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Mersin Üniversitesi

  Assoc.Professor Salih Aksay
users.ozgecmis
:
Department
:
Faculty of Engineering .
Business Address
:
Mersin Üniversitesi Mühendislik Fakültesi Çiftlikköy Kampüsü 33343 Yenişehir/ Mersin .
Mobile Phone
:
+90-539-6192942 .
Phone
:
+90-324-3610001 .
Internal
:
17213 .
Fax
:
+90-324-3610032 .
Alternative e-mail
:
Alternative e-mail
:
Created
:
2015-05-29 11:45:39 .
Last Modification
:
2019-09-16 14:50:00 .
Researcher ID :
Scopus ID :
Orcid ID :
Scholar ID :
h-index :
8
Publons ID :
Point :

Degree Department/Program Institute Year
1992
1996
2003
Doctorate Thesis

1. Effects of different carbon source and temperatures on the process stability of anaerobic digestion, Supervisor: Dr. Mustafa Ümit ÜNAL, Çukurova University, Graduate School of Natural and Applied Sciences, Food Engineering Department, Adana, Turkey, 2003.

Master Thesis

1. Production of intermediate moisture fruit form dried apricot and fig by rehydration method, Supervisor: Dr. Aydın URAL, Ege University, Graduate School of Natural and Applied Sciences, Food Engineering Department, İzmir, Turkey, 1996.

Title Institute Year
RES. ASST. MERSIN UNIVERSITY 1993-09-17 - 1999-09-01
RES. ASST. CUKUROVA UNIVERSITY 1999-09-01 - 2003-05-15
RES. ASST. (PHD.) MERSIN UNIVERSITY 2003-05-15 - 2007-12-18
ASST. PROF. DR. MERSIN UNIVERSITY 2007-12-19 - Continue
Title Dutie Institution/Other Year
2015-05-03 - 2018-04-03
2015-01-08 - 2018-01-08
2015-01-08 - 2018-01-08
2015-01-08 - 2018-01-08
2015-01-08 - 2018-01-08
2009-08-04 - 2012-08-04
2009-08-04 - 2012-08-04
International - SCI/SCI-Expanded category 9900
2017
12. Eroglu, E.; Aksay, S. Angiotensin-Converting Enzyme (ACE) Inhibitory Effects of Hazelnut Protein Hydrolysate Prepared Using Pepsin. INDIAN JOURNAL OF PHARMACEUTICAL EDUCATION AND RESEARCH, 2017, 51, 417-420. 1000 + 0
http://dx.doi.org/10.5530/ijper.51.3s.59

Publications_003.pdf

2011
11. Sener, A.; Unal, M.; Aksay, S. PURIFICATION AND CHARACTERIZATION OF POLYPHENOL OXIDASE FROM GOLDNUGGET LOQUAT (ERIOBOTRYA JAPONICA CV. GOLDNUGGET). JOURNAL OF FOOD BIOCHEMISTRY, 2011, 35, 1568-1575. 1000 + 15
https://dx.doi.org/10.1111/j.1745-4514.2010.00480.x


Times Cited: 3
2010
10. Boye, J.; Aksay, S.; Roufik, S.; Ribereau, S.; Mondor, M.; Farnworth, E.; Rajamohamed, S. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. FOOD RESEARCH INTERNATIONAL, 2010, 43, 537-546. 700 + 255
https://dx.doi.org/10.1016/j.foodres.2009.07.021


Times Cited: 51
2009
9. Mondor, M.; Aksay, S.; Drolet, H.; Roufik, S.; Farnworth, E.; Boye, J. Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2009, 10, 342-347. 750 + 65
https://dx.doi.org/10.1016/j.ifset.2009.01.007


Times Cited: 13
2008
8. Akyildiz, A.; Zorlugenc, F.; Benli, H.; Aksay, S.; Fenercioglu, H. Changes in Color and Total Phenolic Content of Different Cultivars of Persimmon during Dehydration. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2008, 4, 0-0. 600 + 0
https://dx.doi.org/10.2202/1556-3758.1199

2007
7. Aksay, S.; Mazza, G. Optimization of protein recovery by foam separation using response surface methodology. JOURNAL OF FOOD ENGINEERING, 2007, 79, 598-606. 1000 + 80
https://dx.doi.org/10.1016/j.foodeng.2006.02.024


Times Cited: 16
6. Turker, N.; Aksay, S.; ıstanbullu, O.; Artuvan, E. A study on the relation between anthocyanin content and product quality: Shalgam as a model beverage. JOURNAL OF FOOD QUALITY, 2007, 30, 953-969. 850 + 10

Times Cited: 2
2004
5. Turker, N.; Aksay, S.; Ekiz, H. Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: Shalgam. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52, 3807-3813. 1000 + 155
https://dx.doi.org/10.1021/jf049863s


