RESEARCH ASSISTANT EDA DEMİROK SONCU    
Name : EDA
Surname : DEMİROK SONCU
E-Mail : edemirok@eng.ankara.edu.tr
Phone Number : 0312 203 3300/3639
Title : RESEARCH ASSISTANT
Unit : FACULTY OF ENGINEERING
Department : DEPARTMENT OF FOOD ENGINEERING
Personal Information

ACADEMIC BACKGROUND

December 2019 - ......                            Assist. Prof.

December 2014 - 2019                          Dr. Research Assistant

Ankara University, Engineering Faculty, Food Engineering Department

December 2007 - 2014                          Research Assistant

Ankara University, Engineering Faculty, Food Engineering Department

September 2011 – September 2012        Visiting Student

Texas A&M University, Poultry Science Department, Texas,  USA

 

EDUCATIONAL BACKGROUND

2007 - 2014                                Ph. D.

Ankara University, Engineering Faculty, Food Engineering Department

2003 – 2007                               Bachelor of Science

Ankara University, Engineering Faculty, Food Engineering Department


AWARDS

September 2007 - August 2012

2228- National scholarship for Ph.D. student

(The Scientific and Technological Research Council of Turkey)

December 2014                             

The best Ph.D. thesis with the highest publication score                                                         (Ankara Univ. Graduate School of Natural and Applied Science)

October 2017                               

The second best oral presentation award-Young Researcher Forum                                         (19th International Conference on Food Processing & Technology)

 

A)     RESEARCH ARTICLE (SCI or SCI-EXPANDED) 

1.       Golzar Adabi, S., Demirok Soncu, E. 2019. White striping prevalence and its effect on meat quality of broiler breast fillets under commercial conditions. Journal of Animal Physiology and Animal Nutrition, 103(4), 1060-1069. 

2.       Özsaraç, N., Kolsarici, N., Demirok Soncu, E., Haskaraca, G. 2019. Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness. Food Additives and Contaminants: Part A-Chemistry Analysis Control Exposure & Risk Assessment, 36(2), 225-235.

3.         Demirok Soncu, E. Arslan, B., Ertürk, D., Küçükkaya, S., Özdemir, N., Soyer A. 2018. Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan essential oils. LWT-Food Science and Technology. 97, 198-204. 

4.         Demirok Soncu E., Haskaraca, G., Kolsarıcı, N. 2018. Presence of acrylamide and heterocyclic aromatic amines in breaded chicken meat products and dietary exposure of Turkish population from Ankara based on the food frequency questionnaire study. European Food Research and Technology, 244(3), 501-511. 

5.         Haskaraca G., Demirok Soncu E., Kolsarıcı N., Öz F., Juneja VK. 2017. Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation. Journal of Food Processing and Preservation, 41(6),e13240. 

6.         Demirok Soncu, E., Kolsarıcı, N. 2017. Microwave thawing and green tea extract efficiency for the formation of acrylamide throughout the production process of chicken burgers and chicken nuggets. Journal of the Science of Food and Agriculture, 97(6), 1790-1797. 

7.         Demirok Soncu, E., Kolsarıcı, N., Çiçek, N., Salman Öztürk, G., Akoğlu, İ.T., Kaşko Arıcı, Y. 2015. The comparative effect of carrot and lemon fiber as a fat replacer on physico-chemical, textural, and organoleptic quality of low-fat beef hamburger. Korean Journal for Food Science of Animal Resources, 35(3), 370-381. 

8.         Demirok, E., Kolsarıcı, N. 2014. Effect of green tea extract and microwave pre-cooking on the formation of acrylamide in fried chicken drumsticks and wings. Food Research International, 63, 290-298. 

9.         Haskaraca, G., Demirok, E., Kolsarıcı, N., Öz, F., Özsaraç, N. 2014. Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. Food Research International, 63, 373-381. 

10.     Demirok E., Kolsarıcı N., Çelik S., Doğan Z., Hamdan S., Öztürk F. 2014. Proteolytic and sensory changes during marination of rainbow trout (Oncorhynchus mykiss) flesh in pomegranate juice. Journal of Aquatic Food Product Technology, 23(6), 621-632. 

11.     Demirok E., Veluz G., Stuyvenberg W.V., Castañeda M.P., Byrd A., Alvarado C.Z. 2013. Quality and safety of broiler meat in various chilling systems. Poultry Science, 92(4); 1117-1126. 

