Prof. Muhammet ARICI Personal Information FOaffxi cPeh Pohnoen: e+: 9+09 201 21 328 38 435 47517 0 Extension: 4570 WEmeabi:l :h mttpusa:r/i/[email protected]/muarici Education Information PDooscttgorraadteu,a Uten, iTverarskiytad Ü Knaivrelsrrsuithees,i ,B Ziiyroalaotj iF Vakeü Jletoesloi,j iG Bıdilaim Blielirmi Fi Vakeü Tlteeksni,o Mloikjirsoi (bGiyıdoalo Mji, üGheernmdaisnlyiğ 1i)9, 9T3u r-k 1e9y9 17986 - 1988 1U9n8d4ergraduate, Atatürk Üniversitesi, Ziraat Fakültesi, Tarım Ürünleri Teknolojisi (Gıda Mühendisliği), Turkey 1980 - Foreign Languages EGnegrmlisahn, ,B B12 I nUtpepremre Idnitaetremediate Doisctsoerratea, tUinotnerssuchungen zum fermentativen Abbau von Patulin mit ausgewählten Milchsäurebakterien aus Msüidkreoubroiypoäloisjci,h 1e9n9 f7ermentierten Lebensmitteln, Universitad Karlsruhe, Biyoloji Ve Jeoloji Bilimleri Fakültesi, ZPiorsatagtr Fadakuüalttee, sHi, eGllıidma pBeilyimniir iVnein T feizkinkoselol,j iksiim (Gyaıdsa lM veü hmeinkdroisbliiğyio),l o1j9ik8 ö8zellikleri üzerine bir araştırma, Trakya Üniversitesi, Research Areas Food BEniogtiencehenroinlogg, Fyo, Soudg Sacrise, nScyer,u Fposo, dSt Maricchroesb iaonlodg Cya, nFdoyo,d E Tnogixniceoelroinggy , aFnodo Tde Hchygnioelnoeg yand Sanitation, Food Technology, APrcoafedsesomr,i Yci lTdiizt lTeesch /n iTcaal sUknsiversity, Faculty Of Chemıcal And Metallurgıcal Engıneerıng, Department Of Food PErnogfienseseorrin, Tg,e 2k0ir1d2a ğ- CNoanmtiınku Keesmal Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, 2007 - 2012 Associate Professor, Treakkirydaa Üğ nNivaemrıskit Keseim, Tael kÜirndivaeğr Zsiitreasait, ZFiarkaüaltt eFsaik, üGlıtdeas iM, Güıhdean Mdüishlieğni dBiöslüiğmi Büö, 2lü0m02ü , -2 2000066 - 2007 RAessiesatarcnht PArsosfisetsasnotr, ,T Trraakkyyaa Ü Ünniviveerrssititeessi,i ,T Teekkirirddaağğ Z Ziriraaaatt F Faakküültlteessi,i ,G Gıdıdaa M Müühheennddisislilğiği iB Böölülümmüü, ,1 1998988 - - 1 2909082 Academic and Administrative Experience Academic and Administrative Experience Yıldız Teknik Üniversitesi, FKAimCyUaL TMYe tOaFlü CrHji EFMakIüClAteLs Ai, NGDıd aM METüAhLenLdUiRslGiğICi, A2L0 1E7N -G CINoEnEtiRnuINeGs, 2014 - 2016 2Y0ıld1ı2z -T 2e0kn1i5k Üniversitesi, FACULTY OF CHEMICAL AND METALLURGICAL ENGINEERING, Gıda Mühendisliği Bölümü, Courses FBersmleennmtaes, yUonnd eTregkrnaodluoajitsei, U20n1d6e r-g 2r0ad1u7a, 2te0, 1270 1- 72 0- 128018 İBlersii nG ıMdaik Mroibkriyooblioyjoislio, jUisni,d Deorgcrtoardautaet, e2, 021071 7- 2- 0210818 AKadrvasius iSn., gA rTıchı eMs.,e Fsarklı Çözücülerle Propolis Ekstraksiyonu ve Karakterizasyonu, Doctorate, z.Bakkaloğlu(Student), A20rı2c0ı M., Durak M. Z. , SİYEZ BUĞDAYI VE KAVUZSUZ ARPA EKŞİ HAMURLARINDAN LAKTİK ASİT BAKTERİLERİ VE AMrAıcYı AML.A, YRıIlmN aİZz OML. ATS. Y, EOKNŞUİ VHEA MKAURRAUKNT DEORĞİZRAUSSYAOLN OUL, DMoAcYtoArNa tBeÖ, EL.GÇEADKEIRK(İS VtuİSdKeOntE)L, A20ST2İ0K ÖZELLİKLERİNİN ABrEıLcıİ RML.,E TNÜMREKS Kİ”A, DHoVcEtoSİrNatİeN, ÇA.KYRıldİLırAımM(İDSt uİÇdEeRnİtĞ),İ 2 İ0L1E9 ASPARAGİNAZ ENZİMİNİN AKRİLAMİD OLUŞUMU VE UÇUCU ABrİLıcEı ŞMİK., LEEkRşi PHRaOmFuİLrdİNaEn EMTaKyİaLlaErRınİ” ,İ zDoolactsoyroantue, vBe.A Tkegkünno(lSotjuikd Öenzet)ll,i k2l0e1ri9nin Belirlenmesi, Postgraduate, D.Yılmaz(Student), A20rı1c9ı M., Yılmaz M. T. , TİMOL YÜKLÜ NANOLİF FİLM ÜRETİMİ, KARAKTERİZASYONU VE KAŞAR PEYNİRİ YÜZEYİNDE ArNıcTıİ FMU.,N AGnAtiLk KBAuğPdLaAyM TAü rMleArTinEiRnY İAnsLaİ nO SLaAğRlıAğKıy lKaU İlLinLtAisNi,I PLoMsAtgSrIa, Dduoacteo,r Ta.tŞee, nNo.Bğeurl(nSat(uSdtuendte)n, t2)0, 210919 gAeRliIşCtIi rMilm., Şeeski, eDrolecmtoer aütreü, nNle.Çreinbei( iSlatuvdee endti)l,e 2n0 j1el8atinin tespitine yönelik FTIR spektroskopisi temelli yeni yöntem 2A0R1IC7I M., Nohut Unu İlaveli Ekşi Hamurun Dondurulmuş Ekmek Yapımında Kullanımı, Doctorate, G.Özülkü(Student), BA.RYIaCşIa Mr(.S, Gtuödlevnet)z, n2i0ş1as7tasının yapısal, fizikokimyasal ve jelleşme özelliklerinin belirlenmesi, Postgraduate, PAoRsItCgIr Mad.,u Saütree, kMli. Üsmistiet(mStleurddeen tu)l,t r2a0s1e7s uygulamasının şalgam suyunun raf ömrü ve kalite özellikleri üzerine etkisi, 2A0R1IC6I M., Farklı Malta eriği çeşitlerinin biyoaktif ve aromatik özelliklerinin belirlenmesi, Postgraduate, M.Fatih(Student), PAoRsItCgIr Mad.,u Çaötely, aCk.A hkagsütal(lSatruı diçein te)k, 2m0e1k6 yapımında gölevez (Colocasia esculenta (L.) Schott) yumrusunun kullanımı, ARICI M., BSıacdaekm su iyç ak adbauldğıurmnuan y uönltue mmianminu hllaevrudceu dne rğaefr ölemndrüir ivlme kea ilmiteksâinnlea reıt, kPiosis, tPgorastdguratdeu, aMte.S, aBr.dAotağ(aSnt(uSdteundte)n, 2t)0, 126016 ÇA.RMIeCcI iMto.ğ, lBua(zSıt uesdaennsti)y, e2l0 y1a4ğlarla antifungal yenilebilir zein filmi geliştirilmesi ve kase margarine uygulanması, Doctorate, NAR.TIoCkI aMtl.ı,( BSteubdeeknlet)r,d 2e0n1 i4zole edilen Lactobacillus spp.’nin fonksiyonel özelliklerinin belirlenmesi, Doctorate, vAiRtrIoC)I , MPo., sKtagtrial dMuaaytael, aÇr. Tvüer Wkaiyll(ioSptusdise snat)tu, 2rn0u1s2 var. saturnus’ün Peynirden İzole Edilen Bozucu Mayaları İnhibisyonu (in DARocICtoI rMat.,e A, Tro.Ymakaı ckıa(rSıtşuımdeı nvte) ,k 2s0ilo1z2un farklı reçetelerle üretilen bisküvilerde aroma ve akrilamid oluşumuna etkileri, bAeRlIirClIe Mnm., eEsvi ,y Paopsımtgır adnudaızt ep, eNk.mİzegzi(i Sötrundeeknlte)r, i2n0in1 b1ileşimi, reolojik özellikleri, antioksidan ve antimikrobiyal aktivitelerinin PAoRsItCgIr Mad.,u Haatez,ı rO y.Aelmtaeşk( Siştuledtemnets)i, n2d0e1 k0alite, gıda güvenliği, çevre ve iş sağlığı ve güvenliği entegre yönetim sistemleri, ARICI M., XTaonptlhuo ymemoneaks s ceakmtöpreüsntdries ykauşllaannaılna rparko bplierimnçle kre vpee çğöinzdüemn ykoslalanrtıa, nP ogsatmgr üardeutaimtei,, YD.Eorcötozrtoatper, aAk.Ş(Sütkurdüe(nSt)u,d 2e0n1t)0, A20R1IC0I M., Sofralık siyah zeytinde aflatoksijenik küf gelişimi ve aflatoksin oluşumuna Lactobacillus plantarum ve bazı bitki AekRsItCrIa Mkt.l,a Fraınrıknl ıe ftokrilmerüil, aDsoycotnolraartdea, Şü.Yreıltdilıernım b(eSbtuedk emnat)m, 2a0la0r9ının bileşimi, bazı mikrobiyolojik özellikleri ve Enterobacter AsaRkIaCzIa Mki.i, Svüarlkığ pıneıynn bireinliirnle bnamzıe ösiz, ePlolikstlgeraindiuna bte,l iNrl.eTnomkaetsliı (vSet uizdoelnet e),d 2il0e0n9 laktik asit bakterilerinin PCR yöntemiyle AtaRnIıCmI lMan.,m Gaıdsıa, lPaoras tkgartaıdlauna btea, zGı .sÇuedliak yçuörztü(nSetund seenntt)e, t2ik0 0b8oyaların belirlenmesi, Postgraduate, M.Dinç(Student), 2007 ARICI M., PYorğtuarkta vl ea raoymraanlı üiçrectiemklienrddee H sAıcCaCkPlı ks,i sptHem vein dine puoylgaumlaan smüaresıs, iPnoins tagsrpaadrutamte , sYta.Obkiçliute(sSit uüdzeernint)e, 2e0tk0is7i, APoRsICtgIr Mad., uTaütrek, TK.Yaahkvıecsı(i Sötrundeeknlte)r, i2n0d0e 6Okratoksin A varlığı, Postgraduate, R.Metin(Student), 2006 kAoRmICpIo Mzi.s, yIşoınluanmaa entıkni sçiö, Preoksotgtruanduuna (teN, iFg.eAllras lsaant(ivSatu Ld.)e nbta)z, ı2 f0iz0ik6okimyasal, mikrobiyolojik özellikleri ve yağ asitleri PAoRsItCgIr Mad.,u Tartaek, yDa.A Bzöalbgaeğsainodğelu Ü(Sretutidleenn tS)o, f2r0a0lı6k Şaraplarda Okratoksin A Varlığı ve Bazı Kalite Özelliklerinin Belirlenmesi, 2A0R0IC5I M., Margarinde Yüksek Sıcaklığa Dayanıklı Küflerin Belirlenmesi ve Tanımlanması, Postgraduate, A.