Sürdürülebilir Kalkınma Amaçları

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• Derleme MakaleYalnız künye2026Scopus SJRQ1/r/munzur/834
  Assessing the Impact of Climate Change on the Sustainability of Sorghum Production: A Bibliometric Analysis

  Zheng, Mingke; Tutar, Halit; Shaghaleh, Hiba; Alhaj Hamoud, Yousef; Er, Hasan; Omac, Basri; Yildirim, Gokhan; Eren, Ömer; Khalifa, Muhammad; Mwamahonje, Andekelile

  Sorghum is a crucial crop for sustainable agriculture due to its drought resistance, low carbon footprint, and diverse applications in food, feed, and bioenergy. However, understanding the impact of climate change on sorghum production is essential for ensuring its future sustainability. This study conducts a comprehensive bibliometric analysis of scientific publications related to sorghum and climate change using the Web of Science (WoS) database, covering the period from 1984 to 2024. A total of 1053 relevant papers were analyzed, revealing an average annual growth rate of 12.73% and an average citation count of 32.02 per document. Most of the publications (83.5%) were research articles, while 9.7% were review papers. Among the contributing researchers, Prasad PVV emerged as the most productive author based on an h-index of 13, whereas the United States was identified as the most influential country, contributing 235 documents and 13,750 citations. Keyword clustering analysis identified five major research themes, including sustainable energy and environmental impacts, climate resilience, socioeconomic effects of climate change, and key crops. The findings of this study offer valuable scientific insights to guide future research and policymaking on climate change and sorghum sustainability.

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  AtıfScopus4·OpenAlex3

  İncele
• MakaleAçık Erişim2025/r/munzur/6140
  Comparison of Secondary Models for Modelling the Growth of Salmonella in Leafy Greens

  Omaç, Basrı

  This study evaluated the performance of three mathematical models—the Ratkowsky square-root, Arrhenius-type, and Cardinal models—in describing the temperature-dependent growth of Salmonella in leafy greens. Therefore, data on the maximum growth rate (μmax) of Salmonella enterica in leafy greens under different temperature conditions were collected from peer-reviewed scientific publications available in databases. The Integrated Pathogen Modeling Program (IPMP) software was then used for modelling and analysis. The results indicated that the sub-optimal Ratkowsky model most accurately captured growth rates below the organism’s optimum temperature, with parameters a=0.02 and Tmin=7.3°C estimated with high precision. In contrast, the model’s supra-optimal parameters were weakly constrained due to limited high-temperature data. Despite achieving strong explanatory power (R2=0.90), the Arrhenius-type and Cardinal models had significant parameter uncertainty over the whole temperature range, which limited their usefulness. These findings support the use of simpler, empirically grounded models in predictive microbiology when thermal data are incomplete. Future research should prioritize gathering data at higher temperatures to better characterize growth decline in the supra-optimal range.

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• MakaleYalnız künye2025Scopus SJRQ1/r/munzur/1436
  Effect of Ohmic Heating on the Quality and Nutrient Preservation of Plum Marmalade: A Comparison With Conventional Heating

  Ekici, Seymanur; Omac, Basri; Sabanci, Serdal

  In this study, plum marmalade was prepared using the ohmic heating method at three distinct voltage gradients (30, 35, and 40 V/cm). The quality properties of the marmalade prepared this way were contrasted with those prepared using the conventional heating method. Total phenolic content (TPC), antioxidant activity (AA), vitamin C content, total color change (ΔE), hydroxymethylfurfural (HMF), and the amount of time needed for the process, including heating and evaporation, were all measured as part of the study. According to the findings, ohmic heating—specifically, a voltage gradient of 40 V/cm—significantly reduced the heating time when compared to the traditional method, which raised the stability of vitamin C, AA, and phenolic compounds. When ohmic heating was used instead of conventional heating, the amounts of TPC, AA, and vitamin C increased by 19.50%, 33.90%, and 149.12%, respectively. In comparison to traditional heating under atmospheric conditions, the results also showed that ohmic heating increased the amounts of gallic acid (40.61%), catechin (40.98%), chlorogenic acid (25.05%), and rutin (24.67%). Furthermore, the results showed that ohmic heating reduced the amount of HMF (34.34%) and ΔE (2.27%) in comparison to conventional heating. TPC, AA, vitamin C, gallic acid, catechin, chlorogenic acid, and rutin were higher than conventional heating; nevertheless, HMF and ΔE were lower than conventional heating at the applied ohmic heating process. The results obtained indicate a strong potential for an ohmic heating system as a rapid heating method for preserving nutritional value.

