1.      Açık, L., Ayhan Temiz (Prof.Dr.), A.Çelebi, S. Arslan, R.Yılmaz, “Protein patterns and plasmid profiles of the bacterial strains isolated from a poultry slaughterhouse in Ankara”, Turkey. Food Technol. Biotecnol, 2005, 43, 3, 8s.

2.      ALPER, Neslihan (Dr.), K. Savaş Bahçeci (Araş. Gör.), Jale Acar (Prof. Dr.), “Influence of Processing and Pasteurization on Color Values and Total Phenolic Compounds of Pomegranate Juice”, Journal of Food Processing and Preservation, 2005, 29, 12s.

3.      Altuner,E.M.(Yük.Müh), H. Alpas (Doç.Dr.), Yaşar K. Erdem (Doç.Dr.) and F. Bozoglu (Prof.Dr.). “Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk”, European Food Research and Technology, 2006, 222: 5s.

4.      BASMAN, Arzu. (Dr.), Hamit Köksel (Prof. Dr.), Ayhan Atlı (Doç. Dr.), “Effects of Increasing Levels of Transglutaminase on Cooking Quality of Bran Supplemented Spaghetti”, European Food Research and Technology, 2006, 223: 547-551, 5 s.

5.      DEMİR, Nilay (Dr.), K. Savaş Bahçeci (Araş. Gör.), Jale Acar (Prof. Dr.), “The Effects of Different Initial Lactobacillus plantarum Concentrations on Some Properties of Fermented Carrot Juice”, Journal of Food Processing and Preservation, 2006, 30, 12s.

6.      Erdem, Yaşar K. (Doç.Dr.), “Modification of casein micelle structure caused by ultrafiltration and heat treatment:  A spectrofluorimetric and kinetic approach”, Journal of Food Engineering, 2006, 74 (4): 6s.

7.      ERKAN, Handan (Yük. Müh.), Sueda Çelik (Prof. Dr.), Berna Bilgi (Araş. Gör.), Hamit Köksel (Prof. Dr.),“A New Approach for The Utilization of Barley in Food Products: Barley Tarhana”, Food Chemistry, 2006. 97: 12-18, 7 s.

8.      Gökmen, Vural (Doç. Dr.), H.Z. Şenyuva (Dr.), “A generic method for the determination of acrylamide in thermally processed foods”, Journal of Chromatography A, 2006, 1120, 5s.

9.      Gökmen, Vural (Doç. Dr.), H.Z. Şenyuva (Dr.), “A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system”, Food Additives and Contaminants, 2006, 23(4), 348-35.

10.  Gökmen, Vural (Doç. Dr.), H.Z. Şenyuva (Dr.), “Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography-mass spectrometry”, Journal of Agricultural and Food Chemistry, 2006, 54, 5s. 

11.  Gökmen, Vural (Doç. Dr.), H.Z. Şenyuva (Dr.), “Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating”, Food Chemistry, 2006, 86(3), 6s.

12.  Gökmen, Vural (Doç. Dr.), T.K.Palazoğlu (Y. Doç. Dr.), H.Z. Şenyuva (Dr.), “Relation between the frying time-temperature history and the acrylamide formation in surface and core regions of French fries”, Journal of Food Engineering, 2006, 77, 5s.

13.  Mercanoglu Birce (Araş. Gör.), S.Aykut Aytac (Prof.Dr.), “Prevalence of Escherichia coli O157:H7 in various foods in Turkey: A study on the use of the IMS technique”, Archiv fur Lebensmittelhygiene, 57 (3), 2006, 4s.

14.  RAKICIOĞLU Neslişah (Doç Dr.), Gülhan Samur (Yrd.Doç.Dr.), Ali Topçu (Dr.), Topçu Ayaz Aylin (Dr.),  Effect of Ramadan on Maternal Nutrition and Composition of Breast Milk , Pediatrics International, 48, 278-283, 2006, 6 s.

15.  Senses-Ergul, Şule (Gıda Y. Müh.), Z. Yesim Ozbas (Prof. Dr.), “Characterization of the yeast flora present in some Turkish high-sugar products”, J General and Applied Microbiology, 2006, 52, 2s.

