ULUSLARARASI TEBLİĞLER ::..
 

2006

Ak, Kevser (Yük. Müh),  Hamit Köksel (Prof. Dr.), “Molecular Weight Distribution and Pasting Properties of Acid Modified Amylotype Corn Starch”, EURO FOOD CHEM XIII  “Macromolecules and Their Degradation Products in Food–Physiological, Analytical and Technological Aspects”, Hamburg, Almanya, 21–23 Eylül 2005, P.113, 1 s.

·        AK, Kevser (Yük. Müh.), Serpil Öztürk (Yük. Müh.), Arzu Başman (Öğr. Gör. Dr.), Özen Özbaş Özboy (Doç.Dr.), Hamit Köksel (Prof. Dr.), “Effects of Autoclaving Cycles on Enzyme Resistant Starch Formation”, EURO FOOD CHEM XIII “Macromolecules and Their Degradation Products in Food–Physiological, Analytical and Technological Aspects”, Hamburg, Almanya, 21–23 Eylül 2005, P.102, 1 s.

·        ARIK, Aytunga (Yük. Müh.), Ferhunde US (Prof.Dr.), Y. Dinler, H.G. Akıllıoğlu, “Swelling and Solubility Characteristics of Starches From Different Botanical Sources”, Euro Food Chem. XIII, Macromolecules and Their Degradation Products in Food - Physiological, Analytical and Technological Aspects, Hamburg, Germany, September 21-23, 2005, 3s.

·        ARSLAN, Seher (Dr.), Ali Topcu (Dr.), İlbilge Saldamli (Prof. Dr), “Utilization of Fat Replacers in the Production of Functional White Cheese”, 2nd International Congress on Functional  Foods And Nutraceuticals, 4-6 Mayıs, 2006, İstanbul/Türkiye.

·        ARSLAN, Seher (Dr.), Ali Topçu (Dr.), İlbilge Saldamli, (Prof. Dr.), “Effects of Fat Replacer on Chemical, Textural and Sensory Properties of Low Fat Turkish White Cheese”, Euro Food Chem XIII, 19-23 Eylül 2005, Hamburg, Almanya.

·        BAHÇECİ, K. Savaş (Yük. Müh.), Vural Gökmen (Doç. Dr.), Jale Acar (Prof. Dr.), “Investigation on the formation of guaiacol by Alicyclobacillus acidoterrestris in model apple juice system”, EURO FOOD CHEM XIII, Hamburg, Germany, September 19-23, 2005, 4s.

·        BASMAN, Arzu (Öğr. Gör. Dr.), Berrin Özkaya (Prof. Dr.), Hamit Köksel (Prof. Dr.), “Destruction of Phytic Acid in Leavened and Unleavened Turkish Flat Breads, Euro Food Chem XIII “Macromolecules And Their Degradation Products In Food–Physiological”, Analytical And Technological Aspects”, Hamburg, Germany, 19-23 Eylül 2005,3s.

·        BAŞMAN, Arzu (Öğr. Gör. Dr.), Hamit Köksel (Prof. Dr.), Ayhan Atlı (Prof. Dr.), “Utilization of Transglutaminase to Increase the Level of Bran Supplementation into Spaghetti”, 2nd International Congress on Functional Foods and Nutraceuticals, İstanbul, Turkey, 4-6 Mayıs 2006, 1 s.

·        Bozdemir, M. Tijen (Prof. Dr.), Seda Karasu-Yalcın (Yük. Müh.), Z. Yesim Ozbas (Prof. Dr.), “Effect of temperature on growth and glycerol production kinetics of two endogenic wine yeast strains”, 2nd FEMS Congress of European Microbiologists-Integrating Microbial Knowledge into Human Life, Madrid, Spain,  July 4-8, 2006, Integrating Microbial Knowledge into Human Life, Abstracts Book, FEMS-SEM, 1s.

·        Erdem, Yaşar K. (Doç.Dr.), Zerrin Yüksel (Yük. Müh.), “Seperation of major bovine milk proteins by RP-HPLC: a simple, rapid and sensitive method”, 2nd Symposium on Recent Advances in Food Analysis, 2-4 Nov., 2005, Prague, Czech Republic.

