IO
ilhami okur
Purdue University West Lafayette, University of Nebraska–Lincoln
Research areas: Biochemistry, Genetics and Molecular Biology · Biotechnology · Microbial Inactivation Methods · Proteins in Food Systems · Phytochemicals and Antioxidant Activities
0000-0002-2541-7123
Employment
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Purdue University West Lafayette Post-Doc Research Assistant2026 - Present
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University of Nebraska–Lincoln Post-Doc Research Assistant2025 - 2026
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University of Nebraska–Lincoln Research assistant2021 - 2025
Education
Education history is unavailable.
Projects & Funding
Projects & funding information is unavailable.
Publications (26)
- Thermal inactivation of Cronobacter sakazakii in reconstituted powdered infant formula: Systematic review and meta-analysis Save
- High-Pressure Processing for Microbial Inactivation in Raw Chicken: Systematic Review and Meta-Analysis Save
- Inactivation of Microbial Loads and Retardation of Quality Loss in Breaded Stuffed Raw Chicken Products Using High-Pressure Processing Save
- The Risk of Acrylamide Intake from Roasted Arabica Coffee (Pure, Torrefacto and Soluble) Consumed in Costa Rica Save
- A Scoping Review of Thermal and Nonthermal Technologies for Listeria monocytogenes Inactivation in Ready‐to‐Eat Meats Save
- Exposure to aflatoxins through coffee ingestion in Costa Rica: A health risk assessment study Save
- Thermal Inactivation of Salmonella in Not‐Ready‐to‐Eat Breaded Stuffed Chicken Products Using an Air Fryer: Impact on Safety, Quality, and Texture Save
- Effect of High Hydrostatic Pressure (HHP) on the Enzymatic Hydrolysis of Fish Gelatin Save
- Rebuttal to Correspondence on “Assessing the Release of Microplastics and Nanoplastics from Plastic Containers and Reusable Food Pouches: Implications for Human Health” Save
- Recent Advances in the Extraction of Phenolic Compounds from Food Wastes by Emerging Technologies Save
- Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques Save
- Assessing the Release of Microplastics and Nanoplastics from Plastic Containers and Reusable Food Pouches: Implications for Human Health Save
- High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Leaves: optimization and Comparison with Conventional Extraction Save
- Optimization and Comparison of High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Pomace Save
- Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour Save
- High hydrostatic pressure assisted extraction of pectin from sugar beet pulp Save
- Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure Save
- Determination of physical and chemical properties of oleogels prepared with olive oil and olive‐based emulsifier Save
- Optimization of microwave-assisted extraction of phenolic compounds from tomato: Characterization by FTIR and HPLC and comparison with conventional solvent extraction Save
- Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques Save