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FACULTY OF AGRICULTURE
Prof. Dr. Muhammet İrfan AKSU (Head of Department)
Prof. Dr. Muhammet İrfan AKSU (Head of Department)
Prof. Dr. Muhammet İrfan AKSU (Head of Department)
  • Telephone: +90 222 239 37 50 (Ext: 4880)
  • E-Mail: email
  • Profile: YOK Academic
  • Profile: Google Scholar
  • Orchid No: 0000-0001-9391-6955
  • Researher ID: AAF-5166-2020
  • Scopus ID: 7007100192
  • Research Interests: Meat Science and Technology Fermented Meat Products Cooced Meat Products Poultry Meat

1) EDUCATION

Degree

Depeartman/ Sub-Department

University

Year

Bachelors Degree

Agricultural Engineer

Food Science and Technology

Atatürk University Faculty of Agriculture

1987-1992

Master's Degree

Food Engineering

Atatürk University

Institute of Science

1992-1995

Doctorate Degree

Food Engineering

Atatürk University

Institute of Science

1995-1999

 

2 )  ACADEMIC TITLES

Title

Professional Experience

Year

Res. Assist.

Atatürk Üniversity, Faculty of Agriculture, Department of Food Engineering

1993-2000

Assist. Prof. Dr.

Atatürk Üniversity, Faculty of Agriculture, Department of Food Engineering

2000-2007

Assoc. Prof. Dr.

Atatürk Üniversity, Faculty of Agriculture, Department of Food Engineering

2007-2013

Prof. Dr.

Atatürk Üniversity, Faculty of Agriculture, Department of Food Engineering

2013-2019

Prof. Dr.

Eskisehir Osmangazi University, Faculty of Agriculture, Department of Food Engineering

2019-

     

3) COURSES

Meat Science and Technology,
Establishment and Organization of Meat Plants,
Meat Products Processing Engineering,
Seafood Processing Technology,
Poultry Meat Processing Technology,
Process Design,
Food Chemistry and Analysis,
Food Analysis,

 

4)  MENTORING ACTIVITY

4.1  Masters Theses

  1. The effect of Vitamin E and Different Storage Conditions on Lipid Oxidation and Colour and Sensory Properties of Kavurma. Atatürk University (Mahmut ADIGUZEL-2005)
  2. High Pressure Application on Meat Technology. Atatürk University (Hayrunnisa OZLU-2006)
  3. The Effects of Urtica Dioica L. and Modıfıed Atmosphere Packagıng on Qualıty Properties and Shelf Life of Minced Beef. Atatürk University (Esen ALP-2008)
  4. Free Amino Acid Composition some Pastirma types (Sırt, Bohça, Şekerpare). Atatürk University (Sinan CEYLAN-2009)
  5. The Quality Properties of Sırt, Şekerpare, Bohça and Kuşgömü Pastırma Types. Atatürk University (Neslihan ÇAKICI-2012)
  6. The Effects of Different Nitrite Levels on Free Amino Acid Composition and Some Other Qualitative Properties of Pastırma. Atatürk University (Ebru ERDEMİR-2012)
  7. Effect of Water Extract of Urtica dıoica L. on the Shelf life of Vacuum Packaged Beef Steaks. Atatürk University (Hamide ALINEZHAD -2015)
  8. Determnation Fatty Acid Composition of Phospholipids in Production. Atatürk University (Mehmet DOĞAN -2016)

 