·        FEVZIOĞLU, Mehtap (Gıda Müh), Ali Topçu (Öğr. Gör. Dr.), Arzu Başman (Öğr. Gör. Dr.), “Hydroxymethylfurfural (HMF) Contents of Some Commercial Dietetic Cereal Products”, 2nd International Congress on Functional Foods and Nutraceuticals, İstanbul, Turkey, May 4-6, 2006, 1s.

·        FEVZIOĞLU, Mehtap, Arzu Başman (Öğr. Gör. Dr.), Dilek Sivri Özay (Doç. Dr.), Hamit Köksel (Prof. Dr.), “Effects of Various Additives on Pasting Properties of Rice-wheat Extrudates”, 5th European Young Cereal Scientists and Technologists Workshop, Gaziantep, Türkiye, 5-7 Temmuz 2006, 1s.

·        Gökmen, Vural (Doç. Dr.), Arda Serpen (Yük. Müh.), “Modeling Acrylamide Formation Using Artificial Neural Network”, COST-IMARS Joint Workshop on Maillard Reaction in Food and Medicine, 2006, 24-27 May, Napels, Italy.

·        Gökmen, Vural (Doç. Dr.), B. Akbudak (Dr.), Arda Serpen (Yük. Müh.), Jale Acar, (Prof. Dr.), Z. M.Turan (Prof. Dr.), A. Eriş (Prof. Dr.), “Effects of Controlled Atmosphere Storage and Low-Dose Irradiation on Potato Tuber Components Affecting Acrylamide Formation Upon Frying”, Euro Food Chem XIII, 21-23 Sep 2005, Hamburg, GERMANY

·        Gökmen, Vural (Doç. Dr.), H. Şenyuva (Dr.), “Kinetic analysis of acrylamide formation in fructose-asparagine model system", Second International Symposium on Recent Advances in Food Analysis, 2-4 Nov 2005, Prague, Czech Republic

·        Gökmen, Vural (Doç. Dr.), H. Şenyuva (Dr.), B. Dülek, A.E. Çetin (Prof. Dr.), “Correlation between Surface Color and Acrylamide in Potato Chips : Machine-Vision Based Approach as a Rapid Detection Tool, COST Action 927 “Thermally processed Foods: Possible Health Implications” III. Workshop, 23-24 Sep 2005, Hamburg, Germany.

·        Gökmen, Vural (Doç. Dr.), H. Z. Şenyuva, (Dr.), 2006, “Formation of furan during headspace analysis, Joint DG SANCO/EFSA/DG JRC Workshop”, Furan in Food: Analytical methods and brainstorming on the elements to be included in a database, 19 May 2005, Brussels, Centre Borschette, Belgium.

·        Gökmen, Vural (Doç. Dr.), H.Z. Şenyuva (Dr.), “Suppression of Acrylamide Formation by Some Cations in Glucose­Asparagine Model System”, COST-IMARS Joint Workshop on Maillard Reaction in Food and Medicine, 2006, 24-27 May, Napels, Italy

·        GÜLBAŞ, Yalçıntaş Sanem (Yük. Müh.), Eren Numanoğlu (Yük. Müh.), Nilgün Günal, Ali Topcu (Dr), Gülden Köksal (Prof. Dr),  İlbilge Saldamli (Prof. Dr), “A Study on The Retention Characteristics of Different Vitamins as Fortification Agents in The White Cheese Curd”, 2nd  International Congress on Functional  Foods And Nutraceuticals, 4-6 Mayıs, 2006, İstanbul/Turkey.

·        Kahraman, Kevser (Yük. Müh.), Hamit Köksel (Prof. Dr.), “Amylotype Corn Starch and Resistant Starch Formation, 2nd International Congress on Functional Foods and Nutraceuticals, Istanbul, Türkiye, 4-7 Mayıs 2006, 1 s.

·        Kahraman, Kevser (Yük. Müh.), Hamit Köksel (Prof. Dr.), “Production and Characterization of Acid Modified Corn Starch and Resistant Starch Preparations from Amylotype Starch”, 5th European Young Cereal Scientists and Technologists Workshop, Gaziantep, Türkiye, 5-7 Temmuz 2006, 1 s.