Şükrü(Student), üAzReIrCiIn Me F., BM1ıs’iınr evtek misiı,s Dıro ücrtoürnaleter,i nSd.Öez tçoapklmamak f(uSmtuodneinstin), v2a0r0lı3ğı ve bebek fekesinden izole edilen laktik asit bakterileri 2A0R0IC1I M., Hardaliye üretimi ve fermentasyonda etkili Lactobacillus’ların belirlenmesi, Doctorate, F.Coşkun(Student), SA.RYıIlCmI aMz(., SPtaukdeetnlet)n,m 2i0ş0 t1aze sebzelerin hijyenik durumu ve raf ömrü üzerine bir araştırma, Postgraduate, öAzReIlCliIk Mler., iFnainr kbleı lmirelevnsmimelseir üdzee priiynaes baiyra a sruanştuırlamna k, aPhovsatgltrılaıkd umaater,g Sa.rÖinzsleoryi(nS btuadzıe fnizt)ik, s2e0l0, k1imyasal ve mikrobiyolojik SA.RÖIzCçIa kMm., aSka(mStsuudne'dnat) s, a1t9ıl9a9n midyelerde vibrio parahaemolyticus varlığı üzerine bir araştırma, Postgraduate, JAussroyc iMatee Pmrobfesrssohr iEpxsam, Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, October, 2017 Post Graduate, Tez Savunma Jürisi, SNaakmaırky aK eÜmniavle Ürnsiitveesri,s Aituesgiu, Astu, g2u0s1t7, 2017 PDoosctt oGrraald Euxaatme, iTneazti oSnav, Yuentmeral iJkü Jrüisrii,s Yi,ı lOdnızd Toekkunz iMk Üaynıisv eÜrnsiivtesris, iAtepsri,i lJ,u 2ly0,1 27017 Post Graduate, Tez Savunma Jürisi, Yıldız Teknik Üniversitesi, April, 2017 ADsoscotociraatle E Pxraomfeinssaotiro Enx, Yaemte, Drloikç eJünrtliiski, SYıınldaıvz JTüerkisnii, kÜ Ünnivievresristietleesria, Arapsrıi lK, u2r0u1l7, March, 2017 PDoosctt oGrraald Euxaatme, iTneazti oSnav, Yuentmeral iJkü Jrüisrii,s Ni, aOmnıdko Kkeumz Mal aÜynısiv Üenrsiviteerssii, tSeespi, tNemovbeemr,b 2e0r1, 26016 AIr. ticTlhees fPaumboluissh Teudr kiinsh J oruosren easlse Tnhtialt oEinl: tCehraerda cStCerIi,z SaStiConI aannd aAuHthCeIn Itincditye xmeosnitoring by FTIR, Raman aÇnebdi GNC., –AMrıcSı Mte.c, Shanğidqıuç eOs. combined with chemometrics II. AFopopdli Ccahteimonis toryf , lv-oals.3p5a4r,a 2g0in21a s(eJo tuor nparlo Indduecxee dh iignh S-CqIu)ality Turkish coffee and the role of precursors in aAckrgyulna mB.,i dAeri cfio Mrm., Caativouns F., Karatas A. B. , Eksi Karaagac H., Ucurum H. O. III. EJOfUfeRcNt AoLf ODFif FfeOrOeDn tP RFOeCrmESeSnINtaGt iAoNnD C PoRnEdSiEtiRoVnA oTnIO ENs, t2i0m2a1t e(Jdo uGrlnyacle Imndice xIendd ienx S, CIIn) Vitro Starch Digestibility, aDnedm iTrkeexsteunr-aBli caankd H S., eAnRsIoCIr yM .P, Yroampearnt Mie.s, KoAfR SAoSuUr Sd.o, SuAgĞhD BIÇr eOa.d IV. TFOhOe DeSf,f evoctl. 1o0f, tnaor.3o,- 2w0h2e1a (tJ ofluorunra la Inde txaerdo i-ng SluCtIe)n free flour on cake batters and quality JAoruıcrın Mal. ,o Öf zFüolkoüd GM.,e Kaashuraemaen tB a.,n Md eCthina rYaılcdteırrıimza Rti.o, nT,o vkoelr.1 Ö5. , Sn.o.1, pp.531-540, 2021 (Journal Indexed in SCI V. OExpptaimndizeadt)ion of ultrasound-assisted extraction of turkish propolis and characterization of phenolic pBraokkfialleo,g alun Zti.o, AxRidICaIn Mt .a, nKdA RaAnStUim Si.crobial activity VI. TFoaorod Sflcoieunrc eu asnadg eT einch wnohleoagty f(lBoruarz ibl)r, evoald.4 a1n, ndo g.3l,u ptpe.n6-8f7r-e6e9 5b,r 2e0a2d1: (EJvoaulrunatl iIonnd eoxfe dr hine oSCloI)gical, tAercıchı nMo.,l oÖgzüiclkaül aGn., dK ashormame annu Btr., iYtiioldniraiml p Rr.o, Tpoekretrie Ös. S. VII. TJOhUeR mNAoLle OcFu lFaOrO aDn dPR tOeCchESnSo EloNgGicINaEl EcRhIaNrGa,c vteorl.4iz3a, tnio.n9 , o2f0 l2a0c t(iJco uarcnidal bInadcetxeerdia i nin S CeIi)nkorn sourdough: effect oÇank bırr Ee.a, Adr qıcuı Mal.i, tDyurak M. Z. , Karasu S. VIII. OJoputrinmailz oaft Fioono dA Mgienags uPraermaemnet taenrds C ohfa rMagct eSriilzicaati oAne, rvolg.1e4l , Upspi.n16g4 B6o-1x6-5B5e,h 2n0k2e0n ( JAopuprnraola Icnhdexed in SCI) JKOaUrRa NI. ATL. , OYFü cNeAl NS.O, A RrıEcSı EMA.RCH, vol.62, pp.31-46, 2020 (Journal Indexed in SCI) IX. SOTPATBIMILIIZTAYT TIOENST OF MICROENCAPSULATION CONDITIONS OF TULIP PETAL ANTHOCYANIN: STORAGE LKAarTaINsu A SM., ESaRgICdAicN O A., APPriLcIiE MD. , RKEaSyEaAcaRnC HS., vol.50, no.3, pp.221-227, 2020 (Journal Indexed in SCI) X. NYioldnir-ilmin-eMaarv irsh Ce.,o Yloilmgiacza Ml (. LTA. , ODSe)r tbli eEh., aAvriıocır M o.,f Öszomuernd oDu.gh-based dough XI. EFoffoedc tH oydf rtohceo lfleoridms,e vnotla.9t6io, npp t.e4m81p-4e9ra2t, u2r0e1 9o (nJ otuhren dale Ignrdaedxaedti oinn S oCfI Epxhpyatnicd eadc)id in whole-wheat sourdough bMreetiand Yıldırım R., Arıcı M. XII. FLWabTr, ivcoalt.1io1n2 , a2n0d1 9c h(Jaoruarcntaelr Iinzdaetxioend ionf S tChIy)mol-loaded nanofiber mats as a novel antimould surface mTaatltiesuri Nal. Bfo. ,r Y cilomaatzin Mg. cTh. ,e Aersıecı sMu.rface XIII. FOoOrtDif PicAaCtKioAnG IoNfG e AdNibDle S HzeEiLnF f LilImFEs, wvoilt.h21 t,h 2y0m19e ,( lJaourneal la Inde oxerda ning eS CeIs)sential oils and determination of tGhuecibri lamnetzi fCu. nMg. a, lO aknsudz rOa.,d Aicrıaclı Msc.avenging properties JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE, vol.70, pp.82-88, 2019 XIV. A(J oruarpniadl IAnTdRex-FedT IinR SsCpIe)ctroscopic method for classification of gelatin gummy candies in relation to the gÇeblai tNin., Dsoguarnc eC. E. , Mese A. E. , Ozdemir D., Arıcı M., Sağdıç O. XV. EFOvaOlDu aCtHioEnM IoSfT RacYr, yvolal.m27id7,e p apn.3d7 3s-e3l8e1c,t e2d01 p9a (rJaomurentaelr Isn dinex seodm ine S TCuI)rkish coffee brands from the Turkish mAkagrukne Bt., Arıcı M. AFOSSOEDS SAMDEDNITTI,V vEoSl. 3A6N, Dpp C.5O4N8T-A56M0I,N 2A0N1T9S ( PJoAuRrTn aAl -ICnHdEeMxeIdS TinR YS CAIN)ALYSIS CONTROL EXPOSURE & RISK XVI. fOloputirmsi, zpartoiotnei no fs ao ugrlucteesn a fnrde et rfaonrsmgululatatimonin oasf ethe Turkish dessert revani using different types of LYWildTir-iFmO ORD. M S.C , IGEuNmCEu sA TN.,D A TREICCIH MN.OLOGY, vol.95, pp.72-77, 2018 (Journal Indexed in SCI) XVII. BArioıcdı iMv.e, rÖsziütlyk üa nGd., Ytıeldcıhrnımo lRo. gMic. a, Sl apğrdoıçp Oer., tDieusr aokf My.e Za.sts from Turkish sourdough XVIII. PFOhOysDi cSoCcIEhNeCmEi cAaNl,D F BuInOcTtEioCnHaNlO aLnOdG YM, ivcorlo.2b7i, oplpo.4g9ic9a-l5 0P8r,o 2p0e1r8t i(eJso uorfn Hala Irnddaelxieyde iBn eSvCeI)rages Produced from DCoifşfkeurne nF.t, AGrrıacıp Mes., Gaünldcü C Mo.l,l Çeecltiekdyu frrto Gm., MDiirfifke Mre.nt Households STCAIR)IM BILIMLERI DERGISI-JOURNAL OF AGRICULTURAL SCIENCES, vol.24, pp.278-285, 2018 (Journal Indexed in XIX. cChhiacrkapcetae rfilzoautrio and odfit tiohne rheological and technological properties of the frozen sourdough bread with JÖOzUüRlkNüA GL., OAFr ıFcıO MO.D MEASUREMENT AND CHARACTERIZATION, vol.11, pp.1493-1500, 2017 (Journal Indexed in XX. PSCrIo)biotic and functional characterization of lactobacillus spp. isolated from infant faeces JTOoUkRatNliA DLe OmFir BoİkO NT.E, CDHUNROALKO MG.Y Z, .v ,o Al.R25IC6I, M20.17 (Journal Indexed in SCI) XXI. aTchteiv eitfyfe ocft polfu umlt rnaescotanric treatments on turbidity, microbial load, and polyphenol oxidase (PPO) JIoRuKrInLaMl EoZf FMo. oUd. ,M Beaaşslaurr eMm., eSnAtĞ aDnIdÇ C Oh.,a AraRcItCeIr Miza., tEioRnT, UvGoAl.1Y1 M, n. oF..2, pp.380-387, 2017 (Journal Indexed in SCI) XXII. MIcyicerro Ne. nCc. a, TpOsuKlEaRt iÖo.n S .o , fK fAigR AsSeUe dS .,o TiÖl RriNcÜhK i nF .p, Koalyhuyanosgaltuu Tr.a, AteRdIC fIa Mtt.y acids by spray drying SJOCUI)RNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.11, no.1, pp.50-57, 2017 (Journal Indexed in XXIII. OCochmrpaatorixsionn a o Pfr tohdeu Ecftfioecnt of Some Essential Oils on the Growth of Penicillium verrucosum and its JÖOZUÇRANKAMLA OKF S F., OGOuDl O P.,R DOeCrEvSisSoIgNlGu MAN., DYI PLRMEASZE RAV., ASATĞIODNIÇ, v Oo.l,. 