TY  - JOUR
AU  - Tomasevic, Igor
AU  - Hambardzumyan, Garegin
AU  - Marmaryan, Gayane
AU  - Nikolic, Aleksandra
AU  - Mujcinovic, Alen
AU  - Sun, Weizheng
AU  - Liu, Xiao-Chen
AU  - Bursać Kovačević, Danijela
AU  - Markovinović, Anica Bebek
AU  - Terjung, Nino
AU  - Heinz, Volker
AU  - Papageorgiou, Maria
AU  - Skendi, Adriana
AU  - Goel, Gunjan
AU  - Raghav, Mamta
AU  - Dalle Zotte, Antonella
AU  - Nakov, Dimitar
AU  - Velkoska, Valentina
AU  - Sołowiej, Bartosz G.
AU  - Semenova, Anastasia A.
AU  - Kuznetsova, Oksana A.
AU  - Krocko, Miroslav
AU  - Duckova, Viera
AU  - Lorenzo, Jose M.
AU  - Echegaray, Noemi
AU  - Oz, Emel
AU  - Oz, Fatih
AU  - Djekic, Ilija
UR  - https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.12815
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6402
AB  - BACKGROUND This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID-19 pandemic. An online survey was conducted in 15 European and Asian countries involving more than 4000 consumers. RESULTS It has confirmed that different socioeconomic characteristics, cultural aspects and education levels shape food safety perceptions within Eurasian countries. The COVID-19 pandemic influenced their beliefs and trust in food safety, which is relatively low on average. However, it is significantly higher for European consumers (especially European Union ones) compared to their Asian counterparts. Both Asian and European respondents agreed that food fraud and climate changes represent a food safety issue. However, European consumers were less concerned regarding the food safety of genetically modified foods and meat and dairy analogs/hybrids. Asian consumers were, to a greater extent, worried about the risk of getting COVID-19 from food, restaurants, food retail establishments and home food deliveries. CONCLUSION Eurasian consumers have put their greatest extent of trust, when food safety assurance is concerned, into food scientists and food producers holding a food safety certificate. Broadly, they are uncertain to what extent their federal governments and food inspectors are competent, able and efficient in ensuring food safety. Higher education of Eurasian consumers was followed by increased food safety confidence in all parts of the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
T2  - Journal of the Science of Food and Agriculture
T2  - Journal of the Science of Food and Agriculture
T1  - Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries
IS  - n/a
VL  - n/a
DO  - 10.1002/jsfa.12815
ER  - 

@article{
author = "Tomasevic, Igor and Hambardzumyan, Garegin and Marmaryan, Gayane and Nikolic, Aleksandra and Mujcinovic, Alen and Sun, Weizheng and Liu, Xiao-Chen and Bursać Kovačević, Danijela and Markovinović, Anica Bebek and Terjung, Nino and Heinz, Volker and Papageorgiou, Maria and Skendi, Adriana and Goel, Gunjan and Raghav, Mamta and Dalle Zotte, Antonella and Nakov, Dimitar and Velkoska, Valentina and Sołowiej, Bartosz G. and Semenova, Anastasia A. and Kuznetsova, Oksana A. and Krocko, Miroslav and Duckova, Viera and Lorenzo, Jose M. and Echegaray, Noemi and Oz, Emel and Oz, Fatih and Djekic, Ilija",
abstract = "BACKGROUND This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID-19 pandemic. An online survey was conducted in 15 European and Asian countries involving more than 4000 consumers. RESULTS It has confirmed that different socioeconomic characteristics, cultural aspects and education levels shape food safety perceptions within Eurasian countries. The COVID-19 pandemic influenced their beliefs and trust in food safety, which is relatively low on average. However, it is significantly higher for European consumers (especially European Union ones) compared to their Asian counterparts. Both Asian and European respondents agreed that food fraud and climate changes represent a food safety issue. However, European consumers were less concerned regarding the food safety of genetically modified foods and meat and dairy analogs/hybrids. Asian consumers were, to a greater extent, worried about the risk of getting COVID-19 from food, restaurants, food retail establishments and home food deliveries. CONCLUSION Eurasian consumers have put their greatest extent of trust, when food safety assurance is concerned, into food scientists and food producers holding a food safety certificate. Broadly, they are uncertain to what extent their federal governments and food inspectors are competent, able and efficient in ensuring food safety. Higher education of Eurasian consumers was followed by increased food safety confidence in all parts of the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.",
journal = "Journal of the Science of Food and Agriculture, Journal of the Science of Food and Agriculture",
title = "Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries",
number = "n/a",
volume = "n/a",
doi = "10.1002/jsfa.12815"
}

