1) EDUCATION

 

2 )  ACADEMIC TITLES

 

3) COURSES

Food Chemistry, Polyphenol Chemistry and Bioactivity, Sugar and Confectionery Technology, Chocolate Science and Technology, Food Quality Management and Safety, Plant Management and Organization, Functional Food

 

4)  MENTORING ACTIVITY

4.1  Masters Theses

1. Hamza Göktaş. Yıldız Teknik Üniversitesi (Co-Supervisor – 2016)

2.Derya Genç Polat. Namık Kemal Üniversitesi (Co-Supervisor – 2019)

3.İpek Bingöl. Siirt Üniversitesi (2019)

4.Sevgi Altun. Siirt Üniversitesi (2019)

5.Mehmet Erhan Melayim. Siirt Üniversitesi (2020)

6.Şilan Gök. Siirt Üniversitesi (2020)

7.Hatice Elif Önal. Siirt Üniversitesi (2020)

1. Ph. D. Theses

1.Şirin Oba İlter. Ankara Üniversitesi (Co-Supervisor – 2020)

2.Abdullah Baycar. Yıldız Teknik Üniversitesi Co-Supervisor – 2020)

 

5)   PUBLICATIONS

5.1 Manuscripts Printed in International Refereed Journals

1. Sozeri Atik, D., Boluk, E., Toker, O.S., Palabiyik, I., Konar, N. 2020. Investigating the Effects of Lecithin-PGPR Mixture on Physical Properties of Milk Chocolate. LWT-Food Science and Technology, doi: 10.1016/j.lwt.2020.109548  
2. Gok, S., Toker, O.S., Palabiyik, I., Konar, N. 2020. Usage Possibility of Mannitol and Soluble Wheat Fiber in Low Calorie Gummy Candies. LWT-Food Science and Technology, Food Science and Technology, 128, 109531.
3. Homayouni Rad, A., Rasouli Pirouzian, H., Toker, O.S., Konar, N. 2020. Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus Casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis. Current Pharmeceutical Biotechnology, doi: 10.2174/1389201021666200423105856
4. Rasouli Pirouzian, H., Konar, N., Palabiyik, I., Oba, S., Toker, O.S. 2020. Pre-crystallization process in chocolate: Mechanism, importance and novel aspects. Food Chemistry, 321, 126718.
5. Toker, O.S., Palabiyik, I., Rasouli Pirouzian, H.R., Aktar, T., Konar, N. 2020. Chocolate Aroma: Factors, Importance and Analysis. Trends in Food Science and Technology, 99, 580-592.
6. Durmaz, Y., Kilicli, M., Toker, O. S., Konar, N., Palabiyik, I., Tamtürk, F. 2020. Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties. Algal Research, 47, 101811.
7. Kurt, A., Palabiyik, I., Gunes, R., Konar, N., Toker, O. S. 2020. Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey. Food Analytical Methods, 1-10.
8. Altinok, E., Palabiyik, I., Gunes, R., Toker, O.S., Konar, N., Kurultay, S. 2020. Valorisation of Grape Byproducts as a Bulking Agent in Soft Candies: Effect of Particle Size. LWT -Food Science and Technology, 118, 108776.
9. Acan, B.G., Toker, O.S., Aktar, T., Tamturk, F., Palabiyik, I. Konar, N. 2020. Using Spray Dried Sugar Bett Molasses in Ice Cream as a Novel Bulking Agent. International Journal of Food Science and Technology, 55(3), 1298-1310.
10. Homayouni Rad, A., Rasouli Pirouzian, H., Konar, N., Toker, O.S., Genc Polat, D. 2019. Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill. RSC Advances, 9, 29676-29688.
11. Toker, O.S., Palabiyik, I., Konar, N. 2019. Chocolate Quality and Conching. Trends in Food Science and Technology, 91, 446-453.
12. Toker, O.S., Oba, S., Palabiyik, I., Rasouli Pirouzian, H., Konar, N., Artik, N., Sagdic, O. 2019. Alternative Tempering of Sugar-Free Dark Chocolates By βv Seeding: Sensorial, Micro-structural, and Some Physical Properties and Volatile Profile, International Journal of Food Engineering, 15 (10), 20180067
13. Homayouni Rad, A., Rasouli Pirouzian, H., Toker, O.S., N. Konar. 2019. Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill. LWT – Food Science and Technology, 115, 108435.
14. Konar, N., Bingol, I. 2019. Effect of Ball-Mill Process on Some Quality Parameters of Chcocolate and Compound Chocolate: A Modelling Approach. Journal of Food Process Engineering, 42 (6), e13154.
15. Gunes, R., Palabiyik, I.,Toker, O.S., Konar, N., Kurultay, S. 2019. Incorporation of Defatted Apple Seeds in Chewing Gum System and Phloridzin Dissolution Kinetics. Journal of Food Engineering.255, 9-14.
16. Palabiyik, I., Toker, O.S., Konar, N., Gunes, R., Guleri, T., Alaşalvar, H., Cam, M. 2018. Phenolics Release Kinetics in Sugared and Sugar Free Chewing Gums: Microencapsulated Pomegranate Peel Extract Usage. International Journal of Food Science & Technology. 20(6), 745-755.
17. Konar, N., Toker, O.S., Rasouli Pirouzian, H., Oba, S. Genc Polat, D., Palabiyik, I., Poyrazoglu, E.S., Sagdic, O. 2018. Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality. SugarTech, 20(6), 745-755.
18. Konar, N., Palabiyik, I.,Toker, O.S., Genc Polat, D., Kelleci, E. Rasouli Pirouzian, H., Akcicek, A., Sagdic, O. 2018. Conventional and Sugar-Free Probiotic White Chocolate: Effect of Inulin DP on Various Quality Properties and Viability of Probiotics. Journal of Functional Foods, 43, 206-213.
19. Toker, O.S., Konar, N., Palabiyik, I., Rasouli Pirouzian, H., Oba, S., Genc Polat, D., Poyrazoglu, E.S., Sagdic, O. 2018. Formulation of Dark Chocolate as a Carier to Deliver Eicosapentaenoic and Docosahexaenoic Acids: Effects on Product Quality. Food Chemistry, 254, 224-231.
20. Toker, O.S., Konar, N., Rasouli Pirouzian, H., Oba, S., Genc Polat, D., Palabiyik, I., Poyrazoglu, E.S., Sagdic, O. 2018. Developing Functional White Chocolate by Incorparating Different Forms of EPA and DHA- Effects on Product Quality. LWT- Food Science and Technology, 87, 177-185.
21. Palabiyik, I., Oner, B., Toker, O.S., Konar, N., A.S. Demirci. 2018. Development of an Industrial Chewing Gum from Plant Based Polymer. Journal of Polymers and the Environment, 26(5), 1969-1978.
22. Palabiyik, Durmaz, Y., Oner, B., Toker, O.S., Coksari, G., Konar, N., Tamturk, F. 2018. Using Spray Dried Microalgae as a Natural Colouring Agent in Chewing Gum: Effects on Colour, Sensory and Textural Properties. Journal of Applied Phycology,30(2), 1031-1039.
23. Oba, S., Toker, O.S., Palabiyik, I., Konar, N., H. Goktas, Y. Cukur, Artik, N., Sagdic, O. 2017.  Rheological and Melting Properties of Sucrose-Free Dark Chocolate. International Journal of Food Properties, 20 (sup2), 2096-2106.
24. Toker, O.S., Genc Polat, D., Gulfidan, O.G., Konar, N., Palabiyik, I., Akcicek, A., Poyrazoglu, E.S., Sagdic, O. 2017.Stability of Lactic Acid Bacteria in Synbiotic Sugared and Sugar-Free Milk Chocolates.”, International Journal of Food Properties, 20 (sup2), 1354-1365.
25. Konar, N., Oba, S., Toker, O.S., Palabiyik, I., Goktas, H., Artik, N., Sagdic, O. 2017. Rapid tempering of sucrose-free milk chocolates by βV seeding: textural, rheological and melting properties. European Food Research and Technology, 243, 1849-1860.
26. Konar, N., Palabiyik, I., Toker, O.S., Genc Polat, D., Sener, S., Akcicek, A., Sagdic, O. 2017. Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus”, International Journal of Food Engineering, 13(9), doi: 10.1515/ijfe-2017-0045.
