Assoc. Prof. Fatih TÖRNÜK OPfefricseo Pnhaol nIen:f +or9m0 2a1t2io 3n83 4580 EFmaxa iPl:h oftnoren: u+k9@0y 2ild1i2z .3ed8u3. t4r572 WOtehbe:r hEtmtpa:/i/l:a [email protected]/mftornuk/ EDodcutocraatteio, Enr cIinyefso Ürnmivaetrisoitensi, Department of Marine Engineering Operations, Gıda Mühendisliği Anabilim Dalı, Turkey P2o0s0t9g r-a 2d0u1a4te, Erciyes Üniversitesi, Department of Marine Engineering Operations, Gıda Mühendisliği Anabilim Dalı, UTunrdkeeryg r2a0d0u6a t-e 2, 0Se0l9çuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Turkey 2002 - 2006 FEnogrliesihg, nB2 L Uapnpgeru Iangteersmediate Dissertations EDrocciytoersa Uten, iBveiyrosiatkyt, iDf mepaadrdtme eynütk loefn Mmaişr innaen Eonkgililneereler ignügç Olepnedriaritlimonişs ,a 2k0ti1f 4ambalaj üretimi ve gıda ambalajlamada kullanımı, oPloasntagkraladruınaıtne ,a Fraarşktılrı ınlmisapsi ın, Eermc ivye ss ıUcnakivlıekrlsairtdy,a D üerpeatirletmn ebnutğ odfa My afirliiznle rEinnigni nmeiekrrionbg iOyaple yrüaktiüonnüs,n 2 b0e0l9irlenmesi ve azaltma Research Areas EFnogoidn eEenrgininge aenridn gT,e Fcohondo lSocgiyence, Food Microbiology, Food Hygiene and Sanitation, Food Technology, Food Packaging, Academic Titles / Tasks EAnssgoinceiaetrei nPgr,o 2f0es1s8o -r ,C Yoinldtiizn uTeschnical University, Faculty Of Chemıcal And Metallurgıcal Engıneerıng, Department Of Food EAnssgiisnteaenrti nPgro, 2fe0s1s4o r-, 2Y0il1d8iz Technical University, Faculty Of Chemıcal And Metallurgıcal Engıneerıng, Department Of Food 2E0xp1e3r -t ,2 Y0il1d4iz Technical University, Faculty Of Chemıcal And Metallurgıcal Engıneerıng, Department Of Food Engineering, Lecturer, CEurcmiyheusr Üiyneitv Üernsiivtesris, iSteasfii,y Seu Çşıekhrrıki çMıoyğol,u S Müty Üor, üGnıdlear Ti ePkrnoogrloajmisıi, 20079 - 200193 Academic and Administrative Experience AYıcldaızd Teemkniick aÜnidve Arsditemsii, nGıidsat rMaüthivened Eisxliğpi eBröileümncüe, 2015 - 2019 ATödrvnüiski Fn.,g T iTmhoel syüekslü kitosan nanopartiküllerinin optimizasyonu ve karakterizasyonu, Doctorate, M.ALİ(Student), 2020 PToösrtngürka dFu., aTtüe,r Nki.yMeA'nRinA NfaGrkOlZı (bSötlugdeelenrti)n, d2e0n2 0temin edilen madımak örneklerinin bazı biyoaktif özelliklerinin belirlenmesi, İTnÖcRelNeÜnmK eFs.,i ,E Pkomsetgkrliakd Uunatlaer, aZ .DYaiyveutz L(Sift uKdaeynta)ğ, ı2 O0l1a9rak İğde Tozu İlavesinin Hamur ve Ekmek Kalitesi Üzerine Etkisinin KTÖarRaNkÜteKr iFza., sEyloenktur,o Ppoüsstkgürardtmuaet Ye,ö Bn.tŞeUmBiyAlŞeI (PSrtoupdoelnist )Y, ü2k0l1en8miş Polivinil Alkol Nanopartiküllerinin Üretimi ve PToÖsRtNgrÜaKd uFa.,t Oe,p Kti.mDOizĞatAioNn( Sotfu Udletnrat)v, i2o0le1t 7Pasteurization Conditions of Shalgam Juice and Determination of Its Shelf Life, PToÖsRtNgrÜaKd uFa.,t Çe,e Sm.MenE MToİŞh(uSmtuud eBnatz)l,ı 2N0a1n7okil Katkılı Biyobozunur Nanokompozit Film Üretimi ve Karakterizasyonu, PToÖsRtNgrÜaKd uFa.,t Be,u Nğ.dŞaayh,a Mn(aSşt Fuadseunlty)e, s2i0 v1e7 Yeşil Mercimeğin Çimlendirme Öncesi Bitki Hidrosolleri ile Dekontaminasyonu, PToÖsRtNgrÜaKd uFa.,t Ze,a Ey.ıŞf eUynmlaar(ıSnt uEdkmenetk)l, i2k 0K1a6litelerinin Pelemir (Cephalaria syriaca) Ekstraktı İlavesiyle Geliştirilmesi, ET.ÖÇRalNışÜkKan F(.S, İtsutdaennbtu)l, 2İl0in1d6e Satışa Sunulan Pastalarda Patojen Bakteri Varlığının İncelenmesi, Postgraduate, KTÖarRaNkÜteKr iFza., sSyaotnuure, jPao hsotgrrtaednusiast eL,. GU.çCuacnus uY(aSğtıu Ydüeknlte)n, m20iş1 K6itosan Nanopartiküllerinin ve Kitosan Filmlerin Üretimi ve JPuosrty G Mradeumatbe,e Yrüskhsiepk sLisans Tez Savunması, İstanbul Teknik Üniversitesi, June, 2019 DPoosctt oGrraatdeu, Datoek, tYoürkas Teekz L Sisaavnusn Tmeazs Sı, aEvrucniymesa sÜı,n Yivıledrızs iTteeskin, Aikp Ürinl, i2ve0r1s9itesi, May, 2019 Articles Published in Journals That Entered SCI, SSCI and AHCI Indexes I. PAokmteannt iPa. lK p. r, Öozbüiolktüic G l.,a Tcötircn üakc iFd. , bYaectitme rHia. isolated from fermented gilaburu and shalgam beverages II. OLWptTim-FiOzOaDti oSnC IoENf CuElt rAaNsDo uTnECdH aNsOsiLsOteGdY , avnotl.i1o4x9i,d papn.1t 1e1x7t0ra5c, 2ti0o2n1 f(rJomur naapl rIincdoetx pedo mina ScCeI )using response sKuarsafapcoeg lmu Ee.t hDo. ,d KoAloHgRyAMAN S., TÖRNÜK F. III. HJOoUmRNe-AmLa OdFe F cOhOeDe sMeE pArSeUsReErMvaEtNioTn A NusDi nCgH AsoRdAiCuTmER aIZlgAiTnIaOtNe , b2a0s2e1d ( Joonu rendailb Inled efixlemd in cSoCrI)porating essential oMialshcene Z., Khelil A., Hasni S., Bozkurt F., Goudjil M. B. , Törnük F. SJOCUI)RNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.58, no.6, pp.2406-2419, 2021 (Journal Indexed in IV. bRioolaec ocef snsoibni-ltihtye romf abli otraecatitvmeesn ftrso amn dve fgeertmabenlet ajutiiocne with probiotic Lactobacillus plantarum on in vitro JDOoUgRaNn AKL., OAFkm