Tomasevic, I., Hambardzumyan, G., Marmaryan, G., Nikolic, A., Mujcinovic, A., Sun, W., Liu, X., Bursać Kovačević, D., Markovinović, A. B., Terjung, N., Heinz, V., Papageorgiou, M., Skendi, A., Goel, G., Raghav, M., Dalle Zotte, A., Nakov, D., Velkoska, V., Sołowiej, B. G., Semenova, A. A., Kuznetsova, O. A., Krocko, M., Duckova, V., Lorenzo, J. M., Echegaray, N., Oz, E., Oz, F.,& Djekic, I..Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries. in Journal of the Science of Food and Agriculture, n/a(n/a).
https://doi.org/10.1002/jsfa.12815

Tomasevic I, Hambardzumyan G, Marmaryan G, Nikolic A, Mujcinovic A, Sun W, Liu X, Bursać Kovačević D, Markovinović AB, Terjung N, Heinz V, Papageorgiou M, Skendi A, Goel G, Raghav M, Dalle Zotte A, Nakov D, Velkoska V, Sołowiej BG, Semenova AA, Kuznetsova OA, Krocko M, Duckova V, Lorenzo JM, Echegaray N, Oz E, Oz F, Djekic I. Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries. in Journal of the Science of Food and Agriculture.n/a(n/a).
doi:10.1002/jsfa.12815 .

Tomasevic, Igor, Hambardzumyan, Garegin, Marmaryan, Gayane, Nikolic, Aleksandra, Mujcinovic, Alen, Sun, Weizheng, Liu, Xiao-Chen, Bursać Kovačević, Danijela, Markovinović, Anica Bebek, Terjung, Nino, Heinz, Volker, Papageorgiou, Maria, Skendi, Adriana, Goel, Gunjan, Raghav, Mamta, Dalle Zotte, Antonella, Nakov, Dimitar, Velkoska, Valentina, Sołowiej, Bartosz G., Semenova, Anastasia A., Kuznetsova, Oksana A., Krocko, Miroslav, Duckova, Viera, Lorenzo, Jose M., Echegaray, Noemi, Oz, Emel, Oz, Fatih, Djekic, Ilija, "Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries" in Journal of the Science of Food and Agriculture, n/a, no. n/a,
https://doi.org/10.1002/jsfa.12815 . .

TY  - JOUR
AU  - Oz, Emel
AU  - Şimşek, Ayşegül
AU  - Şimşek, Melih
AU  - Tuncer, Nihal
AU  - Bayrak, Muharrem
AU  - Çadırcı, Kenan
AU  - Brennan, Charles
AU  - Kumar, Mukul
AU  - Proestos, Charalampos
AU  - Brennan, Margaret
AU  - Elobeid, Tahra
AU  - Zeng, Maomao
AU  - Tomasevic, Igor
AU  - Ekiz, Elif
AU  - Oz, Fatih
UR  - https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.16530
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6376
AB  - Microbiota plays an essential role in human development and body homeostasis. Individual and environmental variables influence the diversity of microbiota, which performs crucial biochemical activities in the human body and influences health status and disease in later years. Many diseases in adulthood may be prevented or treated if the relationship between the microbiome, nutrition, especially the immune system, and growth and development could be fully understood. For a healthy gut microbiota, the diet-related changes in the core microbiota must be long-lasting, achieving permanence in microbiota change. This process is possible by maintaining a sustainable diet and adhering to this diet for a long time. Therefore, this study reviewed the relationship between nutrition, microbiota, and various life-threatening diseases.
T2  - International Journal of Food Science & Technology
T2  - International Journal of Food Science & Technology
T1  - A review on microbiota: relation with diseases and nutrients role
IS  - n/a
VL  - n/a
DO  - 10.1111/ijfs.16530
ER  - 

@article{
author = "Oz, Emel and Şimşek, Ayşegül and Şimşek, Melih and Tuncer, Nihal and Bayrak, Muharrem and Çadırcı, Kenan and Brennan, Charles and Kumar, Mukul and Proestos, Charalampos and Brennan, Margaret and Elobeid, Tahra and Zeng, Maomao and Tomasevic, Igor and Ekiz, Elif and Oz, Fatih",
abstract = "Microbiota plays an essential role in human development and body homeostasis. Individual and environmental variables influence the diversity of microbiota, which performs crucial biochemical activities in the human body and influences health status and disease in later years. Many diseases in adulthood may be prevented or treated if the relationship between the microbiome, nutrition, especially the immune system, and growth and development could be fully understood. For a healthy gut microbiota, the diet-related changes in the core microbiota must be long-lasting, achieving permanence in microbiota change. This process is possible by maintaining a sustainable diet and adhering to this diet for a long time. Therefore, this study reviewed the relationship between nutrition, microbiota, and various life-threatening diseases.",
journal = "International Journal of Food Science & Technology, International Journal of Food Science & Technology",
title = "A review on microbiota: relation with diseases and nutrients role",
number = "n/a",
volume = "n/a",
doi = "10.1111/ijfs.16530"
}