16.  Serpen, Arda (Araş. Gör.), Vural Gökmen (Doç. Dr.), “A proposed mechanism for the inhibition of soybean lipoxygenase by ß-carotene”, Journal of the Science of Food and Agriculture, 2006, 86(3), 6s.

17.  Şenyuva, H.Z. (Dr.), Vural Gökmen, (Doç. Dr.), “Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?”, Food Additives and Contaminants, 2005, 22(12), 5s.

18.  Şenyuva, H.Z. (Dr.), Vural Gökmen, (Doç. Dr.), “Interference-free determination of acrylamide in potato and cereal based foods by a laboratory validated liquid chromatography-mass spectrometry method”, Food Chemistry, 2006, 97, 7s.

19.  TOPÇU Ali (Dr.), Eren Numanoğlu (Araş.Gör.), Ilbilge Saldamlı (Prof.Dr.), Proteolysis and Storage Stability of UHT Milk Produced in Turkey, International Dairy Journal, 16, 633–638, 2006, 7 s.

20.  UYGUN, Ümran (Doç.Dr.), Hamit Köksel (Prof.Dr.), H. Ayhan Atlı (Prof.Dr.), “Residue Levels of Malathion and its Metabolites and Fenitrothion in Post-harvest Treated Wheat During Storage, Milling and Baking”, Food Chemistry, 2005, 4s.

21.  YalçIn Karasu, Seda, (Gıda Y. Müh.), Z. Yesim Özbaş (Prof. Dr.), “Determination of growth and glycerol production kinetics of a wine yeast strain Saccharomyces cerevisiae Kalecik 1 in different substrate media”, World Journal of Microbiology and Biotechnology, 2005, 21, 8s.

22.  YAŞAR, Fatih (Doç. Dr.), Sueda Çelik (Prof. Dr.), Hamit Köksel (Prof. Dr.), “The Investigation of The Secondary Structures of Various Peptide Sequences of b–Casein By Molecular Modeling”, Physica A, 2006, 363: 348-358, 11 s.

23.  Açık, L., Ayhan Temiz (Prof.Dr.), A.Çelebi, S. Arslan, R.Yılmaz, “Protein patterns and plasmid profiles of the bacterial strains isolated from a poultry slaughterhouse in Ankara”, Turkey. Food Technol. Biotecnol, 2005, 43, 3, 8s.

24.  ALPER, Neslihan (Dr.), K. Savaş Bahçeci (Araş. Gör.), Jale Acar (Prof. Dr.), “Influence of Processing and Pasteurization on Color Values and Total Phenolic Compounds of Pomegranate Juice”, Journal of Food Processing and Preservation, 2005, 29, 12 s.

25.  Altuner,E.M.(Yük.Müh), H. Alpas (Doç.Dr.), Yaşar K. Erdem (Doç.Dr.) and F. Bozoglu (Prof.Dr.). “Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk”, European Food Research and Technology, 2006, 222: 5s.

26.  BAHÇECİ, K. Savaş (Araş. Gör.), Vural Gökmen (Doç. Dr.), Jale Acar (Prof. Dr.), “Occurrence of Alicyclobacillus acidoterrestris on Apples and in Apple Juice Concentrates and Effects of Process Technology on A. acidoterrestris Spores in Apple Juice”, Fruit Processing, 2005, 5, 4 s.

27.  BASMAN, Arzu. (Dr.), Hamit Köksel (Prof. Dr.), Ayhan Atlı (Doç. Dr.), “Effects of Increasing Levels of Transglutaminase on Cooking Quality of Bran Supplemented Spaghetti”, European Food Research and Technology, 2006, 223: 547-551, 5 s.

28.  BOYACI İsmail (Doç. Dr.), Urartu Şeker, Deniz Baş, (Araş. Gör.), Fahriye Dudak, Tamerler, C., Ali Topçu (Dr.), Ilbilge Saldamlı (Prof.Dr.), “Statistical Modeling of β-galactosidase Inhibition During Lactose Hydrolysis”, Food Biotechnology, 20 (1): 79-91, 2006 13 s.

29.  DEMİR, Nilay (Dr.), K. Savaş Bahçeci (Araş. Gör.), Jale Acar (Prof. Dr.), “The Effects of Different Initial Lactobacillus plantarum Concentrations on Some Properties of Fermented Carrot Juice”, Journal of Food Processing and Preservation, 2006, 30, 12s.

