Research Interest: Modified Atmospheric Packaging, Bioactive Food Packaging, Rechargeable Antimicrobial Materials, Biocatalytic Materials, And Non-Fouling Materials.

Research Interest: Application of plant extract as natural additives to the different food system as well as functional food product development.

Research Interest: Bioenergy, Microbiology, Biotechnology, Bioengineering, Food Science, Biochemistry, Chemistry, Chemical Biology, Systems Biology, Chemical Engineering, Physical Biology, and Biomimetics.

2005: Ph.D. in Sciences and Technologies of Food Productions, Division of Microbiology,
Department of Food Science, University of Naples Federico II, Via Università 100, 80055, Portici
(Naples) Italy. PhD thesis title: “Study of the native microflora during the production of fermented
foods”, tutor Prof. Salvatore Coppola. For 11 months of this PhD course, Vincenzina Fusco was
research fellow (granted by the Department of Food Science of the University of Naples Federico II)
at the Food Science Department of the Cornell University Ithaca, NY (USA), carrying out research
activities on the Real-time PCR detection of Staphylococcus aureus using an integrated microfluidic
platform, (as part of a project on Food Safety and Security Research Rapid Methods Development,
supported by the FDA Grant #06000002499A) under supervision of Prof. Carl A. Batt.

Permanent position as Researcher at the Institute of Sciences of Food Production - National Research
Council of Italy (CNR - ISPA) (non-profit public body/governative research organization;
http://www.ispa.cnr.it), Via Amendola 122/O, Bari, 70126, Italy.

Research Interest: Development and application of culture- dependent and independent- nucleic acid-based methods to identify, quantitatively detect and type food associated pathogenic bacteria.1

List of Publications:
Book chapters.

Book chapters

Fusco, V., Abriouel, H., Benomar, N., Kabisch, J., Chieffi, D., Cho, G.-S., Franz, C.M.A.P. 2018.Opportunistic foodborne pathogens.Chapter 10. In: Food safety and preservation: modern biological approaches to improving consumer health.1st Edition.Editors: Alexandru Grumezescu  Alina Maria Holban.Academic Press. ISBN: 9780128149560. pp 269-306.
https://www.sciencedirect.com/science/article/pii/B978012814956000010X

Fusco, V.,Blaiotta G., Becker K. 2018. Staphylococcal food poisoning.Chapter 12.In: Food safety and preservation:modern biological approaches to improving consumer health.1st Edition. Editors:
Alexandru Grumezescu and Alina Maria Holban. Academic Press.

ISBN: 9780128149560. pp 353-390.
https://www.sciencedirect.com/science/article/pii/B9780128149560000123

Fusco V., Oguntoyinbo F. A., Franz C. M.A.P. 2017. Fermentation to improve food security in Africa
and Asia. Chapter 12 in: Soft Chemistry and Food Fermentation, Volume 3: Handbook of Food
Bioengineering. Pages 337–378. Editors: Alexandru Grumezescu Alina Maria Holban. Imprint:

Academic Press (Elsevier). Paperback ISBN: 9780128114124. https://doi.org/10.1016/B978-0-12-811412-4.00012-6

Cady C. N., Fusco V.,Maruccio G., Primiceri E.,Batt A.C. 2016. Micro  and nanotechnology based

approaches to detect pathogenic agents in food. In: Volume 8  "NANOBIOSENSORS  Nanotechnology
in the Agri-Food Industry. Pages 475–510. Ed. Alex Grumezescu. Academic Press. eBook ISBN:
9780128043721. Hardcover ISBN: 9780128043011.

Fusco V. *, Quero G.M. 2012. Nucleic acid-based methods to identify, detect and type pathogenic
bacteria occurring in milk and dairy products. In: Structure and function of food engineering. InTech.
Ed. Ayman Amer Eissa. ISBN 978-953-51-0695-1.

Fusco, V*., 2008. DNA-based biosensors for spoilage bacteria detection. In: Materialy Pomocnicze w
technologii browarniczej - Auxialiry materials in brewing technology. ISBN: 978-83-60958-11-7.

Papers on ISI ranked Journals:

Flynn, K., Villarreal, B.P., Barranco, A., Belc, N., Bjornsdottir, B., Fusco, V., Rainieri, S., Smaradottir, S.E.,
Smeu, I., Teixeira, P., Jörundsdóttir, H.Ó. (2018). An Introduction to Current Food Safety Needs, Trends in
Food Science & Technology, doi: https://doi.org/10.1016/j.tifs.2018.09.012.

Franz, C.M.A.P., den Besten, H.M.W., Böhnlein, C., Gareis, M., Zwietering, M.H., Fusco, V. (2018).
Microbial food safety in the 21st century: emerging challenges and foodborne pathogenic bacteria, Trends in Food Science & Technology 81, 155-158 doi: https://doi.org/10.1016/j.tifs.2018.09.019.

Faggiano G, Chieffi D, Logrieco AF, Fusco V*. 2018. Effect of refrigeration and probiotic adjunct on
pathogenic and spoilage microorganisms in raw milk for direct human consumption Journal of Food
Processing and Preservation. 42, e13499. DOI: 10.1111/jfpp.13499.

Oguntoyinbo FA, Fusco V, Cho G-S, Kabisch J, Neve H, Bockelmann W, Huch M, Frommherz L,
Trierweiler B, Becker B, Benomar N, Gálvez A, Abriouel H, Holzapfel WH, Franz C M. A. P. 2016.
Produce from Africa’s gardens: potential for leafy vegetable and fruit fermentations. Frontiers in
Microbiology 7:981. doi: 10.3389/fmicb.2016.00981.