Times Cited: 31
4. Akyildiz, A.; Aksay, S.; Benli, H.; Kiroglu, F.; Fenercioglu, H. Determination of changes in some characteristics of persimmon during dehydration at different temperatures. JOURNAL OF FOOD ENGINEERING, 2004, 65, 95-99. 800 + 55
https://dx.doi.org/10.1016/j.foodchem.2004.01.001


Times Cited: 11
3. Karababa, E.; Coskuner, Y.; Aksay, S. Some physical fruit properties of cactus pear (Opuntia spp) that grow wild in the eastern Mediterranean region of Turkey. JOURNAL OF THE PROFESSIONAL ASSOCIATION FOR CACTUS DEVELOPMENT, 2004, 6, 1-8. 1000 + 65

Times Cited: 13
2001
2. Turker, N.; Coskuner, Y.; Ekiz, H.; Aksay, S.; Karababa, E. The effects of fermentation on the thermostability of the yellow-orange pigments extracted from cactus pear (Opuntia ficus-indica). EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2001, 212, 213-216. 600 + 70
https://dx.doi.org/10.1007/s002170000247


Times Cited: 14
2000
1. Coskuner, Y.; Turker, N.; Ekiz, H.; Aksay, S.; Karababa, E. Effect of pH and temperature on the thermostability of prickly pear (Opuntia ficus-indica) yellow-orange pigments. NAHRUNG-FOOD, 2000, 44, 261-263. 600 + 45
https://dx.doi.org/10.1002/1521-3803(20000701)44:4<261::AID-FOOD261>3.0.CO;2-Y


Times Cited: 9
International - Covered by Other International Indexes 200
2016
1. Eroğlu, E.; Aksay, S. Angiotensin-Converting Enzyme (Ace) İnhibitory Potential of Hazelnut Protein and Trypsin Hydrolysates. AGRICULTURE AND FOOD, 2016, 4, 633-638. 200 + 0
https://www.scientific-publications.net/get/1000020/1465223216806196.pdf

Publications_001.pdf

National - Covered by ULAKBIM 990
2018
5. Aksay, S.; Tokbaş, H.; Arslan, R.; çinar, F. Some Physicochemical Properties of the Whole Fruit Mandarin Jam. TURKISH JOURNAL OF AGRICULTURE - FOOD SCIENCE AND TECHNOLOGY, 2018, 6, 632-635. 190 + 0
https://doi.org/10.24925/turjaf.v6i5.632-635.1948

4. Aksay, S.; Arslan, R. Effects of Ultrasonication Time on Chlorophyll-a and Phycocyanin Pigment Extraction from Spirulina platensis. AKADEMIK GIDA, 2018, 16, 307-312. 200 + 0
10.24323/akademik-gida.475362

Publications_004.pdf

2006
3. ünal, M.; Aksay, S.; Yılmaz, T. Effect of mixed substrate on the stability of anaerobic digestion. CUKUROVA UNIVERSITESI MUHENDISLIK-MIMARLIK FAKULTESI DERGISI, 2006, 20, 37-44. 200 + 0
2. ünal, M.; Aksay, S.; Yılmaz, T. Effect of temperature on anaerobic digestion of carbohydrates. CUKUROVA UNIVERSITESI MUHENDISLIK-MIMARLIK FAKULTESI DERGISI, 2006, 20, 27-35. 200 + 0
2002
1. Aksay, S.; ünal, M. Bitterness in citrus juices and methods used in debittering. GIDA , 2002, 27, 481-488. 200 + 0
National - Other 100
2016
1. Aksay, S. Total Phenolic Content and Antioxidant Properties of Various Extracts of Myrtle (Myrtus communis L.) Berries. CUKUROVA J. AGRIC. FOOD SCI., 2016, 31, 43-50. 100 + 0
Publications_002.pdf

National - Book Edited 125
1. Saygın, M.; Aksay, S. Higher education strategies and corporate cooperation, ISBN: 978-605-9831-15-4, Eğitim Yayınevi, Number of print: 1, Total Printing Number: 200, 640 Page, Turkish, Mersin, Turkey, 2015. 125
International - Full text - Oral 160

1. Arslan, R.; Aksay, S.; Çınar, F.; Tokbaş, H.; Özer, E., Microalgaes: Functional Foods and/or Additives for Food Products. International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF), 2017-05-15, 2017-05-17, Nevşehir, Turkey, 2017. 160
http://www.icafofconference.com/index.php

International - Abstract - Oral 1305

14. AKSAY, S.; ÇINAR, F.; YARŞI, G., Physicochemical and Phytochemical Properties of Myrtle (Myrtus communis L.) Berries. International Erdemli Symposium 2018, 2018-04-19, 2018-04-21, Erdemli/Mersin, Turkey, 2018. 100

