Profesör HÜSEYİN BOZKURT
Profesör
HÜSEYİN BOZKURT
GAZİANTEP ÜNİVERSİTESİ
MÜHENDİSLİK FAKÜLTESİ
GIDA MÜHENDİSLİĞİ
Mühendislik Temel AlanıGıda Bilimleri ve MühendisliğiEt TeknolojisiGıda MikrobiyolojisiGıda Teknolojileri
YÖK Akademik
Scopus
Google Akademik
ORCID
WoS
- hbozkurt@gantep.edu.tr
- (0342) 317 23 11
Duyuru / Doküman
Final Exam Result and Averages https://akbis.gaziantep.edu.tr/yonetim/upload/files/118140-3113.pdf
Chapter 1 Introduction https://akbis.gaziantep.edu.tr/yonetim/upload/files/118140-2739.pdf
Conversion of muscle to meat and freezing https://akbis.gantep.edu.tr/yonetim/upload/files/118140-1864.pdf
Sucuk https://akbis.gantep.edu.tr/yonetim/upload/files/118140-3687.pdf
Hot Boning & COld Boning https://akbis.gantep.edu.tr/yonetim/upload/files/118140-2133.docx
Eğitim Bilgileri
-
Doktora
1997 - 2003GAZİANTEP ÜNİVERSİTESİ
FEN BİLİMLERİ ENSTİTÜSÜ
GIDA MÜHENDİSLİĞİ (DR)
- TÜRKİYE
-
Yüksek Lisans
1993 - 1996GAZİANTEP ÜNİVERSİTESİ
FEN BİLİMLERİ ENSTİTÜSÜ
GIDA MÜHENDİSLİĞİ (YL) (TEZLİ)
- TÜRKİYE
-
Lisans
1987 - 1993ORTA DOĞU TEKNİK ÜNİVERSİTESİ
GAZİANTEP MÜHENDİSLİK FAKÜLTESİ
GIDA MÜHENDİSLİĞİ PR.
- TÜRKİYE
Akademik Bilgileri
2013
MÜHENDİSLİK FAKÜLTESİ
GIDA MÜHENDİSLİĞİ BÖLÜMÜ GIDA BİLİMLERİ ANABİLİM DALI
2007 - 2013
MÜHENDİSLİK FAKÜLTESİ
GIDA MÜHENDİSLİĞİ BÖLÜMÜ GIDA BİLİMLERİ ANABİLİM DALI
Kitap ve Kitap Bölümleri
6 ADET1 |
Statistics in Food and Biotechnology
Bölüm Adı: Basic Statistics for Data Collection and Treatment |
|---|---|
2 |
Food Chemistry
Yazar(lar): GÖĞÜŞ FAHRETTİN,Piotr Nowinski,FADILOĞLU SİBEL,BOZKURT HÜSEYİN |
3 |
Food Chemistry
Yazar(lar): GÖĞÜŞ FAHRETTİN,NOWINSKI PIOTR,FADILOĞLU SİBEL,BOZKURT HÜSEYİN |
4 |
Bozkurt H ve Belibağlı K B Sucuk Turkish Dry Fermented Sausage Handbook of Animal Based Fermented Food and Beverage Technology Second Edition 2012 Bölüm 39 Sayfa 663 684
Bölüm Adı: Sucuk: Turkish Dry-Fermented Sausage |
5 |
İçecekler Beslenme ve Sağlık
Bölüm Adı: Maden Suları |
6 |
Zeytinyağı
Bölüm Adı: Prina ve Değerlendirilmesi |
Makaleler
99 ADET1 |
Antioxidant and Antibacterial Activity, and the Amino Acid Profile of Pistachio (Pistacia vera L.) Waste Peptides Produced by Enzymatic Hydrolysis and Solid-State Fermentation
CAN SULTAN,BOZKURT HÜSEYİN,AYKAÇ ÇİĞDEM
|
|---|---|
2 |
Characteristics and Biological Activities of Bioactive Peptides Derived from Bulgur Waste
RASHID HEMA ASO,BOZKURT HÜSEYİN,AYKAÇ ÇİĞDEM
|
3 |
Enhanced Antimicrobial Activity of Green-Synthesized Artemisia-ZnO Nanoparticles: A Comparative Study with Pure ZnO Nanoparticles and Plant Extract
Akhras Noor,ÇELEKLİ ABUZER,BOZKURT HÜSEYİN
|
4 |
Influence of Calcination Temperature on the Structure and Antimicrobial Properties of Arthrospira platensis-Mediated Zinc Oxide Nanoparticles
Akhras Noor,ÇELEKLİ ABUZER,BOZKURT HÜSEYİN
|
5 |
Optimization of Fresh Storage of Pistachio (<i>Pistacia vera</i> L.) by Use of Different Coatings Under Vacuum
ŞAHAN AHMET,BOZKURT HÜSEYİN
|
6 |
Effect of <i>Dunaliella salina</i> supplement on growth of probiotic bacteria and nutritional values of Kefir
Alslibi Zina Alajil,ÇELEKLİ ABUZER,BOZKURT HÜSEYİN
|
7 |
Effect of hybrid cooking (ultrasound – ohmic – infrared) method on textural and microbial properties of beefs
UZUN ÖZCAN ANIL,MASKAN MEDENİ,BEDİR METİN,BOZKURT HÜSEYİN
|
8 |
Challenges in Functional Food Products with the Incorporation of Some Microalgae
ÇELEKLİ ABUZER,Özbal Buket,BOZKURT HÜSEYİN
|
9 |
Effect of Different Thicknesses in Ohmic and Conventional Cooking on Colour and Textural Characteristics of Beef
UZUN ÖZCAN ANIL,BOZKURT HÜSEYİN
|
10 |
Optimization of process parameters of manna bar, a kind of nougat, production
Anwer MAHMOOD Ribin,BOZKURT HÜSEYİN
|
11 |
Improving antimicrobial activity of brown propolis with incorporation of Arthrospira platensis
ÇELEKLİ ABUZER,Akhras Noor,BOZKURT HÜSEYİN
|
12 |
Effect of Flaxseed Mucilage and Gum Arabic on Probiotic Survival and Quality of Kefir during Cold Storage
Alhssan Eiman, ŞAHİN ERCAN SONGÜL, BOZKURT HÜSEYİN
|
13 |
The use of carob flour and stevia as sugar substitutes in sponge cake: Optimization for reducing sugar and wheat flour in cake formulation
GÖKÇE CÜNEYT, BOZKURT HÜSEYİN, MASKAN MEDENİ
|
14 |
Discovering the Relationship between Lactic Acid Bacteria and Biogenic Amines during the Processing and Storage of toast Cheese
Hussein Yussuf Nimo, Ugurlu Ugur, AYKAÇ ÇİĞDEM, BOZKURT HÜSEYİN
|
15 |