Fusco V*, Quero MG, Chieffi D, Franz, MAPC. 2016. Identification of Lactobacillus brevis using a speciesspecific AFLP-derived marker. International Journal of Food Microbiology 232: 90-94.
Primiceri E, Chiriaco MS, de Feo F, Santovito E, Fusco V, Maruccio G. 2016. A multipurpose biochip for
food pathogen detection. Analytical Methods 2016: 10.1039/C5AY03295D.

Fusco V*., den Besten HMW, Logrieco AF, Rodriguez FP, Skandamis PN, Stessl B, and Teixeira P. 2015.
Food safety aspects on ethnic foods: toxicological and microbial risks. Current Opinion in Food Science. 6:24-32.

Abriouel H, Lerma LL, del Carmen Casado Munoz, Montoro BP, Kabish J, Pichner R, Cho G-S, Neve H,

Fusco V, Franz CMAP, Galvez A, Benomar N. 2015. The controversial nature of the Weissella genus:

technological and functional aspects versus whole genome analysis-based pathogenic potential for their
application in food and health. Frontiers in microbiology (IF. 4) 6:1197. doi: 10.3389/fmicb.2015.01197

Fusco, V.*, Quero, G.M., Cho, G., Kabisch, J., Meske, D., Neve, H., Bockelmann, W. Franz, C.M., 2015.
The genus Weissella: taxonomy, ecology and biotechnological potential. Frontiers in Microbiology 6:155.
doi:10.3389/fmicb.2015.00155.

Di Lena, M., Quero, G.M., Santovito, E., Verran, J., De Angelis, M., Fusco, V.*, 2015. A selective medium
for isolation and accurate enumeration of Lactobacillus casei-group lactobacilli in probiotic milks and dairy
products. International Dairy Journal, 47: 27-36. doi: 10.1016/j.idairyj.2015.01.018.

Fusco V.*, Quero G.M. 2014. Culture-dependent and -independent nucleic acid-based methods used in the
microbial safety assessment of milk and dairy products. Comprehensive Reviews in Food Science and Food Safety 13 (4): 493–537.

Quero G.M., Santovito E., Visconti A., Fusco V.*, 2014. Quantitative detection of Listeria monocytogenes
in raw milk and soft cheeses: culture-independent versus liquid - and solid - based culture-dependent real
time PCR approaches. LWT- Food Science and Technology. 58: 11-20.

Quero M.G., Fusco V.*, Cocconcelli P.S., Owczarek L., Borcakli M., Fontana C., Skapska S., Jasinska U.T.,
Ozturk T., Morea M., 2014. Microbiological, physico-chemical, nutritional and sensory characterization of
traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life. Food Microbiol. 38: 179–191.

On, S.L.W., Brandt, S.M., Cornelius, A.J., Fusco V., Quero, G.M., Maćkiw, E., Houf, K., Bilbao, A., Díaz,
A.I., Benejat, L., Megraud, F., Collins-Emerson, J., French, N.P., Gotcheva, V., Angelov, A., Alakomi, H.-
L., Saarela, M., Paulin, S.M.*. 2013. PCR revisited: a case for revalidation of PCR assays for
microorganisms using identification of Campylobacter species as an exemplar. Quality Assurance and Safety of crops & foods 5: 49-62.

Borcakli M., Lucas J., Caputo L., Ozturk T., Baruzi F., Fusco V., Quero G.M., Quintieri L., M. Houghton.
2013. Effect of UV-C light in the preservation of raw fermented beverages. Ital. J. Food Sci. 25: 213-221.

Fusco V.*, Riccardi, M., Quero G.M. (2012). Thin agar layer- versus most probable number-PCR to
enumerate viable and stressed Escherichia coli O157:H7 and application in a traditional raw milk pasta filata cheese. International Journal of Food Microbiology 159: 1–8.

Fusco V.*, Quero G.M., Stea G., Morea M., Visconti A. (2011). Novel PCR-based identification of
Weissella confusa using an AFLP-derived marker. International Journal of Food Microbiology. 145, 437-443.

Fusco V.*, Quero G.M., Morea M., Blaiotta G., Visconti A. 201). Rapid and reliable identification of
Staphylococcus aureus harbouring the enterotoxin gene cluster (egc) and quantitative detection in raw milk by real time PCR. International Journal of Food Microbiology. 144, 528-537.

Blaiotta, G.*, Fusco, V., Ercolini, D., Pepe, O., Coppola, S. 2010. Diversity of Staphylococcus strains based on partial kat (catalase) gene sequences and designs of a PCR-RFLP assay for identification and differentiation of coagulase positive species (S. aureus, S. delphini, S. hyicus, S. intermedius, S.
pseudintermedius, and S. schleiferi subsp. coagulans). Clin. Microbiol. 48: 192-201.

Aponte, M.*, Fusco, V., Andolfi, R., Coppola, S., 2008. Lactic acid bacteria occurring during manufacture
and ripening of Provolone del Monaco cheese: Detection by different analytical approaches. International
Dairy Journal. 18: 403–413.