27. Toker, O.S., Sagdic, O., Sener, D., Konar, N., Zorlucan, T., Dağlıoğlu, O. 2017.  Investigating the Effect of Ball Mill Refiner Conditions on Some Physical Quality Parameters of Compound Chocolate: Response Surface Methodology Approach. International Journal of Food Science and Technology, 52(3), 788-799.
28. Pehlivanoğlu, H., Demirci, M., Toker, O.S., Konar, N., Karasu, S., Sagdic, O. 2018. Oleogels, A Promising Structured Oils For Decreasing Saturated Fatty Acid Concentrations: Production and Food-Based Applications. Critical Reviews in Food Science and Nutrition, 58(8), 1330-1341.
29. Konar, N., Toker, O.S., I.Palabiyik, Sagdic, O. 2016. Chewing Gum: Production, Quality Parameters and Oppurtinities for Delivering Bioactive Compounds. Trends in Food Science & Technology, 55, 29-38.
30. Artik, N., Konar, N., Ozkan, M., Cakmakci, O.L. 2016. Aflatoxin and Genetically Modified Organisms Analysis in Turkish Corn. Food and Nutrition Sciences, 7, 138-148.
31. Toker, O.S., Sagdic, O., Sener, D., Konar, N., T. Zorlucan, Dağlıoğlu, O. 2016. The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples. European Food Research and Technology, 242(8), 1253-1266.
32. Konar, N., Toker, O.S., Oba, S., Sagdic, O. 2016. Improving Functionality of Chocolate: A review on Probiotic, Prebiotic, and/or Synbiotic Characteristics” Trends in Food Science & Technology, 49, 35-44.
33. Karaca, H., Sevilgen, O., Konar, N., Velioglu, Y.S. 2016. Chlorophylls Reductions in Beta vulgaris var. cicla with Various Sanitizing Agents. Journal of Agricultural Sciences, 22, 9-19.
34. Konar, N., Dalabasmaz, Poyrazoglu, E.S., Artik, N., Colak, N. 2014.The determination of thecaffeic acid derivatives of Echinacea purpurea aerial parts under various extraction conditions by supercritical fluid extraction (SFE). Journal of Supercritical Fluids, 89, 128-136.
35. Haspolat Kaya, I., Konar, N., Artik, N. 2014. Türkiye’de Kentli Tüketicilerin Genetik Modifiye Organizma ve Gıdalara Yönelik Tutumları.”, Journal of Agricultural Sciences, 20, 71-82.
36. Konar, N., Poyrazoglu, E.S., Artik, N. 2015. Influence of calcium fortification on physical and rheological properties of non-sucrose prebiotic milk chocolates containing inulin and maltitol. Journal of Food Science and Technology, 52(4):2033-2042.
37. Konar, N., Haspolat Kaya, I., Dalabasmaz, S., Poyrazoglu, E.S., Artik, N. 2014. Street milk and Urban Consumers in Turkey: A descriptive study. Journal of Consumer Protection and Food Safety, 9(1), 23-35.
38. Konar, N., Ozhan, B., Artik, N., Poyrazoglu, E.S. 2014.Using Polydextrose as a Prebiotic Substance in Milk Chocolate-Effects ofProcess Parameters on Physical and Rheological Properties. CyTA Journal of Food, 12(2), 150-159.
39. Haspolat, I., Konar, N., Poyrazoglu, E.S., Artik, N. 2013. Genetik Modifikasyon ve Türk Tüketiciler - Kentli Tüketicilerin Modifiye Organizma ve Gıdalara Yönelik Farkındalıkları. Ankara University Journal of Veterinary Faculty, 60, 213-220.
40. Konar, N., Ozhan, B., Artik, N., Dalabasmaz, S., Poyrazoglu, E.S. 2014. Rheological and  Physical Properties of Inulin-Containing Milk Chocolate Prepared at Different Process Conditions. CyTA Journal of Food, 12(1), 55-64.
41. Konar, N. 2013. Non-Isoflavone Phytoestrogenic Compound Contents of Various Legumes. European Food Research and Technology, 236(3), 523-530.
42. Konar, N. 2013. Influence of Conching Temperature and Some Bulk Sweeteners on Physical and Rheological Properties of Prebiotic Milk Chocolate Including Containing Inulin. European Food Research and Technology, 23, 135-143.
43. Konar, N., Poyrazoglu, E.S., Demir, K., Artik, N. 2012. Effect of Different Sample Preparation Methods on Isoflavone, Lignan, Coumestan and Flavonoid Contents of Various Vegetables Determined by Triple Quadrupole LC-MS/MS. Journal of Food Composition and Analysis, 26(1-2), 26-35.
44. Konar, N., Poyrazoglu, E.S., Demir, K., Artik, N. 2012. “Determination of conjugated and free isoflavones in some legumes by LC-MS/MS. Journal of Food Composition and Analysis, 25(2), 173-178.
45. Haroun, M.I., Konar, N., Poyrazoglu, E.S., Artik, N. 2010. Phenolic Acids and Flavonoids Profiles of Some Turkish Honeydew and Floral Honeys. Journal of Food Technology, 10(2):39-45.
46. Konar, N. 2013. Determination of Phytoestrogenic Compounds of Soybean Sprouts Grown in Antalya, Turkey. International Journal of Chemical, Environmental & Biological Sciences, 1(1), 14-17.
47. Konar, N., Ozarda, O., Senocak, S., Unluturk, N.N., Oba, S. 2019. Effects of Process Conditions on Citrus Beverage Emulsions’ Creaming Index: RSM Approach. International Journal of Food Engineering, 5 (1), 22-27.
48. Erbil, G.C., Durmaz, Y., Tamturk, F., Konar, N. 2018. Effect of Myo-inositol Concentration on the Growth of Marine Porphridium cruentum. Journal of Advanced Agricultural Technologies, 5(4), 289-292.
49. Bingol, M., Konar, N., Poyrazoglu, E.S., Artik. N. 2018. Influence of Storage Conditions on Bisphenol A in Polycarbonate Carboys of Water. European International Journal of Science and Technology, 7(3), 107-123.
50. Toker, O.S., Raouli Pirouzian, H., Konar, N., Genc Polat, D. 2018. bV Seeding As An Alternative Pre-Crystallization Technique In Synbiotic Milk Chocolate Production. The Journal of Food. 43(3), 422-431.
51. Poyrazoglu, E.S. Temel Ozat, E., Coksari, G., Ozat, E., Konar, N. 2017. Effect of Various Process Conditions on Efficiency and Colour Properties of Pistacia terebinthus oil Encapsulated by Spray Drying. International Journal of Food Engineering, 3(2) 132-135.
52. Artik, N., Sireli, U.T., Yarangumeli, K., Konar, N. 2017. The Presence of Some Mycotoxins in Corn Grown in Turkey. International Journal of Food Engineering, 3(2), 159-164.
53. Durmaz, Y., Tamtürk, F., Konar, N., Toker, Ö. S., Palabiyik, İ. 2017. Effect of Pigment Composition of Porphyridium cruentum as Continuously Culture Method in Industrial Scale Tubular Photobioreactor. International Journal of Life Sciences Biotechnology and Pharma Research, 6(1), 18-21.
54. Haspolat Kaya, I., Poyrazoglu, E.S., Artik, N., Konar, N. 2013. Academicans’ Perceptions and Attitudes toward GM-Organisms and – Foods. International Journal of Biological, Ecological and Environmental Sciences, 2(2), 20-24.
55. Konar, N., Poyrazoğlu, E. S., Demir, K., Haspolat, I., & Artik, N. 2011. Fitoöstrojenler: Bitkisel kaynaklı östrojenik bileşikler. Karaelmas Fen ve Mühendislik Dergisi, 1(2), 69-75.
56. Konar, N., Haspolat, I., Poyrazoğlu, E. S., Demir, K., & Artık, N. 2012. A review on supercritical fluid extraction (SFE) of lycopene from tomato and tomato products. Karaelmas Science and Engineering Journal, 2(1), 69-75.

