PUBLICATIONS:

 

Edited books:

                 

Kaletunç, G. and Breslauer, K.J. 2003. Characterization of Cereals and Flours: Properties, Analysis, and Applications. Marcel Dekker, New York, 620 pages.  

 

Chapters in edited books:

 

Kaletunç, G. and Breslauer, K.J. 2003 "C alorimetry of Pre- and Post-Extruded Cereal Flours" In: Characterization of Cereals and Flours: Properties, Analysis, and Applications. G. Kaletunc and K. Breslauer Eds., pp. 1-35. Marcel Dekker, New York

 

Kaletunç, G., 2003 "Construction of State Diagrams for Cereal Processing" In: Characterization of Cereals and Flours: Properties, Analysis, and Applications. G. Kaletunç and K. Breslauer Eds., pp. 151-173. Marcel Dekker , New York

 

Huang, L Larry, V. and Kaletunc, G. 2003. Utilization of rheological properties in product and process development. In Characterization of Cereals and Flours: Properties, Analysis, and Applications, eds. G. Kaletunç and K.J. Breslauer, pp. 351-368. Marcel-Dekker, New York.

 

Kaletunç, G., 2003 "Phase Diagrams", In: The Encyclopedia of Agricultural, Food, and Biological Engineering, D. Heldman Ed. pp. 745-750. Marcel Dekker, New York.

 

Kaletunc, G. 2001. Thermal analysis of bacteria using differential scanning calorimetry. In Novel Process and Control Technologies in the Food Industry ed . Bozoglu, F., Deak, T. and Ray, B. pp. 227-235. Amsterdam: IOS press.

 

Journal articles:

Bozoglu, F., Alpas , H., and Kaletunç, G. 2004. Effect of storage temperature on injury recovery of foodborne pathogens in High Hydrostatic Pressure (HHP) treated milk FEMS, 40: 231-235.

Alpas H., Lee J., Bozoglu F., and Kaletunç G. 2003 . Evaluation of high hydrostatic pressure-sensitivity of Staphylococcus aureus and Escherichia coli O157:H7 by differential scanning calorimetry Int J of Food Microbiol, 87: 229-237.

 

Cremer, D. and Kaletunç, G. 2003 . Fourier transform infrared microspectroscopic study of the chemical microstructure of corn and oat flour-based extrudates. Carbohyd Polym, 52: 53-65.

 

Barrett, A., Cardello, A., Maguire, P., Richardson, M., Kaletunç, G., and Lesher, L. 2002 . Effects of Sucrose Ester, Dough Conditioner, and Storage Temperature on Long-Term Textural Stability of Shelf-Stable Bread. Cereal Chem. 79:806-811.

 

Lee, J., and Kaletunç, G. 2002 . Evaluation of the heat inactivation of Escherichia coli and Lactobacillus plantaru m by differential scanning calorimetry. Appl. Environ. Microbiol. 68:5379-5386.

 

Lee, J. and Kaletunç, G. 2002 . Calorimetric determination of inactivation parameters of micro-organisms. J. Appl. Microbiol. 93: 178-189

 

Barrett, A.H. and Kaletunç, G. 1998 . Quantitative description of fracturability changes in puffed corn extrudates affected by sorption of low levels of moisture. Cereal Chem, 75(5), 695-698.

 

Kaletunç, G. and Breslauer, K.J. 1996 . Construction of a wheat-flour state diagram application to extrusion processing, J. Therm Anal, 47(5): 1267-1288.

 

Barrett, A.H., Kaletunç, G., Rosenberg, S. and Breslauer, K.J. 1995 . Effect of sucrose on the structure, mechanical strength, and thermal properties of corn extrudates. Carbohyd Polym, 26(4): 261-269.

Kaletunç, G. and Breslauer, K.J. 1993 . Glass transitions of extrudates: relationship with processing-induced fragmentation and end-product attributes. Cereal Chem., 70(5), 548-552.

 

Turhan, M. and Kaletunç, G. 1992 . Modelling of salt diffusion in white cheese during long-term brining. J. of Food Sci. 57: 1082-1085.

 

Kaletunç, G., Normand, M.D., Nussinovitch, A. and Peleg, M. 1992 . Instrumental determination of elasticity of marshmallow. J. Texture Stud, 23: 47-56.

 

Kaletunç, G., Normand, M.D., Nussinovitch, A. and Peleg, M. 1991 . Determination of elasticity of gels by successive compression-decompression cycles. Food Hydrocolloids, 5(3): 237-247.

 

Kaletunç, G.,Normand. M.D., Johnson, E.A. and Peleg, M. 1991 . "Degree of elasticity" determination in solid foods. J of Food Sci., 56(4): 950-953.

 

Nussinovitch, A., Lee, S.J., Kaletunç, G. and Peleg, M. 1991 . Model for calculating the compressive deformability of double-layered curdlan gels. Biotechnol. Prog., 7: 272-274.

 

Kaletunç, G., Nussinovitch, A. and Peleg, M. 1990 . Alginate texturization of highly acid fruit pulps and juices. J. of Food Sci. 55: 1759-1761.

