Management
| Degree | Department/Program | Institute | Year |
| 2000 | |||
| 2003 | |||
| 2008 |
1. Production and Properties of Snack Foods Developed by Extrusion from Composite of Barley, and Tomato and Grape Pomaces, Supervisor: Dr. Medeni Maskan, Gaziantep University, Graduate School of Natural and Applied Sciences, Food Technology Department, Gaziantep, Turkey, 2008.
https://gantep.edu.tr">https://gantep.edu.tr
1. Microwave Assisted Drying of Short-Cut (Ditalini) Macaroni, Supervisor: Dr. Medeni Maskan, Gaziantep University, Graduate School of Natural and Applied Sciences, Food Technology Department, Gaziantep, Turkey, 2003.
http://gantep.edu.tr">http://gantep.edu.tr
| Title | Institute | Year |
| RESEARCH & TEACHING ASSISTANT | UNIVERSITY OF GAZIANTEP | 2000-09-19 - 2009-12-21 |
| ASSISTANT PROFESSOR | MERSIN UNIVERSITY | 2010-07-28 - 2016-03-18 |
| ASSOCIATE PROFESSOR | MERSIN UNIVERSITY | 2016-03-18 - Continue |
| Title | Dutie | Institution/Other | Year |
| ERASMUS COORDINATOR | ENGINEERING FACULTY | MERSIN UNIVERSITY | 2017-05-10 - Continue |
| MEVLANA COORDINATOR | ENGINEERING FACULTY | MERSIN UNIVERSITY | 2017-05-10 - Continue |
| FARABI COORDINATOR | ENGINEERING FACULTY | MERSIN UNIVERSITY | 2017-05-10 - Continue |
| ERASMUS COORDINATOR | GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES | MERSIN UNIVERSITY | 2017-05-02 - Continue |
| FARABI COORDINATOR | GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES | MERSIN UNIVERSITY | 2017-05-02 - Continue |
| MEVLANA COORDINATOR | GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES | MERSIN UNIVERSITY | 2017-05-02 - Continue |
| ERASMUS DEPARTMENT COORDINATOR | FOOD ENGINEERING | MERSIN UNIVERSITY | 2011-04-01 - Continue |
| FACULTY BOARD MEMBER | ENGINEERING FACULTY | MERSIN UNIVERSITY | 2018-07-25 - 2021-07-25 |
| VICE CHAIR | ENGINEERING FACULTY | MERSIN UNIVERSITY | 2018-04-03 - 2021-04-03 |
| VICE CHAIR | ENGINEERING FACULTY | MERSIN UNIVERSITY | 2015-05-03 - 2018-04-03 |
2023
25. ALTAN METE, A.; YAĞCI, S. . FOOD CHEMISTRY, 2023, 411, 135502-. 1000 + 010.1016/j.foodchem.2023.135502
24. Atay, E.; ALTAN METE, A. . COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2023, , -. 1000 + 0
2021
23. Yılmaz, M.; ALTAN METE, A. . FOOD PACKAGING AND SHELF LIFE, 2021, 28, 100651-100651. 1000 + 0
22. Atay, E.; ALTAN METE, A. . INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56, 4526-4539. 1000 + 0
2020
21. ALTAN METE, A.; ÇAYIR, Ö. . FOOD PACKAGING AND SHELF LIFE, 2020, 26, 100581-. 1000 + 0
20. YAĞCI, S.; ALTAN METE, A.; DOĞAN, F. . LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 124, 109150-. 1000 + 0
2018
19. ALTAN METE, A.; Aytac, Z.; UYAR, T. . FOOD HYDROCOLLOIDS, 2018, 81, 48-59. 1000 + 0
18. Atay, E.; Jose Fabra, M.; Martinez-Sanz, M.; Gomez-Mascaraque, L.; ALTAN METE, A.; Lopez-Rubio, A. . FOOD HYDROCOLLOIDS, 2018, 77, 699-710. 450 + 0
2014
17. Altan Mete, A. Effects of pretreatments and moisture content on microstructure and physical properties of microwave expanded hull-less barley. FOOD RESEARCH INTERNATIONAL, 2014, 56, 126-135. 1000 + 5
Times Cited: 1
2012
16. Horuz, E.; Altan Mete, A.; Maskan, M. Spray Drying and Process Optimization of Unclarified Pomegranate (Punica granatum) Juice. DRYING TECHNOLOGY, 2012, 30, 787-798. 1000 + 30
