İlkin ŞENGÜN
Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Bilimleri Anabilim Dalı
Research areas: Food Engineering, Engineering and Technology, Food Science, Food Microbiology, Microbiology, Natural Sciences, Life Sciences, Food Hygiene and Sanitation, Food Technology, Health Sciences
Publications
- 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)
- Optimization and purification of a novel bacteriocin-like substance from tarhana-originated Enterococcus faecium (2026)
- Designing and implementing the HACCP system for a catering establishment (2026)
- Multifunctional Properties of Vinegar-Derived Acetic Acid Bacteria and Lactic Acid Bacteria: Innovative Potential Probiotics (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)
- Multifunctional Properties of Vinegar‐Derived Acetic Acid Bacteria and Lactic Acid Bacteria: Innovative Potential Probiotics (2026)
- Potential use of food wastes in functional foods: A review of microbial safety studies (2025)
- Effects of Cell-free Supernatants Produced by Lactic Acid Bacteria on the Safety and Quality of Poultry Meat (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)
- Probiotic characterisation of lactic acid bacteria isolated from pickles and their potential application as presumptive probiotic starter culture in cucumber pickles (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)
- Optimization and purification of a novel bacteriocin-like substance from Tarhana-originated Enterococcus faecium (2025)
- Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum , and Bifidobacterium lactis (2024)
- The use of both free and microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in cucumber pickles (2024)
- PARAPROBİYOTİKLER VE POSTBİYOTİKLER: GIDA VE FARMAKOLOJİ UYGULAMALARI (2024)
- Development of fruit-based drinks fortified with probiotics, Spirulina platensis and pea protein (2024)
- Bacteriocins as Food Bio-preservatives: Mechanism of Action, Purification and Characterization (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)
- HAZIR YEMEK SEKTÖRÜNDE KARŞILAŞILAN SORUNLAR (2024)
- Gıda güvenilirliği ve sağlık için öneriler (2024)
- Gıda Atıklarının Fonksiyonel Gıda Üretiminde Kullanım Potansiyeli (2024)
- LACTICASEIBACILLUS PARACASEI TS35: A PROMISING PROBIOTIC FOR FUNCTIONAL FOOD PRODUCTION (2024)
- MOLEHİYA BİTKİSİNİN KOMBUCHA İÇECEĞİ ÜRETİMİNDE KULLANIM POTANSİYELİ (2024)
- LAKTİK ASİT BAKTERİLERİ TARAFINDAN ÜRETİLEN HÜCRE İÇERMEYEN SÜPERNATANTLARIN PEYNİR GÜVENİLİRLİĞİ ÜZERİNE ETKİLERİNİN DEĞERLENDİRİLMESİ (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)
- Interactions of Antidepressant Escitalopram With Acetic Acid and Lactic Acid: DFT and Molecular Docking Analyses (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)
- As next-generation probiotics: acetic acid bacteria isolated from Kombucha beverages produced with Anatolian hawthorn leaves (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)
- Potential Therapeutic Applications of Cistus laurifolius Extract: Anti-Proliferative, Anti-Cancer Activity on MCF-7, and Anti-Microbial Effects (vol 169, pg 499, 2024) (2024)
- Isolation and characterization of novel Lacticaseibacillus, Pediococcus, Enterococcus, Lentilactobacillus, and Levilactobacillus strains with probiotic potential from fermented turnip juice (2024)
- Assessment of probiotic, biosafety and technological properties of lactic acid bacteria isolated from tarhana (2024)
- Potential therapeutic applications of Cistus laurifolius extract: Anti-proliferative, anti-cancer activity on MCF-7, and anti-microbial effects (2024)
- TÜRKİYE’DE SATIŞA SUNULAN ŞALGAM SULARININ LAKTİK ASİT BAKTERİLERİ POTANSİYELİNİN DEĞERLENDİRİLMESİ (2024)
- Gıda Biyokoruyucuları olarak Bakteriyosinler: Etki Mekanizması, Saflaştırılması ve Karakterizasyonu (2024)
- Gıda atıklarının fonksiyonel gıdalarda potansiyel kullanımı: mikrobiyal güvenlik çalışmalarının bir derlemesi (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)
