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  1. ERKMEN, Osman and BOZOÄžLU, T. Faruk. Behaviour of Salmonella typhimurium in Feta cheese during its manufacture and ripening. Lebensmittel-Wissenchaft und Technologie, 28:259-263, 1995.

  2. ERKMEN, Osman. Behavior of Staphylococcus aureus in Turkish Feta cheese during manufacture and ripening. Journal of Food Protection, 58(11):1201-1205, 1995.

  3. ERKMEN, Osman. Survival of virulent Yersinia enterocolitica during the manufacture and storage of Turkish Feta cheese. International Journal of Food Microbiology, 33:285-292, 1996.

  4. ERKMEN, Osman. Antimicrobial effect of pressurized carbon dioxide on Staphylococcus aureus in broth and milk. Lebensmittel-Wissenchaft und Technologie, 30:826‑829, 1997.

  5. ERKMEN, Osman and KARATAÅž, Åžükrü. Effect of high hydrostatic pressure on Staphylococcus aureus in milk. Journal of Food Engineering, 33:257‑262, 1997.

  6. ERKMEN, Osman. Behavior of Staphylococcus aureus in refrigerated and frozen ground beef and in Turkish style sausage and broth with and without additives. Journal of Food Process and Preservation, 21:279‑288, 1997.

  7. FADILOGLU, Sibel and ERKMEN, Osman. Lipase production by Rhizopus oryzae growing on different carbon and nitrogen sources. Journal of the Science of Food and Agriculture, 79:1936-1938, 1999.

  8. ERKMEN, Osman. Predictive modeling of Listeria monocytogenes inactivation under high pressure carbon dioxide. Lebensmittel-Wissenschaft-und Technologie, 33(7):514-519, 2000.

  9. ERKMEN, Osman. Antimicrobial effect of pressurized carbon dioxide on Enterococcus faecalis in physiological saline and foods. Journal of the Science of Food and Agriculture, 80(4):465-470, 2000.

  10. ERKMEN, Osman. Inactivation of Salmonella typhimurium by high pressure carbon dioxide. Food Microbiology, 17(2):225-232, 2000.

  11. ERKMEN, Osman. Antimicrobial effects of carbon dioxide on Brochothrix thermosphacta in broth and foods. Journal of the Science of Food and Agriculture, 80(9):1365-1370, 2000.

  12. ERKMEN, Osman. Inactivation kinetics of Listeria monocytogenes in Turkish White cheese during ripening period. Journal of Food Engineering, 46(2): 127-131, 2000.

  13. ERKMEN, Osman. Effect of carbon dioxide pressure on Listeria monocytogenes in physiological saline and foods. Food Microbiology, 17(6):589-596, 2000.

  14. ÖZCAN, Musa and ERKMEN, Osman. Antimicrobial activity of the essential oils of Turkish plant spices. European Food Research and Technology, 212(6):658-660, 2001.

  15. ERKMEN, Osman. Kinetic Analysis of Listeia monocytogenes inactivation by high pressure carbon dioxide. Journal of Food Engineering, 47(1):7-10, 2001.

  16. KARAMAN, Hasan and ERKMEN, Osman. High carbon dioxide pressure inactivation kinetics of Escherichia coli in broth. Food Microbiology, 18(1):11-16, 2001.

  17. BOZKURT, Hüseyin and ERKMEN, Osman. Predictive modeling of Yersinia enterocolitica in Turkish Feta cheese during storage. Journal of Food Engineering, 47(2):81-87, 2001.

  18. ERKMEN, Osman. Survival of Listeria monocytogenes during the manufacture and ripening of Turkish White cheese. Nahrung/Food, 45(1):55-58, 2001.

  19. ERKMEN, Osman. Effects of high pressure carbon dioxide on Escherichia coli in nutrient broth and milk. International Journal of Food Microbiology, 65(1-2):133-137, 2001.

  20. ERKMEN, Osman. Antimicrobial effect of pressurized carbon dioxide on Yersinia enterocolitica in broth and foods. Food Science and Technology International, 7(3):245-250, 2001.

  21. ERKMEN, Osman. Mathematical modeling of Escherichia coli inactivation under high-pressure carbon dioxide. Journal of Bioscience and Bioengineering, 92(1):39-43, 2001.

  22. ERKMEN, Osman and KARAMAN, Hasan. Kinetic studies on the high pressure carbon dioxide inactivation of Salmonella typhimurium. Journal of Food Engineering, 50(1):25-28, 2001.

