojisindeki Uygulamaları (2018)
- Kek ve Pilice İnoküle Edilen Salmonella Enteritidis’in Termal İnaktivasyonu (2018)
- Fare Meme Kanseri Modelinde Propolisin Kullanım Potansiyelinin Araştırılması (2017)
- Asidofilus Sütü ve Propolisin in vivo Olarak Kanser Tedavisinde Kullanım Potansiyelinin Araştırılması (2017)
- Investigation of the Effects of Ultrasonic Sound Waves in Kefir Fermentation (2017)
- Güvenilir Gıda Üretiminin Sorumluluğu ve Konservelerde Gıda Güvenilirliği (2016)
- Belirli Gıda Gruplarının Bozulması (2016)
- Gıdaların Mikroorganizmalar İle Bozulmasında Önemli Faktörler (2016)
- Mikrobiyal Kaynaklı Gıda Biyokoruyucuları, Bakteriyosin ve Nanoteknoloji (2016)
- The Effect of Lactobacillus plantarum on Epithelial Barrier Permeability and Adhesion Capacity to Gut Epithelium (2016)
- Production of crispy bread snacks containing chicken meat and chicken meat powder (2016)
- Effects of differently extracted rosemary and sage extracts on the quality of marinated sardine stored at 4 degrees C (2016)
- Kişniş ve Karabaş Otunun Antimikrobiyal Özelliklerinin İncelenmesi (2015)
- Organik Gıda Pazarlarında Satılan Kuru Meyvelerin Mikrobiyolojik Kalitesinin Araştırılması (2015)
- Organik gıda pazarlarında satılan kuru meyvelerin mikrobiyolojik kalitesinin araştırılması (2015)
- EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT 0 4 C (2015)
- Antioxidant antimicrobial and sensorial effects of Rosemary Rosmarinus officinalis L and Sage Salvia officinalis L on Sea bass Dicentrarchus labrax L fillets (2015)
- Implementation of HACCP system in koumiss production (2014)
- Applications of non thermal plasma technology for food decontamination (2014)
- Implementation of HACCP System in Printed Polyethylene Chicken Wrap Production (2013)
- Thermal inactivation of Salmonella enteritidis in beef meatballs in convective oven (2013)
- Survival of Staphylococcus aureus in Walnut Paste During 2- Months Storage (2013)
- Antimicrobial Effects of CaO and MgO against Staphylococcus aureus, Salmonella enteritidis and Saccharomyces cerevisiae (2013)
- Thermal Inactivation of Salmonella enteritidis in Beef Meatballs in Convective Oven (2013)
- Antimicrobial Effect of Sour Pomegranate Sauce on Escherichia coli O157 : H7 and Staphylococcus aureus (2013)
- Gıda İşletmelerinde Hijyen (2013)
- Sourdough fermentation and its microflora (2013)
- Disinfectants Used in Food Industries and Biofilm Formation (2013)
- Effects of High and Low Heat Treatmeants on Components and Antimicrobial Activity of Human Milk (2012)
- Meyvelerde mikotoksinler (2012)
- Meyvelerde Mikotoksinler (2012)
- Inhibitory effect of sour pomegranate sauces on some green vegetables and kisir (2012)
- Quality and Shelf-Life Assessment of Pasteurized Trout Soup During Refrigerated Storage (2012)
- Procedings of the International Food Congress Novel Approaches in Food Industry (2011)
- Yöresel Hamsi Kaygana’nın Mikrobiyolojik Kalitesinin Saptanması (2011)
- Determination of Shelf Life of Fried and Boiled Frog Meat Stored in Refrigerator at 3.2±1.08°C (2011)
- Antimikrobiyal Etkili Bazı Doğal Ürünlerin Çiğ Tüketilen Gıdalardaki Mikrobiyal Güvenlik Üzerine Etkileri (2011)
- Inhibitory effect of sour pomegranate sauce on some green vegetables inoculated with E. coli O157:H7 (2011)
- Proximate Composition of Red Band Fish Cepola macrophthalma Linnaeus 1758 and its Quality Changes during Refrigerated Storage 4 2 C (2011)
- Proximate Composition of Red Band Fish (Cepola macrophthalma, Linnaeus, 1758) and its Quality Changes during Refrigerated Storage (4 +/- 2 degrees C) (2011)
- Düşük Su Aktivitesiyle Gıdaların Korunması (2010)
- Antimicrobial Effect of Sour Pomegranate Sauce on Lettuce (Latuca sativa var. longifolia) Leaves (2010)
- Antimicrobial effect of sour pomegranate sauce on “kısır”, a traditional appetizer (2010)
- Inhibitory effect of sour pomegranate sauce on Staphylococcus aureus and Escherichia coli O157:H7 (2010)
- Applications of Electrolyzed Water in Food Industry (2010)
- 4 ºC’de Depolanan Sardalya Marinatlardaki Adaçayı, Kekik ve Biberiye Ekstraklarının Antioksidan Etkilerinin Değerlendirilmesi (2009)
- Determination of Shelf Life in Fried and Boiled Frog Meat Stored in Refrigerator in 3.2± 1.08°C. (2009)
- Suda Çözünmeyen Buğday Lifinin Alabalık Kroketlerine Uygulanması ve Dondurarak Muhafaza Esnasında Kalite Tespiti (2009)