5)   PUBLICATIONS

5.1 Manuscripts Printed in International Refereed Journals

  1. Aksu, M.I, & Kaya, M. (2001). Some microbiological, chemical and physical characteristics of pastırma marketed in Erzurum. Turkish Journal of Veterinary & Animal Science. 2001; (3). 319-326.
  2. Aksu, M.I, & Kaya, M. (2001). The effect of starter culture use in pastirma production on the properties of end product. Turkish Journal of Veterinary & Animal Science.  (6)847-854.
  3. Aksu, M.I, & Kaya, M. (2002). Some Microbiological and Chemical Properties of Pastirma Produced Using Potassium Nitrate and Starter Culture. Turkish Journal of Veterinary & Animal Science. (1) 26, 125-132.
  4. Öz, F., Kaya, M., & Aksu, M.I. (2002). The Effect of Different Nitrite Doses and Starter  Culture Usage on the Growth of Escherichia coli o157:H7 in the Sucuk (Turkish Style Dry Sausage) Processing. Turkish Journal of Veterinary & Animal Science. 26 (3), 651-657.
  5. Aksu, M.I, & Kaya, M. (2002). Production of Pastirma with different curing methods and using starter culture. Turkish Journal of Veterinary & Animal Science. 26 (4), 909-916.
  6. Aksu, M.I, & Kaya, M. (2002). The possibilities for the use of commercial starter cultures in pastirma production. Turkish Journal of Veterinary & Animal Science. 26 (4), 917-923.
  7. Aksu, M.I, & Kaya, M. (2002). Effect of Commercial Starter Cultures on the Fatty Acid Composition of Pastirma. Journal of Food Science, 67 (6), 2342-2345.
  8. Aksu M.I., Aktaş, N., & Kaya, M. (2002). Effect of Commercial Starter Cultures on the Myofibrillar Proteins of Pastirma, a Turkish Dry Meat Product. Journal of Food Science, 67 (7), 2548-2551.
  9. Macit, M., Aksakal, V., Emsen, E., Aksu, M.I., Karaoglu, M., & Esenbuga, N. (2003). Effects of vitamin E supplementation on performance and meat quality traits of Morkaraman male lambs. Meat Science, 63 (1), 51-55.
  10. Macit, M., Aksakal, V., Emsen, E., Esenbuğa, N., & Aksu, M.I. (2003). Effects of vitamin E supplementation on fattening performance, non-carcass components and retail cut percentages, and meat quality traits of Awassi lambs. Meat Science, 64 (1), 1-6.
  11. Aksu, M.I. (2003). Effect of using Urtica Dioica L. on the quality of Turkish Sucuk (Turkish Style Dry Sausage). Turkish Journal of Veterinary & Animal Science. 27 (3) 685-693.
  12. Aktaş N., Aksu M.I., & Kaya, M. (2003). The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef. Turkish Journal of Veterinary & Animal Science. 27(5) 1207-1211.
  13. Aksu, M.I., Aktaş, N., Kaya, M., & Macit, M. (2003). Morkaraman Kuzu Rasyonuna Vitamin E İlavesinin Myofibriler Proteinler Üzerine Etkisi. Turkish Journal of Veterinary & Animal Science. 27 (4) 987-990.
  14. Ünsal, M., Aksu, M.I., & Kaya, M. (2004). Effect of Vitamin E Supplementation to Diet of Morkaraman Lambs on Intramuscular and Intermuscular Fatty Acid Composition. Turkish Journal of Veterinary & Animal Science. 28(3) 563-568.
  15. Aktaş, N., Aksu, M.I., & Kaya, M. (2003). The Effect of Organic Acid Marination on Tenderness, Cooking Loss and Bound Water Content of Beef. Journal of Muscle Foods. 14, 181-194.
  16. Aksu, M.I, & Kaya, M. (2004). Effect of Usage Urtica Dioica L. on Microbiological Quality of Turkish Sucuk (Turkish Style Dry-Fermented Sausages). Food Control, 15/8 pp 591-595.
  17. Karaoğlu, M., Aksu, M.I., Esenbuğa, N., Kaya, M., Macıt, M., & Durdağ, H. (2004). Effect of Dietary Probiotic on the pH and Colour Characteristics of Carcasses, Breast Fillets and Drumsticks of Broilers. Animal Science. 78(2) 253-260.
  18. Aksu, M.I., Unsal, M., Kaya, M., & Macit, M., (2004). Effect of Vitamin E Supplementation on Intra- and Intermuscular Fatty Acid Composition of Awassi Lambs. Journal of Muscle Foods. 15(3)173-182.
  19. Aktaş, N., Aksu, M.I., & Kaya, M. (2005). Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures. Food Chemistry. 90(4) 649-654.
  20. Aksu, M.I., Kaya, M., & Ockerman H.W. (2005). Effect of Modified Atmosphere Packaging and Temperature on the Shelf Life of Pastirma Produced from Frozen/Thawed Meat. Journal of Muscle Foods. 16(3)192-206.
  21. Aksu, M.I., Aktaş, N., Kaya, M., & Macit, M. (2005). Effects of Vitamin E Supplementation on Myofibrillar Proteins of Fat-Tailed Awassi Male Lambs. Journal of Muscle Foods. 16(3)177-183.
  22. Gül, M., Yörük, M.A., Macit, M., Esenbuğa, N., Karaoğlu, M., Aksakal, V., & Aksu, M.I. (2005). The effect of diets containing differnt levels of common vetch seed (V. Sativa) on fattening performance, slaughter, carcass and meat quality properties of Awassi male lambs. Journal of the Science of Food and Agriculture. 85(9) 1439-1443.
  23. Aksu, M.I, & Kaya, M. (2005). Effect of storage temperatures and time on shelf life of sliced and modified atmosphere packaged-Pastırma, a dry meat product, produced from beef meat. Journal of Science of the Food and Agriculture. 85(8) 1305-1312.
  24. Aksu, M.I., Karaoglu, M., Kaya, M., Esenbuga, N., & Macit, M. (2005). Effect of dietary Humate on the pH, TBARS and Microbiological properties of vacuum and aerobic-packed breast and drumstick meats broilers. Journal of the Science of Food and Agriculture. 85(9)1485-1491.
  25. Aksu, M.I., Kaya, M., & Ockerman, H. W. (2005). Effect of Modified Atmosphere Packaging, Storage Period, and Storage Temperature on the Residual Nitrite of Sliced-Pastirma, Dry Meat Product, Produced From Fresh Meat and Frozen/Thawed Meat. Food Chemistry, 93(2) 237-242.
  26. Aksu, M.I., Karaoğlu, M., Esenbuğa, N., Kaya, M., Macit, M., & Ockerman, H.W. (2005). Effect of dietary probiotic on some quality characteristics of raw broiler drumsticks and breast meat. Journal of Muscle Foods. 85(4), 306-317.
  27. Aksu, M.I, & Kaya, M. (2005). The Effect of a-Tocopherol and Butylated Hydroxyanisole on the Colour Properties and Lipid Oxidation of Kavurma, Cooked Meat Product. Meat Science. 71(2), 277-283.
  28. Kaya, M., & Aksu. M.I. (2005). Effect of Modified Atmosphere and Vacuum Packaging on Some Quality Characteristics of Sliced “Sucuk” Produced Using Probiotics Culture. Journal of the Science of Food and Agriculture. 85(13), 2281-2228.
  29. Karaoğlu, M., Macit, M., Aksu, M.I., Kurbanoğlu, E.B., Esenbuga, N., & Çelebi, Ş. (2005). Effect of Supplemental Ram Horn Hydrolysate (RHH) At Different Levels on Growth Performance and Slaughter Traits of Broilers. Journal of the Science of Food and Agriculture, 85 (13), 2220-2226.
  30. Aksu, M.I., Karaoğlu, M., Esenbuğa, N., Kaya, M., & Macit, M. (2006). Effect of Meat Piece, Packaging Type and Storage Time on the pH, Thiobarbituric Acid Reactive Substances and Microbial Counts in Broilers Supplemented with Ram Horn Hydrolysate at Different Levels in Diets. Food Science and Technology International. 12(2):133-143.
  31. Karaoğlu, M., Esenbuğa, N., Macit, Aksu, M.I., Kaya, M., M., & Kurbanoğlu, E.B. (2005). Effect of dietary ram horn hydrolysate (RHH) on the pH and color characteristics of carcasses, breast fillets and drumsticks of broilers. International Journal of Food Properties. 8:423-438.
  32. Karaoğlu, M., Aksu, M.I., Esenbuga, N., Macit, M., & Durdağ, H. (2006). pH and Colour Characteristics of Carcasses of Broilers Fed with Dietary Probiotics and Slaughtered at Different Ages. Asian-Australasian Journal of Animal Sciences. 19 (4) 605-610.
  33. Aksu M.I. (2007). The Effect of α-Tocopherol, Storage Time, and Storage Temperature on Peroxide Value, Free Fatty Acids and pH of Kavurma, Cooked Meat Product". Journal of Muscle Foods. 18(4)370-379.
  34. Aksu, M.I.,  İmik, H., & Karaoğlu, M. (2007). Influence of Dietary Sorghum (Sorghum vulgare) and Corn Supplemented with Methionine on Cut-Up Pieces Weights of Broiler Carcass and Quality Properties of Breast and Drumsticks Meat. Food Science and Technology International. 13 (5), 361-367.
  35. Aksu, M.I., Kaya, M., & Öz, F. (2008). Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157:H7 in Pastırma, A Dry-Cured Meat Product. Journal of Food Safety. 28(1) 47-58.
  36. Kaban, G., Aksu, M.I., & Kaya, M. (2007). Behavior of Staphylococcus aureus in Sucuk with netle (Urtica dioica L.). Journal of Food Safety. 27 (4); 400-410.
