Development of lysozy incorporated antimicrobial zein films and evaluation of their effectson quality of cold stored burgers

Classification of virgin olive oils from different olive varieties and geographical regions by electronic nose and detection of adulteration

Chemometric studies for classification of olive oils and detection of adulteration

Production of pectin from wastes and low-grade products of sun-dried fig processing: optimization of pectin extraction and characterization of its major properties

Investigation of applicability of UV-light emitting diodes (UV-LEDs) as an alternative technology in pasteurization of cold-pressed and newly formulated mixed beverage

Effect of interleukin-10 pathway genes and diet on Behcet's disease

Developing probiotic lozenges to improve oral health

Development of different koruk (Unripe grape) products by using several processing techniques

Bioactive compound retention and shelf life extension of strawberry juice by selected nonthermal processing technologies

Development of a novel active packaging system based on layer-sy layer deposition of natural antioxidants and antimicrobials to extend food products' shelf life

Investigation of the effect of different processing techniques on the overall quality and shelf life of local apricot variety of Iğdır (Prunus armeniaca L., cv. Şalak

Effect of deep-frying on the quality parameters of vegetable oils