Times Cited: 6
2011
15. Altan Mete, A.; Lavenson, D.; McCarthy, M.; McCarthy, K. Oil Migration in Chocolate and Almond Product Confectionery Systems. JOURNAL OF FOOD SCIENCE, 2011, 76, 489-494. 950 + 15
Times Cited: 3
14. Altan Mete, A.; Oztop, M.; McCarthy, K.; McCarthy, M. Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry. JOURNAL OF FOOD ENGINEERING, 2011, 107, 200-207. 950 + 45
Times Cited: 9
13. Altan Mete, A.; McCarthy, K.; Tikekar, R.; McCarthy, M.; Nitin, N. Image Analysis of Microstructural Changes in Almond Cotyledon as a Result of Processing. JOURNAL OF FOOD SCIENCE, 2011, 76, 212-221. 900 + 25
Times Cited: 5
2009
12. Altan Mete, A.; McCarthy, K.; Maskan, M. Effect of Extrusion Cooking on Functional Properties and in vitro Starch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products. JOURNAL OF FOOD SCIENCE, 2009, 74, 77-86. 1000 + 60
Times Cited: 12
11. Altan Mete, A.; McCarthy, K.; Maskan, M. Effect of screw configuration and raw material on some properties of barley extrudates. JOURNAL OF FOOD ENGINEERING, 2009, 92, 377-382. 1000 + 40
Times Cited: 8
10. Altan Mete, A.; McCarthy, K.; Maskan, M. Effect of extrusion process on antioxidant activity, total phenolics and beta-glucan content of extrudates developed from barley-fruit and vegetable by-products. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2009, 44, 1263-1271. 1000 + 100
Times Cited: 20
2008
9. Altan Mete, A.; McCarthy, K.; Maskan, M. Evaluation of snack foods from barley-tomato pomace blends by extrusion processing. JOURNAL OF FOOD ENGINEERING, 2008, 84, 231-242. 1000 + 270
Times Cited: 54
8. Altan Mete, A.; McCarthy, K.; Maskan, M. Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions. JOURNAL OF FOOD ENGINEERING, 2008, 89, 24-32. 1000 + 200
Times Cited: 40
7. Altan Mete, A.; McCarthy, K.; Maskan, M. Extrusion cooking of barley flour and process parameter optimization by using response surface methodology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2008, 88, 1648-1659. 1000 + 70
Times Cited: 14
2005
6. Altan Mete, A.; Maskan, M. Microwave assisted drying of short-cut (ditalini) macaroni: Drying characteristics and effect of drying processes on starch properties. FOOD RESEARCH INTERNATIONAL, 2005, 38, 787-796. 1000 + 100
Times Cited: 20
5. Altan Mete, A.; Kus, S.; Kaya, A. Rheological behaviour and time dependent characterisation of gilaboru juice (Viburnum opulus L.). FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2005, 11, 129-137. 1000 + 75
Times Cited: 15
4. Kus, S.; Altan Mete, A.; Kaya, A. Rheological behavior and time-dependent characterization of ice cream mix with different salep content. JOURNAL OF TEXTURE STUDIES, 2005, 36, 273-288. 1000 + 40
Times Cited: 8
3. Altan Mete, A.; Turhan, M.; Gunasekaran, S. Short communication: Comparison of covered and uncovered Schreiber test for cheese meltability evaluation. JOURNAL OF DAIRY SCIENCE, 2005, 88, 857-861. 1000 + 50
Times Cited: 10
2. Altan Mete, A.; Maskan, M. Rheological behavior of pomegranate (Punica granatum L.) juice and concentrate. JOURNAL OF TEXTURE STUDIES, 2005, 36, 68-77. 1000 + 90
Times Cited: 18
2004
