PROF.DR. KAMURAN AYHAN    
Name : KAMURAN
Surname : AYHAN
E-Mail : kayhan@ankara.edu.tr
Phone Number : 0-312-2033300-3609
Title : PROF.DR.
Unit : FACULTY OF ENGINEERING
Department : Food Engineering Department
Personal Information

Title, name surname

 

Prof. Dr. Kamuran AYHAN

 

CORRESPONDENCE

 

Ankara University,  Engineering Faculty

Food Engineering Department
Dışkapı Campus, Dışkapı 06110 Ankara-TURKEY
Tel: +90-312-203 3300/Ext.3609              

Fax: +90-312-317 8711

e-mail: kayhan@ankara.edu.tr

 

OFFICE HOURS FOR STUDENTS

 

Wednesday, between 1100 a.m.-1300 p.m

 

Education

 

Degree

University

Date

BS

Hacettepe University Dept. of  Nutrition and Dietetics,

1980

MS

Ankara University

1986

Ph.D

Ankara University

1991

 

   

Promotion Title and Dates

 

Title

Organization

Date

Assist. Professor

Ankara University

1994

Assoc. Professor

Ankara University

1995

Professor

Ankara University

2001

 

 

Administrative Duties

Title

Organization

Date

Associate Chairman

Ankara University

14.04.1999 - 7.10.2000

Associate Chairman

Ankara University

16.10.2006 –15.04.2007

Faculty Board

Ankara University

11.11.2010-

 

 

 

 

Other Work Experiences

 

Title

Organization

Date

Dietitian

Ministry of Health

1980-1983

 

 

 

 

 

Memberships

 

 Association of Food Technology,  Biotechnology Association

 

 

 

Research Interests :

 

Food Microbiology, General Microbiology and Biotechnology

 

 

Institutional and Professional Services for the Last 5 Years

 

·          Courses

Course Name / Code

Course (Hour / Week)

Practice (Hour / Week)

Grad. /Undergrad.

GM-319 Food Microbiology

2

2

BS (up to the year of 2009)School of Home Econumics-Ankara University

GM-309  Food Microbiology I

2

2 (x3 group)

BS

809514 Microbiological quality control of foods

2

2

Graduated

Food Microbiology

4

-

BS (Near East University- Turkish Republic of Northern Cyprus) Food Engineering and Health Science Faculty

 

 

 

  

Projects :

 


Title of Completed Project

Principal and co-investigators

Start – End Dates

Supporting Institution

Obtaining antibiotic resistant mutants of a Bradyrhizobium japonicum  strain and determination of their physiological properties, podulation and N2-fixing ability.

Kamuran Ayhan

(PhD thesis)

1988-1991

Turkish Scientific and Technical Research Council

 (TÜBİTAK TARMİK-14)

Nitrogen fixation and nodulation of Bradyrhizobium japonicum starins and their genetical and ecological analysis

 

Kemal Karuç

Mustafa Akçelik

Kamuran Ayhan

Velittin Gürgün

1992-1995

Turkish Scientific and Technical Research Council

(TÜBİTAKTÜBİTAK-TOAG-920)

Researches on the genetic determinants and transfer possibilities of nisin production caharcter and microbial production of nisin

Nezihe Tunail

Mustafa Akçelik

Kamuran Ayhan

Fügen Durlu,

Yetin Aydar

Saadet Demircan

1993-1995

 

Turkish Scientific and Technical Research Council

(TÜBİTAK-GAG36-DPT)

 

The effects of starter culture on the formation of biogenic amines in the soudjouks production

 

Kamuran Ayhan

(Project leader)

Nuray Kolsarıcı

Güleren Özkan

1997-2000

Ankara University Research Fund

(97-11-12-02)

 

An Investigation on

the Solution to the Phage Problem in Yoghurt Production.

Nezihe Tunail

Kamuran Ayhan

Mustafa Akçelik

Fügen Durlu,

Çağla Tükel, Değer Kaleli, Esra Acar

1998-2002 

Turkish Scientific and Technical Research Council

(TÜBİTAK-TOGTAG/TARP-2106)

Effects of organic acids on some pathogens in chicken meats

Kamuran Ayhan (Project Leader)

Msc.Serap Coşansu

2001-2005

Ankara University Research Fund

(2001-07-11-054) 

Determination of biogenic amine contents in pickles and olives

 

 

Kamuran Ayhan (Project Leader)

Kemal Özgür ERGEN

Gözlem Akbaş

Zeynep Turgut

2004-2006

Ankara University -BİTAUM

 

 

Determination of biogenic amine levels of table olives

Kamuran Ayhan (Project Leader)

Kemal Özgür ERGEN

2005-2006

Ankara University Research Fund

20050745003HPD

Microbiological quality of some herbal teas sold in retail markets

Kamuran Ayhan (Proje Leader)

Didem Bahar Kaya

2005-2006

Ankara University Research Fund

20050745012HPD

Antimicrobial Properties of Lactic Acid Bacteria Isolated from Sucuk and Selection of Bacteriocin Producing Species

Kamuran Ayhan (Project Leader)