TaHnE PS. CKIE. ,N TCöEr nOüFk FFO.OD AND AGRICULTURE, 2021 (Journal Indexed in SCI) V. Fabrication and characterization of probioticLactobacillus plantarumloaded sodium alginate edible fAiKlmMsAN P. K. , BOZKURT F., Dogan K., TÖRNÜK F., Tamturk F. SJOCUI)RNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.15, no.1, pp.84-92, 2021 (Journal Indexed in VI. cEhxatrraaccttieorniz oaft iao nnovel water-soluble gum from nettle (Urtica dioica) seeds: Optimization and IKNuTtlEuR GN.,A BTOIOZNKAULR TJO FU.,R TNÖARLN OÜFK BFI.OLOGICAL MACROMOLECULES, vol.162, pp.480-489, 2020 (Journal Indexed in VII. OSCpIt)imization of production parameters for fabrication of thymol-loaded chitosan nanoparticles IÇNATKEIRN MA.,T IIcOyNerA LN .J OC.U , RTNÖARLN ÜOKF FB.IOLOGICAL MACROMOLECULES, vol.151, pp.230-238, 2020 (Journal Indexed in VIII. DSCeIv)elopment and characterization of sodium alginate based active edible films incorporated with eMsashecnetniea lZ o., iKlsh eolifl sAo., mHaes mni eSd., iAckinmaaln p Pla. Kn.t s, Bozkurt F., Birech K., Goudjil M. B. , Törnük F. SINCTI)ERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, vol.145, pp.124-132, 2020 (Journal Indexed in IX. oDfe Lvealcotopbmaecniltl uosf parorabcioastieci carrier dried apples for consumption as snack food with the impregnation LAWkmTa-FnO PO. DK . S, CUIyEsNaCl E .,A ONzDka TyEaC GH.,N TOöLrOnüGkY ,F v.,o Dl.1u0ra3k, pMp. .6Z0.-68, 2019 (Journal Indexed in SCI) X. Sayhnitnh Ee.s, iKsI LaInÇd H B., iToÖlRoNgiÜcKa lF E., vDaelrutali tEio.n of Novel Tricyclic Pyrrolidinyl (R)-Alcohols and Amines XI. DJoeutrenraml oinf aHteitoenro ocfy cmlico Cldh ecmonisttarym, vinoal.5ti6o, nn oa.n3,d p apf.8la2t4o-8x3in1 ,l 2e0v1e9ls ( oJofu trhnea lm Inedaetx pedro ind uSCctI sE/xipnagnrdeeddi)ents cCoavlluesc tSe., dT ÖfrRoNmÜ KT Fu.r, kSAeyR ImOĞaLrUke Kt., Yetim H. XII. DJOeUvReNloApLm OeFn FtO oOfD L SLADFPEET Yb, avsoel.3d8 a, cntoi.v5e, 2n0a1n8o (cJoumrpnoals Iinted efxilemd sin w SiCthI) nanoclays impregnated with volatile cToÖmRNpÜoKu nFd., sSAĞDIÇ O., Hancer M., Yetim H. XIII. PFOroOdDu RcEtiSoEnA RaCnHd IcNhTaErRaNctAeTrIiOzNatAioL,n v olf.1 a0 7n,e pwp .3b3io7d-3e4g5r, a2d0a1b8l e(J ofeunrnuaglr Ienedke xseede idn gSCuIm) based active nMaEnMoIcSo Sm., TpÖoRsiNteÜ Kfi Flm., B rOeZinKfUoRrTc eFd., DwUitRhA Kn aMn.o Zc.lays SINCTI)ERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, vol.103, pp.669-675, 2017 (Journal Indexed in XIV. eEdffiebclet ofifl mxanthan and locust bean gum synergistic interaction on characteristics of biodegradable IKNuTrEt RAN., ATOTIKOENRA ÖL. JSO. U, TRÖNRANLÜ OKF F B.IOLOGICAL MACROMOLECULES, vol.102, pp.1035-1044, 2017 (Journal Indexed in XV. ESCFIF)ECTS OF SOME FOOD JUICES AND ADDITIVES ON SOME PHYSICOCHEMICAL, TEXTURAL, COLOR, MYeItCimR OHB., IEOKLİCOİG LI.C, ÖAZLC ANN DC. , SOEzNtuSrOk RI.,Y T PÖRNOÜPKE RFT., IKEaSr aOmFa nC ESM.EN PASTE XVI. MJOiUcRroNeAnLc OaFp sFuOlOaDti oPnR OoCfE fSigSI NseGe AdN oDil P rRicEhSE iRnV pAoTlIyOuNn, svaotl.u4r1a, tneod.3 f, a2t0t1y7 a (cJiodusr nbayl Isnpdreaxye dd riny iSnCgI) JIOcyUeRrN NA. LC .O , FT OFKOEORD ÖM. ES.A , SKUARREAMSEUN ST., ATÖNRDN CÜHKA FR.A, KCaThEyRaIoZgAlTuI TO.N, A, vRoICl.1I 1M, .no.1, pp.50-57, 2017 (Journal Indexed in SCI) XVII. 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 XVIII. DOzetcuorkn tIa., mTÖinRaNtÜioKn F o., fC aiclieskbaenr-gA yledtotguacne Ob.,y D sUoRmAeK pMl.a Zn. t, ShAyĞdDroIÇs oOl.s XIX. DLWevTe-FloOpOmDe SnCtI EoNf CcEh AitNoDsa TnE nCHanNoOpLaOrGtYic, lveosl .7lo4a, pdpe.d4 8w-5it4h, 2s0u1m6 m(Jeoru rsnaavl oInrdye (xSeadt iunr SeCjaI) hortensis L.) essential oFeily fzoiorğ laun Gti. mC.i c, TroÖbRiNaÜl Ka nFd. antioxidant delivery applications XX. CLWomT-bFiOnOeDd SdCeIsEiNgnCE a As NaD u TsEeCfuHlN sOtLaOtiGstYi,c vaol l.a7p0p, prpo.a1c0h4 -t1o1 0e,x 2t0ra1c6t ( mJoauxrnimalu Imnd eaxmeod uinn tS CoIf) 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. XXI. MLWulTt-iFpOleO Dre SsCpIoENnsCeE oApNtDim TiEzCaHtiNoOnL oOfG tYh, evo el.f7f0e,c pt po.2f 4t-h3y2m, 2e0 1e6ss (eJonutiranla ol Iinl daegxaeidn sint LSCisI)teria monocytogenes in gTrÖoRuNnÜdK mF.e, YaItL aMtA dZi fMfe. rTe. n, Ot zttiumrke sI. ,a SnAdĞ DteIÇm Op.e, AraRtIuCrI eMs., DURAK M. Z. , Bayram M. (MJoEuDrYnCaYl NInAd eWxEeTdE inR YSNCIA)RYJNA-VETERINARY MEDICINE-SCIENCE AND PRACTICE, vol.72, no.7, pp.435-447, 2016 XXII. SApneticoiaxli dFaonotd a innd T Tuerxkteuyr,a Pl rPordoupceerdti ebsy aInd uAsrtorimala Parnodc eFsastitnyg Acid Profile of Meatless Cig Kofte, a JOOzUtuRrNkA I.L, KOaFr aFmOOanD SP.,R TOaCstEeSmSIuNrG B A., NTÖDR PNRÜEKS EFR., VSATĞIDOINÇ, Ov.o, lK.4A0Y, AnCoI.1E,R p Ap.48-55, 2016 (Journal Indexed in SCI) XXIII. aEnffde cftu nogf avla dpaomriazgeed oeft hsytrl apwyrbuevraryte a ansd a c hneorvreyl pfrrueistesrvation agent for control of postharvest quality LBWOZTK-FUOROTD F .S, CTIÖERNNCÜEK A FN.D, T TOEKCEHRN ÖO. LSO. ,G KYA, RvoAlS.6U5 S, p., pA.R1I0C4I4 M-1.,0 D4U9R, 2A0K1 M6 .