Graduated Studies
Dissertations
Candidate
Year
Title
Degree
Seray Erhan
2023
The effect of different cooking methods on some quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms 
MSc.
Gülşah sümer
2023
The effect of direct and indirect cooking process during barbecue on the formation of polycyclic aromatic hydrocarbons
MSc.
Müşerref Bingöl
2022
The effect of the use of astaxanthin in meatball production on various quality criteria and heterocyclic aromatic amine formation
MSc.
Sare Kiliç
2021
The effect of searing process on meat texture, protein profile and heterocyclic aromatic amine formation
MSc.
Halenur Fencioğlu
2021
The effects of marination process with different vinegar types on various quality criteria and heterocyclic aromatic amine formation in heat-treated beef steak
MSc.
Revşan Bulan
2019
Effect of tarragon use in the production of meatballs on various quality criteria and formation of heterocyclic aromatic amine
MSc.
Adem Savaş
2019
Determination of the formation of heterocyclic aromatic amines and the migration level of bisphenol-a in chicken meat cooked in oven with oven bag
MSc.
Idil Uzun
2019
The effect of basil use at different rates in meatball production on heterocyclic aromatic amine formation
MSc.
Ahmet Korkmaz
2018
Effect of dry breadcrumb use in meatballs on formation of heterocyclic aromatic amines
MSc.
Meryem Nuray
2018
The effect of usage of different types and rates of onion – water extract in meatball production on the formation of heterocyclic aromatic amines
MSc.
Zeynep Elbir
2018
Some qualitative properties and heterocyclic aromatic amine contents of commercial bouillon and homemade meat juice
MSc.
Elif Ekiz
2017
Determination of heterocyclic aromatic amines formed in deep-fat fried meatballs used different frying oils and the changes in fatty acid compositions of meatballs and frying oils
MSc.
Esra Seyyar
2015
Determination of the formation of heterocyclic aromatic amines and the migration of bisphenol-a in trout fillets cooked by sous-vide
MSc.
Mustafa Onur Yüzer
2015
The effect of different cooking methods on the formation of heterocyclic aromatic amines and various quality properties of turkey meat
MSc.
Gül Kotan
2015
The effects of different cooking methods on the formation of heterocyclic aromatic amines in fatty and lean fishes
MSc.
Isa Han Çakmak
2015
The effect of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines
MSc.
Eldos Zikirov
2014
The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines and some quai̇tati̇ve cri̇teri̇a i̇n beef
MSc.
Ali Zaman
2014
The effect of usage chitosan in the production of meatball on the formation of heterocyclic aromatic amines and some quality properties of meatball
MSc.
Tuğba Çelik
2013
The effects of different cooking methods on the formation of heterocyclic aromatic amines and some physical and chemical properties of goose meat
MSc.