12.     Demirok E., Kolsarıcı N., Akoğlu, İ.T., Özden, E. 2011. The effects of tumbling and sodium tripolyphosphate on the proteins of döner. Meat Science, 89(2); 154-159. 

 

B)     RESEARCH ARTICLE IN INTERNATIONAL REFEREED JOURNAL

 

1.       Demirok E., Kiralan M., Carbonell-Barrachina A.A. 2013. Determination and classification of volatile compounds of pastırma using solid phase microextraction/gas chromatography/mass spectrometry. Journal of Microbiology, Biotechnology and Food Sciences, 3(2), 105-109.    

 

C)     RESEARCH PAPER IN NATIONAL REFEREED JOURNAL

 

1.       Demiralp, Ş.Y., Demirok Soncu, E., Kolsarıcı, N. 2017. Oleogels and their utilization in emulsified meat products. The Journal of Food. 42(5); 505-513. 

2.       Demirok Soncu, E., Haskaraca, G., Davarcıoğlu, E.S., Kolsarıcı, N. 2016. The effect of green tea extract against lypolitic changes and inhibition of microbial activity in frozen stored chicken burger. The Journal of Food. 41(5); 329-336. 

3.       Demirok Soncu, E., Kolsarıcı, N., Akoğlu, İ.T., Bektaş, G. 2014. The effects of vacuum tumbling combined with sodium tripolyphosphate on lipolytic and oxidative changes in beef döner. The Journal of Food, 39(5); 259-266. 

4.       Özsaraç, N., Kolsarıcı, N., Demirok, E. 2013. A Study on Nutritional Characteristics of Ostrich Meat Electronic Journal of Food Technologies, 8(1); 63-68. 

5.       Demirok E., Kolsarıcı N. 2010. Conjugated linoleic acid in meat and meat products and its importance. The Journal of Food, 35(1); 71-77. 

 

D)     BOOK CHAPTER BY INTERNATIONAL PUBLISHER

 

1.       Demirok Soncu, E., Kolsarıcı, N. 2019. “Sucuk” In: Fermente Gıdalar: Mikrobiyoloji, Teknoloji ve Sağlık. Eds: Anlı, R.E. & Şanlıbaba P.  Nobel Akademik Yayıncılık Eğitim Danışmanlık Tic. Ltd. Şti. ISBN: 978-605-7846-35-8, pages 271-293 (in Turkish). 

2.       Kolsarıcı, N., Demirok Soncu, E. 2019. “Fermente sosis” in: Fermente Gıdalar: Mikrobiyoloji, Teknoloji ve Sağlık. Eds: Anlı, R.E. & Şanlıbaba P. Nobel Akademik Yayıncılık Eğitim Danışmanlık Tic. Ltd. Şti. ISBN: 978-605-7846-35-8, pages 295-340 (in Turkish).

 

 

E)     ORAL PRESENTATIONS IN INTERNATIONAL MEETING

 

1.       Demirok Soncu, E., Kolsarıcı, N., Altın, O., Erdoğdu, F., Selbeş, A.H., Zile, E., Bostancı, E., Usta, İ., Şençınar, M. 2019. Which is the best method for thawing of chicken breats and thigh meat? 5th International Poultry Meat Congress. 24-28 April, Antalya, Türkiye. 

2.       Demirok Soncu, E., Kolsarıcı, N. 2018. Different system in meat packaging. 3rd International Congress on Food Technology. 10-12 October, Nevşehir, Turkey. (Abstract Book No: O218).

 

3.       Arslan, B., Küçükkaya, S., Demirok Soncu, E., Soyer A. 2018. Effect of chitosan-essential oil coatings as a surface fungus inhibitor on microbial quality and physicochemical changes of fermented Turkish sausage (sucuk) during storage. 3rd International Congress on Food Technology. 10-12 October, Nevşehir, Türkiye. (Abstract Book No: O417).

 

4.       Özsaraç, N., Kolsarıcı, N., Demirok Soncu, E., Haskaraca, G. 2018. Doneness degree and cooking methods effects on nutritional and sensory quality of döner. 3rd International Congress on Food Technology. 10-12 October, Nevşehir, Turkey. (Abstract Book No: O264).