Blaiotta, G.*, Fusco, V., Ercolini, D., Aponte, M., Pepe, O., Villani, F., 2008. Diversity of Lactobacillus
strains based on partial HSP60 gene sequences and design of PCR-RFLP assays for species identification and differentiation. Appl. Environ. Microbiol. 74: 208–215.

Blaiotta, G.*, Fusco, V., von Eiff, C., Villani F., Becker, K., 2006. Biotyping of enterotoxigenic
Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa-typing analyses. Applied
and Environmental Microbiology 29: 375-381.

Lechiancole, T., Blaiotta, G., Messina, D., Fusco, V., Villani F., Salzano, G.*, 2006. Evaluation of intraspecific diversities in Oenococcus oeni through analysis of genomic and expressed DNA. Systematic Applied Microbiology 29: 375-381.

Coppola, S., Fusco, V., Andolfi, R., Aponte, M., Blaiotta, G., Ercolini, D., Moschetti, G.*, 2006. Evaluating
microbial diversity during the manufacture of “fior di latte di agerola”, a traditional raw milk cheese of
Naples area. Journal of Dairy Research 73 (3): 264-272.

Ercolini, D.*, Fusco, V., Blaiotta, G., Sarghini F., Coppola, S., 2005. Response of Escherichia coli
O157:H7, Salmonella thyphimurium, Listeria monocytogenes and Staphylococcus aureus to the stresses
occurring in model manufactures of Grana Padano cheese. Journal of Dairy Science 88: 3818-3825.

Ercolini, D., Fusco, V., Blaiotta, G., Coppola, S.*, 2005. Sequence heterogeneity in the lacSZ operon of
Streptococcus thermophilus and its use in PCR systems for strain differentiation. Research in Microbiology, 156: 161-172.

Blaiotta, G., Ercolini, D., Pennacchia, C., Fusco, V., Casaburi, A., Pepe, O., Villani, F.*, 2004. PCR
detection of staphylococcal enterotoxin genes in Staphylococcus spp. strains isolated from meat and dairy
products. Evidence for new variants of seG and seI in S. aureus AB-8802. Journal of Applied Microbiology
97: 719-730.

Ercolini, D., Blaiotta, G., Fusco, V., Coppola, S.*, 2004. PCR-based detection of enterotoxigenic
Staphylococcus aureus in the early stages of raw milk cheese making. Journal of Applied Microbiology 96:
1090-1096.

Research Interest: Biomass; Agricultural Wastes; Biofuel; Lignocellulose; Value-Added Chemicals

Research Interest: Food nutrition and allergy, Soybean anti-nutritional factors, Efficient utilization of dietary nutrients and intestinal Health.

Research Interest: Investigation of chemical composition and technological properties of plant products, and evaluation of its influence on nutrition value; creation new analysis methods and new food technologies, developing HPLC methods for phytoestrogens in plant products

Research Interest: Agronomy, Agricultural Entamology

Research Interest: Biotechnological Tools And Methods For Early Detection And Sustainable Management Of Basal Stem Rot Disease In Coconut Plantations Using Microbial Consortia Bacterial Endophytes Mediated Induced Systemic Resistance Against Major Pests And Diseases In Cotton Molecular Characterization Of Plant Pathogens Induced Systemic Resistance Biochemistry Of Plant Defense Mechanisms And Biological Control Of Plant Diseases

Research Interest: Contaminants in soil/food and their risk assessment

Research Interest: Rice, Sorghum, Transgene, Bioinformatics, Abiotic Stresses, Protein Quality.

https://www.unescosost.org/leonardo-martin-perez-cat

https://ar.linkedin.com/in/leonardo-martín-pérez-7664557b
https://www.researchgate.net/profile/Leonardo_Perez4

PUBLICATIONS

1. Pérez LM, Soazo M, Balagué CE, Rubiolo AC, Verdini RA. (2014). Effect of pH on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-O157 Shiga toxin-producing Escherichia coli in ready-to-eat foods. Food Control; 37: 298-304.

2. Morató J, Codony F, Sánchez O, Pérez LM, García J, Mas J. (2014). Key design factors affecting microbial community composition and pathogenic organisms removal in horizontal subsurface flow constructed wetlands. Sci. Total Environ.; 481: 81-89.

3. Toledo FD, Pérez LM, Basiglio CL, Ochoa JE, Sánchez Pozzi EJ, Roma MG. (2014). The Ca2+-calmodulin-Ca2+/calmodulin- dependent protein kinase II signaling pathway is involved in oxidative stress-induced mitochondrial permeability transition and apoptosis in isolated rat hepatocytes. Arch. Toxicol.; 88: 1695-1709.

4. Soazo M, Pérez LM, Rubiolo AC, Verdini RA. (2015). Pre-freezing application of whey protein based edible coating to maintain quality attributes of strawberries. Int. J. Food Sci. Technol.; 50(3): 605-611.

5. Pérez LM, Piccirilli GN, Delorenzi NJ, Verdini RA. (2016). Effect of different combinations of glycerol and/or trehalose on physical and structural properties of whey protein concentrate-based edible films. Food. Hydrocol.; 56: 352-359.

6. Soazo M, Pérez LM, Piccirilli GN, Delorenzi NJ, Verdini RA. (2016). Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke. LWT - Food Sci. Technol.; 72: 285-291.

7. Tello Zevallos W, Salvatierra LM, Loureiro DB, Morató J, Pérez LM. (2018). Evaluation of the autochthonous free-floating macrophyte Salvinia biloba Raddi for use in the phytoremediation of water contaminated with lead. Desal. & Water Treat.; 103: 282-289.

