Prof. Mustafa Özilgen

Comprehensive Energy Systems

BioThermodynamics, Principles and Applications

Artistic Narrative of technology

Comprehensive Energy Systems

Handbook of Food Process Modeling and Statistical Quality Control

Endüstrileşme Sürecinde Bilgi Birikiminin Öyküsü

Food Process Modeling and Control Chemical Engineering Applications

Thermodynamic analysis of serogroup C antigen production by Neisseria Meningitidis.

Thermodynamic assessment of the use of alternative metabolic energy resources on the work performance efficiency of spontaneous myometrium contractions.

Assessment of the use of zero-emission vehicles and microbial fertilizers in beverage production.

Extremely small energy requirement by poliovirus to proliferate itself is the key to an outbreak of an epidemic

Thermodynamic assessment of the impact of the climate change on the honeybees

Kinetics of spontaneous wine production

A model for pasteurization with microwaves in a tubular flow reactor.

Kinetic analysis of Aspergillus oryzae cultivations on starch

Kinetics of peroxidase inactivation during thermal processing of whole potatoes

A simple procedure for assessing the protective effect of the transparent polymer films used for packaging the foods.

Modeling permeation of modified atmosphere gas mixtures through a low density polyethylene package film

Kinetic model of microbial exotoxin production

Enthalpy - entropy and frequency factor- activation energy compensation relations for microbial death in fruit juices

Kinetic aspects of the fermentation of cotton fibers at different pH in a fermenter inoculated with rumen microorganisms

Kinetic compensation relations for ascorbic acid degradation and pectinesterase inactivation during orange juice pasteurizations

Model for transient moisture profiles of a drying apple slab using the data obtained with magnetic resonance imaging

Effect of the oven temperature variations on the drying behavior of thin biscuits

Kinetics of microbial growth, gas production and dough volume increase during leavening.

Effects of substrate concentration on growth and lactic acid production kinetics by mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus.

Enthalpy - entropy and frequency factor - activation energy compensation relations for death of Escherichia coli with microwaves in a tubular flow reactor

Enthalpy - entropy and frequency factor - activation energy compensation relations for the viscosity of fruit juices

Injury of E. coli and degradation of riboflavin during pasteurization with microwaves in a tubular flow reactor

Kinetic aspects of leavening with mixed cultures of Lactobacillus plantarum and Saccharomyces cerevisiae

Settling Kinetics of the Champagne yeast

Kinetic aspects of wine spoilage by acetic acid bacteria

Weight loss behavior of refrigerated and frozen beef and ground beef

Kinetic model of lipid oxidation in foods.

Mixed culture growth kinetics of Streptococcus thermophilus and Lactobacillus bulgaricus

Axial dispersion of liquid in mobile-bed contacting

Modeling of apple juice filtrations

Attachment and growth kinetics of anchorage-dependent BHK cells on microcarriers

Growth kinetics of Streptococcus thermophilus at sub-bacteriostatic penicillin G concentrations

Activity loss kinetics of freeze dried lactic acid starter cultures.

Modeling of sequential batch ultrafiltration of red beet extract

Kinetics of multiproduct acidogenic and solventogenic batch fermentations

Kinetics of riboflavin production by brewer’s yeast

Microbial growth kinetics of fed-batch fermentations

Assessment of the energy utilization and carbon dioxide emission reduction potential of the microbial fertilizers. A case study on “farm-to-fork” production chain of Turkish desserts and confections.

Kinetics of batch fermentations with Kluyveromyces fragilis

Kinetics of amino acid production by over-producer mutant microorganisms

Drying behavior of honey - starch mixtures

Survival kinetics of lactic acid starter cultures during and after freeze drying.

Magnetic resonance imaging and modeling of water up-take into dry beans

Parameters for predicting canning quality of dry kidney beans

Salt, EDTA and pH effects on rheological behavior of mold suspensions.

Analysis of a baking process with application of means and range charts to samples coming from combined populations

Temperature effects on permeation of modified atmosphere gas mixtures through a low density polyethylene package film

Determination of optimum pH and temperature for pasteurization of citrus juices with response surface methodology

Enthalpy - entropy and frequency factor - activation energy compensation relations for diffusion in starch and potato tissue

Mathematical analysis of freeze concentration of apple juice.

