Uluslararası Hakemli Dergilerde Yayımlanan Makaleler:

1. Pilavtepe-Çelik Mutlu, Buzrul Sencer (2021). Shelf-life Estimation of Mullet (Mugil cephalus) Fillet by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation. Kafkas Universitesi Veteriner Fakultesi Dergisi, 27(5), 625-631., Doi: 10.9775/kvfd.2021.25998

2. Pilavtepe-Çelik Mutlu, Yavuz Yağız, Marshall Maurice, Balaban Murat (2021). Correlation of Mullet (Mugil cephalus) Fillet Color Changes with Chemical and Sensory Attributes during Storage at 0°C. Journal of Aquatic Food Product Technology, Doi: 10.1080/10498850.2021.1895394

3. Pilavtepe-Çelik Mutlu (2018). Freshness Assessment of Mullet (Mugil cephalus) Fillets Stored at 4˚C by Image Analysis Correlated to Chemical and Sensory Attributes. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 28, 228-236.

4. Pilavtepe-Çelik Mutlu, Özer Nil Pembe, Özkoç Semin Özge, Seyhun Nadide, Dede Nur (2014). Infrared Assisted Microwave Cooking of Atlantic Salmon (Salmo salar). Turkish Journal of Fisheries and Aquatic Sciences, 14(3), 659-665.

5. Pilavtepe-Çelik Mutlu (2013). High hydrostatic pressure HHP inactivation of foodborne pathogens in low acid juices. International Journal of Food Science and Technology, 6, 673-677.

6. Pilavtepe-Çelik Mutlu, Yousef Ahmed, Alpas Hami (2013). Physiological changes of Escherichia coliO157:H7 and Staphylococcus aureus following exposure to high hydrostatic pressure. Journal für Verbraucherschutz und Lebensmittelsicherheit, 8(3), 175-183.

7. Pilavtepe-Çelik Mutlu, Buzrul Sencer, Alpas Hami, Largeteau Alain, Demazeau Gerard (2011). Multi pulsed high hydrostatic pressure treatment for inactivation and injury of Escherichia coli. Journal für Verbraucherschutz und Lebensmittelsicherheit (Journal of Consumer Protection and Food Safety), Vol. 6, 343-348.

8. Pilavtepe-Çelik Mutlu, Buzrul Sencer, Alpas Hami, Bozoğlu Faruk (2009). Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water. Journal of Food Engineering, Vol. 90, 388-394.

9. Pilavtepe-Çelik Mutlu, Balaban Murat O, Alpas Hami, Yousef Ahmed E (2008). Image analysis based quantification of bacterial volume change with high hydrostatic pressure. Journal of Food Science, 73(9), 423-429.

Kişinin DersWeb siteleri

• KMB 472 Mühendisler için Gıda Kimyası
• KMB 520 Gıda Teknolojisinde Özel Konular-1
• KMB 529 İstatistiksel Deneysel Analiz
• MÜH 360 Mühendisler için Uygulamalı İstatistik

Fachruqi WARİS, Aloe vera bitkisinin soğukta depolanan levrek (Dicentrachus labrax) dilimlerinin kalitesi üzerine etkileri, Ocak 2023.

İsmail ACAR, Bitkisel sıvı ekstraktların soğuk tütsülenmiş somon (Salmo salar) üzerindeki antimikrobiyal etkisi, Ocak 2023.

Betigül SERTYELESER,Soğukta depolanan deniz salyangozunun (Rapana venosa Valenciennes) tazeliğinin belirlenmesinde bilgisayarlı resim analizinin kullanılması, Eylül 2019.

• Doktora: Orta Doğu Teknik Üniversitesi, Gıda Mühendisliği
• Yüksek lisans:
• Lisans: Hacettepe Üniversitesi, Gıda Mühendisliği