  23. ERKMEN, Osman. Kinetic analysis of Saccharomyces cerevisiae inactivation by high pressure carbon dioxide. Italian Journal of Food Science, 4(14):431-438, 2002.

  24. ERKMEN, Osman and ALBEN Emine. Mathematical modeling of citric acid production and biomass formation by Aspergillus niger in undersized semolina. Journal of Food Engineering, 52:161-166, 2002.

  25. FADILOGLU, Sibel and ERKMEN, Osman. Inactivation of lipase by carbon dioxide under atmospheric pressure. Journal of Food Engineering, 52(4):331-335, 2002.

  26. BOZKURT, Hüseyin and ERKMEN, Osman. Effect of starter cultures and additives on the quality of Turkish style sausage (sucuk). Meat Science, 61:149-156, 2002.

  27. BOZKURT, Hüseyin and ERKMEN, Osman. Formation of biogenic amines in Turkish style sausage during ripening and storage periods. Journal of Food Quality, 25(4):317-332, 2002.

  28. ERKMEN, Osman. Effect of carbon dioxide pressure on Saccharomyces cerevisiae. Food Science and Technology International, 8(6):361-364, 2002.

  29. ERKMEN, Osman. Influence of hypochlorite concentration, pH and temperature on inactivation of Listeria monocytogenes. Italian Journal of Food Science, 3(15):441-448, 2003.

  30. ERKMEN, Osman. Mathematical modelling of Saccharomyces cerevisiae inactivation under high pressure carbon dioxide. Nahrung/Food, 47(3):176-180, 2003.

  31. DOÄžAN, Cengiz and ERKMEN, Osman. Ultra high hydrostatic pressure inactivation of Escherichia coli in milk, and orange and peach juices. Food Science and Technology International, 9(6):403-408, 2003.

  32. ALBEN, Emine and ERKMEN, Osman. Production of citric acid from a new substrate, undersized semolina, by Aspergillus niger. Food Technology and Biotechnology, 42(1):19-21, 2004.

  33. FADÄ°LOGLU, Sibel, ERKMEN, Osman and ÅžEKEROÄžLU, Gülten. Thermal and carbon dioxide inactivation of alkaline phosphatase in buffer and milk. Food Technology and Biotechnology, 42(1):27-32, 2004.

  34. ERKMEN, Osman and Bozkurt Hüseyin. Quality characteristics of retailed sucuk (Turkish dry-fermented sausage). Food Technology and Biotechnology, 42(1):63-69, 2004.

  35. ERKMEN, Osman and DOÄžAN, Cengiz. Effects of ultra high hydrostatic pressure on Listeria monocytogenes and natural flora in broth, milk, and fruit juices. International Journal of Food Science and Technology, 39:91-97, 2004.

  36. ERKMEN, Osman. Hypochlorite inactivation kinetics of Listeria monocytogenes in phosphate buffer. Microbiological Research, 159:167-171, 2004.

  37. BOZKURT, Hüseyin and ERKMEN, Osman. Effects of temperature, humidity and additives on the formation of biogenic amines in sucuk during ripening and storage periods. Food Science and Technology International, 10(1):21-28, 2004.

  38. BOZKURT, Hüseyin and ERKMEN, Osman. Effect of nitrate/nitrite on the quality of sausage (sucuk) during ripening and storage. Journal of Science of Food and Agriculture, 84:279-286, 2004.

  39. DOÄžAN, Cengiz and ERKMEN, Osman. High pressure inactivation kinetics of Listeria monocytogenes in broth, milk, and peach and orange juices. Journal of Food Engineering, 62:47-52, 2004.

  40. ERKMEN, Osman and DOÄžAN, Cengiz. Kinetic analysis of Escherichia coli inactivation by high hydrostatic pressure in broth and foods. Food Microbiology, 21(2):181-185, 2004.

  41. BOZKURT, Hüseyin and ERKMEN, Osman. Effects of production techniques on the quality of hot pepper paste. Journal of Food Engineering, 10(1):21-28, 2004. 64 (2): 173-178i 2004.

  42. BOZKURT, Hüseyin and ERKMEN, Osman. Effects of salt, starter culture and production techniques on the quality of hot pepper paste. Journal of Food Engineering, 69(4):473-479, 2005.

  43. Fadiloglu Sibel, ERKMEN Osman, Serkeroglu, Gülten. Thermal inactivation kinetics of alkaline phosphatase in buffer and milk. Journal of Food Processing and Preservation 30(3):258-268, 2006.

