Publications & Patents

RESEARCH ACTIVITY & PUBLICATIONS – PUBLISHED ACADEMIC ARTICLES
  1. Yüceer, M., & Caner, C. 2021. Effectiveness of Enzymes on Structural, Functional and Creep-Recovery Behavior of Freshly Prepared Meringue’s Batter using Liquid Egg Albumen. Journal of Food Science and Technology, Accepted-in press.
  2. Yüceer, M., & Caner, C. 2021. The Impact of Coatings and Novel Processing Techniques on Functionality of Table Eggs during Extended Storage Period at Ambient Temperature. Journal of Food Processing and Preservation 45(3) e15261.
  3. Yüceer, M. 2020. Evaluation of physicochemical properties on meringue prepared from phospholipase A2 enzyme-hydrolyzed liquid egg albumen. European Food Research and Technology, 246 (9):1847-1856.
  4. Yüceer, M. & Asik, H. 2020. Texture, Rheology, Storage Stability and Sensory Evaluation of Meringue’s Prepared from Lipase Enzyme-Modified Liquid Egg White. Journal of Food Processing and Preservation, 44 (9), e14667.
  5. Yüceer, M. 2020. Structural and rheological characterization of liquid egg white modified with phospholipase A2 enzyme. Journal of Food Processing and Preservation, 44(6), e14450.
  6. Yüceer, M., & Caner, C. 2020. The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature – part 1: interior quality changes. International Journal of Food Science & Technology, 55(1):259-266.
  7. Yüceer, M. and Caner, C. 2020. The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT‐NIR spectral analysis. International Journal of Food Science & Technology, 55(4):1629-1636.
  8. Yüceer, M. 2020. Rheological Behavior and Structural Characterization of Liquid Egg Yolk Treated with Ultrasound Processing Technique. Academic food Journal, 18(4), 402-410.
  9. Yüceer, M. and Caner, C. 2019. An Assessment and Review of the Halal Food Certification Process Requirements of Industrial Egg Products Journal of Halal Life Style 1:23-34.
  10. Yüceer, M. 2019. Yumurta ve Yumurta Ürünlerinin Pastacılık ve Fırıncılık Sektöründeki Fonksiyonel İşlevleri. Catering Guide 15(85):32. http://cateringguidedergisi.com/2020/01/10/yumurta/
  11. Yuceer, M., Ilyasoglu H., Ozcelik, B. 2016. Comparison of Flow Behavior and Physicochemical Characteristic of Low-Cholesterol Mayonnaises Produced with Cholesterol Reduced Egg Yolk, Journal of Applied Poultry Research, 25(4): 518-527.
  12. Yüceer, M. and Caner, C. 2018. Ultrasound; a Novel and Innovative Processing Method for Egg and Egg Products Preservation. Mini Review. Journal of Chemical Biology and Pharmaceutical Chemistry 1(1):1-3.
  13. Yuceer, M., Ilyasoglu H., Ozcelik, B. 2016. Comparison of Flow Behavior and Physicochemical Characteristic of Low-Cholesterol Mayonnaises Produced with Cholesterol Reduced Egg Yolk, Journal of Applied Poultry Research, 25(4): 518-527.
  14. Yuceer, M., Aday, M. S. and Caner, C. 2016. Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage. Journal of the Science of Food and Agriculture, 96(8): 2755-2763.
  15. Caner, C. and Yuceer, M. 2015. Efficacy of Various Protein-Based coating on enhancing the Shelf Life of Fresh Eggs during Storage. Poultry Science, 94(7):1665-77.
  16. Caner, C. and Yuceer, M. 2015. Maintaining Functional Properties of Fresh Eggs by Ultrasound Treatment. Journal of the Science of Food and Agriculture, 95(14):2880-2891.
  17. Yuceer, M. and Caner, C. 2014. Antimicrobial Lysozyme-Chitosan Coatings Affect Functional properties and Shelf Life of Chicken Eggs during Storage.  Journal of the Science of Food and Agriculture 94(1):153-162.
  18. Yuceer, M. and Caner, C. 2016. Effects of Gaseous Ozone Treatment on microbial Quality of Fresh Eggs during Storage. Academic Food Journal 41(1):1-8.  
  19. Yuceer, M. and Caner, C. 2013. Effect of Lysozyme-Chitosan Based Coatings on Microbial Quality of Fresh Eggs. Academic Food Journal 11(1): 40-45.
  20. Yuceer, M., Temizkan, R. ve Caner, C. 2012. Eggs as a Functional Food: Its Components and Functional Properties. Academic Food Journal 10(4): 70-76.