1. Altan Mete, A.; Maskan, M. Microwave assisted drying of short-cut (ditalini) macaroni: Cooking process and textural properties. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2004, 10, 187-196. 1000 + 10
Times Cited: 2
2019
2. Atay, E.; ALTAN METE, A. . GIDA, 2019, 44, 534-551. 100 + 0
1. Karabulut, M.; Atay, E.; ALTAN METE, A. . GIDA, 2019, 44, 1237-1252. 100 + 0
2017
1. Yılmaz, M.; ALTAN METE, A. . GIDA, 2017, 42, 708-725. 100 + 0
1. Altan, A.; Maskan, M. Advances in Food Extrusion Technology, ISBN: 978-1-4398-1520-5, CRC Press - Taylor & Francis Group, Number of print: 1, Total Printing Number: 1, 39 Page, English, Boca Raton, FL, United States of America, 2011. 750
1. Maskan, M.; Altan, A. Advances in Food Extrusion Technology, ISBN: 978-1-4398-1520-5, CRC Press - Taylor & Francis Group, Number of print: 1, Total Printing Number: 1, 412 Page, English, Boca Raton, FL, United States of America, 2011. 125
1. ALTAN METE, A.; Yılmaz, M. Biosensors in Agriculture: Recent Trends and Future Perspectives, ISBN: 978-3-030-66164-9, Springer, Number of print: 1, Total Printing Number: , 493 Page, English, Cham, Switzerland, 2021. 0
2. YAĞCI, S.; ALTAN METE, A. Retention of Bioactives in Food Processing, ISBN: 978-3-030-96885-4, Springer, Number of print: 1, Total Printing Number: , 610 Page, English, , , 2022. 0
2. Demir, E.; Aydoğan, B.; Yılmaz, M.; Altan, A., Development of Nanofiber Based Colorimetric Sensors for Detection of Fish Freshness. 1st International/11th National Food Engineering Congress, 2019-11-07, 2019-11-09, Antalya, Turkey, 2019. 0
1. ÇAYIR, Ö.; ATAY, E.; ALTAN METE, A., Encapsulation of Carvacrol in Electrospun Zein Nanofibers. 29th EFFOST International Conference, 2015-11-10, 2015-11-12, Atina, Greece, 2015. 200
1. Altan, A.; Lavenson, D.; McCarthy, K.; McCarthy, M., Oil migration in chocolate and almond butter confectionery systems. 11th International Congress on Engineering and Food, 2011-05-22, 2011-05-26, Athens, Greece, 2011. 0
13. Özmen, Ö.; Combrzyski, M.; Mocicki, L.; ALTAN METE, A., Effects of Foaming Agents and ScrewSpeed on Mechanical Properties of Corn Starch-Based Extruded Foam PackagingMaterial. 3rd International Congress on Food Technology, 2018-10-10, 2018-10-12, Nevşehir, Turkey, 2018. 65
12. Özmen, Ö.; Combrzyński, M.; Mościcki, L.; Altan Mete, A., Extrusion of potato starch-based loose-fill foam packaging material. 3rd International Congress on Food Technology, 2018-10-10, 2018-10-12, Nevşehir, Turkey, 2018. 65
11. Atay, E.; ALTAN METE, A., Coaxial Electrohydrodynamic Process for Encapsulation of Black Seed Oil. 2nd Conference for Early Stage Researchers in Polymer Science throuth the Aegean, 2018-10-08, 2018-10-12, Athens, Greece, 2018. 100
10. Atay, E.; ALTAN METE, A., Development of Protein-Based Nanoparticles Loaded with Black Seed Oil using Electrohydrodynamic Processing. 5th International ISEKI Food Conference, 2018-07-03, 2018-07-05, Stuttgart, Germany, 2018. 100
9. Yılmaz, M.; ALTAN METE, A., Desing of Smart Electrospun Oxygen Sensors for Food Quality and Safety. 6th Food Safety Congress, 2018-05-03, 2018-05-04, İstanbul, Turkey, 2018. 100
