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Mustafa ÖZTÜRK

Dr.Öğr.Üyesi

Mustafa ÖZTÜRK

Mühendislik Fakültesi

Gıda Mühendisliği Bölümü

İletişim

ozturkm@sakarya.edu.tr

(+90) 264 295 3859

Sosyal Hesaplar

3-KİTAPLAR :
1 ÖZTÜRK MUSTAFA, KILIÇ AKYILMAZ MERAL - Processed Cheese Science and Technology - Elsevier - İngilizce - 2022
7-BİLDİRİLER :
1 ÖZTÜRK MUSTAFA, Yılmaz Umut, Özgün Burak, Karaçaltı Ebru, Aksoy Melis - Investigation of vegetable milk (extract) production from pumpkin seeds - İngilizce - 2022
2 Morina Almire, ÖZTÜRK MUTİ SERPİL, ÖZTÜRK MUSTAFA - Production of Gluten-Free Bread Using Emulsifying Salts and Rennet Casein - İngilizce - 2022
3 Öztürk Çetin Özlem, Cebeci Avunca Semanur, YEMİŞ OKTAY, ÇAĞRI MEHMETOĞLU ARZU, ÖZTÜRK MUSTAFA - Investigating the suitability of acid whey in the manufacture of cornichon pickles - İngilizce - 2020
4 ÖZTÜRK MUSTAFA - Türkiye Bilimler Akademisi-1. Gıda ve Sağlıklı Beslenme Sempozyumu Raporu - pp.81 - Türkçe - 2019
5 ÖZTÜRK MUSTAFA, Yıldırım Tuğba - Impact of various packing pH values on the texture and sliceability of cultured white cheese - İngilizce - 2018
6 Güncü Büşra Gülşah, Araz Asiye, ÖZTÜRK MUSTAFA - Salamura pH’sı, Tuz ve Kalsiyum Konsantrasyonlarının Atıştırmalık Taze Mozzarella Peynirinin Tekstürü Üzerine Etkisi - Türkçe - 2017
7 WUSIMANJIANG PAERHATI, AYHAN ZEHRA, ÖZTÜRK MUSTAFA, ÇAĞRI MEHMETOĞLU ARZU - Impact of salt reduction on textural and microbial properties of model ultrafiltered Feta cheese manufactured from milk powders - İngilizce - 2016
8 ÖZTÜRK MUSTAFA, Govindasamy-Lucey Selvarani, Jaeggi John J., Johnson Mark E., Lucey John A. - Improving the quality of low sodium Cheddar cheese - İngilizce - 2013
9 ÖZTÜRK MUSTAFA, Govindasamy-Lucey Selvarani, Jaeggi John J., Johnson Mark E., Lucey John A. - The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese - Vol.33 - pp.175 - DOI : 10.1016/j.idairyj.2013.01.008 - İngilizce - 2012
10 ÖZTÜRK MUSTAFA, Govindasamy-Lucey Selvarani, Jaeggi John J., Houck Kristen, Johnson Mark E., Lucey John A. - High-pressure processing of lowfat Cheddar cheese - İngilizce - 2011
1.1 A-SCI, SCI-E, SSCI VEYA AHCI KAPSAMINDAKİ DERGİLERDE YAYIMLANMIŞ MAKALE (Q1 OLARAK TARANAN DERGİDE) :
1 Turkoglu, S; Zengin, A; Ozturk, M; Cagri-Mehmetoglu, A; -

Mathematical modelling of biocontrol effect of Cryptococcus albidus on the growth of Penicillium expansum on Fuji apple fruits

