1. ERKMEN,
Osman and BOZOĞLU, T. Faruk. Behaviour of Salmonella typhimurium in Feta cheese
during its manufacture and ripening. Lebensmittel-Wissenchaft
und Technologie, 28:259-263, 1995.
2. ERKMEN,
Osman. Behavior of Staphylococcus
aureus in Turkish Feta cheese during manufacture and ripening. Journal of
Food Protection, 58(11):1201-1205, 1995.
3. ERKMEN, Osman. Survival
of virulent Yersinia enterocolitica
during the manufacture and storage of Turkish Feta cheese. International
Journal of Food Microbiology, 33:285-292, 1996.
4. ERKMEN,
Osman. Behavior of Staphylococcus
aureus in refrigerated and frozen ground beef and in Turkish style sausage
and broth with and without additives. Journal of Food Process and Preservation,
21:279‑288, 1997.
5. ERKMEN, Osman. Antimicrobial effect of
pressurized carbon dioxide on Staphylococcus
aureus in broth and milk. Lebensmittel-Wissenchaft
und Technologie, 30:826‑829, 1997.
6. ERKMEN,
Osman and KARATAŞ, Şükrü. Effect of high hydrostatic pressure on Staphylococcus aureus in milk. Journal
of Food Engineering, 33:257‑262, 1997.
7. FADILOGLU, Sibel and ERKMEN, Osman.
Lipase production by Rhizopus oryzae growing on different carbon and
nitrogen sources. Journal of the Science of Food and Agriculture, 79:1936-1938,
1999.
8.
ERKMEN, Osman. Antimicrobial effect
of pressurized carbon dioxide on Enterococcus faecalis in physiological
saline and foods. Journal of the Science of Food and Agriculture,
80(4):465-470, 2000.
9. ERKMEN, Osman. Inactivation of Salmonella
typhimurium by high pressure carbon dioxide. Food Microbiology,
17(2):225-232, 2000.
10. ERKMEN,
Osman. Antimicrobial effects of carbon dioxide on Brochothrix
thermosphacta in broth and foods. Journal of the Science of Food and
Agriculture, 80(9):1365-1370, 2000.
11. ERKMEN,
Osman. Inactivation kinetics of Listeria monocytogenes in Turkish
White cheese during ripening period. Journal of Food Engineering, 46(2):
127-131, 2000.
12. ERKMEN,
Osman. Effect of carbon dioxide pressure on Listeria monocytogenes
in physiological saline and foods. Food Microbiology, 17(6):589-596, 2000.
13. ERKMEN,
Osman. Predictive modeling of Listeria monocytogenes inactivation
under high pressure carbon dioxide. Lebensmittel-Wissenschaft-und
Technologie, 33(7):514-519, 2000.
14. ERKMEN,
Osman. Kinetic Analysis of Listeia monocytogenes inactivation by
high pressure carbon dioxide. Journal of Food Engineering, 47(1):7-10, 2001.
15. BOZKURT,
Hüseyin and ERKMEN, Osman. Predictive modeling of Yersinia
enterocolitica in Turkish Feta cheese during storage. Journal of Food
Engineering, 47(2):81-87, 2001. .
16. ERKMEN,
Osman. Survival of Listeria monocytogenes during the manufacture and
ripening of Turkish White cheese. Nahrung/Food,
45(1):55-58, 2001.
17. KARAMAN, Hasan and ERKMEN, Osman. High
carbon dioxide pressure inactivation kinetics of Escherichia coli in
broth. Food Microbiology, 18(1):11-16, 2001.
18. ERKMEN,
Osman and KARAMAN, Hasan. Kinetic studies on the high pressure carbon
dioxide inactivation of Salmonella typhimurium. Journal of Food
Engineering, 50(1):25-28, 2001.
19. ERKMEN,
Osman. Effects of high pressure carbon dioxide on Escherichia coli
in nutrient broth and milk. International Journal of Food Microbiology,
65(1-2):133-137, 2001.
20. ERKMEN, Osman.
Antimicrobial effect of pressurized carbon dioxide on Yersinia
enterocolitica in broth and foods. Food Science and Technology
International, 7(3):245-250, 2001.