8. Yılmaz, M.; Altan Mete, A., Electrospun Nanofiber Based Oxygen Sensor for Intelligent Food Packaging. 2nd Innovations in Food Packaging, Shelf Life and Food Safety Conference, 2017-10-03, 2017-10-06, Munich, Germany, 2017. 100
7. Özmen, Ö.; Combrzyński, M.; Mościcki, L.; Altan Mete, A., Physical Properties of Corn Starch-based Biodegradable Foam Packaging Material by Extrusion Process. 16th International Workshop for Young Scientists, BioPhys Spring 2017, 2017-06-01, 2017-06-03, Lublin, Poland, 2017. 65
6. Bilgili, S.; Altan Mete, A., The relationship between in vitro protein digestibility and trypsin inhibitors in legume based extruded products. International Conference for Students, Student in Bucovina, 2016-11-10, 2016-11-11, Suceava, Romania, 2016. 100
5. Atay, E.; Altan Mete, A., Release Kinetics of Carvacrol From Electrospun Zein Nanofibers Prepared by Coaxial and Blend Electrospinning. NANOTEC2016 – International Conference on Nanotechnology Applications, 2016-09-26, 2016-09-27, Valensiya, Spain, 2016. 100
4. Bilgili, S.; Altan Mete, A.; Doğan, F.; Yağcı, S., Advantage of Using Extrusion Technology for the Reduction of Antinutritional Factors in Faba Bean Flour. 15th European Young Cereal Scientists and Technologists Workshop, 2016-04-26, 2016-04-29, Bergamo, Italy, 2016. 85
3. Bilgili, S.; Altan Mete, A.; Yağcı, S., Production of Nutritious Snack Foods by Extrusion of Fermented Faba Bean. 15th International Cereal and Bread Congress, 2016-04-18, 2016-04-21, istanbul, Turkey, 2016. 100
2. BİLGİLİ, S.; DOĞAN, F.; YAĞCI, S.; ALTAN METE, A., Impact of extrusion process on nutritional properties of chickpea extrudates. 4th Foodomics International Conference, 2015-10-08, 2015-10-09, Cesena, Italy, 2015. 65
1. Doğan, F.; Yağcı, S.; Altan, A., Effects of twin-screw extrusion processing conditions on some properties of chickpea extrudates. Novel Approaches in Food Industry (NAFI), International Food Congress, 2014-05-26, 2014-05-29, Kuşadası, Turkey, 2014. 0
8. ALTAN METE, A., Effect of low O2 storage on postharvest quality of different types of tomatoes. COST Action CA18210-Annual Meeting, 2021-10-18, 2021-10-20, Chania, Greece, 2021. 50
7. Karabulut, M.; Atay, E.; ALTAN METE, A., Investigation of Potential Use of Nanobiocomposite Electrospun Structures in Active Packaging. 6th Food Safety Congress, 2018-05-03, 2018-05-04, İstanbul, Turkey, 2018. 50
6. Karabulut, M.; Eser, E.; Ekiz, H.; Altan Mete, A., Determination of Antimicrobial Activities of Some Essential Oils. 3rd Central Anatolia Region First Agriculture and Food Congress, 2017-10-26, 2017-10-28, Sivas, Turkey, 2017. 32
5. Yılmaz, M.; Atay, E.; Altan Mete, A., Evaluation of Methods for the Detection of Oxygen in Packaged Food Products. 3rd International Congress of Biosensors, 2016-10-05, 2016-10-07, Ankara, Turkey, 2016. 50
4. Atay, E.; Özmen, Ö.; Altan Mete, A., Effect of Solution and Process Parameters on Morphology of Electrosprayed Core-Shell Particles. 12th International Nanoscience and Nanotechnology Conference, 2016-06-03, 2016-06-05, Kocaeli, Turkey, 2016. 50
3. Ak, R.; Oluk, C.; Altan, A., Evaluation of carotenoids, phenolics and ascorbic acid content of differently colored tomatoes. Novel Approaches in Food Industry (NAFI), International Food Congress, 2014-05-26, 2014-05-29, Kuşadası, Turkey, 2014. 0