30.  Erdem, Yaşar K. (Doç.Dr.), “Modification of casein micelle structure caused by ultrafiltration and heat treatment:  A spectrofluorimetric and kinetic approach”, Journal of Food Engineering, 2006, 74 (4): 6s.

31.  ERKAN, Handan (Yük. Müh.), Sueda Çelik (Prof. Dr.), Berna Bilgi (Araş. Gör.), Hamit Köksel (Prof. Dr.),“A New Approach for The Utilization of Barley in Food Products: Barley Tarhana”, Food Chemistry, 2006. 97: 12-18, 7 s.

32.  Gökmen, Vural (Doç. Dr.), H.Z. Şenyuva (Dr.), “A generic method for the determination of acrylamide in thermally processed foods”, Journal of Chromatography A, 2006, 1120, 5s.

33.  Gökmen, Vural (Doç. Dr.), H.Z. Şenyuva (Dr.), “A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system”, Food Additives and Contaminants, 2006, 23(4), 348-35.

34.  Gökmen, Vural (Doç. Dr.), H.Z. Şenyuva (Dr.), “Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography-mass spectrometry”, Journal of Agricultural and Food Chemistry, 2006, 54, 5s. 

35.  Gökmen, Vural (Doç. Dr.), H.Z. Şenyuva (Dr.), “Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating”, Food Chemistry, 2006, 86(3), 6s.

36.  Gökmen, Vural (Doç. Dr.), T.K.Palazoğlu (Y. Doç. Dr.), H.Z. Şenyuva (Dr.), “Relation between the frying time-temperature history and the acrylamide formation in surface and core regions of French fries”, Journal of Food Engineering, 2006, 77, 5s.

37.  Mercanoglu Birce (Araş. Gör.), S.Aykut Aytac (Prof.Dr.), “Prevalence of Escherichia coli O157:H7 in various foods in Turkey: A study on the use of the IMS technique”, Archiv fur Lebensmittelhygiene, 57 (3), 2006, 4s.

38.  RAKICIOĞLU Neslişah (Doç Dr.), Gülhan Samur (Yrd.Doç.Dr.), Ali Topçu (Dr.), Topçu Ayaz Aylin (Dr.),  Effect of Ramadan on Maternal Nutrition and Composition of Breast Milk , Pediatrics International, 48, 278-283, 2006, 6 s.

39.  Senses-Ergul, Şule (Gıda Y. Müh.), Z. Yesim Ozbas (Prof. Dr.), “Characterization of the yeast flora present in some Turkish high-sugar products”, J General and Applied Microbiology, 2006, 52, 2s.

40.  Serpen, Arda (Araş. Gör.), Vural Gökmen (Doç. Dr.), “A proposed mechanism for the inhibition of soybean lipoxygenase by ß-carotene”, Journal of the Science of Food and Agriculture, 2006, 86(3), 6s.

41.  Şenyuva, H.Z. (Dr.), Vural Gökmen, (Doç. Dr.), “Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?”, Food Additives and Contaminants, 2005, 22(12), 5s.

42.  Şenyuva, H.Z. (Dr.), Vural Gökmen, (Doç. Dr.), “Interference-free determination of acrylamide in potato and cereal based foods by a laboratory validated liquid chromatography-mass spectrometry method”, Food Chemistry, 2006, 97, 7s.

43.  TOPÇU Ali (Dr.), Eren Numanoğlu (Araş.Gör.), Ilbilge Saldamlı (Prof.Dr.), Proteolysis and Storage Stability of UHT Milk Produced in Turkey, International Dairy Journal, 16, 633–638, 2006, 7 s.

44.  UYGUN, Ümran (Doç.Dr.), Hamit Köksel (Prof.Dr.), H. Ayhan Atlı (Prof.Dr.), “Residue Levels of Malathion and its Metabolites and Fenitrothion in Post-harvest Treated Wheat During Storage, Milling and Baking, Food Chemistry, 2005, 4s.