·        Karasu-Yalcın, Seda (Yük. Müh.), Sule Ergul-Senses (Yük. Müh.), Z. Yesim Ozbas (Prof. Dr.), M. Tijen Bozdemir (Prof. Dr.), “Investigation of citric acid production by a novel endogenic Yarrowia lipolytica strain in a fructose medium”, 2nd FEMS Congress of European Microbiologists-Integrating Microbial Knowledge into Human Life, July 4-8, 2006, Madrid, Spain, Integrating Microbial Knowledge into Human Life, Abstracts Book, FEMS-SEM, 1s.

·        KÖKSEL, Hamit (Prof. Dr.), Arzu Başman (Öğr. Gör. Dr.), Serpil Öztürk (Yük. Müh.), Kevser Ak (Yük. Müh.), Özen Özbaş Özboy (Doç.Dr.), “Evaluation of Pasting Properties, Molecular Weight Distribution and Enzyme Resistant Starch Content of Corn Starch Hydrolysed at Various Levels”, EURO FOOD CHEM XIII   “Macromolecules and Their Degradation Products in Food–Physiological, Analytical and Technological Aspects”, Hamburg, Almanya, 21–23 Eylül 2005, P.82, 1 s.

·        ÖNAL-ULUSOY Baran (Yük. Müh.), Pamela White (Prof. Dr.), Earl Hammond (Prof. Dr.), Mehmet Mutlu (Prof. Dr.), “Enhancing Frying Quality Of Soybean Oil With Oleate Ester Made From Coriander Extract”, 2nd International Congress on Functional Foods And Nutraceuticals, Istanbul/Turkey, May 4-6, 2006, 2nd International Congress on Functional Foods And Nutraceuticals Abstract Book, İstanbul, 2006, 1s.

·        Özbaş, Z.Yeşim (Prof. Dr.), S.Aykut Aytac (Prof. Dr.), “Immunomagnetic separation of Escherichia coli O157 from foods”, 2nd FEMS Congress of European Microbiologists, Spain, 4-8 Temmuz 2006, 2nd FEMS Congress of European Microbiologists Abstracts Book, Madrid, 2006, 1s.

·        ÖZBEY, Ayşe (Yük. Müh), Ümran Uygun (Doç. Dr.), Chemical Composition and Functional Properties of Laurocerasus Officinalis (Cherry Laurel) Fruit, 2nd International Congress on Functional Foods and Nutaceuticals, Istanbul, May 4-6, 2006.

·        ÖZBEY, Fatih (Dr.), Ali Topcu (Dr.), İlbilge Saldamli (Prof. Dr.), “The Effects of Utilization of Soy Milk in Probiotic Yoghurt Production on Chemical, Textural and Microbiological Properties of Yoghurt”, 2nd  International Congress on Functional  Foods And Nutraceuticals, 4-6 Mayıs 2006, İstanbul/Türkiye.

·        ÖZTÜRK, Serpil (Yük. Müh.), İsmail Hakkı Boyacı (Doç. Dr.), Kevser Ak (Yük. Müh.), Arzu Başman (Öğr. Gör. Dr.), Hamit Köksel (Prof. Dr.), “Optimization of the Processing Conditions Affecting Enzyme Resistant Starch Formation”, EURO FOOD CHEM XIII  “Macromolecules and Their Degradation Products in Food–Physiological, Analytical and Technological Aspects”, Hamburg, Almanya, 21–23 Eylül 2005, P.106, 1 s.

·        Özvural, Emin Burçin (Yük. Müh.), Halil Vural (Prof. Dr.), “The effects of interesterification in vegetable oils and oil blends’’, 2nd International Congress on Functional Foods and Nutraceuticals, Istanbul, May 4-6 2006, Abstract Book, İstanbul, 1s.

·        Özvural, Emin Burçin (Yük. Müh.), Halil Vural (Prof. Dr.), “The replacement of animal fats by interesterified oil blends in frankfurter manufacture”, 2nd International Congress on Functional Foods and Nutraceuticals, Istanbul, May 4-6 2006, Abstract Book, İstanbul, 1s.

·        SALDAMLI, Ilbilge (Prof.Dr.), Banu Kartal, Ali Topçu (Dr.), “Production Techniques of Lactose Reduced Milk For Lactose Intolerance Individuals”, Euro Food Chem XIII, 19-23 Eylül 2005, Hamburg, Almanya.