8. Adrados B, Arias CA, Pérez LM, Codony F, Bécares E, Brix H, Morató J. (2018). Comparison of removal efficiency of pathogenic microbes in four types of wastewater treatment systems in Denmark. Ecol Eng. 124: 1-6.

9. Piccirilli GN, Soazo M, Pérez LM, Delorenzi N, Verdini RA. (2019). Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke. Food Hydrocol. 87: 221-228.

10. Castillo Loría K, Emiliani J, Herrero MS, Bergara CD, Salvatierra LM, Pérez LM. (2019). Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke. Aquatic Toxicol. 210: 158-166.

11. Pérez LM. (2019). Biodegradability of antimicrobial edible films and coatings: what's the real thing?. Nutri. Food Sci. Int. J. 8(5): in press.

https://www.conicet.gov.ar/new_scp/detalle.php?keywords=&id=31001&articulos=yes

Research Interest: Plant Genetics, Plant Physiology, Meteorology, And Soil Science. Agronomy

Research Interest: Dry-cured meat products, Fatty acid profile, Amino acid composition, Physico-chemical properties, Sensory characteristics, Microbiology

Assoc. Prof. Dr. Ümran ÇİÇEK earned her Ph.D. from Ankara University in food Engineering specializing in Meat Science and Technology. In particularly, her research focus is on the security of meat products and seafood processing.

Research Interest:  Meat science and Technology

List of Publications:

A)    Articles in journals/contributions to books (SCI-expanded, International Journals)