4A1R, InCoI .M1,. 2017 (Journal Indexed in SCI) XXIV. MSAiĞcrDoIÇb iOa.l, TeÖcoRlNoÜgKy Fo.,f KmAaRyAoSnUn Sa.,i DseU,R mAaKr Mga. Zri. n, Ae,R aICnId M s.auces (QJUoAurNnTaIlT IAnTdIeVxEe dM iInC RSCOIB)IOLOGY IN FOOD PROCESSING: MODELING THE MICROBIAL ECOLOGY, pp.519-532, 2017 XXV. SAoRmICeI MT.e, cChonşkoulno gFi.c, Çael laiknydu rFt uGn., cMtiiorink aMl .P, Grüolpcüe rMti.e, Tso okfa tLlıa Nc.tic Acid Bacteria Isolated from Hardaliye ITnAdReIxMed B iInL ISMCLI)ERI DERGISI-JOURNAL OF AGRICULTURAL SCIENCES, vol.23, no.4, pp.428-437, 2017 (Journal XXVI. Physicochemical and nutritional properties of taro (Colocasia esculenta L. Schott) flour as affected bAyR IdCrI yMin., gY ItLeDmIRpIeMr aRt. uMr.e , ÖaZnÜdL aKiÜr Gve., lYoAcSitAyR B., TOKER Ö. S. XXVII. TLWulTip-F pOeOtDa lS aCsIE aN CnEo vAeNlD n TaEtuCrHaNl OfoLOoGdY c, ovlool.r7a4n, pt ps.o4u34rc-4e4: 0E, x2t0r1a6c t(iJoonu ronpatl iImndizeaxteido nin aSnCdI) stability studies IANrDicUi MST.,R KIAarLa CsuR OS.P, BS aAsNlaDr MPR., OTDoUkeCrT OS,. vSo. ,l .S9a1g, dpipc. 2O1., 5K-A22R2A,A 2G0A1C6L (IJ oMu.rnal Indexed in SCI) XXVIII. eCxhoapraoclytesraicscahtiaornid oef ( lEaPctSi)c pacriodd buactcitoenr icah farroamct Teruirsktiicssh sourdough and determination of their LDWerTtl,i vEo.,l .M71e,r pcapn.1 E1.6, -A1R2I4C,I 2 M0.1, 6Y I(LJMouArZn aMl .I Tn.d ,e SxAeĞdD inIÇ S OC.I Expanded) XXIX. gMruolutinpdle m reastp oatn sdeif foeprteimnti ztaimtieosn aonfd t htem epffeercat toufr ethsyme essential oil against Listeria monocytogenes in MTÖERDNYÜCKYN FA., YWILEMTEARZY MN.A TR. Y, OJNzAtu-rVkE IT.,E SRAIĞNDAIRÇY O M., EADRICIN ME.-, SDCUIERNACKE M A. NZD. , PBRayArCaTmIC ME,. vol.72, no.7, pp.435-447, 2016 XXX. C(Joomurbnianl eIndd deexesdig inn aSCs Ia) useful statistical approach to extract maximum amount of phenolic cIcoymerp No.u Cn. d, TsO fKroERm Ö v. iSr.g , iKnA oRlAivSeU oS.i,l T wÖaRsNtÜeK F., BOZKURT F., ARICI M., SAĞDIÇ O. XXXI. ALWn Te-vFaOlOuDat SioCnIE oNfC EF oAuNrDie TrE tCrHaNnOsfLoOrGmYs, vionlf.7r0a,r pepd. 2s4p-e3c2t, r2o0s1c6o (pJyo umrneatlh Iond efxoerd tihne S CcIl)assification and dCEisBcIr Nim., iDnUaRtiAoKn Mo.f Z b. o, TvOinKeE,R p Öo.r Sc. i,n SeA ĞanDdIÇ f Ois.,h A gReIClaI tMin.s XXXII. EFOffOeDct C oHfE vMaIpSoTRriYz,e vdo le.1t9h0y,l p ppy.1r1u0v9a-t1e1 1a5s , a2 0n1o6v (eJlo purneasle Irnvdaetxioedn iang SeCnI)t for control of postharvest quality aBnOdZ KfUuRnTg aFl. , dTaÖmRNagÜeK oFf., sTtOrKaEwRb Öe.r Sr.y , KaAnRdA cShUe Sr.r, yA RfrICuIi tMs., DURAK M. Z. XXXIII. DLWEHT-YFDOROADT SICOIENN KCIEN AENTDIC TSE CAHNNDO CLOHGAYN, GvoElS.6 5O, Fp pB.1IO04A4C-T1I0V4E9 , C2O01M6P (OJoUuNrDnaSl IOnFd eTxUedL IiPn SACNI)D POPPY PETALS AKAS RAA SNUA ST.,U KRILAILC LCIO ML.,O BRaAslNarT M U.,N ADREICRI MVA., CSAUĞUDMIÇ A ON., DK AORVAEANG ACCOLNI DMI.TIONS XXXIV. BJOiUoRacNtAivLe O aFn FdO rOhDe PoRloOgCiEcSaSl IpNrGo ApNeDrt iPeRsE oSEf RrVoAseT IhOiNp, vmoal.r3m9, anloa.d6e, pp.2096-2106, 2015 (Journal Indexed in SCI) JSOAUĞRDNIÇA LO .O, TFO FKOEORD Ö S. CSI. E, NPoClEa tA BN.,D A TREICCIH MN.O, YLIOLGMYA-MZ YMS.O TR.E, vol.52, no.10, pp.6465-6474, 2015 (Journal Indexed in XXXV. ESCffIe)ct of in situ exopolysaccharide production on physicochemical, rheological, sensory, and kminicertoicsstructural properties of the yogurt drink ayran: An optimization study based on fermentation JYoIuLrMnAaZl o Mf .D, DaiErRy TSLcIie En.,c Te,O vKoEl.R9 8Ö, .n So. .,3 T, aptpli.s1u6 0N4. -B1. 6, 2S4A,Ğ 2D0I1Ç5 O (.,J oAuRrInCaI lM In.dexed in SCI Expanded) XXXVI. aUnltdr acshoicnkice nv amcueautms drying technique as a novel process for shortening the drying period for beef IBNaNslOaVr AMT.,I VKEIL FICOLOI DM S., CTIOEKNECRE Ö&. ESM. , ESRAGĞIDNIGÇ OTE., CAHRNICOI LMO.GIES, vol.26, pp.182-190, 2014 (Journal Indexed in SCI) XXXVII. cCoolmlepcaterdis ofrno omf Tduifrfkeereynt solvent types for determination biological activities of myrtle berries QPoUlAaLt IBT.,Y O AbSaS SU.,R KAANRCAEM AANND K S.A, AFREITCYI OMF., SCARĞODPSIÇ & O F.OODS, vol.6, no.2, pp.221-227, 2014 (Journal Indexed in SCI) XXXVIII. sMwicereopb tieoslotsg iacnadl, satpepaldicya, bainlidty d oyfn tahmei cC orxh-eMoelorgzi craull echaracterization of boza samples: temperature ARICI M., Ersoz Tatlisu N. B. , TOKER Ö. S. , YILMAZ M. T. , CANKURT H., DURAK M. Z. , SAĞDIÇ O. XXXIX. CTUhRanKgISeHs JiOnU CRhNeAmL iOcaFl A PGrRoIpCeUrLtTieUsR Eo fA SNeDe FdO SRpErSoTuRtYs, voof l.S3o8m, neo .C3r, pupc.i3fe7r7a-3e8 a7n, 2d0 F1a4b (aJocueranea lS Ipnedceixeesd a in dS CTI)heir NAruintr Lit.,i oAnRaICl IV Ma.l, uPeolat S., Ates E. ITnAdReIxMed B iInL ISMCLI)ERI DERGISI-JOURNAL OF AGRICULTURAL SCIENCES, vol.20, no.3, pp.230-238, 2014 (Journal XL. fSrtuecatdoys,e d ayndam saicc cahnadr ocrsee spy rruhpeos:l oCgoircrael laantiaolnys iws iatsh aH nPoLvCe-Rl aIDp prreosauclths to detect honey adulteration by FYoILoMd ARZe sMe.a Trc. h, T IAnTteLrInSaUt iNon. Bal. , , vToOl.K6E4R, p Öp.. 6S3. ,4 K-6a4ra6m, 2a0n1 S4. , (DJoeurtrlni Eal., ISnAdĞeDxeIÇd Oin., SACRI IECxI pMa.nded) XLI. EGsÖsKeTnÜtRiaKl RO.i Sl .C , oSAmĞpDoIsÇi tOio., nÖsZ KaAnNd GB.,i oÜaNcAtLiv Oit.i, eAsK oSOf YT hAy., mALuBsA rYeRvAoKlu St.u, AsR aInCId M C.,y DclUoRtAriKc hMiu. Zm. origanifolium XLII. SJOtoUrRaNgAeL S OtFa bEiSliStEyN oTfI AALs pOaILr tBaEmAeR IiNnG O PrLaAnNgTeS F, vlaovl.o16re, ndo S.6o, fptp D.7r9i5n-k8s05, 2013 (Journal Indexed in SCI) IYNaTkEicRi NT.A, ATRIOICNIA ML .JOURNAL OF FOOD PROPERTIES, vol.16, no.3, pp.698-705, 2013 (Journal Indexed in SCI) XLIII. lAiksese psrsomdeunctt of novel human origin Lactobacillus isolates for the manufacture of probiotic yoghurt- MBiIlLgiCnH BW., IASrSiEciN MSC.HAFT-MILK SCIENCE INTERNATIONAL, vol.65, no.1, pp.65-69, 2010 (Journal Indexed in SCI) XLIV. LSt.)u dOiiel sa nodn Prheysseicnoc-ec hoef mAifclatlo Pxrionps einrt iFersu, iFtsatty Acid Composition of Terebinth (Pistacia terebinthus AGSeIcAgNel JUO.,U ARrNicAi LM O.F CHEMISTRY, vol.21, no.2, pp.1559-1564, 2009 (Journal Indexed in SCI) XLV. EAfRfIeCcIt M o.,f Çgoalamkm Fa., Greacdgiealt Uio.n on microbiological and oil properties of black cumin (Nigella sativa L.) XLVI. CGhRaAnSAgeS sY oAfC mEIiTcErSo, bviool.l5o8g, incoa.l4 q, pupa.l3i3ty9 -i3n4 m3, e2a0t0b7a (llJso uarfntearl Ihndeeaxt etdr eina tSmCIe)nt EYUilmROazP EI.A, ANR FICOIO MD. , RGEuSmEuAsR TC.H AND TECHNOLOGY, vol.221, pp.281-283, 2005 (Journal Indexed in SCI) XLVII. TAhrieci fMat.,e G oUfM oUcSh Tr.a, KtoAxRiAn FA. during the Pekmez production from mouldy grapes XLVIII. IFnOcOidDe CnOcNeT oRfO ELs, cvhole.1r5ic, hnioa.8 c, oplpi. 