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.

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.

2022
31. ÇINAR, F.; AKSAY, S. . SPRINGER SCIENCE AND BUSINESS MEDIA LLC, 2022, 16, 2282-2291. 1000 + 0

10.1007/s11694-022-01350-0

2021
30. Eroglu, E.; ARSLAN, R.; GÜLEÇ, A.; AKSAY, S. . JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, , 1-9. 650 + 0

10.1111/jfpp.15990

29. ARSLAN, R.; AKSAY, S. . JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, , 1-5. 1000 + 0

10.1111/jfpp.15941

28. TANGÜLER, H.; BOZDOĞAN, A.; AKSAY, S.; KELEBEK, H.; ERTEN, H. . JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45, 1-11. 700 + 0

https://doi.org/10.1111/jfpp.14770

2020
27. Arslan, R.; Eroglu, E.; Aksay, S. Determination of bioactive properties of protein and pigments obtained from Spirulina platensis. WILEY, 2020, 45, 1-7. 1000 + 0

http://dx.doi.org/10.1111/jfpp.15150

Publications_006.pdf

26. ARSLAN, R.; Eroglu, E.; AKSAY, S. . JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020, 0, 1-7. 1000 + 0

10.1111/jfpp.15150

25. Tanguler, H.; Bozdogan, A.; Aksay, S.; Kelebek, H.; Erten, H. Comparison of anthocyanin profiles in şalgams (shalgams) produced with different production procedures. WILEY, 2020, 44, 1-11. 700 + 0

http://dx.doi.org/10.1111/jfpp.14770

Publications_005.pdf

2017
24. EROĞLU, E.; AKSAY, S. . INDIAN JOURNAL OF PHARMACEUTICAL EDUCATION AND RESEARCH, 2017, 51, 417-420. 1000 + 0

10.5530/ijper.51.3s.59

23. 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
22. ŞENER, A.; ÜNAL, M.; AKSAY, S. . JOURNAL OF FOOD BIOCHEMISTRY, 2011, 35, 1568-1575. 1000 + 0

10.1111/j.1745-4514.2010.00480.x

21. 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
20. 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

19. BOYE, J.; AKSAY, S.; ROUFİK, S.; RIBEREAU, S.; MONDOR, M.; FARNFORTH, E.; RAJAMOHAMED, S. . FOOD RESEARCH INTERNATIONAL, 2010, 43, 537-546. 700 + 0

10.1016/j.foodres.2009.07.021

2009
18. Martin, M.; AKSAY, S.; Sa, R.; Roufik, S.; Edward, F.; Joyce, B. . INNOVATIVE FOOD SCIENCE EMERGING TECHNOLOGIES, 2009, 10, 342-347. 750 + 0

10.1016/j.ifset.2009.01.007

17. 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
16. 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

15. AKYILDIZ, A.; KIROĞLU ZORLUGENÇ, F.; BENLİ, H.; AKSAY, S.; FENERCİOĞLU, H. . INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2008, 4, 1-12. 600 + 0

10.2202/1556-3758.1199

2007
14. TÜRKER, N.; AKSAY, S.; ARTUVAN, E.; İSTANBULLU, Ö. . JOURNAL OF FOOD QUALITY, 2007, 30, 953-969. 850 + 0

10.1111/j.1745-4557.2007.00171.x

13. 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

12. Turker, N.; Aksay, S.; Istanbullu, 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

11. AKSAY, S.; GUISEPPE, M. . JOURNAL OF FOOD ENGINEERING, 2007, 79, 598-606. 1000 + 0

10.1016/j.jfoodeng.2006.02.024

2004
10. KARABABA, E.; COŞKUNER, Y.; AKSAY, S. . JOURNAL OF THE PROFESSIONAL ASSOCIATION FOR CACTUS DEVELOPMENT, 2004, 6, 1-8. 1000 + 0

9. 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

8. TÜRKER, N.; AKSAY, S.; EKİZ, H. . JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52, 3807-3813. 1000 + 0

10.1021/jf049863s

7. 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

6. 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

5. AKYILDIZ, A.; AKSAY, S.; BENLİ, H.; KIROĞLU, F.; FENERCİOĞLU, H. . JOURNAL OF FOOD ENGINEERING, 2004, 65, 95-99. 800 + 0