45.  Yalçin Karasu, Seda, (Gıda Y. Müh.), Z. Yesim Özbaş (Prof. Dr.), “Determination of growth and glycerol production kinetics of a wine yeast strain Saccharomyces cerevisiae Kalecik 1 in different substrate media”, World Journal of Microbiology and Biotechnology, 2005, 21, 8s.

46.  YAŞAR, Fatih (Doç. Dr.), Sueda Çelik (Prof. Dr.), Hamit Köksel (Prof. Dr.), “The Investigation of The Secondary Structures of Various Peptide Sequences of b–Casein By Molecular Modeling”, Physica A, 2006, 363: 348-358, 11 s.

1.       ALPER, Neslihan (Dr.), Jale Acar (Prof. Dr.), “Removel of  phenolic compounds in pomgranate juices using UF and Laccase-UF combination”, Nahrung /Food, 48, No.3, (2004), 184-187.

2.       ALPER, Neslihan (Dr.), Jale Acar (Prof. Dr.), Kazım Savaş Bahçeci (Araş. Gör.), “Effects of Various Ultrafiltration Treatment on Some Quality Parameters of Pomagranate Juice”, Fruit Processing, 1, (2005), 33-37.

3.       BAHÇECİ, K.Savaş (Araş Gör.), Vural Gökmen (Doç. Dr.), Arda Serpen (Araş. Gör.), Jale Acar (Prof. Dr.) “Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage”, Journal of Food Engineering, 66, (2005), 187-192.

4.       BAHÇECİ, K. Savaş (Araş. Gör.), Vural Gökmen (Doç. Dr.), Jale Acar (Prof. Dr.), “Formation of Guaiacol From Vanillin by Alicyclobacillus acidoterrestris in Apple Juice: A Model Study”, European Food Research and Technology, 220, (2005), 196-199.

5.       BOYACI, İsmail Hakkı (Doç. Dr.), ”A new approach for determination of enzyme kinetic constants using response surface methodology”, Biochemical Engineering Journal, 25, (2005), 55–62.

6.       BOYACI, İ. Hakkı (Doç. Dr.), Z. P. Aguilar, M. Hossain, H. B. Halsall, C. J. Seliskar and W. R. Heineman, “Amperometric Enumeration of Escherichia coli using Antibody-coated Paramagnetic Beads”, Analytical and Bioanalytical Chemistry, 382, (2005), 1234–1241.

7.       BOYACI, İ. Hakkı (Doç.Dr.), Philip.C. Williams, Hamit Köksel (Prof.Dr.), “A Rapid Method for the Estimation of Damaged Starch in Wheat Flours”, J. Cereal Science, 39, (2004) 139–145.

8.       ÇELİK,  Süeda (Prof. Dr.),  Arzu Başman (Öğr. Gör. Dr.), Erkan Yalçın (Dr.),  Hamit Köksel (Prof. Dr.), “Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of dry bean and chickpea”, Food Science and Technology Research, 10, 4, (2004), 410-415.

9.       ÇELIK,  Süeda (Prof. Dr.), Erkan Yalçın (Öğr. Gör. Dr.), Arzu Başman (Öğr. Gör. Dr.), Hamit Köksel (Prof.Dr.), “Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of lentils”, International Journal of Food Science and Nutrition, 55, 8, (2005), 641-648.

10.   ERDEM, Yaşar Kemal (Doç. Dr.), Zerrin Yüksel (Arş. Gör.), “Sieving effect of heat-denatured milk proteins during ultrafiltration of skim milk. 1. The preliminary approach”, Journal of Dairy Science, 88, (2005), 1941-1946.

11.   ERDEM, Yaşar Kemal (Doç.Dr.), “Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese”, Journal of Food Engineering, 71, (2005), 366-372.

12.   ERGÜL Şenses, Şule (Araş. Görv.), Z. Yeşim Özbaş (Prof), “Comparison of media performances for the recovery of some yeasts from grape juice”, J. Gen. Appl. Microbiol., 51, (2005), 51-55

13.   GÖKMEN, Vural (Doç Dr.), Jale Acar (Prof. Dr.) “Fumaric acid in Apple Juice – A potential indicator of microbial spoilage of apples used as raw material”, Food and Contaminants, 21, 7, (2004), 626-631.