1. AKSOY YÜKSEL,UGURLU MUSTAFA,ÖNENÇ ALPER,SIRIN EMRE,SEN UGUR,ÇIÇEK ÜMRAN,ULUTAS
ZAFER,KURAN MEHMET (2018). Meat production characteristics of Turkish native breeds: I.
Fattening, slaughter and carcass traits of lambs.. South African Journal of Animal Science, 48(4),
665-672. (Yayın No: 4389130)
2. ÇIÇEK ÜMRAN,TOKATLI KADER (2018). Biogenic Amine Formation in “Bez Sucuk,” a Type of
Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios. Korean Journal
for Food Science of Animal Resources, 38(1), 152-161., Doi: 10.5851/kosfa.2018.38.1.152 (Yayın
No: 4240774)
3. SIRIN EMRE,AKSOY YÜKSEL,UGURLU MUSTAFA,ÇIÇEK ÜMRAN,ÖNENÇ ALPER,ULUTAS ZAFER,SEN
UGUR,KURAN MEHMET (2017). The relationship between muscle fiber characteristics and some
meat quality parameters in Turkish native sheep breeds. Small Ruminant Research, 150, 46-51.,
Doi: 10.1016/j.smallrumres.2017.03.012 (Yayın No: 3454797)
4. ÇIÇEK ÜMRAN,KÖSE TANER (2016). Physical and biochemical quality properties of fermented beef
sausages Bez sucuk. Acta Alimentaria, 45(3), 363-370., Doi: 10.1556/066.2016.0001 (Yayın No:
1607893)
5. ÇIÇEK ÜMRAN,POLAT NACIYE (2016). Investigation of physicochemical and sensorial quality of a
type of traditional meat product Bez sucuk. LWT - Food Science and Technology, 65, 145-151.,
Doi: 10.1016/j.lwt.2015.07.049 (Yayın No: 1612456)
6. ÇIÇEK ÜMRAN (2016). Biogenic Amine Levels of Traditional Fermented Sausage Bez Sucuk from
the Pers. Journal of Agricultural Faculty of Gaziosmanpasa University, 33(2016-1), 142-142., Doi:
10.13002/jafag942 (Yayın No: 2575566)
7. SEN UGUR,SIRIN EMRE,ÇIÇEK ÜMRAN,AKSOY YÜKSEL,ULUTAS ZAFER,KURAN MEHMET (2016).
The effect of maternal nutrition level during mid gestation on postnatal muscle fibre composition
and meat quality in lambs. Animal Production Science, 56(5), 834-843., Doi: 10.1071/AN14663
(Yayın No: 1603841)
8. ÇIÇEK ÜMRAN,KOLSARICI NURAY,CANDOGAN KEZBAN (2015). The sensory properties of
fermented turkey sausages Effects of processing methodologies and starter culture. Journal of
Food Processing and Preservation, 39(6), 663-670., Doi: 10.1111/jfpp.12274 (Yayın No: 1607757)
9. KARSLIOGLU BETÜL,ÇIÇEK ÜMRAN,KOLSARICI NURAY,CANDOGAN KEZBAN (2014). Lipolytic
Changes in Fermented Sausages Produced with Turkey Meat Effects of Starter Culture and Heat
Treatment. Korean Journal for Food Science of Animal Resources, 34(1), 40-48., Doi:
10.5851/kosfa.2014.34.1.40 (Yayın No: 2215087)
10. ÇIÇEK ÜMRAN,KARABIYIKLI SENIZ,KILINÇER FATMA NUR,YILDIRIM AHMET TALHA,CEVAHIROGLU
HANDE (2014). Vakum ambalajlı olarak soguk muhafaza edilen dana kuzu ve tavuk etlerinin bazı
fizikokimyasal ve mikrobiyolojik özellikleri. Gaziosmanpasa Üniversitesi Ziraat Fakültesi Dergisi,
31(1), 54-62. (Yayın No: 417627)
11. ÇIÇEK ÜMRAN,KARABIYIKLI SENIZ,ÇABUK DUYGU,IYIEKMEKÇI BERNA,KURBANDURDIYEV
HOSGELDI,CEVAHIROGLU HANDE (2013). Dana etinin bazı fizikokimyasal ve mikrobiyolojik
özellikleri üzerine farklı ambalajlama yöntemleri ve depolama süresinin etkisi. Gaziosmanpasa
Üniversitesi Ziraat Fakültesi Dergisi, 30(2), 62-70. (Yayın No: 417112)
12. SEN UGUR,KURAN MEHMET,ÇIÇEK ÜMRAN (2013). Growth performance carcass and meat quality
of Karayaka female lambs born in different seasons. Archiv Fur Tierzucht: Animal Breeding,
56(31), 315-327., Doi: 10.7482/0003-9438-56-031 (Yayın No: 416773)
13. ÇIÇEK ÜMRAN,BULGAN ALIYE (2013). Et ve et ürünlerinde heterosiklik aminler. Gaziosmanpasa
Üniversitesi Ziraat Fakültesi Dergisi, 30(1), 25-32. (Yayın No: 417828)
14. ÇIÇEK ÜMRAN,POLAT NACIYE,TOKATLI KADER,ERINÇ HAKAN (2011). Farklı et yag oranları
kullanılarak üretilen Tokat bez sucugunun bazı fiziksel ve kimyasal özellikleri. Akademik Gıda,
9(4), 6-11. (Yayın No: 418227)
15. ÇIÇEK ÜMRAN,KOLSARICI NURAY,CANDOGAN KEZBAN,KARSLIOGLU BETÜL (2010). Changes in
biochemical and microbiological characteristics of turkey sucuks as affected by processing and
starter culture utilization. Journal of Muscle Foods, 21(1), 142-165., Doi: 10.1111/j.1745-
4573.2009.00173.x (Yayın No: 412099)
16. CANDOGAN KEZBAN,ÇIÇEK ÜMRAN,TAGI SEREF,KOLSARICI NURAY,HALKMAN ABDULKADIR
(2009). Quality characteristics of Turkish raw meat balls produced from turkey meat.
Fleischwirtschaft International, 24(3), 60-63. (Yayın No: 415931)
17. ÇIÇEK ÜMRAN,AKSOY YÜKSEL,SIRIN EMRE,SEN UGUR,ULUTAS ZAFER,KURAN MEHMET (2008).
Growth performance muscle development carcass characteristics and meat quality of lambs with
varying birth weights Extended Abstract. Archiv Fur Tierzucht: Animal Breeding (Arch. Tierz.,
Dummerstorf), 51, 35-36. (Yayın No: 1613890)
18. SARICA SENAY,ÇÖRDÜK MUZAFFER,ÇIÇEK ÜMRAN,BASMACIOGLU MALAYOGLU HATICE,KARATAS
ÜMIT (2007). Effects of dietary supplementation of L carnitine on performance carcass and meat
characteristics of guails. South African Journal of Animal Science, 37(3), 189-201. (Yayın No:
413877)
19. ÇIÇEK ÜMRAN,KOLSARICI NURAY,CANDOGAN KEZBAN (2004). Quality characteristics of spent
layer surimi during frozen storage. European Food Research and Technology, 219(1), 14-19., Doi:
10.1007/s00217-004-0886-5 (Yayın No: 412162)
B. Proceedings
1.    Ü Çiçek., N Öncül., Z Yıldırım., M Duman (2014). The microbiological evaluation of Tokat bez sucuks produced with different starter cultures. International Food Congress Novel Approaches in Food Indusrty NAFI 2014 (Poster) (Yayın No: 1324431)
2.    M Ayrı., Y Yurt., F Ibis., Ü Çiçek, S, Karabıyıklı, N Öncül, H Cevahiroglu (2014). Physicochemical and microbiological evaluations of meat-balls produced with adding anthocynain during refrigeration. International Food Congress Novel Approaches in Food Indusrty NAFI 2014 (Poster) (Yayın No: 1324481)

3.    Ü Çiçek., Z Yıldırım., N Öncül (2014). The microbiological properties of Tokat bez sucuks produced with various meat:fat ratio during chilled storage. International Food Congress Novel Approaches in Food Indusrty NAFI 2014 (Poster) (Yayın No: 1324470)