Serap COSANSU, Sühendan MOL

Evrim Güneş ALTUNTAŞ

2007-2008

Ankara University Research Fund

20070745001HPD

Training in production techniques of commercial table olive/olive oil types in European countries (TOTE) - Avrupa ülkelerinde ticari sofralık zeytin ile zeytin yağı üretim teknikleri konusunda  eğitim

Kezban CANDOGAN (Project coordinator)

 

Kamuran AYHAN

01/ 06 /2006 and   01 / 05 /2007

EU- Turkish National Agency

 

LLP-LDV-PLM-07-TR-0007

Comparison of Recent Developments of Fruit Juice Processing Technologies and Quality Assurance Applications in Turkey and EU

Kamuran AYHAN

(Project coordinator)

Kezban CANDOGAN

 

 

Budget:13650 EURO

01/102007 and   01/06/2008

EU- Turkish National Agency

Şalgam suyundan laktik asit bakterilerinin izolasyonu, tanımlanması ve fenolik asit dekarboksilaz enzim üreten suşların seçimi

Kamuran AYHAN  (Projet coordinator)

Evrim G. ALTUNTAŞ

Gözde Okçu

 

2011-

12B4343005-BAP-Ankara University

With foreign labs

 

 

 

The identification of Enterobacteriacea spp. isolated from various foods in Ankara

 

Kamuran AYHAN

Stephen J. FORSYTHE

Esin ÇETİNKAYA2

Evrim GÜNEŞ ALTUNTAŞ

 

2010-2011

Nottingham Trent University (UK)

2)Esin Çetinkaya is  studying in Nottingham Trent University as an Erasmus student for 6 months to terminate the second part of our study

 

Determination of antibiotic resistance pattern and bacteriocin sensitivity of Listeria monocytogenes strains isolated from different foods in Turkey

 

Kamuran AYHAN

Vijay K. JUNEJA,

Evrim GÜNEŞ ALTUNTAŞ

Deniz KOÇAN

Serap COŞANSU

Luis MATERON

 

2010-2011

USDA (PA, USA) and

TEXAS PAN-AMERICAN (USA)

Complex multifunctional experiments to collect data for thermal inactivation of Listeria monocytogenes

Vijay K. JUNEJA,

Kamuran AYHAN

 

Evrim GÜNEŞ ALTUNTAŞ1

 

01.06.2010 – 30.08.2010

USDA

(PA, USA)

 

1 Evrim Güneş Altuntaş supported by USDA, Agricultural Research Service tfor 3 months to study on this project.

 

 

 

 

Awards :

 

 

Period

 

Department

University

1993 (One week  course)

Post doctoral

(UNESCO)

 

International Center for Agricultural Research in the Dry Areas (ICARDA)

Aleppo, Suriye

1993 (3 months)

Post doctoral (Wageningen Üniversity)

Dept. of Microbiology

Wageningen Agricultural Faculty- The Netherlands

1995 (2 months)

 Post doctoral (Wageningen Üniversity)

Dept. of Microbiology

Wageningen Agricultural Faculty- The Netherlands

06.02.1999

(4 days )

As a jury member for Ph.D thesis of  Gerardo Pineiro

 

Aplicaciones Analiticas De Las Enzimas En Medios No Acuosus

 (Valencia University, Spain)

2001 (2,5 months)

Visiting scientist (OECD)

Dept. of Biology

Texas – Pan American University (UTPA), Texas-USA

2006 (1 week)

LdV-project
(EU)

ISAFoM-Italy

Italy -Benevento

2007(1week)

LdV project
(EU)

Miguel Hernandez Üniversitesi

İspanya-Murcia

 

 

*Congress and symposiums

 

 Meetings

Date

Country

5. Kükem Kongresi

 

14-16 Eylül 1987

Ankara

6.Kükem Kongresi

26-28 Eylül 1989

Erzurum

 

7. Kükem Kongresi

 

 

16-18 Eylül 1991

 

Adana

 

8. Kükem Kongresi

 

 

16-18 Eylül 1993

 

 

Ankara

 

I. Ulusal Beslenme ve Diyetetik Kongresi

 

 

14-16 Ekim 1992

 

Ankara

 

9. Kükem Kongresi

 

20-22 Eylül 1995

 

Denizli

 

2nd Mediterranean Basin Conference on Analytical Chemistry

 

23-28 Kasım 1997

 

Rabat, FAS

 

Deauville Conference 98, 6th SAS Symposium on Analytical Sciences

 

22-24 Haziran 1998

 

Valencia, İSPANYA

11. Kükem Kongresi

 

6-9 Eylül 1999

Isparta/Eğirdir

2000’li yıllarda Gıda Bilimi ve Teknolojisi Kongresi

 

18-20 Ekim 1999

 

İzmir

3nd Mediterranean Basin Conference on Analytical Chemistry

 

4-9 Haziran 2000

 

Antalya

Türkiye 7. Gıda Kongresi

22-24 Mayıs 2002

Ankara

48th International Meat Science and Technology Congress(ICoMST)

25-30 August 2002

Roma, Italya

Türkiye 8.Gıda Kongresi

26-28Mayıs 2004

Bursa

5.Gıda  Mühendisleri Kongresi

8-10 Kasım 2007

Ankara

VI.Lisanüstü Turizm Öğrencileri Araştırma kongresi

22-25 Nisan 2008

Antalya

10.Gıda Kongresi

21-23 Mayıs 2008

Erzurum

3rd International Congress on Food and Nutrition.