5.2 Manuscripts Printed in National Refereed Journals

1. Senocak, S., Unluturk, N.N., Konar, N., Yetim, H. 2019. Helal İçecek Aromaları: Turunçgil Örneği. Helal ve Etik Araştırmalar Dergisi, 1(1), 31-40.
2. Artik, N., Konar, N. 2018. Arı Ürünleri ve Apiterapi-1: Arı Ürünlerinden Bal, Arı Sütü ve Perga Bileşimi. Türkiye Klinikleri Animal Nutrition and Nutritional Diseases-Special Topics, 4(3), 11-19.
3. Artik, N., Konar, N. 2018. Arı Ürünleri ve Apiterapi-2: Arı Ürünlerinden Propolis, Polen ve Apilarnil Bileşimi. Turkiye Klinikleri Animal Nutrition and Nutritional Diseases-Special Topics, 4(3), 20-25.
4. Artik, N., Poyrazoglu, E.S., Konar, N. 2007. Gıda Dondurma İşlemi ve Ekipmanları. Standart, 547, 19-23.
5. Artik, N., Poyrazoglu, E.S., Konar, N. 2007. Dondurulmuş Gıda Standartlarımız. Standart, 547, 76-90.
6. Artik, N., Poyrazoglu, E.S., Konar, N. 2007. Dondurulmuş Gıda ve Gıda Güvenliği. Standart, 547, 97-99.
7. Artik, N., Konar, N. 2009. Domates Salçası Üretim Teknolojisi. Standart, 561, 84-89.
8. Konar, N., Poyrazoglu, E.S., Demir, K., Haspolat, I., Artik, N. 2011. Fitoöstrojenler: Bitkisel Kaynaklı Östrojenik Bileşikler. Karaelmas Fen ve Mühendislik Dergisi, 1(2), 69-75.
9. Konar, N., Haspolat Kaya, I., Poyrazoglu, E.S., Demir, K. 2011. Alzheimer Hastalığı ve Beslenme. Gıda Mühendisleri Odası Dergisi, 34, 45-51.
10. Konar, N., Demir, K., Artik, N., "Bunama Rahatsızlığına Karşı Yeni Bir Umut: Melissa officinalis", Gıda Teknolojileri Elektronik Dergisi , 6(1):50-58 pp., 2011
11. Konar, N., Isiksal, S., Demir, K. 2011. Yaşlı Popülasyon İçin Mikronutrient İhtiyaç Düzeyleri Açısından Sebze ve Meyvelerin Önemi. Gıda Mühendisleri Odası Dergisi, 32, 28-39.
12. Konar, N., Haspolat Kaya, I., Poyrazoglu, E.S., Demir, K., Artik, N. 2012. A Review on Supercritical Fluid Extraction (SFE) of Lycopene From Tomato and Tomato Products. Karaelmas Fen ve Mühendislik Dergisi, 2(1), 69-75.
13. Ozhan, B., Haspolat, I., Artik, N., Konar, N. 2012. Çikolatanın Tekstürel Özellikleri. Standart, 604, 36-41.
14. Konar, N., Genc Polat, D., Toker, O.S. 2015. Sütlü Çikolatalarda Partikül Büyüklük Dağılımının Kalite Üzerine Etkisi. Gıda Teknolojisi, 19(10), 72-75.