Optimization of Spray Drying Encapsulation of Bioactive Compounds from Organic Blueberry Extract
CAN SULTAN, GÖĞÜŞ FAHRETTİN, BOZKURT HÜSEYİN
|
16 |
Optimization of biscuit enrichment with the incorporation of Arthrospira platensis: nutritional and sensory approach
DİDEM GÜN, ÇELEKLİ ABUZER, BOZKURT HÜSEYİN, KAYA SEVİM
|
17 |
Effect of Arthrospira platensis incorporation on nutritional and sensory attributes of white chocolate
Özbal Buket, ÇELEKLİ ABUZER, DİDEM GÜN, BOZKURT HÜSEYİN
|
18 |
Et ve et ürünlerinin üretimi ve saklanmasında antimikrobiyal ambalajlama sistemlerinin kullanımı
ÇELEBİ SEZER YASEMİN, BOZKURT HÜSEYİN
|
19 |
Impact of Proteolytic Enzymes on Formation of Biogenic Amine In Sucuk During the Storage Period
ŞAHİN ERCAN SONGÜL, BOZKURT HÜSEYİN, AYKAÇ ÇİĞDEM
|
20 |
Effects of new casings on quality of sucuks Nisin or potassium sorbate incorporated into polyethylene improve the safety of heat treated sausages
ÇELEBİ SEZER YASEMİN, BOZKURT HÜSEYİN
|
21 |
Assessing biochemical responses of filamentous algae integrated with surface waters in Yavuzeli-Araban catchment
ÇELEKLİ ABUZER, BOZKURT HÜSEYİN
|
22 |
Bleaching of olive pomace oil with Spirulina platensis as an eco-friendly process
ÇELEKLİ ABUZER, DİDEM GÜN, BOZKURT HÜSEYİN
|
23 |
Microwave-Conventional Drying Characteristics of Red Pepper: Modeling, Temperature Profile, Diffusivity and Activation Energy
HORUZ ERHAN,BOZKURT HÜSEYİN,karataş haluk,MASKAN MEDENİ
|
24 |
Spray drying of organic strawberry extract
CAN SULTAN,GÖĞÜŞ FAHRETTİN,BOZKURT HÜSEYİN
|
25 |
An Investigation of Effect of Whey Protein Hydrolysate and Probiotics Supplement on The Microflora of Ayran
ÇELEKLİ ABUZER,Alslibi Zina Alajil,BOZKURT HÜSEYİN
|
26 |
Boosting effects of iSpirulina platensis/i , whey protein, and probiotics on the growth of microflora and the nutritional value of ayran
ÇELEKLİ ABUZER,Alslibi Zina Alajil,BOZKURT HÜSEYİN
|
27 |
Effects of harvesting time and irrigation on aroma active compounds and quality parameters of pistachio
Şahan Ahmet,BOZKURT HÜSEYİN
|
28 |
Use of novel casing in sucuk production: Antimicrobials incorporated into multilayer plastic film
ÇELEBİ SEZER YASEMİN,BOZKURT HÜSEYİN
|
29 |
BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM,BOZKURT HÜSEYİN
|
30 |
Development of a new adsorbent from pumpkin husk by KOH-modification to remove copper ions
ÇELEKLİ ABUZER,Bozkuş Bayram,BOZKURT HÜSEYİN
|
31 |
Adsorption kinetic and isotherms of Reactive Red 120 on Moringa oleifera seed as an eco-friendly process
ÇELEKLİ ABUZER,Al-Nuaimi Ahmed Ismail,BOZKURT HÜSEYİN
|
32 |
Influence of incorporated Spirulina platensis on the growth of microflora and physicochemical properties of ayran as a functional food
ÇELEKLİ ABUZER,Alslibi Zina Alajil,BOZKURT HÜSEYİN
|
33 |
Effect of different cooking procedures on cholesterol and fat contents of selected meat products
KEKLİK NENE MELTEM,BOZKURT HÜSEYİN,TEKİN ALİ RIZA
|
34 |
Effect of ohmic cooking followed by infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle
UZUN ÖZCAN ANIL,MASKAN MEDENİ,BEDİR METİN,BOZKURT HÜSEYİN
|
35 |
Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle
UZUN ÖZCAN ANIL,MASKAN MEDENİ,BEDİR METİN,BOZKURT HÜSEYİN
|
36 |
CHARACTERISTICS PROPERTIES OF USING WHEY PROTEIN INTHE PROBIOTIC DAIRY PRODUCTS
ÇELEKLİ ABUZER,Alslibi Zina,BOZKURT HÜSEYİN
|
37 |
Simultaneous application of microwave energy and hot air to whole drying process of apple slices: drying kinetics, modeling, temperature profile and energy aspect
HORUZ ERHAN,BOZKURT HÜSEYİN,KARATAŞ HALUK,MASKAN MEDENİ
|
38 |
Comparison of quality, bioactive compounds, textural and sensorial properties of hybrid and convection-dried apricots
HORUZ ERHAN,BOZKURT HÜSEYİN,KARATAŞ HALUK,MASKAN MEDENİ
|
39 |
Development of carbonaceous material from grapefruit peel with microwave implemented-low temperature hydrothermal carbonization technique for the adsorption of Cu (II)
SEMERCİÖZ AYŞE SELCEN,GÖĞÜŞ FAHRETTİN,ÇELEKLİ ABUZER,BOZKURT HÜSEYİN
|
40 |
Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries
HORUZ ERHAN,BOZKURT HÜSEYİN,karataş haluk,MASKAN MEDENİ
|
41 |
Evaluating biochemical response of filamentous algae integrated withdifferent water bodies
ÇELEKLİ ABUZER,Kapı Emine,SOYSAL ÇİĞDEM,Arslanargun Hamdullah,BOZKURT HÜSEYİN
|
42 |
Drying kinetics of apricot halves in a microwave-hot air hybrid oven
HORUZ ERHAN,BOZKURT HÜSEYİN,karataş haluk,MASKAN MEDENİ
|
43 |
Diazo dye sorption by Ni modified pumpkin husk