  21. Yüceer, M., 2017. Böcek Menşeli Protein Kaynaklarının Helal Gıda Sektöründeki Yeri. Helal Yaşam Rehberi Dergisi (Helal ve Sağlıklı Ürünleri Araştırma Dergisi), 11:56(13-15).
RESEARCH ACTIVITY & PRESENTATIONS CONFERENCE ARTICLES
  1. Yüceer, M. 2019. Effect of Ultrasound Processing on The Physico-Functional Characteristics of Liquid Egg Yolk. XVIII European Symposium on The Quality of Eggs and Egg Products. 23-26 June, 2019. (oral presentation), Cesme-Izmir, Turkey, pp: 89-91.
  2. Yüceer, M. & Caner, C. 2019. Physicochemical and Functional Properties of Protease, Lipase and Phospholipase A2 Enzyme-Modified Liquid Egg’s White. XVIII European Symposium on The Quality of Eggs and Egg Products. 23-26 June, 2019. (oral presentation), Cesme-Izmir, Turkey, pp: 88-89.
  3. Aşık, H. Yüceer, M. & Caner, C. 2019. Rheological Behaviors of Modified Liquid Egg Albumen with Lipase Enzyme. XVIII European Symposium on The Quality of Eggs and Egg Products. 23-26 June, 2019. (oral presentation by Yüceer, M.), Cesme-Izmir, Turkey, pp: 75-78.
  4. Yüceer, M. & Caner, C. 2019. Innovative Eggs and Egg Products. XVIII European Symposium on The Quality of Eggs and Egg Products. 23-26 June, 2019. (poster presentation), Cesme-Izmir, Turkey, pp: 110-112.
  5. Aşık, H. Yüceer, M. & Caner, C. 2019. Effects of Lipase Enzyme on Physico-Functional Quality of Liquid Egg White. 4th International Anatolian Agriculture Food, Environment, and Biology Conference (TAGID 2019). 20-22 April, 2019. (poster presentation), Afyonkarahisar, Turkey, pp: 1043-1044.
  6. Yüceer, M. & Caner, C. 2018. Rheological Characterization of Protease Treated Liquid Egg White. The International Symposium on Food Rheology and Texture. 19-21 Oct, 2018. (poster presentation) Istanbul, Turkey.
  7. Yüceer, M. & Caner, C. 2018. Ultrasound Treatment of Fresh Eggs- Effects on Bacterial Quality. International Poultry Science Congress of WPSA Turkish Branch. 09-12 May, 2018. (oral presentation) Niğde, Turkey, pp: 206-212.
  8. Yüceer, M. 2018. Emerging and New Non-Thermal Food Preservation Technologies in Egg Processing – Trends and Future Industrial Perspectives- An Overview. International Poultry Science Congress of WPSA Turkish Branch. 09-12 May, 2018. (poster presentation) Niğde, Turkey, pp: 683-689.
  9. Yüceer, M. & Caner, C. 2018. Liquid Egg White Enzyme Modification Using Protease- Effects on Physio-Chemical Characteristics. International Poultry Science Congress of WPSA Turkish Branch. 09-12 May, 2018. (poster presentation) Niğde, Turkey, pp: 650-658.
  10. Yüceer, M. & Caner, C. 2018. The Edible Coatings for Maintaining Eggs Quality and Minimize Eggshell Breakage- A-Review. International Poultry Science Congress of WPSA Turkish Branch. 09-12 May, 2018. (poster presentation) Niğde, Turkey, pp: 672-680.
  11. Yüceer, M., Unakıtan, A., Altaş, Y. and Uzer, O. L., 2017. Implementing A 5S Project to Reduce Waste Process in Egg Processing Plant. XVII. European Symposium on the Quality of Eggs and Egg Products. 03-05 September 2017. (poster presentation) Edinburgh, Scotland.
  12. Yüceer, M., Temizkan, R. Büyükcan, M. B. and Caner, C., 2017. Color Changes of Coated, Ozone and Ultrasound Treated Eggs during Long Term Storage. XVII. European Symposium on the Quality of Eggs and Egg Products. 03-05 September 2017. (poster presentation) Edinburgh, Scotland.
  13. Yüceer, M., Caner, C. and Temizkan, R., 2017. Physicochemical Characteristics, Functional Properties and Rheological Behaviors of Ultrasound Treated Liquid Whole Egg. XVII. European Symposium on the Quality of Eggs and Egg Products. 03-05 September 2017. (oral presentation) Edinburgh, Scotland.