2. Doğan, F.; Yağcı, S.; Altan, A., Potentials of legumes for the development of a nutritious snack food using extrusion processing. The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus, 2013-10-24, 2013-10-26, Struga, Macedonia, 2013. 0
1. Altan, A.; Weiss, J., Effect of dye loading on the fabrication of needleless electrospun poly(ethylene oxide) (PEO) nanofibers. IFT Annual Meeting, Institute of Food Technologists, 2013-07-13, 2013-07-16, Chicago, United States of America, 2013. 0
1. Atay, E.; Altan, A., Elektrohidrodinamik İşlemler ile Nanoenkapsülasyon. Türkiye 13. Gıda Kongresi, 2020-10-21, 2020-10-23, Çanakkale, Turkey, 2020. 0
2. Altan, A.; McCarthy, K.; Maskan, M., Domates Posasının Arpa Bazlı Çerez Gıda Üretiminde Değerlendirilmesi. 5. Gıda Mühendisliği Kongresi, 2007-11-08, 2007-11-10, Ankara, Turkey, 2007. 0
1. Altan, A.; McCarthy, K.; Maskan, M., Ekstrüzyon Proses Değişkenlerinin Sistem Parametreleri Üzerine Olan Etkileri. 5. Gıda Mühendisliği Kongresi, 2007-11-08, 2007-11-10, Ankara, Turkey, 2007. 0
2. Yılmaz, M.; Altan, A., Elektroeğrilmiş Nanolif Tabanlı Sensörlerin Gıda Güvenliğinde Kullanım Olanakları. Türkiye 13. Gıda Kongresi, 2020-10-21, 2020-10-23, Çanakkale, Turkey, 2020. 0
1. Alper, A.; Altan, A., Geçmişten Günümüze Nohut Mayası. Türkiye 13. Gıda Kongresi, 2020-10-21, 2020-10-23, Antalya, Turkey, 2020. 0
6. Atay, E.; Altan Mete, A., Çörek Otu Yağının Enkapsülasyonunda Elektro-Püskürtme Yönteminin Uygulanması. 10. Gıda Mühendisliği Kongresi, 2017-11-09, 2017-11-11, Antalya, Turkey, 2017. 25
5. Ak, R.; Oluk, C.; Altan, A., Farklı Renkteki Salkım ve Kiraz Tipi Domates Çeşitlerinin Fenolik Asit Dağılımları. İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, 2015-04-28, 2015-04-30, Nevşehir, Turkey, 2015. 0
4. Bilgili, S.; Altan, A., Pirinç İşleme Prosesinin Yan Ürünü Olan Kırık Pirinçlerin Değerlendirilmesi. İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, 2015-04-28, 2015-04-30, Nevşehir, Turkey, 2015. 0
3. Doğan, F.; Yağcı, S.; Altan, A., Baklanın (Vicia Faba L.) Ekstrüzyon Tekniği İle Değerlendirilmesi. İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, 2015-04-28, 2015-04-30, Nevşehir, Turkey, 2015. 0
2. Atay, E.; Şahin, M., Buğday Ruşeyminin Stabilizasyonu ve Değerlendirilmesi. İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, 2015-04-28, 2015-04-30, Nevşehir, Turkey, 2015. 0
1. Altan, A., Görüntü Analiz Yöntemlerinin Gıdaların Yapısal Değişimlerinin Incelenmesinde Kullanımı. 11. Türkiye Gıda Kongresi, 2012-10-10, 2012-10-12, Hatay, Turkey, 2012. 0
3. Oil Migration from Almonds as a Function of Processing and Storage Conditions, University of California, Davis, Project Number: 1, 120000 USD, Researcher, 2010,Completed. 0
2. Process Optimization of Enhanced Water Beverage for Kids, University of California, Davis, Project Number: 1, 25000 USD, Researcher, 2009,Completed. 0
1. Wine Pomace-based Extrusion Products, University of California, Davis, Project Number: 1, 4980 USD, Researcher, 2006,Completed. 0
15. Encapsulation of Black Chickpea Yeast by Electrospraying Method, BAP, Project Number: 2023-1-TP2-4862, 40000 TL, Manager, Continue... 100
