Project Administrator: Prof. Dr. Mustafa KARAKAYA

Project Type

Project No

Start-End

Name of the Project

SU-BAP

19201019

2019-2020

The Effect of Sage and Rosemary Essential Oils on the Shelf Life of Turkey and Chicken Meat

SU-BAP

19201018

2019-2020

Determination of the Effect of White, Black and Green Tea Varieties on the Storage Stability of Beef and Chicken Meat

SU-BAP

18201075

2018-2019

Determination of the Possibilities of Using Different Thickeners in the Production of Jelly Tripe and Head-Truck.

SU-BAP

18201074

2018-2019

Possibilities of Using Celery Powder as Alternative Curing Agent in Pastırma Production.

SU-BAP

18201017

2018-2019

The Effect of Black Cumin and Peanut Seed Oils on Some Emulsion Characteristics of Beef and Chicken Meat.

SU-BAP

18201018

2018-2019

The Effect of Pineapple Juice on the Textural and Some Physicochemical Properties of Layer Spent Chicken Meats

SU-BAP

17201075

2017-2018

Determination of Physicochemical and Textural Properties of Various Pastırma Obtained from Different Bovine Breeds.

SU-BAP

16201075

2016-2017

The Effect of Olive Leaf Addition at Different Ratios on the Storage Stability of Beef Meatballs

SU-BAP

16201018

2016-2017

The Effect of Different Fat Rates on Some Physicochemical and Textural Properties of Sucuk

SU-BAP

14101012

2014-2017

Determination of the Effects of Different Animal Fats and Different Spices on the Textural Properties of Sucuk, Heterocyclic Aromatic Amine and Amine Formation

SU-BAP

13301015

2013-2014

Laboratory Improvement for the Improvement of Textural Measurements in Meat and Meat Products.

SU-BAP

11201079

2011-2013

The Effect of Electroshock Application on Meat Quality of Broiler Breast Muscles (Pectoralis major).

SU-BAP

11101004

2011-2012

The Effect of Ultrasonic Sound Waves of Different Duration and Frequency on Some Technological Properties of Spent Chicken Breast Meats

SU-BAP

11201020

2011-2012

Effect of Electrolyzed Water on Some Emulsion Characteristics of Beef and Chicken Meats

SU-BAP

10201110

2010-2012

Optimization of the Effect of Mutton and Mechanically Deboned Chicken, Turkey Meat on Some Textural and Sensory Properties of Sausage

SU-BAP

9101012

2009-2011

The Effect of Different Spice Extracts on Some Quality Properties and Storage Stability of Sausages Produced from Mechanically Deboned Chicken Meat

SU-BAP

9201007

2009-2012

Determination of Various Technological and Functional Properties of Ostrich Meat and Some Edible By-Products in Pre-rigor and Post-rigor Stages

SU-BAP

8701347

2008-2009

Functional Properties of Meat Emulsions Prepared with Different Levels of Lemon Albedo

SU-BAP

8201012

2008-2008

Determination of Composition and Different Technological Properties of Some Fisheries

SU-BAP

7201060

2007-2008

Determination of the Effect of Breast Tissue Addition at Different Ratios on Some Technological and Absorption Properties of Beef

SU-BAP

6201022

2006-2007

A Study on the Production of Spicy Roasted Beef and Chicken Meat

SU-BAP

6101015

2006-2009

Determination of the Effect of Vacuum Packaging on the Changes in the Physical and Biochemical Properties of Cattle, Sheep and Goat Fats During Storage

SU-BAP

2003/133

2003-2005

Determination of Optimum Usage Levels of Mechanically Deboned Poultry Meats in Some Meat Products

SU-BAP

2003/029

2003-2004

The Effect of Different Plant Derived Enzymes on Some Technological Properties of Chicken Drumsticks

SU-BAP

2002/036

2002-2003

Determination of Optimum Usage Levels of Mechanically Deboned Chicken Meats in Chicken Sausage Production

SU-BAP

99/082

1999-2000

A Study on the Possibilities of Using Egg Chicken Meat Mixed with Beef at Different Ratios in the Production of Turkish Type Sausage

SU-BAP

99/019

1999-2003

The Effect of Cooking Losses, Emulsion Capacity and Water Retention Capacity in Different Types of Prerigor and Postrigor Stages

SU-BAP

95/050

1995-1999

Investigation of the Effect of Different Fat Types and Phosphate Levels on Various Emulsion Properties of Three Different Kinds of Fresh and Frozen Meat in a Model System

SU-BAP

93/017

1993-1995

Investigation of Various Properties of Emulsions Formed by Different Poultry and Organ Meats in Model System.