  44. BOZKURT, Hüseyin and ERKMEN, Osman. Effects of some commercial additives on the quality of sucuk (Turkish dry-fermented sausage). Food Chemistry, 101:1482-1490, 2007.

  45. ERKMEN, Osman and Barazi, Aykut. Modelling the effects of modified atmosphere on Salmonella typhimurium in packaged meat during storage in the refrigerator and at 12oC. Annals of Microbiology, 58 (1):73-81, 2008.

  46. ERKMEN, Osman and Barazi Aykut. Survival probability of S. Typhimurium in sucuk. Fleischwirtschaft, 88(7):98-103, 2008.

  47. ERKMEN, Osman and Özcan, M. Musa. Antimicrobial Effects of Turkish Propolis, Pollen, and Laurel on Spoilage and Pathogenic Food-Related Microorganisms. Journal of Medicinal Food, 11(3):587-592, 2008.

  48. ERKMEN, Osman. Inhibitory effects of selected Turkish plant essential oils on the various bacteria. Journal of Essential Oil Bearing Plants, 11(3):303-310, 2008.

  49. ERKMEN, Osman. Modeling the effects of sucuk production technique on Listeria monocytogenes, aerobic bacteria and lactic acid bacteria during ripening and storage. Food and Bioproducts Processing, 86(3):147-220, 226, 2008.

  50. Barazi, Aykut and ERKMEN, Osman. Survival of Listeria monocytogenes in sucuk during manufacturing and storage periods at different modified atmosphere. Romanian Biotechnological Letters, 13(5):49-58, 2008.

  51. ERKMEN, Osman. High hydrostatic pressure inactivation kinetics of Salmonella typhimurium. High Pressure Research, 29(1):129-140, 2009.

  52. ERKMEN, Osman. Survival of Staphylococcus aureus and aerobic bacteria in sucuks made from starter culture and Thymbra spicata during manufacturing and storage. Food and Bioproducts Processing, 87(1):62-67, 2009.

  53. ERKMEN, Osman. Mathematical modeling of Salmonella typhimurium inactivation under high hydrostatic pressure at different temperatures. Food and Bioproducts Processing, 87(1):68-73, 2009.

  54. Set, E. and ERKMEN, Osman. The aflatoxin contamination of ground red pepper and pistachio nuts sold in Turkey. Food and Chemical Toxicology, 48(8-9):2532-2537, 2010.

  55. ERKMEN, Osman. Antimicrobial effects of hypochlorite and Thyme oil on Escherichia coli in water and on vegetables. Foodborne Pathogens and Disease, 7(8):953-958, 2010.

  56. ERKMEN, Osman.  Effects of high hydrostatic pressure on Salmonella Typhimurium and aerobic bacteria in milk and fruit juices. Romanian Biotechnological Letters, 16(5):6540-6547, 2011.

  57. Neagu, C., Borda, D. and ERKMEN, O. Aspergillus ochraceus spores inactivation with high-pressure carbon dioxide. Romanian Biotechnological Letters, 18(5): 8573-8582, 2013.

  58. Set, E. and ERKMEN, O. Occurrence of aflatoxins in ground red chili pepper and pistachio nut. International Journal of Food Properties, 17(10):2322-2331, 2014.

  59. Ozturk I., Tornuk F., Sagdic O., Yilmaz A., Erkmen O. Application of predictive inactivation models to evaluate survival of Staphylococcus aureus in fresh-cut apples treated with different plant hydrosols. International Journal of Food Properties, 17(3):587–598, 2014.

  60. Neagu, C. Borda D. and ERKMEN, O. Mathematical modeling of Aspergillus ochraceus inactivation with supercritical carbon dioxide - a kinetic study. Food and Bioproducts Processing, 92(4):369-375, 2014.

  61. Özkan, A., Bindak, R. and Erkmen, O. Aflatoxin B1 and aflatoxins in ground red chili pepper after drying. Food Additives and Contaminants Part-B, 8(3):227-233, 2015.

  62. Osman E. The isolation and mutagen improved Aspergillus niger for higher production of citric acid. Research Journal of Biotechnology, 12(1):92-98, 2017.

  63. Aykut, B. and Osman E. Antimicrobial activity of a novel biodegradable edible film produced from Pistacia vera resin and Oreganum vulgare essential oil. Research Journal of Biotechnology, 12(9):15-21, 2017.

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