Projects

- The effect of different starter cultures and nitrate/nitrite on growth of E. coli O157:H7 in the production of sucuk. Atatürk University, Head of Scientific Research Projects, Project No: 2000/64, Researcher.

- The effect of various spices on the formation of heterocyclic aromatic amines in fresh meat products cooked at different temperatures. Atatürk University, Head of Scientific Research Projects, Project No: 2002/29, Researcher.

- The effect of different cooking methods on the formation of heterocyclic aromatic amines in rainbow trout (Oncorhynhcus mykiss) and carp (Cyprinus carpio) fishes during frying. Atatürk University, Head of Scientific Research Projects, Project No: 2003/344, Researcher.

- Investigation of the effects of glass transition temperature of muscle tissue and its different biopolymers on the changes in lipid-protein with thermal analysis techniques. State Planning Organization of Turkey, Project No: 2004/K/01, Researcher.

- Determination of the effects of different cooking methods on the formation of heterocyclic aromatic amines in various meat species with different extraction methods. The Scientific and Technological Research Council of Turkey, Project No: 105O165, Researcher.

- Phenolic-Maillard reactions in food and biological systems. The Pennsylvania State University, Food Science Department, USA, Researcher.

- The effects of ripening period on the formation of heterocyclic aromatic amines in the production of sucuk. Atatürk University, Head of Scientific Research Projects, Project No: 2009/195, Researcher.

- The effect of different cooking methods on the formation of heterocyclic aromatic amines and general chemical structure in goose meat. Atatürk University, Head of Scientific Research Projects, Project No: 2011/164, Project Manager.

- The formation of heterocyclic aromatic amines and acrylamide in coated chicken products and reducing possibilities with the use of green tea extract and microwave. The Scientific and Technological Research Council of Turkey, Project No: 111O375, Researcher.

- Determination of the effect of the use of chitosan in the production of meatball on the formation of heterocyclic aromatic amines. Atatürk University, Head of Scientific Research Projects, Project No: 2012/427, Project Manager.

- Determination of the effect of the use of conjugated linoleic acid in the production of meatball on the formation of heterocyclic aromatic amines. Atatürk University, Head of Scientific Research Projects, Project No: 2013/134, Project Manager.

- The effect of sous-vide cooking on the formation of polycyclic aromatic hydrocarbons and various quality criteria of beef chops. Atatürk University, Head of Scientific Research Projects, Project No: 2013/379, Project Manager.

- The effect of different cooking methods on the formation of heterocyclic aromatic amines in fatty and lean fishes. Atatürk University, Head of Scientific Research Projects, Project No: 2014/108, Project Manager.

 

- The effect of çemen produced with different fruit and vegetable water extracts on pastırma quality. The Scientific and Technological Research Council of Turkey, Project No: 213O244, 2014, Researcher.

- The effect of different cooking methods on the composition of phospholipid of beef. Atatürk University, Head of Scientific Research Projects, Project No: 2014/111, Researcher.

- The effect of different cooking methods on the formation of heterocyclic aromatic amines and various quality criteria in turkey meat. The Scientific and Technological Research Council of Turkey, Project No: 214O399, 2014, Project Manager.

- Determination of heterocyclic aromatic amines and bisphenol-A in sous-vide cooked beef chops. Atatürk University, Head of Scientific Research Projects, Project No: 2014/209, Project Manager.