13. AKSAY, S.; ÇINAR, F.; ARSLAN, R., Some Physicochemical Properties of White Myrtle Fruit Jam. The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 2018-04-19, 2018-04-21, Kyrenia, TRNC, 2018. 100

12. AKSAY, S.; ARSLAN, R.; TOKBAŞ, H., Sensorial and Physicochemical Properties of Spirulina Enriched Icing-cream for Pastry. The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus", 2018-04-19, 2018-04-21, Kyrenia, TRNC, 2018. 100

11. AKSAY, S.; ÇINAR, F.; ARSLAN, R.; TOKBAŞ, H., Determination Anthocyanidin Profile and Antioxidant Capacity of Black Myrtle (Myrtus communis L.). International Conference on Raw Material to Processed Foods, 2018-04-11, 2018-04-13, Antalya, Turkey, 2018. 95
Scientific_Meetings_003.pdf

10. ARSLAN, R.; AKSAY, S., Effects of Ultrasonication Time on Pigment Extraction from Spirulina platensis Before Solvent Extraction. International Conference on Raw Material to Processed Foods, 2018-04-11, 2018-04-13, Antalya, Turkey, 2018. 100
Scientific_Meetings_004.pdf

9. ÖZER, E.; ÖZPALAS, B.; DİDİN, M.; AKSAY, S., Production of Turkish Delight with Blood Orange Juice Using Response Surface Method. 2nd International Mediterranean Science and Engineering Congress (IMSEC 2017), 2017-09-25, 2017-09-27, Adana, Turkey, 2017. 65

8. ARSLAN, R.; AKSAY, S.; ÇINAR, F.; TOKBAŞ, H.; ÖZER, E., Microalgaes: Functional Foods and/or Additives for Food Products. International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), 2017-05-15, 2017-05-17, Nevşehir, Turkey, 2017. 80

7. TOKBAŞ, H.; AKSAY, S.; ARSLAN, R.; ÇINAR, F., Some Physicochemical Properties of the Whole Fruit Mandarin Jam. International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), 2017-05-15, 2017-05-17, Nevşehir, Turkey, 2017. 85

6. ASLAN, R.; AKSAY, S.; ÇINAR, F.; TOKBAŞ, H.; ÖZER, E., Chlorophiles and Phycocyanin Extraction from Spirulina and Their Ferric Reducing Antioxidant Power. International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), 2017-05-15, 2017-05-17, Nevşehir, Turkey, 2017. 80

5. TOKBAŞ, H.; AKSAY, S.; EKİZ, H., Evaluation of Drying Methods With Respect to Some Quality and Nutritional Properties of Laurus nobilis L. Grown in Turkey. 3rd Mediterranean Symposium on Medicinal and Aromatic Plants (MESMAP-3), 2017-04-13, 2017-04-16, Girne, Turks and Caicos Islands, 2017. 100

4. Eroğlu, E.; Aksay, S., Fındık proteini ve tripsin hidrolizatının angitention Converting Enzyme (ACE) inhibisyon potansiyeli. 4th International Conference on Agriculture and Food, 2016-06-20, 2016-06-24, Elenite, Bulgaria, 2016. 100
http://www.sciencebg.net/en/

3. Eroğlu, E.; Aksay, S., Angıotensın-Convertıng Enzyme (Ace) Inhıbıtory Potentıal of Hazelnut Proteın and Trypsın Hydrolysates. 4th International Conference on Food and Agriculture, 2016-06-20, 2016-06-24, Elenite, Burgaz, Bulgaria, 2016. 100

2. özbey, F.; Aksay, S., Roasted Chickpea Product “Leblebi” as a Traditional Turkish Confectionery. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 2013-10-24, 2013-10-26, Struga, Macedonia, 2013. 100

1. Bobuş, G.; Aksay, S., Changes in functional and bioactive properties of lentil protein concentrates by hydrolysis.. 12th International Nutrition and Diognastics Conference, 2012-08-27, 2012-08-30, Praque, Czech Republic, 2012. 100

International - Abstract - Poster 795

18. TOKBAŞ, H.; KAYA, C.; AKSAY, S., Nutritional value of Black Mulberry (Morus nigra L.) Jam. International Conference on Raw Materials to Processed Foods, 2018-04-11, 2018-04-13, Antalya, Turkey, 2018. 50
Scientific_Meetings_005.pdf

17. ARTUVAN, E.; AKSAY, S., Investigation of the Presence of Genetically Modified Organism (GMO) in Baby Foods Consumed in the Market of Turkey. International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), 2017-05-15, 2017-05-17, Nevşehir, Turkey, 2017. 50

16. TOKBAŞ, H.; AKSAY, S.; EKİZ, H., Quality Evaluation Of Bay (Laurus nobilis L.) Population In Beylice District (Mersin/Turkey). 3rd Mediterranean Symposium on Medicinal and Aromatic Plants (MESMAP-3), 2017-04-13, 2017-04-16, Girne, Turks and Caicos Islands, 2017. 50