- BIOLOGICAL CONTROL - Vol.170 - ISSN : 1049-9644 - DOI : 10.1016/j.biocontrol.2022.104908 - JUL 2022 - English - Article - 2022 - WOS:000793156900002
2 Sezer, B; Ozturk, M; Ayvaz, H; Apaydin, H; Boyaci, IH; - Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/ stretching process - FOOD CHEMISTRY - Vol.390 - ISSN : 0308-8146 - DOI : 10.1016/j.foodchem.2022.132946 - OCT 1 2022 - English - Article - 2022 - WOS:000804719200011
1.1 B-SCI, SCI-E, SSCI VEYA AHCI KAPSAMINDAKİ DERGİLERDE YAYIMLANMIŞ MAKALE (Q2 OLARAK TARANAN DERGİDE) :
1 Ozturk Cetin, Ozlem; Cebeci Avunca, Semanur; Cagri Mehmetoglu, Arzu; Yemis, Oktay; Ozturk, Mustafa; - Suitability of acid whey for fermented and fresh-pack cornichon pickle production - INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY - ISSN : 1364-727X - DOI : 10.1111/1471-0307.12950 - English - Article - 2023 - WOS:000958831900001
2 Ozturk, M; Dogan, MA; Menevseoglu, A; Ayvaz, H; - Infrared spectroscopy combined with chemometrics as a convenient method to detect adulterations in cooking/stretching process in commercial cheese - INTERNATIONAL DAIRY JOURNAL - Vol.128 - ISSN : 0958-6946 - DOI : 10.1016/j.idairyj.2021.105312 - MAY 2022 - English - Article - 2022 - WOS:000819670700004
3 Ozturk, M; Govindasamy-Lucey, S; Jaeggi, JJ; Johnson, ME; Lucey, JA; - Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage - JOURNAL OF DAIRY SCIENCE - Vol.101 - pp.6853 - ISSN : 0022-0302 - DOI : 10.3168/jds.2018-14415 - English - Article - 2018 - WOS:000439134700015
4 Ozturk, M; Govindasamy-Lucey, S; Jaeggi, JJ; Johnson, ME; Lucey, JA; - Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese - JOURNAL OF DAIRY SCIENCE - Vol.98 - pp.6713 - ISSN : 0022-0302 - DOI : 10.3168/jds.2015-9549 - English - Article - 2015 - WOS:000361865400008
5 Ozturk, M; Govindasamy-Lucey, S; Jaeggi, JJ; Houck, K; Johnson, ME; Lucey, JA; - Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese - JOURNAL OF DAIRY SCIENCE - Vol.96 - pp.6792 - ISSN : 0022-0302 - DOI : 10.3168/jds.2012-6483 - English - Article - 2013 - WOS:000325664800003
6 Ozturk, M; Govindasamy-Lucey, S; Jaeggi, JJ; Johnson, ME; Lucey, JA; - The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese - INTERNATIONAL DAIRY JOURNAL - Vol.33 - pp.175 - ISSN : 0958-6946 - DOI : 10.1016/j.idairyj.2013.01.008 - English - Proceedings Paper - 2013 - WOS:000324292700012
1.1 C-SCI, SCI-E, SSCI VEYA AHCI KAPSAMINDAKİ DERGİLERDE YAYIMLANMIŞ MAKALE (Q3 OLARAK TARANAN DERGİDE) :
1 Wusimanjiang, P; Ozturk, M; Ayhan, Z; Mehmetoglu, AC; - Effect of salt concentration on acid- and salt-adapted Escherichia coli O157:H7 and Listeria monocytogenes in recombined nonfat cast cheese - JOURNAL OF FOOD PROCESSING AND PRESERVATION - Vol.43 - ISSN : 0145-8892 - DOI : 10.1111/jfpp.14208 - English - Article - 2019 - WOS:000489785400001
2 Sicramaz, H; Ayar, A; Ozturk, M; - The effect of smoking on the formation of biogenic amines in Circassian cheese - JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY - Vol.12 - pp.139 - ISSN : 1661-5751 - DOI : 10.1007/s00003-017-1102-4 - English - Article - 2017 - WOS:000402396900006
1.3-ÜAK VE SAKARYA ÜNİVERSİTESİ SENATOSU TARAFINDAN BELİRLENEN ULUSLARARASI ALAN ENDEKSLERİNDE TARANAN DERGİLERDE YAYIMLANMIŞ VEYA ULAKBİM, TR-DİZİN TARAFINDAN TARANAN ULUSAL HAKEMLİ DERGİLERDE YAYIMLANMIŞ MAKALE :