 

5.       Golzar Adabi, S., Demirok Soncu, E., Ceylan, N., Kolsarıcı, N. 2018. White striping prevalence and its effect on meat quality of broiler chicken breast fillets under commercial conditions. The XVth European Poultry Conference. 17-21 September, Dubrovnik, Croatia. (Abstract Book Page 123, No: 628).

 

6.       Demirok Soncu, E., Haskaraca, G., Kolsarici, N. 2018. Influence of various packaging systems and microwave heating on quality characteristics of frozen döner. The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”. 19-21 April, Kyrenia, North Cyprus. (Abstract Book Page 34, No: 92). 

7.       Demirok Soncu, E., Arslan, B., Cinar, G., Erturk, D., Soyer, A. 2017. Microbiological and physicochemical changes in Turkish fermented sausages (Sucuk) coated with chitosan-essential oils. 19th International Conference on Food Processing & Technology. 23-25 October, Paris, France. J Food Process Technol, 8(9), 85. (This presentation presented within the scope of “Young Researcher Forum” and won the second best oral presentation award.) 

8.       Demirok Soncu, E., Aytekin, N.T., Çelik, D., Dursun, İ., Özdemir, E.Y., Uslu M., Haskaraca, G., Kolsarıcı, N. 2017. The effect of marination and sous vide cooking on the quality parameters of chicken meat. 4rd International Poultry Meat Congress. 26-30 April, Antalya, Turkey.

9.      Golzar Adabi, S., Demirok Soncu, E., Yücelt, O. 2017. White striping prevalence and its effect on proximate composition, color properties and oxidative stability of broiler chicken breast fillets. 4rd International Poultry Meat Congress. 26-30 April, Antalya, Turkey. 

10.   Demiralp, Ş.Y., Karslıoğlu, B.Ö., Demirok Soncu, E., Kolsarıcı, N. 2017. Effects of antimicrobial usage on the sensory properties of poultry meat. 4rd International Poultry Meat Congress. 26-30 April, Antalya, Turkey. 

11.   Ozsarac, N., Kolsarici, N., Haskaraca, G., Demirok Soncu, E. 2015. Formation of heterocyclic aromatic amines in döner cooked with different methods and times. The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”. 01-04 October, Saraybosna, Bosnia and Herzegovina. (Abstract Book Page 11, No: TF3_O779). 

12.   Özsaraç, N., Kolsarıcı, N., Haskaraca, G., Demirok Soncu, E. 2015. Effect of cooking methods (gas and electric oven) and times on heterocyclic aromatic amines (HAAs) formation in chicken döner. 3rd International Poultry Meat Congress. 22-26 April, Antalya, Turkey. (Proceeding Book Page 75-84, No: S10). 

13.   Kolsarıcı, N., Demirok, E., Haskaraca, G., Akbal, Ş., Gümler, E., Özel, E. 2013. Turkey kavurma production and effects of synthetic and natural antioxidants on oxidative changes in kavurma during refrigerated storage. The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”. 24-26 October, Struga-Ohrid, Macedonia. (Abstract Book Page 47, No: TFO_2179).

 

14.   Demirok, E., Kolsarıcı, N., Haskaraca, G., Köroğlu, E. 2013. Changes in quality parameters of coated chicken meat products during production process. 2nd International Poultry Meat Congress. 24-28 April, Antalya, Turkey. (Proceeding Book Page 282-289, No: S36) 

15.   Demirok, E., Alvarado, C.Z., Veluz, G., Castañeda, P., Stuyvenberg, W.V., Byrd, J.A. 2012. Quality and safety of  broiler meat in various chilling systems. Poultry Science Association 101st Annual Meeting. 9-12 July, Athens, Georgia, USA. (Abstract Book, Poultry Science 91(1), 77-78, No: 224). 

16.   Demirok, E., Kolsarıcı, N., Alvarado, C., Akoğlu, İ.T. 2012. The comparative effect of lemon and carrot dietary fiber as a fat replacer on physicochemical, textural, and organoleptic quality of low-fat beef hamburger. IFT Annual Meeting and Food Expo. 25-28 June, Las Vegas, Nevada, USA. (Abstract Book Page 121, No: 311-02). 

17.   Demirok, E., Kolsarıcı, N., Akoğlu İ.T. 2011. Sodium tripolyphosphate and tumbling influence on microbiological quality and sensory properties of döner. International Food Congress “Novel Approaches in Food Industry”. 26-29 May, Çeşme/İzmir, Turkey. (Proceeding Book Volume 1, Page 47). 

