GAZİANTEP ÜNİVERSİTESİ
MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ
FE 411 Lab groupshttps://akbis.gantep.edu.tr/yonetim/upload/files/148498-6763.xlsx |
FE 361 SUNUM |
1 |
Impact of Ozone Treatment on Lipid Oxidation in Foods: A Critical Review
ÇELEBİ YASEMİN, ÇALIŞKAN KOÇ GÜLŞAH, SÜFER ÖZGE, TEKGÜL BARUT YELİZ, ŞAHİN ERCAN SONGÜL, YÜKSEL AYŞE NUR, SEZER SALİH, Ramniwas Seema, Rastogi Sarvesh, Khanashyam Anandu Chandra, Leeuwen J. (Hans) van, Pandiselvam Ravi
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2 |
Edible beetles (Coleoptera) as human food – a comprehensive review
Siddiqui S.A., ŞAHİN ERCAN SONGÜL, Abdul Manap A.S., Afzal S., Wu Y.S., Yudhistira B., Ibrahim S.A., YÜKSEL AYŞE NUR
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3 |
Effect of Flaxseed Mucilage and Gum Arabic on Probiotic
Survival and Quality of Kefir during Cold Storage
ŞAHİN ERCAN SONGÜL, BOZKURT HÜSEYİN, ALHSSAN Eiman
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4 |
Impact of Proteolytic Enzymes on Formation of Biogenic
Amine In Sucuk During the Storage Period
ŞAHİN ERCAN SONGÜL, BOZKURT HÜSEYİN, AYKAÇ ÇİĞDEM
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5 |
The importance of food sector in celiac disease
ŞAHİN TUTAK AYŞE,ŞAHİN ERCAN SONGÜL
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6 |
BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHARCHEESES DURING REFRIGERATED STORAGE
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM,BOZKURT HÜSEYİN
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7 |
Properties of Tomato Peroxidase
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM
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8 |
Gıdalarda Bulunan Biyojen Aminlerin İnsan Sağlığı Üzerine Etkileri
ŞAHİN ERCAN SONGÜL, BOZKURT HÜSEYİN, AYKAÇ ÇİĞDEM
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9 |
Safety and Quality Attributes of Sucuk-Like Product
Made with Mechanically Deboned Broiler/Beef
ŞAHİN ERCAN SONGÜL, AYKAÇ ÇİĞDEM, BOZKURT HÜSEYİN
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10 |
Reduction of Cadaverine and Tyramine Formation by Proteolytic Enzymes in Model System
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
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11 |
Significance of Biogenic Amines in Foods and TheirReduction Methods
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
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12 |
Use of ultrasound in food preservation
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM
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13 |
Ultrasonun Gıdalarda ve Enzimlerin İnaktivasyonunda Kullanılması
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM
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14 |
Effect of ultrasound and temperature on tomato peroxidase
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM
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1 |
Kefir as Alternative Choice in Many Health Disorders
ALHSSAN Eiman, ŞAHİN ERCAN SONGÜL, BOZKURT HÜSEYİN
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2 |
Properties of tomato peroxidase
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM
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3 |
Formation of biogenic amines in sausage
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
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4 |
Sucuk
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
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5 |
Effect of oregano essentıal oıl on the qualıty of sucuk
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
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6 |
Essentıal oıls as natural preservatıves ın meat and meat products
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
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7 |
Effect of ultrasound and temperature on food process
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM
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8 |
Hububatların işlenmesinde enzilerin kullanılması
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM
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1 |
Biyojen Amin Oluşumunun Azaltılması Üzerine Araştırma
Proteolitik enzimlerin model sistemde biyojen amin oluşumuna etkileri araştırılmıştır
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Durum | Tez Adı | Hazırlayan | Kaynak | Yıl | |
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1 | Tamamlandı | Effect of flaxseed mucilage and gum Arabic on kefir properties | EIMAN ALHSSAN | TezMerkezi | 2021 |