21. ÖZCAN, Musa and
ERKMEN, Osman. Antimicrobial activity of the essential oils of Turkish
plant spices. European Food Research and Technology, 212(6):658-660, 2001.
22. ERKMEN, Osman. Mathematical
modeling of Escherichia coli
inactivation under high-pressure carbon dioxide. Journal of Bioscience and Bioengineering, 92(1):39-43, 2001.
23. ERKMEN, Osman and ALBEN Emine. Mathematical modeling of
citric acid production and biomass formation by Aspergillus niger in
undersized semolina. Journal of Food
Engineering, 52:161-166, 2002.
24. FADILOGLU, Sibel and ERKMEN, Osman. Inactivation
of lipase by carbon dioxide under atmospheric pressure. Journal of Food
Engineering, 52(4):331-335, 2002.
25. BOZKURT,
Hüseyin and ERKMEN, Osman. Effect of starter cultures and additives on
the quality of Turkish style sausage (sucuk). Meat Science, 61:149-156, 2002.
26. BOZKURT,
Hüseyin and ERKMEN, Osman. Formation of biogenic amines in Turkish style
sausage during ripening and storage periods. Journal of Food Quality,
25(4):317-332, 2002.
27. ERKMEN,
Osman. Kinetic analysis of Saccharomyces cerevisiae inactivation by
high pressure carbon dioxide. Italian Journal of Food Science, 4(14):431-438,
2002.
28. ERKMEN, Osman.
Effect of carbon dioxide pressure on Saccharomyces cerevisiae. Food
Science and Technology International, 8(6):361-364, 2002.
29. ERKMEN, Osman.
Mathematical modelling of Saccharomyces cerevisiae inactivation under
high pressure carbon dioxide. Nahrung/Food, 47(3):176-180, 2003.
30. ERKMEN, Osman. Influence of hypochlorite
concentration, pH and temperature on inactivation of Listeria monocytogenes.
Italian Journal of Food Science, 3(15):441-448, 2003.
31. DOĞAN, Cengiz and ERKMEN,
Osman. Ultra high hydrostatic pressure inactivation of Escherichia coli
in milk, and orange and peach juices. Food Science and Technology
International, 9(6):403-408, 2003.
32. ERKMEN, Osman and ÖZCAN, Musa. The effects of essential oils
of Turkish plants
spices on microorganisms in broth. Journal of Essential Oil-Bearing Plants
6(1):130-134, 2003.
33. ERKMEN, Osman and
DOĞAN, Cengiz. Effects of ultra high hydrostatic pressure on Listeria
monocytogenes and natural flora in broth, milk, and fruit juices.
International Journal of Food Science and Technology, 39:91-97, 2004.
34. DOĞAN, Cengiz and
ERKMEN, Osman. High pressure inactivation kinetics of Listeria
monocytogenes in broth, milk, and peach and orange juices. Journal of Food
Engineering, 62:47-52, 2004.
35. ERKMEN, Osman
and DOĞAN, Cengiz. Kinetic analysis of Escherichia coli inactivation by
high hydrostatic pressure in broth and foods. Food Microbiology, 21(2):181-185,
2004.
36. BOZKURT, Hüseyin and ERKMEN,
Osman. Effect of nitrate/nitrite on the quality of sausage (sucuk) during
ripening and storage. Journal of Science of Food and Agriculture, 84:279-286,
2004.
37. BOZKURT, Hüseyin and ERKMEN,
Osman. Effects of production techniques on the quality of hot pepper paste.
Journal of Food Engineering, 10(1):21-28, 2004.
38. ALBEN,
Emine and ERKMEN, Osman. Production
of citric acid from a new substrate, undersized semolina, by Aspergillus
niger. Food
Technology and Biotechnology, 42(1):19-21, 2004.
39. BOZKURT, Hüseyin and ERKMEN,
Osman. Effects of temperature, humidity and additives on the formation of
biogenic amines in sucuk during ripening and storage periods. Food Science and
Technology International, 10(1):21-28, 2004.