10.1016/j.jfoodeng.2004.01.001

2001
4. 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

3. TÜRKER, N.; COŞKUNER, Y.; EKİZ, H.; AKSAY, S.; KARABABA, E. . EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2001, 212, 213-216. 600 + 0

10.1007/s002170000247

2000
2. COŞKUNER, Y.; TÜRKER, N.; EKİZ, H.; AKSAY, S.; KARABABA, E. . NAHRUNG, 2000, 44, 261-263. 600 + 0

10.1002/1521-3803(20000701)44:4261::AID-FOOD2613.0.CO2-Y

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

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

2022
4. AKSAY, S.; ARSLAN, R.; TOKBAŞ, H.; Eroglu, E.; GÜLEÇ, A. . JOURNAL OF RAW MATERIALS TO PROCESSED FOODS, 2022, 3, 26-34. 90 + 0

10.57252/10.57252.2022.4

3. ARTUVAN, E.; AKSAY, S. . FIELD CROPS CENTRAL RESEARCH INSTITUTE, 2022, 31, 53-60. 100 + 0

10.38042/biotechstudies.1159145

2021
2. ARTUVAN, E.; AKSAY, S. . TURKISH JOURNAL OF AGRICULTURE - FOOD SCIENCE AND TECHNOLOGY, 2021, 9, 1945-1952. 100 + 0

10.24925/turjaf.v9i10.1945-1952.4129

2016
1. Eroglu, E.; AKSAY, S. . JOURNAL OF INTERNATIONAL SCIENTIFIC PUBLICATIONS: AGRICULTURE AND FOOD, 2016, 4, 633-638. 100 + 0

2020
1. EROGLU, E.; OZTOP, K.; AKSAY, S. PHYSIOCHEMICAL PROPERTIES AND ACE INHIBITORY CAPACITY OF HAZELNUT PROTEIN ISOLATE AND HYDROLYSATES. SLOVAK UNIVERSITY OF AGRICULTURE IN NITRA, 2020, 10, 78-82. 300 + 0

http://dx.doi.org/10.15414/jmbfs.2020.10.1.78-82

Publications_007.pdf

2. Eroglu, E.; ÖZTOP, K.; AKSAY, S. . JOURNAL OF MICROBIOLOGY, BIOTECHNOLOGY AND FOOD SCIENCES, 2020, 10, 78-82. 100 + 0

10.15414/jmbfs.2020.10.1.78-82

2018
1. AKSAY, S.; TOKBAŞ, H.; ARSLAN, R.; ÇINAR, F. . TURKISH JOURNAL OF AGRICULTURE - FOOD SCIENCE AND TECHNOLOGY, 2018, 6, 632-635. 95 + 0

10.24925/turjaf.v6i5.632-635.1948

2018
9. AKSAY, S.; ARSLAN, R. . AKADEMIK GIDA, 2018, 16, 307-312. 200 + 0

10.24323/akademik-gida.475362

8. 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

7. 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

2006
6. 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

5. 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

2005
4. ÜNAL, M.; AKSAY, S.; YILMAZ, T. . CUKUROVA UNIVERSITESI MUHENDISLIK-MIMARLIK FAKULTESI DERGISI, 2005, 20, 37-44. 200 + 0

3. ÜNAL, M.; AKSAY, S.; YILMAZ, T. . CUKUROVA UNIVERSITESI MUHENDISLIK-MIMARLIK FAKULTESI DERGISI, 2005, 20, 27-35. 200 + 0