22-25 Nisan 2009

Antalya

BIOTECH METU 2009 International Symposium on Biotechnology, Developments and Trends, Ankara.

27-20 September 2009

Ankara

1st International Congress on Food Technology

3-6 November 2010

Antalya

Novel Approaches in Food Industry (NAFI) International Food Congress

26-29 May 2011

Çeşme-İzmir

4th International Food and Nutrition Congress

12-14 Ekim 2011

İstanbul

 4. Ulusal Veteriner Gıda Hijyeni Kongresi

13-16 Ekim  2011

Antalya

I.C.The International Conference on Food and Biosystems Engineering (FABE) 30 May-02 June 2013, Skiathos Island Greece

30 May-02 June 2013

Skiathos-Greece

 

  Number of Graduate Students

 

 

Master of Science

Ph.D

Graduated

11

2

Ongoing

1

2

 

  COMPLETE LIST OF PUBLICATIONS (SORTED BY DATE)

Science Citiation Index (SCI) Journals

Science Citiation Index (SCI)' e Giren Dergilerdeki Yayınlar

1. Lie, T.A., Muilenburg, M., Nguyen Huu Hiep and Ayhan, K. (1992) Cultivation of Bradyrhizobium CB 756 on sucrose prefermented by yeast. Can. J. Microbiol. 38: 569-572.     

2. Demircan, S., Akçelik, M., Ayhan, K. (1995) Detection and cloning of nisin A gene from Lactococcus lactis subsp. lactis strains. Milcwissenschaft. 50 (6): 310-311.               

3. Ayhan, K., Kolsarıcı, N., Özkan, G. (1999) The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks. Meat Science. 53(3): 183-188.

4. Durlu-Özkaya, F., Ayhan, K., Özkan, G. (2000) Biogenic amine determination of Tulum Cheese by HPLC. Milcwissenschaft. 55 (1): 27-28.

5. Cosansu, S., Ayhan, K. (2000) Survival of Enterohemorrhagic Escherichia coli O157:H7 strain in Turkish soudjouck during fermentation, drying and storage periods. Meat Science, 54 (4): 407-411.   

6. Durlu-Özkaya, F., Ayhan K., Vural, N. (2001) Determination of biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Science, 58 (2):163-166.

7-Ayhan, K., Durlu-Özkaya, F., Tunail, N. (2005) Commercially important characteristics of Turkish origin domestic strains of S. thermophilus and L. delbrueckii subsp. bulgaricus. Int. Journal of Dairy Technology, 58 (3): 150-157.

8- Cosansu, S., Kuleasan,H., Ayhan, K., L.Materon (2007). Antimicrobial Activity and Protein Profiles of Pediococcus spp. Isolated from Turkish Sucuk. Journal of Food Processing and Preservation, 31(2): 190-200.

99-Cosansu,S. and Ayhan, K.(2010). Effects Of Lactic And Acetic Acid Treatments On Campylobacter Jejuni Inoculated Onto Chicken Leg And Breast Meat During Storage At 4oCAnd –18oC. Journal of Food Processing and Preservation. 34: 98-113 (Suppl.1).

10- Altuntaş E.G, Cosansu S., Ayhan K.(2010)Some growth parameters and antimicrobial activity of a bacteriocin producing strain Pediococcus sp 13. International Journal of FoodMicrobiology, Vol : 141(1-2):28-31.

11- Cosansu,S., Geornaras,I., Ayhan,K., Sofos, J. N. (2010). Control of Listeria monocytogenes by a bacteriocin-like metabolite producing Pediococcus strain in a dry fermented sausage “sucuk” and on a non-fermented product “turkey breast” Journal of Food and Nutrition Research, Vol. 49 (4):206–214.

12- Cosansu,S. and Ayhan, K.(2010). Effects of lactic and acetic acid on survival of Salmonella enteritidis during refrigerated and frozen storage of chicken meats. Food and Bioprocess Technology. Vol: 3(1): Volume 5, Issue 1, Page 372-377

13- Vijay K. Juneja,  Evrim Güneş Altuntaş,  Kamuran Ayhan, Cheng-An Hwang, Shiowhuh Sheen, and Mendel Friedman (2012) Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols International Journal of Food Microbiology, 164 (2013) 54–59

14- Çetinkaya, E.,Ayhan ,K.and Forsythe,S.(2013).Comparison of various molecular methods for microbiological identification and profiling of Cronobacter species from foods. Molecular and Cellular Probes. 27 (2013) 60-64.