( ZJo.urnal Indexed in SCI) XXIV. sApprpoluictaintigon of plant hydrosols for decontamination of wheat, lentil and mung bean seeds prior to QSaUhAaLnI TNY., ATSÖSRUNRÜAKN FC.E AND SAFETY OF CROPS & FOODS, vol.8, no.4, pp.575-582, 2016 (Journal Indexed in SCI) XXV. PAY NROUVVEALT EM IENT HROED UFCOIRN GF RSETSAHP-HCYULTO DCEOCCOCNUST AAMUIRNEAUTSI OANN:D E EFSFCICHIEERNICCYH OIAF CVOALPIO OR1I5Z7E:D H E7T FHRYOLM FRESH PTÖARRNSÜLKE YF., DURAK M. Z. XXVI. DJOeUcRoNnAtaLm OiFn FaOtiOoDn PoRf OECsEcShSeIrNiGch AiNa Dc oPlRiOE1SE5R7V: AHT7IO aNn, dv oSlt.3a9p, hnyol.o6,c popc.c1u5s1 8a-u1r5e2u4s, 2f0r1o5m ( JForuersnha-l CInudt ePxaerds ilne ySCI) wTÖitRhN NÜKat Fu.r, Dale rPtllai En.t Hydrosols XXVII. LJoLuDrnPaEl obfa Fsoeodd f Poroodc epsasicnkga agnindg P rinesceorrvpaotiroant, evdo l.w39it, hn on.6a,n popc.1la5y8s7 -g1r5a9f4te, d20 w15it h(J obuiornaaclt iIvned ecxoemd pino SuCnI dEsx ptoanded) eTxÖtReNnÜdK s Fh.e, Hlfa lnifce ro Mf .s, oSAmĞeD mIÇe Oa.t, Ypertoimd uHc.ts XXVIII. ELWssTe-nFtOiaOlD O SiCl ICEoNmCEp oAsNiDti oTnE,C AHnNtOimLOicGrYo, bvoial.l6 a4n, ndo B.2i, opapc.5ti4v0e- 5P4r6o, p2e0r1t5i e(sJo oufr nOarl iIgnadneuxeimd ihn ySpCeI)ricifolium, An EFankdire mH.i, cU Ps lAa.n At. S, SpAeĞcDieIsÇ gMr.o, TwÖnR NinÜ KT uFr.key XXIX. MREoSlEeAcuRlCaHr JcOhUaRrNaActLe OriFz aBtIiOoTnE CoHf NsiOlvLeOrG-Ys,t evoalr.1a0te, n noa.1n1o, papr.1t0ic2l-e1s0 8(A, 2g0S1t5N P(Jso)u:r Ana hl yInddreoxpehd oinb iScC Ia)nd antimicrobial material against foodborne pathogens FBOakOıDrd ReEreS ESA., RYıClmH aINz TME. RTN. , ATTöIrOnNüAk LF, .,v Koel.7yf6 S, p., pY.ı4lm39a-z4 A4.8, S, 2ağ0d1ı5ç (OJ.o, Kuroncalb Iansd Be.xed in SCI) XXX. tArnatdioitxioidnaanl th, oamnteim-micardoeb Tiaul,r kmisinhe vrianl,e vgoarlastile, physicochemical and microbiological characteristics of LOWztuTr-Fk OI.O, CDa SliCskIEaNn COE., ATÖNRDN TÜEKC HF.N, OOZLCOAGNY , Nv.o, lY.6A3L, ÇnIoN.1 H, .p, Bp.a1s4la4r- 1M5.1, S, 2A0Ğ1D5I Ç( JOo.urnal Indexed in SCI) XXXI. pErffoepcetsr toief sb olafc sku ccaurkr,o at tcroandciteinotnraalt eT uornk issohm der yp-hfyesrimcoecnhtedm sicaauls, ategxetural, bioactive, aroma and sensory LEWKİTC-İF LO.,O ODz tSuCrIkE IN., CKEa rAaNmDa nT ESC., HCNalOisLkOanG YO, .,v ToÖl.6R2N, ÜnKo .F1.,, pSpA.Ğ71D8IÇ-7 O2.6, Y, 2e0ti1m5 H (.Journal Indexed in SCI) XXXII. BRieocaocvteivrey, Paontde nAtniatilm oifc Croobldia Pl rPersosp Beyrtpireosducts Obtained from the Edible Oil Industry: Physicochemical, JKOaUrRamNAanL SO.,F K AAGRRAISCUU LST., UTRÖARLN ÜAKN DF. ,F TOOOKDE RCH ÖE. MS. I,S GTeRcYg,e vl oUl.,6 S3A, ĞnoD.I8Ç, pOp., .2O3Z0C5A-N2 3N1.,3 G, 2u0l O15. (Journal Indexed in SCI) XXXIII. LRahcetoolboagcicilalul sa ncda sseoi mShei rpohtyas:i caopcphliecmatiicoanl porf oppreinrtciiepsa lo cf opmropboinoetinct baonzaaly bseisv eforar gteh efe crhmaernactetedr wisiatthion QTÖURANLIÜTKY FA.S, ÖSUZTRÜARNKC EI. ,A KNaDra SmAaFnE ST.Y, S OAFĞ CDRIÇO POS., Y&e FtiOmO HD.S, vol.6, no.2, pp.237-247, 2014 (Journal Indexed in SCI) XXXIV. bEeffeefc pt aotft iwesheat sprout powder incorporation on lipid oxidation and physicochemical properties of IONzTtuErRkN IA., TSAIOĞNDAIÇL OJO., UTRÖNRANLÜ KO FF .F, OYeOtDim S CHI.ENCE AND TECHNOLOGY, vol.49, no.4, pp.1112-1121, 2014 (Journal XXXV. AInPdPeLxeICd AinT SIOCIN) OF PREDICTIVE INACTIVATION MODELS TO EVALUATE SURVIVAL OF STTÖARNPHÜKY LFO., COOztCuCrkU IS., SAAUĞRDEIUÇ SO .I, NYI LFMREASZH A-.,C EUrTkm AePnP OL.ES TREATED WITH DIFFERENT PLANT HYDROSOLS XXXVI. QINuTaElRitNy AcThIaOrNaAcLte JrOiUzaRtNioAnL OoFf aFrOtOisDa nPRalO aPnERdT rIeEtSa, ivlo Tl.1u7r,k nisoh.3 ,b plop.s5s8o7m-5 9h8o, n2e0y1s4: (DJoeuternraml iInadteixoend oinf SCI) pTÖhRysNiÜcoKc Fh.,e Kmaircaaml,a mn Sic.,r Oozbtuiorklo Ig., iTcOaKl, EbRi oÖa. cSt. i,v Tea sptreompuerr Bti.,e SsA aĞnDdIÇ a Or.o, DmOaĞ pArNo Mfil.,e Kayacier A. XXXVII. INnaDcUtSivTaRtIiAoLn C oRfO nPoS nA-NtoDx PigReOnDicU CaTnSd, vtoolx.4i6g,e pnpic.1 2E4s-c1h3e1r, i2c0h1ia3 c(oJolui rOn1a5l I7n:dHe7x eidn oinc uSClaI)ted on minimally sparnoicteizsesresd tomatoes and cucumbers: Utilization of hydrosols of Lamiaceae spices as natural food FSAOĞODI CÇO ON., TORzOtuLr,k v Io.,l .T3o0r, nuok.1 F, p.p.7-14, 2013 (Journal Indexed in SCI) XXXVIII. LPahcytsoicboacchilelumsi ccaals aeni Sdh rihroetoal:o egsictaiml cahtiaorna cotfe trhiset iacps poafr aelncto vhioslc-ofrseitey porfo bboioztai cu bsionzga npornoldinuecaerd musoidnegling tOezctuhrnki qI.u, Keasraman S., TÖRNÜK F., SAĞDIÇ O. XXXIX. ITnUtReKraIScHti oJOnU BRNetAwLe OeFn ASGoRmICeU PLhTeUnRoEl AicN CDo FmOpRoEuSTnRdYs, avnold.3 P7,r noob.4io, tpipc. 