 

Nussinovitch, A., Kaletunç, G., Normand, M.D., Peleg, M. 1990 . Recoverable work versus asymptotic relaxation modulus in agar, carrageenan and gellan gels. J. Texture Stud, 21:427-438.

 

Gencer (Kaletunc), G. 1989 . Effect of selected additives on the flow parameters of 1:1 mixtures of carrageenan-guar and CMC-locust bean gum. J. Texture Stud. 20: 473-478.

 

Kaletunç-Gencer, G. and Peleg, M. 1986 . Rheological characteristics of selected food gum mixtures in solution. J. Texture Stud 17: 61-70.

Dogu, T., Kaletunç, G. and Çaglar, A. 1985 . Dynamic analysis of a fluidized bed reactor for sucrose inversion catalyzed by immobilized invertase. Can J. of Chem Eng 63: 67-71.

 

Kaletunç-Gencer, G. and Peleg, M. 1984 . Digitizer aided determination of yield stress in semi-liquid foods. J. of Food Sci. 49: 1620-1621.

 

Editor reviewed journal articles

 

Kaletunç, G. 2001. Food safety. Applied Engineering column in Ohio's Country Journal, 10 (5), 24-25.

 

Bulletins and technical reports

Kaletunç, G , Özadali F. 2002. Food Product Recall Fact Sheets: An Introduction . The Ohio State University Extension Fact Sheet, AEX-250-02

 

Kaletunç, G , Özadali F. 2002. Understanding the Recall Concept in the Food Industry . The Ohio State University Extension Fact Sheet, AEX-251-02

 

Kaletunç, G , Özadali F . Who should be involved in Food Recall planning and execution? The Ohio State University Extension Fact Sheet, AEX-252-03

 

Presentations:

 

Kaletunç , G. 2003 Inactivation of Bacteria: A Calorimetric Investigation . Ohio Valley Thermal Analysis Society , DSC Symposium and ASTM Workshop , August 18, Bowling Green, KY .

 

Kaletunç , G. 2003 Evaluation by calorimetry the inactivation of microorganisms. IFT Annual Meeting, July 12-16, Chicago, IL Abstract 33-3.

 

Lee , J. and Kaletunç , G. 2003 Inactivation of Salmonella enteritidis Treated by a Combination of High Hydrostatic Pressure (HHP) and Nisin: A Calorimetric Investigation. ASM 103rd General Meeting, May 18-22, 2003 Washington, DC Abstract P-027.

 

Lee, J. and Kaletunç , G. 2002 Calorimetric evaluation of the thermal stability of ribosomes isolated from Escherichia coli and Lactobacillus plantarum . IFT Annual Meeting, June 15-19, Anaheim, CA Abstract 100A-26.

 

Barrett , A.H., Marando, G., Kaletunc, G ., Taub, I.A., and Leung, H. 2002 Effect of various enzymes on the firming of shelf-stable bread. 87 th Annual Meeting of Cereal Chemists, Montreal, Canada October 13-17, 2002 Abstract 176.

 

Kaletunç , G. and Yosick, K. 2002 Retrogradation rate of high pressure and thermally produced starch-sucrose gels. 87 th Annual Meeting of Cereal Chemists, Montreal, Canada October 13-17, 2002 Abstract 338.

 

Alpas , H., Bozoglu, F., Lee, J., and Kaletunç , G. 2002 Studies on the Effect of high Hydrostatic Pressure (HHP) on Cell morphology of Leuconostoc mesenteroides with Scanning Electron Microscopy (SEM) IFT Annual Meeting, June 15-19, Anaheim, CA Abstract 61C-25.

 

Kaletunç , G. 2002 Determination of inactivation kinetic parameters of bacteria using differential scanning calorimetry. The 30th annual NATAS Conference, September 23-25, Pittsburgh, Pennsylvania   Abstract 33-3.

 

Lee, J . and Kaletunç, G. 2001 Calorimetric determination of microbial survival curve of Escherichia   coli . IFT Annual Meeting, June 23-27, New Orleans, Louisiana, abs.88D-23.

 

First, L. and Kaletunç, G. 2001 Application of state diagram to pasta processing . IFT Annual Meeting, June 23-27, New Orleans, Louisiana, abs.88C-5.

 

Cremer, D. R. and Kaletunç G . 2000 The chemical microstructure of cereal flour extrudates as determined by FTIR- microscopy. Deutscher Lebensmittelchemikertag 2000 (German Food Chemists Meeting), Stuttgart-Hohenheim,   September 11- 13.

 

Kaletunç, G . 2000 Development of standard methods for measurement of physical properties of foods using DSC . IFT Annual Meeting, Dallas, June 10-14, Texas, abs. 2-5.

 

Lee, J . and Kaletunç, G. 2000 Evaluation by differential scanning calorimetry of the inactivation of microorganisms by environmental stresses . IFT Annual Meeting, June 10-14, Dallas, Texas, abs.51H-17.