5O9175-670 i0n, 2r0a0w4 m(Jiolukr annald I nwdheixteed p inic SkCleI)d cheese manufactured from raw milk iOnk sTuuzr Ok.e, AyRICI M., Kurultay S., Gumus T. XLIX. OFOccOuDr CreOnNcTeR OoLf ,f vuoml.1o5n, insoin.6 i, np pp.4r5o3c-e4s5s6e,d 2 0a0n4d (lJoowur nparlo Icnedsesxeed icno SrCnI-)based products in Turkey ACriTcAi M A.L, DIMAEGNLTIOAGRLIAU, Ov.o, lG.3U3M, nUoS. 3T,. ,p DpA.3G2L5I-O3G2L8U, 2 F0.04 (Journal Indexed in SCI) L. AR sIuCrI vMe.,y A orifc ib Mar., lDeyem, miracil tM a.nd beer contamination with ochratoxin A in Turkey LI. SJOoUmReN AchLa OrFa cTtHeEr iIsNtiScTsI ToUfT LEa OcFto BbRaEcWillIuNsG i, svoolla.1t1e0s, fnroo.2m, pipn.f1a4n6t- 1fa4e9c, 2e0s04 (Journal Indexed in SCI) FAOriOciD M M., IBCiRlgOinB IBO.,L SOaGgYd,i cv oOl..,2 O1z, dneom.1i,r p Cp..19-24, 2004 (Journal Indexed in SCI) LII. MARicICrIo Mbi.ological and chemical properties of a drink called Salgam LIII. PERreNsAeHnRcUe NoGf Sp-UaMtuSlCinH AinU ,f rvuoli.t5 1a,n ndo .f1r,u pipt .1ju0i-c1e2s, 2p0r0o4d (uJcoeudrn ianl ITnudrekxeyd in SCI) EDReNmAirHciR MUN., AGRS-IUCIM MSC., HGAumU,u vso Tl.5.0, no.7, pp.262-264, 2003 (Journal Indexed in SCI) LIV. DAReItCeIr Mm.i, nTaatşiaonn M o.,f GFeAçg ceol mÜ.,p Öozssiotiyo Sn. and total trans FA of Turkish margarines by capillary GLC LV. BJOoUzRaN: AAL l aOcFt iTcH aEc AidM fEeRrImCAeNn tOeIdL cCeHrEeMalI SbTeSv SeOrCaIgEeT Ya,s v oal .t7r9a, dnioti.5o,n papl. 4T3u9r-k4i4s1h, 2fo00o2d (Journal Indexed in SCI) FAOROICDI MRE., VDIaEğWlıoS ğIlNuT OE.RNATIONAL, vol.18, no.1, pp.39-48, 2002 (Journal Indexed in SCI) LVI. HAraircid Mal.,i yCeO:S fKeUrNm Fe.nted grape juice as a traditional Turkish beverage LVII. MFOicOrDo MbiIoClRoOgBicIOalL OstGuYd, iveosl .1a8n,d n om.4y, cpopt.o41x7in-4 a2n1a, 2ly0s0i1s (oJfo uar fnearl mInednetxeedd cine rSeCaI)l product (Tarhana) EARNICAI HMR.UNGS-UMSCHAU, vol.47, no.12, pp.477-480, 2000 (Journal Indexed in SCI) LVIII. TAunr iknevye.stigation on Listeria spp. contamination in white cheese made from sheep's milk in Tekirdag, MARILICCIH MW.,I DSSeEmNirScCi HMA.,F GTu-MndILuKz HSC.IENCE INTERNATIONAL, vol.54, no.2, pp.90-91, 1999 (Journal Indexed in SCI) AIr. ticIlDeEsN PTuIFbIlCisAhTeIOdN i nO FO FthILeArM JoEuNrTnOaUlSs FUNGI IN TURKISH MOLD-RIPENED CHEESES AND SCREENING OKiFr tMil HY.C EO. T, MOXETINİN G BE.,N AERSIC OI FM .PENICILLIUM ROQUEFORTI ISOLATES IJnOdUeRxNeAd Lin O EFS MCII)CROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, vol.10, no.4, pp.657-662, 2021 (Journal II. MPEEYTNAİBRO KLÜİKF ÜÖ ZOELLALRİAKKL EPREİNICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE GKıdrtaıl, vHo. lE.4. 5, M, neot.i6n, Bp.p, .A1r1ı8cı8 M-1.200, 2020 (Other Refereed National Journals) III. EKkahşir aHmaamnu Mr. ,F Aerrıcmı Men.tasyonu ile Üretilmiş Kek Hamurunun Laktik Asit Bakterileri Çeşitliliği IV. IANvVruEpSaT BIGiliAmT vIOe NTe OknFo TloHjiE D PerRgOisPi, EnRoT.1I9E, Sp pO.3F2 S-4T2A, R20C2H0 O(OBtThAerIN REeDfe rFeRedO MNa TtioAnRaOl J(oCuOrnLaOlsC)ASIA ESCULENTA L. SKCahHrOaTmTa)n GBR., AOrWıcNı M I.N, T MokEeRr SÖI. NS., TURKEY vSoIGl.M38A, pJOpU.8R7N5A-8L8 O7,F 2 E0N2G0 I(NJoEuErRnINalG I nAdNeDxe NdA inT UERSCAIL) SCIENCES-SIGMA MUHENDISLIK VE FEN BILIMLERI DERGISI, V. pRvh.e poelolagrigcaoln biie ahnadv iXoaunrt ahnodm yoinealds cahxaornaocpteordiizsa ptivo.n b oefg ognuima from local strains: Xanthomonas hortorum IDnetemrinracit iAo.n Şa.l , JPoaulranbaıyl ıokf İA., gArpicauyldtuınr eD E., nGvüirmoünşm Te.,n Mt airnikd MFo., oAdr ıSccı iMen.ces, vol.3, no.4, pp.217-218, 2019 (Journal VI. PInRdEeSxeEdN iCnE E SOCFI )Cronobacter spp. AND SOME QUALITY CHARACTERISTICS OF THE POWDERED INFANT FToOkRaMtliU DLeAmirok N., Arıcı M. vSoIGl.M37A, pJOpU.7R6N9A-7L7 O7,F 2 E0N1G9 I(NJoEuErRnINalG I nAdNeDxe NdA inT UERSCAIL) SCIENCES-SIGMA MUHENDISLIK VE FEN BILIMLERI DERGISI, VII. SAohlhumbeildi tAy.,, ÖStzaebr iNli.t, yÖ zacnadn CB.,l oAorıdcı PMr.e, Ssasğudrıeç OL.o, Ywılemrainz gM-P. Tr.o , pYertitmie Hs .,o Kf imFr Je.,s Mhu agnudru Cmuar Med., TBaekeefd Pa rSo., teeti anls. ACTA SCIENTIFIC NUTRITIONAL HEALTH, vol.3, no.7, pp.16-26, 2019 (Journal Indexed in ESCI) VIII. TAukgzü: nG Bıd.,a Glaenrdç aSk., iA Arılcgı ıMsı., Fonksiyonları ve Kullanımının Azaltılmasına Yönelik Stratejiler IX. PArkiandceimpaikl sG ıodfa ,H vaolla.1l6 m, neoa.3t ,p prpo.3d6u1c-t3s7 a0n, 2d0 b18io (aOctthivere Rperfoerpeeerdt iNeast ioofn tahl eJoiru rpnraolst)eins BAuhlhlemtiend o Af .M, Yeılamt azn dM M. Te. a, tS Pağroddıçu Oct.,s A, vroıclı.5 M9.,, nYoe.t1im, p Hp..1, S7a-2ka2t, a2 J0.18 (Journal Indexed in ESCI) X. PGiErÇinGçE LK Üe.p, DeğAiĞ YLaIOğĞlaLrUın Oı.n, Y FILizMikAoZ- Kİ.,i AmRyIaCsI aMl .,Ö GzÜeNllEikRl eKr. iG v. e, A OPkAsYiDdaINti fD S., tDaÜbLilGitEeRle Gr.i Çn.i n, A BYe Oli.,r EleRnSmÖZe sBi., ÇOTRA TYe., keitr dala.ğ Ziraat Fakültesi Dergisi, vol.14, no.1, pp.93-102, 2017 (National Refreed University Journal) XI. ESAffĞeDctIÇ o Of .,t hCaynmkeu rat nHd., TgÖarRlNicÜ aKr Fo.,m AaRtIiCcI wMa.ters on microbiological properties of raw milk cheese XII. EJoFuFrEnaClT o fO TFe kINir dSaIgT AUg EriXcuOlPtuOrLalY FSaAcCuCltyH, AvoRlI.1D4E, nPoR.2O, DppU.2C2T-I3O3N, 2 O0N17 S (EJoNuSrOnRalY IPndReOxPeEd RinT EIESSC IO)F TURKISH-TYPE FYIELRMMAEZN MT. ETD. , TSOAKUESRA ÖG.E S. , TATLISU N. B. , ARICI M., DERTLİ E. XIII. FSiagrmkalı J oyuörnntaelm olfe Ern kgiunlelaerniınlga raankd üNraetutirlaeln S cHieanrcdeasl, i2y0e1le6r (iOnt hbearz ıR öefzeerleleikdl eNraitniodnea ld Jeopuornlaamls)a sonunda meydana gAeRlIeCnI Md.e, ğÇieşlimkyeulertr G., Gülcü M. XIV. HTeakridrdaaliğy Zeinraina tb Faazkıü öltzeesil lDikelregrisi i,ü vzoelr.9i,n neo f.3a,r pkplı.6 h2a-6r7d,a 2l0 t1o2h (uRmelfaereı evde J oüuzrünmal sç eoşf iOtltehreir kInusltliatuntıimonıns)ın etkisi AKRAICDI EMM.İK GIDA, vol.9, no.1, pp.6-11, 2011 (Other Refereed National Journals) XV. HARaIrCdIa Mli.ye: Fermentierter Traubensaft – ein traditionelles türkisches Getränk XVI. VErenraheahlrtueng v, voonl .3E1s,c nhoe.3ri, cphpi.a1 7c1o-l1i7 O21, 25070:H7 7(R ienf emreite dJo Joguhrunratlbs aokf tOetrhiern I nhsetritguetisotnesl)ltem Ayran EArRnIaCeI hMr.ung, vol.30, no.3, pp.108-112, 2006 (Refereed Journals of Other Institutions) XVII. PAaRkICeIt lMe.n, Ymılimş atza zSe. sebzelerin bazı mikrobiyolojik özellikleri ve raf ömrünün belirlenmesi XVIII. Gııddaa Tmekunhoalofajizlearsi ıEnldekat ryoünkiks eDke rhgiidsri, ovsotla.1t,i nko b.1a, spıpn.c9ı-n2 1m, 2ik0r0o6o (rOgtahneriz Rmeafelarere üdz Neartiinoen ael tJkoiusrinals) TAeRkIiCrId Mağ. Ziraat Fakültesi Dergisi, vol.3, no.1, pp.41-49, 2006 (Refereed Journals of Other Institutions) XIX. ZAeRyICtiIn Md.e mikotoksin problemi XX. VHoasrakdo Gmıdmae, nvo vl.o20n, Fnou.m24o2n, ipspin.2e0 -i2n3 M, 2a0i0s5 u (nOdth Mera Risepferroedeudk Nteantio inna dl Jeoru rTnüarlsk)ei EArRnIaCeI hMr.u, nGgu,m vuosl. 2T9., no.5, pp.206-210, 2005 (Refereed Journals of Other Institutions) XXI. DARoInCdI uMr.ulmuş ton balıklarının bazı mikrobiyolojik özellikleri XXII. MHaiksaodt oGkıdsain, vleorl.:2 A0,v nrou.2p3a8 B, pirpl.i3ğ0i -v3e2 , T2ü0r0k5i y(Oet’hdeerk Ri eyfaesraele dd üNzaetinolneaml Jeoluerrnals) HARasICadI MG.