·        SENÖZ, Berrin (Yük. Müh), Ümran UYGUN (Doç. Dr.), Serpil Öztürk (Yük. Müh), Hamit Köksel (Prof. Dr.), “The effects of storage and processing on residue levels of some organophosphorus pesticide residues in wheat and cookies”, Proceedings of Euro Food Chem XIII Conference, Hamburg, Germany, 21-23 Eylül 2005, V.2 p. 664-667(3s).

·        SENÖZ, Berrin (Yük. Müh.), Ümran Uygun (Doç. Dr.), Serpil Öztürk (Yük. Müh.), Hamit Köksel (Prof. Dr.), Ayhan Atlı (Prof. Dr.), “The Effects of Storage and Processing on Residue Levels of Some Organophosphorus Pesticide in wheat, Flour, Bran Cookies, Semolina and Spaghetti”, 4th MGPR International Symposium of Pesticide in Food and the Environment in the Mediterranean Countries and MGPR Annual Meeting 2005, Kuşadası, Türkiye, 21-24 Eylül 2005.

·        Senses-Ergul, Sule (Yük. Müh.), Z. Yesim Ozbas (Prof. Dr.),  “Comparison of recovery of some xerotolerant yeast strains from artificially inoculated systems by using different media”, 2nd FEMS Congress of European Microbiologists-Integrating Microbial Knowledge into Human Life, July 4-8, 2006, Madrid, Spain, Integrating Microbial Knowledge into Human Life, Abstracts Book, FEMS-SEM, 1s.

·        ŞENÖZ, Berrin (Yük. Müh.), Ümran Uygun (Doç. Dr.), Hamit Köksel (Prof. Dr.), Ayhan Atlı (Prof. Dr.), “Residue Levels of Some Oranophosphorus Pesticides in Wheat and Spaghetti” ICC-Jubilee Conference 1955-2005, Cereals-the Future Challenge, Vienna, Austria, July 3-6, 2005.

·        Şenyuva, H. (Dr.), Vural Gökmen (Doç. Dr.), B. Dülek, A.E. Çetin (Prof. Dr.), “Relation between Color and Acrylamide in Roasted Coffee - Spectrometric Measurement and Computer Vision Based Image Analysis Approaches”, Second International Symposium on Recent Advances in Food Analysis, 2-4 Nov 2005, Prague, Czech Republic

·        TIFTIK, Bengihan (Gıda Müh), Yelda Yamatma (Gıda Müh), Banu Ekebaş, Arzu Başman (Öğr. Gör. Dr.), Hamit Köksel (Prof. Dr.), “Utilization of Enzymes to Prevent Staling in Whole Wheat Bread”, 2nd International Congress on Functional Foods and Nutraceuticals”, İstanbul, Türkiye, 4-6 Mayıs 2006, 1s.

·        TOPÇU, Ali (Dr.), Ilbilge Saldamli, (Prof Dr.), “Evaluation of Proteolysis and Sensorial Properties of Kasar Cheese”, Euro Food Chem XIII, 19-23 Eylül 2005, Hamburg, Almanya.

·        TOPÇU, Ayaz Aylin (Dr.), Ali Topçu (Dr.), Yurttagul, M (Prof. Dr.), “The Nitrate and Nitrite Levels of Some Vegetables in Turkey”, Euro Food Chem XIII, 19-23 Eylül 2005, Hamburg, Almanya.

·        TURAN, Semra (Yük. Müh.), İhsan Karabulut (Dr.), Halil Vural (Prof. Dr.), “Characterization And Oxidative Stability Of Enzymatically Produced Soybean Oil-Based Structured Lipids”, 26th World Congress And Exhibition Of The Isf, Modern Aspects Of Fats And Oils: A Fascinating Source Of Knowledge, Prague, Czech Republic, September, 25-28, 2005, Abstracts book, USA, AOCS press, 1s.

·        TURAN, Semra (Yük. Müh.), İhsan Karabulut (Dr.), Halil Vural (Prof. Dr.), “Effects Of a-Tocopherol On Autooxidation Of Enzimatically Produced Structured Lipids”, Euro Food Chem Xii, Hamburg, Germany, September 21-23, 2005, Abstract Volume, 1s.

