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Prof. Bedia ŞİMŞEK Personal Information Wofefibc:E Hptthposn:/E/:A V+E9s0is .2S4d6u .E2d1u1

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Prof. Bedia ŞİMŞEK Personal Information Wofefibc:E Hptthposn:/E/:A V+E9s0is .2S4d6u .E2d1u1 Prof. Bedia ŞİMŞEK Personal Information WOfefibc:e hPtthposn:/e/:a v+e9s0is .2sd4u6. e2d1u1. t1r/5b4e1d iasimsek EDodcutocraatteio, Ann kInarfao Urnmivaetrisoityn, Fen Bilimleri Enstitüsü, Süt Teknolojisi Anabilim Dalı, Turkey 1997 - 2003 UPonsdtegrrgardaudautaet, eA, nAknakraar Ua nUinveivresritsyit, yF, eZnir Baialitm Flaekrüi lEtensit,i tSüüstü T, eSkünt oTleokjinsoi Lloisjiasni As nParboiglirmam Dıa, Tlı,u Trukerkye 1y9 18979 -2 1 -9 199195 FEnogrliesihg, nB2 L Uapnpgeru Iangteersmediate RFoeosde Eanrgcihne Aerrinega, sFood Technology, Processing Diary And Related Products, Engineering and Technology APrcoafedsesomr,i Scu Tleiytmleasn /D eTmairsekl sUniversity, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 2018 - Continues Articles Published in Journals That Entered SCI, SSCI and AHCI Indexes I. SÇcEaLlEdBinİ Mg .p, ŞrİoMcŞeEsKs Bo.ptimization to enhance the textural properties of Kashar cheese II. EJOfUfeRcNtsA Lo fO mF FaOstOicD gPuRmOC (EPSiSsItNaGc iAaN leDn PtRisEcSuEsR)V oAnT IcOhNe, m20ic2a1l ,( rJohueronlaol gInicdaelx, eadn idn mSCiIc)robiological properties of yŞİoMgŞuErKt iBc.e, A ckrseoaym A., Kirhan S., Topcu D. S. III. EJOfUfeRcNtsA Lo fO pF lFaOsmODin P aRnOdC EpSlSaIsNmGi AnNogDe PnR oEnSE tReVxAtuTrIOaNl b, violc.4h3e,m noic.7a,l 2a0n1d9 m(Joicurronbail oInlodgeixceadl ipnr SoCpI)erties of cŞlİoMtŞtEeKd Bcr., eGaÜmN İ., Ekinci M. B. IV. SJOoUmReN APLro OpFe FrOtiOeDs oSAf FFErTeYs,h v oaln.3d8 ,R niop.e6n, 2e0d1 T8r (aJoduitrinoanl aInl dAekxceadk iant iSkC IC)heese KŞİOMRŞEEAKN B J.O, TUURNNCAELR F YO.R FOOD SCIENCE OF ANIMAL RESOURCES, vol.38, no.1, pp.110-122, 2018 (Journal Indexed V. Fini rSsCtI )record of Glycaspis brimblecombei Moore (Hemiptera: Aphalaridae), in Turkey PKHAYRTAOCPAA İR., AKSaIyTaIhCaAn, vAo.,l .Ş4İ3M, ŞnEoK.2 ,B p.,p C.1e7lik1p-1e7n5ce, 2 Y0.15 (Journal Indexed in SCI) VI. ECefflebcit sM o., fŞ İdMifŞfEeKr eBn.t coagulant enzymes used on quality of traditional Orgu cheese (Braided cheese) VII. EMfLfeJEcKtsA RoSf TSVtOar, vteorl. 