Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks

Gökhan Kürşad İnci̇li̇, Pınar Karatepe, Müzeyyen Akgöl, +6

Food Microbiology

Antimicrobial SusceptibilityMedicineFood MicrobiologyAntibacterial AgentMicrobiology +6

Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets

Gökhan Kürşad İnci̇li̇, Pınar Karatepe, Müzeyyen Akgöl, +3

International Journal of Biological Macromolecules

Edible FilmEdible PackagingChicken Breast FilletsPostbiotic-fortified ChitosanBiotechnology +6

Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage

Gökhan Kürşad İnci̇li̇, Pınar Karatepe, Müzeyyen Akgöl, +5

Meat Science

Microbial ContaminationFood SpoilagePediococcus AcidilacticiFoodborne PathogensVacuum-packaged Frankfurters +4

Whole-Cell Postbiotics: an Innovative Approach for Extending the Shelf Life and Controlling Major Foodborne Pathogens in Chicken Breast Fillets

Gökhan Kürşad İnci̇li̇, Müzeyyen Akgöl, Pınar Karatepe, +4

Food and Bioprocess Technology

Shelf LifeMicrobial DiseaseMicrobial ContaminationMicrobial PathogensChicken Breast Fillets +8

Inhibitory effect of bioactive compounds derived from freeze-dried paraprobiotic of Pediococcus acidilactici against food-borne pathogens: In-vitro and food model studies

Gökhan Kürşad İnci̇li̇, Müzeyyen Akgöl, Pınar Karatepe, +4

Food Research International

Food-borne PathogensProbioticFreeze-dried ParaprobioticAntimicrobial SusceptibilityFoodborne Pathogens +8

Fate of Listeria monocytogenes and Salmonella Typhimurium in homemade marinade and on marinated chicken drumsticks, wings and breast meat

Gökhan Kürşad İnci̇li̇, Müzeyyen Akgöl, Mehmet Emin Aydemi̇r, +4

LWT

Food Processing FacilitiesBreast MeatHomemade MarinadeFood ControlFood Microbiology +15

Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins

Pınar Karatepe, Müzeyyen Akgöl, Canan Akdeniz İncili, +3

Food Bioscience

Meat PackagingQuality ParametersHawthorn Vinegar-based MarinadeMeat QualityFood Quality +3

Quantification of Bioactive Metabolites Derived from Cell-Free Supernatant of Pediococcus acidilactici and Screening their Protective Properties in Frankfurters

Gökhan Kürşad İnci̇li̇, Müzeyyen Akgöl, Pınar Karatepe, +6

Probiotics and Antimicrobial Proteins

Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef

Gökhan Kürşad İnci̇li̇, Mehmet Emin Aydemi̇r, Müzeyyen Akgöl, +4

LWT

L. JuiceMicrobial ContaminationRaw BeefFoodborne PathogensFoodborne Illness +6

Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks

Canan Akdeniz İncili, Pınar Karatepe, Müzeyyen Akgöl, +3

Meat Science

Sensory AttributesFood AnalysisFood MicrobiologyPickle JuiceFood Quality +4