 

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

1. Bursa, K., Kilicli, M., Toker, O.S., Palabiyik, I., Konar, N., Acan, B.G., Gulcu, M. 2019. Usage Possibility of Grape Pomace in Compound Chocolate Instead of Sugar, Whey and Milk: Effect on Thermal and Rheological Properties. 6th International Conference of Thermophysical and Mechanical Properties of Advanced Materials, September, 22-24, Izmir, Turkey (Oral Presentation)
2. Acan, B.G., Gulcu, M., Toker, O.S., Palabiyik, I., Konar, N., Bursa, K., Kilicli, M. 2019. Effect Grape Pomace Usage in Chocolate Spread Formulation on Textural and Rheological Properties. 6th International Conference of Thermophysical and Mechanical Properties of Advanced Materials, September, 22-24, Izmir, Turkey (Poster Presentation)
3. Konar, N., Toker, O.S., Genc Polat, D., S. Oba, I. Palabiyik. 2019. Maltitol Including Milk Chocolates by bV Seeding: Sensorial, Micro-structural and Some Physical Properties. 4th International Congress on Advances in Veterinary Sciences & Technics, July 10-14, 2019. Kiev, Ukraine (Oral Presentation).
4. Konar, N., Toker, O.S., D. Genc Polat. 2019. Effects of Hydrocolloids on Quality Parameters in Fruit Molasses Based Soft Candies: A Model Study. 4th International Congress on Advances in Veterinary Sciences & Technics, July 10-14, 2019. Kiev, Ukraine (Oral Presentation).
5. Toker, O.S., Konar, N., Oba, S., Palabiyik, I., Sagdic, O., Artik, N. 2018. Alternative Tempering in Sugar-Free Milk Chocolate Technology: Effects on Sensorial, Micro-Structure and Various Physcial Properties.International Eurasian Congress on Natural Nutrition & Healthy Life. July,12-15 July. Ankara, Turkey (Oral Presentation).
6. Artik, N., Konar, N. 2018. Determination of Phenolic Acid and Flavonoid Profile of Floral and Honeydew Honeys Produced in Turkey. 6th International Mugla Beekeeping and Pine Honey Congress. October, 15-19, Mugla, Turkey (Oral Presentation).
7. Acan, B.G., Toker, O.S., Tamturk, F., Konar, N., Palabiyik, I. 2018. Usage of sugar molasses in the ice cream formulation instead of sugar. The International Symposium on Food Rheology and Texture, October,19-21, Istanbul, Turkey (Poster Presentation).
8. Toker, O.S., Akcicek, A., Genc Polat, D., Konar, N., Yetim, H. 2018. Using Seeding Technique in Synbiotic White Chocolate Including Lactobacillus acidophilus, Low DP Inulin and Maltitol as Bulk Sweetener. The 4th International Symposium on “Traditional Foods from Adriatic to Caucaus”. April, 19-21, Northern Cyprus (Oral Presentation).
9. Kilic, M., Durmaz, Y., Toker, O.S., Konar, N., Palabiyik, I. 2018. Usage Possibilitties of Microalage as Natural Colorant in Ice Cream Formulatin. The 4th International Symposium on “Traditional Foods from Adriatic to Caucaus”. April, 19-21, Northern Cyprus (Poster Presentation).
10. Konar, N., Ozarda, O., Senocak, S., Unluturk, N.N., Oba, S. 2018.  Process Conditions on Citrus Beverage Emulsions’ Creaming Index: RSM Approach. 4th International Conference on Food and Enviromental Sciences, 25-27 February, Da Nang, Vietnam (Oral Presentation)
11. Erbil, G.C., Durmaz, Y., Tamturk, F., Konar, N. Effect of Myo-Inositol Concentration on the Growth of Marine Porphyridium cruentum. 4th International Conference on Food and Enviromental Sciences, 25-27 February 2018, Da Nang, Vietnam (Oral Presentation)
12. Solak, A.O., Artik, N., Konar, N., Coksari, G., Severoglu, Z., Imanberdiyeva, N. 2017. Research on The Compound of Kyrgyzstan Honeys. The Eurasian Agriculture and Natural Sciences Congress, 20-23 September. Bishkek, Kyrgyzstan (Oral Presentation) 
13. Durmaz, Y., Toker, O.S., Cam, M., Konar, N., Palabiyik, I. 2017. Usage Possibilities of microalgae types in the chewing gum formulation as a natural coloring agent. 2nd International Balkan Congress, 16-18 May, 2017, Tekirdag, Turkey (Poster Presentation).
14. Poyrazoglu, E.S., Temel Ozat, E., Coksari, G., Ozat, E: N. Konar. 2017. Effect of Various Process Conditions on Efficiency and Colour Properties of Pistacia terebinthus oil Encapsulated by Spray Drying. 8th International Conference on Food Engineering and Biotechnology (ICFEB 2017), 24-26 May, Kuala Lumpur, Malaysia (Oral Presentation).
15. Artik, N., Simsek, A., Konar, N. 2017. Phenolic profile of meals obtained from defatted hazelnut (Corylus avellana L.) varieties. 8th International Conference on Food Engineering and Biotechnology (ICFEB 2017), 24-26 May, Kuala Lumpur, Malaysia (Oral Presentation)
16. Artik, N., Konar, N., Sireli, U.T., Yarangumeli, K. 2017. The Presence of Some Mycotoxins in Corn Grown in Turkey, 8th International Conference on Food Engineering and Biotechnology (ICFEB 2017), 24-26 May 2017, Kuala Lumpur, Malaysia (Oral Presentation).
17. Durmaz, Y., Tamturk, F., Konar, N., Toker, O.S., Palabiyik, I. 2017. Effect of pigment composition of Porphyridium cruentum as continuously culture method in industrial scale photobioreactor. 8th International Conference on Food Engineering and Biotechnology (ICFEB 2017), 24-26 May 2017, Kuala Lumpur, Malaysia (Oral Presentation).
18. Toker, O.S., Konar, N., Sagdic, O. 2016. The importance of hydrocolloids in confectionery products. 2nd Congress on Food Structure & Design. 26-28 October, Antalya, Turkey, pp. 176 (Poster Presentation)
19. Kurt, A., Konar, N., Toker, O.S., T. Kahyaoglu. 2016. Effect of honey powder on the rheological properties of different gums. 2nd Congress on Food Structure & Design. 26-28 October, Antalya, Turkey, pp. 145 (Poster Presentation)
20. Toker, O.S., Sagdic, O., Daglioglu, O., Konar, N., Tasan, M., Sener, D. 2016. Rheological and Textural Properties of Compound Chocolate: Effect of Different Vegetable Oils and Their Concentrations. 16-19 July, IFT’16, Chicago, IL, USA (Poster Presentation)
21. Toker, O.S., Sener, D, Sagdic, O., Daglioglu, O., Konar, N., Tasan, M., Ozcan, O. 2016. Investigating the Usage Possibilities of Different Oils in Formulation of Compound Chocolate Considering Melting and Color Porperties18-21 April, 15th International Cereal and Bread Congress, Istanbul, Turkey, pp.209 (Poster Presentation)
22. Ozcan, O, Toker, O.S., Mutlu, Z., Sagdic, O., Akbas, N., Celik, G., Cicek, A.F. Konar, N. 2016.  Textural and Sensory Properties of Jellies: Effect of Glucose Syrup and Sucrose Concentration. 18-21 April, 15th International Cereal and Bread Congress, Istanbul, Turkey, pp.208 (Poster Presentation)
23. Artik, N., Konar, N. 2016. Recent Developments in Chocolate Science and Technology. 18-21 April,15th International Cereal and Bread Congress, Istanbul, Turkey, pp.95 (Oral Presentation)
24. Oba, S., Goktas, H., Toker, O.S., Konar, N., Sagdic, O., N. Artik. 2016. Production of Sugar-free Milk Chocolate using β-V Seed Crystals. 18-21 April, 15th International Cereal and Bread Congress, Istanbul, Turkey, pp.97 (Oral Presentation)
