[1] | Ergönül, B. 2006 Food quality and safety aspects in breadmaking. Italian Food Technology. Chioritti Editori. Volume: 45, September, 11-15. |
[2] | Ergönül, B., Kundakçı, A. 2006. Chemical compositions of raw and cooked turkey meat döner. Italian Journal of Food Science. Vol:18 No:3, 337-341. (ISI) |
[3] | Ergönül, B. 2007. A research on producing strawberry flavored kefir. EJEAFChe. 6(1), January, 1728-1734 p. |
[4] | Karagözlü, N., Karagözlü, C., Ergönül, B. 2007. Survival characteristics of E.coli O157:H7, S.typhimurium and S.aureus during kefir fermentation. Czech Journal of Food Science. Vol:25 No:4, 202-207 p. (ISI) |
[5] | Karagözlü, N., Ergönül, B. 2007. Turnip juice manufacturing and HACCP concept. Italian Food and Beverage Technology. Vol: 50 (November), 11-16 p. (FSTA). |
[6] | Ergönül, B., Kundakçı, A. 2007 Changes in quality attributes of turkey döner during frozen storage. Journal of Muscle Foods, Vol: 18(3), 285-293. (ISI) |
[7] | Kundakçı, A., Kayacıer, A., Ergönül, B. 2007. Effect of starter culture and packaging on the chemical, microbiological and sensory quality of Turkish soudjouk. International Journal of Food Properties, Vol:10, Issue:3, 537-547 p. (ISI) |
[8] | Günç-Ergönül, P., Ergönül, B. 2008. Changes in fatty acid profiles and omega fatty acid contents of selected vegetable oils during refining process. EJEAFChe. 7(13), 2655-2660. |
[9] | Karagözlü, N., Ergönül, B. 2008. Microbiological attributes of Turkish butters sold under market conditions. Journal für Verbrauchherschutz und Lebensmittelsicherheit (Journal of Consumer Protection and Food Safety), 3, 376-379. (ISI) |
[10] | Güleç, H., Kundakçı, A., Ergönül, B. 2008 Changes in quality attributes of intermediate moisture raisins during refrigerated storage. International Journal of Food Sciences and Nutrition, 1, 1-14. (ISI) |
[11] | Karagözlü, N., Ergönül, B., Karagözlü, C. 2008. Microbiological attributes of instant tarhana during fermentation and drying. Bulgarian Journal of Agricultural Sciences, 14(6), 535-541. (ISI) |
[12] | Ergönül, B., Günç Ergönül, P., Obuz, E. 2009. Funktionelle eigenschaften prepbitischer zutaten in flesichprodukten: Chemische, physikalische und sensorische eigenschaft von mit inulin and oligofruktose hergestellten hackflesichballchen. Fleischwirtschaft, 2, 140-143. (ISI) |
[13] | Ergönül, B., Günç Ergönül, P., Obuz, E. 2008. Chemical, textural and sensory traits of meatballs containing inulin and oligofructose as prebiotic additives. Fleischwirtschaft International, 23 (5), 77-79. (FSTA) |
[14] | Karagözlü, N., Karagözlü, C., Ergönül, B. 2009. A model HACCP plan for small-scale manufacturing of tarhana (a traditional Turkish fermented food). Bulgarian Journal of Agricultural Sciences, 15: 501-513. (ISI) |
[15] | Seçkin, A.K., Ergönül, B., Tosun, H., Günç Ergönül, P. 2009. Effects of prebiotics (inulin and fructooligosaccharide) on quality attributes of dried yoghurt (Kurut). Food Science and Technology Research, 15(6), 605-612. (ISI) |
[16] | Günç Ergönül, P., Ergönül, B., Seçkin, A.K. 2010. Cholesterol content and fatty acid profile of chocolates mostly consumed in Turkey (Contenido de colesterol y perfil acidos grasos de los chocolates mas consumidos en Turqia). CyTA-Journal of Food, 8(1), 73-78 (ISI) |
[17] | Tosun, H., Ergönül, B., Obuz, E. 2010. Effect of various chemical decontamination treatments on natural microflora and sensory attributes of chicken liver. Archiv für Lebensmittelhygiene, 61, 1, 18-21. (ISI) |
[18] | Kalyoncu, F., Ergönül, B., Yıldız, H., Kalmış, E., Solak, M.H. 2010. Chemical composition of four edible mushroom species collected from Southwest Anatolia. Gazi University Journal of Science, 23(4), 375-379. |
[19] | Ergönül, B., Kundakçı, A. 2011. Microbiological attributes and biogenic amine content of probiotic Turkish fermented sausage. Journal für Verbrauchherschutz und Lebensmittelsicherheit (Journal of Consumer Protection and Food Safety), 6, 49-56. (DOI: 10.1007/s00003-010-0584-0) (ISI) |
[20] | Ergönül, B. 2011. Meat consumption and buying behaviors of consumers living in Manisa City Center, Turkey. Journal of Animal and Veterinary Advances, 10(3), 286-290. DOI:10.3923/java.2011.286.290 (ISI) |
[21] | Ergönül, B. 2011. Survival characteristics of Salmonella Typhimurium and Escherichia coli O157:H7 in minimally processed lettuce during storage at different temperatures. Journal für Verbrauchherschutz und Lebensmittelsicherheit (Journal of Consumer Protection and Food Safety). 6(3), 339-342. DOI: 10.1007/s00003-010-0646-3 (ISI) |
[22] | Karagözlü, N., Ergönül, B., Özcan, D. 2011. Determination of antimicrobiological effect of mint and basil essential oils on survival of E.coli O157:H7 and S.typhimurium in minimally processed lettuce and purslane. Food Control, 22, 1851-1855. (ISI) 10.1016/j.foodcont.2011.04.025 |
[23] | Kalmış, E., Yıldız, H., Ergönül, B., Kalyoncu, F. 2011. Chemical composition and nutritional value of a wild edible ectomyhorrizal mushroom, Tricholoma anaticulum. Turkish Journal of Biology doi:10.3906/biy-0909-100. (ISI) |
[24] | Ergönül, B., Günç Ergönül, P., Seçkin, A.K. 2011. Chemical, textural and sensorial attributes of Hellim (Halloumi) Cheese marketed in Turkey. Mljekarstvo/Dairy, 61(2), 168-174(ISI) |
[25] | Minareci, E., Ergönül, B., Kayalar, H., Kalyoncu, F. 2011. Chemical compositions and antioxidant activites of five endemic Asperulla. Archives of Biological Sciences, 63(3), 537-544. (ISI) |
[26] | Ergönül, B. Instrumental textural properties of mesir paste kept at different temperatures. International Journal of Food Properties. (accepted) (ISI) |
[27] | Batkan, A., Kundakçı, A., Ergönül, B. Effect of holding period prior to storage on the chemical attributes of starking delicious apples during refrigerated storage. Revista Ciência e Tecnologia de Alimentos (accepted) (ISI) |
[28] | Ergönül, B., Tosun, A., Obuz, E., Kundakçı, A. Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process. Journal of Food Science and Technology (accepted) (ISI) |
[29] | Ergönül, B., Karagözlü, N. 2011. Survival of Salmonella typhimurium NRRL E4463 during sauerkraut manufacturing. International Journal of Food Engineering; 7(5), article 10. DOI: 10.2202/1556-3758.2156 (ISI) |