Prof. Dr. BÜLENT ERGÖNÜL

Yayın Ağı

Makaleler 49

1. Determination of the changes in the gastric fluid endurance of O157 and non-O157 Shiga toxin-producing Escherichia coli during storage of experimentally produced beef frankfurter

BOZATLI S. B., DİKİCİ A., ERGÖNÜL B.

Journal of Food Science and Technology , cilt.58, sa.8, ss.3086-3093, 2021 (SCI-Expanded, Scopus)

2. Survival of Escherichia coli 0157:H7 and non 0157 strains in synthetic gastric fluid inoculated on commercially available frankfurters

Betul Bozatli S., DİKİCİ A., ERGÖNÜL B.

Fresenius Environmental Bulletin , cilt.30, sa.2 A, ss.1579-1587, 2021 (SCI-Expanded, Scopus)

3. Covid-19 Pandemia, Impact on Food Industry and Nutrition

ÇELİK K., TÜĞEN A., ERGÖNÜL B.

Novel Techniques in Nutrition and Food Science , cilt.5, sa.3, ss.459-461, 2020 (Hakemli Dergi)

4. Determination of Microbiological Attributes of Unpackaged and Packaged Raisin Samples Sold in Manisa Markets

ÇELİK K., ERGÖNÜL B.

Acta Scientifci Nutritional Health , cilt.4, sa.5, ss.10-13, 2020 (Hakemli Dergi)

5. Changes in Instrumental Textural and Color Attributes of Pre-Treated Potato Slices during Refrigerated Storage

ÇELİK K., ERGÖNÜL B.

Novel Techniques in Nutrition & Food Science , cilt.3, sa.2, ss.1-4, 2019 (Hakemli Dergi)

6. Microbiological Quality of Eight Wild Edible Mushroom Species from Turkey

ERGÖNÜL B., KALYONCU F., AKATA I.

Celal Bayar Üniversitesi Fen Bilimleri Dergisi , cilt.14, sa.4, ss.461-463, 2018 (TRDizin)

7. Biogenic amine contents of tarhana powder and chips (A cereal based fermented food)

Akyol V., Kundakçı A., ERGÖNÜL B.

Comptes Rendus de L'Academie Bulgare des Sciences , cilt.71, sa.12, ss.1638-1644, 2018 (SCI-Expanded, Scopus)

8. Cholesterol Levels and Some Nutritional Parameters of Traditional Cheeses in Turkey

KARAGÖZLÜ C., YERLİKAYA O., AKPINAR A., ÜNAL G., ERGÖNÜL B., ENDER G., et al.

E.Ü. Ziraat Fakültesi Dergisi , cilt.53, sa.2, ss.161-168, 2016 (TRDizin)

9. Antioxidant attributes and total phenolic contents of tarhana chips

ERGÖNÜL B., Ergönül P. G.

Comptes Rendus de L'Academie Bulgare des Sciences , cilt.69, sa.7, ss.859-864, 2016 (SCI-Expanded, Scopus)

10. Immobilization of amyloglucosidase onto macroporous cryogels for continuous glucose production from starch

Uygun M., Akduman B., ERGÖNÜL B., Aktaş Uygun D., Akgöl S., DENİZLİ A.

Journal of Biomaterials Science, Polymer Edition , cilt.26, sa.16, ss.1112-1125, 2015 (SCI-Expanded, Scopus)

11. Heavy metal levels in several fish species from Turkey

ERGÖNÜL B., Aktaş A., Ergönü P. G., Kundakçi A.

Archiv fur Lebensmittelhygiene , cilt.66, sa.3, ss.79-82, 2015 (SCI-Expanded, Scopus)

12. Hygienic quality of Stuffed Mediterranean mussels (Mytilus gallovincialis) sold by street venders in Izmir, Turkey

ERGÖNÜL B., Kundakçi A., Durgun S.