25. Toker, O.S., Genc Polat, D., S. Oba, Konar, N., Sagdic, O., N. Artik. 2016. Functional Chocolate and Chocolate Products: Reality or Fiction. 18-21 April, 15th International Cereal and Bread Congress, Istanbul, Turkey,pp. 96 (Oral Presentation)
26. Konar, N., Dalabasmaz, S., Poyrazoglu, E.S., Artik, N., Colak, A. 2016. The determination of the antioxidant activity of Echinacea purpurea aerial parts under various extraction conditions by supercritical fluid extraction (SFE). 2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality, 28 February – 2 March, Singex, Singapore (Poster Presentation)
27. Konar, N., Toker, O.S., B. Ozhan, Poyrazoglu, E.S., Genc Polat, D., Artik, N., Sagdic, O. 2016. Using Some Hydrocolloids in Milk Chocolate as Prebiotic Agent: Interaction Between Process Conditions and Rheological Parameters. 2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality, 28 February – 2 March, Singex, Singapore (Poster Presentation)
28. Toker, O.S., Zorlucan, T.F., Daglioglu, O., Sener, D., Konar, N., Sagdic, O. 2015. Rheological properties of compound chocolate refined at different levels. The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus. October 1-4. Sarajevo, Bosnia and Herzegovina, pp. 411 (Poster Presentation)
29. Toker, O.S., Zorlucan, T.F., Daglioglu, O., Sener, D. Konar, N., Sagdic, O. 2015. Effect of ball mixing rate and time on the rheological properties of compound chocolate. The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus. October 1-4. Sarajevo, Bosnia and Herzegovina, pp. 411 (Poster Presentation)
30. Konar, N., Ozhan, B., Toker, O.S., Sagdic, O., Poyrazoglu, E.S., Artik, N. 2015. Using Inulin to Develop Prebiotic Milk Chocolate: Stability Under Various Process Conditions. International Scientific Conference on Probiotics and Prebiotics (IPC 2015), June 23-25. Budapest Hungary, pp. 83 (Poster Presentation)
31. Dalabasmaz, S., Konar, N., Coksari, G., Akkoyun, T., Bayramoglu Akkoyun, M., Poyrazoglu, E.S., Artik, N. 2014. Development Functional Juice by Using Echinacea purpurea Extract Obtained by Supercritical Fluid Extraction. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, Istanbul, Turkey, 14-17 October. (Poster Presentation)
32. Konar, N., Aygunes, D., Artik, N., Erman, M., Coksari, G., Poyrazoglu, E.S. 2014. Determination of Phytoestrogenic Compounds of Chickpea (Cicer Arientinum L.) By Acid Hydrolysis and LC-MS/MS. International Conference on Food, Agriculture and Biology (FAB-2014), Kuala Lumpur, Malaysia, 11-12 June. (Oral Presentation)
33. Çoksarı, G., Durmaz, N.E., Konar, N., Güçer, Y., Poyrazoğlu, E.S., Artik N. 2014. Şalgam Suyunda Tağşişin Belirlenmesinde Farklı Bir Yöntem: Aromatik Bileşiklerin SPME-GC/MS ile Tespiti. 4. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17-19 April. (Oral Presentation)
34. Çoksarı, G., Özdemir, N., Konar, N., Poyrazoğlu, E.S., Saltan, G., Konak, R. 2014. Aydın İli’nde Yetiştirilen Ficus carica (İncir) Yapraklarının HS-SPME-GC/MS ile Aromatik Bileşenlerinin Tespiti. XXI. Bitkisel İlaç Hammaddeleri (BİHAT) Konferansı, Kayseri, Turkey, 28 May - 1 June. (Poster Presentation)
35. Poyrazoglu, E.S., Konar, N., Haspolat Kaya, I., Artik, N. 2013. Traditional Turkish Food Regulation. The 2nd International Symposium on Traditional Foods From Adriatic to Caucasus, 64 pp., Struga, Macedonia, October 24-26. (Oral Presentation)
36. Kucukhuseyin, E.B., Demir, K., Konar, N., Poyrazoglu, E.S., Artik, N. 2013. Determination of Phytoestrogenic Compounds of Capsicum Annum var Grossum and Capsicum Annum var Longum by Triple Quadruple LC-MS/MS. 13th Asean Food, 139 pp., Singapore, 9-11 Sep. (Poster Presentation)
37. Haspolat Kaya, I., Poyrazoglu, E.S., Artik, N., Konar, N. 2013. Academicans’ Perceptions and Attitudes toward GM-Organisms and –Foods. International Conference on Biological, Medical and Pharmaceutical Sciences (ICBMPS’2013), 88-92 pp., Thailand, 23-24June. (Oral Presentation)
38. Konar, N., Poyrazoglu, E.S., Artik, N. 2013. Physical and Rheological Properties of Milk Chocolate Supplemented with Inulin and Isomalt. EuroFoodChem XVII, 142 pp., İstanbul, Turkey, 07-10 May. (Oral Presentation)
39. Artik, N., Konar, N. 2013. Recent Developments in Fruit and Vegetable Technology. The First Turkish – International Circle’s Workshop on Food Science and Technology, 10-12 pp., Kayseri, Turkey, 9-11 May. (Oral Presentation)
40. Konar, N., Poyrazoglu, E.S., 2013. Tooth-friendly and prebiotic milk chocolate containing inulin and maltitol. Pharma-Nutrition’13, 80 pp., Changi, Singapore, 15-17 April. (Poster Presentation)
41. Konar, N. 2012. Determination of Phytoestrogenic Compounds of Soybean Sprouts Grown in Antalya, Turkey. International Conference on Chemical Engineering and its Applications (ICCEA'12), 15-17 pp., Bangkok, Thailand, 24-25 November. (Oral Presentation)
42. Haroun, M.I., Konar, N., Poyrazoglu, E.S., Artik, N. 2012. Sugar Profiles and Contents of Turkish Honeydew and Floral Honeys. International Conference on Environment, Agriculture and Food Sciences (ICEAFS’2012), 55-58 pp., Phuket, Thailand, 11-12 August. (Oral Presentation)
43. Haroun, M.I., Konar, N., Poyrazoglu, E.S., Artik, N. 2012. Organic Acid Profiles and Contents of Turkish Honeydew and Floral Honeys. International Conference on Environment, Agriculture and Food Sciences (ICEAFS’2012), 59-62 pp., Phuket, Thailand, 11-12 August. (Oral Presentation)
44. Konar, N., Artik, N. 2012. Innovations in the Food and Beverage Industry. International Advanced Nonthermal Processing in Food Technology: Effects on Quallity and Shelf Life of Food and Beverages (ANPFT2012), 44-47 pp., İzmir, Turkey, 7-10 May. (Oral Presentation)
45. Konar, N., Aygunes, Poyrazoglu, D., Poyrazoglu, E.S., Haspolat, I., Demir, K., Artik, N. 2012. Thirteen Phytoestrogenic Compound Content of Acidified Enzymatic Hydrolysates of Chickpea (Cicer arientium L.). International Conference on Food Science and Nutrition, 342-351 pp., Kota Kinabalu, Malaysia, 2-4 April. (Poster Presentation)
46. Konar, N., Haspolat I. 2012. Determination of Free- and Conjugated-Isoflavones in Defatted Soy Flour for Consumer Informing In Turkey by Different Sample Preparation Methods. International Conference on Food Science and Nutrition 2012, 330-341 pp., Kota Kinabalu, Malaysia, 2-4 April. (Poster Presentation)
47. Konar, N., Poyrazoglu, E.S., Demir, K., Artik, N. 2009. Functional Drinks and Fruit Juices Containing Herbal Extracts. 3rd International Congress on Food and Nutrition, 139 pp., Antalya, Turkey, 22-25 April. (Poster Presentation)
48. Konar, N., Poyrazoglu, E.S., Demir, Artik, N. 2009. Using of Lycopene, A Tomato Carotenoid, As A Natural Colorant and Antioxidant at Functional Food Production, 3rd International Congress on Food and Nutrition, 130 pp., Antalya, Turkey, 22-25 April. (Poster Presentation)