ÇELEKLİ ABUZER,Küçükgüner Burcu,BOZKURT HÜSEYİN
|
44 |
Reduction of Cadaverine and Tyramine Formation by Proteolytic Enzymes in Model System
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
|
45 |
Biochemical responses of filamentous algae in different aquatic ecosystems in South East Turkey and associated water quality parameters
ÇELEKLİ ABUZER,Arslanargun Hamdullah,SOYSAL ÇİĞDEM,Gültekin Emine,BOZKURT HÜSEYİN
|
46 |
A Multivariate Approach to Evaluate Biomass Production Biochemical Composition and Stress Compounds of Spirulina platensis Cultivated in Wastewater
ÇELEKLİ ABUZER,Topyürek Ali,Markou Giorgos,BOZKURT HÜSEYİN
|
47 |
Biosorption and retention of orthophosphate onto Ca OH 2 pretreated biomass of Phragmites sp
Markous Giorgos,Mitrogiannis Dimitris,Muylaert Koenraad,ÇELEKLİ ABUZER,BOZKURT HÜSEYİN
|
48 |
Morphological and Biochemical Responses of Spirogyra setiformis Exposed to Cadmium
ÇELEKLİ ABUZER,Gültekin Emine,BOZKURT HÜSEYİN
|
49 |
Physical and Chemical Attributes of a Ready to Eat Meat Product during the Processing Effects of Different Cooking Methods
UZUN ÖZCAN ANIL,BOZKURT HÜSEYİN
|
50 |
Effect of antimicrobial packaging on physicochemical and microbial quality of chicken drumsticks
SOYSAL ÇİĞDEM,BOZKURT HÜSEYİN,Engin Dirican,Güçlü Mehmet,Ebru Bozhüyük
|
51 |
Biosorption of Cu2 and Ni2 by Arthrospira platensis with different biochemical compositions
Giorgos Markou,Dimitris Mitrogiannis,ÇELEKLİ ABUZER,BOZKURT HÜSEYİN,Dimitris Georgakakis,Constantinos V Chrysikopoulos
|
52 |
Biosorption of methylene blue onto Arthrospira platensis biomass Kinetic equilibrium and thermodynamic studies
Giorgos Markou,Dimitris Mitrogiannis,ÇELEKLİ ABUZER,BOZKURT HÜSEYİN
|
53 |
Predictive modeling of carotene accumulation by Dunaliella salina as a function of pH NaCI and irradiance
ÇELEKLİ ABUZER,BOZKURT HÜSEYİN,DÖNMEZ GÖNÜL
|
54 |
Predictive modeling of sorption and desorption of a reactive azo dye by pumpkin husk
ÇELEKLİ ABUZER,Çelekli Fadime,ÇİÇEK ERDOĞAN,BOZKURT HÜSEYİN
|
55 |
Sorption and desorption studies of a reactive azo dye on effective disposal of redundant material
ÇELEKLİ ABUZER,BOZKURT HÜSEYİN
|
56 |
Effect of Cadmium on Biomass Pigmentation Malondialdehyde and Proline of Scenedesmus quadricauda var longispina
ÇELEKLİ ABUZER,Kapı Mehmet,BOZKURT HÜSEYİN
|
57 |
Predictive modeling of an azo metal complex dye sorption by pumpkin husk
ÇELEKLİ ABUZER,BOZKURT HÜSEYİN
|
58 |
Significance of Biogenic Amines in Foods and Their Reduction Methods
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
|
59 |
Safety and Quality Attributes of Sucuk Like Product Made with Mechanically Deboned Broiler Beef
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM,BOZKURT HÜSEYİN
|
60 |
Use of artificial neural networks and genetic algorithms for prediction of sorption of an azo metal complex dye onto lentil straw
ÇELEKLİ ABUZER,BOZKURT HÜSEYİN,GEYİK FARUK
|
61 |
Binary Adsorption of Reactive Red 120 and Yellow 81 on Spirogyra majuscula
ÇELEKLİ ABUZER,YAVUZATMACA MEHMET,BOZKURT HÜSEYİN
|
62 |
Effects of fat levels and cooking time on volatile compounds and textural attributes Investigations on a Turkish meat dish Kavurma
UZUN ÖZCAN ANIL,BOZKURT HÜSEYİN
|
63 |
Sorption equilibrium kinetic thermodynamic and desorption studies of Reactive Red 120 on Chara contraria
ÇELEKLİ ABUZER,Gizem İlgün,BOZKURT HÜSEYİN
|
64 |
Lentil Straw A Novel Adsorbent for Removing of Hazardous Dye Sorption Behavior Studies
ÇELEKLİ ABUZER,TANRIVERDİ BARIŞ,BOZKURT HÜSEYİN
|
65 |
Prediction of removal efficiency of Lanaset Red G on walnut husk using artificial neural network model
ÇELEKLİ ABUZER,Sevil Sungur Birecikligil,GEYİK FARUK,BOZKURT HÜSEYİN
|
66 |
Bio sorption of cadmium and nickel ions using Spirulina platensis Kinetic and equilibrium studies
ÇELEKLİ ABUZER,BOZKURT HÜSEYİN
|
67 |
Predictive modeling of removal of Lanaset Red G on Chara contraria kinetic equilibrium and thermodynamic studies
ÇELEKLİ ABUZER,TANRIVERDİ BARIŞ,BOZKURT HÜSEYİN
|
68 |
Changes in headspace flavour component composition and texture of kavurma during the cooking process
UZUN ÖZCAN ANIL,BOZKURT HÜSEYİN
|
69 |
Modeling the Removal of Reactive Red 120 on Pistachio Husk
ÇELEKLİ ABUZER,YAVUZATMACA MEHMET,BOZKURT HÜSEYİN
|
70 |
An eco friendly process Predictive modelling of copper adsorption from aqueous solution on Spirulina platensis