SU-BAP

92/137

1992-1993

The Effect of Yogurt Bacteria on the Fermentation of Sausage

Project Administrator: Prof. Dr. Nihat AKIN

Project Type

Project No

Start-End

Name of the Project

SU-BAP

19101004

2019-2021

Determination of Peptide Dynamics During Ripening in Traditional Tulum Cheese Produced in the Central Taurus Region

SU-BAP

19201130

2019-2020

Determination of Some Properties of Probiotic Ice Creams Produced by Using Edible Vegetable Fibers in Different Proportions

SU-BAP

19201050

2019-2020

Investigation of the Appropriateness of the Amounts of Stabilizers Used in the Production of Industrial Flavored Ice, Consumer Expectations and Optimum Costs

SU-BAP

18201091

2018-2019

Determination of Volatile Components of Traditional Leather Tulum Cheese Produced in Karaman Region in the Ripening Process

SU-BAP

18201160

2018-2019

Investigation of Evaluation Opportunities of By-Products of Milk Production in Ayran Production

SU-BAP

17201099

2017-2019

Investigation of Some Physicochemical Properties of Milk Powders Produced from High Pressure Applied Oily and Non-Oiled Water During Storage at Different Temperatures

SU-BAP

16201012

2016-2017

Determining the Effect of Some Factors on Yogurt Consumption Habits of Adolescent Consumers

SU-BAP

16401098

2016-2018

Identification of mRNAs in Goat Milk and Evaluation of Transport of mRNAs to Humans Consuming These Milks

SU-BAP

16201034

2016-2017

Determination of Aroma Profile in Ripening Process of Traditional Leather Tulum Cheese Produced in the Middle Taurus Region

TÜBİTAK 1001

2015-2018

Determination of Microbial Dynamics in the Maturation Process of Traditional Leather Tulum Cheese Produced in the Middle Taurus Region and Isolation and Identification of Natural Lactic Acid Bacteria Strains from These Cheeses as Potential Starter Cultures

SU-BAP

14201034

2014-2015

Determination of Some Properties of Fruit Yoghurts Produced by Adding Marmalade Made from Antioxidant Rich Rosehip and Cranberry Fruits

SU-BAP

14201033

2014-2015

Determination of Some Quality Properties, Bioactive Peptide Contents and Functional Properties of Tulum Cheese Produced by Traditional Method

SU-BAP

14201032

2014-2015

Detection of Somatic Cell Count and Some Components of Raw Milk Processed in the Marmara Region

SU-BAP

14101014

2014-2017

Determination of the effects of post-incubation cooling conditions on yoghurt curd

SU-BAP

14101005

2014-2017

Determination of Probiotic and Prebiotic Properties of Yogurt Produced with Wheat Flour Harvested Before Full Maturation

SU-BAP

12101024

2013-2016

Determination of Bacteriocin Production Capabilities and Partial Characteristics of Different Lactic Acid Bacteria Isolated from Various Foods

SU-BAP

12201017

2013-2016

Comparison of the Texture Properties of Cheddar-like Cheeses Obtained by Dry Boiling Method using Emulsifier Salt from Curds at Different pH Values and Kashar Cheeses Obtained by the Traditional Method

SU-BAP

12201014

2013-2016

Determination of Bacteriocin Production Capabilities and Characteristics of Bacteriocins of Different Enterococcus Species Isolated from Cheese

SU-BAP

12201015

2012-2015

Determination of Bacteriocin Production Capabilities of Streptococcus thermophilus and Lactobacillus delburieckii subsp Bulgaricus Isolated from Naturally Produced Yogurts and Characterization of the Bacteriocins They Produced

SU-BAP

12201016

2012-2015

Determination of Changes in Some Physicochemical and Microbiological Properties of Set Type Yoghurts Produced Using Different Original Honeys During Cold Storage

SU-BAP

11201022

2011-2013

Determination of Block Type Processed Cheese Production Conditions and Product Properties from Cheeses with Different pH Values

SU-BAP

10101034

2010-2013

The Effect of Process Parameters Applied During the Production of Processing Type Cheese Produced Using Different Types of Cheese on Some Properties of Cheese