NMR analysis and modeling of shrinkage and whey expulsion in rennet curd

Solubilization and rheological behavior of raisins

Rheological behavior of bentonite - apple juice dispersions

Mathematical modeling of transient heat and water transport in a baking biscuit

Statistical process analysis in broiler feed formulation

Kinetic compensation during homogeneous and heterogeneous nucleation of ice in aqueous system

Quality control charts for storage of apricots

Quality control charts for storage of apples

Quality control charts for storage of eggs

Color change and weight loss of apple slices during drying.

Regulation and Kinetic Modeling of Galactose Oxidase Secretion

Kinetic compensation relations: Tools for design in desperation

Effects of bentonite combinations and gelatin on the rheological behavior of bentonite-apple juice dispersions.

Survival and weight loss of baker’xxs yeast during drying.

Effects of velocity and temperature of air on the drying rate constants of apple cubes

NMR imaging, calorimetric and mathematical modeling studies of food freezing.

Quality control charts for storage of raisins and dried figs

Comparison of the quality of hazelnuts unshelled with different sizing and cracking systems

Predicting drying behavior of spaghetti in a continuous industrial dryer with the models determined in a lab scale batch system.

Construction of the quality control charts with sub-optimal size samples

The reaction engineering approach to modelling drying of thin layer of pulped Kiwifruit flesh under conditions of small Biot numbers.

A review on grain and nut deterioration and design of the dryers for safe storage with special reference to Turkish hazelnuts

Energy utilization, carbon dioxide emission, and exergy loss in flavored yogurt production process

Exergetic Efficiency of ATP Production in Neuronal Glucose Metabolism

Exergetic efficiency of ATP Production in Neuronal Glucose Metabolism.

Thermodynamic efficiency of synthesis, storage and breakdown of the high-energy metabolites by photosynthetic microalgae.

Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin.

Lifespan entropy generated by the masseter muscles during chewing: an indicator of the life expectancy?

First and second law work production efficiency of a muscle cell.

Bioenergetics of growth and lipid production in Chlamydomonas reinhardtii.

Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility.

Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic

Assessment of energy efficiency and renewability of black tea, instant tea and ice tea production and waste valorization processes

Assessment of energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany.

Energy utilization and carbon dioxide emission during production of snacks

Assessment of the work efficiency with exergy method in aging muscles and enlarged heart

Thermodynamic analysis of the squid mantle muscles and giant axon during slow swimming and jet escape propulsion

Review on biothermodynamics applications: timeline, challenges, and opportunities

The mode of interaction of the constituents of a microbial system determines the attainable exergy utilization

Entropy generation behavior of lean and obese rats shows the effect of the diet on the wasted life span work

Effect of manure utilization preferences on the sustainability of model network of chicken meat and egg producing and consuming businesses

Role of innovation in bioenergy research

Assessment of Nutrition with Dincer’xxs six-step approoach of exergization

Waste generation and product yield evaluation and exergy analysis during bisphosphonate synthesis and medical drug production processes.

Nutrition and production related energies and exergies of foods

Thermodynamic assessment of algal biodiesel utilization

Improvement of the safety of the red pepper spice with FMEA and post processing EWMA quality control charts

Energy utilization and carbon dioxide emission in the fresh paste whole peeled diced and juiced tomato production processes

Energy and exergy utilization and carbon dioxide emission in vegetable oil production

Astrocyte neuron lactate shuttle may boost ATP supply to the neurons under hypoxic conditions an in silico study

Energy utilization carbon dioxide emission and exergy loss in flavored yogurt production process

Unsteady exergy destruction of the neuron under dynamic stress conditions

Thermodynamic efficiency of synthesis storage and breakdown of the high energy metabolites by photosynthetic microalgae

Thermodynamic Analysis of Work, Exergy and Entropy in Human Right and Left Ventricle Muscles

Teşvik Ödülü

TÜRKİYE

YEDİTEPE ÜNİVERSİTESİ

ODTÜ

Yeditepe Üniversitesi

Kaliforniya Üniversitesi, ABD

Massey Üniversitesi, Yeni Zelanda

TÜBİTAK, MAM

TÜBİTAK, MAM