18.   Demirok, E., Kolsarıcı, N., Akıllıgil, A., Özışık, B., Uyanık, Z. 2011. Production of Pastırma from chicken breast or thigh meat. 1st International Poultry Meat Congress. 11-15 May, Antalya, Turkey. (Proceeding Book Page 234-239, No: S028) 

19.   Kolsarıcı N., Demirok E., Akoğlu İ., Özden E. 2010. The effects of sodium tripolyphosphate and  tumbling on binding properties and cooking yield of döner. The 1st International Symposium on “Traditional Foods from Adriatic to Caucasus”. 15-17 April, Tekirdağ, Turkey. (Proceeding Book Page 81). 

20.   Demirok E., Kolsarıcı N. 2009. Conjugated linoleic acid in meat and meat products and its importance for human health. 3rd International Congress on Food and Nutrition. 22-25 April, Antalya, Turkey. (Abstract Book Page 80). 

 

F)     ORAL PRESENTATIONS IN NATIONAL MEETING

 

1.       Demirok Soncu, E., Haskaraca, G., Köroğlu, E., Kolsarıcı, N. 2014. The effect of green tea extract on oxidative changes in coated chicken products during frozen storage. 3rd Meat Products Workshop “Innovation in Production of Meat Products”. 16-17 October, Tokat, Turkey. (Proceeding Book Page 23-24, id: S-14). 

2.       Ensoy Ü., Erdoğan K., Erinç H., Demirok E. 2009. Some physical and chemical properties of Çemengilik (Cumin meatball). 2nd Traditional Foods Symposium. 27-29 May, Van, Turkey. (Proceeding Book Page 115). 

3.       Damar İ., Demirok E., Turhan Ö., Ekim M.Ö., Hastaoğlu E., Açıkgöz G., Denge A., Muhacir N. 2008. Training in production techniques commercial table olive and olive oil types in Europe (TOTE)-I-Olive Culture Research Field. 1st National Olive Student Congress, 17-18 May, Edremit/Balıkesir, Turkey. (Proceeding Book Page 58-65). 

4.       Demirok E., Damar İ., Hastaoğlu E., Ekim M.Ö., Turhan Ö., Denge A., Muhacir N., Açıkgöz G. 2008. Training in production techniques commercial table olive and olive oil types in Europe (TOTE)-II-Table olives and olive oil quality, 1st National Olive Student Congress, 17-18 May, Edremit/Balıkesir, Turkey. (Proceeding Book Page 66-73). 

 

G)    POSTER PRESENTATIONS IN INTERNATIONAL MEETING

 

1.       Kolsarıcı, N., Demirok Soncu, E., Ballı, N.Y., Pala, Y., Yavuz, S.R., Yılmaz, S. 2019. Quinoa in the production of gluten-free chicken burger. 5th International Poultry Meat Congress. 24-28 April, Antalya, Türkiye. 

2.       Öztürk, A.G., Demirok Soncu, E., Kolsarıcı, N. 2019. Stilbenes and usage of stilbenes in poultry meat. 5th International Poultry Meat Congress. 24-28 April, Antalya, Türkiye. 

3.       Yaman, A., Demirok Soncu, E., Kolsarici, N., Candogan, K. 2018. Effects of marination on some quality characteristics of PSE turkey breast meat. 32nd EFFOST International Conference, 6-8 November, Nantes, Fransa.

 

4.       Demirok Soncu, E., Kolsarıcı, N. 2018. Proteomic approach in meat science and technology. 3rd International Congress on Food Technology. 10-12 October, Nevşehir, Turkey. (Abstract Book No: P296).

 

5.       Demirok Soncu, E., Haskaraca, G., Kıralan, M., Kıralan, S.S., Kolsarici, N. 2018. Volatile compounds of Inegöl meatball enriched with green tea extract during storage at 4°C. The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”. 19-21 April, Kyrenia, North Cyprus. (Abstract Book Page 356, No: 294).

 

6.       Haskaraca, G., Kılıç Kanak, E., Demirok Soncu, E., Kolsarici, N. 2018. A Traditional Turkish Meat Product: Inegöl Meatball and Changes in Quality Characteristics During Cold Storage. The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”. 19-21 April, Kyrenia, North Cyprus. (Abstract Book Page 353, No: 129). 