6C5u, lntou.r1e, p Tpy.5p7e-s6 5a, n2d0 1D5i f(fJeoruernat lT Inedmepxedra intu SrCeIs) Treatments on Physicochemical, fMroicmro Gboioalto Mgiiclakl and Sensory Characteristics, and Fattty Acid Compositions of Cokelek Cheese Made KŞİAMFŞKEAKS BU.,N SIAVĞEDRSIÇIT OE.SI VETERINER FAKULTESI DERGISI, vol.18, no.2, pp.177-183, 2012 (Journal Indexed in SCI) VIII. Sitmudseiek sB o.n the storage stability of yayik butter AJONUDR NFOAOLD F USARF VEETRYB, vRoAlU.6C, HnoE.R2S, pCpH.U17T5Z- U18N1D, 2L0E1B1E N(JSoMurITnTaEl ILnSdICexHeEdR iHnE SICTI-)JOURNAL OF CONSUMER PROTECTION IX. oDfe Lte. rhmeilnveaticouns o afn Fda/totyr AYocigdhsu arnt dB aCchteemriiacal Characteristics of Cokelek Cheese from Cows Milk Using FŞİOMOŞDE KSC BIE., NSaCgEd AicN OD. TECHNOLOGY RESEARCH, vol.16, no.3, pp.179-184, 2010 (Journal Indexed in SCI) X. FSirmesee kF aBt.,t yG uAnc Ii.d Composition of Akcakatik Cheese, A Traditional Turkish Dairy Product XI. ASnItAioNx JiOdUaRnNt AaLct OivFi tCieHsE MofI SSTaRtYu,r veojla.2 c1i,l nicoi.c8a, peps.s5e9n2t3i-a5l9 o2i8l , i2n0 b09u t(tJeoru rannadl Iinnd evxiterdo in SCI) JOOzUkRanN AGL., SOimF sFeOkO BD., EKNuGleIaNsEaEnR HIN.G, vol.79, no.4, pp.1391-1396, 2007 (Journal Indexed in SCI) XII. Siumrsveikv aBl. , oSfA EĞsDcIhÇ eOr.,i cOhZiCaE cLoIKli SO.157 : H7 during the storage of Ayran produced with different spices XIII. CJOhUeRmNiAcaLl O cFh FaOraOcDt eErNisGtIiNcsE,E fRaItNtyG , avcoild.7 8co, nmop.2o, spipt.i6o7n6s-,6 c8o0n, 2ju0g0a7t (eJdo ulirnnoall eInicd eaxceid icno SnCtIe)nts and cholesterol lDeOvNelMs EoZf Mso. Sm. ,e S tErCaKdIiNti Ao.n, SaAl GTDuIrCk iOs.h, S cimhseeeks eBs. iInN TSCEIR)NATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol.56, no.3, pp.157-163, 2005 (Journal Indexed XIV. SAoGmDeI Cc hOa., rSaimctseerki sBt.i, cGsU oRfS OSuY rOk.,, PaA tDrEaMdi tHio.nal Turkish cheese XV. LAaRcCtHicIV a FciUdR b LaEcBtEeNriSaM pITroTEfiLleHsY GanIEdN tEy, rvaoml.5i6n,e n oa.n1d, p tpr.y1p3-t1a5m, i2n0e0 5c o(nJotuernntasl oInfd Teuxerdk iisnh S tCuI)lum cheeses EOUnRerO ZP.E, ASANG FDOIOC DO .R, SEISMESAERKC HB. AND TECHNOLOGY, vol.219, no.5, pp.455-459, 2004 (Journal Indexed in SCI) XVI. ESAffGeDctIC o Of .,k Saipmpsaek-c Ba.r, rOargheane nHa.,n D oOnG AbNa cMte.ria and some characteristics of yoghurt XVII. DMeILteCrHmWiInSaStEiNonSC oHfA sFoTm-MeI LpKr oSpCIeErNtiCeEs IoNfT TERuNrkAiTsIhO NTuAlLu, mvo lc.5h9e,e pspe.4s5-47, 2004 (Journal Indexed in SCI) MOnILeCr HZW., SIISMSESENKS CBH., ASFATG-DMIICL KO .SCIENCE INTERNATIONAL, vol.58, pp.152-154, 2003 (Journal Indexed in SCI) XVIII. pMriocrdoubcitological and physicochemical characteristics of Van herby cheese, a traditional Turkish dairy MSAILGCDHICW