·        TURAN, Semra (Yük. Müh.), İhsan Karabulut (Dr.), Halil Vural (Prof. Dr.), “Oxidative Stability Of Structured Lipids Produced From Soybean Oil And Caprylic Acid During Storage”, 2nd International Congress on Functional Foods and Nutraceuticals, Istanbul, May 4-6 2006, Abstract Book, İstanbul, 1s.

·        UYGUN, Ümran (Doç. Dr.), Recep Özkara, Ayşe Özbey (Yük. Müh), Hamit Köksel (Prof. Dr.), “Fate of Malathion and Fenitrothion and Their Metabolites on Barley During Malting”, ICC-Jubilee Conference 1955-2005, Cereals-the Future Challenge, Vienna, Austria, July 3-6, 2005.

·        YALÇIN Seda (Yük. Müh), Arzu Başman (Öğr. Gör. Dr.), “Gluten-free Corn Noodles”, 2nd International Congress on Functional Foods and Nutraceuticals, İstanbul, Turkey, May 4-6, 2006, 1s.

·          YALÇIN, Erkan (Yrd. Doç. Dr.), Berna BİLGİ (Yük. Müh), Süeda ÇELİK. (Prof. Dr.). “Some Functional Properties of Barley Proteins”, Euro Food Chem XIII (EuCheMS Event No. 321) “Macromolecules and their Degradation Products in Food –Physiological, Analytical and Technological  Aspects”, Hamburg, Almanya, 21-23 Eylül, 2005.

·        YALÇIN, Seda (Yük. Müh),  Mehtap FEVZIOĞLU, Arzu Başman (Öğr. Gör. Dr.), “Effects of Emulsifiers on Cooking Properties of Gluten-free Corn Noodles”, 5th European Young Cereal Scientists and Technologists Workshop, Gaziantep, Turkey, July 5-7, 2006, 1s.

·        YALÇIN, Seda (Yük. Müh.), Arzu Başman (Öğr. Gör. Dr.), Ismail Hakkı Boyacı (Doç. Dr.), Hamit Köksel (Prof. Dr.), “Estimation of Damaged Starch in Wheat Flours by Using Rapid Visco Analyser, Euro Food Chem XIII “Macromolecules And Their Degradation Products In Food–Physiological”, Analytical And Technological Aspects”,  Hamburg, Germany, 19-23 Eylül, 2005, 2s.

 

2005

  1. ARSLAN Seher (Araş. Görv), Ali Topçu (Dr.) , İlbilge Saldamlı (Prof.Dr.), “Production of Cholesterol Lowered Turkish White Cheese and It’s Compositional Properties”, EFFOST Annual Meeting 2004: Food Innovations for an Expanding Europe , Warsaw- Poland, 27-29 October 2004.

  2. BAŞMAN, Arzu (Öğr. Gör. Dr.), Esra İbanoglu (Doç. Dr.), Şenol İbanoglu (Doç. Dr.), Hamit Köksel (Prof. Dr.), “Effect of Dry Heating on Viscosity Values of Various Starch-gum Mixtures”, ICC-Jubilee Conference, Vienna, Austria,  July 3-6, 2005, 58.

  3. BAŞMAN, Arzu (Öğr. Gör. Dr.), Hamit Köksel (Prof. Dr.), Ali Topçu (Öğr. Gör. Dr.), “Utilization of Transglutaminase in the Production of Gluten-free Cookies for Celiac Patients”, ICC-Jubilee Conference, Vienna, Austria ,July 3-6, 2005, 59.

  1. BAŞMAN, Arzu (Öğr. Gör. Dr.), Hamit Köksel (Prof. Dr.), P.K.W. NG, “Effects of Transglutaminase Enzyme on Proteins, Dough Rheology and Bread Quality Characteristics of Wheat Flour and Blends of Wheat-barley and Wheat-soy flours”,  4th European Young Cereal Scientist and Technologist Workshop, Vienna, Austria, June 29-July 1, 2005, (sözlü bildiri).