  14. Yüceer, M., 2017. Recent Technological Developments and Innovations in Halal Food Processing Industry. The 9th International Halal and Tayyib Conference, 23-24 October, 2017. (invited speaker), Istanbul.
  15. Yüceer, M. and Caner, M. 2017. Halal Certification Process in Egg and Egg Products. International 4th Halal and Healthy Food Congress. 03-05 November, 2017 (poster presentation), Ankara, Turkey
  16. Yüceer, M. and Caner, M. 2017. Halal and Healthy Food for A Good Life. International 4th Halal and Healthy Food Congress. 03-05 November, 2017 (poster presentation), Ankara, Turkey
  17. Yuceer, M., Caner, C., Aldemir, H. ve Temizkan, R. Fosfolipaz Enziminin Sıvı Yumurta Akı Fonksiyonel Kalitesine Etkisi. 9. Gıda Mühendisliği Kongresi (poster presentation), p:178, 12-14.11.2015, Selçuk, İzmir.
  18. Yuceer, M., Caner, C. ve Temizkan, R. Sıvı Yumurta Kalitesine Termal İşleme Tekniklerne Alternatif Olarak Yeni Tekniklerin Kullanımı ve Etkinliği. 9. Gıda Mühendisliği Kongresi (poster presentation), p:179, 12-14.11.2015, Selçuk, İzmir.
  19. Bacak, Ş., Yuceer, M. and Caner, C. 2015. Consumer Perception and Behaviours towards Halal Food Consumption in Canakkale (poster presentation). International 3rd Halal and Healthy Food Congress, pp:132-133, 30-31 Oct, Istanbul, Turkey
  20. Yuceer, M., Temizkan, R., Aldemir, H. and Caner, C., 2015. Enzyme Modified Liquid Egg White Rheological Characterization. 6. National Veterinary Food Hygiene Congress (oral presentation), p:IX, 7-11 Oct., Van, Turkey
  21. Yuceer, M., Temizkan, R., Aldemir, H. and Caner, C., 2015. Application of Pulsed Light Technique on Foods. 6. National Veterinary Food Hygiene Congress (poster presentation), p:244-245, 7-11 Oct., Van, Turkey
  22. Yuceer, M., Temizkan, R., Aldemir, H. and Caner, C., 2015 Non-Thermal New Techniques in Food Processing. 6. National Veterinary Food Hygiene Congress (poster presentation), p:242-243, 7-11 Oct., Van, Turkey
  23. Yuceer, M., Temizkan, R., Buyukcan, B. and Caner, C. 2015. FT-NIR Application as An Alternative Tool for Evaluation of Ozone-Treated Eggs Freshness during Storage. XVI. European Symposium on the Quality of Eggs and Egg Products, (Oral Presentation). World’s Poultry Science Journal, Book of Abstracts Vol. 71, Supp .1, 10-13 May 2015. France-Nantes.
  24. Yuceer, M., Temizkan, R. and Caner, C. 2015. Evaluating of Color Changes in Various Edible Coated Eggs during Storage. XVI. European Symposium on the Quality of Eggs and Egg Products, Poster Presentation. 10-13 May 2015. France-Nantes.
  25. Yuceer, M., Temizkan, R. and Caner, C. 2015. Investigating FT-NIR Spectral and Color Properties of Lysozyme-Chitosan Coated Egg Freshness during Storage. XVI. European Symposium on the Quality of Eggs and Egg Products, Poster Presentation. 10-13 May 2015. France-Nantes.
  26. Yuceer, M. and Caner, C. 2014. The Use of Natural Antimicrobials in Egg and Egg Products. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul.
  27. Yuceer, M. and Ozcelik B. 2014. Evaluation of the physicochemical properties of cholesterol reduced egg yolk cross-linked with β-cyclodextrine. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul
  28. Yuceer, M. and Ozcelik, B. 2014. New Developments in Processing of Cholesterol Reduced Egg Products. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul.
  29. Yuceer, M. and Caner, C. 2014. Potential Application of Novel Processing Techniques in Egg Processing. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul.
  30. Yuceer, M. and Caner, C. 2010. Traditional Egg and Egg Products. 15-17 April, The 1’st International Traditional Foods from Adriatic to Caucasus. Tekirdag, Turkiye.
  31. Yuceer, M. and Caner, C. 2010. Various Coating Improves Chicken Egg Quality and Minimizes Eggshell Breakage. 16-18 September, VI. International Packaging Congress. Istanbul, Turkiye.