ÇELEKLİ ABUZER,YAVUZATMACA MEHMET,BOZKURT HÜSEYİN
|
71 |
Kinetic and equilibrium studies on the adsorption of reactive red 120 from aqueous solution on Spirogyra majuscula
ÇELEKLİ ABUZER,YAVUZATMACA MEHMET,BOZKURT HÜSEYİN
|
72 |
Effect of initial reactve red 120 concentrations on the biomass production and dye uptake by Spirulina plantensis
ÇELEKLİ ABUZER,YAVUZATMACA MEHMET,BEYAZÇİÇEK ERSİN,BOZKURT HÜSEYİN
|
73 |
Modeling of biomass production by Spirulina platensis as function of phosphate concentrations and pH regimes
ÇELEKLİ ABUZER,YAVUZATMACA MEHMET,BOZKURT HÜSEYİN
|
74 |
Use of rosemary and Hibiscus sabdariffa in production of kavurma a cooked meat product
BOZKURT HÜSEYİN,BELİBAĞLI KADİR BÜLENT
|
75 |
Changes in Physical and chemical attributes of cooked meat product kavurma
BOZKURT HÜSEYİN,BELİBAĞLI KADİR BÜLENT
|
76 |
Modelling of Scenedesmus obliquus function of nutrients with modified Gompertz model
ÇELEKLİ ABUZER,Balcı Muharrem,BOZKURT HÜSEYİN
|
77 |
Thermoluminescence properties of irradiated chickpea and corn
YAZICI AHMET NECMEDDİN,BEDİR METİN,Bozkurt Halil,BOZKURT HÜSEYİN
|
78 |
Effects of Urtica dioica and Hibiscus sabdariffa on the quality and safety of sucuk Turkish dry fermented sausage
Seçil Karabacak,BOZKURT HÜSEYİN
|
79 |
Natural antioxidant extracts more effective The effect of Salvia officinalis L and Rosmarinus officianalis L on the ripening of sucuk
Seçil Karabacak,BOZKURT HÜSEYİN
|
80 |
The use of bulgur as a meat replacement bulgur sucuk a vegetarian dry fermented sausage
BAYRAM MUSTAFA,BOZKURT HÜSEYİN
|
81 |
Comparison of the effects of sesame and Thymbra spicata oil during the manufacturing of Turkish dry fermented sausage
BOZKURT HÜSEYİN
|
82 |
Effects of some commercial additives on the quality of sucuk Turkish dry fermented sausage
BOZKURT HÜSEYİN,ERKMEN OSMAN
|
83 |
Colour and textural attributes of sucuk during ripening
BOZKURT HÜSEYİN,BAYRAM MUSTAFA
|
84 |
Utilization of natural antioxidants Green tea extract and Thymbra spicata oil in Turkish dry fermented sausage
BOZKURT HÜSEYİN
|
85 |
Investigation of the effect of sumac extract and BHT addition on the quality of sucuk Turkish dry fermented sausage
BOZKURT HÜSEYİN
|
86 |
Effects of salt starter culture and production techniques on the quality of hot pepper paste
BOZKURT HÜSEYİN,ERKMEN OSMAN
|
87 |
Starter cultures should be used Quality characteristic s differences between traditional and firm made sucuks
BOZKURT HÜSEYİN,ERKMEN OSMAN
|
88 |
Modelling the growth of Pseudomonas fluorescens and Candida sake in ready to eat meals
helen tyrer,Paul Ainsworth,İBANOĞLU ŞENOL,BOZKURT HÜSEYİN
|
89 |
Quality characteristics of retailed sucuk Turkish dry fermented sausage
ERKMEN OSMAN,BOZKURT HÜSEYİN
|
90 |
Effect of nitrate nitrite on the quality of sausage sucuk during ripening and storage
BOZKURT HÜSEYİN,ERKMEN OSMAN
|
91 |
Effects of Temperature Humidity and Additives on the Formation of Biogenic Amines in Sucuk during Ripening and Storage Periods
BOZKURT HÜSEYİN,ERKMEN OSMAN
|
92 |
Effects of production techniques on the quality of hot pepper paste
BOZKURT HÜSEYİN,ERKMEN OSMAN
|
93 |
Growth of Pseudomonas fluorescens and Candida sake in homogenized mushrooms under modified atmosphere
Yannick Masson,Paul Ainsworth,David Fuller,BOZKURT HÜSEYİN,İBANOĞLU ŞENOL
|
94 |
Effects of starter cultures and additives on the quality of Turkish style sausage sucuk
BOZKURT HÜSEYİN,ERKMEN OSMAN
|
95 |
FORMATIONS OF BIOGENIC AMINES IN TURKISH STYLE SAUSAGE DURING RIPENING AND STORAGE PERIODS
BOZKURT HÜSEYİN,ERKMEN OSMAN
|
96 |
Predictive modeling of Yersinia enterocolitica inactivation in Turkish Feta cheese during storage
BOZKURT HÜSEYİN,ERKMEN OSMAN
|
97 |
Nonenzymic browning reactions in boiled grape juice and its models during storage
BOZKURT HÜSEYİN,GÖĞÜŞ FAHRETTİN,eren sami
|
98 |
Kinetics of Maillard reactions between the major sugars and amino acids of boiled grape juice
GÖĞÜŞ FAHRETTİN,BOZKURT HÜSEYİN,Eren Sami
|
99 |
Nonenzymic browning reactions in multi sugar and amino acid systems
GÖĞÜŞ FAHRETTİN,BOZKURT HÜSEYİN,eren sami
|
Bildiriler
28 ADET1 |
OPTIMIZATION OF THE SOAKING PROCESS OF THE OUTER SHELL OF PISTACHIO
KARA SEMA,BOZKURT HÜSEYİN,ŞAHİN ERCAN SONGÜL
|
|---|---|
2 |
PROTEIN ISOLATION FROM DEFATTED PISTACHIO NUT WITH ULTRASONIC PRETREATMENT
CAN SULTAN,BOZKURT HÜSEYİN,AYKAÇ ÇİĞDEM
|
3 |
INCORPORATION OF DUNALIELLA SALINA TO PRODUCE FUNCTIONAL FOOD