  1. BAŞMAN, Arzu (Öğr. Gör. Dr.), Serpil Ozturk (Araş. Gör.), Kevser Ak (Arş. Gör.), Özen Ozboy Ozbas (Doç. Dr.), Hamit Koksel (Prof. Dr.), “Evaluation of Various Properties of Acid Hydrolysed Corn Starches”, ICC-Jubilee Conference, Vienna, Austria, July 3-6, 2005, 144.

  1. BİLGİ, Berna (Arş. Gör.), Ismail Hakkı Boyacı (Doç. Dr.), Turhan Tuncer, Süeda Çelik (Prof. Dr.), Hamit Köksel (Prof. Dr.). “Estimation of wheat kernel hardness using rapid visco analyser” ”, ICC-Jubilee Conference, Cereals - The Future Challenge, Vienna, Austria, July 3-6, 2005, (Book of Abstracts, page 71).

  1. ERKAN, Handan (Yük. Müh.), Süeda Çelik (Prof. Dr.), Berna Bilgi (Arş. Gör.), Hamit Köksel (Prof. Dr.). “Barley tarhana: Chemical composition and sensory properties”, ICC-Jubilee Conference, Cereals - The Future Challenge, Vienna, Austria, July 3-6, 2005. (Book of Abstracts, page 70.)

  2. GÖKMEN, Vural (Doç. Dr.) Jale Acar (Prof. Dr.), Kemal Sarıoğlu (Dr.), “Liquid Chromatographic Method for the Determination of Patulin in Apple Juice Using Solid-Phase Extraction”, 25. International Symposium on Chromatography, Paris, France (ISC04), 4-8 October 2004.

  1. GÖKMEN, Vural (Doç. Dr.), Hamide Z. Şenyuva (Dr.), “A Generic Sample Preparation Method for the Determination of Acryamide in Thermally Processed Foods”, 29th International Symposium on High Performance Liquid Phase Separations and Related Techniques, Stockholm, SWEDEN, June 26-30, 2005.

  1. GÖKMEN, Vural (Doç. Dr.), Hamide Z. Şenyuva (Dr.), Jale Acar (Prof. Dr.), Kemal Sarıoğlu (Y. Doç. Dr.), “Determination of Acrylamide in Potato Chips by High-Performance Liquid Chromatography: Improved Retention by Hydrophılic Retention”, ISC’04: Internationl Symposium on Chromatography, Paris, FRANCE , 4-8 Ekim 2004.

  1. GÖKMEN, Vural (Doç. Dr.), Jale Acar (Prof. Dr.), Kemal Sarıoğlu (Y. Doç. Dr.), “Liquid Chromatographic Method for the Determination of Patulin in Apple Juice Using Solid-Phase Extraction”, ISC’04: Internationl Symposium on Chromatography, Paris, FRANCE, 4-8 Ekim 2004.

  1. Kara, Meryem (Öğ. Gör.), Dilek Sivri Özay (Doç. Dr.), and Hamit Köksel (Prof. Dr.), "Utilization of high-protease activity flours and commercial proteases in production of low fat cookie" ICC Jubilee Conference, Viyana, 2005.

  1. KESKIN, Semin Ozge (Gıda Yük.Müh), Serpil Öztürk (Araş.Gör.), Serpil Şahin (Doç.Dr.), Hamit Köksel (Prof Dr.), Gülüm Şumnu (Doç.Dr.), “Baking of Cookies in Halogen Lamp-Microwave Combination Oven”, ICC-Jubilee Conference, Cereals-the Future Challenge, Vienna, Austria, July 3-6, 2005, 143.

  1. KÖKSEL, Hamit (Prof. Dr.), Arzu BAŞMAN (Öğr. Gör. Dr.), “Effects of Transglutaminase Enzyme on Rice and Amaranth Proteins”, ICC-Jubilee Conference, Vienna, Austria, July 3-6, 2005, 104.

  1. OLANCA, Burcu (Araş. Gör.), Dilek Sivri Özay (Doç. Dr.) “Effects of Some Natural and Synthetic Protease Inhibitors on The Activity of Wheat Bug (Eurygaster spp.) Proteases”, The European Young Cereal Scientists and Technologists Workshop, Viyana, Avusturya, 29 Haziran-1 Temmuz, 2005, Abstract Book, 66 s.