40. FADİLOGLU, Sibel, ERKMEN, Osman and
ŞEKEROĞLU, Gülten. Thermal and carbon dioxide inactivation of
alkaline phosphatase in buffer and milk. Food Technology and Biotechnology, 42(1):27-32, 2004.
41. ERKMEN, Osman. Hypochlorite inactivation kinetics of Listeria monocytogenes in phosphate buffer. Microbiological Research,
159:167-171, 2004.
42. ERKMEN,
Osman and Bozkurt Hüseyin. Quality characteristics of retailed sucuk (Turkish dry-fermented
sausage). Food
Technology and Biotechnology, 42(1):63-69, 2004.
43. ERKMEN, Osman and ÖZCAN, Musa. Antimicrobial effects of essential oils on bacteria, yeasts and
molds. Journal of Esential Oil Bearing Plants, 7(3):279-287, 2004.
44. BOZKURT, Hüseyin and ERKMEN,
Osman. Effects of salt, starter culture and production techniques on the
quality of hot pepper paste. Journal of Food Engineering, 69(4):473-479, 2005.
45. BOZKURT, Hüseyin and ERKMEN,
Osman. Quality characteristic’s
differences between traditional and firm-made sucuks. Fleischwirtschaft International, 3:39-43, 2005.
46. Fadiloglu Sibel, ERKMEN Osman, Serkeroglu, Gülten.
Thermal inactivation kinetics of alkaline phosphatase in buffer and milk.
Journal of Food Processing and Preservation 30(3):258-268, 2006.
47. ERKMEN,
Osman. Survival of Salmonella typhimurium in sucuk during manufacturing and storage.
Fleischwirtschaft International, 3:39-43, 2006.
48. BOZKURT, Hüseyin and ERKMEN,
Osman. Effects of some commercial
additives on the quality of sucuk (Turkish dry-fermented sausage). Food
Chemistry, 101:1482-1490, 2007.
49. ERKMEN, Osman and Barazi, Aykut.
Modelling the effects of modified atmosphere on Salmonella typhimurium
in packaged meat during storage in the refrigerator and at 12oC. Annals
of Microbiology, 58 (1):73-81,
2008.
50. ERKMEN, Osman and Barazi, Aykut. Survival probability of Salmonella
Typhimurium in sucuk. Fleischwirtschaft, 88(7):98-103, 2008.
51. ERKMEN,
Osman. Modeling the effects of sucuk production
technique on Listeria monocytogenes, aerobic bacteria and lactic acid
bacteria during ripening and storage. Food and Bioproducts
Processing, 86(3):147-220, 226.
52. ERKMEN,
Osman and Özcan, M. Musa. Antimicrobial Effects of
Turkish Propolis, Pollen, and Laurel on Spoilage and Pathogenic Food-Related
Microorganisms. Journal of Medicinal Food, 11(3):587-592, 2008.
53. ERKMEN, Osman.
Inhibitory Effects of Selected Turkish Plant Essential Oils on various Bacteria.
Journal of Essential Oil Bearing Plants, 11(3): , 2008.
54. ERKMEN, Osman and BARAZİ, Aykut.
Survival of Listeria monocytogenes in sucuk during manufacturing and
storage periods at different modified atmosphere. Romanian Biotechnological
Letters, 13(5):49-58 (supplement), 2008.
55. ERKMEN,
Osman. Mathematical
modeling of Salmonella typhimurium inactivation under high hydrostatic
pressure at different temperatures. Food and
Bioproducts Processing, (In-press)
56. ERKMEN,
Osman. Survival
of Staphylococcus aureus and aerobic bacteria in sucuks made from
starter culture and Thymbra spicata during manufacturing and storage. Food and Bioproducts Processing, (In-press)
ARTICLES IN NATIONAL JOURNAL /
ULUSAL DERGİLERDE YAYINLARI
1. Erkmen, Osman, BALCI, İclal ve GÜNGÖR, Sabri. Hastane enfeksiyonları ve
izole edilen mikroorganizmaların antibiyotiklere duyarlılıkları. Gaziantep
Üniversitesi, Tıp Fakültesi Dergisi. 5:49-55, 1994.