7.       Soyer, A., Özdemir, N., Demirok Soncu, E., Özdemir, H. 2017. Changes in volatile composition and sensory properties of Turkish fermented sausages as affected by chitosan-essential oil coating. 31st EFFoST International Conference. 13-16 November, Sitges, Spain. 

8.       Soyer, A., Özdemir, N., Ertürk, D., Demirok Soncu, E., Arslan, B. 2017. Effects of chitosan-essential oil coating on lipolytic, proteolytic, and oxidative characteristics of dry fermented sausages during storage. 31st EFFoST International Conference. 13-16 November, Sitges, Spain. 

9.       Demirok Soncu, E., Kucukkaya, S., Cinar, G., Soyer, A. 2017. Effect on color, biochemical and sensory characteristics of Turkish fermented sausages (Sucuk) of dipping into chitosan solutions enriched with essential oils as a surface fungus inhibitor. 19th International Conference on Food Processing & Technology, 23-25 October, Paris, France. J Food Process Technol, 8(9), 107. 

10.   Demirok Soncu, E., Yenioglu Demiralp, S., Kolsarici, N. 2017. Proteolytic, lipolytic, and microbiological changes in dry-fermented chicken sausages throughout the fermentation and drying process. 19th International Conference on Food Processing & Technology, 23-25 October, Paris, France. J Food Process Technol, 8(9), 108. 

11.   Demirok Soncu, E., Haskaraca, G., Kolsarici, N., Kiralan, S.S., Kiralan, M. 2017. Effect on quality changes of vacuum packaging and sous vide pasteurization in frozen stored doner kebab. 2nd Innovations in Food Packaging, Shelf Life and Food Safety Conference. 03-06 October, Münih, Almanya. (No: P044). 

12.   Demiralp, Ş.Y., Demirok Soncu, E., Karslıoğlu, B.Ö., Kolsarıcı, N. 2017. Oxidative deterioration in poultry meat and its prevention by using antioxidants. 4rd International Poultry Meat Congress. 26-30 April, Antalya, Turkey. 

13.   Demirok Soncu, E., Arslan, B., Ertürk, D., Çınar, G., Küçükkaya, S., Soyer, A. 2016. Microbiological, physicochemical and sensorial characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils. 18th World Congress of Food Science and Technology (IUFOST2016). 21-25 August, Dublin, Ireland. (No:1697).

 

14.   Demirok Soncu, E., Haskaraca, G., Kolsarici, N. 2016. Microbiological, physicochemical, and sensorial characteristics of sous vide “doner”. 62nd International Congress of Meat Science and Technology (ICOMST2016). 14-19 August, Bangkok, Thailand. (Abstract Book Page 154, No: P09-38).

 

15.   Haskaraca, G., Kolsarici, N., Demirok Soncu, E., Ozsarac, N. 2015. Microbial Quality of Traditional Turkish Meat Product “Döner” Cooked Under Different Conditions. The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”. 01-04 October, Saraybosna, Bosnia and Herzegovina. (Abstract Book Page 152, No: TF3_P780).

 

16.   Demirok Soncu, E., Haskaraca, G., Kilic, E., Küçük, B., Sahin, S.S., Yilmaz, H.S., Kolsarici, N. 2015. Green Tea Extract as a Natural Antioxidant to Retard Lipid Oxidation in İnegöl Meatball During Refrigerated Storage. The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”. 01-04 October, Saraybosna, Bosnia and Herzegovina. (Abstract Book Page 161, No: TF3_P916). 

17.   Demirok Soncu, E., Kolsarıcı, N., Bilki, B., Yetimoğulları, F., Üçler, H., Bayar, Y., Haskaraca, G. 2015. The effect of freezing and thawing on chicken meat quality. 3rd International Poultry Meat Congress. 22-26 April, Antalya, Turkey. (Proceeding Book Page 628-635, id: P35). 

18.   Demirok, E., Kolsarıcı, N. 2013. Effect of green tea extract and microwave pre-cooking on the formation of acrylamide in fried chicken drumsticks and wings. 2nd International Congress on Cocoa, Coffee and Tea. 9-11 October, Napoli, Italy. (Abstract Book No:29) 

19.   Kolsarıcı, N., Öz, F., Haskaraca, G., Demirok, E., Özsaraç, N. 2013. Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. 2nd International Congress on Cocoa, Coffee and Tea. 9-11 October, Napoli, Italy. (Abstract Book No:30) 

20.   Demirok, E., Kolsarıcı, N., Alvarado, C., Akoğlu, İ.T. 2012. The comparative effect of lemon and carrot dietary fiber as a fat replacer on physicochemical, textural, and organoleptic quality of low-fat beef hamburger. IFT Annual Meeting and Food Expo. 25-28 June, Las Vegas, Nevada, USA. (Abstract Book Page: 121, No: 144-37). 