SU-BAP

9701363

2009-2009

Determination of Some Properties of Yogurt Prepared Using Some Fruit Concentrates

SU-BAP

9201139

2009-2010

Determination of the Effect of Stress Factors on Lactic Acid Bacteria (Lactobacillus bulgaricus and Lactococcus lactis) in Model Systems

SU-BAP

8101011

2008-2010

Determination of Some Changes During Ripening Depending on the Origin of Milk Used in Tulum Cheese Produced by Traditional Method

SU-BAP

8101012

2008-2009

Determination of the Effect of Co2 Addition in Different Repairs to White Cheese Milk

SU-BAP

7101011

2007-2009

Determination of Some Properties of Fruit Yogurt Made Using Some Antioxidant-Rich Fruit and Fruit Concentrates

SU-BAP

7201014

2007-2008

The Effect of Using Different Types of Fat on the Physical, Chemical and Microbiological Properties of Ice Cream

SU-BAP

2004/079

2004-2006

Microbial Flora and Salt Transition During Ripening of Mihaliç Cheese Processed from Raw Milk

SU-BAP

2002/171

2002-2004

Determination of Some Characteristics Occurred During Ripening in Pasteurized and Raw Milk Cheeses Processed

SU-BAP

2001/078

2001-2002

Determination of Blood Serum Cholesterol Levels of Rats Fed with High Cholesterol Ration and Fermented Dairy Products

SU-BAP

99/112

1999-2000

Determination of the Effect of Cryoprotectants on the Viability of Tarter Cultures in Probiotic Ice Creams

SU-BAP

96/062

1996-1996

Determination of Reproductive Characteristics of Lactobacillus Acdaphilus and Bifidobacterium Bifidum in Fruit Flavored Cheese Desserts.

Project Administrator: Prof. Dr. Mehmet Musa ÖZCAN

Project Type

Project No

Start-End

Name of the Project

SU-BAP

19401058

2019-2020

Determination of the effect of ripening period on nutritional and bioactive properties of some avocado (Persea americana Mill.) cultivars (Fuerte, Hass and Pinkerton)

SU-BAP

18201092

2018-2020

The effect of location on some composition and phytochemical properties of bee pollen

SU-BAP

18201124

2018-2020

The effect of cellulase and papain enzymes on the bioactive components of cold pressed olive oils from different olive varieties

SU-BAP

18201157

2018-2020

Determination of the Effect of Different Heat Treatments on the Production and Some Bioactive Properties of Palm Kernel Coffee

SU-BAP

18402023

2018-2019

Determination of heavy metal content of commercially sold domestic and imported cigarettes

SU-BAP

17101009

2017-2020

The effect of irrigation on the physicochemical properties of some olive varieties and oils grown in the Mediterranean Region

SU-BAP

18402021

2018-2019

Determination of the effects of different solvent concentrations on antioxidant activity, total phenol content and phenolic components of pomelo fruit

SU-BAP

18402020

2018-2019

Determination of the effect of microwave treatment on total phenol, antioxidant activity, phenolic compounds and fatty acids composition of pomegranate seed oil

SU-BAP

18402022

2018-2019

Determination of changes in fatty acid composition, total phenol, antioxidant activity, phenolic component and mineral content of carob flour added cookies

SU-BAP

18402024

2018-2019

Investigation of the effect of ground almond flour on fatty acid composition, antioxidant activity, total phenol, phenolic component and mineral contents of plain cake

SU-BAP

18402005

2018-2018

Determination of the effect of two different roasting methods on the phenolic component content and antioxidant activity of coffee beans

SU-BAP

18402004

2018-2018

The effect of boiling on the fatty acid composition and tocopherol content of chicken, duck and quail eggs

SU-BAP

18402006

2018-2018

Determination of the effect of harvest time on the phenolic component content and antioxidant activity of the Indian fig (Opuntia ficus-indica L.) fruit

SU-BAP

18401030

2018-2020

The effect of different roasting temperatures and duration on acrylamide formation, trans fatty acid and phenolic components in sesame seeds

SU-BAP

17201139

2017-2018

Production of Lupen (Lupinus albus L.) Additive Chips and Determination of Quality Characteristics of the End Product

SU-BAP

17201015

2017-2018

The Effect of Harvest Time on Antioxidant Activity, Phenolic Component and Total Phenol Contents of Different Varieties of Olives and Olive Leaves

