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Scopus Author ID: 55634542300

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Employment (1)

Sakarya Üniversitesi: Sakarya, TR

2016-02-01 to present | Assistant Professor (Department of Food Engineering)
Employment
Source: Self-asserted source
Mustafa Ozturk

Education and qualifications (2)

University of Wisconsin-Madison: Madison, WI, US

2009-09-02 to 2014-08-24 | Ph. D. (Food Science)
Education
Source: Self-asserted source
Mustafa Ozturk

Gaziosmanpasa Üniversitesi: Tokat, TR

2003-09-11 to 2007-05-23 | B. E (Department of Food Engineering)
Education
Source: Self-asserted source
Mustafa Ozturk

Works (15)

Effect of Emulsifying Salts on Texture and Sensory Properties of Reduced Fat Kaymak

Turkish Journal of Agriculture - Food Science and Technology
2024-02-26 | Journal article
DOI: 10.24925/turjaf.v12i2.284-289.6659
Contributors: Mustafa Öztürk; Aysen Can
Source: check_circle
Crossref

Suitability of acid whey for fermented and fresh‐pack cornichon pickle production

International Journal of Dairy Technology
2023-08 | Journal article
DOI: 10.1111/1471-0307.12950
Contributors: Ozlem Ozturk Cetin; Semanur Cebeci Avunca; Arzu Cagri Mehmetoglu; Oktay Yemis; Mustafa Ozturk
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/stretching process

Food Chemistry
2022-10 | Journal article
DOI: 10.1016/j.foodchem.2022.132946
Part of ISSN: 0308-8146
Contributors: Banu Sezer; Mustafa Ozturk; Huseyin Ayvaz; Hakan Apaydın; Ismail Hakkı Boyaci
Source: Self-asserted source
Mustafa Ozturk
grade
Preferred source (of 2)‎

Mathematical modelling of biocontrol effect of Cryptococcus albidus on the growth of Penicillium expansum on Fuji apple fruits

Biological Control
2022-07 | Journal article
DOI: 10.1016/j.biocontrol.2022.104908
Part of ISSN: 1049-9644
Contributors: Serap Türkoğlu; Adem Zengin; Mustafa Ozturk; Arzu Çağrı-Mehmetoğlu
Source: Self-asserted source
Mustafa Ozturk
grade
Preferred source (of 2)‎

Infrared spectroscopy combined with chemometrics as a convenient method to detect adulterations in cooking/stretching process in commercial cheese

International Dairy Journal
2022-05 | Journal article
DOI: 10.1016/j.idairyj.2021.105312
Contributors: Mustafa Ozturk; Muhammed Ali Dogan; Ahmed Menevseoglu; Huseyin Ayvaz
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Identification of Lactic Acid Bacteria in Fermented Cornichon Pickles Produced with Acid Whey and Vinegar

Sakarya University Journal of Science
2022-02-18 | Journal article
DOI: 10.16984/saufenbilder.1052803
Part of ISSN: 1301-4048
Contributors: Semanur CEBECİ AVUNCA; Özlem ÖZTÜRK ÇETİN; Arzu ÇAĞRI MEHMETOĞLU; Mustafa ÖZTÜRK
Source: Self-asserted source
Mustafa Ozturk
grade
Preferred source (of 2)‎

Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese

Turkish Journal of Agriculture - Food Science and Technology
2021-04-23 | Journal article
DOI: 10.24925/turjaf.v9i4.650-654.3764
Contributors: Mustafa Öztürk; Büşra Gülşah Güncü
Source: check_circle
Crossref

Investigating the suitability of acid whey in the manufacture of cornichon pickles

Journal of Dairy Science
2020 | Journal article
WOSUID: WOS:000581082900204
Contributors: Ozturk, O.; Cebeci, S.; Yemis, O.; Mehmetoglu, A. C.; Ozturk, M.
Source: check_circle
Web of Science Researcher Profile Sync

Effect of packing pH values on the crumbliness of fresh Turkish White cheese

Journal of Dairy Science
2020-11 | Journal article
DOI: 10.3168/jds.2020-18610
Contributors: T. Pamuksuz; K. Bulduk; M. Ozturk
Source: check_circle
Crossref
grade
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Effect of salt concentration on acid- and salt-adapted Escherichia coli O157:H7 and Listeria monocytogenes in recombined nonfat cast cheese

Journal of Food Processing and Preservation
2019 | Journal article
DOI: 10.1111/jfpp.14208
EID:

2-s2.0-85073952517

Part of ISSN: 17454549 01458892
Contributors: Wusimanjiang, P.; Ozturk, M.; Ayhan, Z.; Çagri Mehmetoglu, A.
Source: Self-asserted source
Mustafa Ozturk via Scopus - Elsevier

Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage

Journal of Dairy Science
2018 | Journal article
DOI: 10.3168/jds.2018-14415
EID:

2-s2.0-85046632934

Part of ISSN: 15253198 00220302
Contributors: Ozturk, M.; Govindasamy-Lucey, S.; Jaeggi, J.J.; Johnson, M.E.; Lucey, J.A.
Source: Self-asserted source
Mustafa Ozturk via Scopus - Elsevier
grade
Preferred source (of 2)‎

The effect of smoking on the formation of biogenic amines in Circassian cheese

Journal fur Verbraucherschutz und Lebensmittelsicherheit
2017 | Journal article
DOI: 10.1007/s00003-017-1102-4
EID:

2-s2.0-85015866052

Part of ISSN: 16615751
Contributors: Sıçramaz, H.; Ayar, A.; Öztürk, M.
Source: Self-asserted source
Mustafa Ozturk via Scopus - Elsevier

Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese

Journal of Dairy Science
2015 | Journal article
DOI: 10.3168/jds.2015-9549
EID:

2-s2.0-84942550659

Part of ISSN: 15253198 00220302
Contributors: Ozturk, M.; Govindasamy-Lucey, S.; Jaeggi, J.J.; Johnson, M.E.; Lucey, J.A.
Source: Self-asserted source
Mustafa Ozturk via Scopus - Elsevier
grade
Preferred source (of 2)‎

Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese

Journal of Dairy Science
2013 | Journal article
DOI: 10.3168/jds.2012-6483
EID:

2-s2.0-84886287232

Part of ISSN: 00220302 15253198
Contributors: Ozturk, M.; Govindasamy-Lucey, S.; Jaeggi, J.J.; Houck, K.; Johnson, M.E.; Lucey, J.A.
Source: Self-asserted source
Mustafa Ozturk via Scopus - Elsevier
grade
Preferred source (of 2)‎

The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese

International Dairy Journal
2013 | Journal article
DOI: 10.1016/j.idairyj.2013.01.008
EID:

2-s2.0-84882843486

Part of ISSN: 09586946
Contributors: Ozturk, M.; Govindasamy-Lucey, S.; Jaeggi, J.J.; Johnson, M.E.; Lucey, J.A.
Source: Self-asserted source
Mustafa Ozturk via Scopus - Elsevier
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