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  AtıfScopus6·WoS5·OpenAlex6

  İncele
• MakaleAçık Erişim2025Scopus SJRQ2/r/munzur/836
  Investigation of anticorrosive and antibacterial properties of electrochemically modified AISI430 steel surfaces; [Elektrokimyasal yöntem ile modifiye edilmiş AISI430 çelik yüzeylerin antikorozif ve antibakteriyel özelliklerinin incelenmesi]

  Açar, Gülistan; Cihangir, Salih; Omaç, Basri; Aydoğdu, Hacı Mehmet; Oflaz, Mücahit

  Both pharmacological and material-based approaches aim to slow bacterial evolution toward resistance. In this context, imparting specific antibacterial properties to materials is essential. Traditionally, alloying was a method to equip entire metals with antibacterial features, such as incorporating small amounts of copper (Cu) and/or silver (Ag). However, due to the high cost and inherent limitations of alloying, surface modification processes have gained prominence. Recent antibacterial studies on copper have led to the application of Cu(Ag) electrochemical coatings on AISI430 steel surfaces. This study aims to combine copper’s antibacterial properties with enhanced corrosion resistance and surface hardness. The coatings were deposited using deep eutectic solvents, known for their environmentally friendly properties, followed by potentiodynamic analysis. Microstructural and phase distribution characteristics were examined through SEM-EDS analysis, while surface roughness was analyzed using profilometry. Transitioning from micro-disc electrodes to macro-scale AISI430 substrates, Cu(Ag) films containing 16% Ag demonstrated nanoscale roughness, approximately double the hardness, and superior corrosion resistance compared to conventional copper surfaces. Antibacterial tests compared the coated surfaces with untreated AISI430 steel. Results showed that Cu(Ag)-coated surfaces exhibited improved antibacterial properties. This study shows how Cu(Ag) electrochemical coatings can be used to make surfaces that are antibacterial, long-lasting, and resistant to corrosion.

  İncele
• MakaleAçık Erişim2024/r/munzur/6308
  Modeling changes in the quality attributes of couscous cooked with ohmic heating

  Sabanci, Serdal; Işık, Erdem; Goksu, Ali; Omaç, Basrı

  Kinetic studies on the quality alters of couscous are crucial to the suitable design of ohmic heating treatment. Hence, it was targeted to build mathematical models to forecast the changes in quality attributes of couscous cooked using ohmic heating (OH) in the present study. In addition, the average power and total energy for cooking couscous with OH at a voltage gradient of 17 V/cm were determined. Three dissimilar kinetic models—zero, first, and second—were fitted to the data. Our findings showed that, for the ohmic heating system, as cooking time increased, energy consumption increased while heating system efficacy declined. The best model to reflect the changes in color parameters was the second-order model, while the zero-order model best fit the experimental data observed for the cooking loss, moisture content, and weight increase (%). For all TPA parameters, however, neither model yielded the greatest fit.

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  AtıfOpenAlex1

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• MakaleAçık Erişim2024Scopus SJRQ2/r/munzur/2302
  Modeling the growth behavior of Salmonella spp. in grated carrots inoculated with different inoculum levels stored at various temperatures

  Omac, Basri

  The consumption of fresh and fresh-cut fruits and vegetables, such as carrots, has increased for the last decades for a healthy life and an adequate diet, but concerns regarding the microbial safety of them have been raised. The present study was conducted to develop predictive models for Salmonella spp. in grated carrots. The results showed that Salmonella spp. did not display growth at 5°C, but it grew in grated carrots at other temperatures (10, 15, 20, 25, and 37°C) for both inoculum levels. Also, the inoculum levels affected the growth of this pathogen in grated carrots when the storage temperatures ranged from 15 to 25°C. The theoretical minimum temperatures calculated using the Huang model were 3.48 and 5.79°C for inoculum levels of 101 and 102 CFU/g, respectively. The primary and secondary models performed well in terms of agreement between experimental and estimated values. Furthermore, compared to the Ratkowsky model, the theoretical minimum temperature was given a more reasonable value using the Huang model. The models developed in the present study will be a useful input for future quantitative microbial risk assessment to appraise the proliferation of Salmonella spp. in grated carrots throughout the production process, storage, and distribution.

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  AtıfScopus4·WoS4·OpenAlex5

  İncele
• MakaleAçık Erişim2024Scopus SJRQ1/r/munzur/1840
  Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods

  Ozdemir-Orhan, Necla; Eroglu, Zeynep; Omac, Basri

  This is the first study to assess the impact of substitution of shortening (50%) with sunflower-beeswax oleogel in cake formulations on the inactivation kinetics of Salmonella spp. and the quality attributes of cakes baked in conventional (CO) and microwave (MWO) ovens. Four distinct cake samples were examined in the study: Cake samples containing oleogel prepared in two different ovens (Oleo-Cake-CO and Oleo-Cake-MWO) and control cake samples baked in two different ovens (Cont-Cake-CO and Cont-Cake-MWO). The control-batter and oleogel-batter demonstrated shear thinning behavior (pseudoplastic, n < 1), with a good fit to the Power Law model, but viscosity and viscoelastic moduli decreased when the oleogel was used in place of shortening in cake recipes. In addition, the Cont-Cake-MWO had the greatest special volume value (2.31 ± 0.04 mL/g), whereas the Oleo-Cake-CO had the lowest (1.65 ± 0.02 mL/g) (p < 0.05). Furthermore, compared to the samples baked with CO, lower water activity and moisture values (p < 0.05) were observed in the samples baked in MWO due to their higher cooking loss values (p < 0.05). In all baking techniques, the addition of oleogel to the cake formula, used as a fat substitute, resulted in higher values for cohesiveness, hardness, springiness, and chewiness (p < 0.05). As a result, the inactivation of Salmonella in cakes slightly reduced with using oleogel as a fat substitute (p > 0.05), whereas it affected some quality properties of cakes baked with both heat treatments.