4B7a5c-t4e8r7iu, 2m0 1in3 (FJuounrcntiaol nInadl eIxceed C inr eSaCmI) PSargoddicu cOt.,i oOnzturk I., CANKURT H., Tornuk F. XL. AFOpOpDli cAaNtiDo nB IoOfP RNOoCnE-SliSn TeEaCr HMNoOdLeOlGs Yt,o v oPlr.5e, dnioc.t8 ,I npph.i2b9i6ti4o-n2 9E7f1fe, 2c0ts1 2o f( JVoaurnioaul Isn Pdelaxnedt Hiny SdCrIo)sols on Listeria mOzotunrokc Iy.,t Toogrennueks F I.,n SoAcĞuDlaIÇte Od., oKnis iF Or.esh-Cut Apples XLI. EFOffOicDaBcOyR oNfE v PaAriToHuOsG pElNaSn tA NhyDd DrIoSsEoAlSsE a, sv onl.a9t, unroa.7l , fpopo.6d0 s7a-6n1it6i,z 2e0r1s2 i n(J oreudrnuacli Inngd eExsecdh ienr SicChI)ia coli O157:H7 aTnOdR NSUaKlm Fo., nCeAlNlaK UTRypT hHi.m, OuZrTiuUmRK o In., Sfargedsihc Oc.u, Bt AcaYrRrAoMts O a., nYdE TaIpMp Hle.s. XLII. DIneteternramtiionnaatli ojonu rannadl oIfm fopordo vmeimcreonbtio olofg My, ivcorlo.1b4i8a,l pSpa.3fe0t-y5 , o2f0 W11h (eJoaut rSnparl oInudtesx wedit ihn CSChIe Emxipcaanl dSeadn)itizers FTOorOnDuBkO FR.,N OEz tPuArkT HI.,O SGaEgNdiSc AON., DYe DtiImSE HA.SE, vol.8, no.4, pp.503-508, 2011 (Journal Indexed in SCI) AIr. ticElfefse cPt uobf loilsehaesdte rin fl oOutrh eard dJoituiornn aasl sa source of dietary fiber on rheological properties of wheat dYaovuugzh Z., Törnük F., Durak M. Z. II. MEuirkorpoepalna sFtoikolde rS:c iGenıdcea laanrdd aE nBguinleuenruinşgu, vvoel .2S,a nğolı.1k, Üppz.e7r-1in2e, 2E0t2k1il e(Rriefereed Journals of Other Institutions) Avkrçuayp aS .B, Tilöimrn vüek TFe.,k Yneotliomji HD.ergisi, no.20, pp.530-538, 2020 (Refereed Journals of Other Institutions) III. ADpinrçieclo Kta jsuaipcoeğ plur oE.c, eKsashirnagm baynp Sr.,o Tdöurnctüsk aFs. sources of value-added compounds for food industry IV. IEmurporpoevaenm Feonotd oSfc ibeniocea vaanidla Ebnigliitnye eorfi nbgi,o vaocl.t1i,v neo c.1o, mppp.1o8u-n2d3s, 2 o0f2 m0 (eRdeicfeinreaeld h Jeorubrsn ablsy odf rOytihnegr aInnsdtitutions) fDeorgmane nKt.a, Ttiöornn üwki Fth. Lactobacillus plantarum V. IFmUNprCoTvIOeNmAeLn Ft OoOf DBSi oINa vHaEilAaLbTiHlit AyN oDf DSaISgEeA aSnE,d v oMl.i9n, tn bo.y1 2U, lptrpa.7s3o5n-7ic4 8E,x 2t0ra1c9t (ioJonurnal Indexed in ESCI) IDnoteğranna Kti.o, nAaklm Joaunr Pn.a Kl .o , fT Löirfen üSkc iFen.ces and Biotechnology, vol.2, no.2, pp.122-135, 2019 (Refereed Journals of Other VI. TInrsetietu btiaornkss) as potential sources of value-added components for the food industry IDnoteğranna Kti.o, nAaklm Joaunr Pn.a Kl .o , fT Föorondü kT eFc.hnology and Nutrition, vol.2, pp.25-35, 2019 (Refereed Journals of Other VII. MInisktirtuotoiorngsa)nizma Taşıyıcısı Yenilebilir Filmler ve Kaplamalar YDÜinZçÜeNl KCaÜs YapILo ğÜlNu İEV.,E TRÖSRİTNEÜSKİ T FA.RIM BİLİMLERİ DERGİSİ *, vol.28, no.4, pp.518-529, 2018 (National Refreed VIII. EUfnfievcetr soitfy tJhoyumrnea la)nd garlic aromatic waters on microbiological properties of raw milk cheese JSoAuĞrDnaIÇl oOf. ,T Ceaknirkduargt HA.g, rTiÖcuRlNtuÜrKal FF.,a AcuRlItCyI, vMo.l.14, no.2, pp.22-33, 2017 (Journal Indexed in ESCI) IX. GKaerleaknaeşk Hse., lT GÖıRdNaÜlaKr Fın. Okul Çağı Çocuklarının Beslenmesindeki Rolü Üzerine Bir Araştırma X. NCuamnohukroimyept oÜzniitv egrısdiate saim Fbena lBaijlliamrlıenrdi Da ekrugilslai, nvıolla.3n7 n, naon.3o,k pilpl.e2r9i2n- 3s0a2ğ,l ı2k0 1b6o y(Nutautional Refreed University Journal) GTÖıdRaN TÜeKkn Fo.,l oUjsislui, nEo. Ş.1. 1, H, papn.ç7e8r- 8M0., 2Y0et1im5 (HN.ational Non-Refereed Journal) XI. YEeTnIiMle bHi.l, iOrZ TToUhRuKm I. , FTiÖliRzNleÜrKin Fin., SFAoĞnDkIsÇi yOo., nHealy tÖaz Mel.likleri XII. YGeIDnAil,e vboill.3ir5 ,T nooh.3u, mpp F.2i0li5z-l2e1ri0n, i2n0 1M0i k(rOothbeiry aRle Gfeüreveedn lNiğaitional Journals) AYEKTAIDME HM.İ, KT ÖGRIDNAÜ,K v oFl..,8 O, ZnToU.2R, Kpp I.1, S8A-2Ğ3D, I2Ç0 O1.0 (Other Refereed National Journals) Books & Book Chapters I. VTÖitRaNmÜinK FA.n, YaIlLizMiAZ M. T. II. Min:i cGrıodab iAanl aeliczoi, lKoagmy iolef Nmaazayno nTunrahisaen, Emdaitrogra, Nrionbee, l aAnkda dseamuicke Ysayıncılık, Ankara, pp.179-200, 2020 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, III. BJoihonlo Wgiicleayl &P rSeosnesr, vLatdt,i oCnhi cohfe Fstoeor,d psp.519-532, 2017 iSnA: ĞMDicIÇro Ob.i, aTl ÖFRoNodÜ KS aFf.e, tÖyZ aTnÜdR PKr eİ.s, eKrAvRaAtioSUn TS.e, cYhILnMiqAueZs M, V. TR.avishankar Rai, Jamuna A. Bai, Editor, CRC-Press, IV. Mppi.k4r5o3b-4iy7a3l, 2B0iy1o6kütle Üretimi iAnr: ıEcın Mdü., sStarğiydeılç MOi.,k Kroabraiysoul oSj.,i yTeö rGnirüikş, Fİr.fan Turhan, Editor, Palme Yayın Dağıtım, Ankara, pp.218-228, 2015 V. ASAnĞtiDmIÇic Oro., bTÖiaRl NPÜrKo pFe.rties of Organosulfur Compounds 2in0: 1D2ietary Phytochemicals and Microbes, Amlan