  37. Esenbuğa, N.,  Macit, M., Karaoğlu, M., Aksu, M.I., & Bilgin, Ö. C. (2008). Effects of diets containing different level of humate on performance, slaughter, carcass and meat quality parameters of broilers. Journal of the Science of Food and Agriculture. 88:1201-1207.
  38. Gençcelep, H., Kaban, G., Aksu, M.I., Öz, F. & Kaya, M. (2008). Determination of Biogenic Amines in Sucuk. Food Control. 19: 868-872.
  39. Lacin, E., Aksu, M.I., Macit, M., Yildız, A., Karaoglu M., Esenbuga, N., & Yoruk, M.A. (2008). Effects of different raising systems on colour and quality characteristics of Turkish Pekin duck meats. South African Journal of Animal Science. 38 (3) 217-223.
  40. Kaban, G., Aksu, M.I., & Kaya, M. (2008). Effect of Urtica dioica L. on Growth of S. aureus in Traditional Dry Fermented Sausage (Sucuk). Journal of Muscle Foods. 19(4): 399-409.
  41. Esenbuga, N., Macit, M., Karaoglu, M. Aksakal, V., Aksu, M.I. Yörük, M.A., & Gül, M. (2009). Effect of breed on fattening performance, slaughter and meat quality characteristics of Awassi and Morkaraman lambs. Livestock Science. 123; 255–260.
  42. Aksu, M.İ. (2009). Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma. Journal of Food Science. 74(2)65-72.
  43. Öz, F., Kaya, M., & Aksu, M.I. (2011). Utilization of Thymus vulgaris L.in the Production of Sucuk. Journal of Food Processing and Preservation. 35: 483-487.
  44. Alp, E., & Aksu, M.I. (2010). Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef. Meat Science. 86(2); 468-473.
  45. Aksu, T., Aksu, M.I., Yörük, M.A., & Karaoglu, M. (2011). Effects of organically-complexed minerals on meat quality in chickens. British Poultry Science. 52, 5,558-563.
  46. Ceylan, S., & Aksu, M. I. (2011). Free Amino Acids Profile in Sırt, Bohca, Sekerpare Pastirma, dry cured meat products. Journal of the Science of Food and Agriculture. 91: 956-962.
  47. Celebi, S., Utlu, N., & Aksu, M.I. (2011). Effects of different fat sources and levels on the fatty acid composition in different tissues of laying hens. Journal of Applied Animal Research. 39, 1, March 2011, 25-28.
  48. Esenbuga, N., Macit, M., Karaoglu, M., Aksakal, V., Yörük, M. A., Gül, M., Aksu, M.I., & Bilgin, Ö.C. (2011). A study on possibility of Rosa canina seed use as feed ingredient in diets of Morkaraman male lambs. Tropical Animal Health and Production. 43, 1379-1384.
  49. Yüksel, S., Turgut, L., Yanar, M., Aksu, M.I., Kaban, G., & Ünlü, N. (2011). Fatty Acid Composition, Lean Color and Drip Loss of the Different Muscles from Young Holstein Friesian Bulls Finished on Diets Containing Varied Proportions of Wet Sugar Beet Pulp and Wheat Straw. Bulgarian Journal of Agricultural Science. 17(5), 696-703.
  50. Aksu, M.I., & Alp, E. (2012). Effects of Sodium Tripolyphosphate and Modified Atmosphere Packaging on the Quality Characteristics and Storage Stability of Ground Beef. Food Technology and Biotechnology. 50 (1) 81–87.
  51. Yüksel, S., Yanar, M., Aksu, M.I., Kopuzlu, S., Kaban, G., Sezgin, E., & Öz, F. (2012). Effects of different finishing systems on carcass traits, fatty acid composition, and beef quality characteristics of young Eastern Anatolian Red bulls. Tropical Animal Health and Production. 44:1521–1528.
  52. Lacın, E., Coban, Ö., Aksu, M.I., Sabuncuoglu, N., & Das, H. (2013). The Effects of Different Breeding Methods on Fattening Performance and Parameters Related to Slaughter, Carcass and Some Meat Quality in Broiler Chickens. Kafkas Universitesi Veteriner Fakültesi Dergisi. 19 (2): 283-289.
  53. Aksu, M.I., & Özer, H. (2013). Effects of lyophilized water extract of Satureja hortensis on shelf life and quality properties of ground beef. Journal of Food Processing and Preservation. 37:13, 777-783.
  54. Aksu, T., Aksu, M.I., Onel, S.E., Yakan, A., Kaya, D.A., & Baylan, M. (2014). The Effect of Thyme oil (Thymbra spicata L. var. spicata) on Meat Quality in Japanese Quails. Archiv für Geflügelkunde (European Poultry Science). 78, 1.
  55. Aksu, M.I., Karaoglu, M., Esenbuğa, N., Macit, M., & Öztürk Er, H. (2014). Effects of supplementing broiler diets with Saccharomyces cerevisiae at different levels and frozen storage on the meat quality of breasts and drumsticks. Archiv für Geflügelkunde (European Poultry Science). 78, 3.
  56. Aksu, M.I., & Erdemir, E. (2014). A survey of selected minerals in ready-to-eat pastirma types from different regions of Turkey using ICP/OES. Turkish Journal of Veterinary & Animal Science. 38:564-571.
  57. Coban, Ö., Lacın, E., Aksu, M.I., Kara, A., & Sabuncuoglu, N. (2014). The impact of slaughter age on performance, carcass traits, properties of cut-up pieces of carcasses, and muscle development in broiler chickens. Archiv für Geflügelkunde (European Poultry Science). 78.
  58. Çakici, N., Aksu, M.I., & Erdemir, E. (2015). A Survey of the Physicochemical and Microbiological Quality of Different Pastırma Types: a Dry-Cured Meat Product. CyTA- Journal of Food. 13 (2), 196-203.
  59. Öz, F., Kızıl, M., Çakmak, I.H., & Aksu, M.I. (2015). The Effect of Direct Addition of Conjugated Linoleic Acid on the Formation of Heterocyclic Aromatic Amines in Beef Chops. Journal of Food Processing and Preservation. 39, 2820-2833.
  60. Aksu, M.I., Alinezhad, H., & Erdemir, E. (2015). Effect of lyophilized water extract of Urtica dioica L. on the shelf-life of vacuum packaged beef steaks. Journal of Food Processing and Preservation. 39, 3059-3066.
  61. Aksu, M.I., Erdemir, E., & Çakici, N. (2016). Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite. Korean Journal for Food Science of Animal Resources. 36 (5), 617-625.
  62. Aksu, M.I., Kaya, M., & Öz, F. (2006). Inhibition of Escherichia coli O157:H7 in çemens with different garlic levels. American Journal of Food Technology, 1(1):59-65.
  63. Erdemır, E., & Aksu, M.I. (2017). Changes in the composition of free amino acid during production of pastirma cured with different levels of sodium nitrite. Journal of Food Processing and Preservation. 41 (2), e12801.
  64. Oz, F., Aksu, M.I., & Turan, M. (2017). The Effects of Different Cooking Methods on Some Quality Criteria and Mineral Composition of Beef Steaks. Journal of Food Processing and Preservation. 41,4,
  65. Aksu, M.I., Dogan, M., & Sirkecioglu, A.N. (2017). Changes in the total lipid, neutral lipid, phospholipid and fatty acid composition of phospholipid fractions during pastırma processing, a dry-cured meat product. Korean Journal for Food Science of Animal Resources. 37(1) 18-28.
  66. Karaoğlu, M., Aksu, M. İ., Esenbuğa, N., Kaya, A., & Macit, M. 2014. Carcass and commercial cuts yield in broilers of different ages fed diets supplemented with probiotics. African Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 5(2) pp. 46-52, February, DOI: http:/dx.doi.org/10.14303/ajfst.2014.011.
  67. Aksu, M.I., Erdemir, E., Cakıcı, N., Güngör, S., & Güngör, A.A. 2016. The effect of Mullein Plant (verbascum sp.) extract on quality characteristics of ground meat. International Journal of Biotechnology and Bioengineering Research. 7(1)107-118.
  68. Aksu, M.I., Turan, E., Sat, I.G., Erdemır, E., Oz, F., Gurses, N. 2020. Improvement of Quality Properties of Cemen Paste of Pastirma by Lyophilized Red Cabbage Water Extract. Journal of Food Processing and Preservation. 44. E14714. https://doi.org/10.1111/jfpp.14714
  69. Aksu, M.İ., Erdemir, E., Turan, E., Sat, İ.G. 2020. Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastırma. Journal of Stored Products Research. 89.101721. https://doi.org/10.1016/j.jspr.2020.101721
  70. Aksu, M.İ., Turan, E., Sat, İ.G. 2020. Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastırma cemen paste during chilled storage. Journal of Stored Products Research. 89, 101696. https://doi.org/10.1016/j.jspr.2020.101696
  71. Aksu, M. İ., Erdemir, E., Öz, F., Turan, E., Gurses, M. 2020. Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastırma during processing and storage. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.14897.