14.   GÖKMEN, Vural (Doç. Dr.), Hamide Z. Şenyuva (Dr.), Jale Acar (Prof. Dr.), Kemal Sarıoğlu (Y. Doç. Dr.), “Determination of acrylamide in potato chips and crisps by high-performance liquid cromatography”, Journal of Chromatography A, 1088, (2005), 193-199.

15.   GÖKMEN, Vural (Doç. Dr.), Jale Acar (Prof. Dr.), Kemal Sarıoğlu (Y. Doç. Dr.), “Liquid chromatographic method for the determination of patulin in apple juice using solid-phase extraction”, Analytica Chimica Acta, 543, (2005), 64-69. 

16.   GÖKMEN, Vural (Doç. Dr.), K. Savaş Bahçeci (Araş. Gör.), Arda Serpen (Araş. Gör.), Jale Acar (Prof. Dr.), “Study of Lipoxygenase and Peroxidase as Blanching Indicator Enzymes in Peas: Change of Enzyme Activity, Ascorbic Acid and Chlorophylls During Frozen Storage”, Lebensmittel Wissenschaft und Technologie, 38, (2005), 903-908.

17.   KARA, Meryem (Öğr.Gör.), Dilek Sivri (Doç. Dr.), Hamit Köksel (Prof. Dr.), “Effects of High Protease-Activity Flours and Commercial Proteases  on Cookie Quality”, Food Research International, 38, (2005), 479-486.

18.   KARABULUT Ihsan (Dr.), Ali Topcu (Dr.), Asli Yorulmaz(Dr.), Aziz Tekin (Prof.Dr.), Dilek Sivri Ozay (Doç.Dr). “Effects of the industrial refining process on some properties of hazelnut oil”, European Journal of Lipid Science and Technology, 107, (2005) 476–480.

19.   KESKIN, Semin Ozge (Gıda Yük.Müh), Serpil Öztürk (Araş.Gör.), Serpil Şahin (Doç.Dr.), Hamit Köksel (Prof.Dr.), Gülüm Şumnu (Doç.Dr.), “Halogen Lamp-Microwave Combination Baking of Cookies”, European Food Research and Technology, 220, (2005), 546-551.

20.   MASATCIOĞLU, M. Tuğrul, Y. K. Avşar, “Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese”, Journal of Food Protection, 68, 7, (2005), 1487-1491.

21.   MERCANOĞLU, Birce (Araş. Gör.), M.W. Griffiths (Prof. Dr.), “Combination of immunomagnetic separation with real-time PCR for rapid detection of Salmonella in milk, ground beef and alfalfa sprouts”, Journal of Food Protection, 68, 3, (2005), 5s.

22.   ONAL-ULUSOY, Baran (Araş. Gör.), İhsan Karabulut (Dr.), Semra Turan (Araş. Gör.), “Performance of Some Edible Oils During Heating in a Steam Pressure Cooker”, Journal of Food Lipids, 11, 3, (2004), 234-241.

23.   ONAL-ULUSOY, Baran (Araş.Gör.), Hammond E. ,White P. , “Linalyl oleate as a Frying Autoxidation Inhibitor”, Journal of American Oil Chemists Society(JAOCS), 82, no:6, (2005), 434-438.

24.   ONSEKİZOĞLU, Pelin (Araş. Gör.), Vural Gökmen (Doç Dr.), Jale Acar (Prof. Dr.), “Degradation of beta-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricocts”, Eur Food Res Technol, 221, (2005), 357-360.

25.   SALICI, Elif (Yük. Müh.), Vural Gökmen (Doç Dr.), Jale Acar (Prof.Dr.), “Evaluation of Total Antioxidant Activities of Freshly Sequezzed and Commercial Orange Beverages as Influenced by Their Ascorbic Acid and Total Phenolics Constituents” Fruit Processing, 3, (2005), 172-177.

26.   ŞENYUVA, Hamide Z. (Dr.), Vural GÖKMEN (Doç. Dr.), “Study of acrylamide in coffee using an improved liquid chromatography – mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting”, Food Additivies and Contaminants 22, 3, (2005), 214-220.

