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1.
“Infection Free Biomaterials and High Performance Biosensors by
Plasma Polymerisation Techique”
Mutlu, Mehmet
(Prof. Dr.),
COST Project, in COST Action "COST 527 Plasma Polymerisation and
Related Materials", General Coordinator: Prof. Dr. Hynek
Biederman, Supported by Turkish Scientific and Technical
Research Council, TUBITAK, Project No: MISAG-COST 527,
Collaborators; Başkent University, Medical School, Department of
Neurosurgery (Assoc. Prof. Dr. Hakan Caner), Hacettepe
University, Chemical Engineering Department (Assoc. Prof. Dr.
Selma Mutlu), VITO-Belgium (Dr. Sabine Paulussen), Czech
Republic, Charles University, Faculty of Mathematics and
Physics, Department of Polymer Physics, (Prof. Dr. Hynek
Biederman), 2001.
2.
“Preparation of Mass Sensitive
Immunosensors and Single Layer Multienzyme Electrodes by Plasma
Polymerisation Technique”
Mutlu, Mehmet
(Prof. Dr.),
EUREKA Project, No 2080 PLASMA//BIOSENSE; Collaborators;
Hacettepe University, Bioengineering Division and Food
Engineering Departments (Asst. Prof. Dr. Selma Mutlu and Res.
Asst. I.H. Boyacı), Czech Republic, Charles University, Faculty
of Mathematics and Physics, Department of Polymer Physics,
(Prof. Dr. Hynek Biederman), SEM Laboratory Equipment Co. Ltd.,
(Marketing Manager Mr. Salih Öztunaoğlu), 2000.
3.
“Development of
Simple and Rapid Sample Preparation Methods for the Analysis of
Heat-Induced Compounds Causing Adverse Health Effects in Foods,
Their Survey in Foods of Turkish Origin, and Investigating the
Parameters Affecting Their Formation” COST Action 927: Thermally
Processed Foods-Possible Health Implications, Project no. TOVAG
COST 927-2 (Doç. Dr. Vural GÖKMEN)
4.
”Investigation
of the Inhibition Possibilities of Oxidative Enzymes in Foods by
Maillard Reaction Products” COST Action 928: Control and
Exploitation of Enzymes for Value-Added Food Products, Project
No. TOVAG COST 928 (Doç. Dr. Vural GÖKMEN)
5. “Thermally Processed Foods - Possible
Health Implications”, ESF COST Action 927, Proje no. TOVAG-COST
927-2.
6. “Control and Exploitation of Enzymes
for Value-Added Food Products”, ESF COST Action 928, Proje no.
TOVAG-COST 928.
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