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  AtıfScopus4·WoS4·OpenAlex5

  İncele
• MakaleAçık Erişim2023/r/munzur/6422
  The effect of ohmic heating on the quality properties of couscous during cooking

  Sabanci, Serdal; Işık, Erdem; Goksu, Ali; Omaç, Basrı

  Couscous has been widely eaten around the world because it has a low glycemic index, is low in fat, and is simple to prepare. However, it should be cooked before consumption. Therefore, novel heating methods, such as ohmic heating, can be used to cook couscous. This study aimed to investigate the potential use of ohmic heating at a voltage gradient of 17 V/cm to cook couscous and compare it with the conventional cooking method. To determine the effect of ohmic heating and conventional methods on the quality properties (color, texture profile analysis, cooking loss, moisture content, and weight increase (%)) of couscous, samples were cooked in a 0.1% salt solution. The samples were analyzed at different cooking times (4, 8, 12, and 16 min). The results obtained in the present study revealed that the total color difference also increased with an increase in cooking time. In addition, similar trends were observed for cooking loss, moisture content, and weight gain. Furthermore, the couscous samples treated with ohmic heating and conventional heating methods were completely cooked after 12 minutes. Overall, compared to the conventional cooking method, the ohmic heating process did not induce any negative effects on the quality parameters of couscous.

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  AtıfOpenAlex1·TR Dizin1

  İncele
• MakaleAçık Erişim2023/r/munzur/6382
  Application of the Ohmic Heating Process to Make a Semolina Dessert with Milk

  Sabanci, Serdal; Omaç, Basrı; Yüksel, Hatice Pınar

  Traditional milk desserts are one of the most essential dessert groups that Turkish society consumes. Due to foaming activity, it was aimed to investigate the feasibility of the ohmic heating system to produce a semolina dessert with milk. Hence, an ohmic heating treatment was used to heat the milk, semolina, and sugar mix from 20°C to 100°C using three different voltage gradients (15, 17.5, and 20 V/cm) and then boil for two minutes. It was found that the current value escalated from 20°C to approximately 86°C but decreased after 86°C due to foaming. Since the total consumed energy during the ohmic cooking treatment was inversely proportional to the treatment time, the total consumed energy values decreased based on the rising voltage gradient. As a result, the feasibility of the ohmic heating treatment for making a traditional semolina dessert with milk was determined in this study.

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  İncele
• MakaleYalnız künye2022Scopus SJRQ2/r/munzur/3007
  Integrated electron beam irradiation treatment with hydrogen peroxide aqueous solution to inactivate Salmonella on grape tomatoes

  Omac, Basri; Moreira, Rosana G.; Castell-Perez, Elena M.

  This study investigated the efficacy of integrated electron beam (e-beam) irradiation and hydrogen peroxide (H2O2) aqueous solution treatments to inactivate mixed strains of Salmonella inoculated in grape tomatoes. Whole grape tomatoes were inoculated with a mixed bacterial cocktail composed of five strains of Salmonella enterica corresponding to serotypes Rissen (SAL1449), Montevideo (SAL4599), Saintpaul (476398), and Typhimurium (ATCC 13311 and ATCC 700720), dried in a biological safety cabinet for 2 h at room temperature and then stored at 4°C for 24 h to facilitate bacterial attachment before treatment. Tomatoes in H2O2 (60 mg/L) aqueous solution were irradiated at 0.45, 0.60, 0.75, 1.0, and 1.25 kGy dose. The combined treatment of 1.0 kGy radiation dose and 60 mg/L H2O2 achieved 4-log reductions in Salmonella. The D10−average value of Salmonella in the present study was 0.25 ± 0.01 kGy. Regarding the effect of the treatment on tomato quality, the combined application of e-beam up to 1.25 kGy and H2O2 (60 mg/L) did not affect (p >.05) the color and texture of grape tomatoes compared to non-irradiated samples. Furthermore, the combined treatments of e-beam and H2O2 aqueous solution reduced the dose uniformity ratio (DUR) by 7%, a relevant finding regarding commercial applications of electron beam accelerators. Exposure of the tomatoes to e-beam and water wash with added H2O2 is a promising decontamination system for use in tomatoes and other produce processing. Further studies on the optimization of this integrated treatment are needed. Practical Applications: Electron beam irradiation of tomatoes immersed in hydrogen peroxide (H2O2) solution reduces the dose required to eliminate pathogens in the fresh produce. The integrated treatment ensures minimal changes to produce quality and increased treatment efficiency in terms of dose uniformity.

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  AtıfScopus5·WoS5·OpenAlex4

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