Mohammed Fadhl ALI Yusra,BOZKURT HÜSEYİN
|
4 |
INNOVATIVE INCORPORATION OF SCHIZOCHYTRIUM SP. IN FUNCTIONAL FOOD AND FEED
Muath Khalil ALMALLAH Zainab,BOZKURT HÜSEYİN
|
5 |
Polydiacetylene (PDA)-Based Smart Materials: Innovating Biomedical
Applications
ÇELEKLİ ABUZER,Akhras Noor,BOZKURT HÜSEYİN
|
6 |
Effect of Dunaliella salina on enhancing viability of probiotic and the nutritional value
Alslibi Zina Alajil, ÇELEKLİ ABUZER, BOZKURT HÜSEYİN
|
7 |
Extraction of protein from bulgur waste
Rashid Hema A,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
|
8 |
Investigation of biogenic amines in kashar cheese
Yussuf Nimo,BOZKURT HÜSEYİN
|
9 |
Physical and Biochemical changes of kashar cheese during ripening period
uğurlu uğur,SOYSAL ÇİĞDEM,BOZKURT HÜSEYİN
|
10 |
Comparison of drying kinetics and physico-chemical properties of convectional and hybrid dried pepper slices
HORUZ ERHAN,BOZKURT HÜSEYİN,KARATAŞ HALUK,MASKAN MEDENİ
|
11 |
Effect of hybrid (microwave-convectional) drying conditions on drying kinetics, modeling, temperature profile, energy consumption, antioxidant capacity and vitamin C content of tomato slices
HORUZ ERHAN,BOZKURT HÜSEYİN,KARATAŞ HALUK,MASKAN MEDENİ
|
12 |
CHARACTERISTICS PROPERTIES OF USING WHEY PROTEIN IN THE PROBIOTIC DAIRY PRODUCTS
ÇELEKLİ ABUZER,Alslibi Zina,BOZKURT HÜSEYİN
|
13 |
USE OF SPIRULINA IN PROBIOTIC FERMENTED MILK PRODUCTS
ÇELEKLİ ABUZER,Alslibi Zina,BOZKURT HÜSEYİN
|
14 |
An Investigation of Increase the Effectiveness of Ohmic Cooking of Meat by Using with Ultrasound Treatment
UZUN ÖZCAN ANIL,MASKAN MEDENİ,BEDİR METİN,BOZKURT HÜSEYİN
|
15 |
Effect of Ohmic Cooking Alone on Moisture Content and Total Aerobic Mesophilic Count of Beef Muscle
UZUN ÖZCAN ANIL,MASKAN MEDENİ,BEDİR METİN,BOZKURT HÜSEYİN
|
16 |
An Investigation of Increase the Effectiveness of Ohmic Cooking of Meat by Using with Ultrasound Treatment
UZUN ÖZCAN ANIL,MASKAN MEDENİ,BEDİR METİN,BOZKURT HÜSEYİN
|
17 |
Effect of Ohmic Cooking Alone on Moisture Content and Total Aerobic Mesophilic Count of Beef Muscle
UZUN ÖZCAN ANIL,MASKAN MEDENİ,BEDİR METİN,BOZKURT HÜSEYİN
|
18 |
Convectional Drying Characteristics, Kinetics and Some Properties of Apple Slices
HORUZ ERHAN,BOZKURT HÜSEYİN,KARATAŞ HALUK,MASKAN MEDENİ
|
19 |
The Effect of Drying Conditions on Drying Kinetics, Characteristics, Total Phenolics Content, Antioxidant Capacity, Lycopene content and Color Properties of Tomato Slices
HORUZ ERHAN,BOZKURT HÜSEYİN,KARATAŞ HALUK,MASKAN MEDENİ
|
20 |
Influence of Ohmic Cooking Followed By Infrared Cooking on Microbial Content of Beef Muscle
UZUN ÖZCAN ANIL,BOZKURT HÜSEYİN
|
21 |
Formation of biogenic amines in sausage
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
|
22 |
Sucuk
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
|
23 |
Effects Mixing Time on Physical and Chemical Properties of Manna Bar
Anwer Mahmood Ribin,BOZKURT HÜSEYİN
|
24 |
Effects of extraction and spray drying on phenolic content of blueberry
Can Sultan,BOZKURT HÜSEYİN,GÖĞÜŞ FAHRETTİN
|
25 |
Effect of oregano essentıal oıl on the qualıty of sucuk
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
|
26 |
Essentıal oıls as natural preservatıves ın meat and meat products
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
|
27 |
Adsorption kinetic of copper removal by cucurbita moschata pumpkin husk activated with KOH
ÇELEKLİ ABUZER,Bozkuş Bayram,BOZKURT HÜSEYİN
|
28 |
Heavy Metal Adsorption Capacity of Activated Carbon Obtained from Grapefruit Peel
Ayşe Selcen Semerciöz,BOZKURT HÜSEYİN,ÇELEKLİ ABUZER,GÖĞÜŞ FAHRETTİN
|
Projeler
29 ADET1 |
Innovative and eco sustainable processing and packaging for safe high quality and healthy organic berry products
|
|---|---|
2 |
Antepfıstığı artıklarından draje eldesi ve üretim koşullarının belirlenmesi ALTINFISTIK LTD ŞTİ TEYDEB 1507 KOBİ AR GE BAŞLANGIÇ PROJESİ No 713190 Nolu TUBİTAK TEYDEP Projesi
Antepfıstığı atıklarının değerlendirilmesi
|
3 |
Innovative and eco-sustainable processing and packaging for safe and high quality organic berry products with enhanced nutritional value
Organik üzümsü meyvelerden katma değerli ürünler üretmek
|
4 |
İnovasyon Ekosisteminde Yapılacak Mikro Nakit Enjeksiyonlarının İnovasyon ve Ekonomiye Kazandırılması
Altyapı Projesi
|
5 |
AKTİF FİLM İLE PAKETLENEN SUCUKLARDAKİ DEĞİŞİMLERİN İNCELENMESİ
Aktif paketlemenin sucuklarda mikrobiyal, fiziksel ve kimyasal değişler üzerine etkisi incelenmiştir.