Archiv fur Lebensmittelhygiene , cilt.65, sa.5, ss.121-124, 2014 (SCI-Expanded, Scopus)

13. Microbiological attributes of tahin (sesame) helva sold under market conditions in Manisa

Kaya B., ERGÖNÜL B.

Journal of Pure and Applied Microbiology , cilt.8, sa.2, ss.927-929, 2014 (Scopus)

14. Determination of fatty acid contents of five wild edible mushroom species collected from anatolia

AKATA I., Ergonul P. G., ERGÖNÜL B., KALYONCU F.

Journal of Pure and Applied Microbiology , cilt.7, sa.4, ss.3143-3147, 2013 (SCI-Expanded, Scopus)

15. Instrumental textural properties of mesir paste kept at different temperatures

ERGÖNÜL B.

International Journal of Food Properties , cilt.16, sa.7, ss.1530-1533, 2013 (SCI-Expanded, Scopus)

16. Consumer awareness and perception to food safety: A consumer analysis

ERGÖNÜL B.

Food Control , cilt.32, sa.2, ss.461-471, 2013 (SCI-Expanded, Scopus)

17. Fatty acid compositions of six wild edible mushroom species

GÜNÇ ERGÖNÜL P., AKATA I., KALYONCU F., ERGÖNÜL B.

The Scientific World Journal , cilt.2013, 2013 (SCI-Expanded, Scopus)

18. Effect of different temperature-time combinations on chemical, microbiological, textural and sensorial attributes of sous vide turkey breast meats cooked for extended periods

ERGÖNÜL B., Özçam' M., Obuz E.

Archiv fur Lebensmittelhygiene , cilt.64, sa.6, ss.175-178, 2013 (SCI-Expanded, Scopus)

19. Instrumental textural properties of plain helva kept at different temperatures

ERGÖNÜL B., Özçam M.

Quality Assurance and Safety of Crops and Foods , cilt.5, sa.4, ss.365-367, 2013 (SCI-Expanded, Scopus)

20. Effect of starter cultures on several chemical, sensory and textural attributes of turkish fermented sausage

ERGÖNÜL B., Kundakçi A.

International Journal of Food Engineering , cilt.8, sa.3, 2012 (SCI-Expanded, Scopus)

21. Chemical, textural and sensorial attributes of biltong produced through different manufacturing processes

Engez S., Baskan P., ERGÖNÜL B.

Korean Journal for Food Science of Animal Resources , cilt.32, sa.3, ss.263-267, 2012 (SCI-Expanded, Scopus)

22. Fatty acid compositions of five wild edible mushroom species collected from Turkey

Ergönül P. G., ERGÖNÜL B., KALYONCU F., AKATA I.

International Journal of Pharmacology , cilt.8, sa.5, ss.463-466, 2012 (SCI-Expanded, Scopus)

23. Chemical compositions and antioxidant activities of 16 wild edible mushroom species grown in Anatolia

AKATA I., ERGÖNÜL B., KALYONCU F.

International Journal of Pharmacology , cilt.8, sa.2, ss.134-138, 2012 (SCI-Expanded, Scopus)

24. Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process

ERGÖNÜL B., Tosun H., Obuz E., Kundakçı A.

Journal of Food Science and Technology , cilt.49, sa.4, ss.515-518, 2012 (SCI-Expanded, Scopus)

25. Fatty acid compositions, trans-fatty acids and cholesterol contents of cheese-flavored crackers

ERGÖNÜL B.

Quality Assurance and Safety of Crops and Foods , cilt.4, sa.2, ss.102-105, 2012 (SCI-Expanded, Scopus)

26. Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane

KARAGÖZLÜ N., ERGÖNÜL B., Özcan D.

Food Control , cilt.22, sa.12, ss.1851-1855, 2011 (SCI-Expanded, Scopus)

27. Chemical composition and nutritional value of a wild edible ectomycorrhizal mushroom, Tricholoma anatolicum Yenilebilir yabani ektomikorizal bir makrofungus olan Tricholoma anatolicum'un kimyasal kompozisyonu ve besinsel deǧeri

Kalmiş E., Yildiz H., ERGÖNÜL B., KALYONCU F., Solak M. H.