 

15- Evrim, G. Altuntaş, Ayhan, K. Peker, S., Demiralp, D.O. (2013) Purification And Mass Spectrometry Based Characterization Of A Pediocin Produced By Pediococcus acidilactici 13 Strain. Molecular Biology Reports DOI:10.1007/s11033-014-3573-z

 17-Mete, A., Cosansu, S., Demirkol, O., Ayhan, K (2016).Amino acid decarboxylase activities and biogenic amine formation abilities of lactic acid bacteria isolated from shalgam.InternationalJournalofFoodProperties. http://www.tandfonline.com/doi/full/10.1080/10942912.2016.1152479.

 

Publication in International Journals

17. Ayhan, K., Özkan, G., Noveir, M.R. (2000) Determination of histidine decarboxylase activity produced by Enterobacteriaceae isolated from ground meat. CIENCIA, 8(2): 243-250.

18- Ayhan K.( 2001)Biogenic amine content of Turkish soudjouck(sucuk) samples. CIENCIA, 9(3): 398-404.

19- Coşansu,S.,Tagı,Ş.,Ayhan K.(2010)Effects of lactic and acetic acids on sensorial properties and shelf life of chicken meats during refrigerated and frozen storageFleiswirshaft International- Vol(2): 74-78.

20- Altuntas, E. G., Kocan, D.,Cosansu, S., Ayhan,K., Juneja, V.J., Materon,L.(2012) Antibiotic and bacteriocin sensitivity of Listeria monocytogenes strains isolated from different foods.Food and Nutrition Sciences, 2012, 3, 363-368 doi:10.4236/fns.2012.33052 Published Online March 2012 (http://www.SciRP.org/journal/fns)

 

·                      Publication in National Journals

21. Ayhan, K. ve Gürgün, V.(1985) Soysos. Gıda Dergisi. 10(2): 75-78.

22. Ayhan, K., Artık, N. ve Gürgün, V. (1991) Fermente bir soya ürünü MİSO. Gıda Dergisi. 16(6): 397-400.

23. Ayhan, K. ve Gürgün, V. (1992) Bazı Bradyrhizobium suşlarının antimikrobiyel maddeler varlığında üreme durumları. Mikrobiyoloji Bülteni. Vol: 26(4): 355-358

24. Ayhan, K. (1992) Rhizobiumlarda antibiyotiğe dirençli mutantların önemi ve ekolojik çalışmalarda kullanılması. Mikrobiyoloji Bülteni. Vol:26(2):189-194.

25-Ayhan, K., Gürgün, V. and Lie, T.A. (1993) Obtaining antibiotic resistant mutants of Rhizobium japonicum USDA 110 and determination of their physiological properties, podulation and N2-fixing ability. Turkish Journal of Agriculture and Foresty. Vol: 17:911-919.

26. Ayhan, K. (1994) Rhizobium bakterilerindeki nodülasyon genlerinin fonksiyonları ve regülasyonu. Kükem Dergisi Vol: 17(2):43-48.

27. Ayhan, K. (1995) Ankara’ nın Kazan ilçesi topraklarından izole edilen Rhizobium leguminosarum suşlarının simbiyotik özelliklerinin belirlenmesi. Kükem Dergisi. Cilt:18(1):51-56.

28- Akcelik, Mustafa; Ayhan, K; Durlu, F., Demircan S, Tunail N.(1996)Definition of genetic determinants of nisin production ability in Lactococcus lactis subsp. lactis strains isolated from Turkey, Turkish Journal of Biology, 20, Issue: SUPPL. , 9-18.

29. Gürgün, V., Ayhan, K. (1996) Gıdalar ve Mikrobiyolojik Riskler I. Gıda Dergisi. 21(1):23-29.

30. Ayhan, K., Gürgün, V. (1996) Gıdalar ve Mikrobiyolojik Riskler II. Gıda Dergisi. 21(3):159-164.

31. Ayhan, K., Aydar, L.Y., Durlu, F., Tunail, N. (1996) Lactococcus lactis subsp.lactis LL37 suşunun nisin üretiminde fermantasyon parametrelerinin belirlenmesi. Kükem Dergisi. Cilt: 19 (2): 49-58.

32 Karuç, K., Ayhan, K., Akçelik,M., Gürgün,V. (1997)The nitrogen fixation, nodulation and competition abilities of Bradyrhizobium japonicum strains.Turkish Journal of Biology, 21( 1): 27-38.  

33.Akcelik,M.,Karuc,K., Ayhan, K.(1997)Detection of genetic determinants of nodulating ability in Bradyrhizobium japonicum strains. Turkish Journal of Biology , 21 ( 3 ): 237-247   

34. Karahan, B., Ayhan, K., Demiroyan, E. (1998) Çubuk çayının mikrobiyel populasyonu üzerine evsel ve endüstriyel atıkların etkisi. Kükem Dergisi.21(2): 39-50.

35. Coşansu, S., Ayhan, K. (1998) Fermente et ürünlerinde starter kültür kullanımı ile patojenlerin inhibisyonu. Gıda Dergisi. 23(2): 95-100.

36. Cosansu, S., Ayhan, K. (1999) Enterohemorrhagic Escherichia coli O157:H7' nin et ürünlerindeki önemi. Gıda Dergisi. 24(6):379-383.

37.Coşansu, S., Ayhan, K., (2003) Bakteriyel Biyolüminesans ve Uygulama Alanları. Gıda  Dergisi 28 (1). Sayfa: 69-75.