4.    . Ü Çiçek., Z Yıldırım., N Öncül (2014). The microbiological properties of Tokat bez sucuks produced with starter culture during chilled storage. International Food Congress Novel Approaches in Food Indusrty NAFI 2014 (Poster) (Yayın No: 1324458)
5.    Ü Çiçek., Z Yıldırım., N Öncül (2014). The effects of sodium nitrite on the microbiological properties of bez sucuks produced with different fat ratios. International Food Congress Novel Approaches in Food Indusrty NAFI 2014 (Poster) (Yayın No: 1324449)
6.    H Cevahiroglu., N Öncül., H F Can., S Karabıyıklı, Ü Çiçek (2014). The investigation of microbiological Quality of Pastırma sold in Tokat province. International Food Congress Novel Approaches in Food Indusrty NAFI 2014 (Poster) (Yayın No: 1324415)
7.    Çiçek Ü, Yıldırım Z, Öncül N, Çevik M, Duman M (2013). Effects of utilizing strater culture on the microbiological properties of bez sucuks produced with different fat raitos. 2nd International Symposium on Traditional Foods from adriatic to Caucasus (Poster) (Yayın No: 424689)
8.    Karabıyıklı S, Çiçek Ü, Cevahiroglu H, Bulgan A, Öncül N (2013). Traditional meat products produced in Tokat province. 2nd Internaitonal Symposium on Traditional Foods from Adriatic to Caucasus (Poster) (Yayın No: 424465)
9.    Öncül N, Çiçek Ü, Polat N, Yıldırım Z (2013). Microbiological properties of bez sucuks produced with various meat:fat ratio. 2nd International Symposium on Traditional Foods from Adriatic to Caucasus (Poster) (Yayın No: 424565)
10.    Ensoy Çiçek Ü, Karabıyıklı S, Kılınçer FN, Yıldırım AT, Cevahiroglu H (2013). Physicochemical and microbiological evoluation of beef, lamb and chicken meat during refrigerated storage. 5th International Cold Chain Management Workshop (Poster) (Yayın No: 423971)
11.    Ensoy Çiçek Ü, Karabıyıklı S, Iyiekmekçi B, Çabuk D, Kurbandurdiyew H, Cevahiroglu H (2013). Physicochemical and microbiological evoluation of differently packaged beef meat during refrigerated storage. 5th International Cold Chain Management Workshop, Doi: 10.13002 /jafag575 (Poster) (Yayın No: 424194)
12.    Ensoy Ü, Yıldırım Z, Öncül N, Battal S (2011). Non-thermal decontamination techniques for carcasses and fresh meat. International Food Congress: Novel Approaches in Food Industry (Tam metin bildiri) (Yayın No: 423616)
13.    Kaval N, Öncül N, Yıldırım Z, Ensoy Ü, Yıldırım M (2010). Tokat bez sucugunun mikrobiyolojik niteliklerinin incelenemsi. 1. International Symposium on Traditional Foods from Adriatic to Caucasus (Poster) (Yayın No: 423397)
14.    Ensoy Ü, Polat N, Yıldırım Z, Erdogan K, Erinç H (2010). Farklı et:yag oranları ile üretilmis Tokat bez sucugunun bazı fiziksel ve kimyasal özellikleri. 1. International Symposium on Traditional Foods from Adriatic to Causasus (Poster) (Yayın No: 423025)
15.    Ensoy Ü, Köse T, Çevik M, Duman M (2010). Tokat ilinde üretilen bez sucukların bazı fiziksel ve kimyasal özellikleri. 1. International Symposium on Traditional Foods from Adriatic to Caucasus (Poster) (Yayın No: 423269)
16.    Ümran Ensoy, Kader Erdogan, Hakan Erinç, Eda Demirok, Nuray Kolsarıcı (2010). Çemengilik'in (çemen köftesi) mikrobiyolojik özellikleri. 1. International Symposium on Traditional Foods from Adriatic to Caucasus (Poster) (Yayın No: 423162)
17.    Ensoy Ü, Aksoy Y, Sirin E, Sen U, Ulutas Z, Kuran M (2007). Growth performance, muscle development, carcass characteristics and meat quality of lambs with varying birth weights. Cost Action 925 (Poster) (Yayın No: 422527)
18.    Ensoy Ü, Kolsarıcı N, Karslıoglu B, Candogan K (2007). Starter culture and processing effects on microbiological characteristics of "sucuk" produced with turkey meat. 5th International Food Congress on Food Technology (Tam metin bildiri) (Yayın No: 422778)
19.    Ü Ensoy, K Candogan, N Kolsarıcı, B Karslıoglu, M Çizmeci (2004). Influence of acetic acid and lactic acid treatments on lipid changes and color of chicken legs. XXII World's Poultry Congress (Tam metin bildiri) (Yayın No: 421821)
C.Articles pusblished in national journals
1. KOLSARICI NURAY,ÇIÇEK ÜMRAN (1996). Surimi teknolojisi. Gıda, 6(Sayı: ), 389-401. (Kontrol No: 80801)
2. ÇIÇEK ÜMRAN,KOLSARICI NURAY (2004). Fermente et ürünlerinde flavor olusumu. Standard Ekonomik ve Teknik Dergi(507), 81-93. (Kontrol No: 418807)
3. KOLSARICI NURAY,ÇIÇEK ÜMRAN,CANDOGAN KEZBAN,ÜZÜMCÜOGLU ÜLKÜ (2004). Soguk ve dondurulmus depolamanın mekanik ayrılmıs tavuk etlerinin kimyasal ve mikrobiyolojik kalitesine etkisi. Orlab Online Mikrobiyoloji Dergisi, 2(8), 8-13. (Kontrol No: 80813)
4. ÇIÇEK ÜMRAN,KOLSARICI NURAY (2005). Et ürünlerinde bakteriyosin kullanımı. Standard Ekonomik ve Teknik Dergi(517), 36-41. (Kontrol No: 418643)
5. ÇIÇEK ÜMRAN,BURÇIN COSAR (2006). Yüksek basınç uygulamalarının et ve et ürünlerinin duyusal, fiziksel ve biyokimyasal özellikleri üzerine etkileri. Gaziosmanpasa Üniversitesi Ziraat Fakültesi Dergisi, 23(2), 1-7. (Kontrol No: 418383)
6. ÇIÇEK ÜMRAN,POLAT NACIYE,TOKATLI KADER,ERINÇ HAKAN (2011). Farklı et:yag oranları kullanılarak üretilen Tokat bez sucugunun bazı fiziksel ve kimyasal özellikleri. Akademik Gıda, 9 (4), 6-11. (Kontrol No: 418227)