ıda, vol.20, no.239, pp.52-59, 2005 (Other Refereed National Journals) XXIII. MARikICoIt Mok.sinlerin mikroorganizmalarla kontrolu Hasad Gıda, vol.21, no.248, pp.34-39, 2005 (Other Refereed National Journals) XXIV. BARazICı Il aMk.tik asit bakterilerinin çoğalması üzerine patulinin etkisi XXV. HTeakziırrd aSğa lZairtaalat rFıank üHlitjeysei nDiekr gDisui,r vuoml.2u, no.1, pp.36-43, 2005 (Refereed Journals of Other Institutions) GAIRDICAI, vMo.l.28, no.6, pp.571-577, 2003 (Refereed Journals of Other Institutions) XXVI. OARkrICaIt oMk.sin A’nın (OA) bira fermentasyonundaki durumu ve fermentasyona etkisi XXVII. ZTreayktyina iUnn miviekrrsoityfl oJoruarsnıa, ls ooff rSacileıkn czee, yvotiln.4 ,v neo ü.2r, üpnp.l1e8r1in-1d8e6 m, 2i0k0o3t o(kRseifner peerdo bJoleumrnials of Other Institutions) SAtRaInCdIa Mrt., vol.41, no.1, pp.29-34, 2002 (Other Refereed National Journals) XXVIII. FIseoiglienru, Enrgd vnoüns sSecnh iumnmde Olpliivlzeenn und deren Bestimmung, sowie Mykotoxinanalysen aus türkischen EArRnIaCeI hMr.ung, vol.25, no.157, 2001 (Refereed Journals of Other Institutions) XXIX. SAaRmICsI uMn.’da satılan midyelerde Vibrio parahaemolyticus varlığı üzerine bir araştırma XXX. PHrootebl iRyeosttiaku Sraünt tÜ Froüondl eHri-iTech, vol.6, no.3, pp.68-77, 2001 (National Non-Refereed Journal) HARotIeClI RMe.staurant Food Hi-Tech, vol.6, no.2, pp.106-109, 2001 (National Non-Refereed Journal) XXXI. PBarzçı aMlaiknomtaoskısinlerin Sentetik Bir Besin Ortamında Lactobacillus plantarum (DSM 20205) Tarafından BAiRyIoCtIe Mkn.oloji Dergisi, vol.25, no.1, pp.9-14, 2001 (Refereed Journals of Other Institutions) XXXII. PAaRtIuCIl iMnb.ildung von Penicillium-Isolaten aus fermentierten Oliven in künstlichem Nährmedium XXXIII. TErenkairedhrauğn İgl,i nvodle.2 4T,ü nkoe.6ti, mppe. 2S5u7n-2u5la9n, 2 K0ı0r0m (ıRzıe fPeurel eBdi bJoeurrlnearldse o fA Ofltahteork Isnisnti tAurtiaonms)ası Üzerine Bir Çalışma DARünICyIa M G.ıda, vol.5, no.12, pp.41-43, 1999 (Other Refereed National Journals) XXXIV. DLiespteorlaiam ma oAnşoacmyatolagreınedsa’kini Dİnuerku mveu Koyun Sütünden Yapılan Beyaz Peynirlerin İmalat, Olgunlaşma ve TAURRICKII MSH. JOURNAL OF AGRICULTURE AND FORESTRY, vol.23, pp.1133-1137, 1999 (Refereed Journals of Other XXXV. AInbsbtitauuti ovnosn) Mykotoxinen durch Mikroorganismen EArRnIaCeI hMr.ung, vol.23, no.7, pp.298-301, 1999 (Refereed Journals of Other Institutions) XXXVI. ATerakşirtdıramğa İllai rMerkezinde Tüketime Sunulan Kahvaltılık Tereyağların Bazı Nitelikleri Üzerine TAeRkIiCrId Mağ. Ziraat Fakültesi Dergisi, vol.4, no.1, pp.55-62, 1995 (Other Refereed National Journals) XXXVII. GARluICcoI Mno. delta lactone kullanımının yoğurdun mikrobiyolojik ve duyusal özelliklerine etkisi XXXVIII. Tekkiirrddaağğ Z piriayaat sFaaskıünldteas is Daetırlgainsi ,l voorll.a1r, nıno .b1,i lpepş.i4m3-i4 v7e, 1b9a9z2ı (mOitkhreor bRieyfoelroejeidk Nöazteiollnikal eJoriu rünzaelrs)ine bir araştırma GAIRDICAI, vMo.l.16, no.4, pp.291-294, 1991 (Other Refereed National Journals) XXXIX. EKtüklitsüir Kullanımının Tulum Peynirinin Duyusal, Fiziksel Kimyasal ve Mikrobiyolojik Özelliklerine GAIRDICAI, vMo.l.16, no.1, pp.53-62, 1991 (Other Refereed National Journals) BIo. okHsa &rd aBloiyoek v eC hGailpabteurrsu Üretimi iAnr: ıFcıe Mrm., eSnatğed Üıçr Oü.n, lKeary Macikarno Çbaiykomloajkisoiğ vlue TS.eknolojisi, Osman Erkmen,Hüseyin Erten,Hidayet Sağlam, Editor, Nobel II. EYakyşıin h Daamğıutırm f, eİsrtmanebnutla, spypo.5n4u9 -v5e6 0te, 2k0n2o0lojisi iSna:ğ Fdeıçr mOe., nAtreı cÜı rMü.n, Ölezrü Tlkeük nGo.lojisi ve Mikrobiyolojisi, Osman Erkmen,Hüseyin Erten,Hidayet Sağlam, Editor, Nobel III. MYaiynıenr Daallğiı tSımu , vİset aKnabyunl,a pkp .s3u6y9u-3n9a0 G, 2e0n2e0l Bakış iAnk: çMiçuecki zAe. , İMçeecteink YMıladdıreınm S Ru.y, uA,r Mıcıu Mha.mmet Arıcı,Salih Karasu,Ayşe Karadağ, Editor, Kızılay Kültür Sanat Yayınları, IV. Mİstiacnrboubli, aplp e.2c7o-l4o6g, y2 0o2f0 mayonnaise, margarine, and sauces iSnA: ĞQDuIaÇn tOit.,a TtiÖveR NMÜicKr oFb., iKolAoRgAy SinU FSo., oDdU PRrAoKc eMss. iZn.g , :A MRoICdIe Mlin.g the Microbial Ecology, A. de Souza Sant'Ana, Editor, V. MJoİhKnR WOiBleİyY &A LS oBnİsY, OLtKdÜ, CThLiEch ÜesRteErT, İpMp.İ519-532, 2017 iAnR: IECNI DMÜ.,S STARĞİYDEIÇL OM.,İ KRAORBAİSYUO SL.O, TJİÖYREN GÜİRKİ FŞ,. İRFAN TURHAN, Editor, PALME YAYINCILIK, Ankara, pp.218-228, 2015 VI. GArıdıcaı lMar., ıSna ğKdoıçr uOn.masında Mikroorganizmalar ve Ürünleri VII. Ginı:d Gaı dFae Mrmikeronbtaiysoylojnislia, rOısnmdaan K Euklmlaennı, lEadni tMori,k Erfolaoturgna Ynaiyzımneavlia, rAnkara, pp.293-307, 2012 iSna:ğ Fdoıço dO .M, Aicrrıcoı bMio.logy, Osman Erkmen, Editor, Eflatun Yayınevi, Ankara, pp.405-424, 2012 Refereed Congress / Symposium Publications in Proceedings I. IDNeHmIiBrbIaTşI OFN. N O. ,F A rCıLcıO MS.T, DReIDrtIliU EM. SPECIES BY PROTECTIVE LACTIC ACID BACTERIA IN DAIRY INDUSTRY II. IINI.V InEtSeTrnIGatAioTnIaOl NA gOrFic uPltRuOraBl,I OBiToIlCog PicOaTl &E NLTifeIA SLci eOnFc eB CAoCnIfLeLreUnSc eS, PEPd.i rInSeO, LTuArTkEeDy, 1F R- 0O3M S eTpHteEm SbOeIrL 2 A02N1D, pp.345 DKaIGhrEaSmTaInV EB .,T ARrAıcCı TM .O, ŞFe nFoISl BH. M. , Dertli E. III. IINI.V InEtSeTrnIGatAioTnIaOl NA gOrFic uPltHuYraSlI, CBOioCloHgEicMalI C&A LLif,e T SEcCieHncNeO CLoOnGfeIrCeAnLce A, ENdDir nBeI, OTAurCkTeIyV, E1 -P 0R3O SPeEpRteTmIEbSer O 2F021, pp.366 IEMrkMölAeTncUikR EM .A FN. ,D A rMıcAı MTU., RKEah WraHmOanL EB .E, TINulKukOçRuN E .W, ÖHzüElkAüT G., Sağdıç O. IV. TIIhI. eIn ftaemrnoautios nTaul rAkgirsichu rltousrael ,e Bsisoelongtiicaall o&i lL: ifCeh Sacrieanccte rCioznafteiorenn acen, dE daiurnthe,e Tnutrickietyy, 1m -o 0n3it Soerpintegm bbye rF 2T0I2R1, , Rpapm.33a0n aÇnebdi GNC., –AMrıcSı Mte.c, Shanğidqıuç eOs. combined with chemometrics 3rd INTERNATIONAL CONGRESS on ANALYTICAL and BIOANALYTICAL CHEMISTRY, Elazığ, Turkey, 22 - 26 March V. D20E2T1E, RppM.8IN8ATION OF SOME BIOACTIVE COMPONENTS IN HARDALIYE IANkTsEoRy NAA. ST.I ,O ANrAıcLı MM.ARMARA SCIENCES CONGRESS, Kocaeli, Turkey, 1 - 03 November 2019, pp.1-3 VI. TAhReIC EI Mffe., cBtask okaf oUloltğrlua sZo.und Technology on Total Phenolic Content of Turkish Propolis VII. T1shte I nEtfefrencattsio onfa lD Cioffnefreerenntc Seo olfv Feonotsd oTenc hBnioalocgtyiv aen dP rNouptreirtitoiens, T oeft oPvrao, Mpoalciesd Eoxntiar,a 1c5ts May 2019, pp.523-524 1Bsatk Iknatoelronğaltuio Zn.,a Al rCıocın Mfe.rence of Food Technology and Nutrition, Tetovo, Macedonia, 15 - 17 May 2019, pp.521-522 VIII. NArUıcTı RMI.T, DIOeNm iPrkHeYseSnIO BLıçOaGk YH .APPROACH TO SOURDOUGH FERMENTATION IX. A1sntt Iinkt ebrunğadtiaoyn atlü Crolenrfei rveen cien soann F osaoğdl Tığeıchnology and Nutrition, Tetovo, Macedonia, 15 - 17 May 2019, pp.499-500 KŞeanraodğeunl iTz. ,1 A. rUıcluı sMla.rarası Multidisipliner Çalışmalar Kongresi, Ordu, Turkey, 15 - 17 March 2019, pp.625-635 X. DÇeeşğietlril eAnndtiioriklmsidesainların Yemeklik Yağların Oksidasyonu Üzerine Etkisinin FTIR Tekniği ile 2Ç.E UBlİu Nsl.a, rSaArĞaDsıI ÇH aOy.,v YaInLsMalA GZı dMa.l aTr. ,K AoRnIgCrIe Msi., Famagusta, Cyprus (Kktc), 08 November 2018, pp.21 XI. SATREOAĞDLYU S ÖH., EAAÇRA NR BH.E GO. L, TOOGKIECRA LÖ . PSR. , OAPREICRIT MIE.S OF GUM EXTRACTED FROM ACACIA SEEDS XII. RInhteeronlaotgioicnal Spyrmopoesrituimes o onf Fsoooudr Rdhoeuoglhog fye arnmde Tnetxetdu rwe,i tİhst adnibffuelr, Teunrtk leayc, t1ic9 aOccitdo bbearc 2t0e1ri8a, psptr.1a0in4s TMheet iInn Yteılrdnıarıtmio nRa.,l ASryımcı pMo.sium on Food