5.2 Manuscripts Printed in National Refereed Journals      

  1. Aksu, M. I., Nas, S., & Gökalp, H. Y. (1994). Some physical and chemical characteristics of persimmon fruits grown in Artvin-Yusufeli valley (Artvin-Yusufeli vadisinde yetiştirilen trabzonhurması meyvelerinin bazı fiziksel ve kimyasal özellikleri). Gıda (THE JOURNAL OF FOOD). 19 (6) 367-371.
  2. Aksu, M. I., & Nas, S. (1996). Mulberry pekmez manufacturing technique and physical and chemical properties (Dut pekmezi üretim tekniği ve çeşitli fiziksel ve kimyasal özellikleri). Gıda (THE JOURNAL OF FOOD). 21(2), 83-88.
  3. Aksu, M. İ., Özdemir, F., & Nas, S. (1997). The quality characteristics of marmalades produced at different sugar/pulp rations by using rose hips (Rosa ssp) pulp obtained by application of preheating during process (Ön isıtma uygulanarak elde edilen kuşburnu pulplarından farklı pulp/şeker oranlarında üretilen marmelatların kalite özellikleri). Journal of Engineering Science (Mühendislik Bilimleri Dergisi, Pamukkale Üniv. Müh. Fak.) 3(1), 243-248.
  4. Özdemir, F., Aksu, M.I., & Nas, S. 1997. The quality characteristics of marmalades produced at different sugar/pulp rations by using rose hips (Rosa ssp) pulp obtained without heating (Isıl işlemsiz elde edilen kuşburnu pulplarından farklı pulp/şeker oranlarında üretilen marmelatların kalite özellikleri). Journal of Engineering Science (Mühendislik Bilimleri Dergisi, Pamukkale Üniv. Müh. Fak.) 3(2), 353-358.
  5. Macit, M., Aksakal, V., Emsen, E., & Aksu, M.I. (2001). The effect of vitamin E supplementation on fattening performanca, slaughter, carcass and meat quality characteristics of Morkaraman lambs: II-Effect of vitamin E on meat quality traits (Rasyona vitamin E ilavesinin Morkaraman kuzularda besi performansı, kesim, karkas ve et kalitesi özellikleri üzerine etkileri: II- Et kalitesi özellikleri üzerine etkileri). Atatürk University Journal of Agricultural Faculty. 32(3), 267-276.
  6. Nas, S., & Aksu, M.I. (1995).  Dut Pestili ve Keşi Üretim Tekniği ve Çeşitli Fiziksel ve Kimyasal Özellikleri. Standard Dergisi, 34, Sayı:40, s:98-100.
  7. Aksu, M.I., & Nas, S. (1999). Trabzonhurmasının Reçel ve Marmelat Üretiminde Kullanım İmkanları, Standard Dergisi, 40:446, s:40-48.
  8. Macit, M., Emsen, E., Aksakal, V., & Aksu, M.I. (2002). Effects of dietary vitamin E supplementation on fattening performance, carcass and meat quality traits of Awassi lambs (Rasyona vitamin E ilavesinin İvesi toklularda besi performansı ile karkas ve et kalitesi özellikleri üzerine etkileri). Atatürk University Journal of Agricultural Faculty.33(2), 205-212.
  9. Nas, S., & Aksu, M.I. (1998). Farklı Şartlarda Depolanan Trabzonhurmasının (08 TH 10 Seleksiyon Tipi) Özelliklerindeki Değişimler. Derim, 15 (2); 65-77.
  10. Laçın, E., Çoban, Ö., Aksu, M.I., Sabuncuoğlu, N., & Daş, H. (2013). The effect of different photoperiod and stocking density on colour, pH and TBARS values in broilers meat (Farklı yerleşim sıklığı ve aydınlatma programlarının broyler etlerinde renk, pH ve TBARS değerleri üzerine etkisi). Atatürk University Journal of Veterinary Sciences. 8(3):192-201.