  1. OLANCA, Burcu (Araş. Gör.), Dilek Sivri Özay (Doç. Dr.), Hamit Köksel (Prof. Dr.), “Effects of Wheat-Bug (Eurygaster spp.) Damaged Flour on Cookıe Qualıty” ICC-Jubilee Conference, Viyana, Avusturya, 3-6 Haziran, 2005, ICC jubilee Conference Book of Abstracts (Avusturya, ICC-International Association for Cereal Science and Technology, 2005, 187 s).

  1. OZTÜRK, Serpil (Araş.Gör.), Özen Özboy-Özbaş (Doç Dr.), Hamit Köksel (Prof Dr.),  “Effects of dietary fiber presentations and interesterified fats on cookie quality”, 4th European Young Cereal Scientists and Technologists Workshop, Vienna, Austria, June 29th – July 1st 2005, 44 (Oral presentation).

  1. ŞENÖZ, Berrin(Yük Müh.), Ümran Uygun (Yrd. Doç.Dr.), Hamit Köksel(Prof.Dr), H. Ayhan Atlı, “Residue Levels of Some Oranophosphorus Pesticides in Wheat and Spaghetti” ICC-Jubilee Conference 1955-2005, Cereals-the Future Challenge, Vienna, Austria, July 3-6, 2005, (Poster bildiri).

  1. ŞENÖZ, Berrin (Yük.Müh.), Ümran Uygun (Yrd. Doç.Dr.), Serpil Öztürk (Araş.Gör.), Hamit Köksel (Prof.Dr.), “The Effects of Storage and Processing on Residue Levels of Some Organophosphorus Pesticide Residue in Wheat and Cookies” EURO FOOD CHEM XIII, Hamburg, September 19-21, 2005, (Poster bildiri).

  1. ŞENYUVA, Hamide Z. (Dr.), Vural GÖKMEN (Doç. Dr.), “In-House Validation of A Liquid Chromatography-Mass Spectrometry Method for the Analysis of Acrylamide in Potato and Cereal Based Foods”, 29th International Symposium on High Performance Liquid Phase Separations and Related Techniques, Stockholm, SWEDEN , June 26-30, 2005.

  1. TOPÇU Ali (Dr), Eren Numanoğlu, Eda Çığ, Fatma İnal, ilbilge Saldamlı (Prof.Dr.) “Proteolysis and storage stability of UHT milk produced in Turkey”, First IDF international  symposium on Indigenous Enzymes in Milk, Cork, Ireland, 19-22 April, 2005

  2. TURAN, Semra (Arş.Gör.), İhsan Karabulut (Arş.Gör), Gürol Ergin (Prof. Dr), “Confectionary Fats Produced by Chemical Interesterification of Sunflower Oil and Palm Oil Stearin”, 3rd Euro Fed Lipid Congress and Expo: Oils Fats and Lipids in a Changing World, Edinburg, UK, September, 5-8, 2004, Book of Absract, 193.

  1. UYGUN, Ümran (Yrd.Doç.Dr.)., Recep Özkara, Ayşe Özbey (Araş.Gör.), Hamit Köksel (Prof. Dr.),  “Fate of Malathion and Fenitrothion and Their Metabolites on Barley During Malting” ICC-Jubilee Conference 1955-2005, Cereals-the Future Challenge, Vienna, Austria, July 3-6, 2005 (Poster bildiri).

  1. UZUNOGLU, Nazmiye, Berrin Ozkaya (Prof. Dr.), Hazım Özkaya (Prof. Dr.), Arzu Başman (Öğr. Gör. Dr.), Hamit Köksel (Prof. Dr.), “ Effects of Wheat Variety, Extraction Rate and Drying Method on the Quality Characteristics of Eriste”, ICC-Jubilee Conference, Vienna, Austria, July 3-6, 2005, 105.

  1. YALÇIN Erkan (Dr.),  Süeda Çelik (Prof. Dr.)  “Solubılıty And Foamıng Propertıes Of Barley Proteın Isolate” , ICC-Jubilee Conference, Cereals - The Future Challenge, Vienna, Austria, July 3-6, 2005. (Book of Abstracts, page 72.)

  1. YALÇIN Seda (Araş. Gör.), Arzu Başman (Öğr. Gör. Dr.), “Production of Gluten-free Rice Noodles”, ICC-Jubilee Conference, Vienna, Austria, July 3-6, 2005,179.