 

Cremer, D. and Kaletunç, G. 2000 Comparison of the Chemical Microstructure of Corn and Oat Flour Based Extrudates by FTIR Microscopy IFT Annual Meeting, June 10-14, Dallas, Texas, abs. 51F-7.

 

Barrett, A.H ., Cardello, A.V. P., Maguire, M. Richardson, Kaletunç, G., Taub, I.A. 1999 . Textural stability of shelf-stable bread:   surfactant, dough conditioner, and storage temperature effects, AACC Annual Meeting, October 30-November 3, Seattle, Washington.

 

Kaletunç, G. 1999 . FTIR microspectroscopy of wheat extrudate compositional microstructure. IFT Annual Meeting , July 14-18, Chicago, Illinois, abs. 60-10.

 

Kaletunç, G. and Breslauer, K.J. 1997 . Influence of storage conditions (temperature, relative humidity) on the moisture sorption characteristics of wheat flour extrudates. IFT Annual Meeting , June 14-18, Orlando, Florida, abs. 18-3.

Kaletunç, G . and Breslauer, K.J. 1996 . Use of glass transition (T g ) as a tool to evaluate the effect of processing-induced fragmentation on the storage stability of wheat flour extrudates. IFT Annual Meeting , June 22-26, New Orleans, Louisiana, abs. 86-10.

Kaletunç, G. and Breslauer, K.J. 1996 . Predicting the heat capacity (C p ) of cereal flours as a function of temperature, moisture, and protein content: A quantitative empirical correlation. IFT Annual Meeting , June 22-26, New Orleans, Louisiana, abs. 33-11.

 

Kaletunç, G., Huang, F., and Breslauer, K.J. 1994 . Characterization of conformational changes in gliadins as a function of pH. IFT Annual Meeting , June 25-29, Atlanta, Georgia.

 Barrett, A.H., Kaletunç, G., Rosenberg, S. and Breslauer, K.J. 1993 . Effect of sucrose and moisture on the mechanical, thermal, and structural properties of corn extrudates. IFT Annual Meeting , July 10-14, Chicago, Illinois, abs. 623.

 Kaletunç, G. and Breslauer, K.J. 1992 . Heat denaturation studies of zein by optical and calorimetric methods. IFT Annual Meeting , June 20-24, New Orleans, Louisiana, abs. 289.

 

Papers in proceedings

 

Karasoy, Z.A. and Gencer, G. 1989 . Influence of temperature, rest time and flour content on rheology of dough. In: Engineering and Food, Vol.1. Spiess, W.E.L. and Schubert, H.(Eds.), Elsevier Applied Science, pp. 98-108.

 

Kaletunç-Gencer, G., Barbosa-Canovas, G.V., Normand, M.D., Rosenau, J.R. and Peleg, M. 1986 . Determination of the flow parameters of fluid foods using a digitizer and a personal computer. In: Food Engineering and Process Applications, Vol. 1. LeMaguer, M. and   Jelen, P. Eds., Elsevier Applied Science, pp. 15-21.

 

Unpublished scholarly presentations:

 

"Inactivation of Bacteria:   A Calorimetric Investigation" Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, Ohio, (1/17/ 2003).

 

" Evaluation by differential scanning calorimetry of the heat inactivation of microorganisms " University of Ljubljana , Slovenia, Biotechnical Faculty, Department of Food Science and Technology seminar (11/7/2002) (Invited)

 

" Evaluation by differential scanning calorimetry of the heat inactivation of microorganisms " Middle East Technical University, Turkey, Food Engineering Department (10/31/2002) (Invited)

 

"Applications of Microcalorimetry in Food and Biological Materials" North American Thermal Analysis Society Short Course, Pittsburgh, (9/21-22/2002) (Invited)

 

" Calorimetric determination of D and z values of Escherichia coli NC-136 Meeting , Columbus, OH (9/16-17/2002)

 

" Overview of modern day extrusion processing of wheat based foods " The 48 th Research Review Conference, USDA ARS Soft Wheat Quality Laboratory & American Association of Cereal Chemists, Cincinnati Section.   (4/4/2001) (Invited)

 

"Application of extrusion processing in cereal industry: Process and product characterization" Middle East Technical University, Turkey, Food Engineering Department (11/1/2001) (Invited)

 

"Extrudate microstructure by light microscopy and FTIR microspectroscopy," Natick Army Research Laboratory, Natick, Massachusetts. (8/16/2000) (Invited)

 

"Development of structure-property relationships:Quantification of extrudate microstructure," Food Science and Technology Department, The Ohio State University. (3/6/2000)

 

"FTIR microspectroscopy of wheat extrudate compositional microstructure," NC-136 Food Engineering Meeting. (10/10/1999)

 

"Measurement of glass transition temperature of biopolymers," NC-136 Meeting, DSC Ad-Hoc Committee Chair report. (10/10/1999)

 

"Glass transition and its application to storage stability" Thomas J. Lipton Company, New Jersey. (3/28/95) (Invited)