İbrahim ÇAKIR

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Mehmet Lütfü ÇakmakçıAnkara ÜniversitesiVerified email at ankara.edu.tr
Hilal BD HalkmanTENMAKVerified email at tenmak.gov.tr
Aynur Gül Karahan ÇakmakçıGıda Mühendisliği Profesörü, Süleyman Demirel ÜniversitesiVerified email at sdu.edu.tr
Aylin AkogluAbant İzzet Baysal ÜniversitesiVerified email at ibu.edu.tr
Furkan AydınAksaray UniversityVerified email at aksaray.edu.tr
Esra Acar SoykutProf. Dr., Abant İzzet Baysal UniversityVerified email at ibu.edu.tr
Göksel ÖZERBolu Abant Izzet Baysal UniversityVerified email at ibu.edu.tr
Hayri COŞKUNBolu Abant İzzet Baysal ÜniversitesiVerified email at ibu.edu.tr
Hakan KuleasanAssociate ProfessorVerified email at sdu.edu.tr
Randy WoroboCornell UniversityVerified email at cornell.edu
Mehtap ALKANBolu Abant Izzet Baysal UniversityVerified email at ogrenci.ibu.edu.tr
İsmail Hakkı BoyacıHacettepe UniversityVerified email at hacettepe.edu.tr
İLKER TURAN AKOĞLUBolu Abant İzzet Baysal ÜniversitesiVerified email at ef.ibu.edu.tr
Şebnem KurhanSenior post-doctorate research assistantVerified email at harper-adams.ac.uk
Emine Kübra TAYYARCANPhD, Hacettepe UniversityVerified email at hacettepe.edu.tr
Eylül EvranHacettepe University, Food Engineering DepartmentVerified email at hacettepe.edu.tr
SAMI FATTOUCHINSAT-UCARVerified email at insat.ucar.tn
Halil İbrahim KahveAksaray University Food Engineering DepartmentVerified email at aksaray.edu.tr
Serap CoşansuSakarya University, Food Engineering DepartmentVerified email at sakarya.edu.tr
Deniz BaşCankırı Karatekin UniversitesiVerified email at karatekin.edu.tr

İbrahim ÇAKIR

Other namesIbrahim Cakir

Bolu Abant İzzet Baysal Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

Verified email at ibu.edu.tr - Homepage

Food Microbiology and Biotechnology Food Safety Probiotics Starter Cultures Foodborne Pathogens


Title Sort by citations Sort by year Sort by title	Cited by Cited by	Year
Determination of some probiotic properties on Lactobacilli and Bifidobacteria I Cakir Ankara Ankara University, 2003	100*	2003
Relationship among fecal coliforms and Escherichia coli in various foods HB Doğan-Halkman, İ Çakır, F Keven, RW Worobo, AK Halkman European Food Research and Technology 216, 331-334, 2003	64	2003
Probiyotikler: tanımı, etki mekanizması, seçim ve güvenilirlik kriterleri İ ÇAKIR, ML ÇAKMAKÇI GIDA 29 (6), 427-434, 2004	55	2004
Gıda mikrobiyolojisi ve uygulamaları M Akçelik, K Ayhan, İ Çakır, HB Doğan, V Gürgün, AK Halkman, D Kaleli, ... Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, Sim …, 2000	40	2000
Koliform grup bakteriler ve E. coli İ Çakır M. Akçelik, K. Ayhan, İ. Çakır, HB Doğan, V. Gürgün, AK Halkman, D. Kaleli …, 2000	39*	2000
Molecular Differentiation of Lactococcus lactis Subspecies lactis and cremoris Strains by Ribotyping and Site Specific-PCR P Basaran, N Basaran, I Cakir Current Microbiology 42, 45-48, 2001	32	2001
The utility of iPBS retrotransposons markers to analyze genetic variation in yeast F Aydın, G Özer, M Alkan, İ Çakır International journal of food microbiology 325, 108647, 2020	27	2020
Microencapsulation of phages to analyze their demeanor in physiological conditions E Acar Soykut, EK Tayyarcan, Ş Evran, İH Boyacı, İ Çakır, M Khaaladi, ... Folia microbiologica 64, 751-763, 2019	25	2019
Some properties of bacterial cellulose produced by new native strain Gluconacetobacter sp. A06O2 obtained from Turkish vinegar AG Karahan, A Akoğlu, İ Çakır, A Kart, ML Çakmakçı, A Uygun, F Göktepe Journal of Applied Polymer Science 121 (3), 1823-1831, 2011	24	2011
Bakteriyel selülozun özellikleri ve gıda sanayisinde kullanımı A Akoğlu, AG Karahan, ML Çakmakçı, İ Çakır Gıda 35 (2), 127-134, 2010	22*	2010
The need for confirmation in coliform and E. coli enumeration in foods I Cakir, HB DOĞAN, E BAŞPINAR, F KEVEN, AK HALKMAN Turkish Journal of Veterinary & Animal Sciences 26 (5), 1049-1053, 2002	22	2002
Introducing a traditional dairy product Keș: chemical, microbiological, and sensorial properties and fatty acid composition. İ Çakır, H Coșkun, İT Akoğlu, MF İșleyen, M Kıralan, A Bayrak Journal of food, agriculture & environment 7 (3/4), 116-119, 2009	19	2009
Bolu ve çevresinde üretilen ve geleneksel bir süt ürünü olan Keş’in yapılışı H Coşkun, A Bayrak, İ Çakır, İT Akoğlu, M Kıralan, F İşleyen, B Gölköy Dünya Gıda Dergisi 13, 42-48, 2008	19	2008
Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey S Bağder Elmacı, F Özçelik, M Tokatlı, İ Çakır Antonie Van Leeuwenhoek 105, 835-847, 2014	18	2014
An alternative approach for enumeration of Escherichia coli in foods I Cakir, HB Dogan, AK Halkman, RW Worobo International journal of food microbiology 68 (3), 217-223, 2001	18	2001
Antibacterial and antifungal activities of some lactic acid bacteria isolated from naturally fermented herbs I Cakir J Food Agric Environ 8, 223-226, 2010	17	2010
Çeşitli gıdalarda koliform, fekal koliform ve E. coli varlığı HB Doğan, İ Çakır, F Keven, S Coşansu, N Kıral, Tİ Dağer, G Gürsu, ... Gıda 26 (2), 2001	17	2001
Gıda mikrobiyolojisi ve uygulamaları İ Çakır Escherichia coli O 157, 403-411, 2000	17	2000
Effects of bacterial cellulose as a fat replacer on some properties of fat-reduced mayonnaise. A Akoğlu, I Cakır, AG Karahan, ML Çakmakçı	16	2018
Mikroenkapsülasyon tekniğinin probiyotik gıda üretiminde kullanımı İ Çakır Türkiye 9, 24-26, 2006	16	2006

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