1 Mehmetoglu, A., Öztürk, M., Avunca, S., Çeti̇n, Ö. - Identification of Lactic Acid Bacteria in Fermented Cornichon Pickles Produced with Acid Whey and Vinegar - Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi - pp.273 - DOI : 10.16984/saufenbilder.1052803 - eng - paper - 2022 - TRDizin
2 Öztürk, M., Güncü, B. - Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese - Türk Tarım - Gıda Bilim ve Teknoloji dergisi - pp.650 - DOI : 10.24925/turjaf.v9i4.650-654.3764 - eng - paper - 2021 - TRDizin
2.13 B-BAŞARIYLA TAMAMLANAN YÜKSEKÖĞRETİM KURUMLARI TARAFINDAN DESTEKLENMİŞ BİLİMSEL ARAŞTIRMA PROJESİNDE (YALNIZCA AR-GE NİTELİĞİNDEKİ PROJELER) ARAŞTIRMACI OLMAK :
1 TOVAG - Vol.190000 - 118O999 - 2019
2 TOVAG - Vol.75200 - 215O651 - 2016
4.3 A-ULUSAL PATENT (İNCELEMELİ) :
1 MUSTAFA ÖZTÜRK - SÜZME YOĞURT SUYUNUN TURŞU SALAMURA SUYU OLARAK KULLANILMASI İÇİN YENİ BİR YÖNTEM VE ÜRÜN - 2018
4.3 B-ULUSAL PATENT (İNCELEMELİ) BAŞVURUSU :
1 MUSTAFA ÖZTÜRK,SERPİL ÖZTÜRK MUTİ,ALMIRE MORİNA - Emülsifiye edici tuzlar ve kazeinler kullanılarak glutensiz fırıncılık ürünlerinin üretilmesi - 2023/016460 - 2023
MAKALELER
Suitability of acid whey for fermented and fresh‐pack cornichon pickle production
Identification of Lactic Acid Bacteria in Fermented Cornichon Pickles Produced with Acid Whey and Vinegar
Mathematical modelling of biocontrol effect of Cryptococcus albidus on the growth of Penicillium expansum on Fuji apple fruits
Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/stretching process
Infrared spectroscopy combined with chemometrics as a convenient method to detect adulterations in cooking/stretching process in commercial cheese
Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese
Effect of packing pH values on the crumbliness of fresh Turkish White cheese
Effect of salt concentration on acid and salt adapted Escherichia coli O157: H7 and Listeria monocytogenes in recombined non-fat cast cheese
Effect of salt concentration on acid‐ and salt‐adaptedEscherichia coli O157:H7 and Listeria monocytogenes inrecombined nonfat cast cheese
Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage
The effect of smoking on the formation of biogenic amines in Circassian cheese
The effects economic usage of standardization of buffalo milk compared with non standardized for production of fresh Mozzarella cheese
Low sodium Cheddar cheese Effect of fortification of cheese milk with ultrafiltration retentate and high hydrostatic pressure treatment of cheese
The influence of high hydrostatic pressure on regular reduced low and no salt added Cheddar cheese
Effect of various high pressure treatments on the properties of reduced fat Cheddar cheese
KİTAPLAR
Processed Cheese Science and Technology
ARAŞTIRMA PROJELERİ
Süzme Yoğurt Üretiminde OrtayaÇıkan Atık Suyun Turşu Üretiminde Kullanılabilirliğinin İncelenmesi
Süzme yoğurt üretiminde ortaya çıkan atık suyun turşu üretiminde kullanılabilirliğinin incelenmesi
Yüksek ısıl işlem uygulanmış süt ile üretilmiş Türk Beyaz peynirinde üretim pH’sının kalsiyum dengesi ve peynirin kesilebilirliği üzerine etkisinin incelenmesi
BİLDİRİLER
Türkiye Bilimler Akademisi-1. Gıda ve Sağlıklı Beslenme Sempozyumu Raporu
EDİTÖRLÜK VE HAKEMLİK
SVU-International Journal of Agricultural Sciences (SVUIJAS)
International Journal of Food Engineering Research
FİKRİ SINAİ MÜLKİYET HAKLARI
SÜZME YOĞURT SUYUNUN TURŞU SALAMURA SUYU OLARAK KULLANILMASI İÇİN YENİ BİR YÖNTEM VE ÜRÜN
UZMANLIK ALANLARI
Süt Teknolojisi ,Gıda Bilimi ,Gıda Kimyası