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Çalışma Konuları ve İlgi Alanları
- Mikrobiyoloji
- Fermantasyon Teknolojisi
- Biyoteknoloji
Seçilmiş Yayınları
·
Ayar, A. Sert, D
and Çon A.H. A Study on the Occurrence of Aflatoxin in Raw Milk Due to
Feeds. Journal of Food Safety 27 (2)
199-207 (2007).
·
Şimşek, Ö., Çon,
A.H. and Tulumoğlu Ş. Isolating Lactic Starter Cultures with Antimicrobial
Activity for Sourdough Processes.
Food Control 17 (2006) 263-270 (2006)
·
Usta, N., Öztürk,
E ., Can, Ö., Conkur, E.S., Nas, S., Çon, A.H., Can A.Ç and Topcu M. “Combustion of biodiesel fuel produced
from hazelnut soapstock/waste sun.ower oil mixture in a Diesel engine” Energy Conversion and Management 46 (2005) 741-755 (2005)
·
Kanbakan U., Çon
A. H. and Ayar A. Determination of microbiological contamination sources
during ice cream production in Denizli, Turkey. Food Control 15 (2004) 463-470 (2004)
·
Çon, A.H., Doğu,
M. ve Gökalp, H.Y. “Afyonda Büyük Kapasiteli Et İşletmelerinde Üretilen
Sucuk Örneklerinin Bazı Mikrobiyolojik Özelliklerinin Periyodik Olarak Belirlenmesi”
Doğa Veteriner ve Hayvancılık Dergisi, 26 (2002) 11-16 (2002)
·
Doğu, M., Çon,
A.H. ve Gökalp, H.Y. “Afyon İlindeki Yüksek Kapasiteli Et İşletmelerinde
Üretilen Sucukların Bazı Özelliklerinin Periyodik Olarak Belirlenmesi” Doğa
Veteriner ve Hayvancılık Dergisi, 26 (2002) 1-9 (2002)
·
Çon, A.H., Gökalp,
H.Y. and Kaya, M. “Antagonistic
effect on L. monocytogenes and L.
innocua of a Bacteriocin-Like Metabolites Produced by Lactic Acid Bacteria Isolated From
Sucuk” Meat Science, 59 (2001) 437-441 (2001)
·
Şengül, M.,
Türkoğlu, S., Çakmakçı, S. and Çon, A.H. “The Effects of Casing Material
and Ripening Period on Some Microbiological Properties of Tulum Cheese”
Pakistan Journal of Biological Sciences, 4 (7) 854-857 (2001)
·
Çon, A.H. and Gökalp, H.Y. “Production of
Bacteriocin-Like Metabolites By Lactic Acid Cultures Isolated From Sucuk
Samples” Meat Science, 55 (2000) 89-96 (2000)
·
Yaman, A., Gökalp,
H.Y. and Çon, A.H. “Some Characteristics of Lactic Acid Bacteria Present in
Commercial Sucuk Samples” Meat Science, 49 (4) 387-397 (1998)
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Çon, A.H., Kaya,
M. und Gökalp, H.Y. “Isoilerung und Identifizierung von Listeria
monocytogenes und Weiteren Listerienarten aus der Türkischen Rohwurst
"Sucuk" ” Archiv für Lebensmittelhygiene, 47 (3) 65-66 (1996)
·
Çon, A.H.,
Çakmakçı, S., Çağlar, A. and Gökalp, H.Y. “Effects of Different Fruits and
Storage Periods on Microbiological Qualities of Fruit-Flavored Yogurt
Produced in Turkey” J. Food Protection, 59 (4) 402-406 (1996)
·
Çon, A.H. and
Gökalp, H.Y. “Sucuk; Some Chemical and Microbiological Characteristics and
Lactic Acid Bacteria Having Antimicrobial Activity” "Meat for the
Consumer" 42nd ICoMST 1996, Norway, 520-521 (1996)
·
Şimşek Ö., Çon,
A.H., Çelik, İ. ve Akçelik, M.
“Evaluation of Bacteriocin Producing Strain Lb. salivarius H862 for
Sourdough Starter Culture” 3rd
International Symposium on Sourdough, From tradition to innovation, October
25-28, 2006 Bari, Italy. Book Abstract P3.8, Session Biochemistry and
Physiology, p.46. (2006)
·
Çon, A.H., Gökalp,
H.Y. and Kaya, M. “Antagonistic effect on L. monocytogenes and L. innocua
of a Bacteriocin-Like Metabolites Produced by Lactic Acid Bacteria Isolated
From Sucuk” Meat Science, 59 (2001) 437-441
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