Turkish Journal of Biology , cilt.35, sa.5, ss.627-633, 2011 (SCI-Expanded, Scopus, TRDizin)

28. Survival characteristics of Salmonella Typhimurium and Escherichia coli O157:H7 in minimally processed lettuce during storage at different temperatures

ERGÖNÜL B.

Journal fur Verbraucherschutz und Lebensmittelsicherheit , cilt.6, sa.3, ss.339-342, 2011 (SCI-Expanded, Scopus)

29. Chemical compositions and antioxidant activities of five endemic Asperula taxa

MİNARECİ E., ERGÖNÜL B., Kayalar H., KALYONCU F.

Archives of Biological Sciences , cilt.63, sa.3, ss.537-543, 2011 (SCI-Expanded, Scopus)

30. Chemical and textural attributes of hellim (Halloumi) cheese mv arketed in Turkey Kemijska i teksturalna svojstva Hellim (Halloumi) sira na tržištu u Turskoj

ERGÖNÜL B., Ergönül P. G., Seçkin A. K.

Mljekarstvo , cilt.61, sa.2, ss.168-174, 2011 (Scopus)

31. Microbiological attributes and biogenic amine content of probiotic Turkish fermented sausage

ERGÖNÜL B., Kundakçı A.

Journal fur Verbraucherschutz und Lebensmittelsicherheit , cilt.6, sa.1, ss.49-56, 2011 (SCI-Expanded, Scopus)

32. Meat consumption and buying behaviours of consumers living in Manisa city center, Turkey

ERGÖNÜL B.

Journal of Animal and Veterinary Advances , cilt.10, sa.3, ss.286-290, 2011 (SCI-Expanded, Scopus)

33. Effects of prebiotics (inulin and fructooligosaccharide) on quality attributes of dried yoghurt (kurut)

Seçkin A. K., ERGÖNÜL B., Tosun H., Ergönül P. G.

Food Science and Technology Research , cilt.15, sa.6, ss.605-612, 2010 (SCI-Expanded, Scopus)

34. Cholesterol content and fatty acid profile of chocolates mostly consumed in Turkey Contenido de colesterol y perfil de ácidos grasos de los chocolates más consumidos en Turquía

Ergönül P., ERGÖNÜL B., Seçkin A.

CYTA - Journal of Food , cilt.8, sa.1, ss.73-78, 2010 (SCI-Expanded, Scopus)

35. Chemical composition of four wild edible mushroom species collected from southwest anatolia

KALYONCU F., ERGÖNÜL B., Yildiz H., Kalmiş E., Solak M. H.

Gazi University Journal of Science , cilt.23, sa.4, ss.375-379, 2010 (Scopus)

36. Effect of various chemical decontamination treatments on natural microflora and sensory attributes of chicken liver

Tosun H., ERGÖNÜL B., Obuz E.

Archiv fur Lebensmittelhygiene , cilt.61, sa.1, ss.18-21, 2010 (SCI-Expanded, Scopus)

37. A model HACCP plan for small-scale manufacturing of tarhana (a traditional turkish fermented food)

KARAGÖZLÜ N., KARAGÖZLÜ C., ERGÖNÜL B.

Bulgarian Journal of Agricultural Science , cilt.15, sa.6, ss.501-513, 2009 (Scopus)

38. Changes in quality attributes of intermediate-moisture raisins during storage

Gülec H., Kundakci A., ERGÖNÜL B.

International Journal of Food Sciences and Nutrition , cilt.60, sa.3, ss.210-223, 2009 (SCI-Expanded, Scopus)

39. Functional traits of prebiotic ingredients of meat products - Chemical, textural and sensory traits of meatballs containing inulin and oligofructose as prebiotic additives Funktionelle Eigenschaften Prebiotischer Zutaten in Fleischprodukten - Chemische, Physikalische und Sensorische Eigenschaften von mit Inulin und Oligofruktose Hergestellten Hackfleischbällchen

ERGÖNÜL B., Ergönül P. G., Obuz E.