D. Proceedings presented at national congress
1.    ÜZÜMCÜOGLU ÜLKÜ,KOLSARICI NURAY,CANDOGAN KEZBAN,ÇIÇEK ÜMRAN (2004). Soguk ve dondurulmus depolamanın mekanik ayrılmıs tavuk etlerinin mikrobiyolojik kalitesine etkisi (Sözlü Bildiri). Türkiye 8. Gıda Kongresi, (Kontrol No: 435606)
2. CANDOGAN KEZBAN,ÇIÇEK ÜMRAN,KOLSARICI NURAY,HALKMAN ABDULKADIR,TAGI SEREF (2004). Hindi etinden üretilen çig köftelerin kimyasal, mikrobiyolojik ve duyusal özellikleri (Sözlü Bildiri). Türkiye 8. Gıda Kongresi, (Kontrol No: 435586)
3.ÇIÇEK ÜMRAN,KOLSARICI NURAY,KARSLIOGLU BETÜL,CANDOGAN KEZBAN (2005). Farklı starterkültür kullanımı ve ısıl islem uygulaması ile üretilen hindi sucugu üretiminde olusan biyokimyasal degisimler (Sözlü Bildiri). Gıda Kongresi 2005, 21(1), 142-165., Doi: 10.1111/j.1745- 4573.2009.00173.x, (Kontrol No: 435556)
4. ÇIÇEK ÜMRAN,TOKATLI KADER,ERINÇ HAKAN,DEMIROK EDA (2009). Çemengilik'in (çemen köftesi) bazı fiziksel ve kimyasal özellikleri (Sözlü Bildiri). II. Geleneksel Gıdalar Sempozyumu, (Kontrol No: 435452)
5.SIRIN EMRE,ULUTAS ZAFER,AKSOY YÜKSEL,ÖNENÇ ALPER,ÇIÇEK ÜMRAN,UGURLU MUSTAFA, KURAN MEHMET (2015). Bazı yerli koyun ırklarımızın kas lifi tipi özelliklerinin belirlenmesi (Sözlü Bildiri). 2. Iç anadolu Bölgesi Tarım ve Gıda Kongresi, (Kontrol No: 1611317)
6.ÇIÇEK ÜMRAN,KOLSARICI NURAY,KARSLIOGLU BETÜL,CANDOGAN KEZBAN (2006). Farklı starter kültür kullanımı ve ısıl islem uygulaması ile üretilen hindi sucuklarının toplam uçucu aroma bilesikleri üzerine depolamanın etkileri (Poster Bildiri). 9. Gıda Kongresi, (Kontrol No: 435511)
7.KARSLIOGLU BETÜL,ÇIÇEK ÜMRAN,KOLSARICI NURAY,CANDOGAN KEZBAN (2006). Hindi sucuguüretiminde starter kültür kullanımı ve ısıl islem uygulamasının lipid degisimlerine etkisi (Poster Bildiri). 9. Gıda Kongresi, 34(1), 40-48., Doi: 10.5851/kosfa.2014.34.1.40, (Kontrol No: 435536)
8.SEN UGUR,SIRIN EMRE,ÇIÇEK ÜMRAN,AKSOY YÜKSEL,ULUTAS ZAFER,KURAN MEHMET (2009). Koyunlarda gebeligin orta döneminde uygulanan farklı seviyelerde beslemenin kuzuların doğum sonrası bazı et kalite özelliklerine etkisi (Poster Bildiri). 6. Ulusal Zootekni Bilim Kongresi, Doi: 10.1071/AN14663, (Kontrol No: 435483)
9.ÖNCÜL NILGÜN,ÇELIK MEHTAP,ÇIÇEK ÜMRAN,YILDIRIM ZELIHA,YILDIRIM METIN (2009).Lactococcus lactis'in biyoteknolojik özellikleri (Poster Bildiri). XVI. Ulusal Biyoteknoloji Kongresi, (Kontrol No: 435437)
10.ÇIÇEK ÜMRAN,KOLSARICI NURAY,CANDOGAN KEZBAN (2010). Hindi sucugunun duyusal özellikleri üzerine starter kültür kullanımı ve ısıl islem uygulamasının etkileri (Poster Bildiri). 1. Et Ürünleri Çalıstayı, Doi: 10.1111/jfpp.12274, (Kontrol No: 435779). Tarih: 27/10/2015 5
11.ÇIÇEK ÜMRAN,KÖSE TANER,TOKATLI KADER (2010). Tokat ilinde üretilen bez sucukların biyojenik amin içerikleri (Poster Bildiri). 1. Et Ürünleri Çalıstayı, (Kontrol No: 435786)
12.ÇIÇEK ÜMRAN,YILDIRIM ZELIHA,TOKATLI KADER,ERINÇ HAKAN,ÇEVIK MUTLU (2012). Bez sucuk üretiminde nitrit kullanımının duyusal özellikler üzerine etkisi (Poster Bildiri). Türkiye 11. Gıda Kongresi, (Kontrol No: 435415)
13.ÇIÇEK ÜMRAN,ÇEVIK MUTLU (2012). Fermente et ürünlerinde biyojen aminler (Poster Bildiri). Türkiye 11. Gıda Kongresi, (Kontrol No: 435404)