15. EROĞLU, E.; AKSAY, S., Angiotensin-Converting Enzyme (Ace) Inhibitory Effects Of Hazelnut Protein Hydrolysate Prepared Using Pepsin. 3rd Mediterranean Symposium on Medicinal and Aromatic Plants (MESMAP-3), 2017-04-13, 2017-04-16, Girne, Turks and Caicos Islands, 2017. 50

14. Tokbaş, H.; Aksay, S.; Ekiz, H., Identification of leaf properties of natural bay (Laurus nobilis L.) population in Beylice Rural (Mersin/Turkey). 4th International Conference on Food and Agriculture, 2016-10-20, 2016-10-20, Elenite, Burgaz, Bulgaria, 2016. 50

13. Özer, E.; Dursun, A.; Akın, M.; Aksay, S., Traditional dairy deserts in Turkey. III. International Symposium on Traditional Foods from Adriatic to Caucasus, 2015-10-01, 2015-10-04, Sarajevo, Bosnia and Herzegovina, 2015. 32

12. Öztop, K., Fındık protein konsantresinin fonksiyonel özellikleri. International Food Congress-Novel Approaches in Food Industry, 2014-05-26, 2014-05-29, İzmir, Turkey, 2014. 0
Scientific_Meetings_001.pdf

11. Aksay, S.; Özer, E.; Özbey, F., Health related constituents of legumes: anti nutritional factors or bioactive compounds. International Food Congress-Novel Approaches in Food Industry, 2014-05-26, 2014-05-29, İzmir, Turkey, 2014. 50

10. Tokbaş, H.; Aksay, S.; Ekiz, H., Utilization of bay products in food and pharmaceutical industry. İnternational Food Congress: Novel Approaches in Food Industry, 2014-05-26, 2014-05-29, İzmir, Turkey, 2014. 50

9. Öztop, K.; Aksay, S., Yogurt delight. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 2013-10-24, 2013-10-26, Struga, Macedonia, 2013. 50

8. Özer, E.; Aksay, S.; Didin, M., Production and properties of milk produced from some nuts.. 4th International congress on Food and Nutition , 2011-10-12, 2011-10-14, İstanbul, Turkey, 2011. 50

7. Bobuş, G.; Aksay, S., Solubility and antioxidant activity of lentil protein concentrate and hydrolysate.. International Food Congress-Novel Approaches in Food Industry, 2011-05-26, 2011-05-29, İzmir, Turkey, 2011. 50

6. Serin, S.; Koklamaz, E.; Sayar, S.; Aksay, S., Effect of carbohdrate-based fat replacers on quality charecteristics of "pogaca". International Food Congress-Novel Approaches in Food Industry, 2011-05-26, 2011-05-29, izmir, Turkey, 2011. 32

5. Özer, E.; Akyıldız, A.; Ağçam, E.; Aksay, S.; Bobuş, G., Cezerye üretimi ve bazı özellikleri. The 1st International Symposium on Traditional Foods from Adriatic to Caucasus , 2010-04-15, 2010-04-17, Tekirdağ, Turkey, 2010. 30

4. Aksay, S.; Coşkuner, Y.; Karababa, E., Chemopreventive effects of some citrus components. International Pharmaceutical Technology Symposium, 2008-04-17, 2015-06-14, Ankara, Turkey, 1998. 50

3. Aksay, S.; Özer, E., Bioactive peptides derived from food proteins and their health promoting effects. International Symposium on Food, Nutrition and Cancer, 2008-04-17, 2008-04-18, İzmir, Turkey, 2008. 50

2. Özer, E.; Aksay, S., Dietary fiber and health. International Symposium on Food, Nutrition and Cancer, 2008-04-17, 2008-04-18, İzmir, Turkey, 2008. 50

1. Coşkuner, Y.; Karababa, E.; Aksay, S., The pharmaceutical potential of Opuntia spp. (prickly pear). International Pharmaceutical Technology Symposium , 1998-09-07, 1998-09-09, Ankara, Turkey, 1998. 50

National - Abstract - Oral 40

1. Akyıldız, A.; Aksay, S.; Benli, H.; Kıroğlu, F.; Fenercioğlu, H., Kayısıların kabin tipi kurutucuda ve güneşli kurutucuda kuruma davranışı ve kalite parametrelerinin incelenmesi. GAP 3. Tarım Kongresi, 2003-10-02, 2003-10-03, Şanlıurfa, Turkey, 2003. 40