2. Erkmen, Osman ve SÖYLEMEZ, Zerrin.
Gaziantep yöresi yoğurtlarının kimyasal ve mikrobiyolojik analizleri. Türk
Hijyen ve Deneysel Biyoloji Dergisi, 51(1):59-62, 1994.
3. Erkmen, Osman and GÜNGÖR, Sabri. In vitro activities of quinolones and
vancomycin against methicilli- and gentamycin- resistant Staphylococcus aureus. Turkish Journal of Medical Science
(TÜBİTAK), 26:81-85, 1996.
4. Erkmen, Osman, BALCI, İclal and GÜNGÖR, Sabri. Staphylococcal infections in a
hospital. Turkish Journal of Medical Science (TÜBİTAK), 26:367-370, 1996.
5. Erkmen, Osman and GÜNGÖR, Sabri. Clinical and bacteriological study of
nosocomial infections due to methicillin-resistant Staphylococcus aureus. Turkish Journal of Infection, 10(2):143-147,
1996.
6. Tahtaci, Emine, Balci, İclal ve Erkmen, Osman. Gaziantep yöresinde gıda işleme ve pazarlama alanında çalışan bireylerde Staphylococcus aureus portörlüğü ve
izole edilen suşların bakteriyofaj tiplendirmesi. Gıda Teknolojisi, 1(9):53-57,
1996.
7. Tiryaki, Tahsin, Erkmen, Osman ve Balci, İclal.
Gaziantep yöresinde gıda işkollarında çalışanlarda ve mide-bağırsak
yangılarında Campylobacter jejuni
araştırılması. Gıda Teknolojisi, 2(5):47-56, 1997.
8. Erturk, Ersin, Erkmen, Osman and Oner, Mehmet D.
Effect of various supplements on riboflavin production by Ashbya gossypii in whey.
Turkish Journal of Engineering and Environmental Science (TÜBİTAK), 22:371-376,
1998.
9. Bozkurt, Hüseyin ve Erkmen, Osman. Gıdaların kalitesini
belirlemede ve korumada modelleme. Gıda Teknolojisi, 4(1):63-70, 1999. (Rewiev)
10.
Erkmen, Osman. Kaliteli ve güvenli gıda üretimi için ışınlama
yöntemi. Dünya-Gıda, 2000-02:58-61, 2000. (Rewiev)
11. Erkmen, Osman.
Gaziantep yöresi süt örneklerinde brucella antikorlarının araştırılması. Dünya-Gıda, 2000-04:52-54, 2000.
12. Erkmen, Osman. Probiyotik bakterilerin önemi. Gıda Bilimi
Teknolojisi, 5(1):26-32, 2000. (Rewiev)
13. Erkmen, Osman. Yüksek gerilim elektrik alanı tekniğinin
gıdaların korunmasında kullanımı. S. Ü. Ziraat Fakültesi Dergisi,
14(24):102-111, 2000. (Rewiev)
14. Erkmen, Osman. Gaziantep Tıp Fakültesi hastanesinde hasta,
personel ve çevre örneklerinden izole edilen Staphylacoccus aureus
suşlarının bakteriyofaj tilendirilmesi. Mikrobiyoloji Bülteni, 34:293-302,
2000.
15. Erkmen, Osman. Yüksek karbon dioksit basıncının
mikroorganizmalar ve gıda kalitesi üzerine etkileri. Dünya-Gıda, 2001-04:73-76,
2001. (Rewiev)
16. Erkmen, Osman ve FADILOĞLU, Sibel. Gıda fermantasyonunda mikroorganizmaların
kullanımı. Dünya-Gıda, 2001-05:56-61, 2001. (Rewiev)
17. Erkmen, Osman. Uses of ozone to improve the safety and
quality of foods. Food Technology, 5(2):58-64,
2001. (Rewiev)
18. FADILOGLU, Sibel and Erkmen, Osman. Effects of carbon and
nitrogen sources on lipase production by Candida rugosa. Turkish Journal
of Engineering and Environmental Science (TUBİTAK), 26(3):249-254, 2002.