K. Patra, Editor, Springer, London/Berlin , Dordrecht, pp.127-156, RIe. fePreroedu Cctoionng roef sfrsu /it S byamsepdo dsriiunmks Pasu cbalricriaetriso nofs pirno Pbirooticce beadcitnegrisa Lactobacillus rhamnosus sp. 1A0ktmha Pnr oPb. Kio. t, iTcsö, rPnrüekb iFo.,t iYces t&im N He.w Foods, Rome, Italy, 8 - 10 September 2019, pp.84 II. tTehxet uerfafel cptr oofp ienrctoiersp ofr awtihoena to df oulegahs taenrd ( bErlaeeaadgnus angustifolia L.) powder on rheological and TYhaveu Izn tZe.r, nTaötrinoünka lF S.ymposium on Food Rheology and Texture, İstanbul, Turkey, 19 - 21 October 2018, pp.146 III. cDoemveploospimtee dnet soigf nchitosan nanoparticles loaded with carvacrol using ionic gelation method by central IÇnatkeırrn Mat.i oAn. ,a Tl öCronnüfekr Fe.nce on Science and TechnologyICONST 2018, Prizren, Kosova, 5 - 09 September 2018, pp.974 IV. AUs nluo Ev.e Sl. p, Urocabki oGt.,i cA KcaMrArNie Pr . fKr.u , iTt-ÖbRaNsÜeKd Fs.nack food: Apricot pestil V. FEururoitpse ans Bcaiortreicehrn ofolorg py rCoobnigorteiscs ,b Aatchteenrsi,a G: rseuercvei, v2a6l -o 2f8 L Aapcrtiol b2a0c1i8ll, uvso lp.2a8r0a, cnaos.3e0i and Lactobacillus GG in pAeKrMsAimNm P.o Kn. ,f TruÖiRtNÜK F., TOKER Ö. S. VI. DEuervoepleoapnm Beiontte ochf nmoliocgryo bCioonlgorgeiscsa, lA qthueanlsit, yG roefe cseli, c2e6d - k2a8s Ahparri lc 2h0e1e8s, ev obly.2 8p0a,c nkoa.3g0ing with active nTÖanRoNcÜoKm Fp., oHsAitNeÇ fEiRlm Ms. , cYoEnTtİaMin Hin.g nanoclays impregnated with natural antimicrobials VII. TAhgrei ciunldtuurset &riFaol oadp 6ptlhic Ianttieornn aotifo Cnhalo Crocnhfoereunsc oe,l iEtloerniiutes, Bmuulgcairlaiag, e2 0in J upnree 2s0e1rv8i, npgp .1q4uality of prime beef sAtReIaCkI sM s.,t AoWreAdD a Nt .l, oÇwAM te Mm.,p YeILraMtAuZr eM. T. , SAĞDIÇ O., TÖRNÜK F. VIII. PThre pJaapraanti Foono adn Mda Cchhianrearyc tMerainzuaftaicotnu roefr sC’xuxr Acussmoicnia tLioona,d Teodk yOov, aJalpbaunm, 1in2 N- 1a5n oJupnaer 2ti0c1le8s, vol.83 TÖRNÜK F., AKMAN P. K. , Bozkurt F. IX. EI. dInibtelren Fatiilomnsa la Asg Criacrurltiuerra lf oScri ePnrcoeb Ciontigcr eBsasc, Vtearni,a T: uSrukrevy,i v0a9l Moaf yL 2a0c1to8b, papc.i3ll4u3s paracasei in Sodium Alginate BTÖaRseNdÜ KF iFlm., AsKMAN P. K. , Uysal E. X. TI. hInet eerfnfeatcito noafl dAigfrfeicrueltnutr aelx Stcriaecntcieo Cno mngertehsos,d Vsa onn, T tuortkaely p, 0h9e nMoalyi c2 0a1n8d, papn.t3i6o1xidant composition of hUaçawkt Öhzokrany ab Ger., rAikemsan P. K. , Törnük F., Yetım H. 2T1h eA 4ptrhil I2n0te1r8n, aptpio.3n2a3l Symposium on “Traditional Foods from Adriatic to Caucasus”, Lefkoşa, Cyprus (Kktc), 19 - XI. PBRUROSBAİ YKO., TIŞİIKK TGA., ŞOIKYAICY IYS.I, YOELĞAİNR AE.K, T MÖRENRÜCKİM FE.K VE MAŞ FASULYESİ FİLİZİ ÜRETİMİ XII. Eİçl eAkntardoopluü sBköülgretsmi e3 . yTöanrıtme mveiy Gleıd ap rKoopnogrliess iy (üUklulesnlamrairşa psıo Kliavtiılnımil lıa)l, kSoivla ns,a Tnuorpkaeyr,t i2k6ü -l l2e8r iOncitno büerre 2ti0m1i7 v, pep.273 kTaÖrRaNkÜteKr Fiz., aSsUyBoAnŞuI B. XIII. CXVo.l dU lpusaaslt Sepuerkiztraotsiokonp oi Kf osnhgarlegsaim, Y a(lşoavlag, aTmur)k ejuyi, c1e7s M waiyt h2 0u1lt7r, apvpi.o79lettechnology and determination of pDrOoĞcAeNs sKin., gİR cKoİLnMdiEtZio Mn.s Ü. , BAŞLAR M., TÖRNÜK F. XIV. D2nEdT IENRTMERINNATIOONNA OL FB AALNKTAINMAIGCRIOCBUILATLU RAEC CTOIVNIGTRYE SOSF, TFeEkNirUdaGğR, TEuErKk eSyE, E16D -G 1U8M M aByA 2S0E1D7 , ApCpT.6I0V3E NMAEMNOİŞC SO., MTÖPRONSÜITKE F F., IBLOMZSK URRETI NF.F, DOURRCAEKD MW. ZIT.H NANOCLAYS XV. UI. SInEt eOrFna OtiLonIValE C LoEngArFe sAs So nM MEDedIiCcAinLa l AaNndD A AroRmOaMtiAc TPIlaCn PtsL, AKoNnTya, Turkey, 10 - 12 May 2017, pp.638 ID. OInĞteArNn aKt.i,o TnÖaRl NCoÜnKg Fre.ss on Medicinal and Aromatic Plants, Konya, Turkey, 10 - 12 May 2017, pp.723 XVI. EYEffTeIcMts H o., fE skoicmi Le., fÖrzuciatn j uC.i,c OeZsT aUnRdK aI.d, TdÖitRivNeÜsK o Fn., KarAoRmAMa ApNro Sf.ile of cemen paste XVII. T6thhy Imntuesr nvautilognaarli sC hueçmuicsutr yy aCğoın yfeürkelnecnem, Riişy akdit, oSasuadni nAaranboipa,a 0r8ti Nküolvleemribneirn 2a0n1t6ib, papk.t3eriyel aktivitelerinin bBeasliarrl eZn. Sm. e, Msiemiş S., TÖRNÜK F., DURAK M. Z. XVIII. PTüerlekmiyeir 1 (2C. Gepıdhaa Klaornigar essyir, Eiadciran)e e, Tkustrrkaeky,t 0i5la Ovcetloi beekrm 2e0k1l6e, rpdpe.4 r0e2nk analizi TUüslruk iEy.e Ş 1. ,2 T. ÖGRıdNaÜ KKo nFg.resi, Edirne, Turkey, 05 October 2016, pp.140 XIX. bÇelmirelenn tmoheusimu gamı bazlı nisin içeren biyobozunur filmlerin üretimi ve antimikrobiyel etkilerinin TMüErMkiİyŞe S 1.,2 T. ÖGRıdNaÜ KKo Fn.gresi, Edirne, Turkey, 5 - 07 October 2016, pp.543 XX. DCeopuhgahl aforira BSryeraiadcma aGkrinaign As aFsa rai nNoagturarpalh a Sntdu dNyovel Substance for Strengthening of Weak Wheat Flour ITFÖTR'1N6Ü, KC