38-Cosansu, S., Ayhan, K.(2009). Campylobacter Türlerinin Olumsuz Koşullarda Canlı Kalmalarını    Sağlayan Fizyolojik Özellikleri Ve Stres Tolerans Mekanizmaları. HR.Ü.Z.F.Dergisi, 2009, 13(4): 23-29

39. Altuntaş E.G., Ayhan, K.(2010) Süt Ve Süt Ürünlerinde Bakteriyosinlerin Kullanımı.

        Pamukkale Mühendislik dergisi, Cilt, 16 sayı: 1:113-120.

40- Altuntaş E.G., Ayhan, K, Okçu, G., Erkanlı, K, Balcı, M., Sonakın Ş. S.(2010)  Çiğ Süt ve Peynir Örneklerinden İzole Edilen Laktik Asit Bakterilerinin Antimikrobiyel Aktiviteleri.Gıda Dergisi. 35(3)197-203.

41- Okçu,G., Altuntaş E.G, Ayhan, K.(2011).Laktik asit fermentasyonunda fenolik bileşikler ve önemi. ORDU Üniversitesi,Bilim ve Teknoloji Dergisi (2011), Cilt 1, Sayı 1, 51-64.

42- Çetinkaya,E,Ayhan K.(2012) Mikrobiyolojide Kullanılan Bazı Moleküler Teknikler. Karaelmas Fen ve Mühendislik Dergisi /Karaelmas Science and Engineering Journal 2 (1), 53-62, 2012

Full Text of Presentations in International Congress

43. Muilenburg, M., Nguyen Huu Hiep, Ayhan, K. and Lie, T.A. (1992) Cultivation of Bradyrhizobium on Molases and Traditional Fermented Food. (Double Fermentation Process) Recent Developments in Biological Nitrogen Fixation Research in Africa. Proceedings of 5th International Conference of the AABNF.Eds : M. Sadıkı and A.Hilali. 439-447,(Rabat,Fas).

44- Bobbink A.,Lisdyanti P, Ayhan K and Lie TA(1996) Pea cv. Adana, a plant with a highly restricted Rhizobium strain specificity. In ''Diversity and Taxonomy of Rhizobia'' pp. 158-166. China Agricultural Scientech. Press, Bejing, P. R China 1996, 315p.(International Symposium on Diversity and Taxonomy of Rhizobia, 3-8 October 1996, Wuhan, Hubei, Çin.

Abstract of Presentations in International Congress 

45- Lie, T.A., Muilenburg, M., Ayhan, K. and Nguyen Huu Hiep (1991) Growth of Bradyhizobium on Sucrose Prefermented by Yeast. 13th North American Symbiotic Nitrogen Fixation Conference. (25-30 August, Alberta, Kanada).

46. Ayhan, K., Özkan, G., Noveir, M.R., Sürek, D. (1997) HPLC analysis of histamine produces by Enterobacteriaceae isolated from ground meat. Proceedings of 2nd Mediterranean Basin Conference on Analytical Chemistry (23-28 November 1997, Rabat, Fas).

47. Ayhan, K., Kolsarıcı, N, Özkan, G., Vural, N. (1998) The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks. Deauville conference 98, 6th SAS Symposium on Analytical Sciences. Congress Proceedings page: 13 (22-24 June, 1998 ,Valencia, İspanya).

48 Vural, N., Ayhan, K., Özkan, G., Kolsarıcı, N. (2000) Determination of biogenic amines in soudjouks by RPHPLC using precolumn derivatization with dansyl cloride. Congress Proceedings page:52. 3rd Mediterranean Basin Conference on Analytical Chemistry (4-9 June, 2000, Antalya-Turkey).

 49-  Altuntaş E.G., Coşansu, S.,Ayhan, K.(2009) Isolation of bacteriocin producing lactic acid bacteria (LAB) from different foods. In: Proceedings of 3rd International Congress on Food and Nutrition. Page 75. 3rd International Congress On Food And Nutrition April 22 – 25, 2009, Antalya-Turkey.

50. Cosansu, S., Geornaras, I, Ayhan,K., Sofos,JN(2009)Control of Listeria monocytogenes  on ready-to-eat turkey breast slices by bacteriocin. In:Proceedings of 3rd International Congress on Food and Nutrition. Page 76..3rd International Congress On Food And Nutrition April 22 – 25, 2009, Antalya.-Turkey.

51- Coşansu,S., Mete, A., Demirkol, O., Ayhan K. (2011). Amino Acid Decarboxylase Activity Of Lactic Acid Bacteria İsolated From Shalgam .4rd International Congress on Food and Nutrition, 12-14 Ekim 2011,İstanbul

Poster Presentations in International Congress

52. Durlu- Özkaya, F., Alsancak - Özkan G., Vural, N., Ayhan, K (1998). Biogenic amine determination of Tulum Cheese by High performance Liquid Chromatography(HPLC) with precolumn derivatization. Deauville Conference 98, 6th SAS Symposium on Analytical Sciences. (22-24 June 1998 Valencia, İspanya ).