Fleischwirtschaft , cilt.89, sa.2, ss.140-143, 2009 (SCI-Expanded, Scopus)

40. Microbiological attributes of instant tarhana during fermentation and drying

KARAGÖZLÜ N., ERGÖNÜL B., KARAGÖZLÜ C.

Bulgarian Journal of Agricultural Science , cilt.14, sa.6, ss.535-541, 2008 (Scopus)

41. Microbiological attributes of Turkish butters sold under market conditions

KARAGÖZLÜ N., ERGÖNÜL B.

Journal fur Verbraucherschutz und Lebensmittelsicherheit , cilt.3, sa.4, ss.376-379, 2008 (Scopus)

42. Sütçülük artıkları

ERGÖNÜL B., KARAGÖZLÜ N.

Standart , cilt.47, sa.557, ss.103-105, 2008 (Hakemsiz Dergi)

43. Changes in fatty acid profiles and omega fatty acid contents of selected vegetable oils during refining process

GÜNÇ ERGÖNÜL P., ERGÖNÜL B.

Electronic Journal of Environmental, Agricultural and Food Chemistry , cilt.7, sa.2, ss.2655-2660, 2008 (Scopus)

44. Effect of starter culture and packaging on the chemical, microbiological and sensory quality of Turkish soudjouck (Sucuk)

Kundakci A., Kayacier A., ERGÖNÜL B.

International Journal of Food Properties , cilt.10, sa.3, ss.537-547, 2007 (SCI-Expanded, Scopus)

45. Changes in quality attributes of turkey döner during frozen storage

ERGÖNÜL B., Kundakci A.

Journal of Muscle Foods , cilt.18, sa.3, ss.285-293, 2007 (SCI-Expanded, Scopus)

46. Implementation of HACCP system to be manufacturing line of turnip juice (shalgam)

KARAGÖZLÜ N., ERGÖNÜL B.

Italian Beverage Technology , cilt.14, sa.50, ss.11-16, 2007 (Hakemli Dergi)

47. A research on producing strawberry flavored kefir

ERGÖNÜL B.

Electronic Journal of Environmental, Agricultural and Food Chemistry , cilt.6, sa.1, ss.1728-1734, 2007 (Scopus)

48. Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation

KARAGÖZLÜ N., KARAGÖZLÜ C., ERGÖNÜL B.

Czech Journal of Food Sciences , cilt.25, sa.4, ss.202-207, 2007 (SCI-Expanded, Scopus)

49. Chemical composition of raw and cooked turkey meat döner

ERGÖNÜL B., Kundakci A.

Italian Journal of Food Science , cilt.18, sa.3, ss.337-341, 2006 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 13

1. CONSUMER ACCEPTENCE, BEHAVIORS AND ATTITUDES TOWARDS GENETICALLY MODIFIED FOODS (GMF)

YILDIZ K., YILDIZ D., GÜNÇ ERGÖNÜL P., ERGÖNÜL B.

10. INTERNATIONAL PARIS CONGRESS ON SOCIAL SCIENCES & HUMANITIES, Fransa, 17 - 19 Şubat 2024, (Tam Metin Bildiri)

2. Consumers’ Acceptence, Behaviours and Attitudes Towards Genetically Modified Foods (GMD)

YILDIZ K., YILDIZ D., GÜNÇ ERGÖNÜL P., ERGÖNÜL B.

10. Internatıonal Paris Congress on Socıal Sciences and Humanities, Paris, Fransa, 17 - 19 Şubat 2024, ss.395-406, (Tam Metin Bildiri)

3. Sürdürülebilir Gıda Üretim Süreçlerinde Elektriksel Yöntemler

ERGÖNÜL B., YILMAZ T., CAN C.