27.   ŞENYUVA, Hamide Z. (Dr.), Vural GÖKMEN (Doç. Dr.), “Survey of acrylamide by in-house validated LC-MS method in Turkish foods”, Food Additives and Contaminants 22, 3, (2005), 204-209.

28.   UYGUN, Ümran (Yrd.Doç.Dr.), Hamit Köksel (Prof.Dr.), Ayhan Atlı (Prof.Dr.), “Residue levels of malathion and its metabolites and fenitrothion in post-harvest treated wheat during storage, milling and baking”, Food Chemistry, 92, (2005), 643-647.

29.   YALCINTAS GULBAS, Sanem (Araş. Gör.), İlbilge Saldamlı (Prof. Dr.), “The Effect of Selenium and Zinc Fortification on the Quality of Turkish White Cheese”, International Journal of Food Sciences and Nutrition, 56, 2, (2005), 141-146.

30.   YÜKSEL, Zerrin (Arş. Gör.), Yaşar Kemal Erdem (Doç. Dr.), “The influence of main milk companents on the hydrophobic interactions of milk protein system in the course of heat treatment”, Journal of Food Engineering, 67, 3, (2005), 301-308. 

1.  TEMİZ, Ayhan, (Prof. Dr.), Remziye Yılmaz (Dr), Necdet Sağlam (Prof. Dr.), Celal Ülger (Doç.Dr.) “High fructose syrup production from whey lactose using microbial β-galactosidase and glucose isomerase”. Milchwissenschaft, 58, 3/4, 2003, 121-124.

2.  MERCANOĞLU, Birce (Araş.Gör.), S. Aykut Aytaç (Prof.Dr.), “Immunomagnetic separation technique and and a cultural reference method for detection of Salmonella spp. in foods”, Almanya, Archiv für Lebensmittelhygiene, 53, 2002, 43-45s

3. MERCANOĞLU, Birce. (Araş. Gör.), S. Aykut Aytaç (Prof.), M. Ali Ergün (Dr.), Erdal Tan (Dr.), “Isolation of Listeria monocytogenes by immunomagnetic separation and atomic force microscopy”, Kore, The Journal of Microbiology, 2003, 41, 144-147s.

4. Bahçeci, K.Savaş (Araş. Gör.), Vural Gökmen (Doç. Dr.), Arda. Serpen (Araş. Gör.), Jale. Acar (Prof. Dr.), The effects of different technologies on Alicyclobacillus acidoterrestris during apple juice production, European Food Research and Technology 217, 2003249-252

5. Poyrazoğlu, Ender, Vural Gökmen (Doç. Dr.), Nevzat Artık (Prof. Dr.), Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey, Journal of Food Composition and Analysis, 15, 2002, 567-575

6. Gökmen, Vural (Doç. Dr.), Savaş Bahçeci (Araş. Gör.), Jale Acar (Prof. Dr.), Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method, European Food Research and Technology, 215, 2002, 42-45

7. Gökmen, Vural (Doç. Dr.), Savaş Bahçeci (Araş. Gör.) Jale Acar (Prof. Dr.), A Liquid chromatographic method for the determination of chlorophylls, carotenoids and their derivatives in fresh and processed vegetables, Journal of Liquid Chromatography and Related Techniques, 25(8), 2002, 1201-1213

8. Gökmen, Vural (Doç. Dr.), Arda Serpen (Araş. Gör.), Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin, Journal of Food Engineering, 53, 2002, 221-227

9. Gökmen, Vural (Doç. Dr.), Jale Acar(Prof. Dr.), Nermin Kahraman, Influence of conventional clarification and ultrafiltration on phenolic compounds and organic acids in apple juice, Journal Food Quality 26(3), 2003,257-266

10. Gökmen, Vural (Doç. Dr.), Jale Acar (Prof. Dr.)  Esma E. Taydaş, Presence and Formation of Lactic Acid in Apple Juices, Fruit Processing 3-4, 2003, 114-117

11. Vural, Halil (Doç.Dr.)  Issa Javidipour (Yrd.Doç.Dr), “Replacement of Beef Fat in Frankfurters by Interesterified Palm, Cottonseed and Olive Oils,”  European Food Research and Technology,  2002, 214,  465-468.