5.3 Papers Presented and Printed in The Proceedings of International Scientific Meetings

  1. Macit, M., Esenbuğa, N., Karaoğlu, M., Aksakal, V., Yörük, M.A., Gül, M., Aksu, M.I., Bilgin, Ö.C., & Akbulut, Ö. (2004). The effects of diets containing different levels of Rosa canina seed on fattening performance, carcass and meat quality characteristics of Morkaraman male lambs. 1st International Rosehip Conference, 7-10 September, Gümüshane, TURKEY.
  2. Adıgüzel, M., & Aksu, M. I. (2007). The vitamin E and storage conditions in the production of Kavurma, a cooked meat product and its effects on the some quality properties. 2nd International Congress on Food and Nutrition. 24-26 October 2007, İstanbul.
  3. Öz, F., Kaya, M., & Aksu, M.I. (2007). The possible use of Thymus vulgaris L. in the production of Sucuk. 2nd International Congress on Food and Nutrition. 24-26 October 2007, İstanbul.
  4. Esenbuga,  N., Macıt, M., Karaoglu, M., Aksakal, V., Yoruk, M.A., Gül, M., Aksu, M.I., & Bilgin, Ö.C. (2009). A Study on Possibility of Rosa Canina Seed Use as Feed Ingredient in Diets of Morkaraman Male Lambs. Internatıonal Rural Development Symposıum’09, 25-27 September 2009, İspir/ Erzurum/TURKEY.
  5. Alp, E., & Aksu, M.I. (2009). Effect of Water Extract of Urtica dioica L. and Modified Atmosphere Packaging on the Lipid Oxidation, Microbiological Properties, Colour Stability and Shelf Life on Minced Beef. 3rd International Congress on Food and Nutrition. Abstract Book. P:171. 22-25 April 2009, Antalya, TURKEY.
  6. Ceylan, S. & Aksu, M.I. (2010). Free amıno acıds composıtıon of sırt, bohca and sekerpare pastırma types. Traditional Foods From Adriatic to Caucasus (1. Uluslararası Adriyatik’ten Kafkaslara Geleneksel Gıdalar Sempozyumu). April 15-17, 2010. Tekirdağ, TURKEY.
  7. Velioğlu, M.V., Yılmaz, İ., Karaoğlu, M.M., Aksu, M.I., & Yıldız, H. (2010). Investigating the effect of modified starch on textural properties of beef meat sausage. Traditional Foods From Adriatic to Caucasus (1. Uluslararası Adriyatik’ten Kafkaslara Geleneksel Gıdalar Sempozyumu). April 15-17, 2010. Tekirdağ, TURKEY.
  8. Aksu, T., Aksu, M.I, Yörük, M.A., & Karaoğlu, M. (2011). Effects of Chelated Minerals Complex on Broiler Meat Quality. 1st International Poultry Meat Congress, 11-15 May 2011, Antalya-Turkey.
  9. Öz, F., Aksu, M.İ., & Turan, M. 2011. The effects of different cooking methods on beef quality. Novel Approaches in Food Industry. International Food Congress, 26-29 May, 2011, Cesme, Izmir, TURKEY.
  10. Laçin, E., Çoban, Ö., Aksu, M.I., Sabuncuoğlu Çoban, N., & Daş, H. (2012). Farklı yetiştirme metotlarının etlik piliçlerde besi performansı, kesim, karkas ve bazı et kalite parametreleri üzerine etkisi. Uluslararası Türk ve Akraba Toplulukları Zootekni Kongresi. Süleyman Demirel Üniversitesi. Bildiri Özetleri Kitabı. S:112-113. 11-13 Eylül 2012. Isparta, TÜRKİYE.
  11. Çakıcı, N., & Aksu, M.I. (2013). Sırt, Bohça, Şekerpare ve Kuşgömü Pastırma Çeşitlerinin Renk Değerleri. I. International Scientific Conference on Young Researchers. Qafqaz University, 26-27 April 2013. Bakü, AZERBEYCAN.
  12. Erdemir, E., & Aksu, M.I. (2013). The Effect on Free Amino Acid Composition of Different Nitrite Levels in Pastirma Production, A Turkish Dry Meat Product. 59th ICoMIST International Congress of Meat Science and Technology. 18-23 August 2013, Izmir, TURKEY.
  13. Cakıcı, N., & Aksu, M.I. (2013). The Some Chemical Quality Properties of Sirt, Sekerpare, Bohca and Kusgomu Pastirma Types, A Turkish Dry Meat Product. 59th ICoMIST International Congress of Meat Science and Technology. 18-23 August 2013, Izmir, TURKEY.
  14. Aksu, M.I., & Alp, E. (2013). Traditional Fishery Product in Eastern Black Sea: Anchovy. The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 24-26 October 2013, Struga (Ohrid Lake), Mecedonia.
  15. Çakıcı, N., & Aksu, M.I. (2013). Determination of Microbiological Properties of Sirt, Şekerpare, Bohca and Kuşgömü Pastirma Types, A Turkish Dry Meat Product. The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 24-26 October 2013, Struga (Ohrid Lake), Mecedonia.
  16. Erdemir, E., & Aksu, M.I. (2013). Proteolytic Changes in Meat Products and Their Quality Effects. The 2nd International Symposium On “Traditional Foods From Adriatic To Caucasus”, 24-26 October 2013, Struga (Ohrid Lake), Mecedonia.
  17. Erdemir, E., Aksu, M.I., & Çakıcı, N. (2014). The effect of different nitrite levels on colour values during pastirma production. 2nd International Congress on Food Technology, November 05-07, 2014, Kuşadası, İzmir/TURKEY.
  18. Çoban, Ö., Laçin, E., Aksu, M.I., Sabuncuoğlu, N., & Erdemir, E. (2015). Effect of acute heat and cold stres on meat quality in broilers. International VETistanbul Group Congress 2015. 7-9 April, 2015. Saint-Petesburg Russia.
  19. Aksu, M.I., Alınezhad, H., & Erdemır, E. (2015). Effect of water extract of Urtica dioica L. on the shelf life of vacuum packaged beef steaks. 5. Food Safety Congress. 7-8 May 2015. Harbiye Askeri Müze ve Kültür Sitesi, İstanbul, Turkey.
  20. Kaban, G., Kaya, M., Aksu, M.I., Yalınkılıç, B., & Hazar, F.Y. (2015). The Effects of Low-Sodium Mixtures of Salts on Microbiological Properties of Pastırma During Storage. The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus. Page:13, 01-04 October 2015, Sarajevo/Bosnia and Herzegovina.
  21. Kaya, M., Aksu, M.I., Kaban, G., Akköse, A., & Yalinkiliç, B. (2015). Effects of Partial Replacement of Sodium Chloride with KCl, MgCl2 and CaCl2 on Lipolysis and Lipid Oxidation in Sliced and Modified Atmosphere Packaged Pastırma. The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus. Page:13, 01-04 October 2015, Sarajevo/Bosnia and Herzegovina.
  22. Aksu, M.I., & Erdemir, E. (2015). Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations. The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus. Page:163, 01-04 October 2015, Sarajevo/Bosnia and Herzegovina.
  23. Aksu, M.I., Şat, İ.G., Erdemir, E., & Turan, E. (2015). Some Quality Characteristics of the Lyophilized Red Cabbage (Brassica oleracea var. capitata f. rubra) Water Extract. The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus. Page:304, 01-04 October 2015, Sarajevo/Bosnia and Herzegovina.
  24. Aksu, M.I., Şat, İ.G., Erdemir, E., & Turan, E. (2015). Some Properties of the Lyophilized Raspberry (Rubus idaeus) Water Extract. The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus. Page:302, 01-04 October 2015, Sarajevo/Bosnia and Herzegovina.
  25. Aksu, M.I., Şat, I.G., Gürses, M., Öz, F., Erdemir, E., & Turan, E. (2016). Microbiological quality of pastırma covered with cemen paste added to lyophilized water extract of red cabbage. 1st Black Sea Association of Food Science and Technology, B-FoST Congress, Bildiri Özetleri Kitabı, S: 82, 22-24 September, 2016, Ohrid, Mecedonia.
  26. Aksu, M.I., Sat, İ.G., & Turan, E. (2016). Farklı pH’lı pastırma çemenlerin renk özellikleri üzerine kırmızı lahana su ekstraktının etkisi. 1st International Turism and Food Safety Congress. 21-23 May 2016, Antalya, Turkey.