|
6 |
Training Requirements and Careers for Knowledge based Food Science and Technology in Europe
|
7 |
HİBRİT PİŞİRME İŞLEMİNİN ETİN KALİTE VE GÜVENLİK ÖZELLİKLERİ ÜZERİNE ETKİSİ
pişirme
|
8 |
GELİŞTİRİLMİŞ EV TİPİ HİBRİD KONVANSİYONEL MİKRODALGA FIRINDA GIDA KURUTMA PARAMETRELERİNİN İNCELENMESİ
Bu çalışmada hemen her evde bulunan pişirme fırınları mikrodalga ilavesiyle modifiye edilerek meyve ve sebzelerin de kurutulabileceği çok amaçlı kurutma pişirme hibrid fırınların geliştirilmesi hedeflenmiştir Bu bağlamda projede çeşitli meyve
|
9 |
HIZLI GIDA KURUTMA YAPABİLEN EV TİPİ HİBRİD (KONVANSİYONEL-MİKRODALGA) FIRIN TASARIMININ GELİŞTİRİLMESİ
fghd
|
10 |
Gaziantep İli Filamentli Alglerin Ekolojik Özellikleri ve Biyomarkır Potansiyellerinin Araştırılması
Tatlı su ekosistemlerinin durumlarının tespiti ve biyomarkır potansiyeli olan bileşenlerin tespiti
|
11 |
Gaziantep Üniversitesi Ar-Ge Strateji Belgesi (Gıda Bilimleri Ve Teknolojileri)
1000 - Üniversite Araştırma Potansiyeli
|
12 |
Gaziantep Üniversitesi Ar Ge Strateji Belgesi Gıda Bilimleri Ve Teknolojileri
|
13 |
Biyojen Amin Oluşumunun Azaltılması Üzerine Araştırma
Proteolitik enzimlerin model sistemde biyojen amin oluşumuna etkileri araştırılmıştır
|
14 |
Meslek Lisesi Öğrencilerinin Becerilerinin Boylamsal Olarak Takibiyle Veri Odaklı Çevrimiçi Kariyer merkezi Kurulum Projesi
Öğrencilerin becerilerinin geliştirilmesi amacıyla merkez kurulum
|
15 |
Ülkemizde yetiştirilen standart Antepfıstığı çeşitleri ile yeni tescil edilmiş çeşitlerin besin kompozisyonu ve bazı kalite özelliklerinin belirlenmesi
Mevcut Antepfıstığı çeşitlerinde verim ve kalite özelliklerinin belirlenmesi ve yeni çeşit ile kıyaslanarak yeni çeşidin avantajları ve dezavantajlarının belirlenmesine yöneliktir.
|
16 |
Doğrudan Tüketime Uygun Olmayan Ceviz Çeşitlerinin Reçel Yapımına Uygunluğunun Araştırılması T C Gıda Tarım Ve Hayvancılık Bakanlığı Tarımsal Araştırmalar Ve Politikalar Genel Müdürlüğü
cevizlerin değerlendirilmesi
|
17 |
Sulamanın Antepfıstığı Meyvelerinin Aroması ve Besin içeriğine Etkisinin Belirlenmesi i T C Gıda Tarım Ve Hayvancılık Bakanlığı Tarımsal Araştırmalar Ve Politikalar Genel Müdürlüğü
Antepfıstığı yetiştiriciliğnde sulamanın kaliteye etkisi araştırılmıştır
|
18 |
Türk sucuğu ve acı biber salçasının kalitesi raf ömrü ve güvenirliklerinin araştırılması
Türk sucuğu ve acı biber salçasının kalitesi raf ömrü ve güvenirliklerinin araştırılması
|
19 |
Sucuğun olgunlaşma sürecinde oluşan zararlı maddelerin azaltılması
Sucuğun olgunlaşma sürecinde oluşan zararlı maddelerin azaltılması
|
20 |
GAP tarımsal ürünlerinde Pestisit ve PAH kalıntılarının araştırılması Avrupa Birliği Standartlarına uygunlunun tespiti
GAP tarımsal ürünlerinde Pestisit ve PAH kalıntılarının araştırılması Avrupa Birliği Standartlarına uygunlunun tespiti
|
21 |
Fonksiyonel Nar Çayı Üretimi
Fonksiyonel Nar Çayı Üretimi
|
22 |
Tekstil fabrika atık sularındaki boyaların Red 120 ve Yellow 81 arıtımı
Tekstil fabrika atık sularındaki boyaların Red 120 ve Yellow 81 arıtımı
|
23 |
TRACK FAST Training Requirements And Careers for Knowledge based Food Science and Technology in Europe
TRACK FAST Training Requirements And Careers for Knowledge based Food Science and Technology in Europe
|
24 |
MoniQA No E Toward harmonisation of analytical methods for monitoring quality and safety in the food supply chain
MoniQA No E Toward harmonisation of analytical methods for monitoring quality and safety in the food supply chain
|
25 |
Biyojen Amin Oluşumun Azaltılması
Biyojen Amin Oluşumun Azaltılması
|
26 |
Yaş Meyve ve Sebzeler İçin Aktif Ambalajların Geliştirilmesi
Yaş Meyve ve Sebzeler İçin Aktif Ambalajların Geliştirilmesi
|
27 |
Antimikrobiyal ve bariyer özellikli vakum paket filmlerin geliştirilmesi
antimikrobiyal ambalaj filmi geliştirilmesi
|
28 |
Ozon Uygulamasi İle Güvenilir Ve Kaliteli Antepfistiği Üretimi
ozon uygulması ile antepfıstığı üretiminin daha hijyenik hale getirilmesi ve ürün güvenliğinin sağlanması
|
29 |
Silaj paketlenmesi için bariyer özellikli ambalaj filmlerin geliştirilmesi
|
Dersler
| Dönem | Ders Adı | Dili | Saat | |
|---|---|---|---|---|
| 1 | 2014-2015 | FE 541 Advanced Food Additives | İngilizce | 3 |
| 2 | 2013-2014 | FE 541 Advanced Food Additives | İngilizce | 3 |
| 3 | 2006-2007 | TE 560 Statical Methods in Textile Engineering | İngilizce | 3 |