OIS., SSEimNsSeCkH BA.F, KT-uMcuILkKo nSeCrI EEN.CE INTERNATIONAL, vol.58, pp.382-385, 2003 (Journal Indexed in SCI) AIr. ticElfefse cPt uobf ltihseh terda diinti oOntahle kro Juomuirssn ayelsast produced in Turkey on some properties and carbonyl components of koumiss UÇEkrLaEiBniİa Mn .J, oŞuİMrnŞaElK o fB F., oÖoZdK SAcNie Mnc.,e A, vCoAlR.7 ,O n.,o Ö.2Z,E pRp .E2.26-238, 2019 (Refereed Journals of Other Institutions) II. YAossgeusrstment of Aflatoxin M1 Concentrations During Production and Long Storage of Salted (Tuzlu) SAülbleayym Za.,n Ş İDMeŞmEiKre Bl .Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol.23, no.1, pp.46-51, 2019 (National Refreed III. TUunizvleur sYitoyğ Juorudrnuanl )Üretimi ve Uzun Süre Depolanması Sırasında Aflatoksin M1 Konsantrasyonundaki DAlebğaiyş iZk.,l iŞkİMleŞrEK B. JSoüulerynmalas)n Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol.23, pp.46-51, 2019 (Other Refereed National IV. YAoCAğuRr Ott.,a Ş İMMeŞlEaKm Bin., iKnU BŞÇiyUo Ak.ristalizasyon Yöntemi ile Belirlenmesi V. DSDoÜğ aFle An nBtiiliomklseirdi aEnlsatirtü vseü SDüetr gvisei , Svüotl. 1Ü9r, ünnol.3e,r pinpd.1e-8 K, 2u0ll1a5n ı(mOtıher Refereed National Journals) UBLalUaDduArĞa ÜEN., İŞVİMERŞSEİKT EBS.İ ZİRAAT FAKÜLTESİ DERGİSİ, vol.27, no.2, pp.155-162, 2013 (Other Refereed National VI. SJoüulrenyamlsa)n Demirel Üniversitesi Öğrencilerinin İçme Sütü Tüketim Alışkanlıklarının Belirlenmesi YŞİüMzüŞnEcKü B Y.,ı lA Üçnıkigvöerzs İi.tesi Tarım Bilimleri Dergisi *, vol.21, no.1, pp.12-18, 2011 (National Refreed University VII. TJoüurrkniayle)’de ve Kuzey Kıbrıs Türk Cumhuriyeti’nde Üretilen Hellim Peynirlerinin Bazı Özelliklerinin KGüanrş İı.,l aŞşİMtıŞrEılKm Ba.sı VIII. ÜHnarivraenr sÜinteiv Öerğsriteensic Zilierraiant iFna kSüültt eÜsir Dünerlegirsii , Tvüokl.1e5ti, mno a.1lı, şpkpa.4n3lı-k5l4a, r2ı0n1ın1 (DNeağteiornlealn Rdeirfrielmede sUiniversity Journal) IŞĞİMDIŞRE KÜ NBİ.,V AEçRıkSgİTöEz Sİİ. FEN BİLİMLERİ ENSTİTÜSÜ DERGİSİ, vol.1, no.2, pp.57-62, 2011 (National Refreed University IX. TJohuer nFaal)tty acid composition of Butter Stored in Sheep’s or Goat’s Stomach (Karinyagı) FGoüond İ .a, ŞnİdM NŞuEtKr iBti.on Sciences, vol.2, pp.402-406, 2011 (Refereed Journals of Other Institutions) X. İIlsipşkairstia Yöresinde Üretilen Süzme Yoğurtların Elektroforez Bantları ve Bunların Kimyasal Özelliklerle YŞİüMzüŞnEcKü B Y.,ı lG Üünni vİ.e, rÇsEitLeEsBi Tİ aMr.