12. Javidipour, I (Yrd.Doç.Dr), Halil Vural (Doç.Dr.), “Effects of Incorporation of Interesterified Plant Oils on Quality and Fatty Acid Composition of Turkish-Type Salami,”  Nahrung, 2002, 46, 404-407.

13. Özboy-Özbas, Özen (Yrd.Doç.Dr), Halil Vural (Doç.Dr.), Issa Javidipour (Yrd.Doç.Dr), “Effects of Sugar Beet Fiber on Frankfurters Quality,” Zuckerindustrie, 2003, 128, 3, 171- 176.

14. Vural, Halil (Doç.Dr.), “Effect of Replacing Beef Fat and Tail Fat with  Interesterified Plant Oil on Quality Characteristics of Turkish  Semi-Dry Fermented Sausages“ European Food Research and Technology,  2003, 217,  100-103.

15. Demirözü Bedia (Dr.), İlbilge Saldamlı (Prof. Dr.) “Determination of some metals which are important for food quality control in bread”, Journal of Cereal Science, Elsevier Science Ltd., 37 (2003), 171-177, 

16. BASMAN, Arzu (Araş. Gör.), Hamit Köksel (Prof. Dr.) and NG, P.K.W. (Prof. Dr.), Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours, European Food Research and Techn.  215: (2002) 419-424

17. BASMAN, Arzu (Araş. Gör.), Hamit Köksel (Prof. Dr.) and NG, P.K.W. (Prof. Dr.). Effects of transglutaminase on SDS-Page patterns of wheat, soy and barley proteins and their blends, Journal of Food Science 67(7): (2002)2654-2658.

18. KÖKSEL, Hamit (Prof. Dr.), GI-HYUNG, R. (Doç. Dr.), ÖZBOY-ÖZBAŞ, Ö. (Yard. Doç. Dr.), BASMAN, A., and NG, P.K.W. (Prof. Dr.),  Development of a bulgur-like product using extrusion cooking. Journal of the Sci. of Food and Agric. 83: 630-636.

19. SAYAR, Sedat, TURHAN, Mahir. (Prof. Dr.) and KÖKSEL, Hamit (Prof. Dr.) Application of unreacted-core model to in situ gelatinization of chickpea starch. Journal of Food Eng.  60: 349-356.

20. YAŞAR, F., (Doç. Dr.) Süeda. ÇELIK (Prof. Dr.) ve KÖKSEL, Hamit (Prof. Dr.), Molecular modeling of various peptide sequences of gliadins and LMW-glutenin subunits. Nahrung/Food 47: (2003). 238-242.

21. Demirel Devlet (Dr.), Boyaci Ismail Hakkı (Doç.Dr.), Mutlu Mehmet (Prof. Dr.), Determination of kinetic parameters of pectolytic enzymes at low pectin concentrations by a simple method, European Food Research and Technology, 217(1), 39-42, (2003).

22. Boyaci Ismail Hakkı, (Doç. Dr.)  Seker, UÖS, Mutlu Mehmet (Prof. Dr.), Determination of ß-glucan Content of Cereals with an Amperometric Glucose electrode, European Food Research and Technology, 215(6), 538-541, (2002).

23. Cokeliler Dilek, Mutlu Mehmet (Prof. Dr.), Performance of Amperometric Alcohol Electrodes prepared by Plasma Polymerisation Technique, Analytica Chimica Acta, 469, 217-223, (2002).

24. MUTLU S, Zeaire MH, Pişkin Erhan (Prof. Dr.), Mutlu Mehmet (Prof. Dr.), Glow-Discharge-Treated Quartz Crystal Microbalance as Immunosensor, in "Biomedical Diagnostic Science and Technology", WT Law, N Akmal and AM Usmani, eds., Marcel Dekker, Inc., 203-214, (2002).

25. ÖNAL Baran. (Araş. Gör.), Gürol Ergin (Prof. Dr.), “Antioxidative effects of tocopherol and ascorbyl palmitate on thermal oxidation of Canola oil”, Nahrung/Food, 2002, 46.

26. ÖZBAŞ, Z. Yeşim. (Prof.) “The isolation and detection of listeria monocytogenes in various foods by use of immunomagnetic capture”, Archiv Fur Lebbensmittelhygiene, 53, 4, 79-82, 2002.