Kongre/Sempozyum

• Gıdalarda Akrilamid (Bildiri özeti basılmıştır)
  28-04-2015

  2. İç Anadolu Bölgesi Tarım ve Gıda Kongresi, 28-30 Nisan 2015, Nevşehir
• The Effect of Onion Skin Powder on the Quality of Raw and Cooked Chicken Meat Patties (Bildiri tam metin olarak basılmıştır)
  23-08-2017

  IV. International Multidisciplinary Congress of Eurasia

  http://imcofe.org/2017/roma/TR/index.html
• Sığır Etinin Emülsiyon Özellikleri Üzerinde Öğütülmüş Bezelye ve pH’nın Etkisi (Bildiri özeti basılmıştır)
  27-10-2017

  İç Anadolu Bölgesi 3. Tarım ve Gıda Kongresi (26-28 Ekim 2017), Cumhuriyet Üniversitesi, Sivas

  http://www.targid.org/
• Color Properties of Sanlıurfa Sadeyagi (Urfa Yagi) Produced from Ewes’ and Cows’ Milk (Bildiri tam metin olarak basılmıştır)
  08-11-2018

  6th International GAP Engineering Conference – GAP2018

  http://gap2018.harran.edu.tr/
• Some Microbiological Properties of Yayik Butters Produced from Goats’ and Cows’ Milk (Bildiri tam metin olarak basılmıştır)
  08-11-2018

  6th International GAP Engineering Conference – GAP2018

  http://gap2018.harran.edu.tr/
• The Effect of Onion Skin Powder on the Physical, Chemical, Color and Sensory Properties of Beef Patties (Bildiri tam metin olarak basılacaktır)
  26-04-2019

  International Erciyes Agriculture, Animal & Food Sciences Conference

  http://aganfos2019.com/steering-committee/

Makale

• Geleneksel Olarak Üretilen Adıyaman Peynirinin Bazı Fiziksel, Kimyasal ve Mikrobiyolojik Özelliklerinin Belirlenmesi
  25-02-2019

  ADYÜTAYAM

  http://https://www.adyutayam.com/

Makale (Uluslararası)

• Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies
  04-11-2016

  http://www.sciencedirect.com/science/article/pii/S0260877416304010
• Emulsion properties of beef as affected by pH and ionic strength of pea solution
  03-03-2017

  Carpathian Journal of Food Science and Technology

  http://chimie-biologie.ubm.ro/carpathian_journal/Vol_9(1)_2017.pdf
• Effects of Olive Leaf Extract on the Oxidatıon Stability and Microbiological Quality of Dry Fermented Sausage (Sucuk)
  17-10-2017

  Carpathian Journal of Food Science and Technology

  http://chimie-biologie.ubm.ro/carpathian_journal/index.html
• Effects of Flaxseed and pH on the Emulsion Properties of Beef by Using a Model System
  11-01-2018

  Turkish Journal of Agriculture - Food Science and Technology
• Model system evaluation of the effects of pea and pH on the emulsion properties of beef
  09-02-2018

  South African Journal of Animal Science

  http://dx.doi.org/10.4314/sajas.v48i2.12
• The Effects of Sausage Casing with Potassium Sorbate on Colour, Microbiological Properties and Formation of Biogenic Amines of Dry Fermented Sausage (Sucuk)
  15-01-2019

  Carpathian Journal of Food Science and Technology

  http://chimie-biologie.ubm.ro/carpathian_journal/index.html
• Effects of Partial Substitution of Goat's Milk for Sheep's Milk, Cured Scalding and Dry salting on Proteolysis in Urfa Cheese
  30-07-2019

  Journal of Food Processing and Preservation

  http://https://onlinelibrary.wiley.com/doi/10.1111/jfpp.14157
• The effects of onion skin powder on the quality of cooked chicken meat patties during refrigerated storage
  26-11-2019

  Acta Alimentaria

  http://https://akademiai.com/toc/066/48/4

Yüksek Lisans Tezi

• Vakum Fırınlama Tekniği ile Bisküvilerin Akrilamid İçeriğinin Azaltılması
  31-12-2015

  -

  http://https://tez.yok.gov.tr/UlusalTezMerkezi/tarama.jsp