Onur Ödülleri

Prof. Dr. Mustafa KARAKAYA

Prof. Dr. Nihat AKIN

Prof. Dr. Cemalettin SARIÇOBAN

Doç. Dr. Kübra ÜNAL

Tez Yayın Ödülleri

Dr. Ali Samet BABAOĞLU

Doktora

Babaoğlu, A. S., & Karakaya, M. (2022). Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period. International Journal of Gastronomy and Food Science, 29, 100570 (Q2).

Dr. Hülya ŞEN ARSLAN

Doktora

Şen Arslan, H., & Saricoban, C. (2023). Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates. Journal of Food Measurement and Characterization, 17(3), 2075-2082 (Q2).

Büşra Nur GÜNDOĞAN

Yüksek Lisans

Gundogan, B. N., Saricoban, C., & Unal, K. (2023). The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG. Journal of Food Science and Technology, 1-11 (Q2).

Esra Ateş

Yüksek Lisans

Ateş, E., & Unal, K. (2023). The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets. International Journal of Gastronomy and Food Science, 31, 100666 (Q2).

Gülcan Gölbaşı

Yüksek Lisans

Gölbaşι, G., Akιn, N., Göktepe, Ç. K., & Demirci, T. (2023). Monitoring the changes in physicochemical, sensory properties and microbiota of village-type homemade yoghurts along three consecutive back-slopping procedures. International Dairy Journal, 143, 105663 (Q2).