ım Bilimleri Dergisi *, vol.20, no.3, pp.208-213, 2010 (National Refreed University XI. IJospuranratal) Süleyman Demirel Üniversitesi Öğrencilerinin Probiyotik Ürün Tüketimlerinin ve Probiyotik KAyadvırna Mm.ı, nAıçnık Bgöilzi nİ.m, ŞeİM DŞüEzKe By.inin Belirlenmesi XII. YGoıdğau Tredkunno lRojeiloerloi Ejilke kÖtrzoenlliikk Dleerrig visei, vMoilk.5r, onsot.r2ü, pkptü.1r-ü6, 2010 (Other Refereed National Journals) HKÜasÇaÜdK GÖıNdaE,R v oEl.,. 2Ş4İM, nŞoE.2K8 B8., pp.30-33, 2009 (Other Refereed National Journals) XIII. KŞİoMyŞuEnK vBe., Uİnreazk TS.ütü Karışımından Yapılan Beyaz Peynirlerde Süt Türü Oranının Belirlenmesi XIV. IGsıpda,r vtoal .V33e, Ynöo.r2e, spipn.7d5e- 8Ü2r,e 2t0il0e8n (DOothlearz R(eTfoeret)e dP Neyatnioirnianli Jno uKrinmaylsa)sal ve Mikrobiyolojik Özellikleri SŞüİMleŞyEmKa Bn .,D SeAmĞiDreIÇl Ü On.iversitesi Fen Bilimleri Enstitüsü Dergisi, vol.10, no.3, pp.346-351, 2006 (National Refreed XV. IUsnpivaerrtsai tPy iJyoausransaıln)da Tüketime Sunulan Dondurmaların Kimyasal ve Mikrobiyolojik Kalitesi ASAtaĞtüDrIkÇ ÜOn., iTvüerlüsoitğelsui ZDi.r Daa. t, OFaZkCüElLteIKsi SD.,e ŞrİgMisŞi,E vKo lB.3.3, no.4, pp.441-446, 2002 (National Refreed University Journal) XVI. SŞİüMt ŞSEtKa rBt.e, rS AKĞüDltIÇü rOl.e, rKiA TRaArHaAfıNn dÇaAnK MÜAreKtÇiIl eAn. GB.akteriyosinlerin Süt Teknolojisindeki Önemleri JPoaumrnuaklk)ale Üniversitesi Mühendislik Bilimleri Dergisi, vol.8, no.3, pp.335-341, 2002 (National Refreed University XVII. SŞİüMt ŞsEtKar Bte., rS AkĞüDltIüÇr Ole., rKi AtRarAaHfAınNd Aa.n G ü.retilen bakteriosinlerin süt teknolojisindeki önemleri. XVIII. APanmkaurkaka plei yÜansiavesrınsidteas is Matüılhaenn dBiselyika Bz iplimeylenriir Dleerrignis Ti, a2t0 0P2u a(Rnelaferrı eieled BJoauzrın kailsm oyfa Ostahle Nr iItnesltiiktuletiroin As)rasındaki İŞlİiMşkŞiEnKin B .B, Uerliarzl eTn.mesi USünlievyemrsaitny DJoeumrinraell) Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol.6, no.3, pp.35-39, 2002 (National Refreed XIX. bIsipr aArrtaş Ytıörrmeasinde Tüketime Sunulan Plastik Ambalajlı Yoğurtların Kalitesinin Belirlenmesi Üzerine SüAlĞeDymIÇa On .,D ŞeİmMiŞrEeKl Ü Bn.iversitesi Fen Bilimleri Enstitüsü Dergisi, vol.5, no.2, pp.176-185, 2001 (National Refreed XX. AUnikvaersai tPy iJyoausransaıln)da Satılan Beyaz Peynirlerin Proteoliz Düzeylerinin Belirlenmesi GUırdaaz, Tv.o, lŞ.2İM3,Ş nEoK.5 B, .pp.371-375, 1998 (Other Refereed National Journals) BIo. okGsı d&a BAloeorjkil eCrhiapters iŞnİ:M FŞoEnKk sBiy., oÇnEeLlE BBeİs Mle.nme, Zeynep Banu Güzel, Editor, Sidas Medya Ltd. Şti.,
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