National - Abstract - Poster 175

7. Arslan, R.; Aksay, S., Spirulina'dan Klorofil ve Fikosiyanin Pigmentlerinin Farklı Çözgenlerle Ekstraksiyonu. Gıda, Metabolizma & Sağlık: Biyoaktif Bileşenler ve Doğal Katkılar Kongresi, 2016-11-28, 2016-11-28, İstanbul, Turkey, 2016. 25
http://dokam.itu.edu.tr/kongre/

6. Aksay, S.; Tokbaş, H.; Ekiz, H., Murt (myrtus communis L.) meyvesinin farklı sıcaklıklardaki sulu ekstraktlarının toplam fenolik madde ve antioksidan kapasitesinin belirlenmesi. İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, 2015-04-28, 2015-04-30, NEVŞEHİR, Turkey, 2015. 25

5. Özer, E.; Dursun, A.; Aksay, S., Geleneksel Türk Şekerlemeleri. 4. Geleneksel Gıdalar Sempozyumu, 2014-04-17, 2014-04-19, Adana, Turkey, 2014. 25

4. Aksay, S.; Tokbaş, H., Pekmez kesmesi üretimi ve bileşim özellikleri. 4. Geleneksel Gıdalar Sempozyumu, 2014-04-17, 2014-04-19, Adana, Turkey, 2014. 25

3. Aksay, S.; Türker, N.; Gizir, A., Ultrasonik banyoda antosiyanin özütlemesinde çözgen, sıcaklık ve sonikasyon süresinin etkisi. Gıda Mühendisliği 6. Kongresi, 2009-11-06, 2009-11-08, Antalya, Turkey, 2009. 25

2. Aksay, S.; Bobuş, G., E.coli (O157:H7) Aşılanmış Nar Sularında UV Işınlama ve Isıl Pastörizasyon İşlemlerinin E. Coli sayısı, Antosiyanin ve Antioksidan Kapasiteye Etkileri. Gıda Mühendisliği 6. Kongresi, 2009-11-06, 2009-11-08, Antalya, Turkey, 2009. 25

1. Aksay, S., Gıdalardan Biyoaktif peptid üretimi ve özellikleri. Gıda Mühendisliği 6. Kongresi, 2007-11-08, 2007-11-10, Ankara, Turkey, 2007. 25

National - Manager 700

7. Determining the effect of pre-gelatinized wheat flour on dough and bread quality made from wheat flour, BAP, Project Number: 2018-1-TP2-2884, 10995 TL, Manager, Continue... 100

6. purification and charecterisation of polyphenoloxidase from myrtle berries (Myrtus communis L.), BAP, Project Number: 2017-2-TP2-2604, 11000 TL, Manager, 2018,Completed. 100

5. Determination of Bioactive Properties of Protein and Pigments of Microalgae (Spirulina platensis ve Dunaliella salina) used as Food and dood Ingredients, BAP, Project Number: 2017-1-TP2-2246, 11000 TL, Manager, 2018,Completed. 100

4. Determination of optimum ethanol/methanol/water ratio in the extraction of phenolic compounds from pamegranate peels by Response Surface Method, BAP, Project Number: 2015-TP2-1247, 7000 TL, Manager, 2017,Completed. 100

3. Determination of phenolic profiles and antioxidant activity of processin residues and hull of hazelnuts produced in Turkey, BAP, Project Number: 2015-TP2-1245, 6989 TL, Manager, 2017,Completed. 100

2. Investigation of the Presence of Genetically Modified Organism (GMO) in Baby Foods Consumed in the Market of Turkey, BAP, Project Number: BAP-FBE GMB (EA) 2012-2 YL, 9995 TL, Manager, 2017,Completed. 100

1. Fındık protein hidrolizatlarının antihipertansif etkisinin (ACE inhibisyon aktivitesinin) belirlenmesi, BAP, Project Number: 2015-TP2-1246, 7000 EUR, Manager, 2016,Completed. 100

National - Researcher 200

4. Investigation of the Effect of Worm fertilizer + Leonardite and Mycorrhiza Fertilizer on Yield and Quality of Grafted Tomatoes Grown in Unheated Glasshouse in Silifke , BAP, Project Number: 2017-1-AP4-2248, 25000 TL, Researcher, 2019,Completed. 50

3. MUTFAKTA BİLİM VE SAĞLIK, TÜBİTAK, Project Number: 4004, 90000 TL, Researcher, 2013,Completed. 50

2. MUTFAKTA BİLİM VE SAĞLIK , TÜBİTAK, Project Number: 4004, 94326 TL, Researcher, 2012,Completed. 50

1. Kara Havuç Antosiyaninlerinin Molekül-İçi ve Moleküller- Arası Kopigmentasyon ile Renk Kararlılıklarının Arttırılması, TÜBİTAK, Project Number: 105 0 388 , 40013 TL, Researcher, 2007,Completed. 50

