Coordinator Project Supporting body Date
Assoc. Prof. Dr.Hatice Funda Karbancıoğlu Güler Obtaining Microbial-Sourced Angiotensin Converting Enzyme Inhibitor ITU BAP 2021
Asst. Prof. Dr. Fatma Ebru Fıratlıgil Optimization Of Antioxidant Extraction From Sage (Salvia Officinalis L.) Plant With Different Extraction Methods ITU BAP 2021
Asst. Prof. Dr. Fatma Ebru Fıratlıgil Effect Of Ultrasound Pretreatment On Drying Characteristics Of Apple Slices ITU BAP 2021
Prof.Dr. Gürbüz Güneş Optimization And Kinetic Modeling Of Galactooligosaccharide Synthesis In Osmotic Membrane Distillation System ITU BAP 2021
Asst. Prof. Dr. Dilara Erdil Production Of Extruded Snack And Bread Containing Grape Extract, And Its Evaluation As A Functional Product ITU BAP 2021
Asst. Prof. Dr. Dilara Erdil Increasing The Bioavailability Of Anthocyanins By Enzymatic Methods ITU BAP 2021
Asst. Prof. Dr. Dilara Erdil Resistant Starch Production From Buckwheat By Using Enzymatic And Heat Treatment Methods ITU BAP 2021
Prof.Dr. Esra Çapanoğlu Güven Determination Of Phenolic And Carotenoid Profiles Of Local Tomatoes Grown In Different Regions Of Turkey And Investigation Of Antioxidant Properties Of Dried Tomatoes. ITU BAP 2021
Assoc. Prof. Dr.Hatice Funda Karbancıoğlu Güler Investigation Of Antimicrobial Effect Of Some Essential Oils On Staphylococcus Aureus And Escherichia Coli ITU BAP 2021
Prof.Dr. Esra Çapanoğlu Güven Encapsulation Of Biopeptides From Spirulina Platensis And Applications In Food TÜBİTAK 1001 2020
Prof.Dr. Neşe Şahin Yeşilçubuk Determination Of Antioxidant And Antimicrobial Activities Of Edible Polymer-Based Hydrogels Added With Essential Oils And Evaluation Of Their Use As Active Food Packaging ITU BAP 2020
Assoc. Prof. Dr.Hatice Funda Karbancıoğlu Güler Production Of Natural Antimicrobial Substances And Determination Of Their Effects Against Pathogenic Microorganisms ITU BAP 2020
Prof.Dr. Filiz Altay Investigation Of The Relationship Between The Textural Properties Of Potato Chips And The Mass Transfer Parameters Of The Frying Oils. ITU BAP 2020
Prof.Dr. Meral Kılıç Akyılmaz Obtaining Phenolic Antioxidants From Industrial Food Waste Using Fungi. ITU BAP 2020
Assoc. Prof. Dr.Aslı Can Karaça Investigation Of The Use Of Proteins Obtained From Legumes As Carrier Material In Encapsulation. ITU BAP 2019
Prof.Dr. Filiz Altay The Use Of Gelatin Nanofibers Obtained By Electrospinning Method As A Thickener In Foods. ITU BAP 2019
Prof.Dr. Filiz Altay The Use Of Gelatin Nanofibers Obtained By Electrospinning As A Stabilizer In Emulsions. ITU BAP 2019
Prof.Dr. Filiz Altay Investigation Of The Factors Affecting The Production Of Nanofibers Containing Sodium Alginate And Corn Starch By Electro Production Method. ITU BAP 2019
Prof. Dr. Gürbüz Güneş Developing A Packaging Film With Improved Temperature Sensitive Gas Permeability For Packaging Of Fresh Fruit And Vegetable Products In Modified Atmospheres TÜBİTAK 1001 2019
Prof.Dr. Gürbüz Güneş Investigation Of The Effect Of Ultraviolet Irradiation On The Quality Of Berry Fruits. ITU BAP 2019
Prof.Dr. Esra Çapanoğlu Güven Study Of The Bioavailability And Bioactivity Of Black Carrot Polyphenols Using A Novel Intestinal And Endothelial Cell Co-Culture Model Combined With Digestion Models. ITU BAP 2018
Prof.Dr. Gürbüz Güneş Optimization Of Hazelnut Roasting Process In Terms Of Quality Parameters. ITU BAP 2018
Prof.Dr. Beraat Özçelik Determination Of Bioactive Components And Health Effects Of Bee Products Such As Royal Jelly, Honey Propolis And Pollen Obtained From The Eastern Black Sea Region ITU BAP 2018
Prof.Dr. Esra Çapanoğlu Güven Investigation Of Changes In Antioxidant Properties And Bioavailability By Processing Tomatoes Into Sauce With Different Methods And Adding Different Functional Components To The Final Product ITU BAP 2018
Prof.Dr. Neşe Şahin Yeşilçubuk Production Of Carotenoids And Single Cell Oil From Rhodosporidium Toruloides Yeast ITU BAP 2018
Prof.Dr. Meral Kılıç Akyılmaz Determination Of Factors Affecting The Shelf Life Of Bakery Confectionery ITU BAP 2018