Rheology and Texture, İstanbul, Turkey, 19 - 21 October 2018, pp.148 XIII. EYıFldFıErıCmT Ç O., FY ISLPMRAOZU MT. ETD. , ÖWZHMEEANT D F., LAORUICRI MO.N LAOS PROPERTIES OF WHEAT FLOUR-WATER DOUGH XIV. CThoem Ipnaterrinsaotnio onaf lM Syomlepcousliaurm I odne nFtoiofidc aRthioeonl oogfy M anodu lTdesx tIusroel,a İtsetadn Fburol, mTu Trkueryk, i1s9h OTcrtoabdeitri o2n01a8l ,M pop.u1l0d1-ripened CKhIReTeIsLe Hs . bEy. , UÇAsiKnIgR 5E.,8 DSU rRRANKA M a. nZd. , A2R8ISC Ir RMN.A Gene Regions XV. TI. hInet einrndautisotnraial lA agpripculilctuartaiol nSc oiefn Cceh Coornchgroersus,s V oalnit, oTruirukse ym, 9u c- i1la2g Mea iyn 2 p0r1e8s, eprpv.3in7g4 quality of prime beef sAtReIaCkI sM s.,t AoWreAdD a Nt .l, oÇwAM te Mm.,p YeILraMtAuZr eM. T. , SAĞDIÇ O., TÖRNÜK F. XVI. EThvea lJuaaptaino nFo oofd s Mtaabchiliintyer oy fM Taynpuefa Ic taunredr sT’yxxp eA sIsIo scoiautirodno, uTogkhy wo, iJtahp acnh,i c1k2p -e 1a5 fJluonuer 2 d0u1r8i,n vgo lf.8r3ozen storage 7Ö.Z uÜluLsKlÜar Gar., aAsRı eICkIş iM h.amur sempozyumu -Sourdough for health, 6 - 08 June 2018 XVII. IMdeetnint iYfiılcdaırtiımon R o., fA Prıhcıy Mta.te Degrading Lactic Acid Bacteria Isolated From Sourdough XVIII. EVfIIf eINctT EoRf NDAifTfIeOrNeAnLt FSYloMuPrO MSIiUxMtu OrNes S aOnUdR DPOrUoGteHin, C Soorku, rIcrelsa nodn, 6G -l u0t8e nJu nFer e2e0 1F8o, rpmp.u7l0ation of the Turkish DMeEsTsİNer Yt IRLDevIRaInMi R., Gümüş T., ARICI M. AThperi l4 2th0 1In8t,e prpn.a1t1io5nal Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 19 XIX. WDEITHER PMRIONBAITOITOINC SOTFR TAHINE SCHARACTERISTICS OF YOGHURT LIKE PRODUCT FROM BUFFALO MILK BEKİROĞLU H., ÇAKIR E., ARICI M., SAĞDIÇ O. 2T0h1e 84, tphp I.n2t8e2rnational Symposium on “Traditional Foods from Adriatic to Caucasu, Kyrenia, Cyprus (Kktc), 19 April XX. Ahcchrmeeddi tAa.t, iYoinlm oafz HMa. Tla. l, Smaeğdaitç pOr.,o Adruicci tMs .a, Ynedt imdi vHe.,r Ssaiktya toa fR t.heir protein properties XXI. E59ktşhi mEkemeteinkg Hofa Jmapuarnu nSodcaient yİ zforle M Eedaitl Secnie Mncaey aanladr Tınec Thenkonlooglyo, jTiko kÖyzoe, Jlalipkalenr, 2i7 - 30 March 2018, no.59, pp.1-5 1Y9IL.UMLAUZS LDA., RAARRICAIS MI K., AMTEITLİINM LYII LUDLIURSIAML R B.,İ ÖYOZÜTELKNÜ OGL.OJİ KONGRESİ, Turkey, 1 - 03 December 2017 XXII. TMüErTkİN E YkIşLi DHIRamIMu Rrl.,a ArRınICdIa Mn .İzole Edilen Mayaların Fitaz Aktiviteleri XXIII. P19H.UYlTuAslSaEra AraCsTı IKVaEtı lıOmFlı LUAluCsTalI CB iAyoCtIeDkn BoAloCjiT KEoRnIgAr eFsRi, OTuMr kTeUy,R 1K -I 0S3H DSeOcUemRDbeOrU 2G0H17 IMnEteTrİnNa tYioILnDaIlR CIoMn gRr.,e AssR oICnI FMu.,n ÖdZaÜmLeKnÜta Gl a., nDdU ARpApKl iMed. ZS.ciences, Saraybosna, Bosnia And Herzegovina, 21 August XXIV. P20ro17b,i oppti.c6 9and functional characterization of lactobacillus spp. isolated from baby faeces ETuOrKoApTeLaIn D BEioMtİeRcOhnKo Nlo.,g DyU CRoAnKgr Mes. ,Z D. u, AbRroICvIn Mik,. Croatia, 25 - 27 May 2017, pp.27-28 XXV. ESAnĞcaDpIÇs uOl.a, AtiRoInC IO Mf .,T KuAliRpA PSUet Sa.l Anthocyanin Extract And Use In Food Model System XXVI. P3rhdy sInicteorcnhaetimonicaal lC, oPnhfeerneonlciec oAnn Edn Aginnteheoricnyga annidn NCahtaurralc stecireinzcaetsio, 3n -O 0f7 T Mhaey T2u0l1ip7s Waste As A Potential Of NARaItCuIr Mal. , CSoAlĞoDrIaÇn Ot., KARASU S., Çam M., DURAK M. Z. XXVII. D3redt eInrtmerinattiioonna lo Cfo mnfiecrreonbciea ol nq uEnagliitnye,e oripnagc aitnyd, Npahtyusriaclo scchieenmceisc,a 3l -a 0n7d Mbaioy a2c0t1iv7e, pcpo.7m4p5onent cİrhkailrmaeczt eMr.i sÜt. i,c AsR bICyI aMp.p, Blyaişnlagr uMlt.rasound process to shalgem (şalgam) juice in continious system XXVIII. S2OndM IEn tPerRnOaPtiEonRaTl IBEaSl kOaFn ACgOrLicOuCltAurSeI AC oEnSgCreUsLsE, TNeTkAir d(aTğA, TRuOr)k eSyT, A16R CMHay A 2S0 1A7 F, pUpN.6C1T0IONAL COMPONENT IY. aInsaterr Bn.a, tAioRnICaIl MCo.,n TgOrKesEsR o Ön. MS.edical and Aromatic Plants "Natural and Healthy Life", Konya, Turkey, 10 May 2017, XXIX. SpOp.M75E7 PROPERTIES OF ESSENTIAL OIL ADDED TURKISH TRADITIONAL BEVERAGE BOZA IC. aInkitre rEn.,a Ktiıortnıla Hl C. Eo.n ,g DreUsRsA oKn MM.e Zd. i,c AalR aICnId M A.romatic Plants "Natural and Healthy Life", Konya, Turkey, 10 May 2017, XXX. BppIO.1A7C22TIVE AND AROMATIC PROPERTIES OF DIFFERENT LOQUAT VARIETIES IE. rIknotelerncaitkio Mna. Fl .C ,o UnSg rAe. sAs. o, nSA MĞeDdIiÇc aOl .a, AndR IACrI oMm.atic Plants "Natural and Healthy Life", Konya, Turkey, 10 May 2017, XXXI. EppF.F4E33CT OF DIFFERENT HYDROCOLLOIDS ON THE PASTING PROPERTIES OF TARO (COLOCASIA EASRCICUI LME.,N YTaAsa Lr .B S., CAHROICTI TM).FLOUR pI. pIn.3t7e2rnational Congress on Medical and Aromatic Plants "Natural and Healthy Life", Konya, Turkey, 10 May 2017, XXXII. EAfRfIeCcIt Ms .O, Yf aFkliaciv To.ur Blend And Xylose On Acrylamide Formation In Different Cookie Recipies XXXIII. P3rhdy tInatseer naacttiiovniatile Cso onffe lraecntciec oanc iEdn bgianceteerriniag and Nyaetausrtasl sciences, Budapeşte, Hungary, 03 May 2017, pp.744 Karlidag S., ARICI M., SAĞDIÇ O. XXXIV. C6thha Irnatcetrenraitzioantiaol nC hoefm Xisatnryth Caonn gGruesms, PRriyoaddu, Scaeudd Si tAarratbiniag, 0H8y Ndorvoelmysbeedr 2R0ic1e6 Bran Broth IAI.R IInCtIe Mrn.,a Gtiuomnauls T Tu.r, kDiec mWirocril dA .C So.nference on Chemical Sciences and Technologies, Üsküp, Macedonia, 26 October XXXV. D20e1te6c, ptipo.1n6 o3f Adulteration of Orange Juice Adulterated with Grapefruit, Mandarin, Apple and Grape JÖuZiÜceLsK Üu sGi.n, Mg EATTİNR -YFITLIDRIR SIpMe Rct.,r ToOsKcEoRp yÖ. S. , Cebi N., DURAK M. Z. , ARICI M. 2II0. I1n6t,e prnpa.1t6io4nal Turkic World Conference on Chemical Sciences and Technologies, Üsküp, Macedonia, 26 October XXXVI. RDiectee rVmarinieattiieosn of Physicochemical Properties and Oxidative Stability of Rice Bran Oils in Different 1G4etçhg eElu Ür.o, D Faeğdl ıLoiğpluid O C.,o Ynıglmreasz, Gİ.,h AeRnItC, BI eMlg., iGumün, e1r8 K S. eGp. t,e Ampbaeyrd 2ın0 D16., ,D püpl.g2e1r7 G. Ç. , Ay O., Ersöz B., Çotra Y., et al. XXXVII. IAnRhICibI iMti.o, Tnu orkf asyp Co.ilage yeasts by Williopsis saturnus var. saturnus (in vitro) XXXVIII. RInetecrennatt iaonndal aCdovnagnrecsesd o tne Fcuhnndiqamueesn tfaol ra nedn cAapppsliuedla Sticoienn coefs ,p İrsotabniboutli,c T buarkcetey,r 2ia2 tAou gmuasitn 2t0a1in6 , tphpe.2ir20 bEriomfius nEc.,t Mioenral iRty., YILMAZ M. T. , SAĞDIÇ O., ARICI M. XXXIX. PEuhryospicealn aBniodt escehnnsoolorgyy c Choanrfaecrteenrcies, tLicastv oiaf, 5ca -k 0e7 eMnaryic 2h0e1d6 ,w viotlh.2 3h1oneybee pollen 1Ö5ZtÜhL IKnÜte Grn., aMtiEoTnİaNl CYeILreDaIlR aInMd R B.,r SeAadĞ DCIoÇn Ogr.,e AsRs,I İCsIt aMn.bul, Turkey, 18 April 2016, pp.161 XL. Perholdivuacnt iCo.,n A oRfIC bI rMe.ad for celiac sufferers using of Taro tuber (Colocassia esculenta L. Schott) XLI. I1m5tphr Ionvteermnaetniot nFaul nCecrtieoanl anlidty B orefa Bdr Ceoandg rWesisth, İ sOtalinvbeu Pl, uTlupr kPeoyw, 1d8e Arpril 2016, pp.262 IAFRTI CAIn Mnu., aCla Mkiere Eti.,n ÖgZ, CÜhLiKcaÜg oG,. ,U TnOitKeEdR S Öta. tSe.s , OMfE ATmİNe rYicILaD, 1IR6 IJMul yR .2016 XLII. RAResICisI tMan., tM SEtTaİrNc hYI LCDoInRtIeMn tR o., fÖ ZTÜaLroK Ü( CGo., lToOcKaEsRia Ö e. sSc. u, Yleansatar BL.. Schott) Flour Drying at Different Conditions XLIII. DIFeTt eArnmnuinala