Supervised Master Theses 1600

8. Rıdvan ARSLAN, Bioactive properties of protein and pigments from the Spirulina platensis microalgae used as food and food additives, Graduate School of Natural and Applied Sciences, Mersin University, Continue. 200

7. Gülşah ÖZERDEM, Investigation of the effect of pregelatinized wheat flour supplement on dough and bread quality, Graduate School of Natural and Applied Sciences, Mersin University, Continue. 200

6. Duygu GÜRASLAN CERAN, Determination of chemical composition, total phenolic content and antioxidant activity of processing residues and skin of hazelnuts produced in Turkey, Graduate School of Natural and Applied Sciences, Mersin University, Continue. 200

5. Fırat ÇINAR, Purification and Charecterisation af Polyphenoloxidase From Myrtle Berries (Myrtus Communis L.), Graduate School of Natural and Applied Sciences, Mersin University, Completed. 200

4. Erdem ARTUVAN ARTUVAN, Investigation of the Presence of Genetically Modified Organism (GMO) in Baby Foods Consumed in the Market of Turkey, Graduate School of Natural and Applied Sciences, Mersin University, Completed. 200

3. Evren Çağlar EROĞLU, Determination of ACE (Angiotention Converting Enzyme) inhibition activity of hazelnut protein hydrolizates., Graduate School of Natural and Applied Sciences, Mersin University, Completed. 200

2. Kamuran ÖZTOP, Determination of functional properties of hazelnut protein concentrate, Graduate School of Natural and Applied Sciences, Mersin University, Completed. 200

1. Günseli BOBUŞ, Determination of functional and bioactive properties of lentil protein concentrate and hydrolysate, Graduate School of Natural and Applied Sciences, Mersin University, Completed. 200