 

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1. ERDEM, Y.Kemal (Doç. Dr.), 2002, “A new approach on the effect of denatured whey proteins on renneting of milk concentrated by ultrafiltration”, in Proc. Of 26th IDF World Dairy Congress, Paris, France,24-27 September 2002, B2-16

2. YUKSEL, Zerrin (Arş. Gör.),, Y.Kemal. Erdem (Doç. Dr.), 2002, “The effects of heat treatments on hydrophobic interactions of the milk proteins”, in Proc. Of 26th IDF World Dairy Congress, Paris, France,24-27 September 2002, B2-17

3. AKBULUT, Bengi (Arş. Gör.),, Y.Kemal. Erdem (Doç. Dr.), 2002, “The influence of heat induced modifications of surface hydrophobic sites of the protein system on renneting of ultrafiltered milk”, in Proc. Of 26th IDF World Dairy Congress, Paris, France,24-27 September 2002, B2-18

4. YUKSEL, Zerrin (Arş. Gör.), Y.Kemal. Erdem (Doç. Dr.), 2003, “The influence of Ultrafiltration on hydrophobic interactions of milk proteins in the presence of fat globules on the course of renneting”, in Proc. Of 3rd NIZO Dairy Conference, Arnhem, The Netherlands, 11-13 June 2003, P 1.

5. MERCANOĞLU, B (Araş. Gör.). S. A. Aytaç (Prof.), M. A. Ergün (Dr.), E. Tan (Dr.), İ. Ercan (Doç.),”Isolation of Listeria monocytogenes by using immunomagnetic separation (IMS) technique and atomic force microscope (AFM) in buffer solutuons”, FEMS-Symposium on The versatility of Listeria Species, İzmir, 10-11 October 2002, Symposium on The versatility of Listeria Species (İzmir, Publication of The Turkish Microbiological Society No:44, 2002).

6. Yalçıntaş Sanem (Arş. Gör.),, Saldamlı İlbilge (Prof. Dr.), “Fortification of Turkish Lor Cheese for some risk groups”, 12th World Congress of Food Science & Technology, Chicago Hilton, Chicago, Illinois, USA, July 16-19 2003.

7. KARABULUT, İhsan (Araş.Gör), Semra Turan (Araş.Gör.), Baran Önal (Araş.Gör), “Some Physical Properties and Chemical Properties of Shortening Marketed in Turkey”, 12th World Congress of Food Science and Technology, Abstracts of Paper Presented, July 16-19, Chicago, Illinois, USA, 1s.

8. GÖKMEN, Vural (Doç. Dr.), K. Savaş Bahçeci (Araş. Gör.), Arda Serpen (Araş. Gör.), Jale Acar (Prof. Dr.), “Determination of lipoxygenase activity of some vegetables using a modified spectrophotometric method”, 3rd Aegean Analytical Chemistry Days, Polihnitos, Lesvos, Greece, p 95-98.

9. ARSLAN KAYA Seher (Araş. Gör.), Hüsnü Yusuf Gökalp (Prof. Dr.),  “The Effects of Different Salt and Phosphate Levels on the Emulsion Properties of Frozen  Hen Meats”, 12th World Congress of Food Science and Technology, Chicago, USA, July 16-19, 2003.

10. ÖNAL Baran (Arş. Gör.), Gürol Ergin, “Deep-Frying Performance of Canola oil during two different frying intervals and in addition of natural antioxidant”, 12th World Congress of Food Science and Technology, Chicago, USA, July 16-19, 2003.

11. KARASU, Seda (Y. Müh.), Z. Yeşim Özbaş (Prof.), “Comparison of growth and glycerol production kinetics of two endogenic wine yeast strains in different substrate media”, 1st FEMS Congress of European Microbiologists, Slovenia, June 29-July 3, 2003, Abstract Book (Netherlands, Elsevier, 2003, 535s)

12. ŞENSES, Şule. (Y. Müh), Z. Yeşim Özbaş (Prof.), “Isolation and identification of xerotolerant yeasts from fruit yoghurt and quark samples”, 1st FEMS Congress of European Microbiologists, Slovenia, June 29-July 3, 2003, Abstract Book (Netherlands, Elsevier, 2003, 535s) 

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