- Microbiological, Physicochemical and Sensory Properties of Kombucha Beverages Produced with Anatolian Hawthorn (Crataegus orientalis) and Nettle (Urtica dioica) Leaves (2023)
- Bioactive properties of Kombucha beverages produced with Anatolian hawthorn (Crataegus orientalis) and nettle (Urtica dioica) leaves (2023)
- A rhodanine derivative as a potential antibacterial and anticancer agent: Crystal structure, spectral characterization, DFT calculations, Hirshfeld surface analysis, in silico molecular docking and ADMET studies (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)
- INVESTIGATION OF POTENTIAL OF USING ANATOLIAN HAWTHORN AND NETTLE IN THE PRODUCTION OF KOMBUCHA BEVERAGE (2022)
- The Importance of Microplastics in Food Safety (2022)
- Probiotic potential of lactic acid bacteria isolated from sauerkraut (2022)
- Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria (2022)
- Coffee and Caffeine: The Impact on Human Health (2021)
- Use of Probiotics in Fruit and Vegetable-Based Drinks (2021)
- Wine Making: Microbiology (2021)
- Wine Yeast: Physiology and Growth Factors. (2021)
- Microbial ecology of cocoa and coffee fermentation (2021)
- Potential of essential oil combinations for surface and air disinfection (2021)
- Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat (2021)
- DETERMINATION OF FATTY ACID COMPOSITION AND BIOACTIVE PROPERTIES OF PUMPKIN SEED AND APRICOT KERNEL OILS (2021)
- Bioactive, Physicochemical and Antimicrobial Properties of Koruk (Unripe Grape, Vitis vinefera L.) Products (2021)
- Fig Vinegar as an Antioxidant and Antimicrobial Agent (2021)
- Screening Chemical Composition and Bioactive Properties of Mentha x piperita L. Essential Oil and Extract (2021)
- Probiotic Potential of Fermented Foods and Their Effects on Immune System (2021)
- Kuzey Kıbrıs’ta Yetişen Corchorus olitorius Bitkisinin Toplam Fenolik Madde Miktarı ile Antioksidan ve Antimikrobiyal Aktivitesi (2020)
- Et Ürünlerinde Probiyotikler (2020)
- Haşhaş (Papaver somniforum) Çeşitlerinin Tohum Yağlarının Toplam Fenolik Madde Miktarı, Antioksidan ve Antimikrobiyal Aktiviteleri (2020)
- WITHDRAWN: Probiotic potential of Kombucha (2020)
- Probiyotik Ürünlerde Kullanılan Ticari Starter Kültürler (2020)
- The effects of koruk products used as marination liquids against foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium) inoculated on poultry meat (2020)
- Minimal işlenmiş meyve tüketimine bağlı hastalıklar. (2020)
- Probiyotiklerin Meyve ve Sebze Bazlı İçeceklerde Kullanımı (2020)
- Minimal İşlenmiş Meyve Tüketimine Bağlı Hastalıklar (2020)
- Endüstriyel Olarak Üretilen Sirkeler ve Farklı Kullanım Alanları (2020)
- Tarhanadan İzole Edilen Laktik Asit Bakterilerinin Biyogüvenlik ve Bazı Teknolojik Özelliklerin Değerlendirilmesi (2020)
- Viability of probiotic strain Lactobacillus rhamnosus and its impact on sensory properties of cheesecake during storage at −20 °C and 4 °C (2020)
- Survival of foodborne pathogens in homemade fig and mulberry vinegars (2020)
- Precautions to be taken against COVID-19 pandemic in food establishments (2020)
- Total phenolic contents, antioxidant and antimicrobial activities of the different extracts of Corchorus olitorius L. Growing in North Cyprus (2020)
- Total Phenolic Content and Antibacterial Activity Of Homemade Fig And Mulberry Vinegar (2020)
- Chemical compositions, total phenolic contents, antimicrobial and antioxidant activities of the extract and essential oil ofThymbra spicataL. growing wild in Turkey (2020)
- FATTY ACID COMPOSITION, TOTAL PHENOLIC CONTENT, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF VARIETIES OF POPPY (Papaver somniforum) SEED OILS (2020)
- Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef (2020)
- Chemical Composition, Biological Activity and Microbial Diversity of Kombucha (2019)
- Fermented Olive: Microflora and Probiotic Properties (2019)
- Innovative Functional Fruit and Vegetable-Based Drinks Including Probiotics (2019)