14.ÇIÇEK ÜMRAN,KARABIYIKLI SENIZ (2012). Kanatlı ürünlerinin mikrobiyolojik kalitesine etki eden dekontaminasyon yöntemleri (Poster Bildiri). 2. Et Ürünleri Çalıstayı, (Kontrol No: 435379)
15.ÇIÇEK ÜMRAN,DEMIRDÖVEN ASLIHAN (2012). Kanatlı eti ürünlerinde uygulanan ambalajlama yöntemleri (Poster Bildiri). 2. Et Ürünleri Çalıstayı, (Kontrol No: 435367)
16.ÇIÇEK ÜMRAN,YILDIRIM ZELIHA,ÖNCÜL NILGÜN,ÇEVIK MUTLU,DUMAN MERYEM (2013). Sodyum nitrit kullanımının farklı et:yag oranları ile üretilmis Tokat bez sucugunun mikrobiyolojik özelliklerine etkisi (Poster Bildiri). 4. Gıda Güvenligi Kongresi, (Kontrol No: 435341)
17.ÇEVIK MUTLU,ÇIÇEK ÜMRAN,TOKATLI KADER,YILDIRIM ZELIHA (2013). Bez sucuk üretiminde starter kültür kullanımının biyojen amin olusumuna etkisi (Poster Bildiri). Iç Anadolu Bölgesi 1.
Tarım ve Gıda Kongresi, (Kontrol No: 435356)
18.ÇIÇEK ÜMRAN,KARABIYIKLI SENIZ,ÖNCÜL NILGÜN,BULGAN ALIYE (2013). Et ve et ürünlerinin raf ömrüne etki eden iç ve dıs faktörler (Poster Bildiri). Iç Anadolu Bölgesi 1. Tarım ve Gıda Kongresi, (Kontrol No: 435323)
19.ÇIÇEK ÜMRAN,KARABIYIKLI SENIZ (2013). Fermente balık ürünleri ve bazı özellikleri (Poster Bildiri). 8. Gıda Mühendisligi Kongresi, (Kontrol No: 425043)
20.ÇIÇEK ÜMRAN,TOLAN MESUT,BULGAN ALIYE (2013). Et gevreklestirmede uygulanan yöntemler (Poster Bildiri). 8. Gıda Mühendisligi Kongresi, (Kontrol No: 424892)
21.DUMAN MERYEM,ÇIÇEK ÜMRAN,ÖNCÜL NILGÜN (2014). Farklı starter kültür karışımları kullanılarak üretilen bez sucukların bazı fiziksel ve kimyasal özellikleri (Poster Bildiri). 3. Et Ürünleri Çalıstayı, (Kontrol No: 1236342)
22.CEVAHIROGLU HANDE,ÇIÇEK ÜMRAN (2014). Etlerde tür tayin yöntemleri (Poster Bildiri). 3. Et Ürünleri Çalıstayı, (Kontrol No: 1236367)
23.CEVAHIROGLU HANDE,KARABIYIKLI SENIZ,ÇIÇEK ÜMRAN (2014). Kanatlı eti üretiminde mikrobiyal tehlikeler ve dekontaminasyon yöntemleri (Poster Bildiri). 3. Et Ürünleri Çalıstayı, (Kontrol No: 1236408)
24.ÇIÇEK ÜMRAN,CAN HAFIZE TUBA,CEVAHIROGLU HANDE (2014). Tokat ilinde üretilen pastırmaların bazı fiziksel ve kimyasal özellikleri (Poster Bildiri). 3. Et Ürünleri Çalıstayı, (Kontrol No: 1236356)
25.ÇIÇEK ÜMRAN,DUMAN MERYEM (2014). Bez sucuk üretiminde farklı starter kültür kullanımının biyojen amin olusumuna etkisi (Poster Bildiri). 3. Et Ürünleri Çalıstayı, (Kontrol No: 1236329)
26.AKSOY YÜKSEL,ULUTAS ZAFER,ÖNENÇ ALPER,SIRIN EMRE,ÇIÇEK ÜMRAN,UGURLU MUSTAFA, KURAN MEHMET (2015). Bazı yerli koyun ırklarının karkas etlenme ve yaglanma durmunun seurop sisteminde karsılastırılması (Poster Bildiri). 2. Iç Anadolu Bölgesi Tarım ve Gıda Kongresi, (Kontrol No: 1611367)
27.ÇEVIK MUTLU,ÇIÇEK ÜMRAN (2015). Ticari starter kültür kullanımının Tokat bez sucugunun bazı fiziksel ve kimyasal özellikleri üzerine etkisi (Poster Bildiri). 2.Iç Anadolu Bölgesi Tarım ve Gıda Kongresi, (Kontrol No: 1611346)
28.BASSOY MUALLA,ÇABUK DUYGU,ÇIÇEK ÜMRAN (2015). Modifiye atmosferde ambalajlamanın kanatlı etinin mikrobiyolojik kalitesi üzerine etkisi (Poster Bildiri). 5. Gıda Güvenligi Kongresi, (Kontrol No: 1611415)
29.BASSOY MUALLA,ÇIÇEK ÜMRAN,ÇABUK DUYGU (2015). Kanatlı etlerinin ısınlama yöntemi ile muhafazası (Poster Bildiri). 5. Gıda Güvenligi Kongresi, (Kontrol No: 1611396).