Berna Ozturk

Berna Ozturk
Ege University · Department of Food Engineering

PhD Candidate

About

28
Publications
1,629
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94
Citations
Citations since 2017
28 Research Items
94 Citations
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Introduction
Berna Ozturk currently works at the Department of Food Engineering as a PhD Student, Ege University. She is an active researcher in the area of food science and technology. Subject areas include food microbiology, food safety, food-borne pathogens, natural products, antimicrobials, fermentations, lactic acid bacteria, probiotics and bacteriocin.

Publications

Publications (28)
Article
Full-text available
In recent years, medicinal and aromatic herbs, which contain variety of antimicrobial compounds and have no risk to human health in terms of antibiotic resistance, are increasingly used as alternatives to antibiotics. In the study, chemical composition, total phenolic content, antioxidant and antimicrobial activity of essential oil and extract of M...
Article
Full-text available
In the study, the bioactive, physicochemical and antimicrobial properties of koruk juice and dried koruk pomace were investigated. The total phenolic contents of koruk juice and pomace were determined as 1119.670 and 1182.170 mg GAE/L, respectively. Higher DPPH radical scavenging activity found in koruk pomace, which was consistent with total pheno...
Article
Full-text available
In the study, chemical composition, total phenolic contents, antioxidant capacity and antimicrobial activities of the extract and essential oil of Thymbra spicata L. growing wild in Turkey were investigated. Chemical compositions of T. spicata L. extract and essential oil were determined using the GC–MS method. The main components of the plant extr...
Article
The aim of the present study was to determine the effects of organic fruit vinegars (blackberry, pomegranate, rosehip, and grape) used as marination liquids (MLs) on food-borne pathogens inoculated on beef, as well as on the quality characteristics (physical, chemical, microbiological and sensory properties) of beef during marination process at 4 °...
Article
In this study, the effects of marination liquids (MLs) prepared using koruk juice (25% and 50%) and dried koruk pomace (1% and 2%) with or without additives [salt (1%) and thyme (0.1%)] on meat safety were determined. In the first stage, the minimum inhibition concentration (MIC) values of MLs were observed in the range of 6.50% - >50% (v/v). In th...
Article
COVID-19 outbreak caused by SARS-CoV-2 virus, has recently been taken hold of worldwide and caused thousands of people death. Although COVID-19 is not a food-borne outbreak, foods can mediate the spread of COVID-19. Thus, prevention of contamination of foods with COVID-19 or inactivation of the virus from contaminated foods could be provided by ens...
Article
In the present study, variety of fruit vinegars were investigated in terms of their physicochemical, microbiological and bioactive properties. Total phenolic and flavonoid contents were in the range of 933–1162 mg GAE/L and 66.64–470.86 mg/L in terms of catechin equivalents, respectively. During the evaluation of antioxidant activity via DPPH and A...
Conference Paper
Objective Unripe grape (Vitis vinifera L.) which is known as “Koruk” in Turkey, is a special fruit with high amounts of organic acids (mainly tartaric and malic acids) and phenolic compounds (gallic acid, caffeic acid, catechin, quercetin glycoside etc.). Acidic property and phenolic components of Koruk allow to show both antimicrobial and antioxid...
Conference Paper
Full-text available
In this study, antimicrobial activities of the essential oils of Salvia sclarea L. and Salvia aethiopis L., grown in Eskisehir were investigated using two different methods (disc diffusion and broth dilution) against seven different microorganisms (Bacillus subtilis ATCC 6037, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 1103, Escherichi...
Article
In this study, the effects of marination liquids (ML) prepared with koruk juice on safety and quality of poultry meat were investigated. Meat samples inoculated with Salmonella Typhimurium (≅ 6 log CFU/g) were marinated with different concentrations of koruk juice at 4 °C for 1, 2 and 18 h. As a result of the process, the counts of S. Typhimurium o...
Article
The aim of this study was to determine the effects of marination liquids prepared with koruk juice and dried koruk pomace in terms of meat safety. In the study, marination liquids containing two different concentrations of koruk juice (25% and 50%) or dried koruk pomace (1% and 2%) were prepared separately with or without ingredients (1% salt and 0...
Article
Full-text available
In the study, fatty acid composition, total phenolic content, antioxidant capacity and antimicrobial activity of fixed oil obtained from Nigellasative L. (black cumin) seed cultivated in Eskisehir were investigated. Composition of N. sative L. seed oil was determined using the GC-MS method. The results of the analysis showed that the major componen...
Article
Full-text available
Fresh or dried forms of various plants are commonly used in foods for improving quality attributes of the foods. Many researchers have found that phenolic compounds, organic acids and essential oils in the structure of plant sources show antimicrobial properties against microorganisms. Therefore, plant sources provide important potential for ensuri...
Article
Çeşitli bitkilerin taze veya kurutulmuş formları gıdalarda kalite özelliklerini iyileştirebilmek üzere yaygın şekilde kullanılmaktadır. Bitkisel kaynakların yapısında yer alan fenolik bileşikler, organik asitler ve uçucu yağların mikroorganizmalara karşı antimikrobiyal etki gösterdiği birçok araştırmacı tarafından tespit edilmiştir. Bu nedenle bitk...

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Projects

Projects (2)
Project
In this study, it was aimed to produce probiotic turnip juice.
Project
In this study, it is aimed to use marination liquids prepared with koruk and dried koruk pomace as marination liquid in beef and chicken meat, and also it is aimed to detect the effects of dried koruk pomace used as additive in meatball production on product quality and safety.