53. Altuntaş, E.G., Coşansu, S.,Ayhan, K.(2009).Purification process and characterization methods of bacteriocins produced by lactic acid bacteria(LAB). In:  Proceedings of 3rd International Congress on Food and Nutrition. Page 101. 3rd International Congress On Food And Nutrition, 22 – 25 April, 2009, Antalya-Turkey

54. Ayhan, K, Turgut, Z., Coşansu, S. (2009)Effect of starter culture on biogenic amine formation in cucumber pickle. In: Proceedings of 3th International Congress on Food and Nutrition. Page 102. 3rd International Congress On Food And Nutrition, 22 – 25 April, 2009, Antalya-Turkey

55. Ayhan, K, Ergen,K.Ö.,Coşansu, S. (2009).Biogenic Amine Contents of Table Olives. In:Proceedings of 3rd International Congress on Food and Nutrition. Page 104.3rd International Congress On Food And Nutrition, 22 – 25 April, 2009, Antalya-Turkey.

56.Altuntaş,E. G. Ayhan, K.(2009)Optimization of Culture Conditions for the Production of a Bacteriocin Produced by Pediococcus sp.13. BIOTECH METU 2009- International Symposium on Biotechnology : Developments and Trends, 27-20 September 2009,Ankara.

57- Altuntaş E. G., Koçan, D., Coşansu, S., Ayhan, K., Juneja, V., Materon, L. (2010) Determination of antibiotic resistance pattern and bacteriocin sensitivity of Listeria monocytogenes strains isolated from different foods in Turkey. 1st International Congress on Food Technology,November 3-6 2010, Antalya.B598.

58- Altuntaş E. G. and Ayhan, K.(2010) Biofilm formation by Listeria monocytogenes strains. 1st International Congress on Food Technology. November 3-6 2010, Antalya.B491.

59- Çetinkaya,E., Altuntaş E. G., Alsadeg H, Joseph, S., Gillet M, S.J. Forsythe and Ayhan, K.(2010) The identification of Enterobacteriacea isolated from various foods in Ankara-Turkey.B497.

60- Altuntaş E. G. and Ayhan, K.(2011). Comparison of different purification processes on a bacteriocin produced by Pediococcus acidilactici 13. In: Proceedings of Novel Approaches in Food Industry (NAFI) International Food Congress, Vol:2, page 64. 26-29 May 2011, Çeşme-İzmir

61-  Cetinkaya, E., Altuntas E, G., Alkeskas, A. Joseph, S.. Forsythe, S. J., Ayhan, K.(2011) The identification of Cronobacter sakazakii isolated from various foods in Ankara-Turkey. In: Proceedings of Novel Approaches in Food Industry (NAFI) International Food Congress, Vol:2, Page.39. 26-29 May 2011, Çeşme-İzmir.

62- Okcu, G, Altuntaş, E.G., Ayhan, K. (2011)Antimicrobial activities of lactic acid bacteria isolated from şalgam juice (Shalgam) and determination of the phenolic acid contents of the samples. In: Proceedings of Novel Approaches in Food Industry (NAFI) International Food Congress, Vol:2, page 53. 26-29 May 2011, Çeşme-İzmir.

63- Akbaş,L.G.,Coşansu,S.,Ayhan K.(2011)Biogenic amine contents of home-made pickles. 4rd  International Congress on Food and Nutrition.İstanbul(2011).

64- Ayhan,K ve Coşansu S..(2011) Clostridium difficile: Yeni bir gıda kaynaklı patojen mi?4. Ulusal Veterinerlik Gıda Hijyeni Kongresi-Antalya, Kongre Bildiri Kitabı,p.133,sayfa 364.

65-Okcu, G., Ayhan, K., Altuntas,E.G., Poyrazoglu,E.S.(2013)Determination Of Phenolic Acid Decarboxylase Produced By Lactic Acid Bacterıa Isolated From Şalgam Juice. The International Conference on Food and Biosystems Engineering (FABE) 30 May-02 June 2013, Skiathos Island Greece.

66. Altuntas, E.G., Ayhan, K. (2014). Molecular Techniques Used In Fermented Meat Products. Fermented Meat Valencia 2014, 2nd International Symposium, P-35. Book of Abstracts. Sayfa 102. Edited by: Fidel Toldra and Monica Flores. 20-23 October 2014 ,Valencia-Spain.

67. Çarkcıoğlu, E., Demirhan, B., Orhan, E., Ayhan, K., Candoğan, K. 2015. Color and Oxidative Stability of Gound Beef Patties as Affected by Oxygen Scavengers and Modified Atmosphere Packaging During Refrigerated Storage, 61st International Congress of Meat Science & Technology, ICOMST 23-25 August, Polydome-Clermont-Ferrand, France (Poster Presentation).

68 Mete, A., Onar, D. Türksoy, S., Ayhan, K.(2016). Cereal-based fermented and non-fermented  food and beverages. 15th International Cereal and Bread Congress. İstanbul-Türkiye. April 18-21, 2016, Nutrition and Health Section, Poster45.