International
1. , 2006-02-01 - 2007-02-01, Saint-Hyacinthe, Canada.
2. The Pacific Agri-FoodThe Pacific Agri-Food Research Centre British Columbia Canada Research Centre British Columbia Canada , 2004-09-18 - 2005-12-25, Summerland, Canada.
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Fall GMÜ301 Food Analysis Laboratory Faculty of Engineering Food Engineering 0-4-2
Fall GMÜ403 Food Engineering Laboratory Faculty of Engineering Food Engineering 0-4-2
Fall GMÜ203 General Microbiology Laboratory Faculty of Engineering Food Engineering 0-4-2
Fall GMÜ201 General Microbiology Faculty of Engineering Food Engineering 3-0-3
Fall GMÜ309 Utilization of Food Waste Faculty of Engineering Food Engineering 3-0-3
Fall GMÜ309 Utilization of Food Waste Faculty of Engineering Food Engineering 3-0-3
Fall SEM DR Seminar II Institute of Science Institute of Science 0-0-0
Fall GID 549 Functional Properties of Proteins In Foo... Institute of Science Department of Food Engineering 3-0-3
Fall GID 802 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Fall GID 801 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Fall GID 542 Sensory Evaluation of Foods Institute of Science Department of Food Engineering 3-0-3
Fall SEM YL Seminar Institute of Science Institute of Science 0-0-0
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GMÜ204 General Microbiology Laboratory Faculty of Engineering Food Engineering 0-4-2
Spring GM444 Principles of Food Packaging Faculty of Engineering Food Engineering 2-0-2
Spring GMÜ304 Food Packaging Faculty of Engineering Food Engineering 3-0-3
Spring GMÜ408 Graduation Project II Faculty of Engineering Food Engineering 0-2-1
Spring GMÜ364 Food Preservation and Storage Faculty of Engineering Food Engineering 3-0-3
Spring GMÜ402 Food Process Design Faculty of Engineering Food Engineering 3-4-5
Spring GMÜ202 General Microbiology Faculty of Engineering Food Engineering 4-0-4
Spring GID 801 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Spring GID 802 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Spring SEM YL Seminar Institute of Science Institute of Science 0-0-0
Spring SEM DR Seminar I Institute of Science Institute of Science 0-0-0
Spring GID 542 Sensory Evaluation of Foods Institute of Science Department of Food Engineering 3-0-3
Fall GMÜ403 Food Engineering Laboratory Faculty of Engineering Food Engineering 0-4-2
Fall GMÜ407 Graduation Project I Faculty of Engineering Food Engineering 0-2-1
Fall GMÜ201 General Microbiology Faculty of Engineering Food Engineering 3-0-3
Fall GMÜ301 Food Analysis Laboratory Faculty of Engineering Food Engineering 0-4-2
Fall GMÜ309 Utilization of Food Waste Faculty of Engineering Food Engineering 3-0-3
Fall GMÜ203 General Microbiology Laboratory Faculty of Engineering Food Engineering 0-4-2
Fall SEM YL Seminar Institute of Science Institute of Science 0-0-0
Fall GID 802 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Fall GID 542 Sensory Evaluation of Foods Institute of Science Department of Food Engineering 3-0-3
Fall GID 801 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GMÜ364 Food Preservation and Storage Faculty of Engineering Food Engineering 3-0-3
Spring GMÜ402 Food Process Design Faculty of Engineering Food Engineering 3-4-5
Spring GMÜ202 General Microbiology Faculty of Engineering Food Engineering 4-0-4
Spring GMÜ304 Food Packaging Faculty of Engineering Food Engineering 3-0-3
Spring GM444 Principles of Food Packaging Faculty of Engineering Food Engineering 2-0-2
Spring GMÜ408 Graduation Project II Faculty of Engineering Food Engineering 0-2-1
Spring GMÜ204 General Microbiology Laboratory Faculty of Engineering Food Engineering 0-4-2
Spring GID 801 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Spring GID 542 Sensory Evaluation of Foods Institute of Science Department of Food Engineering 3-0-3
Spring GID 802 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Spring SEM YL Seminar Institute of Science Institute of Science 0-0-0
Spring ORT 224 Product Storage and Market Preparation Vocational School of Silifke Organic Agriculture 2-0-2
Spring ORT 204 Product Storage and Market Preparation Vocational School of Silifke Organic Agriculture 2-0-2
Fall GMÜ309 Utilization of Food Waste Faculty of Engineering Food Engineering 3-0-3
Fall GMÜ201 General Microbiology Faculty of Engineering Food Engineering 3-0-3
Fall GMÜ203 General Microbiology Laboratory Faculty of Engineering Food Engineering 0-4-2
Fall GMÜ403 Food Engineering Laboratory Faculty of Engineering Food Engineering 0-4-2
Fall GMÜ301 Food Analysis Laboratory Faculty of Engineering Food Engineering 0-4-2
Fall GMÜ407 Graduation Project I Faculty of Engineering Food Engineering 0-2-1
Fall GID 801 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Fall GID 802 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Fall GID 542 Sensory Evaluation of Foods Institute of Science Department of Food Engineering 3-0-3
Fall SEM YL Seminar Institute of Science Institute of Science 0-0-0
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GM444 Principles of Food Packaging Faculty of Engineering Food Engineering 2-0-2
Spring GMÜ204 General Microbiology Laboratory Faculty of Engineering Food Engineering 0-4-1
Spring GMÜ304 Food Packaging Faculty of Engineering Food Engineering 3-0-3
Spring GMÜ364 Food Preservation and Storage Faculty of Engineering Food Engineering 3-0-3
Spring GMÜ202 General Microbiology Faculty of Engineering Food Engineering 4-0-4
Spring GMÜ408 Graduation Project II Faculty of Engineering Food Engineering 0-2-1
Spring GMÜ402 Food Process Design Faculty of Engineering Food Engineering 3-4-4
Spring GID 542 Sensory Evaluation of Foods Institute of Science Department of Food Engineering 3-0-3
Spring GID 801 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Spring GID 802 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Spring SEM YL Seminar Institute of Science Institute of Science 0-0-0