Assoc. Prof. Dr.Hatice Funda Karbancıoğlu Güler Mycotoxin Problem In Red Pepper ITU BAP 2018
Prof.Dr. Beraat Özçelik Fortification Of Ayran(Drinking Yoghurt) With Encapsulated Cocoa Hull Waste Extract By Nanoliposomal Systems, Shelf Life And Bioaccessability Studies ITU BAP 2018
Prof.Dr. Beraat Özçelik Evaluation Of Frying Performance Of Canola And Sunflower Oil. ITU BAP 2018
Assoc. Prof. Dr.Hatice Funda Karbancıoğlu Güler Investigation Of Antimicrobial Effects And Mechanisms Of Some Essential Oils On Campylobacter spp. ITU BAP 2018
Prof. Dr. Beraat Özçelik Plant Bioactives To Improve Omega-3-Fatty Acid Status In Humans - From Extracts To Functional Foods TÜBİTAK -2534 2018
Assoc. Prof. Dr.Hatice Funda Karbancıoğlu Güler Antibacterial Effect Of Microorganisms Isolated From Fermented Foods ITU BAP 2017
Prof.Dr. Esra Çapanoğlu Güven Investigation Of Bioavailability And Bioactivity Of Black Carrot Polyphenols With In Vitro And In Vivo Models TÜBİTAK 3001 2017
Prof.Dr. Beraat Özçelik The Effect Of Fermentation On Antioxidant Activity And In-Vitro Bioavailability In The Processing Of Black Carrot Into Turnip Juice. ITU BAP 2017
Prof.Dr. Beraat Özçelik Determination Of Monochloropropandiol (3-Mcpd) Esters, Glycidyl Esters And Acrylamid In Potatoe Cips ITU BAP 2017
Prof.Dr. Beraat Özçelik Determination Of Some Physicochemical Properties Of Vegetable Proteins Obtained From Wastes Such As Sour Cherry Seeds And Apricot Seeds And Their Use In Products. ITU BAP 2017
Prof.Dr. Zeynep Dilek Heperkan Investigation Of The Effect Of Foodborne Lactic Acid Bacteria On Fumonisin Forming Molds ITU BAP 2017
Prof. Dr. Meral Kılıç Akyılmaz Improving The Structural Functions Of Caseinomacropeptide (CMP) TÜBİTAK-1001 2016
Prof. Dr. Beraat Özçelik Center Of Research And Application Of Food Additives/Ingredients From Local Sources And Wastes İSTKA 2016
Prof. Dr. Dilek Boyacıoğlu Food Colorants Production From Black Carrot Anthocyanins With Liposome Encapsulation Method TAGEM 2016
Prof. Dr. Dilek Boyacıoğlu Healthy Nutrition With Legumes, Healthy Life Platform And Workshop İSTKA 2016
Assoc. Prof. Dr.Beraat Özçelik New Sources Of Natural, Gastric Stable, Food Additives, Colourants And Novel Functional Foods (COLORSPORE) EU 7. FP 2015
Prof. Dr. Dilek Boyacıoğlu AnThocyanin And Polyphenol Bioactives For Health Enhancement Through Nutritional Advancement (ATHENA) EU 7. FP 2015
Prof. Dr. Dilek Boyacıoğlu Excellence Center Of Bee Products İSTKA 2015
Assoc. Prof. Dr.Neşe Şahin Yeşilçubuk Food Quality Protection System Design With Novel Technology Applications (Ozone, Uv-C Light, And Magnetic Fields) For Selected Foods During Cold Storage SAN-TEZ 2015
Asst. Prof. Dr. Filiz Altay Controlled Release From Electro Spun Nanofibers:Nanofiber Characterization And Optimization, Effect Of Thermal Processing On Encapsulation And Controlled Release Properties. COST 2015
Asst. Prof. Dr. Filiz Altay Investigation Of The Applicability Of Nanofibers As Thickener And Stabilizing Agent In Foods In Order To Inhibite The Syneresis And Oil Separation COST 2014
Assoc. Prof. Dr.Neşe Şahin Yeşilçubuk Production Of Gamma-Linolenic And Stearidonic Acid Concentrate From Viper Grass (Echium vulgare) Seed Oil ITU-BAP 2014
Prof. Dr. Dilek Boyacıoğlu Inspecting The Hives İSTKA 2014
Asst. Prof. Dr. Dilara Nilüfer Erdil Investigation Of The Effect Of Food Matrix And Its Components On Anthocyanin Bioavailability. ITU-BAP 2013
Prof. Dr. Meral Kılıç Akyılmaz Determination Of The Potential Use Of Ultrasound Process In The Production Of Fermented Milk Drinks TÜBİTAK-1001 2012
Prof. Dr. Dilek Boyacıoğlu Flavonoids And Related Phenolics For Healthy Living Using Orally Recommended Antioxidants (FLORA) EU 7. FP 2009
Prof. Dr. Meral Kılıç Cheese Production Intended For Specific Nutritional Uses For Patients With Phenylketonuria TÜBİTAK-1001 2008
Asst. Prof. Dr. Gürbüz Güneş Preservation Of Ready To Use Foods With Modified Atmosphere Packaging And Irradiation Technology TÜBİTAK-1001 2008