  32. Yuceer, M., Caner, C. and Kartal, S. 2010. Microwave Suspectors: Innovative Active Packaging. 16-18.09.2010, VI. International Packaging Congress. Istanbul, Turkiye.
  33. Temizkan, R., Buyukcan, M. B., Yuceer, M. ve Caner, C. 2013. Biopolymer-Based Nano composites in Food Packaging 09-11 May, VII. International Packaging Congress. İzmir, Turkiye.
  34. Yuceer, M. and Caner, C. 2009. Novel Techniques of Measurement of Chemical and Physical Properties in Shell Eggs during Storage Period. 21-25 June, The XIII European Symposium on the Quality of Eggs and Egg Products. Turku. Finland.
  35. Yuceer, M. and Ozcelik, B. 2009. “Rheological Properties of Egg Yolk Cholesterol and Fat Reduced Mayonnaise.” Poster presentation. 3rd International Congress on Food and Nutrition. 22-25 April, Antalya, Turkiye.
  36. Yuceer, M. and Ozcelik, B. 2008. “Production of Cholesterol Reduced Pasteurized Egg Yolk by Adsorption of Cholesterol with Beta-Cyclodextrine.” Poster presentation. IFT’08 Annual Meeting& Food Expo. June 28-July 1, New Orleans, USA.
  37. Yuceer, M. 2009. “Production of Cholesterol Reduced Egg Yolk Adsorption with Beta-Cyclodextrine.” 21-25 June, The XIII European Symposium on the Quality of Eggs and Egg Products. Turku. Finland.
  38. Yuceer, M. and Ozcelik, B. 2009. “Purification of Egg Albumins and Functional Characterization” II. Traditional Foods Symposium. 27-29 May. Van, Turkiye.
  39. Yuceer, M. and Caner, C. 2011 “Effect of Lysozyme-Chitosan Based Coatings on Quality Criteria of Fresh Eggs.” 24-27 Nov. 7. Food Engineering Congress. Ankara, Turkiye.
  40. Yuceer, M. and Caner, C. 2009. “Emerging Techniques on Processing of Egg and Egg Products” 06-08 Nov., 6. Food Engineering Congress, Antalya, Turkiye.
PATENTS
  1. Yuceer, M. and Caner, C. 2018. New Method of Production Meringues Using Enzyme Modified Liquid Egg. 2018/01572.
  2. Yuceer, M. Caner, C. and Temizkan, R. 2018. A Method of Ultrasonication of Liquid Egg. 2018/08369.
  3. Yuceer, M. 2018. Eggshell and Membrane Separating Machine. 2018/017746. (supported with ITU NOVA).
  4. Yuceer, M. 2020. A Spreadable Egg Product Production Method. 2020/18067.
  5. Yuceer, M. 2021. A Method to Prevent Caramelization in Egg White Powder Production. 2021/004156.
AWARDS
  1. First Prize Award in Trakya Project, R&D and Innovation Competition (Organized by Trakya Development Agency & Union of Trakya University) – 07.11.2017. The project received the first prize and commercialization award. Project Title: Development and Production of Functional Egg Protein Powder Based Sports Drink Product.
  2. Silver Medal – The ISIF'20 International Inventions Fair organized by The Industry and Technology Ministry, the Turkish Patent and Trademark Agency, International inventors Union Federation (IFIA), the World Intellectual Property Organization (WIPO), European Patent Office (EPO) and Turkey Technology Team held with the Foundation's support, and this year the 5th of as a result of the evaluations made by the international jury between 05 August - 10 September at ISIF'20 International Inventions Fair. The patent title: 'Meringue Production with Liquid Egg Whites Fermented with Enzymes Method' attended to the international invention fair.
  3. The International Federation of Inventors (IFIA), organized OFEED 2020 Innovation Week International Fair, with 694 inventions from 27 countries were exhibited. In the international event held within the scope of "Innovation Week IWA 2020", Dr. Muhammed YÜCEER was awarded a silver medal with his patent: "Meringue Production Method with Liquid Egg Whites Fermented with Enzymes".
  4. Champion in AKAGİM Project Market Competition organized by Ataşehir Municipality, Istanbul in 25 Dec, 2020. The project team (Dr. Muhammed Yüceer, Sefanur Yavuz, E. Lara Özmete) received the first prize award. Project Title: Natural eggshell membrane production for joint pain.
  5. First Prize Award in 7th Innovation Competition organized by Başakşehir Living Hub., Istanbul in 24 Dec, 2020. The project team (Dr. Muhammed Yüceer, Prof.Dr. Cengiz Caner, Sefanur Yavuz, E. Lara Özmete) received the first prize award.