E-Posta:heperkan@itu.edu.tr

Heperkan, D. 2006. Detecting and controlling mycotoxin contamination of herbs and spices. In Handbook of Herbs and Spices Vol.3. 1-28. (K.V.Peter Kerala, ed) Woodhead Publishing Limited. 537pp.Heperkan, D. , Güler, F.K., Dalkılıc, G, Heperkan, H. Vasavada, P.C. 2006. Prevention of mould growth on black olives by heat treatment. In Mycotoxins and phycotoxins:Advances in determination, toxicology and exposure management 265-271. (Henry Njapau, Socrates Trujillo, Hans van Egmond and Douglas Park, eds) 356pp.
Oktay, H.İ. and Heperkan, D. 2006.  Evaluation of ISO method and VIDAS automated system for identifying Listeria and Salmonella in selected foods. Journal of Rapid Methods and Automation in Microbiology. 14 (2): 133-145.  (SCI)
Heperkan, D., Erol-Meriç, B., Şişmanoğlu, G., Dalkılıç, G., Karbancıoğlu-Güler, F. 2006. Mycobiota, mycotoxigenic fungi and citrinin production in  black olives. 203-210. In “Advances in Food Mycology” (Hocking, A. D., Pitt, J. I., Samson, R. A. and Thrane, U. eds).  Springer, New York. 280pp
Heperkan, D. and Ermiş, Ö.C. 2004. Mycotoxins in spices : red pepper. In “Meeting the Mycotoxin Menace”. 197-219. (D.Barug, H.van Egmond, R. Lopez-Garcia, T. van Osenbruggen and A.Visconti eds). Wageningen Academic Publishers.
Sarıyar, L. and Heperkan, D. 2003. The role of Aspergillus flavus and Aspergillus niger in the hydrolysis of hazelnut fat. INT J FOOD SCIENCE AND TECHNOLOGY. 38:487-492. (SCI)
Vasavada, P.C. and Heperkan, D. 2002. Non-thermal alternative processing technologies for the control of spoilage bacteria in fruit juices and fruit-based drinks. FOOD SAFETY MAGAZINE. (8)1: 8, 10, 13, 46-47.
Sipahioğlu, H.N. and Heperkan, D. 2000. Lipolytic activity of  T.roseum on hazelnut. FOOD MICROBIOLOGY. 17: 401-405. (SCI)