5.4 Papers Presented and Printed in The Proceedings of National Scientific Meetings  

  1. Kaya, M., Aksu, M.I., & Gökalp, H.Y. (1996). Dry curing-raw meat products. Symposium of Meat and Meat Products’96. Istanbul Univ. Vet. Fac. p:26-34, Istanbul, Turkey.
  2. Kaya, M., Aksu, M.I., & Gökalp, H.Y. (1996). The Behavior of L. monocytogenes in the Sucuks Produced with Different Lactic Starter Cultures. Symposium of Meat and Meat Products’96. Istanbul Univ. Vet. Fac. p:65-72, Istanbul, Turkey.
  3. Kaya, M., Aksu, M.I., & Gökalp, H.Y. (1996). The Effects of Starter Culture and Different Nitrite Doses on the Growth of Listeria monocytogenes. Symposium of Meat and Meat Products’96. Istanbul Univ. Vet. Fac. p:73-80, Istanbul, Turkey.
  4. Kaban, G., Aksu, M.I, & Kaya, M. (2006). Sucuk Üretiminde Urtica Dioica L.(Isırgan Otu) Kullanımının S. aureus gelişimi Üzerine Etkisi. Türkiye 8. Gıda Kongresi, S:303-306, 24-26 May, Bolu, Turkey.
  5. Yüksel, S., Turgut, L., Yanar, M., Aksu, M.I., Kaban, G., & Ünlü, N. (2009). Farklı Oranlarda Şeker Pancarı Posası İçeren Rasyonların Siyah Alaca Genç Boğalarda Et Rengi, Sızıntı Suyu Kaybı ve Yağ Asiti Kompozisyonu Üzerine Etkisi. 6. Zootekni Bilim Kongresi, s. 149. 24-26 Haziran 2009, Erzurum, Turkey.
  6. Kaya, A., Kaya, H., Macit, M., Aksu, M. I., Kaynar, Ö., Çelebi, Ş., & Karaoğlu, M. (2009). Yumurtacı Tavuk Rasyonlarına Farklı Seviyelerde Bakır İlavesinin Performans, Yumurta Kalitesi ve Lipid Metabolizması Üzerine Etkisi. 6. Ulusal Zootekni Bilim Kongresi,, 24-26 HAZİRAN, Erzurum, Turkey.
  7. Macit, M., Esenbuğa, N., Karaoğlu, M., Aksu, M.I., & Aksakal, V. (2011). Morkaraman Tokluların Rasyonlarına Farklı Düzeylerde İlave Edilen Kuşburnunu Çekirdeğinin Et Kalitesi Özellikleri Üzerine Etkileri. 7. Ulusal Zootekni Bilim Kongresi, 14-16 EYLÜL 2011, Çukurova Üniversitesi. Adana, Turkey.
  8. Yüksel, S., Yanar, M., Aksu, M.I., Kopuzlu S., & Sezgin, E. (2011). Doğu Anadolu Kırmızısı Tosunları Merada Farklı Biçimde Beslemenin Karkas Karakterleri ve Et Kalitesi Üzerine Etkisi. GAP 6. Tarım Kongresi 09-12 MAY 2011, P. 412-418 –Şanlıurfa, Turkey.
  9. Erdemir, E., & Aksu, M.I. (2012). Nitrit ve Et Ürünlerinde Kullanımı (Nitrite and the use in meat products). III. Geleneksel Gıdalar Sempozyumu, Bildiri Kitabı, S:402-404. 10-12 Mayıs 2012, Konya, Turkey.
  10. Çakıcı, N., & Aksu, M.I. (2012). Pastırma Çeşitleri ve Özellikleri (Types of pastırma and its quality properties). III. Geleneksel Gıdalar Sempozyumu, Bildiri Kitabı, S:774-776. 10-12 Mayıs 2012, Konya, Turkey.
  11. Kaya, M., & Aksu, M.I. (1997). Growth State of Listeria monocytogenes in the Pastirma that Sliced and Vacuum Packaged. 10. KÜKEM Kongresi. Özel Sayısı. Cilt: 20,  Sayı:3. 25-27 Eylül. Hilton SA. Mersin, TURKEY.
  12. Aksu, M.I., Kaya, M., & Öz, F. (2001). Farklı Oranlarda Sarmısak İçeren Çemenlerde Escherichia coli O157:H7’nin İnhibisyonu. 12. BİYOTEKNOLOJİ Kongresi, Poster Özetleri Kitabı, S: 93.17-21 Eylül, Ayvalık. Balıkesir, Turkey.
  13. Aksu, M.I., & Kaya, M. (2002). Türk Sucuğu Üretiminde Isırgan Otu (Urtica Dioica L.) Kullanımının Sucuğun Mikrobiyolojik Özelliklerine Etkisi. Türkiye 7. Gıda Kongresi. 22-24 Mayıs, Ankara, Turkey.
  14. Aksu, M.I, Kaya, M., & Öz, F. (2001). Research on Inhibition of E coli 0157:H7 in Pastirma and Cemen. 12. Biyoteknoloji Kongresi, Poster Özetleri Kitabı, S: 93.17-21 Eylül, Ayvalık, Balıkesir, TURKEY.
  15. Kaya, M., & Aksu. M.I. (2003). Modifiye Atmosferde Ambalajlamanın Dondurulmuş -Çözündürülmüş Etlerden Üretilen Pastırmaların Mikrobiyolojik Özelliklerine Etkisi. 13. Biyoteknoloji Kongresi. Poster Özetleri Kitabı. S: 18, 25-29 Ağustos, Çanakkale, Turkey.
  16. Öztürk Er H., Kaya, M., & Aksu, M.I. (2003). Probiyotik Bakterilerin Sucuk Üretiminde Kullanım İmkanları. 13. Biyoteknoloji Kongresi. Poster Özetleri Kitabı. S: 50. 25-29 Ağustos, ÇANAKKALE.
  17. Aksu, M.I., Karaoğlu, M., Kaya, M., & Esenbuğa, N. (2004). Broiler Göğüs ve Baget Etlerinin Bazı Kalite Özellikleri Üzerine Rasyonda Probiyotik Kullanımının Etkileri. Türkiye 8. Gıda Kongresi, s: 78.26-28 Mayıs. 2004. Bursa, Turkey.
  18. Aksu, M.I., Karaoğlu, M., Kaya, M., & Esenbuğa, N. (2004). Broiler Karkası ile Vakum ve Aerobik Ambalajlanmış Göğüs ve Baget Etlerinin Renk Özellikleri Üzerine Rasyonda Probiyotik Kullanımının Etkileri. Türkiye 8. Gıda Kongresi, s: 76. 26-28 Mayıs 2004. Bursa, Turkey.