Mtioeent iongf , fCuhnicatigoon, Ualniittye do Sf teaxteosp Oofl Aysmaecrcichaa, r1i6d eJu (lyE 2P0S1)6 producing probiotic cultures on tYeILchMnAoZl oMg. iTc.a , lT aonkder p Öh. ySs. ,i cDoecrhtlei Em.,i Tcatll ipsuro Np. eBr. t, iSeasg odifc iOce., Acrriecia Mm. S2u0p1p4l eAmnnenutasl, Cİsotnafnebrueln, cTeu &rk Eeyx,h 1ib4i tNioonv eFmunbcetrio 2n0a1l 4F,o popd.4s,1 N-4u7traceuticals, Natural Health Products and Dietary XLIV. Paomppiry M (.,P Aarpıcaıv Me.r, UrÇhAoKe aGs. L.) Sherbet: Traditional Turkish Beverage. HTheerz 3e grodv Iinntae, r0n1a tOiocntoabl eSry m20p1o5s,i upmp. 4o2n9 “Traditional Foods from Adriatic to Caucasus”, Sarajova, Bosnia And XLV. SAteĞaDdIyÇ SOt.,a TtOe KREhRe Öo.l oS.g , iUcaS lA P. rAo. ,p AeRrItCieI sM o.f Rose Hip Molasses: Effect of Temperature HTheerz 3ergdo vInintear, n0a1t iOocntaolb Seyrm 2p0o1s5i,u pmp .o3n2 9Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosnia And XLVI. EBxioodpiovleyrssaictyc hoafr Lidaec tEicP AS cPidro Bdaucctteiorina Cinh aTruarcktiesrhis Stiocusrdough and Genotypic Determination ofTheir TDhEeR 3TrLdİ EIn., tMerEnRaCtiAoNna El .S, KymARpoAsMiuAmN oSn., A“TRrIaCdI iMtio., nYaIlL FMoAoZd sM f.r To.m , S AAdĞrDiaItÇic O t.o Caucasus, 1 - 04 October 2014 XLVII. Biodiversity of LAB species in Turkish sourdough 6DtEhR SToLuİr Ed.o, MugEhR SCyAmNp Eo.,s AiuRmIC, 3I 0M S., eYpILteMmAbZe rM -. 0T2. , OSactğodbıçe rO 2.015 XLVIII. IDdUeRnAtiKf iMca. tZi.o , nM oEfT İYNe YaIsLtD IIsRoIlMat Re.d, Ö fZrÜoLmK ÜT uGr.,k AisRhIC SI oMu.,r SdAoĞuDgIhÇ O. XLIX. BVIrteha Sdo umradkoiunggh pSyemrfpoorsmiuamn,c Nea onfte yse, Farsatn icseo, l3a0te Sde pftreommb eTru 2r0k1is5h, p spo.7u2rdough 6ÖtZhÜ SLoKuÜr dGo.,u MghE TSİyNm YpIoLsDiuIRmIM, N Ra.n, tYeıslm, Farza Dnc., eA, R3I0C SI eMp.t, eDmUbReArK 2 M01. 5Z,. p, SpA.3Ğ0DIÇ O. L. DMeEtTeİrNm YiInLaDtIiRoInM o Rf. , yÖeZaÜsLt KdÜiv Ge.,r DsiUtyR AinK TMu. rZk. ,i sAhR IsCoI uMr.d, SoAuĞgDhI Çb yO .FT-IR spectroscopy LI. SVtIetha dSoyu Drdyonuagmh iScy amnpdo sTiuimme, NDaenpteesn, dFreanntc Re,h 3e0o Sloepgtiecmalb Per o2p0e1r5t, ipeps. 7o1f Sour Orange Sauce TİÇhYeE 3Rr dN .I nCt. e, rTnOaKtiEoRn aÖl . SSy. m, KpAoRsiAuSmU oSn., T“TÖrRaNdiÜtiKo nFa.,l AFRoIoCdI sM f.r, oBmO ZAKdUrRiaTti cF .t,o S ACaĞuDcIaÇs uOs.”, 1 - 04 October 2015, pp.370 LII. OİÇlYivEeR pNa. sCt. e, TpOoKwEdRe Ör. pS.o , tKeAnRtiAaSl Uin Sg., rTeÖdRieNnÜtK f Fo.r, AinRcICrIe Mas.,i SnAgĞ fDuInÇc Oti.onality of many traditional foods HTheerz 3ergdo vinintear, n1a -t i0o4n aOlc styombepro 2si0u1m5 ,o pnp t.5ra7d2itional foods from Adriatic to Caucasus, Saraybosna, Bosnia And LIII. PTÖhRysNiÜcoKc Fh.,e EmLiİcFa ŞlE pYrMoAp eUr.,t YieILsM oAf ZC Mep. hT.a ,l SaAriĞaD sIÇy rOia., cAaR IsCeIe Md.s grown in different regions of Turkey HTheerz 3ergdo vinintear, n1a -t i0o4n aOlc styombepro 2si0u1m5 ,o pnp t.8ra8ditional foods from Adriatic to Caucasus, Saraybosna, Bosnia And LIV. TİÇhYeE RE fNfe. Cct. , oTfO CKeEpRh Öa. lSa.r , iKaA sRyArSiaUc Sa. , ATdÖdRiNtiÜoKn Fo.,n A RBIrCeIa Md. , VBoOlZuKmUeRT F., SAĞDIÇ O. LV. 1Th6eS 3rrRdN InAt egrennaeti otnaarlg Seytmedp omsieutmag oenn “oTmraicdsit iaopnpalr Fooaocdhs tforo dme tAedrrmiaitnice t oth Cea umciacsruosb”, i1a l- d0i4v Oerctsoitbye ro 2f 0a1 T5,u prpk.i7s4h tMreatdinit Bio.,n Paelh bliveavneorğalgue H h., aArRdIaClIi Mye. HTheerz 3ergdo vInintear, n0a1t iOocntaolb Seyrm 2p0o1s5i,u pmp .o3n7 7Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosnia And LVI. IÇdaeknırt Eif.i, cDaUtiRoAnK o Mf . LZa. c, Mtice tAinc Yidıl dBıraıcmt eRr.,i aÖ zIüsloklüa tGe.,d A fRrIoCmI M T., uSrAkĞiDshIÇ I On.dustrial Sourdough Samples LVII. IVdI.e Snotuifridcoautigohn S oymf Ypeoasisutm I,s 3o0la Steepst efrmobmer T - u0r2k Oischto Sboeru r2d0o15ugh VDIU. RSoAuKr dMo. uZg. h, Y Sılydmırpımos Riu. mM, . 3, 0Ö zSüelpktüe mG.b, AerR -I C0I2 M O.,c StoAbĞeDrI Ç2 0O1.5 LVIII. MTOeKthERo dÖs. So. f, AdReItCeIc Mtio., nT ÖoRfN aÜdKu lFt.e, DraUtRioAnK: MT.h Ze.ir advantages and disadvantages LIX. MFreotmh oHdivse o tfo dTeatbelec t2io01n5 o, İfs htaonnbeuyl, Teudrakletuy,r 2a1ti Mona yT 2h0e1ir5 , apdpv.7a2ntages and disadvantages ITnOteKrEnRa tÖio. nS.a ,l DCUonRgArKe sMs .o Zn. ,S SaAfeĞtDy IaÇn Od .,A AuRthICeIn Mtic.,i tTyÖ oRfN BÜeKe PFr.oducts, İstanbul, Turkey, 21 - 22 May 2015, pp.72 LX. MTOeKthERo dÖs. So. f, DDUeRteAcKt iMon. Z o. ,f SHAoĞnDeIÇy OA.,d AuRltIeCrI aMt.i,o TnÖ RTNhÜeiKr FA.dvantages and Disadvantages LXI. VFraokmu mHlivue O tor tTaambdlea 2 U01lt5r,a 2s1e s- 2Y2a rMdaıym 2ıy0l1a5 Etlerin Kurutulması PBamşlaurk kMa.l,e K Gılıdçlaı Mse.,m Tpookzeyru Öm. uS. I,I SI,a Dğednıçi zOli.,, TAurrıckıe My,. 13 - 15 May 2015, pp.43 LXII. OUÇpAtiKm Giz.,a AtRioICnI oMf. ,S SoAlĞvDenIÇt Ofo., rT OPKhEeRn oÖl.i Sc. Compounds of Tulip: Mixture Desing Approach p2pn.d9 International Conference on Agricultural and Food Engineering, Kuala Lumpur, Malaysia, 01 December 2014, LXIII. UMteitliinz aYtıilodınr ımof RR.,i Acerı cBı rMa.n As A Raw Material in The Food Industry LXIV. FUalursklalır amraesnı eMnegzioçp eoktasmtryaak tTlaarrıımn ıKno ynagğre asis ,i dDii yparrobfaikllıre,r Tinurinke bye, 2li2r l-e 2n5m Seespitember 2014, pp.1112 4U.Ç GAeKle Gn.e, kDsUeRl GAıKd aMla. rZ .S ,e TmOpKoEzRy uÖm. Su., ,A TdÖaRnNa,Ü TKu Frk., eAyR, I1C7I -M 1.9 April 2014, pp.438 LXV. gMruolwtitphle s urersvpivoanl skei noepttiicms iuzsaitniogn d oefs itrhaeb ielfitfye cftu onfc tpioroncsessing variables on bacterial population and 2Y3ılmrda Izn Mte.r Tn.a , tTioönranlü IkC FM., ÖHz tSüyrmk pİ.o, sSiauğmd ıFç oOo.,d AMrıicır oM, .İ, sDtaunrbaku lM, T. uZr. k, eBya, y3r a- m07 M S.eptember 2012, pp.6 LXVI. tPehcehnnootlyopgiicc aaln adn gde pnrootybpioicti c hparroapceterrtiiezsation of lactic acid bacteria isolated from Hardaliye and their 2A3RrIdC II nMt.e, rCnoaştkiouna Fl .I, CTFoMkaHt lSı yNm., Çpeolsiikuymur Ft oGo.dMicro 2012, 01 September 2012 LXVII. IAdReInCIt iMfi.c, aÇteiloikny uorft mG.oulds from Sürk cheese using morphological and molecular technics LXVIII. E23vr yda Ipnıtmerın Aatniodnıazl pICeFkMmHe zSiy ömrpnoeskiulemr iFnoiond bMiilcerşoi m20i,1 a2n, 0ti1o kSespidteamn bveer a2n01ti2mikrobiyel aktiviteleri IAIIR. IGCEI LME.N, İEzgKiS NE.L GIDALAR SEMPOZYUMU, 01 May 2012 OIt.h eMr iPkurobbliycalt iBoiynoskütle Üretimi OAtrhıceır M, p.,p S.2ağ1d8ı,ç 2 O0.1, K5arasu S., TÖRNÜK F. Supported Projects YÇoEğBuİ rNtt.,a S nAiĞşaDsItÇa Ope., kAtRinI CvIe M u.n, K kAaRtkAılSaUrı nSı.,n K tAesYpAitCinAeN y ÇöAnKeMlikA RKaOmĞaLnU sSp.,e Pkrtorojesckto Spuispip voer tkeedm boym Heitgrhi eterm Eedlulic mateiotont Institutions, AgeRlIişCtIi rMilm., DesEiR, 2T0L2İ 1E .-, DCoEnMtİinRuBeAsŞ F. N. , Project Supported by Higher Education Institutions, Peynirlerde Geç Şişmeye ASeRbICepI MO.l,a SnA CĞlDosIÇtr iOd.i, uÖmZ ÜTLüKrlÜe rGi .