| 4 | 2004-2005 | TE 560 Statical Methods in Textile Engineering | İngilizce | 3 |
| 5 | 2005-2006 | TE 560 Statical Methods in Textile Engineering | İngilizce | 3 |
| Dönem | Ders Adı | Dili | Saat | |
|---|---|---|---|---|
| 1 | 2014-2015 | FE 132 ORGANİC CHEMİSTRY | İngilizce | 5 |
| 2 | 2015-2016 | FE 315 INSTRUMENTAL ANALYSİS | İngilizce | 4 |
| 3 | 2014-2015 | FE 315 INSTRUMENTAL ANALYSİS | İngilizce | 4 |
| 4 | 2014-2015 | FE 376 FOOD QUALİTY CONTROL | İngilizce | 4 |
| 5 | 2013-2014 | FE 376 FOOD QUALİTY CONTROL | İngilizce | 4 |
| 6 | 2012-2013 | FE 376 FOOD QUALİTY CONTROL | İngilizce | 4 |
| 7 | 2015-2016 | FE 401 FOOD TECHNOLOGY | İngilizce | 3 |
| 8 | 2014-2015 | FE 401 FOOD TECHNOLOGY | İngilizce | 3 |
| 9 | 2007-2008 | FE 103 General Chemistry | İngilizce | 4 |
| 10 | 2005-2006 | FE 103 General Chemistry | İngilizce | 4 |
| 11 | 2004-2005 | FE 103 General Chemistry | İngilizce | 4 |
| 12 | 2006-2007 | FE 103 General Chemistry | İngilizce | 4 |
| 13 | 2003-2004 | FE 103 General Chemistry | İngilizce | 4 |
| 14 | 2012-2013 | FE 132 Organic Chemistry | İngilizce | 5 |
| 15 | 2011-2012 | FE 132 Organic Chemistry | İngilizce | 5 |
| 16 | 2009-2010 | FE 132 Organic Chemistry | İngilizce | 5 |
| 17 | 2013-2014 | FE 132 Organic Chemistry | İngilizce | 5 |
| 18 | 2008-2009 | FE 132 Organic Chemistry | İngilizce | 5 |
| 19 | 2007-2008 | FE 132 Organic Chemistry | İngilizce | 5 |
| 20 | 2006-2007 | FE 132 Organic Chemistry | İngilizce | 5 |
| 21 | 2005-2006 | FE 132 Organic Chemistry | İngilizce | 5 |
| 22 | 2012-2013 | FE 315 Instrumental Analysis | İngilizce | 5 |
| 23 | 2011-2012 | FE 315 Instrumental Analysis | İngilizce | 5 |
| 24 | 2013-2014 | FE 315 Instrumental Analysis | İngilizce | 5 |
| 25 | 2013-2014 | FE 401 Food technology | İngilizce | 3 |
| 26 | 2012-2013 | FE 401 Food technology | İngilizce | 3 |
| 27 | 2011-2012 | FE 401 Food technology | İngilizce | 3 |
| 28 | 2010-2011 | FE 401 Food technology | İngilizce | 3 |
| 29 | 2008-2009 | FE 446 Meat Science and Technology | İngilizce | 3 |
| 30 | 2009-2010 | FE 446 Meat Science and Technology | İngilizce | 3 |
| 31 | 2004-2005 | FE 446 Meat Science and Technology | İngilizce | 3 |
| 32 | 2006-2007 | FE 446 Meat Science and Technology | İngilizce | 3 |
| 33 | 2002-2003 | FE 345 Food Additives | İngilizce | 2 |
| 34 | 2012-2013 | FE 345 Food Additives | İngilizce | 2 |
| 35 | 2004-2005 | FE 345 Food Additives | İngilizce | 2 |
| 36 | 2006-2007 | FE 345 Food Additives | İngilizce | 2 |
| 37 | 2007-2008 | FE 345 Food Additives | İngilizce | 2 |
| 38 | 2008-2009 | FE 345 Food Additives | İngilizce | 2 |
| 39 | 2011-2012 | FE 376 Food Quality Control | İngilizce | 1 |
| 40 | 2013-2014 | FE 376 Food Quality Control | İngilizce | 1 |
| 41 | 2012-2013 | FE 376 Food Quality Control | İngilizce | 1 |
| 42 | 2009-2010 | FE 376 Food Quality Control | İngilizce | 1 |
| 43 | 2010-2011 | FE 376 Food Quality Control | İngilizce | 1 |
Yönetilen Tezler
| Durum | Tez Adı | Hazırlayan | Kaynak | ||
|---|---|---|---|---|---|
| 1 | Tamamlandı | Effects of moringa oleifera, dunaliella salina, and schizochytrium sp. on the growth of probiotic bacteria and the nutritional value of kefir |
ZINA ALAJIL ALSLIBI | TezMerkezi | 2026 |
| 2 | Tamamlandı | An investigation of changes in safety and quality of sucuk stuffed into active casing films |
YASEMİN ÇELEBİ SEZER | TezMerkezi | 2018 |
| 3 | Tamamlandı | Effects of hybrid (ultrasound, ohmic and infrared) treatments on the quality characteristics of meat |
ANIL UZUN ÖZCAN | TezMerkezi | 2018 |
| 4 | Tamamlandı | Reduction of biogenic amine formation in sucuk by use of some proteolytic enzymes and essential oils |
SONGÜL ŞAHİN ERCAN | TezMerkezi | 2018 |
| 5 | Tamamlandı | Reduction of biogenic amine formation in foods by use of enzymes and essential oils |
SONGÜL ŞAHİN ERCAN | Beyan | |
| 6 | Tamamlandı | Correlation of microbiological spoilage in meat and meat products with the flavour components |
ANIL UZUN ÖZCAN | Beyan | |
| 7 | Tamamlandı | The developing of an Antimicrobial and Antioxidant Sucuk Casing |
YASEMİN ÇELEBİ SEZER | Beyan |
| Durum | Tez Adı | Hazırlayan | Kaynak | ||
|---|---|---|---|---|---|
| 1 | Tamamlandı | DEVELOPMENTAL OF BIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL KAHRAMANMARAŞ TARHANA |
