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Osman Erkmen

Osman Erkmen
Gaziantep University, Turkey

Professor

Department of Food Engineering

 

Scopus profile: link

ID ORCID: https://orcid.org/0000-0001-9113-9638

 

 

Selected Publications:

1. Cabalar, A. F., Karabash, Z., Erkmen, O. (2016). Stiffness of a biocemented sand at small strains. European Journal of Environmental and Civil Engineering, 1–19. doi: https://doi.org/10.1080/19648189.2016.1248791 

2. Erkmen, O., Bozoglu, T. F. (Eds.) (2016). Food Microbiology: Principles into Practice. John Wiley & Sons, 458. doi: https://doi.org/10.1002/9781119237860 

3. Özkan, A., Bindak, R., Erkmen, O. (2015). Aflatoxin B1 and aflatoxins in ground red chilli pepper after drying. Food Additives & Contaminants: Part B, 8 (3), 227–233. doi: https://doi.org/10.1080/19393210.2015.1063014 

4. Set, E., Erkmen, O. (2014). Occurrence of Aflatoxins in Ground Red Chili Pepper and Pistachio Nut. International Journal of Food Properties, 17 (10), 2322–2331. doi: https://doi.org/10.1080/10942912.2013.800985 

5. Tornuk, F., Ozturk, I., Sagdic, O., Yilmaz, A., Erkmen, O. (2014). Application of Predictive Inactivation Models to Evaluate Survival of Staphylococcus aureus in Fresh-Cut Apples Treated with Different Plant Hydrosols. International Journal of Food Properties, 17 (3), 587–598. doi: https://doi.org/10.1080/10942912.2011.650340 

6. Neagu, C., Borda, D., Erkmen, O. (2014). Mathematical modelling of Aspergillus ochraceus inactivation with supercritical carbon dioxide – A kinetic study. Food and Bioproducts Processing, 92 (4), 369–375. doi: https://doi.org/10.1016/j.fbp.2013.08.011 

7. Erkmen, O. (2012). Effects of Dense Phase Carbon Dioxide on Vegetative Cells. Dense Phase Carbon Dioxide, 67–97. doi: https://doi.org/10.1002/9781118243350.ch4