1. Coskun, M. , Argun, S.; Kirtil, E. (2022). Improving The Physical Stability Of Virgin Olive Oil Mayonnaise . Journal of Advanced Research in Natural and Applied Sciences. https://doi.org/10.28979/jarnas.1097902

2. Cokeker, C. , Argun, S.; Kirtil, E. (2022). Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Dough Formulations . Journal of Advanced Research in Natural and Applied Sciences. https://doi.org/10.28979/jarnas.1097860

3. Kirtil, E., Svitova, T., Radke, C. J., Oztop, M. H., & Sahin, S. (2022). Investigation of surface properties of quince seed extract as a novel polymeric surfactant. Food Hydrocolloids, 123(September 2021), 107185. https://doi.org/10.1016/j.foodhyd.2021.107185

4. Kirtil, E., Aydogdu, A., Svitova, T., & Radke, C. J. (2021). Assessment of the performance of several novel approaches to improve physical properties of guar gum based biopolymer films. Food Packaging and Shelf Life, 29(June), 100687. https://doi.org/10.1016/j.fpsl.2021.100687

5. Kirtil, E., Kurtkaya, E., Svitova, T., Radke, C. J., Oztop, M. H., & Sahin, S. (2021). Examination of interfacial properties of quince seed extract on a sunflower oil-water interface. Chemical Engineering Science, 245, 116951. https://doi.org/10.1016/j.ces.2021.116951

6. Aydogdu, A., Radke, C. J., Bezci, S., & Kirtil, E. (2020). Characterization of curcumin incorporated guar gum/orange oil antimicrobial emulsion films. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2019.12.255

7. Aydogdu, A., Kirtil, E., Sumnu, G., Oztop, M. H., & Aydogdu, Y. (2018). Utilization of lentil flour as a biopolymer source for the development of edible films. Journal of Applied Polymer Science. https://doi.org/10.1002/app.46356

8. Bulut, M., Bayer, Ö., Kırtıl, E., & Bayındırlı, A. (2018). Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer. International Journal of Refrigeration, 88. https://doi.org/10.1016/j.ijrefrig.2018.02.030

9. Kirtil, E., Cikrikci, S., & Oztop, M. H. (2017). Recent Advances in time domain NMR & MRI Sensors and Their Food Applications. Current Opinion in Food Science. https://doi.org/10.1016/j.cofs.2017.07.005

10. Kirtil,E.,Dag,Damla,Guner,S.,Unal,K.&Oztop,M.H.(2017),Dynamicsofunloadedandgreentea
extract loaded lecithin based liposomal dispersions investigated by nuclear magnetic resonance T2
relaxation. Food Research International. https://doi.org/10.1016/j.foodres.2017.06.064

11. Kirtil, E., Tonyali, B., Aydogdu, A., Yıldız Bulut, E., Cilek Tatar, B., & Oztop, M. H. (2017) Visualization of cakes differing in oil content with Magnetic Resonance Imaging. International Journal
of Food Properties. http://dx.doi.org/10.1080/10942912.2017.1326057

13. Kirtil,E.,Kilercioglu,M.,&Oztop,M.H.(2016).ModifiedAtmospherePackagingofFoods.Reference Module in Food Sciences (pp. 1–6). http://doi.org/http://dx.doi.org/10.1016/B978-0-08-100596-5.03218- 2
14. Kirtil, E., & Oztop, M. H. (2016a). 1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing. Food Engineering Reviews, 8(1), 1–22. http://doi.org/10.1007/s12393-015-9118-y

15. Kirtil, E., & Oztop, M. H. (2016b). Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid. Food Research International, 85, 84–94. http://doi.org/10.1016/j.foodres.2016.04.019

16. Kirtil, E., & Oztop, M. H. (2016c). Controlled and Modified Atmosphere Packaging. Reference Module in Food Science (pp. 1–2). Elsevier. http://doi.org/10.1016/B978-0-08-100596-5.03376-X

17. Kirtil, E., Oztop, M. H., Sirijariyawat, A., Ngamchuachit, P., Barrett, D. M., & McCarthy, M. J. (2014). Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen- thawed mangoes: An NMR relaxometry study. Food Research International, 66, 409–416. http://doi.org/10.1016/j.foodres.2014.10.006

18. Kırtıl, E.; Öztop, M. H. (2014). Enkapsülasyon Maddesi Olarak Lipozom ve Gıdalarda Kullanımı : Yapısı, Karakterizasyonu, Üretimi ve Stabilitesi. Akademik Gıda, 12(4), 41–57.

Kişinin DersWeb siteleri

• KMB 471 Yüzey Kimyası ve Kolloid Bilimine Giriş
• KMB 516 Yüzey Fizikokimyası
• MÜH 361 Gıdaların Bilimi: Gerçekler ve Hurafeler

• Doktora: Ortadoğu Teknik Üniversitesi
• Yüksek lisans:
• Lisans: Ortadoğu Teknik Üniversitesi