69. Orhan, E. Ayhan, K., (2016). Cereals as a functional food. 15th International Cereal and Bread Congress. İstanbul-Türkiye. April 18-21, 2016, Nutrition and Health Section, Poster46.

Full Text of Presentations in International Congress

70-Coşansu, S., Ayhan,K. (2002) Biogenic amine contents of Turkish soudjouck (sucuk) samples. Congress Proceedings Vol:2, 914-915 (48th International Meat Science and Technology Congress.25-30 August 2002, Rome,Italy).

Full Text of Presentations in National Congress 

71. Halkman, K. ve Ayhan, K. (1992) Meyve suyu endüstrisinde atık su analizleri. Gıda Araştırma fonu. Yayın No: 1: 251-266.

72.Coşansu, S.,Ayhan, K., Tağı,Ş. (2007). Laktik Ve Asetik Asit Çözeltilerine Daldırmanın Tavuk But Ve Göğüs Etlerinde Duyusal Özellikler Ve Raf Ömrü Üzerine Etkisi. Gıda Mühendisliği 5. Kongresi.249-253.

73. Altuntaş E.G.,.Coşansu, S., Ayhan, K. (2008).Gıda Zehirlenmelerinde Çapraz Bulaşmanın Önemi ve Önlenmesi. IV.Lisanüstü Turizm Öğrencileri Araştırma Kongresi. 325-327, 23-27 Nisan 2008, Belek-Antalya.

 Abstract of Presentations in National Congress


72- Ayhan, K. ve Gürgün, V. (1987) Laboratuvar koşullarında soysos üretim olanakları. Kükem Dergisi Vol: 10 (2): 70-71.

74. Gürgün, V., Artık, N. ve Ayhan, K. (1989). Fermente bir soya ürünü MİSO. Kükem Dergisi Vol: 12(2): 11-12.

75. Ayhan, K. ve Gürgün, V. (1991) Antibiyotiğe rezistanslık gösteren Bradyhizobium japonicum suşlarının elde edilmesi ve bunların fizyolojik özellikleri ile nodülasyon ve N2-fiksasyon yeteneklerinin belirlenmesi. Kükem Dergisi Vol: 14(2): 48-49.

76. Ayhan, K., Artık, N. ve Gürgün, V. (1992) Soya kaynaklı ürünler ve beslenme açısından önemi. I.Ulusal Beslenme Kongresi. Sayfa: 14.

77. Akçelik, M., Ayhan, K., Durlu, F., Aydar, L.Y., Tunail, N. (1993) Nisin üreten Lactococcus lactis suşlarının bu özelliğinin genetik determinantlarının araştırılması. Kükem Dergisi. Vol:16(2): 6-7.

78. Karuç, K., Ayhan, K., Akçelik, M. ve Gürgün, V. (1995) Bradyhizobium japonicum suşlarının azot fiksasyon ve nodülasyon yeteneklerinin ekolojik ve genetik analizi üzerinde araştırmalar. Kükem Dergisi. Vol: 16 (12): 108-109.

79. Ayhan, K., Aydar, L.Y., Durlu, F., Tunail, N. (1995) Lactococcus lactis subsp. lactis LL37  suşunun nisin üretiminde fermantasyon parametrelerinin belirlenmesi ve nisinin preparasyonu. Kükem Dergisi. Vol: 18(2)2.

80. Demircan, S., Ayhan, K., Akçelik, M., Tunail, N. (1995) Nisin transpozonunun diğer laktik asit bakterilerine aktarım olanakları. Kükem Dergisi. Vol: 18(2):4.

81. Seven, A., Ayhan, K. (1999) Starter kültür kullanılarak tamponlanmış ortamda havuç turşusu üretimi. XI. Kükem kongresi. Vol: 23(2): 9.

82. Coşansu, S., Ayhan, K.(1999) Enterohemorajik E.coli O157:H7 suşunun sucuğun fermentasyon, kurutma ve depolama sürecindeki seyri. 2000’li yıllarda Gıda bilimi ve Teknolojisi kongresi (18-20 Ekim 1999, İzmir), sayfa 35.

83. Kadakal,Ç.,Tağı, Ş., Artık,N., Ayhan,K. (2002). Domates meyvesinin çürüklük oranının domates pulpununun ergosterol ve HMC düzeyine etkisi. (22-24 Mayıs 2002 Türkiye 7. Gıda Kongresi. Kongre kitabı, sayfa 187.

 84. Coşansu, S.,Ayhan,K. (2002) Ankara da satışa sunulan sucukların biyorjen amin içerikleri.       (22-24 Mayıs 2002) Türkiye 7. Gıda Kongresi. Kongre kitabı, sayfa 453.

85- Coşansu, S.,Ayhan,K., Tağı, Ş. (2004) Laktik asit ve asetik asit uygulamasınin tavuk but ve göğüs etine aşılanan Campylobacter jejuni ve Salmonella Enteritidis üzerine +4oC’de depolama süresince etkisi(26-28 Mayıs 2004) Türkiye 8. Gıda Kongresi. Kongre kitabı, sayfa 8.