14. Determination of in vitro bioaccessibility and bioactivity of thymoquinone in nanoencapsulated black seed oil, BAP, Project Number: 2019-1-AP3-3379, 20000 TL, Manager, Continue... 100
13. , BAP, Project Number: , 11000 TL, Manager, 2019,Completed. 100
12. Preparation and characterization of nanobiocomposites from chitin whisker-reinforced biopolymer based antimicrobial nanofibers , BAP, Project Number: 2018-1-TP2-2817, 11000 TL, Manager, 2019,Completed. 100
11. , BAP, Project Number: , 11000 TL, Manager, 2018,Completed. 100
10. , BAP, Project Number: , 10965 TL, Manager, 2018,Completed. 100
9. Designing of oxygen sensor for packaged foods by electrospinning method, BAP, Project Number: 2017-2-TP2-2546, 10966 TL, Manager, 2018,Completed. 100
8. Production and physical properties of starch-based foam packaging material by extrusion process, BAP, Project Number: 2017-2-TP2-2603, 11000 TL, Manager, 2018,Completed. 100
7. Encapsulation of black seed oil by electrospraying method and determination of its storage stability, BAP, Project Number: 2017-2-TP2-2566, 11000 TL, Manager, 2018,Completed. 100
6. Ekstrüzyon Prosesinin Bakla Ekstrüde Ürünlerinin Besinsel Özellikleri Üzerine Etkisi, BAP, Project Number: 2015 -1 TP2 -1161, 7000 TL, Manager, 2016,Completed. 100
5. Ekstrüzyon Yöntemiyle Fermente Edilmiş Baklagillerden Atıştırmalık Çerez Ürünlerinin Geliştirilmesi: Fiziksel, Tekstürel, Fonksiyonel, Duyusal, Besinsel ve Yapısal Özelliklerinin İncelenmesi, TÜBİTAK, Project Number: 113O451, 230300 TL, Manager, 2016,Completed. 100
4. Elektro Eğirme Yöntemi ile Karvakrol Yüklü Nanoliflerin Üretimi ve Karakterizasyonu, BAP, Project Number: 2015-1 TP2-1041, 7000 TL, Manager, 2016,Completed. 100
3. Koaksiyal Elektro Eğirme Yöntemi Ile Fonksiyonel Bileşik Yüklü Nanoliflerin Üretimi Ve Karakterizasyonu, TÜBİTAK, Project Number: 113Z507, 30000 TL, Manager, 2015,Completed. 100
2. Development of Chickpea-Based Extrudates, BAP, Project Number: BAP-FBE GMB(FD) 2014-1, 9641 TL, Manager, 2015,Completed. 100
1. Saf Hatlardan Elde Edilen Domates Çeşitlerinde Antioksidan Aktivitenin Isıl İşlem Sırasındaki Değişimi, BAP, Project Number: FBE GMB (RA) 2012-8 YL, 10000 TL, Manager, 2014,Completed. 100
2. Development of Food Additives using Different Technological and Chemical Processes from By-Products of Legume Processing, projects.kurumlar.20, Project Number: 219O341, 0 TL, Researcher, Continue... 0
1. Gıda Sanayinde Yan Ürün Olan Meyve ve Sebze Atıklarının, Tahıl Bazlı Ekstrüde Gıdaların Üretiminde Kullanımı, BAP, Project Number: MF.06.07, 50000 TL, Researcher, 2008,Completed. 50
4. Design of Nanofiber Based Colorimetric Sensor for Detection of Fish Freshness, TÜBİTAK, Project Number: 1139B411802297, 4000 TL, Advisor, 2019,Completed. 0
3. Biyopolymer Bazlı Nanolifli Yüzeylerin Üretimi Ve Yaş Meyvelerin Raf Ömrü Üzerinde Etkisinin Araştırılması, TÜBİTAK, Project Number: 1139B411500347, 4000 TL, Advisor, 2015,Completed. 0
2. Biyopolimer Bazlı Nanolifli Yüzeylerin Üretimi Ve Kaşar Peyniri Üzerinde Uygulama Olanaklarının Araştırılması, TÜBİTAK, Project Number: 1139B411401272, 4000 TL, Advisor, 2014,Completed. 0
1. Un Fabrikalarının Altın Atığı Ruşeym: Stabilizasyonu ve Değerlendirilmesi, TÜBİTAK, Project Number: 2241/A, 2000 TL, Advisor, 2014,Completed. 0