Oz, E., Şimşek, A., Şimşek, M., Tuncer, N., Bayrak, M., Çadırcı, K., Brennan, C., Kumar, M., Proestos, C., Brennan, M., Elobeid, T., Zeng, M., Tomasevic, I., Ekiz, E.,& Oz, F..A review on microbiota: relation with diseases and nutrients role. in International Journal of Food Science & Technology, n/a(n/a).
https://doi.org/10.1111/ijfs.16530

Oz E, Şimşek A, Şimşek M, Tuncer N, Bayrak M, Çadırcı K, Brennan C, Kumar M, Proestos C, Brennan M, Elobeid T, Zeng M, Tomasevic I, Ekiz E, Oz F. A review on microbiota: relation with diseases and nutrients role. in International Journal of Food Science & Technology.n/a(n/a).
doi:10.1111/ijfs.16530 .

Oz, Emel, Şimşek, Ayşegül, Şimşek, Melih, Tuncer, Nihal, Bayrak, Muharrem, Çadırcı, Kenan, Brennan, Charles, Kumar, Mukul, Proestos, Charalampos, Brennan, Margaret, Elobeid, Tahra, Zeng, Maomao, Tomasevic, Igor, Ekiz, Elif, Oz, Fatih, "A review on microbiota: relation with diseases and nutrients role" in International Journal of Food Science & Technology, n/a, no. n/a,
https://doi.org/10.1111/ijfs.16530 . .

TY  - JOUR
AU  - Ekiz, Elif
AU  - Oz, Emel
AU  - Abd El-Aty, A.M.
AU  - Proestos, Charalampos
AU  - Brennan, Charles
AU  - Zeng, Maomao
AU  - Tomasevic, Igor
AU  - Elobeid, Tahra
AU  - Çadırcı, Kenan
AU  - Bayrak, Muharrem
AU  - Oz, Fatih
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6331
AB  - Ganoderma lucidum is a medicinal mushroom that has been traditionally used in Chinese medicine for centuries. It has been found to have a wide range of medicinal properties, including antioxidant, anti-inflammatory, and immune-boosting effects. Recent research has focused on the potential benefits of G. lucidum in treating metabolic disorders such as diabetes and obesity, as well as its possible role in preventing and treating infections caused by the coronavirus. Triterpenoids are a major group of bioactive compounds found in G. lucidum, and they have a range of biological activities, including anti-inflammatory and antioxidant properties. These compounds have been found to improve insulin sensitivity and lower blood sugar levels in animal models of diabetes. Additionally, G. lucidum polysaccharides have been found to reduce bodyweight and improve glucose metabolism in animal models of obesity. These polysaccharides can also help to increase the activity of certain white blood cells, which play a critical role in the body’s immune response. For coronavirus, some in vitro studies have shown that G. lucidum polysaccharides and triterpenoids have the potential to inhibit coronavirus infection; however, these results have not been validated through clinical trials. Therefore, it would be premature to draw any definitive conclusions about the effectiveness of G. lucidum in preventing or treating coronavirus infections in humans. © 2023 by the authors.
T2  - Foods
T2  - Foods
T1  - Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections
IS  - 7
VL  - 12
DO  - 10.3390/foods12071512
ER  - 