 

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

 

1. Konar, N., Bayraktar, F.S., Artik, N. 2012. Üzüm Pekmezinde Yapılan Hilelerin, Fenolik Bileşik, Organik Asit Dağılımı ve C13 Analizi İle Belirlenmesi. 3. Geleneksel Gıdalar Sempozyumu, 16-22 pp., Konya, Türkiye, 10-12.
2. Haspolat Kaya, I., Konar, N., Poyrazoglu, E.S., Artik, N. 2013. TGDF Gıda Kongresi, pp. 4,  Antalya, Türkiye, 12-14 Kasım 2103.
3. Haspolat Kaya, I., Konar, N., Poyrazoglu, E.S., Artik, N. 2013. Genetik Modifikasyon ve Akademisyenler TGDF Gıda Kongresi, pp. 3, Antalya, Türkiye, 12-14 Kasım.
4. Konar, N., I. Haspolat Kaya, Poyrazoglu, E.S., Artik, N. 2013. Sokak Sütü – Kim, Neden, Niçin? TGDF Gıda Kongresi, pp. 5,  Antalya, Türkiye, 12-14 Kasım 2103.
5. Ozhan, B., Konar, N., Poyrazoglu, E.S., Artik, N. 2013. Partikül Büyüklüğü ve Konçlama Süresinin Sütlü Çikolata Fiziksel ve Reolojik Ö.zellikleri Üzerindeki Etkisi TGDF Gıda Kongresi, pp. 21, Antalya, Türkiye, 12-14 Kasım.
6. Artik, N., Konar, N. 2015. Toplu Tüketim Yerleri İçin Hijyen ve HACCP Uygulamaları. Turizm Sağlık ve Hukuk Sempozyumu, 3-5 Nisan, Nevşehir, Türkiye, pp. 9-21.
7. Goktas, H., Konar, N., Toker, O.S., Sagdic, O. 2016. Farklı DP (veya MW) Sahip İnulin Kaplama Çikolatada Enerji Düzeyinin Azaltılması ve Lif Oranının Arttırılması Amacı ile Kullanım Olanaklarının Belirlenmesi. Türkiye 12. Gıda Kongresi 05-07 Ekim, Trakya Üniversitesi, Edirne, Türkiye, pp. 555.
8. Bingöl, M., Poyrazoglu, E.S., Artik, N., Konar, N. 2017. Damacana Sularda Bisfenol A Migrasyonuna Çeşitli Faktörlerin Etkileri. 10. Gıda Mühendisliği Kongresi, 9-11 Kasım, Antalya, Türkiye.