ABDULKADER HAIDARI | TezMerkezi | 2026 |
| 2 | Devam Ediyor | Antep Fıstığında Dış Kabuk Islatma İşlem Parametrelerinin Optimizasyonu |
SEMA KARA | TezMerkezi | 2025 |
| 3 | Tamamlandı | The role of the microalga schizochytrium sp. in the development of a nutritionally enhanced functional cream |
ZAINAB MUATH KHALIL ALMALLAH | TezMerkezi | 2025 |
| 4 | Tamamlandı | Improvement of cream filling of biscuits with the addition of dunaliella salina |
YUSRA MOHAMMED FADHL ALI | TezMerkezi | 2025 |
| 5 | Tamamlandı | Production of dietary fiber from acorn and use in heat treated sucuk |
KÜBRA EKİN | TezMerkezi | 2024 |
| 6 | Tamamlandı | The effects of mucilage and oleogel from Chondrus crispus red algae on poultry sucuk |
HATİCE FÜSUN KILINÇ | TezMerkezi | 2023 |
| 7 | Tamamlandı | Production of dietary fiber from the red husk of pistachio |
MEHMET ÖNDER YAYLAGÜL | TezMerkezi | 2022 |
| 8 | Tamamlandı | Effect of flaxseed mucilage and gum Arabic on kefir properties |
EIMAN ALHSSAN | TezMerkezi | 2021 |
| 9 | Tamamlandı | Investigation of physical and biochemical changes of kashar cheese during the storage period |
UĞUR UĞURLU | TezMerkezi | 2021 |
| 10 | Tamamlandı | Antimicrobial effect of propolis taken from different regions |
WALAA DIRANI | TezMerkezi | 2021 |
| 11 | Tamamlandı | Improving antimicrobial activity of brown propolis with addition of spirulina platensis |
NOOR AKHRAS | TezMerkezi | 2021 |
| 12 | Tamamlandı | Hydrolysis of bioactive peptides from bulgur waste |
HEMA ASO RASHID | TezMerkezi | 2020 |
| 13 | Tamamlandı | investigation of biogenic amines in kashar cheese |
NIMO HUSSEIN YUSSUF | TezMerkezi | 2020 |
| 14 | Tamamlandı | Microwave application of pistachio nuts |
SELMA KULPU | TezMerkezi | 2019 |
| 15 | Tamamlandı | The use of carob flour and stevia as sugar substitutes for cake production and enrichment with wheat germ |
CÜNEYT GÖKÇE | TezMerkezi | 2019 |
| 16 | Tamamlandı | Spray drying of strawberry and blueberry extracts |
SULTAN CAN | TezMerkezi | 2017 |
| 17 | Tamamlandı | Standardization of manna bar (Local sweet) production |
RIBIN ANWER MAHMOOD MAHMOOD | TezMerkezi | 2017 |
| 18 | Tamamlandı | Development of new carbonaceous material from grapefruit peel for the adsorption of Cu+2 ions |
AYŞE SELCEN SEMERCİÖZ | TezMerkezi | 2015 |
| 19 | Tamamlandı | Determination of effects of irrigation on flavor and quality of pistachio nuts |
AHMET ŞAHAN | TezMerkezi | 2014 |
| 20 | Tamamlandı | Spirulina platensis ile pirina yağının ağartılması |
DİDEM GÜN | TezMerkezi | 2011 |
| 21 | Tamamlandı | An investigation of changes in physical and chemical properties of kavurma during processing |
ANIL UZUN | TezMerkezi | 2010 |
| 22 | Tamamlandı | The effect of natural antioxidants on the biogenic amines durin the ripening of sucuk |
SEÇİL KARABACAK | TezMerkezi | 2006 |
| 23 | Tamamlandı | Determination of Volatile Compounds in Heat Sealed Food Packaged during Sealing Process and Storage |
SELCEN SEMERCİÖZ | Beyan | |
| 24 | Tamamlandı | Storage stability of cheese packed with polyethylene and active film. |
BİLGEHAN AVCI | Beyan |
Ödüller
5 ADET-
2025
Yurtdışı ÜniversiteStanford En Etkili Bilim İnsanı Ödülü
Stanford- Bilim - Sanat Ödülleri
-
2025
Yurtdışı ÜniversiteTop 2% Scientists Worldwide 2024 by Stanford University
Stanford- Bilim - Sanat Ödülleri
-
2024
Yurtdışı ÜniversiteStanford En Etkili Bilim İnsanları Ödülü
Stanford University- Bilim - Sanat Ödülleri
-
2024
Yurtdışı ÜniversiteTop 2% Scientists Worldwide 2024 by Stanford University
Stanford University- Bilim - Sanat Ödülleri
-
2023
Yurtdışı ÜniversiteStanford En Etkili Bilim İnsanları Ödülü
standford- Bilim - Sanat Ödülleri
İdari Görevler
6 ADET-
2020 -
Yurt İçiMYO/Yüksekokul Müdürü
GAZİANTEP ÜNİVERSİTESİ ,
-
2016 - 2019
Yurt İçiFakülte Kurulu Üyeliği
GAZİANTEP ÜNİVERSİTESİ ,
-
2014 - 2016
Yurt İçiDekan Yardımcısı
GAZİANTEP ÜNİVERSİTESİ ,
-
2008 - 2014
Yurt İçiEnstitü Müdür Yardımcısı
GAZİANTEP ÜNİVERSİTESİ ,
-
2008 - 2012
Yurt İçiEnstitü Müdür Yardımcısı
GAZİANTEP ÜNİVERSİTESİ ,
-
2004 - 2007
Yurt İçiBölüm Başkan Yardımcısı
GAZİANTEP ÜNİVERSİTESİ ,
Üniversite Dışı Deneyim
4 ADET1 |
TOBB
Gaziantep İli Akademik Danışmanı
|
|---|---|
2 |
GIDA TARIM VE HAYVANCILIK BAKANLIĞI
Gıda Katkı Maddeleri Komisyon Başkanı
|
3 |
TÜBİTAK
Danışma Kurulu Üyesi
|
4 |
Gaziantep Üniversitesi
Öğretim Üyesi
|