hFi.c, aUgsolu, U En. iŞte. ,d B Sotzakteusr tO Ff .America, 16 July 2016, pp.43 XXI. aCzeaplhtıalmlaarsiaı syriaca tohumlarının glikozit kaynaklı acılığının enzim veya bakteri muamelesi ile 5UTslHu IEN. TŞE. ,R BNoAzkTuIOrtN FA.,L T VöOrnCüAkT IFO.NAL SCHOOLS SYMPOSIUM, Prizren, Kosovo, 18 - 20 May 2016, pp.81-85 XXII. Potential use of propolis for active food packaging applications 1T3ÖtRhN AÜsKia Fn. ,A YpEicTuIMltu Hra.l Association Conference, Cidde, Saudi Arabia, 24 April 2016, pp.341 XXIII. BSaetluirrlejnam Heosritensis Ucucu Yagı Yuklenmis Kitosan Nanopartikullerin Antibakteriyel Aktivitelerinin 1T8Ö.R UNluÜsKa lF B., iFyEoYteZkİnOoĞlLoUji KGo. Cn.gresi, Konya, Turkey, 18 - 19 December 2015, pp.148 XXIV. wTGitAh asnodm eD SpCla pnrt oefxiltersa cotfs LLDPE based active nanocomposite films reinforced with nanoclays grafted FTiÖrRstN IÜntKe rFn.,a HtiAoNnaÇlE CRo Mnf.e, rYeEnTcİeM o Hn. Applied Chemistry, Cidde, Saudi Arabia, 18 - 19 November 2015, pp.73 XXV. TİÇhYeE RE fNfe. Cct. , oTfO CKeEpRh Öa. lSa.r , iKaA sRyArSiaUc Sa. , ATdÖdRiNtiÜoKn Fo.,n A RBIrCeIa Md. , VBoOlZuKmUeRT F., SAĞDIÇ O. XXVI. STtheea 3dryd DInytneranmatiico naanld S yTmimpoes Diuemp eon d“Ternatd Rithioenoallo Fgoiocdasl Pfrroomp eArdtriieasti co tfo S Coauurc aOsruas”n, g1e - S0a4u Occetober 2015, pp.74 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 XXVII. 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 XXVIII. AKA wRaAyK AfoŞr H p., rToÖtReNctÜioKn F .of school age children from unhealthy foods Traditional foods HTheerz 3ergdo vInintear, n1a -t i0o4n aOlc Stoybmepro 2s0iu1m5, opnp .T4r4aditional Foods From Adriatic to Caucasus, Sarajevo, Bosnia And XXIX. 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 XXX. MTOeKthERo dÖs. So. f, DdUetReAcKti oMn. Zo. f, ShAoĞnDeIyÇ eOd., aAlRtuICrIa Mtio., nTÖ TRhNeÜirK aFd.vantages and disadvantages XXXI. FInatrekrnlıa stioğnualk C pornegsre ysas ğo na tSıakfleatryı nanınd fAiuzitkhoenktiimcityya osfa Bl eöez ePlrloikdluecrtis, İstanbul, Turkey, 21 - 22 May 2015, pp.72 İTço Aknera dÖo. lSu. ,B Köalgreasmi a2n. TSa.,r Kımar vaes uG Sıd., aT Köronnügkr eFs.i, , GNeeçvgşeel hÜir., , STauğrdkıeç yO, .2, G8 ü- l3 O0., AÖpzrcial n2 0N1.5, pp.389 XXXII. VDegceotnatbalme iHnaytdiroonc ofls Chicken Breast Meat contaminated with Salmonella Enteritidis by using IUIIÇ. AEKt ÜGr.,ü TnÖleRrNi ÇÜaKlı şFt.a, DyıU, TRoAkKa tM, T. uZr. k, SeAy,Ğ 1D6I ÇO cOt.o, bYeErT İ2M0 1H4., pp.22 XXXIII. CTOhKemERic Öa.l S a. n, KdA FRuAnMcAtiNo nS.a, lK PArRoApSeUr St.i,e TsÖ oRfN CÜoKl dF. ,P SrAeĞsDs IOÇ iOl .B, Gye-çpgreol dÜu., cÖtzscan N., GUL O. XXXIV. FInatrekrnlıa mtioennael nMgeisço epkostatrmaika tAlagrrıicnuınltu yraeğ C oansigdrie spsr, oDfiiylalerbriankiınr, Tbuerlikrelye,n 2m2 eSseiptember 2014, pp.258-259 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 XXXV. NTÖaRnNoÜkoKm F.p, HozAiNt ÇgEıdRa M a.,m YbETaİlMaj lHa.mada kullanılan nanokillerin sağlık yönünden değerlendirilmesi XXXVI. TGraDdFi tGioıdnaa Kl oAnngaretosil,i Aant aPlaysat, iTrumrkae: ys, h1o2u -l 1d4 i tN boeve vmabluere d2 0a1s3 a, p upn.3i5que meat product?. IAnH PHrMocEeDe dAin., gO zotfu trhke I .2, nTdÖ RInNteÜrKn aFt.,i oKnaarla Smyamnp So.,s Oiuzmbe okn M “.T, rKaadnietikoon aGl. ,F Uosohdios fHro., mSa Akadtrai aRti.,c Y teot iCma uHc.asus”,, Struga, Macedonia, 24 October 2013, pp.1 XXXVII. HTÖeRaNltÜhK a Fsp., eHcAtNs ÇoEfR n Man., oYcElTaİyMs Hu.sed in nanocomposite food packaging materials XXXVIII. E59fftehc ItCso oMfS dTi Ienttaerryn aitniocnoarlp Coornagtrioesns of MIzemati rS coiernecgea nanod o Tne cmhnicorlogbyio, İlzomgiirc, aTlu prkreoyp, e1r8t i-e 2s3 o Afu bgruosti l2e0r1 m3,e papt.s171 5Y9EtThİ MIC HoM., ESKT İICnİt eLr., nÖaZtiToÜnRalK C İo., nSgArĞeDssI Ço fO M., TeaÖtR SNcÜieKn cFe., aGnÖdN TÜeLcAhLnAoNlo gZy., İzmir, Turkey, 18 August - 23 March 2013, XXXIX. Ipnpf.8lu3ence of novel active nanocomposite polyethylene films incorporated with nanoclays and plant eTxÖtRrNaÜctKs Fin., YcEoTnİMtr oHl.l, iHnAg NliÇpEiRd Mox., iSdAaĞtiDoInÇ Oan.d growth of Escherichia coli O157 H7 in ground beef XL. P59rothc eICsosMinSgT dInetveerlnoaptimoneanl tC onf gTruerssk iosfh M ceuart eSdci emnecea ta npdr oTdeuchcntso lboygy a, İczmomir,b Tinurakteioyn, 1 o8f - t2r3a dAiutgiounsta 2l 0a1n3d, pmpo.8d5ern mAHeHthMoEdDs :A P., aOszttiurrmk aI. , pDrAoSdKuINct iPo.,n T ÖsyRsNtÜeKm F.., Karaman S., Yetim H. TIno kPyro,c Jeaepdaing, 1 o1f Jtuhne eA 2ca0d1e3m, picp .P2l3a9za-2: 4In2ternational Food Machinery and Technology Exhibition (FOOMA 2013),, XLI. DUecRoAnKt aMm. Zin. ,a TtÖioRnN oÜfK SFa.,l ÖmZoTnÜeRlKla İ .o, SnA sĞhDeIlÇl Oeg.gs by summer savory XLII. NIAaFnPo’Sk Eilu kropmepaon