Food and Public Health

Food and Public Health covers all aspects of food and public health in the form of review articles, original articles, case reports, short communications, letters to the editor, and book reviews. The International Editorial Board is dedicated to producing a high quality scientific journal of interest to researchers and practitioners from many disciplines.

Bülent Ergnül

Editorial Board Member of Food and Public Health

Assistant Professor, Celal Bayar University, Turkey

Research Areas

Food Science and Technology, Meat Science, Food Safety, Food Quality


2006-2009Ph.DCelal Bayar University Food Engineering Department
2001-2004M.Sc Celal Bayar University Food Engineering Department
1997-2001B.Sc Celal Bayar University Food Engineering Department


2011-presentAsst Prof Dr, Celal Bayar University Food Engineering Department
2009-2011Dr Res Ast, Celal Bayar University Food Engineering Department
2009-2011Research Asst, Celal Bayar University Food Engineering Department

Publications: Conferences/Workshops/Symposiums/Journals/Books

[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)