Poster Presentations in National Congress 

86. Coşansu, S.ve Ayhan, K. (2008) Campylobacter Türlerinin Fizyolojik Özellikleri ve Gıda Kaynakli Patojen Olarak Önemi. Türkiye 10. Gıda Kongresi (21-23 Mayıs 2008,Erzurum)  Kongre kitabı,sayfa 853.

87. Altuntaş, E.G. ve Ayhan, K. (2008) Bakteriyosin Üreten Laktik Asit Bakterilerinin Koruyucu Kültür Olarak Kullanılma Potansiyeli. Türkiye 10. Gıda Kongresi ( 21-23 Mayıs 2008, Erzurum) Kongre kitabı, sayfa 855.

Chapters in Turkish Books 

88. Ayhan, K. (1999) Gıdalarda bulunan Mikroorganizmalar. Gıda Mikrobiyolojisi ve Uygulamaları. A.Ü. Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Ankara. Armoni Matbaacılık. 296 sayfa.

89. Halkman, K., Ayhan, K. (1999) Gıdaların Mikrobiyolojik Analizi 2. Mikroorganizma sayımı. Gıda Mikrobiyolojisi ve Uygulamaları. A.Ü.   Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Ankara. Armoni Matbaacılık. 296 sayfa.

Booklet (in Turkish)

90 .Cosansu, S. ve Ayhan, K..(2002) Fermente Ürünler ve Mikrobiyolojik Bozulmaları. Gıda Teknolojisi Derneği Yayın No: 27. 33 sayfa

Chapters in English Books

91. Ayhan,K ve Durlu-Özkaya, F.(2007). Biogenic Amines In Foods. Chapter 5.( In: Metabolism and Applications of Lactic Acid Bacteria). 87-113.  ISBN: 978-81-308-0203-9. Ed: Barbaros ÖZER (Research Signpost Publishing, Kerala-India). 201 page.

 

    Book (in Turkish)


 92- Ayhan, K. (1999) Gıdalarda bulunan Mikroorganizmalar. Gıda Mikrobiyolojisi ve Uygulamaları. A.Ü. Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Ankara. Armoni Matbaacılık. 296 sayfa.

 

93- Halkman, K., Ayhan, K. (1999) Gıdaların Mikrobiyolojik Analizi 2. Mikroorganizma sayımı. Gıda Mikrobiyolojisi ve Uygulamaları. A.Ü. Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Ankara. Armoni Matbaacılık. 296 sayfa.

 

94- Ayhan,K.(2013)Tarladan Sofraya Gıda Güvenliği. 8.Bölüm, sayfa 251-277. Her yönüyle Gıda. Editörler: Fügen Durlu Özkaya, Serap Coşansu ve Kamuran Ayhan, 425 sayfa. SİDAS Medya Ltd.Şti., İzmir.

95-Ayhan,K.(2015)Tarladan Sofraya Gıda Güvenliği 10. Bölüm, sayfa 309-346. Her yönüyle Gıda.  Editörler: Fügen Durlu Özkaya, Serap Coşansu ve Kamuran Ayhan, 437 sayfa. SİDAS Medya Ltd.Şti., İzmir.(2.Baskı)

96-Ayhan,K.,Orhan,E. (2015) Fonksiyonel Gıdalar Ve Biyoaktif Maddeler. 8. Bölüm. sayfa 249-265. Her yönüyle Gıda.  Editörler: Fügen Durlu Özkaya, Serap Coşansu ve Kamuran Ayhan, 437 sayfa. SİDAS Medya Ltd.Şti., İzmir.

 


Book (in Turkish)

97-Her yönüyle Gıda.(2013) Editörler: Fügen Durlu Özkaya, Serap Coşansu ve Kamuran Ayhan, 400 sayfa kitap, SİDAS Medya Ltd.Şti., İzmir.

98-Her yönüyle Gıda. (2015) Editörler: Fügen Durlu Özkaya, Serap Coşansu ve Kamuran Ayhan, 437 sayfa kitap, SİDAS Medya Ltd.Şti., İzmir. (2. BASKI)


Publications in National Popular Journals

99- Ayhan, K. (1988) Baklagillerde verimi %30 oranında artıran yeni bakteriler. Biyoteknoloji Haber Bülteni. Yıl:2, Sayı :3.

100-Gürgün, V. ve Ayhan, K. (1989) Bitki Biyoteknolojisiyle Ürün Arıtma. Biyoteknoloji Haber Bülteni. Yıl: 2, Sayı 2

101-Ayhan, K. (1989) Soya protein ürünleri ve gıdalarda uygulanması. Bilim ve Teknik Dergisi. Cilt:22 Sayı: 258:44-45.

102- Bayramin, S. ve Ayhan, K.(1989) Bir soya bitkisi nasıl yetişir? Ziraat Mühendisliği Dergisi. Sayı: 222: 10-14

103.Ayhan, K. (1992) Atık su çamuru ve mikroorganizmalar. Biyoteknoloji Haber Bülteni. Yıl: 5 Sayı:2-3.

104. Akçelik, M., Ayhan, K. (1992) Laktik asit bakterilerinin tedavi edici rolü. Biyoteknoloji Haber Bülteni. Yıl: 5 Sayı:2-3.Yıl: 5 Sayı:2-3.