Project Administrator

Proje Type

Project No

Name of the Project

Prof. Dr. Mustafa KARAKAYA

SU-BAP

21201028

Determination of Oxidation Levels in Fermented and Heat Treated Sucuks

SU-BAP

21211003

Determination of the Possibilities of Using Mechanically Deboned Chicken Meat in Chicken Doner Production

SU-BAP

20201068

The Effect of Garlic (Allium sativum) and Onion (Allium cepa) on the Shelf Life and Quality of Refrigerated Beef, Chicken and Turkey Meat

SU-BAP

20211030

The Effect of Sous Vide Cooking on the Shelf Life, Physicochemical and Microbiological Properties of Some Seafood

SU-BAP

20111011

Effects of Electrolyzed Water for Decontamination on Microbial Quality and Shelf Life of Chicken Carcasses

SU-BAP

20111002

Determination of nitrate and nitrite contents from beet (Beta vulgaris var. saccharifera L.) to sugar and their use as a curing agent in sausage production

Prof. Dr. Nihat AKIN

SU-BAP

18101022

Determination of Proteolytic Activity and Protease Genes of Various Lactobacilli in Cheese Isolate and Production and Monitoring of Fermented Milk with the Highest Proteolytic Activity Strain

SU-BAP

18201166

Determination of Some Characteristics of Various Lactic Acid Bacteria Genetically Characterized

SU-BAP

20211017

Determination of Probiotic Potential of Enterococcus faecium and Enterococcus faecalis strains isolated from Tulum Cheeses of Central Taurus Region

SU-BAP

20201029

Determination of Antioxidative Activity in Strains of Lactococcus, Lactobacillus and Streptococcus Genus Isolated from Leather Tulum Cheese

Prof. Dr. Mehmet Musa ÖZCAN

SU-BAP

21401036

The effect of fermentation carried out in different additive media on the bioactive component, antioxidant activity, phenolic component, fatty acid composition and mineral substance contents of caper (Capparis ovata subsp. herbacea) fruits.

SU-BAP

20401051

Investigation of the Effect of Debittering Process with Ash Water on the Bioactive Properties and Phenolic Components of Olives in Brine Production

SU-BAP

19401078

Determination of bioactive and qualitative properties of wine, grape juice and molasses production waste (pulp, seed and skin) for economic evaluation

Prof. Dr. Mehmet AKBULUT

SU-BAP

20211013

Isolation, Molecular Diagnosis of Yeast in Turnip Juice and Investigation of Use as Starter Cultures

Prof. Dr. Cemalettin SARIÇOBAN

SU-BAP

17201100

The Effect of Different Levels of Menengic (Pistacia terebinthus L.) Addition on Some Technological Properties of Beef

SU-BAP

19201006

The Effect of Edible Films Containing Thyme and Hops on Some Microbial and Physicochemical Properties of Hamburgers

Doç. Dr. Hacer ÇOKLAR

SU-OYP

2014-ÖYP-5

Determination of the effect of different heat treatments on the phenolic compounds and antioxidant capacities of flower honeys.

Doç. Dr. Sultan ARSLAN TONTUL

SU-BAP

20401135

Probiotic Cake Production Using Bacillus clausii Spores

Dr. Öğr. Üyesi Kübra Ünal

SU-BAP

21201018

The Effect of Different Cooking Methods on Some Properties of Chicken Nuggets Prepared with Different Cereal Flours

SU-BAP

20201078

The Effects of Ultrasonic Waves on the Physicochemical and Textural Properties of Chicken Breast Meat Marinated with Some Fruit Juices

SU-BAP

19401123

Determination of the effects of carob, acacia tree fruit and konjac powders on some emulsion and textural properties of beef.

SU-BAP

18401182

Effect of banana albedo on functional, emulsification and microstructural properties of beef and chicken meats.

Dr. Talha DEMİRCİ

SÜ-BAP

21401100

Determination Of Fungal And Bacterial Biotas Of Mould Ripened Cheese Produced By Traditional Methods In Konya Region By Using ITS And 16S RRNA Regions With The Next Generation DNA Sequencing (Metagenomic) Method

SÜ-BAP

21401099

Determination of Bacterial Compositions of Traditional Divle, Erzincan Şavak and Kargı Tulum Cheeses and Microbiota Differences with Industrial Tulum Cheeses Using New Generation DNA Sequencing (Metagenomic) Method

Dr. Nurhan USLU

SÜ-BAP

21401069

Investigation of the use of ultrasound extraction under vacuum environment on olive oil extraction and the effect of final product quality

Dr. Ali Samet BABAOĞLU

SÜ-BAP

21401069

Determination of the Effect of Use of Lemon, Mandarin and Orange Peel Extracts on Some Quality Characteristics of Beef and Chicken Burgers Stored Refrigerated Storage

SÜ-BAP

21406004

Monitoring of Bacterial and Fungal Biota During Production Process of Fermented Sucuks Produced under Spontaneous and Controlled Conditions Using 16s and ITS RRNA Regions by New Generation DNA Sequencing (Metagenomic) Method