SU-BAP

17201076

2017-2020

Effects of Antioxidant Addition to Frying Oil Used in Chips

SU-BAP

16401155

2016-2018

The effect of different roasting methods on the quality and oxidative stability of sesame seeds and oil

SU-BAP

16401155

2016-2018

The effect of different roasting methods on the quality and oxidative stability of sesame seeds and oil

SU-BAP

16201017

2016-2017

The Effect of Drying on the Phenolic Component, Antioxidant Activity and Mineral Content of Different Kinds of Olive Leaves

SU-BAP

15401105

2015-2017

Determination of Bioactive Components of Pulp and Seeds of Table and Wine Grape Varieties with High Economic Value

SU-BAP

15401106

2015-2017

The Effects of Storage in Different Packages, Various Aromatic Plants and Essential Oils on the Physicochemical Properties of Extra Virgin Olive Oil

SU-BAP

15401105

2015-2017

Determination of Bioactive Components of Pulp and Seeds of Table and Wine Grape Varieties with High Economic Value

SU-BAP

15401106

2015-2017

The Effect of Storage in Different Packages, Various Aromatic Herbs and Essential Oils on the Physicochemical Properties of Extra Virgin Olive Oil

SU-BAP

15201048

2015-2017

Determination of Some Physicochemical Properties of Different Melon Seeds

SU-BAP

15301001

2015-2016

Improvement of Edible Oil Laboratory according to today's requirements

SU-BAP

14201063

2014-2017

The Effect of Enzyme and Heat Treatment Applications on Peeling Sesame Shell

SU-BAP

14201087

2014-2016

The effect of some chemical additives used in pasteurized liquid egg whites on egg white foam performance in in vitro studies.

SU-BAP

13201084

2013-2016

The effect of location on some physicochemical properties of banyan (Opuntia ficus- indica L.) fruit and seeds.

SU-BAP

13301009

2013-2015

Development of Different Solvent Extraction Techniques in Edible Oil Extraction

SU-BAP

13101013

2013-2015

Determination of the effect of frying repetition number on the physicochemical properties of different vegetable oils.

SU-BAP

11201025

2011-2014

Determination of Some Physical and Chemical Properties of Different Date (Phoenix dactylifera L.) Varieties

SU-BAP

11201025

2011-2014

Determination of Some Physical and Chemical Properties of Different Date (Phoenix dactylifera L.) Varieties

SU-BAP

10201129

2010-2012

The Effect of Some Spice Essential Oils on the Stability of Frying Oils

SU-BAP

10201130

2010-2012

Comparison of Physico-Chemical Properties of Wheat Germ Oils Obtained by Cold Press and Superfluid Carbon Dioxide Extraction Method

SU-BAP

9401068

2009-2012

Determination of the Damaged Ayvalık Olive Varieties and Biochemical Characteristics of Eriophyid Akar (aculus Olearius Castagnoli. Aceria Oleae (nalepa) (acarina, Eriophyoidea)

SU-BAP

8101028

2008-2011

Investigation of Oil Quality and Usability as Edible Oil of Citrus Seeds Procured from Different Locations in Turkey

Project Administrator: Prof. Dr. Mehmet AKBULUT

Project Type

Project No

Start-End

Name of the Project

SU-BAP

17201130

2017-2019

Determination of Changes in Some Physicochemical and Phytochemical Properties of Mahonya (Mahonia aquifolium) Fruits During the Ripening Process

SU-BAP

17201129

2017-2018

Encapsulation of Sus Apple Juice Anthocyanins and Determination of Thermal Stability

SU-BAP

16201029 

2016-2019

Determination of Phenolic Compounds of Muğla Region Pine Honey and Changes in Storage

SU-BAP

16201028

2016-2018

The effect of using different ratios of Ekşi Kara black grape pulp on the anthocyanin profile, monomeric anthocyanin content and antioxidant activity of turnip juice

SU-BAP

16201030

2016-2019

Determination of Some Quality Characteristics of Turnip Juice Produced Using Black Grape Pulp

SU-BAP

16201027

2016-2019

The Effect of Roasting Time on the Fatty Acid Composition and Color Values of Roasted Sesame and Tahini Oils

TÜBİTAK

2015-2017

Evaluation of pulp as grape juice waste for the production of resveratrol-rich turnip juice