5.5 National / International Books and Book Sections

1. Palabiyik, I., Pirouzian, H. R., Konar, N., Toker, O.S. 2018. A Novel Delivering Agent for Bioactive Compounds: Chewing Gum. In Bioactive Molecules in Food (pp. 1-39). Springer,
2. Konar, N., Toker, O.S., Palabiyik, I.,Genc Polat, D., S. Oba, Sagdic, O., 2019. Importance of Chocolates in Functional Foods: Formulation, Production Process and Potential Health Benefits, in Bioprocessing Technology in Food and Health. Editors- Deepak Kumar Verma, Ami Patel and Prem Prakash Srivastav, Apple Academic Press-CRC Press, NJ, USA
3. Artik, N., Anli, R.E., Konar, N., Vural, N. 2016. Gıdalarda Bulunan Fenolik Bileşikler, 133 pp. İzmir, Türkiye,  Sidas.
4. Artik, N., Mert, I., Poyrazoglu, E.S., Konar, N. 2009. Küresel Kriz ve Gıda Güvenliği (Sunumlar Kitabı 1), 70 pp., Ankara, Türkiye, TMMOB Gıda Mühendisleri Odası Kitaplar Serisi.
5. Artik, N., Poyrazoglu, E.S., Demir, K., Konar, N. 2010. Bitkiler, Fonksiyonel Özellik, Beslenme ve Sağlık İlişkileri, 112 pp., Ankara, Türkiye, Ankara Üniversitesi Basımevi.
6. Artik, N., Konar, N. 2015. Multidisipliner Yaklaşımlı Biyolojik temelli Doğal Tedaviler- Biyoterapi (Apiterapi, Hirudoterapi, Maggot tedavi ve İhtiyoterapi), Tanyüksel M., Mumcuoğlu K., Ed., Meta Basım Matbaacılık ABC Yayın ve Eğitim Hizmetleri, İzmir.
7. Artik, N., Konar, N., Poyrazoglu, E.S. 2011. Gıdaların Kimyasal Bileşimi. Gıda Bilim ve Teknolojisi. Ed. Poyrazoglu, E.S., Anadolu Üniversitesi Basımevi, Eskişehir, Türkiye, s.2-21.
8. Artik, N., Konar, N., Poyrazoglu, E.S. 2011. Gıda Kalite Kontrolü. Gıda Bilim ve Teknolojisi. Ed. Poyrazoglu, E.S., Anadolu Üniversitesi Basımevi, Eskişehir, Türkiye, s. 40-59.
9. Artik, N., Konar, N., Poyrazoglu, E.S. 2011. Gıda Muhafaza Teknikleri. Gıda Bilim ve Teknolojisi. Ed. Poyrazoglu, E.S., Anadolu Üniversitesi Basımevi, Eskişehir, Türkiye, s. 60-87.
10. Artik, N., Konar, N., Poyrazoglu, E.S. 2011. Çay İşleme Teknolojisi. Gıda Bilim ve Teknolojisi. Ed. Poyrazoglu, E.S., Anadolu Üniversitesi Basımevi, Eskişehir, Türkiye, s.  88-111.
11. Artik, N., Konar, N., Poyrazoglu, E.S. 2011. Tahıl İşleme Teknolojisi. Gıda Bilim ve Teknolojisi. Ed. Poyrazoglu, E.S., Anadolu Üniversitesi Basımevi, Eskişehir, Türkiye, s. 112-137.
12. Artik, N., Konar, N., Poyrazoglu, E.S. 2011. Meyve Sebze İşleme Teknolojisi. Gıda Bilim ve Teknolojisi. Ed. Poyrazoglu, E.S., Anadolu Üniversitesi Basımevi, Eskişehir, Türkiye, s. 138-161.
13. Artik, N., Konar, N., Poyrazoglu, E.S. 2011. Et ve Et Ürünleri İşleme Teknolojisi. Gıda Bilim ve Teknolojisi. Ed. Poyrazoglu, E.S., Anadolu Üniversitesi Basımevi, Eskişehir, Türkiye, s. 162-185.
14. Artik, N., Konar, N., Poyrazoglu, E.S. 2011. Süt ve Süt Ürünleri İşleme Teknolojisi. Gıda Bilim ve Teknolojisi. Ed. Poyrazoglu, E.S. Anadolu Üniversitesi Basımevi, Eskişehir, Türkiye, s. 186-209.
15. Artik, N., Konar, N., Poyrazoglu, E.S. 2011. Bitkisel Yağ Üretim Teknolojisi. Gıda Bilim ve Teknolojisi. Ed. Poyrazoglu, E.S., Anadolu Üniversitesi Basımevi, Eskişehir, Türkiye, s. 210-224.
16. Artik, N., Poyrazoglu, E.S., Konar, N. 2013. Türk Gıda Mevzuatı ve Denetimi. Her Yönüyle Gıda. Ed. F. Durlu Ozkaya, S. Cosansu, K. Ayhan. Sidas Medya, Ankara, Türkiye, s. 313-386.
17. Artik, N., Konar, N., Poyrazoglu, E.S. 2013. Domates Salçası Üretiminde HACCP Uygulaması. Domates ve Domates Ürünleri. Ed. S. Nas, C. Kadakal. Sidas Medya, Ankara, Türkiye. s. 61-163.