MANİSA CELAL BAYAR ÜNİVERSİTESİ V. ULUSAL ÜNİVERSİTE SANAYİ İŞBİRLİĞİ, ARGE VE İNOVASYON KONGRESİ 13-14 ARALIK 2023, Manisa, Türkiye, 13 Aralık 2023, (Tam Metin Bildiri)

4. Determination of Consumers' behaviors towards irridiated foods

ERGÖNÜL B., ÇELİK K., GÜNÇ ERGÖNÜL P.

BIALIC 2019, Lviv, Ukrayna, 7 - 08 Kasım 2019, (Tam Metin Bildiri)

5. Microbiological attributes of Çiğ Köfte samples sold in Manisa markets

Çelik K., ERGÖNÜL B.

1ST INTERNATIONAL ERCIYES AGRICULTURE, ANIMAL AND FOOD SCIENCES CONFERENCE (AGANFOS-2019), 24 - 26 Nisan 2019, (Tam Metin Bildiri)

6. Microbiological attributes of packaged and unpackaged dried raisin samples sold in Manisa markets

Çelik K., ERGÖNÜL B.

1ST INTERNATIONAL ERCIYES AGRICULTURE, ANIMAL AND FOOD SCIENCES CONFERENCE (AGANFOS-2019), 24 - 26 Nisan 2019, (Tam Metin Bildiri)

7. Non-O157 STEC Survival and Gastric Fluid Resistance During Storage of Commercially Available Frankfurters

DİKİCİ A., BOZATLI S. B., ERGÖNÜL B.

International Conference on Agronomy and Food Science and Technology (AgroFood), Türkiye, 20 - 21 Haziran 2019, ss.220-225, (Tam Metin Bildiri)

8. STEC Survival and Synthetic Gastric Fluid Resistance During Storage of Experimentally Produced Frankfurters

BOZATLI S. B., DİKİCİ A., ERGÖNÜL B.

International Conference on Agronomy and Food Science and Technology (AgroFood), 20 - 21 Haziran 2019, ss.279-286, (Tam Metin Bildiri)

9. Üzüm posası katkılı muffinlerin bazı kalite özelliklerinin belirlenmesi

Çelik K., ERGÖNÜL B.

nternational Eurasian Conference onScience, Engineering and Technology, Ankara, Türkiye, 22 - 23 Kasım 2018, ss.142-150, (Tam Metin Bildiri)

10. Liyofilize yer elması tozu ve kestane tozu ile üretilen tavuk köftelerinin bazı kalite özelliklerininbelirlenmesi

Erdoğan S., Çelik K., GÜNÇ ERGÖNÜL P., ERGÖNÜL B.

International Eurasian Conference onScience, Engineering and Technology, Ankara, Türkiye, 22 - 23 Kasım 2018, ss.2578-2584, (Tam Metin Bildiri)

11. Dietary Fiber And Healt

TOP V., ERGÖNÜL B.

4 rd International Halal and Healthy Food Congress, 3 - 05 Kasım 2017, (Özet Bildiri)

12. Survival of Salmonella typhimurium NRRL E4463 during Sauerkraut Fermentation

KARAGÖZLÜ N., ERGÖNÜL B.

The 1st International Symposium on ”Traditional Foods from Adriatic to Caucasus”, Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.594-596, (Tam Metin Bildiri)

13. Health benefits of flavonoids.

ERGÖNÜL B., BAĞDATLIOĞLU N.

1st International Congress on the Chemistry of Natural Products (ICPN), Trabzon, Türkiye, 16 - 19 Ekim 2002, ss.36, (Tam Metin Bildiri)

Kitaplar 5

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

H-İndeks (WoS)

Atıf (Scopus)

1200

H-İndeks (Scopus)

Atıf (Scholar)

419

Yayınlar & Eserler

Yayın

Yayın (WoS)

Yayın (Scopus)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Atıf (Scholar)

H-İndeks (Scholar)

Atıf (TrDizin)

H-İndeks (TrDizin)

Atıf (Diğer Toplam)

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