Spring ORT 204 Product Storage and Market Preparation Vocational School of Silifke Organic Agriculture 2-0-2
Fall GMÜ407 Graduation Project I Faculty of Engineering Food Engineering 0-2-1
Fall GMÜ203 General Microbiology Laboratory Faculty of Engineering Food Engineering 0-4-1
Fall GMÜ309 Utilization of Food Waste Faculty of Engineering Food Engineering 3-0-3
Fall GMÜ201 General Microbiology Faculty of Engineering Food Engineering 3-0-3
Fall GMÜ403 Food Engineering Laboratory Faculty of Engineering Food Engineering 0-4-1
Fall GM323 Food Microbiology II Faculty of Engineering Food Engineering 2-4-3
Fall GID 802 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Fall SEM YL Seminar Institute of Science Institute of Science 0-0-0
Fall GID 542 Sensory Evaluation of Foods Institute of Science Department of Food Engineering 3-0-3
Fall GID 801 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GMÜ204 General Microbiology Laboratory Faculty of Engineering Food Engineering 0-4-1
Spring GMÜ202 General Microbiology Faculty of Engineering Food Engineering 4-0-4
Spring GMÜ402 Food Process Design Faculty of Engineering Food Engineering 3-4-4
Spring GMÜ408 Graduation Project II Faculty of Engineering Food Engineering 0-2-1
Spring GMÜ304 Food Packaging Faculty of Engineering Food Engineering 3-0-3
Spring GM444 Principles of Food Packaging Faculty of Engineering Food Engineering 2-0-2
Spring GMÜ364 Food Preservation and Storage Faculty of Engineering Food Engineering 3-0-3
Spring GMÜ418 Food Technology IV Faculty of Engineering Food Engineering 0-4-1
Spring GID 801 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Spring SEM YL Seminar Institute of Science Institute of Science 0-0-0
Spring GM 222 General Microbiology Institute of Science Department of Food Engineering 3-2-4
Spring GID 802 Special Topics In Food Engineering Institute of Science Department of Food Engineering 4-0-0
Spring TEZ Thesis Institute of Science Institute of Science 0-0-0
Spring ORT 204 Product Storage and Market Preparation Vocational School of Silifke Organic Agriculture 2-0-2
Fall GMÜ309 Utilization of Food Waste Faculty of Engineering Food Engineering 3-0-3
Fall GMÜ203 General Microbiology Laboratory Faculty of Engineering Food Engineering 0-4-1
Fall GMÜ201 General Microbiology Faculty of Engineering Food Engineering 3-0-3
Fall GM323 Food Microbiology II Faculty of Engineering Food Engineering 2-4-3
Fall GID-542 Sensory Evaluation of Foods Gradute School of Natural and ... Food Engineering 3-0-3
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GMÜ304 Food Packaging Faculty of Engineering Food Engineering 3-0-3
Spring GMÜ204 General Microbiology Laboratory Faculty of Engineering Food Engineering 0-4-1
Spring GM444 Principles of Food Packaging Faculty of Engineering Food Engineering 2-0-2
Spring GMÜ202 General Microbiology Faculty of Engineering Food Engineering 4-0-4
Spring GM-222 General Microbiology Gradute School of Natural and ... Food Engineering 3-2-4
Fall ÜYG101 Introduction To University Life Faculty of Engineering Food Engineering 1-0-1
Fall GMÜ201 General Microbiology Faculty of Engineering Food Engineering 3-0-3
Fall GMÜ309 Utilization of Food Waste Faculty of Engineering Food Engineering 3-0-3
Fall GMÜ203 General Microbiology Laboratory Faculty of Engineering Food Engineering 0-4-1
Fall GM323 Food Microbiology II Faculty of Engineering Food Engineering 2-4-3
Fall GID-542 Sensory Evaluation of Foods Gradute School of Natural and ... Food Engineering 3-0-3
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GM444 Principles of Food Packaging Faculty of Engineering Food Engineering 2-0-2
Spring GMÜ304 Food Packaging Faculty of Engineering Food Engineering 3-0-3
Spring GMÜ204 General Microbiology Laboratory Faculty of Engineering Food Engineering 0-4-1
Spring GMÜ202 General Microbiology Faculty of Engineering Food Engineering 4-0-4
Spring GID-542 Sensory Evaluation of Foods Gradute School of Natural and ... Food Engineering 3-0-3
Fall GM323 Food Microbiology II Faculty of Engineering Food Engineering 2-4-3
Fall GMÜ201 General Microbiology Faculty of Engineering Food Engineering 3-0-3
Fall GMÜ203 General Microbiology Laboratory Faculty of Engineering Food Engineering 0-4-1
Fall GID-542 Sensory Evaluation of Foods Gradute School of Natural and ... Food Engineering 3-0-3
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GMÜ204 General Microbiology Laboratory Faculty of Engineering Food Engineering 0-4-1
Spring GM444 Principles of Food Packaging Faculty of Engineering Food Engineering 2-0-2
Spring GMÜ202 General Microbiology Faculty of Engineering Food Engineering 4-0-4
Spring GM-222 General Microbiology Gradute School of Natural and ... Food Engineering 3-2-4
Fall GM323 Food Microbiology II Faculty of Engineering Food Engineering 2-4-3
Fall GMÜ201 General Microbiology Faculty of Engineering Food Engineering 3-0-3
Fall GMÜ203 General Microbiology Laboratory Faculty of Engineering Food Engineering 0-4-1
Fall GID-549 Functional Properties of Proteins In Foo... Gradute School of Natural and ... Food Engineering 3-0-3
Fall GID-542 Sensory Evaluation of Foods Gradute School of Natural and ... Food Engineering 3-0-3
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GM222 Food Microbiology I Faculty of Engineering Food Engineering 3-2-4
Spring GM444 Principles of Food Packaging Faculty of Engineering Food Engineering 2-0-2
Spring GID-542 Sensory Evaluation of Foods Gradute School of Natural and ... Food Engineering 3-0-3
Fall BIY215 General Microbiology Faculty of Engineering Food Engineering 3-2-4
Fall GM323 Food Microbiology II Faculty of Engineering Food Engineering 2-4-3
Fall GID-542 Sensory Evaluation of Foods Gradute School of Natural and ... Food Engineering 3-0-3
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GM222 Food Microbiology I Faculty of Engineering Food Engineering 3-2-4
Fall GM323 Food Microbiology II Faculty of Engineering Food Engineering 2-4-3
Fall BIY215 General Microbiology Faculty of Engineering Food Engineering 3-2-4