2002
2. AKSAY, S.; ÜNAL, M. . GIDA, 2002, 27, 481-488. 200 + 0

1. Aksay, S.; Ünal, M. Bitterness in citrus juices and methods used in debittering. GIDA , 2002, 27, 481-488. 200 + 0

2016
2. 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

1. AKSAY, S. . CUKUROVA J. AGRIC. FOOD SCI, 2016, 31, 43-50. 100 + 0

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

2. TEMEL, A.; AKSAY, S.; TEKİNTAŞ, Y.; ERAÇ, B.; ÇINAR, F., DETERMINATION OF TOTAL PHENOLIC CONTENT, ANTIOXIDANT CAPACITY AND ANTIMICROBIAL ACTIVITY OF HOT WATER EXTRACT OF MYRTLE (MYRTUS COMMUNIS L.) BERRIES. International Multidisciplinary Symposium on Drug Research and Development (DRD)-2019” on 1-3 July 2019 in Malatya (Turkey), 2019-07-01, 2019-07-03, MALATYA, Turkey, . 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

1. Aydoğan, B.; Sarataş, B.; Demir, E.; Yılmaz, M.; ÇINAR, F.; AKSAY, S., Geranium (Pelargonium graveolens) Flavored Boza. 1st International / 11th National Food Engineering Congress, 2019-11-07, 2019-11-09, Antalya, Turkey, . 40

13. 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

12. 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

11. 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

10. 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

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. 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

7. 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

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., 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

3. 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/

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

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. 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

10. 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

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. 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

3. 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

2. 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

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

1. AKYILDIZ, A.; AKSAY, S.; BENLİ, H.; KIROĞLU ZORLUGENÇ, F.; FENERCİOĞLU, H.; SOYSAL, Y.; ÖZTEKİN, M., Kayısıların kabin tipi kurutucuda ve güneşli kurutucuda kuruma davranışı ve kalite parametrelerinin incelenmesi. GAP 3. Tarım Kongresi, 2003-10-02, 2003-10-03, , Turkey, . 70

1. ARSLAN, R.; AKSAY, S., Spirulina dan klorofil ve fikosiyanin pigmentlerinin farklı çözgenlerle ekstraksiyonu. Gıda, Metabolizma ve Sağlık: Biyoaktif Bileşenler ve Doğal Katkılar Kongresi, 2016-11-28, , İstanbul, Turkey, . 50

2. AKSAY, S.; ÇINAR, F., Murt Meyvesinin Fitokimyasal Özellikleri ve Değerlendirilmesi. I. Mersin Bitkisi (Myrtus communis) Kültürü ve BitkininEndüstriyel Uygulamaları Çalıştayı, 2018-01-05, 2018-01-05, , Turkey, . 50

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

8. 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/

7. 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

6. AKSAY, S.; TOKBAŞ, H.; EKİZ, 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, , Turkey, . 25

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

4. Özer, E.; Dursun, A.; Aksay, S., Geleneksel Türk Şekerlemeleri. 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

10. Comperative study on bioavailability of peptides and pigments obtained from some microalgea , BAP, Project Number: 2021-2-TP3-4476, 25000 TL, Manager, Continue... 100

9. 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

8. Determination of physical and chemical propertieas of freeze dried yellow (Sarılob) and green (Göklob) figs grown in Mut district area of Mersin province., BAP, Project Number: 2022-1-TP2-4688, 15000 TL, Manager, Continue... 100

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

6. 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

5. 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

4. 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

3. , BAP, Project Number: , 9995 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

7. , projects.kurumlar.16, Project Number: , 25000 TL, Researcher, Continue... 0

6. Development of domestic hybrid varieties of white Cabbage (Brassica Oleracea Var. Capitata Subvar. Alba) , projects.kurumlar.22, Project Number: 215O748, 200000 TL, Researcher, 2020,Completed. 0

5. 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

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

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

2. 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

1. , TÜBİTAK, Project Number: , 40013 TL, Researcher, 2007,Completed. 50

8. 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, Completed. 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, Completed. 200

6. 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, Completed. 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

1. INTERNATIONAL JOURNAL OF PURE AND APPLIED SCIENCES , [ 2017 : 1 ] . 0

2. TURKISH JOURNAL OF AGRICULTURE - FOOD SCIENCE AND TECHNOLOGY , [ 2017 : 1 ] . 1

3. CUKUROVA JOURNAL OF AGRICULTURAL AND FOOD SCIENCES , [ 2017 : 1 ] . 0

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.