zSiytlmeprionsiinum g ıodna Faomodb aSlaafjeltaym, Maadras iklyual,l Farnaınmcıe, 15 - 17 May 2013, pp.11 TüÖrRkNiyÜeK 1 F1.., GYiEdTaİ MKo Hn.gresi, Hatay, Turkey, 10 - 12 October 2012, pp.46 XLIII. KCAeNtçKaUpR üTr He.t, iTmÖiRnNdÜe Kp Fe.y, nSAirĞaDltIıÇ s Ou.yunun kullanılabilirliği üzerine bir araştırm XLIV. KTüaryksieyer i1’d1e. G tıüdkae Ktoilnegnr eestis, iHza çtaiğy , kTöufrtkeelye,r 1d0e k- i1 2u çOucctoub aer o2m01a2ti, kp pb.5il6e2şenlerin belirlenmesi TüÖrRkNiyÜeK 1 F1.., GÖıZdTaÜ KRoKn gİ.,r KesAi,R HAaMtaAyN, T Su.,r SkAeyĞ,D 1I0Ç -O 1., 2K OAcYtAoCbIeErR 2 A0.1, 2T,A pŞpT.E4M10UR B. XLV. TYEhTeİ Mef fHe.,c Et KoİfC İt hLy., mSAeĞ eDsIsÇe On.t, iÖaZl ToÜilR oKn İ. ,s ToÖmReN ÜqKu aFl.ity characteristics of chicken meats p5p8.t8h7 ICoMST International Congress of Meat Science and Technology, Montreal, Canada, 12 - 17 August 2012, XLVI. gTıüdrakliayreın d de eykeotnişteanm binaazsı yaornoumnadtiak kbuiltlkainleımrdıen elde edilen hidrosollerin antimikrobiyal etkileri ve 3T.Ö GReNleÜnKe kFs.,e Öl ZGTıdÜaRlaKr İS., eSmApĞoDzIyÇu Om.,u Y, EKToİnMy aH, .Turkey, 10 - 12 May 2012, pp.539 XLVII. SToÖmRNeÜ pKh Fy.s, ÖicZoTcÜhReKm İi.c, KalA aRnAdM AmNic Sr.o, SbAioĞlDoIgÇi cOa.l quality characteristics of Turkish honeys FTehber Fuiarrsyt T2u0r1k2is, hp pC.o5n4gress, Expo and Workshops on Honey and Honeybee Products, Kayseri, Turkey, 22 - 26 XLVIII. DÇEinL EvBeİ iSnEaZnEçRl aYr.,ı YnE dTüİMn yHa.,d Şaİ MeŞt EvKe He.t, TüÖrRüNnÜleKr iF t.üketimindeki rolü ve gelecekte yaşanabilecek gelişmeler XLIX. U7.t Gilıidza tMioünh eonfd sisolimğie K polnagnrte shi,y Adnrkoasroal, sT uarsk weyh, e2a4t - s2p6r Noouvt edmisbienrf e2c0t1a1n, tpp.85 TUörBnITüAk KF .4, Öthz tIünrtke rİn., aStaioğndaıçl OCo., nYgertiemss H o.n Food and Nutrition, İstanbul, Turkey, 12 - 14 October 2011 L. FÖrZuTiÜtR jKu iİc.,e İ LsTpEoRil Şa.g Me . b, TyÖ ARlNicÜyKc lFo.b, SaAcĞilDluIÇs Oan.d Zygosaccharomyces rouxii SIVe.p Itnetmerbneart i2o0n1a1l Conference on Environmental, Industrial and Applied Microbiology, Malaga, Spain, 14 - 16 LI. Efficiency of a commercial liquid spice extracts mix for the decontamination of Listeria mTÖoRnNoÜcKy tFo.,g GeÖnKeMs EaNnd S .E, BsUchĞeDrAicYhCiIa K c., oSlAi ĞOD1I5Ç 7O .H, Y7E TfrİMom H .meat surface 85177th ICoMST International Congress of Meat Science and Technology, Ghent, Belgium, 7 - 12 August 2011, pp.814- LII. ECAffNeKctU oRfT kHe.,f TirÖ gRrNaÜinKs F o., nSA tĞhDeI Çsu Or.vival of Enterobacter sakazaki in baby foods LIII. EInftfeicrnaactyio onfa lp Flaonotd hCyodnrgoressosl, sN aosv enl aAtpuprraola fcohoeds isna Fnoiotidz eInrds uisnt riyn, hİzibmiitri,o Tnu rokfe Sy, a2u6r -e 2u9s Moany f2r0e1s1h, cvuolt. 2a, pppl.5e5s ISnAtĞerDnIaÇt iOo.n, ÖalZ FToÜoRdK C İo., nTgÖrReNssÜ, KN oFv.el Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, vol.2, pp.98 LIV. pPropbeiorttiice sboza production with lactic acid bacteria and its sensorial physicochemical and rheological 6TtÖhR INnÜteKr nFa.,t iÖoZnTaÜl CRIKG Rİ., TKeAcRhAnMicaAlN S ySm., SpAoĞsiDumIÇ, ON.a, YnEteTsİ,M F rHa.nce, 18 - 20 April 2011, vol.2, pp.8 LV. GTÖeRleNnÜeKk sFe.,l Y eILt MürAüZn Mle. rTi.m , YizEdTeİMn HTü.rk sucuğunun serüveni LVI. FI. oEnt kÜsriüynolenrei lS guicduak Çoalalırştaaky ıt, oİzhmuimr, Tfuilrizkleeyr, i2 v -e 0 3p aDteocjeemn bmerik 2r0o1o0r, gpapn.8i5zm-9a5ların dezenfeksiyonu 6Y.E GTıİdMa HM.,ü ThÖeRndNiÜslKiğ Fi K., SoAngĞrDeIsÇi, OA.ntalya, Turkey, 6 - 08 November 2009, pp.25 LVII. WTöhrneüakt sFp., rYoeutimt p Hr.o, Sdauğcdtıiço On. , aHnady tma Miti.gation of microbial load LVIII. ETUt BvIeT AetK ü3rrüdn Inleterrindateio pnatl oCjoenng rbeasks toenr iFleoroidn atneds pNiutitnridtieo nr,e Aanl ttailmyae, TPuCrRke tye, k2n2i -ğ 2in5i nA pkruill l2a0n0ı9lm, paps.1ı2 TüÖrRkNiyÜeK 1 F0.., GKıEdSaM KEoNn gZr.,e YsEi, TEİrMzu Hru.m, Turkey, 21 - 23 May 2008, pp.519-522 Supported Projects ATÖmRbNalÜaKjla Fr.ı,n İdlaas lKaunl lKa.n, Pımroı,j e2c0t1 S9u -p Cponrteindu beys Higher Education Institutions, Modifiye Nanokillerin Biyobozunur Gıda YTönrnteümk lFe.r, lGe üMl oOd., iSfiayreı cEadoiğlelun FS.u Ts.a ,m A tPaolasra sİ.