6)   PROJECTS

1. Yumuşak Şekerlemeler İçin Enkapsüle Mikroalgal Biyomaslardan Doğal Renklendirici Geliştirilmesi. TÜBİTAK-TOVAG (219O328). Project Coordinator, 2020-2023.
2. CBS Bazlı Çikolata Türevi Ürünlerde Fat-Bloom Stabilitesinin Geliştirilmesi. TÜBİTAK-TEYDEB (3191099), Supervisor, 2019-2022.
3. Model Jellerde Tekstürel Özelliklere Bağlı Olarak Şeker Salınımının Belirlenmesi ve Nümerik Olarak Modellenmesi TÜBİTAK – TOVAG (119O642), Researcher, 2019-2020
4. Çikolata Pre-Kristalizasyon Kinetiğinin ve Oluşan Polimorf Çeşitlerinin Belirlenmesine Yönelik Reometre Temelli Yeni Metot Geliştirilmesi TÜBİTAK – TOVAG (119R006), Researcher, 2019-2021
5. Jelly Tipi Şekerleme Kalori Düzeyinin Bitkisel Çözünür Lif ve Poliol Kullanımı ile Azaltılması, TÜBİTAK – TOVAG (118O856), Project Coordinator, 2019-2020
6. Elma Suyu Konsantresinden Jelly Tipi Şekerleme Geliştirilmesi ve Jelatin Alternatifi Ajanların Kullanılması, TÜBİTAK-TEYDEB (3180060), Supervisor, 2018-2020
7. Optimization of functional milk chocolate formulation. Iran National Science Foundation (INSF), Project No: 96014923, Researcher, 2018-2019
8. Endüstriyel Gıda Atıklarının Çikolata Türevi Ürünlerde Maliyet Optimizasyonu Amacı İle Kullanımı, TÜBİTAK – TOVAG (217O054), Researcher 2018-2019
9. Sugar-Free Toffee Tipi Yumuşak Şekerleme Ürün Bileşim ve Prosesi Geliştirilmesi, TÜBİTAK-TEYDEB (3170603), Supervisor, 2018-2020
10. Bazı Bitki Ekstratlarından Beyin Fonksiyonlarını Düzenleyici Gıda Takviyesi Üretimi, Ankara Üniversitesi Bilimsel Araştırma Projesi, Researcher, 2016 – 2017.
11. EPA ve DHA Ilaveli Fonksiyonel Çikolata Çesitlerinin Gelistirilmesi, TÜBİTAK – TOVAG (215O465), Project Coordinator, 2016-2017
12. Yumuşak Şekerlemede Verimlilik ve Tekstür Optimizasyonu Amacı ile Prototip Buffer Kristalizasyon Ünitesi Geliştirilmesi, TÜBİTAK – TEYDEB, Supervisor, 2016 – 2017.
13. ß-V Tohum Kristal Kullanımı ile Termostabilite Düzeyi Yüksek, Probiyotik ve Düşük Kalorili Çikolata Çeşitlerinin Geliştirilmesi, TÜBİTAK – TEYDEB, Supervisor, 2015 – 2016.
14. Pistacia terebinthus spp. terebenthus (Menengiç) Yağının Spray Dryer Tekniği ile Mikro-Enkapsülasyonu Yönteminin Geliştirilmesi ve Farklı Gıda Modellerinde Kullanım Olanaklarının Araştırılması TAGEM, Researcher, 2015 – 2017.
15. Bulanık Tip İçecekler İçin Yüksek Stabilitede Helal Nitelikli Turunçgil Emülsiyon ve Aroması Geliştirilmesi, TÜBİTAK – TEYDEB, Supervisor, 2015 – 2018.
16. β-V Tohum Kristalleri Kullanımı ile Non-Karyojenik Çikolata Üretimi, TÜBİTAK  -TOVAG (115O028), Project Coordinator, 2015-2017
17. Kırgızistan Ballarının Bileşimi Üzerine Araştırma. Kırgızistan-Türkiye Manas Üniversitesi BAP, Researcher, 2015-2017.
18. Farklı Yağ Çeşitlerinin Kaplamalık Çikolatanın Reolojisne Etkisinin İncelenmesi ve Kaplamalık Çikolata Kalitesinin Geliştirilmesi. Bilim, Sanayi ve Teknoloji Bakanlığı, San-Tez, Researcher, 2014 – 2016.
19. Ankara Üniversitesi Ziraat Fakültesi Süt Teknolojisi Bölümü Eğitim- Araştırma-Uygulama İşletmesine Dondurma Ünitesi Kurulumu. Ankara Üniversitesi Bilimsel Araştırma Projesi, Researcher, 2013 – 2014.
20. Sokak Sütü Tüketim Nedenleri ve Düzeyinin Araştırılması. Ankara Üniversitesi Bilimsel Araştırma Projesi, Researcher, 2012 – 2013.
21. Genetiği Değiştirilmiş Gıdalara Genel Tüketicilerin ve Akademisyenlerin Bakış Açı ve Eğilimlerinin Belirlenmesi. Ankara Üniversitesi Bilimsel Araştırma Projesi, Researcher, 2012 – 2013.
22. Bazı Tıbbi ve Aromatik Bitkilerin Kullanımı İle Fonksiyonel Meyve Suyu ve Nektarlarının Geliştirilmesi. Gıda, Tarım ve Hayvancılık Bakanlığı – TAGEM, Researcher, 2011 – 2014.
23. A.Ü. Z.F. M.Suyu Arş. İşletmesinin Gıda Güvenliği ve Kalite Düzeyinin Geliştirilmesi Amacıyla Modernizasyonu. Ankara Üniversitesi Bilimsel Araştırma Projesi, Researcher, 2010 – 2011.
24. A.Ü. Z.F. Şarap İşletmesinin Gıda Güvenliği ve Kalite Düzeyinin Geliştirilmesi Amacıyla Modernizasyonu. Ankara Üniversitesi Bilimsel Araştırma Projesi, Researcher, 2010 – 2011.
25. Farklı Hidroliz Yöntemleriyle Bazı Sebzelerden Elde Edilen Fitoöstrojenlerin HPLC ve  GC-MS İle Belirlenmesi. Ankara Üniversitesi Bilimsel Araştırma Projesi, Researcher, 2009 – 2011.
26. Nar Şarabı Fenolik Bileşiklerinin Belirlenmesi. Ankara Üniversitesi Bilimsel Araştırma Projesi, Researcher, 2008 – 2010.

7) PATENTS

1. Ekmek Mayası Endüstriyel Atıklarından Yem Hammaddesi Üretim Yöntemi (TPE 2010/10289)
2. Sürülebilir Kıvamda Krem Pekmez Üretimi (TPE 2016/16007)
3. Koruyucu Yem Katkı Maddesi (TPE 2016-09147)
4. Kenger Sakızının Çiğnenebilirlik Özelliğinin Geliştirilmesi ve Kengerden Biyobozunur Doğal Sakız Üretimine Ait Yöntem (TPE 2016/20317 - Başvuru) 
5. Toksin Bağlayıcı Yem Katkı Maddesi (TPE 2016–09139 – Başvuru)
6. Ruminantlar İçin Monopropilen Glikol İçeren Yem Katkı Maddesi (2016-09123)

8)   ADMINISTRATIVE DUTIES

 

1. Siirt University Faculty of Engineering Department of Food Engineering, Head (2018-2020)
2. Siirt University Institute of Science Department of Food Engineering, Head (2018-2020)
3. Siirt University Faculty of Engineering Member of Board (2018-2020)
4. Siirt University Institute of Science Member of Board (2018-2020)
5. Istanbul Exporters Association – Academic Consultant (2016 – 2017)
6. Government-Industry-University Collobration Study Group, Ministry of Science, Industry and Technology, Member - (2015 – 2016)

 

9) PROFESSIONAL MEMBERSHIP

1. Institute of Food Technologists (IFT) (Member ID: 00589470)

10) AWARDS and SCHOLARSHIPS

1. TÜBİTAK International Scientific Publication Incentive Award (2013, 2014, 2015, 2016, 2017, 2018, 2019)
2. Oral Presnetation Award - 4th International Conference on Food and Enviromental Sciences, 25-27 February 2018, Da Nang, Vietnam