@article{
author = "Ekiz, Elif and Oz, Emel and Abd El-Aty, A.M. and Proestos, Charalampos and Brennan, Charles and Zeng, Maomao and Tomasevic, Igor and Elobeid, Tahra and Çadırcı, Kenan and Bayrak, Muharrem and Oz, Fatih",
year = "2023",
abstract = "Ganoderma lucidum is a medicinal mushroom that has been traditionally used in Chinese medicine for centuries. It has been found to have a wide range of medicinal properties, including antioxidant, anti-inflammatory, and immune-boosting effects. Recent research has focused on the potential benefits of G. lucidum in treating metabolic disorders such as diabetes and obesity, as well as its possible role in preventing and treating infections caused by the coronavirus. Triterpenoids are a major group of bioactive compounds found in G. lucidum, and they have a range of biological activities, including anti-inflammatory and antioxidant properties. These compounds have been found to improve insulin sensitivity and lower blood sugar levels in animal models of diabetes. Additionally, G. lucidum polysaccharides have been found to reduce bodyweight and improve glucose metabolism in animal models of obesity. These polysaccharides can also help to increase the activity of certain white blood cells, which play a critical role in the body’s immune response. For coronavirus, some in vitro studies have shown that G. lucidum polysaccharides and triterpenoids have the potential to inhibit coronavirus infection; however, these results have not been validated through clinical trials. Therefore, it would be premature to draw any definitive conclusions about the effectiveness of G. lucidum in preventing or treating coronavirus infections in humans. © 2023 by the authors.",
journal = "Foods, Foods",
title = "Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections",
number = "7",
volume = "12",
doi = "10.3390/foods12071512"
}

Ekiz, E., Oz, E., Abd El-Aty, A.M., Proestos, C., Brennan, C., Zeng, M., Tomasevic, I., Elobeid, T., Çadırcı, K., Bayrak, M.,& Oz, F.. (2023). Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections. in Foods, 12(7).
https://doi.org/10.3390/foods12071512

Ekiz E, Oz E, Abd El-Aty A, Proestos C, Brennan C, Zeng M, Tomasevic I, Elobeid T, Çadırcı K, Bayrak M, Oz F. Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections. in Foods. 2023;12(7).
doi:10.3390/foods12071512 .

Ekiz, Elif, Oz, Emel, Abd El-Aty, A.M., Proestos, Charalampos, Brennan, Charles, Zeng, Maomao, Tomasevic, Igor, Elobeid, Tahra, Çadırcı, Kenan, Bayrak, Muharrem, Oz, Fatih, "Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections" in Foods, 12, no. 7 (2023),
https://doi.org/10.3390/foods12071512 . .

TY  - JOUR
AU  - Gagaoua, Mohammed
AU  - Bhattacharya, Tanima
AU  - Lamri, Melisa
AU  - Oz, Fatih
AU  - Dib, Amira Leila
AU  - Oz, Emel
AU  - Uysal-Unalan, Ilke
AU  - Tomašević, Igor
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5972
AB  - Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono-or mul-tilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin for-mation in fresh meat, thereby contributing to the final sensory attributes of the food and meat prod-ucts. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or syn-thesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and an-tioxidant properties for extending shelf-life. The interaction of the package with meat contact sur-faces and the advanced polymer composite sensors for meat toxicity detection are further consid-ered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.
PB  - MDPI
T2  - Coatings
T1  - Green Coating Polymers in Meat Preservation
IS  - 11
SP  - 1379
VL  - 11
DO  - 10.3390/coatings11111379
ER  - 

@article{
author = "Gagaoua, Mohammed and Bhattacharya, Tanima and Lamri, Melisa and Oz, Fatih and Dib, Amira Leila and Oz, Emel and Uysal-Unalan, Ilke and Tomašević, Igor",
year = "2021",
abstract = "Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono-or mul-tilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin for-mation in fresh meat, thereby contributing to the final sensory attributes of the food and meat prod-ucts. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or syn-thesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and an-tioxidant properties for extending shelf-life. The interaction of the package with meat contact sur-faces and the advanced polymer composite sensors for meat toxicity detection are further consid-ered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.",
publisher = "MDPI",
journal = "Coatings",
title = "Green Coating Polymers in Meat Preservation",
number = "11",
pages = "1379",
volume = "11",
doi = "10.3390/coatings11111379"
}

Gagaoua, M., Bhattacharya, T., Lamri, M., Oz, F., Dib, A. L., Oz, E., Uysal-Unalan, I.,& Tomašević, I.. (2021). Green Coating Polymers in Meat Preservation. in Coatings
MDPI., 11(11), 1379.
https://doi.org/10.3390/coatings11111379

Gagaoua M, Bhattacharya T, Lamri M, Oz F, Dib AL, Oz E, Uysal-Unalan I, Tomašević I. Green Coating Polymers in Meat Preservation. in Coatings. 2021;11(11):1379.
doi:10.3390/coatings11111379 .

Gagaoua, Mohammed, Bhattacharya, Tanima, Lamri, Melisa, Oz, Fatih, Dib, Amira Leila, Oz, Emel, Uysal-Unalan, Ilke, Tomašević, Igor, "Green Coating Polymers in Meat Preservation" in Coatings, 11, no. 11 (2021):1379,
https://doi.org/10.3390/coatings11111379 . .