  19. Aksu, M.I., Karaoğlu, M., Kaya, M., Esenbuğa, N., & Kurbanoğlu, E.B. (2004). Broiler Karkas, Göğüs ve Bagetlerin L*, a* ve b* Değerleri Üzerine Rasyonda Koç Boynuz Hidrolizatı (Ram Horn Hydrolysate, RHH) Kullanımının Etkileri. Türkiye 8. Gıda Kongresi, s: 77. 26-28 Mayıs 2004. Bursa, Turkey.
  20. Aksu, M.I. (2006). Kavurma'nın Peroksit Sayısı ve Serbest Yağ Asidi Miktarı Üzerine  Tokoferol ve Farklı Depolama Şartlarının Etkisi. Türkiye 8. Gıda Kongresi, S: 541, 24-26 Mayıs2006. Bolu, Turkey.
  21. Alp, E., Aksu, M.I. (2007). Taze et ürünleri ve modifiye atmosferde ambalajlama. 5. Gıda Mühendisliği Kongresi, 8-10 Kasım 2007, Bildiriler kitabı, S: 135. Ankara, Turkey.
  22. Aksu, M.I., Karaoğlu, M., Esenbuğa, N., Macit, M., & Kaya, M. (2008). Piliçlerin standart parçalama ürünleri üzerine değişik düzeylerde probiyotikle besleme ve farklı yaşlarda kesimin etkileri. Türkiye 10. Gıda Kongresi, 21-23 May 2008, P:517. Erzurum, Turkey.
  23. Aksu, M. I., Karaoğlu, M. İ., Esenbuğa, N., Öztürk Er, H., & Macit, M. (2010). Dondurularak Depolanmış Broiler Göğüs ve Baget Etlerinin Bazı Kalite Özellikleri Üzerine Rasyonda Probiyotik Kullanımı ve Depolama Süresinin Etkileri. Kümes hayvanları Kongresi 2010, Bildiri Kitabı, Sayfa: 92, 07-09 Ekim 2010, Kayseri, Turkey.
  24. Öz, F., Kaya, M., & Aksu, M.I. (2010). Farklı Nitrit Dozlarının ve Starter Kültür Kullanımının Sucukta Escherichia coli O157:H7'nin Gelişimi Üzerine Etkilerinin belirlenmesi. I. Et Ürünleri “SUCUK” Çalıştayı Bildiri Özetleri Kitabı. Sayfa: 70. 2-3 Aralık 2010, Kuşadası/İzmir, Turkey.
  25. Öz, F., Kaya, M., & Aksu, M.I. 2010. Kekik (Thymus vulgaris L.) Kullanımının Sucuğun Kimyasal, Mikrobiyolojik ve Duyusal Özellikleri Üzerine Etkisi. I. Et Ürünleri “SUCUK” Çalıştayı. Bildiri Özetleri Kitabı, Sayfa: 73. 2-3 Aralık 2010, Kuşadası/İzmir, Turkey.
  26. Aksu, M.I. (2011). Sırt, Kuşgömü, Bohça ve Şekerpare Pastırma Çeşitlerinin Mineral Madde Kompozisyonu, 7. Gıda Mühendisliği Kongresi. Kongre Kitabı, S: 234. 24-26 Kasım 2011. Ankara, Turkey.  
  27. Öz, F., & Aksu, M.I. (2012). Az yağlı Köftelerin Bazı Özellikleri Üzerine Isırgan Otu Su Ekstraktının Etkisi (The effect of water extract of Urtica dioica L. on somme properties of low-fat meatballs). Geleneksel Gıdalar Sempozyumu, Bildiri Kitabı, S:535. 10-12 Mayıs 2012, Konya, Turkey.
  28. Çakır, V., & Aksu, M.I. (2012). Geleneksel Hamsi Ürünleri: Hamsi Turşusu, Hamsi Köfte, Hamsi Pilavı, Hamsi Kuşu, Hamsi Tava (Traditional hamsi (Archovy) products: Hamsi Turşusu, Hamsi Köfte, Hamsi Pilavı, Hamsi Kuşu, Hamsi Tava). Geleneksel Gıdalar Sempozyumu, Bildiri Kitabı, S:797. 10-12 Mayıs 2012, Konya, Turkey.
  29. Aksu, M.I., & Derman, H. (2012). Sığır Kıymasının Kalite Özellikleri ve Raf Ömrü Üzerine Trachystemon orientalis L. Ekstraklarının Etkisi. Türkiye 11. Gıda Kongresi. P:77. 10-12 Ekim 2012, Hatay, Turkey.
  30. Erdemir, E., & Aksu, M.I. (2012). Pastırma Üretiminde Farklı Oranlarda Nitrit Kullanımının Son Ürün Mikrobiyolojik Kalite Özellikleri Üzerine Etkisi. Türkiye 11. Gıda Kongresi. Bildiri Kitabı, S:522. 10-12 Ekim 2012, Hatay, Turkey.  
  31. Çakıcı, N., & Aksu, M.I. (2012). Sırt, Bohça, Şekerpare ve Kuşgömü Pastırma Çeşitlerinin Kalıntı Nitrit Miktarları. Türkiye 11. Gıda Kongresi. Bildiri Kitabı, P:523. 10-12 Ekim 2012, Hatay, Turkey.
  32. Aksu, M.I., Şat, İ.G., Erdemir, E., & Turan, E. (2015). Kırmızı Pancar (Beta vulgaris ssp. vulgaris. var. conditiva) Liyofilize Su Ekstraktlarlarının Bazı Kalite Özellikleri. Pamukkale Gıda Sempozyumu-III, Kurutulmuş ve Yarı Kurutulmuş Gıdalar, P: 290, 13-15 May 2015, Denizli, Turkey.
  33. Aksu, M.I., Alinezhad, H., & Erdemir, E. (2015). Effect of water extract of Urtica dioica L. on the shelf life of vacuum packaged beef steaks (Dilimlenmiş ve vakum ambalajlanmış sığır etinin raf ömrü üzerine ısırgan otu (Urtica dioica L.) su ekatraktının etkisi). 5. Food Safety Congress. 7-8 May 2015, İstanbul, Turkey.
  34. Aksu, M.I., Şat, İ.G., Öz, F., Gürses, M., Erdemir, E., & Turan, E. (2016). Pastırmanın Lipid ve Protein Oksidasyonu Üzerine Kırmızı Lahana Liyofilize Su Ekstraktlı Çemenlerin Etkisi. Türkiye 12. Gıda Kongresi, 05-07 Ekim 2016, Edirne, Turkey.
  35. Aksu, M.I., Şat, İ.G., Öz, F., Gürses, M., Erdemir, E., & Turan, E. (2016). Pastırma Çemeni Kalitesi Üzerine Kırmızı Lahana Liyofilize Su Ekstraktının Etkisi. Türkiye 12. Gıda Kongresi, 05-07 October 2016, Edirne, Turkey.
  36. Aksu, M.I., Şat, İ.G., Öz, F., Gürses, M., Erdemir, E., & Turan, E. (2016). Pastırmanın Renk Kalitesi Üzerine Kırmızı Lahana Liyofilize Su Ekstraktlı Çemenlerin Etkisi. Türkiye 12. Gıda Kongresi, 05-07 October 2016, Edirne, Turkey.