19. Erkmen, Osman. Gıda
üretiminde recombinant DNA teknolojisinin önemi. Dünya-Gıda,
2003-2 :75-77, 2003. (Rewiev)
20. Erkmen, Osman ve Yazıcı, Necmettin.
Salınımlı manyetik alanın gıdaların korunmasında kullanımı. Dünya-Gıda,
2003-11: 81-84, 2003. (Rewiev)
NATIONAL SYMPOSIUM ARTICLES /
ULUSAL SEMPOZYUMLARI
1. Erkmen,
Osman ve Bozoğlu, Faruk T. Salmonella typhimurium’un Beyaz
peynir yapımına ve saklama süresine bağlı olarak yaşama süresinin belirlenmesi.
Gıda Mühendisliği Kongresi, İzmir-1992, s.212-221.
2. Güngör, Sabri ve Erkmen, Osman. Metisillin ve gentamisine
dirençli Staphylococcus aureus'lara vancomisin ve fluorokinolonların
in-vitro aktiviteleri. 9. Türkiye Antibiyotik ve Kemoterapi Kongresi, Ürgüp,
Ankem Dergisi, 8(2):100, 1994.
3. Erkmen, Osman, Çakıcı, Hülya, Kahraman, Mehmet
E. ve Söylemez, Zerrin. Gaziantep yöresi yoğurtlarının kimyasal ve
mikrobiyolojik analizleri. II. Gıda Mühendisliği Kongresi, Gaziantep-1994, s.
188-194.
4. Erkmen, Osman. ve Güngör, Sabri. Nozokomiyal
enfeksiyonlardan izole edilen Staphylococcus aureus suşlarının imipenem
ve diğer bazı antimikrobiyallere in-vitro duyarlılıkları. II. Simpozyum.
Antimikrobik Kemoterapi Günleri: Klinik Laboratuvar Uygulamaları ve Yenilikler.
2-4 Mayıs 1995, Belek-Antalya. Türk Mikrobiyoloji Cemiyeti Yayını, No: 21,
sayfa 28.
5. Erkmen, Osman. Staphylococcus aureus'un
Beyaz peynir yapım ve saklama süresine bağlı olarak yaşama süresinin
belirlenmesi. 9. KÜKEM Kongresi, 20-22 Eylül, 1995, Denizli, 9. KÜKEM Kongresi
Özel Sayısı, 18(2):62.
6. Erkmen, Osman, Güngör, Sabri ve Balcı, İclal.
Nozokomiyal enfeksiyonlardan izole edilen Staphylococcus aureus'ların
faj gruplarına göre dağılışı ve faj tipleri. 5. Ulusal İnfeksiyon Hastalıkları
Kongresi, 4-6 Eylül 1995, İstanbul. Türk Mikrobiyoloji Cemiyeti Yayını No: 23,
sayfa 117.
7. Balcı, İclal, Berktaş, Mustafa, Güngör, Sabri, Erkmen, Osman ve Türkeri, Cemil. Çeşitli klinik
örneklerden mikoplazma ve üreplazmaların izolasyonu. XXVII. Türk Mikrobiyoloji
Kongresi, 7-10 Mayıs, 1996, Antalya, sayfa 137.
8. Balcı, İclal, Berktaş, Mustafa, Güngör, Sabri, Erkmen, Osman ve Türkeri, Cemil. Üst ve alt
solunum yolu enfeksiyonlarında Mycoplasma pneumoniae'nin rolü. XXVII.
Türk Mikrobiyoloji Kongresi, 7-10 Mayıs, 1996, Antalya, sayfa 138.
9. Erkmen, Osman ve
Gök, İlkay. Yüksek karbon dioksit basıncının Yersinia enterocolitica
üzerine antimicrobiyal etkisi. Gıda Mühendisliği III. Ulusal Sempozyumu, 22-23
Eylül, 1997, Ankara, sayfa 134-139.