Ü, TzeUrLinUeK ÇLUak Eti.k, E Arskiöt lBeankctike rMile. rFi.n , iPnr Eotjkeiclte rSiu, 2p0p2o1rt e- dC obnyt Hiniugehser Education Institutions, AORlgIuCnI lMaş.,m Aakmsoışy SAiy. eSz. , BPurğodjeacytı nSuınp Fpiozrikteodk ibmyy Hasigahl eBre sEidnusecal tvieo nP rIenbstiyitoutiiko nÖsz,e Hllaikrldearilniyien BBieyloiralekntimf Beislei, ş2ik0l1e9ri n- iCno Pnotitnaunesisyel ABRiyIoClIo Mjik., EBtakkilkearlionğel uin Z v.,i tPrroo Mjeect aSbuoplpoomritke dY abkyla Hşıimghlaer, E2d0u1c9a t-i oCno nIntisntuiteustions, FARKLI ÇÖZÜCÜ VE YÖNTEMLER AKrUıLcıL MAN., SILaAğdRıAç KO .E, LYDamE aEnD MİL.E, DNe PmRiOrkPeOsLeİnS BEıKçaSkT RHA., KTTULBAITRAINKI NPr KoAjeRcAt, KETkEşiR HİSaAmSuYrO FNeUr,m 2a0n1t8a s-y 2o0n2u1nun Nişasta ASirnıcdıi rMil.e, bMileirtilniğ iBn.e, Ç, Mebini eNr.,a Tl UveB IPTrAoKte Pinr oBjieycote, Grieşlielenbeiklisrelilğ Kinüef lEüt kPiesyinniinr lAerdaşetnır İızlmolaes Eı, d2i0le1n9 K - ü2f0le2r0i Fourier Dönüşümlü ÇKEızBılİö Nte.,s Si ASpĞeDkItÇr oOs.k, AopRiI C(FI TMI.R, P) rToejkencti ğSiu ilpep Toarnteımd lbaym Ha iMgheetro dEudnuucant iGoenl iIşntisrtiiltmuteisoin, 2s,0 G1ü9l -Y 2a0ğı2n0ın FTIR ve Raman Teknikleri AKruılclaı nMıl.,a Srağkd Oıçta On.t, iDsiutersaikn iMn .B Ze. l,i rTlUenBmITeAsKi, 2P0ro1j9e c- t2, Ü02lk0emize Özgü Yoğurt, Peynir Kültürü Geliştirilmesi Ve Pilot Ölçekte AÜRreICtiIm Mi, .2, T0U1B7 I-T 2A0K2 P0roject, Maya Katkılı Sürülebilir Yeni bir Fonksiyonel Gıda Geliştirilmesi, 2018 - 2018 ArRıIcCı IM M., .T, TUUBBITITAAKK P Prorojejectc,t F, Pornokjseimyo Dnels tbeikr lbenileşbeilnir o, 2la0r1a7k -G 2ö0le1v7ez (Colocasia esculenta L. Schott) ununun fırıncılık Düreürntllie Er.i,n Adreıc kı uMll.a, nTıUmBıI, T2A0K14 P -r o2j0e1ct7, Determination of the homopolymeric and heteropolymeric exopolysaccharide (EPS) AprRoICdIu Mcti.,o Pnr ionj efcetr mSuepnpteodrt feodo bdy p Hroigdhuecrt sE. d, 2u0ca1t4io -n 2 I0n1st6itutions, Geleneksel Küflü Peynirlerden İzole Edilen Küflerin AMroıcrıf oMlo., jDike vvee lMopomleeknütl eArg Keanrcayk, tAeRriIz ÜasRyÜoNnLuE BRuİ İMzoÜlKatElaMrMlaE KLüİYflEüT P MeyEnRirK ÜErZeİ t(imARi, A2Ş0T1I2R M- 2A0C1I 6ARILAR), 2014 - 2015 ArRıIcCı IM M., .D, TuUrBakIT MA.K Z P. ,r ToUjeBctI,T PArKo bPiryoojteikct ,k Lüaltlüer t agçe lyişatpirrialmkleasriı,n 2d0a1n4 p -i l2o0t 1ö5lçekli doğal boya üretimi, 2013 - 2015 Amrıcaıç Mlı .K, Saatığladnıç J eOl.a, tTinA GKEaMyn Taağrınımıns aTle Aspriatşi tİıçrimn aYleanr iv Yeö Pnotelimtiklearlainr Genlişetli rMilümdeüsri,l ü2ğ0ü1 3P r-o 2je0s1i,5 Gıdalara Normal veya Tağşiş oAlraırcaı kM k., uSlalağndıılça bOi.l,e TcAekG EmMa yTaalraırmıns aizl oAlarasyştoırnmu,a tleakrn voel oPjoikl iötizkealllaikrl eGreineinl Mbeüldirülernlümğeüs Pi rvoej ebsui , mEkaşyia hlaarmınu erkdmane ks tüaretetirm kiünldtüer AkuRlIlCanI ıMlm., aPsrıo, 2je0c1t 3S u- p2p0o1r5ted by Other Official Institutions, Farklı muhafaza yöntemlerinin asma yapraklarının kimyasal Amriıkcrı oMb.i,y Porlojeikc tv Seu dpupyourstaeld ö bzye lHlikiglehrei rü Ezedruicnaet ieotnk iIsninsitnit uinticoenlesn, Nmaemsiı.k, 2 K0e1m1a -l 2Ü0n1iv3ersitesi Merkezi Araştırma Laboratuvarı APrRoICjeIs Mi, 2., 0O1th0e -r 2 S0u1p3ported Projects, Farklı formülasyonlarda üretilen bebek mamalarının bileşimi, bazı mikrobiyojik Aözreıclıl iMkle., rPi rvoej eEcnt tSeurpeopboartcetedr b sya kHaigzahkeiri vEadrulıcğaıtnioınn b Ienlsirtilteuntmioenssi,, S2o0f0ra9l ı-k 2 f0e1rm0ente zeytinlerde mikotoksin varlığı ve AzeRyItCinI lMer.,d Oet hbearz ıS mupikpootortkesdij ePnriokj ekcütfsl,e Ersinc hfaerkiclhı siaıc caoklliı kOla1r5d7a:H m7i’knointo Tkeskinir üdraeğt ikmöif tüezseinriine ü arreatişmtı,r dmeaplaorla, 2m0a0 v5e - p 2iş0i0rm6e AaşRaImCIa Mla.r, ıOntdhaekri Sduprupmorute, 2d0 P0r3o j-e 2ct0s0, 4Mısır ve mısır ürünlerinde fumonisin varlığı, bebek fekesinden izole edilmiş ALaRcItCoIb Mac., iOlluthse’lra rSıunp fpuomrotendis Pinr oBj1e’cit ps,a Traçarhlaamnas fıe, r2m00e1n t-a 2sy0o0n3u ve çeşitli kurutma metodlarının bazı patojen bakteriler AüzReIrCiIn Me .e, tOktihsie, r2 0Su0p1p -o 2r0te0d2 Projects, Arpa, malt ve birada okratosin A (OTA) varlığı ve ota'nın bira üretimi sırasında maya AtaRrIaCfıIn Mda., nO tphaerrç aSluapnpmoarstıe üdz Peroinjec atsr,a Mşteırymvea ,v 2e0 m01e y-v 2e0 s0u2larında patulin varlığı üzerine araştırmalar, 2001 - 2002 Activities in Scientific Journals AFokaode &m Niku Gtrıditaio, nP uJobulicrantaiol, nP uCbolmicmatitotnee C Momemmbitetere, 2 M01em2 b- eCro, n2t0in1u7e -s Continues MBiyeomtebkneorlsohji iDpesr n/e ğTi,a Msekmsb ienr , S2c0i0e1n -t Cifoinct iOnuregsanizations Scientific Refereeing UTUniBvIeTrAsiKty P, rToujrekcet,y 1, 0O0ct1o -b Per o2g0r1a8m for Supporting Scientific and Technological Research Projects, Yildiz Technical UTUniBvIeTrAsiKty P, rToujrekcet,y 1, 0Ju0n1e - 2 P0r1o8gram for Supporting Scientific and Technological Research Projects, Yildiz Technical International Journal of Secondary Metabolite, Other Indexed Journal, August 2017 TCurkreisnht JNouutrrnitaiol onf & A gFroiocudl tSucrien -c Feo, SoCdI SJcoiuernncael ,a Jnudly T 2e0ch1n7ology, Other Indexed Journal, May 2017 TInUtBerITnAatKio Pnraol jJeocut,r Mnaaly o 2f 0F1o7od Science & Technology, SCI Journal, May 2017 JToUuBrInTaAl Ko fP Froojedc tP, r1o0c0e3s s-i nPgri oanridty P Areresearsv Ra&tioDn P, SroCjIe Jcotsu rSnuaplp, Foerbt rPuraorgyr a2m01, Y7ildiz Technical University, Turkey, May 2017 IPnrtoejrencat tSiounpaplo Jrotuerdn bayl oHfi gPhhearr mEdaucecautiiocanl ISncsiteintucteios nasn, dJa Dneuvaerlyo p2m01e7ntal Research , SCI Journal, December 2016 STeUlBecITtiAonK oPfr opjoetcetn, 1ti0a0l a3u -t oPcrhiotrhiotyn oAurse assta Rr&teDr cPurlotujercets fSruopmp oshrta Plgraomgr, am tr, aYdilidtiiozn Tael cThunrikciaslh U lnaicvteicr saictiyd, Tfeurrmkeeyn, tAedu gbuesvte 2r0a1ge6, CSCoIm Jpoousrintiaol,n Jsu onfe E2s0s1e2ntial Oils Obtained From Lemon Balm And Sage And Their Antifungal Effects On Ochratoxigenic UPetinliizcailtliiounm o vf ePrlrauncto Hsyudmr,o SsCoIl sJ oausr Snparl,o Muta Drcihsi n2f0e1c2tant, SCI Journal, March 2012 Scientific Consultations DTüebpiatratkm, Secnite nOtfi fFico oCdo nEsnugltianneceyr,i nYgil,d Tizu rTkeecyh, n2i0ca1l7 U -n Civoenrtsinituy,e Fsaculty Of Chemıcal And Metallurgıcal Engıneerıng, Tasks In Event Organizations 2A0rı1c9ı M., 1st International Conference on Food Technology and Nutrition, Scientific Congress, Tetovo, Macedonia, Mayıs (AKrkıctıc M), .N, 4istahn I n2t0e1rn8ational Symposium on Traditional Foods from Adriatic to Caucasus, Scientific Congress, Girne, Cyprus BAorıscnı iMa .A, 3ntdh HInetrezrengaotvioinnaa,l ESkyimmp 2o0s1iu5m on Traditional Foods from Adriatic to Caucasus, Scientific Congress, Sarajevo, Arıcı M., FKoovdan Mdiacnr oS2o0fr1a2y, aS cİzielenntiefbici lCiro Anrgır Üesrsü, nİsletarin Kbounl, gTruerski,e Syc, iEeynltüifli c2 0C1o2ngress, İstanbul, Turkey, Nisan 2014 Edit Congress and Symposium Activities I.n Itnetrenrantaiotinoanla Cl oCnognrgersess os no nF uMneddaimcaeln atnadl a Anrdo Ampaptilcie Pdl aSncties,n Sceesss, iAotnte Mndoede,r Saatorar,j eKvoon, yBao, sTnuiark Aenyd, 2 H0e1r7zegovina, 2017 3I. Irndt eINrnTaEtRioNnAaTl CIOoNnAgrLe CssO oNnF EmReEdNicCaEl aOnNd EaNroGmINaEtiEkR pIlNanGt sA N"NDa tNuAraTlU aRnAdL h SeCaIlEthNyC LEiSfe, "A, tAtettnednedee, eB, uKdoanpyeas, tT, Huruknegya, r2y0, 127017 FBriyoomte Hknivoel otoji TKaobnlger 2e0si1, 5Se, Mssoiodne rMaotodre, rİastaonr,b Kuol, nTyuar, kTeuyr, k2e0y1, 52015 Citations hT-ointadl eCxi t(aWtioOnSs) :(1W3OS):700