1. Mete, A. ; Yağcı, S. 2016/04526 , Patent, 2016-04-07. 1000
8. Mine Karabulut, Production and Characterization of Biopolymer-based Nanocomposite Structures Reinforced with Chitin Whisker, Graduate School of Natural and Applied Sciences, Mersin University, Completed. 200
7. Meryem Yılmaz, Development of Oxygen Sensor by Electrospinning Method for Packaged Foods, Graduate School of Natural and Applied Sciences, Mersin University, Completed. 200
6. Elif Atay, Nanoencapsulation of Black Seed Oil by Coaxial Electrospraying, Graduate School of Natural and Applied Sciences, Mersin University, Completed. 200
5. Özge Özmen, Physical Properties of Starch-based Foam Packaging Material by Extrusion Process, Others, Mersin University, Completed. 200
4. Faruk Doğan, DEVELOPMENT OF CHICKPEA-BASED EXTRUDATES, Graduate School of Natural and Applied Sciences, Mersin University, Completed. 200
3. Sultan Damla Bilgili, wee, Graduate School of Natural and Applied Sciences, Mersin University, Completed. 200
2. Özlem Çayır, rwer, Others, Others, Completed. 200
1. Rüveyde Ak, DETERMINATION OF BIOACTIVE COMPONENTS OF TOMATO (Lycopersicum esculentum) VARIATIES OBTAINED FROM PURE LINE AND CHANGES DURING PRE-HEAT TREATMENT, Graduate School of Natural and Applied Sciences, Mersin University, Completed. 200
1. CZECH JOURNAL OF FOOD SCIENCES , [ 2017 : 1 ] . 5
2. FOOD RESEARCH INTERNATIONAL , [ 2011 : 2 ] . 10
3. GıDA , [ 2017 : 1 ] . 4
4. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , [ 2013 : 1 ] . 5
5. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , [ 2010 : 1 ] [ 2011 : 2 ] [ 2013 : 3 ] . 30
6. JOURNAL OF FOOD SCIENCE , [ 2016 : 1 ] . 5
7. JOURNAL OF FOOD SCIENCE , [ 2011 : 1 ] . 5
8. JOURNAL OF FOOD AND NUTRITION RESEARCH , [ 2012 : 1 ] . 5
9. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , [ 2009 : 1 ] [ 2013 : 1 ] . 10
10. LWT-FOOD SCIENCE AND TECHNOLOGY , [ 2016 : 1 ] . 5
11. LWT-FOOD SCIENCE AND TECHNOLOGY , [ 2017 : 4 ] . 20
12. LWT-FOOD SCIENCE AND TECHNOLOGY , [ 2013 : 2 ] [ 2014 : 1 ] [ 2015 : 1 ] . 20
13. QUALITY ASSURANCE AND SAFETY OF CROPS FOODS , [ 2017 : 1 ] . 5
1. Institute of Food Science and Biotechnology, Universität Hohenheim , 2012-06-04 - 2012-08-13, Stuttgard, Germany.
2. Department of Food Science and Technology, University of California, Davis , 2009-01-01 - 2010-07-30, Davis, United States of America.
1. UNAM-Malzeme Bilimi ve Nanoteknoloji Enstitüsü, Bilkent Üniversitesi , 2013-07-15 - 2013-09-16, Ankara, Turkey.
1. Red Bull GmbH , 2008-10-01 - 2008-11-01, Salzburg, Austria.
2. Department of Food Science and Technology, University of California, Davis , 2006-04-10 - 2006-12-29, Davis, United States of America.
3. Biological Systems Engineering Department, University of Wisconsin-Madison , 2002-06-07 - 2002-09-06, Wisconsin, United States of America.
1. , 2007-10-26, Istanbul, Turkey. 50
2. , 2008-04-26, İstanbul, Turkey. 50
1. 5.Gıda Güvenliği Kongresi, 2015-05-07, İstanbul, Turkey. 25
1. Institute of Food Technologists-The Society for Food Science and Technology , Member No: 00134245, United States of America, 2007-11-01-2011-11-01.
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