ı, PTrUoBteITinAlKer Pinrionj eEcttk, iTsai, h2i0n2in1 F -a 2z0 A2y3rımı ve Depolama Stabilitesi Üzerine Farklı Törnük F., DGüulr aOk., MSe. rZt . D, T., UYBazITıcAı KF. ,P TrUoBjeIcTtA, KKa Plorroijsei cAt,z Satlatınlmdaışr, dFiozen kİnsisytoante lB voez aD Tooğazul, PÜrroebtiimyoi,t 2ik0li2 L1a -k 2to0f2e2rment Meyve TBöarznlı üİçke Fc.e, kÖ zÜ rSe., tTimUiB, I2T0A2K0 P- r2o0j2ec2t, Ay ve Kabak Çekirdeği Kabuğunun Biyobozunur Ambalaj Materyali Üretiminde TDÖeRğeNrÜleKn dFi.,r AilmKMesAi,N 2 0P2. K0 . -, 2B0o2z1kurt F., Doğan K., Project Supported by Higher Education Institutions, Lactobacillus Mplatnetrayraulmi O İlçaerraekn K Purlolabniıymo tOikl aTnaaşkıylaıcrıısnı ıYne Anrilaeşbtıirliırlm Saosdıy, 2u0m1 A9 l-ji n2a0t2 F1ilmi Üretimi, Karakterizasyonu Ve Gıda Ambalaj OTöLrAnNüAkK FL.,A KRılIıNçaINla nA RHA., ŞTTUIBRITLAMKA PSIr,o 2je0c1t9, S -E 2M0İ2Z0OTUDAN GAM EKSTRAKSİYONU VE YENİLEBİLİR FİLM OLUŞTURMA YTüÖkRlNenÜmKi şF .P, SoUlivBiAnŞilI A Blk., oPlr Nojaencot pSuarptpikoürltledri nbiyn H Üirgehteimr Ei vdeu cKaatrioankt Ienrsiztiatsuytioonnus,, 2E0le1k6tr -o 2p0ü1s8kürtme Yöntemiyle Propolis ÜTÖreRtNileÜnK O Fv.,a BlbOuZmKiUnR NTa Fn.o, ApaKrMtikAüNll ePr. iKn.i n, P Kraorjeacktt eSruipzapsoyrotendu ,b 2y0 H15ig h- e2r0 1E8ducation Institutions, Kurkumin Taşıyıcısı Olarak TOÖHRNUMÜKL AFR., IPNrDojAeNct ESLuDppEo ErDteİdL EbNy GHAigMheLrA ERdDuAcNat iNoAnN InOsKtİitLuLtEioRnLsE, T GÜÜRÇKLİEYNE'DDİER İYLEMTİŞ TBİİRYİOLBEONZ ÇUENMUERN NOATNUOKOMPOZİT TFÖİLRMN ÜKR EFT.,İ YMIİL, MOPATZİ Mİ. ZTA. ,S TYUOBNIUT AVKE PKrAoRjeAcKt,T EEKRMİZEAKSLYİOKN UUN, L2A0R1I5N - P2E0L1E7MİR (CEPHALARİA SYRİACA L.)İLE KAULVİVTEETSLİNEİN ADRİRTİILRMMEASSİI: PBEALKEIMMİIRN DTOAHNU DMEUĞNEURNLE KNADRİARKİLTMEERSİZİ,A 2S0Y1O5N -U 2, 0A1C6ILIĞIN GİDERİLMESİ VE EKMEKÇİLİK TaÖşRıyNaÜnK A Fk.t, iPf rAomjebcat lSauj pÜpreotritmedi v bey G Hıdigah Aemr Ebdaulacjalatmioand Ian sKtuitlulatinoınmsı,, N2a0n1o3k -i l2 T0a1k4viyeli Antimikrobiyal-Antioksidan Özellik ETkÖoRnNoÜmKi yFe., KParzoajencdtı rSıulmppaosır, t2e0d1 b2y - O 2t0h1e4r Official Institutions, Tıbbi Aromatik Bitkilerin Peynir Endüstrisinde Kullanılarak ÇTEÖŞRİNTLÜİK G FID., PAr MojAecDtD SEuLpEpRoİrNteDdE b Dy OOĞthAeLr DOEffZicEiNalF IEnKstTitAuNti oOnLsA, BRİATKK İK VUEL LBAANHIAMRI,A 2T0L1A2R -D 2A0N1 3ELDE EDİLEN HİDROSOLLERİN STıÖraRsNınÜdKa FO.,r Ptaryoaje Çcıtk Saunp Mpoikrrteodb ibyya lH Yiügkhüenr Eİndcueclaetniomne sIni, s2t0it0u6ti o- n2s0, 0B9azı Tahılların Farklı Sıcaklık ve Nemde Çimlendirilmesi ASigcmtiav Jiotiuersn ailn o fS Ecnigeineteifriincg J aonudr Nnaatulsral Sciences, Assistant Editor, 2021 - Continues NEuercompeetatinn FEorboadk Sacnie Ünnciev earnsdit Eesnig Fineene vrein Mg, üFhiresnt dEidsliitko Br,i l2im02le0r i- DCoerngtiinsiu, eAsdvisory Committee Member, 2019 - Continues SLWciTe n- Ftiofoicd SRceiefnecree aenidn Tgechnology, SCI Journal, January 2015 IQnudaulisttyr iAasl sCurroapnsc aen adn dP rSoadfeutcyt so, fS CrI oJopus rannadl, FMoaoyd 2s,0 S1C2I Journal, September 2012 Journal of AFogroidcu Slctuiernacl ea, nSdC IF Joooudr nCahle, Mmaisytr 2y0, S1C2I Journal, January 2012 E10dthit P Croobniogtricess, Psr aebniodt iScsy amndp Noeswiu Fmoo Adsc, tNiuvtirtaiceesuticals and Botanicals for Nutrition & Human and Microbiota Health, AWgorrickuinltgu rGer o&uFpo,o Rdo 6mthe, IIntatelyr,n 2a0ti1o9nal Conference, Working Group, Burgas, Bulgaria, 2018 İIç. IAnnteardnoaltuio Bnöallg Aegsir i3c.u Tltaurrımal Svcei eGnıdcea CKoonnggrreesssi , (WUloursklainragr Garsoı Kupat, ıVlımanlı, )T, uWrkoeryk,i n2g0 1G8roup, Sivas, Turkey, 2017 TI. üInrkteiyren a1t2io. nGaıdl aC oKnognrgersess oi, nW Moerkdiincign Galr aonudp ,A Erdoimrnaet,i cT uPrlaknetys,, 2W0o1r6king Group, Konya, Turkey, 2017 5IFTTH'1 I6N TAEnRnNuaAlT EIvOeNnAt L& VFOoCoAdT EIxOpNoA, LW SoCrHkiOnOgL GSr SoYuMp,P IOlliSnIoUiMs, ,U Wnioterkdi nSgta Gterso Oupf ,A Pmriezrriecna, 2K0o1so6va, 2016 TFhires t3 Irndt eIrnnteartinoantaiol nCaoln Sfyemrepnocsei uomn Aopnp “lTierda dCihtieomnaisl tFryo,o Wdso frrkoinmg AGdrroiuapti,c J tidod Caahu, cSaasuudsi” ,A Wraobrikai, n2g0 G1r5oup, Sarajevo, Bosnia IAnntedr Hnaetrizoengaol vCinoan,g 2r0e1ss5 on Safety and Authenticity of Bee Products, Working Group, İstanbul, Turkey, 2015 Iİnç tAenrnaadtoiolun aBlö Mlgeessoi p2o. Ttaamrıima Aveg rGicıudlat uKroen Cgornesgir, eWsso, rWkionrgk Ginrgo uGpro, Nupev, Dşeiyhairr,b Taukrırk,e Tyu, 2rk0e1y5, 2014 5T9GtDhF I CGoıdMaS KTo Ingterrensai, tWionoarkl iCnogn Ggroesusp o, Af nMteaalyta S, cTieunrkce ya, n2d0 1T3echnology, Working Group, İzmir, Turkey, 2013 FToüorkdiMyeic 1r1o., Gildoab aKl oIsnsgures ii,n W Foorokdin Mg iGcrobuipo,l oHgayta, Wy, oTrukriknegy G, 2r0o1u2p, İstanbul, Turkey, 2012 T3h. Ge eFleirnset kTsuerl kGisıdha Claorn Sgermespso, Ezyxupmo uan, Wd Worokrinkgs hGorposu opn, K Hoonnyeay, Taunrdk eHyo, n2e0y1b2ee Products, Working Group, Kayseri, Turkey, T2U01B2ITAK 4th International Congress on Food and Nutrition, Working Group, İstanbul, Turkey, 2011 2IV0.1 I1nternational Conference on Environmental, Industrial and Applied Microbiology, Working Group, Malaga, Spain, TI. üErtk Üiyreü n1l0e.r Gi ıSduac uKko nÇgarlıeşstai, yWı, oWrokirnkgin Ggr Goruopu, pE,r İzzumruirm, T, uTrukrekye,y 2, 021008 Citations hT-ointadl eCxi t(aWtioOnSs) :(1W4OS):630