İlkin Yücel Şengün

Author

İlkin Yücel Şengün

Also Known As

Abdenour Guerraoui, I. Sengun, I.Y. Sengun, Ilkin Sengun, Ilkin Yucel Sengun, Yucel Sengun Ilkin, İlkin YÜCEL ŞENGÜN, İlkin Yücel Şengün, İlkin Yücel Şengün, Şengün, İlkin

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Ege University

İY

About

İlkin Yücel Şengün is an author at Ege University specializing in food safety, microbiology, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	14	647
2	Medicine	8	8	331
3	Public Health	7	7	205
4	Environmental Engineering	2	2	37
5	Engineering	1	1	11

İlkin Yücel Şengün

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Importance of acetic acid bacteria in food industry İlkin Yücel Şengün Food Control Acetic Acid BacteriaMicrobial ContaminationFood MicrobiologyMicrobiologyFood Safety	2010	201
Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food İlkin Yücel Şengün, Dennis Sandris Nielsen, Mehmet Karapınar, International Journal of Food Microbiology ProbioticFood FermentationLactic Acid BacteriaTraditional TurkishFood Microbiology	2009	129
Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella typhimurium on carrots (Daucus carota L.) İlkin Yücel Şengün, Mehmet Karapınar International Journal of Food Microbiology Lemon JuiceMicrobial ContaminationFoodborne PathogensFoodborne IllnessSalmonella Typhimurium	2004	108
Effectiveness of household natural sanitizers in the elimination of Salmonella typhimurium on rocket (Eruca sativa Miller) and spring onion (Allium cepa L.) İlkin Yücel Şengün, Mehmet Karapınar International Journal of Food Microbiology Microbial ContaminationSpring OnionFoodborne PathogensMedicineFoodborne Illness	2004	78
Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes İlkin Yücel Şengün, Gülen Turp, Perihan Kendirci, LWT Meat PackagingFood EngineeringThermal ProcessingOhmic HeatingHeat Transfer	2013	61
Antimicrobial effect of koruk (unripe grape—Vitis vinifera) juice against Salmonella typhimurium on salad vegetables Mehmet Karapınar, İlkin Yücel Şengün Food Control Microbial ContaminationPathogen DetectionUnripe Grape—vitis ViniferaMedicineFoodborne Pathogens	2006	58
Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef İlkin Yücel Şengün, Gülen Turp, Seyma Nur Cicek, International Journal of Food Microbiology Organic Fruit VinegarsFood ContaminantMeat QualityFood QualityMeat Science	2020	55
Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from various raw materials İlkin Yücel Şengün, Berna Öztürk Food Science and Biotechnology Food ChemistryVarious Raw MaterialsBioactive PropertiesFruit VinegarsFood Analysis	2019	49
The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage İlkin Yücel Şengün, Aysegul Kirmizigul Peker, Kıvanç Atlama, LWT ProbioticUrtica Dioica L.Food MicrobiologyOrange JuiceMicrobiology	2019	37
Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat İlkin Yücel Şengün, Ezgi Goztepe, Berna Öztürk LWT Marination LiquidsPoultry MeatFood AnalysisFood EngineeringFood Processing	2019	34

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