5.5 National / International Books and Book Sections

  1. Aksu, M. İ., & Kaya, M. (2010). Poultry Meat and Products, Section 5: Quality Control of Meat and Meat Products. (Ed: Prof. Dr. Merih KIVANC), Anadolu University Press No: 2080, Page: 78-106. Anadolu University, Eskişehir/Turkey.

                5.6. Others Items

6)   PROJECTS

  1. Determination of shelf life of sucuk and pastirma packaged by applying a modified atmosphere (Modifiye atmosfer uygulanarak ambalajlanmış sucuk ve pastırmaların raf ömürlerinin belirlenmesi). Atatürk University Scientific Research Projects: 2002/28. Project manager
  2. Determination of biogenic amines in sucuk provided by different companies (Değişik firmalardan temin edilen sucuklarda biyojen aminlerin belirlenmesi). Atatürk University Scientific Research Projects: 2003/220. Project manager
  3. Possibilities of using antioxidant (BHA and Tocopherol) in kavurma production. Atatürk University Scientific Research Projects: 2003/29. Project manager
  4. Effects of different fat mixtures and antioxidant addition on kavurma quality (Farklı yağ karışımlarının ve antioksidan ilavesinin kavurma kalitesine etkileri). Atatürk University Scientific Research Projects:2004/194. Project manager
  5. The effect of nettle extract, sodiumtripolyphosphate and modified atmosphere on quality properties and shelf life of ground beef (Sığır kıymasının kalite özellikleri ve raf ömrüne ısırgan otu ekstraktı, sodyumtripolifosfat ve modifiye atmosferde ambalajlamanın etkisi) Atatürk University Scientific Research Projects:2008/63. Project manager
  6. Determination of amino acid composition of pastirma types (Sırt, Eğrice, Şekerpare), (Pastırma çeşitlerinin (Sırt, Eğrice, Şekerpare) Amino Asit Kompozisyonunun Belirlenmesi). Atatürk University Scientific Research Projects: 2009/18. Project manager
  7. Effect of Trachystemon orientalis L. extract on the quality properties and shelf life of ground beef (Sığır kıymasının kalite özellikleri ve raf ömrüne Trachystemon orientalis L. ekstraktının etkisi). Atatürk University Scientific Research Projects:2009/197. Project manager
  8. Effect on amino acid composition of nitrite usage in the pastırma production (Pastırma üretiminde nitrit kullanımının amino asit kompozisyonu üzerine etkisi). Atatürk University Scientific Research Projects:2011/160. Project manager 
  9. Quality properties of sırt, bohça, şekerpare and kuşgömü pastırma types (Sırt, bohça, şekerpare ve kuşgömü pastırma çeşitlerinin kalite özellikleri). Atatürk University Scientific Research Projects: 2011/159.  Project manager
  10. Design and planning, R&D, continuing education and consultancy center project (Tasarım ve Planlama, AR-GE, Sürekli Eğitim ve Danışmanlık Merkezi Projesi). Atatürk University Scientific Research Projects: 2011/69.  Project manager
  11. The Effect on the quality properties and shelf life of lactate usage in pastırma production (Pastırma üretiminde laktat kullanımının ürün kalite özellikleri ve raf ömrüne etkisi). Atatürk University Scientific Research Projects:2012/260. Project manager
  12. The effect of Urtica dioica L. water extract on the shelf life of beef steaks (Sığır bifteklerinin raf ömrü üzerine Urtica dioica L. su ekstraktının etkisi). Atatürk University Scientific Research Projects:2013/145. Project manager
  13. Determination of changes in phospholipids and fatty acid composition of phospholipids in pastırma production stages (Pastırma üretim aşamalarında fosfolipid ve fosfolipidlerin yağ asidi kompozisyonundaki değişimlerin belirlenmesi). Atatürk University Scientific Research Projects:2013/111. Project manager
  14. The effect of different cooking methods on the phospholipid composition of beef (Sığır etlerinin fosfolipid kompozisyonu üzerine farklı pişirme yöntemlerinin etkisi). Atatürk University Scientific Research Projects:2014/379. Project manager
  15. Determination of the quality characteristics of pastırma produced from meat cured with different rates of potassium lactate and sodium chloride (Farklı oranlarda potasyum laktat ve sodyum klorür ile kürlenen etlerden üretilen pastırmaların kalite özelliklerinin belirlenmesi). (BAP:2014/215) Project manager
  16. Investigation of red cabbage water extract usage possibilities in çemen paste production for pastırma (Pastırma çemeni üretiminde kırmızı lahana su ekstraktı kullanım imkânlarının araştırılması ). Atatürk University Scientific Research Projects: 2015/111 Project manager, (2015-2016). 
  17. The effect of black carrot lyophilized water extract on various quality characteristics and shelf life of ground beef (Sığır kıymasının çeşitli kalite özellikleri ve raf ömrü üzerine mor havuç liyofilize su ekstraktının etkisi). Atatürk University Scientific Research Projects: 2015/403, Project manager, (2015-2016).
  18. Determination of physical, chemical and microbiological properties of pastırma collected from Erzurum Markets (Erzurum piyasasından tüketime sunulan pastırmaların fiziksel, kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi). Atatürk University Scientific Research Projects:1997/7. Researcher
  19. Investigation of usage possibilities in pastırma production of starter culture (Pastırma üretiminde starter kültür kullanım imkanlarının araştırılması). Atatürk University Scientific Research Projects:1999/7. Researcher
  20. Effect of different starter cultures and the nitrate/nitrite on the growth of E. coli O157: H7 in sucuk production (Sucuk üretiminde E. coli O157:H7’nin gelişimi üzerine farklı starter kültürler ve nitrat/nitritin etkisi).  Atatürk University Scientific Research Projects:2000/64. Assistant Researcher
  21. The effect of garlic extract and copper on performance, blood parameters and egg yolk fatty acid composition in laying hens (Sarımsak ekstraktı ve bakırın yumurtacı tavuklarda performans, kan parametreleri ve yumurta sarısı yağ asidi kompozisyonu üzerine etkisi). Atatürk University Scientific Research Projects: 2007/111. Researcher
  22. European Union Project: Design and planning, continuous R&D, training and consultancy center project (Tasarım ve Planlama, Sürekli Ar-Ge, Eğitim ve Danışmanlık Merkezi Projesi). IPA (Katılım Öncesi Yardım Aracı), Avrupa Birliği Bölgesel Rekabetedebilirlik Operasyonel Programı. Sanayi ve Ticaret Bakanlığı & Atatürk Üniversitesi Rektörlüğü. 2009. Researcher
  23. The Scientific and Technological Research Council of Turkey (TÜBİTAK). 2013. Effects of low sodium content salt mixtures on physical, chemical, microbiological and sensory properties of pastırma (Düşük sodyum içerikli tuz karışımlarının pastırmanın fiziksel, kimyasal, mikrobiyolojik ve duyusal özellikleri üzerine etkileri). TOVAG-112O526, Researcher, (2013-2015)
  24. The Scientific and Technological Research Council of Turkey (TÜBİTAK). 2014. The effect of cemen produced with different fruit and vegetable extracts on the quality of pastırma (Farklı meyve ve sebze suyu ekstraktları ile üretilen çemenlerin pastırma kalitesi üzerine etkisi) (TOVAG-231O244), Project manager, (2014-2016)
  25. Republic of Turkey Ministry of Agriculture and Forestry, General Directorate of Agricultural Research and Policies (TAGEM). 2014. Determination of quality criteria and shelf life of trout covered nanocomposite film with whey protein isolate (Peynir altı suyu protein izolatlı nanokompozit film ile kaplanmış alabalığın kalite kriterlerinin ve raf ömrünün belirlenmesi) (TAGEM / HSGYAD; 14/A05/ P05/70), Supervisor.

7) PATENTS

8)ADMINISTRATIVE DUTIES

  1. Congress Secretary, Turkey 10. Food Congress, Erzurum, 21-23 May 2008
  2. Member of Faculty Board, Atatürk University Faculty of Agriculture, 2002-2005
  3. Board Member, Atatürk University Faculty of Agriculture, 2005-2007
  4. BAP Science Project Evaluation Commission Member, Atatürk University Institute of Science, 2009-2012
  5. Member of the Board, Atatürk University Institute of Science, 2013-2016
  6. Food R&D Project Evaluation Committee, Atatürk University Ata Teknokent A.Ş., 2010-2016

9) PROFESSIONAL MEMBERSHIP

10) AWARDS and SCHOLARSHIPS

  1. Atatürk University, Institute of Science, Thesis Article Advisor Award-2010-Institute First Award
  2. Atatürk University, Institute of Science, Thesis Article Advisor Award-2010 First Prize in Food Engineering Department
  3. Atatürk University Scientific Award-2015
  4. TÜBİTAK International Scientific Publication Incentive Award

Last Updated At: 10/12/2020

Food Engineering list of staff