SU-BAP

14201035

2014-2016

Determination of the Usability of Stevia Extract in Energy Reduced Jam Production

SU-BAP

13201062

2013-2014

The effect of different heat treatments and storage on the formation of 5-Hydroxymethylfurfural (HMF) in Flower Honey

SU-BAP

13301013

2013-2014

Making the Fruit and Vegetable Processing Technology Laboratory Suitable for Research Doable Conditions of the Age and a Safe Working Environment

SU-BAP

13201042

2013-2014

Investigation of the Usability of Black Carrot Pulp in the Production of Fermented Black Carrot Juice

SU-BAP

12201072

2013-2016

Production of Tomato Jam at Different pHs and Determination of Quality Characteristics

SU-BAP

12201021

2012-2015

The Effect of Roasting Time on the Phytic Acid Content and Some Physicochemical Properties of Shelled Sesame

SU-BAP

11201073

2011-2014

Determination of Some Kinetic Parameters and Estimation of Shelf Life of Muğla Region Pine Honey Depending on Storage

SU-BAP

10101033

2010-2012

Controlling the Maillard Reaction in Molasses with Different Adsorbent Applications and Determining the Change in Storage

SU-BAP

10201001

2010-2011

The Effect of Different Boiling Techniques Applied Before and During the Drying Process on the Antioxidant Compounds of Black Carrot

SU-BAP

10201002

2010-2011

The Effect of Different Drying Temperatures on Some Physical and Phytochemical Properties of Red Beet

SU-BAP

17201131 

2017-2017

Improving the Industrial Quality of Hazelnut Chips and Determining the Shelf Life

SU-BAP

16201031

2016-2016

Determination of the usability of grape pomace in fermentation for the production of turnip juice containing resveratrol

TAGEM

2015-2015

Determination of the functional properties of natural apricot gum and its usability as a food additive

SU-BAP

204030

2015-2015

Determination of Antioxidant Effect of Native Spice Extracts in Model Systems

SU-BAP

09201073

2015-2015

Determination of Physicochemical Properties and Mineral Contents of Pine Honey Produced in Turkey and Changes in Storage

Project Administrator: Assoc. Prof. Dr. Hacer ÇOKLAR

Project Type

Project No

Start-End

Name of the Project

SU-BAP

18201132

2018-2019

Encapsulation of Mahonya (Mahonia aquifolium) Fruit Anthocyanins by Apricot Tree Leak Gamut and Determination of Thermal Stability

SU-BAP

17201127

2017-2019

Encapsulation of Mahonya (Mahonia Aquifolium) Fruit Anthocyanins and Determination of Storage Stability

SU-BAP

16201067

2016-2019

Determination of Phenolic Profile and Antioxidant Activity of Natural Apricot Gum

SU-BAP

15201060

2015-2018

Determination of the Effect of Using Different Ratios of Black Grape Pomace on the Phenolic Profile and Antioxidant Activity of Turnip Juice

SU-BAP

18201125

2018-

The Effect of Post-Fermentation Ultrasound Application on Some Physicochemical and Microbiological Properties of Turnip Juices

SU-BAP

17201128

2017-

Usability of Ornamental Apple (Malus floribunda) Juice Concentrate as Colorant in Some Products

Project Administrator: Assoc. Prof. Dr. Sultan ARSLAN TONTUL

Project Type

Project No

Start-End

Name of the Project

SU-BAP

19401068

2019-2020

Optimization of bread formulation with delayed staling time

SU-BAP

18401175

2018-2019

Determination of the Effect of Addition of Unripe Wheat Flour on Sourdough Yeast Fermentation and Bread Quality Traits

Project Administrator: Assist. Prof. Dr. Kübra ÜNAL

Project Type

Project No

Start-End

Name of the Project

SU-BAP

18402025

2018-2019

The Effect of Different Essential Oils on some Properties of Fish Meat during Storage

SU-BAP

18401148

2018-2019

Effect of Pumpkin Powder on Functional, Emulsification and Textural Properties of Fresh and Frozen Beef

SU-BAP

14101012

2014-2017

Determination of the Effects of Different Animal Fats and Different Spices on the Textural Properties of Sucuk, Heterocyclic Aromatic Amine and Amine Formation

SU-BAP

11101004

2011-2012

The Effect of Ultrasonic Sound Waves of Different Duration and Frequency on Some Technological Properties of Chicken Breast Meats That Have Completed Economic Egg Production