10. Erkmen, Osman ve Alben, Emine. Yüksek karbon dioksit basıncının Esherichia
coli üzerine antimicrobial etkisi. 2000’li yıllarda Gıda Bilimi ve
Teknolojisi Kongresi, 18-20 Etkim 1999, Ege Üniversitesi Atatürk Kültür
Merkezi, İzmir, s. 57.
11. Bozkurt, Hüseyin ve Erkmen,
Osman. Beyaz Peynir’de Yersinia enterocolitica ve toplam aerobik
bakteri inaktivasyonunun modellenmesi. 2000’li yıllarda Gıda Bilimi ve
Teknolojisi Kongresi, 18-20 Etkim 1999, Ege Üniversitesi Atatürk Kültür
Merkezi, İzmir, s. 59.
12. Hengirmen, Mehmet O., Kerslıgil, Vedat M. ve Erkmen, Osman Yüksek gerilim elektrik
darbelerinin Escherichia coli üzerine etkisi. Elektrik-Elektronik
Bilgisayar Mühendisliği 8. Ulusal Kongresi, 6-12 Eylül 1999, GAZİANTEP,
S.752-754.
13. Bozkurt,
Hüseyin ve Erkmen, Osman. Stareter kültür karışımının Türk sucuğundaki pH, TBA, ve
biyojenik aminlerin oluşumu üzerine etkisi. 12. Biyoteknoloji Kongresi
Balikesir-Ayvalık, 17-21 Eylül, 2001, s. 88.
14. Erkmen, Osman, ve
Alben, Emine. Gıda üretiminde
genetik mühendisliği ve güvenirliliği. 12. Biyoteknoloji Kongresi
Balikesir-Ayvalık, 17-21 Eylül, 2001,
s. 99.
15. Alben, Emine ve Erkmen, Osman, Elek altı unu kullanılarak Aspergillus
niger ile sitrik asit üretimi. 12. Biyoteknoloji Kongresi
Balikesir-Ayvalık, 17-21 Eylül, 2001, s. 222-22.
INTERNATIONAL SYMPOSIUM ARTICLES /
ULUSLARARASI SEMPOZYUMLAR
1.
BARAZİ, Aykut and ERKMEN, Osman. Survival of Listeria
monocytogenes in sucuk during manufacturing and storage periods at
different modified atmosphere. International
Conference on Industrial Microbiology and Applied Biotechnology, October 9 - 11, 2008, Dunarea de Jos University of Galati,
Romania.
BOOKS / KİTAPLARI
1.
ERKMEN, Osman. A Laboratory Manual in
General Microbiology. University of Gaziantep Press, Gaziantep, ISBN:
975-7375-11-X, 120 pages, 1996.
2.
ERKMEN, Osman. Basic Methods for the Microbiological Analysis of Foods. Nobel
Publishing Company, ISBN: 9944-77-055-8, 564 pages, 2008. (Also published by:
University of Gaziantep Press, Gaziantep, ISBN: 975-7375-26-8, 322 pages,
2000).
3.
ERKMEN, Osman and
Bozoğlu, T. Faruk. Food Microbiology I: Microorganisms in
Foods, Microbial Growth, Foodborne Diseases and Detection of Microorganişsms
and their Toxins. İlke Publishing Company, ISBN: 978-605-5983-13-0, 336 pages,
2008.
4.
ERKMEN, Osman and
Bozoğlu, T. Faruk. Food Microbiology II: Microbial Food Spoilage. İlke Publishing
Company, ISBN: 978-605-5983-14-7, 178 pages, 2008.
5.
ERKMEN, Osman and
Bozoğlu, T. Faruk. Food Microbiology III: Food Preservation. İlke Publishing Company,
ISBN: 978-605-5983-15-4, 236 pages, 2008.
6. ERKMEN, Osman and Bozoğlu, T. Faruk. Food Microbiology IV:
Benefical Uses of Microorganisms for Food Preservation and Health. İlke
Publishing Company, ISBN: 978-605-5983-16-1, 274 pages, 2008.
7. ERKMEN, Osman and Bozoğlu, T. Faruk. Food Safety. İlke Publishing
Company, ISBN: 978-605-5983-17-8, 282 pages, 2008.