21.   Özsaraç, N., Demirok, E., Kolsarıcı, N. 2011. An overview of the pros and cons of red meat consumption. 4th International Congress on Food and Nutrition. 12-14 October, İstanbul, Turkey. (Abstract Book Page 122, No: P-035). 

22.   Demirok E., Kolsarıcı N. 2011. One of the health risks of meat products: Cancer. International Food Congress “Novel Approaches in Food Industry”. 26-29 May, Çeşme/İzmir, Turkey. (Proceeding Book Volume 2, Page 852, No: P340). 

23.   Demirok E., Salman G.Ş., Kolsarıcı N. 2010. Utilization of dietary fiber to reduce residual nitrite level in meat products. 1st International Congress on Food Technology. 03-06 November, Antalya, Turkey. (The Association of Food Technology 41, Page 158, No: P221). 

24.   Akoğlu İ.T., Kolsarıcı N., Demirok E. 2010. Nanotechnology applications in meat technology. 1st International Congress on Food Technology. 03-06 November, Antalya, Turkey. (The Association of Food Technology 41, Page 425, No: P600). 

25.   Kolsarıcı N., Akoğlu İ.T., Demirok E., Bektaş G. 2010. The effect of sodium tripolyphosphate and tumbling on lipid and color changes of döner. 1st International Congress on Food Technology. 03-06 November, Antalya, Turkey. (The Association of Food Technology 41, Page 431, No: P607). 

26.   Demirok E., Özsaraç N., Kolsarıcı N. 2010. Meat quality assessment using biophysical methods. 1st International Congress on Food Technology. 03-06 November, Antalya, Turkey. (The Association of Food Technology 41, Page 443, No: P626). 

27.   Ensoy Ü., Erdoğan K., Erinç H., Demirok E., Kolsarıcı N. 2010. Meatballs made with çemen. The 1st International Symposium on “Traditional Foods from Adriatic to Caucasus”. 15-17 April, Tekirdağ, Turkey. (Proceeding Book Page 729). 

 

H)    POSTER PRESENTATIONS IN NATIONAL MEETING

 

1.         Haskaraca, G., Kolsarıcı, N., Demirok Soncu, E. 2014. Sous vide technology and its application in meat industry. 3rd Meat Products Workshop “Innovation in Production of Meat Products”. 16-17 October, Tokat, Turkey. (Proceeding Book Page 58-59, id: P-22). 

2.         Demirok, E., Kolsarıcı, N., Akıllıgil, A., Özışık, B., Uyanık, Z. 2012. Production of Pastırma from chicken breast or thigh meat. 2nd Meat Products Workshop “Processed Poultry Meat Products”. 6-7 December, Manisa, Turkey. (Proceeding Book Page 256-261, id: ÖÇ-6).

3.    Altun, Ç., Kolsarıcı, N., Demirok, E. 2012. Effects of machine yield and different carcass parts on proximate composition, mineral and fatty acids content of mechanically deboned meat. 2nd Meat Products Workshop “Processed Poultry Meat Products”. 6-7 December, Manisa, Turkey. (Proceeding Book Page 122-123, id: P14). 

4.         Demirok, E., Kolsarıcı, N. Akoğlu, İ.T. 2012. Frozen storage stability of beef hamburger prepared by using different levels of carrot and lemon fiber at different fat levels. Turkey 11th Food Meeting. 10-12 October, Hatay, Turkey. (The Association of Food Technology 45, Page 368, id: P431). 

5.         Demirok E., Kolsarıcı N. 2010. New strategies to reduce health risks in dry fermented sausages. 1st Meat Products Workshop “Dry Fermented Sausages”. 02-03 December, Kuşadası/Aydın, Turkey. (Proceeding Book Page 62-63, id: P49).

  

İ)       PROJECTS

1.       Hamburger Vending Machine. Small and Medium Enterprises Development Organization of Turkey. Consultant. August 2018 – August 2019. 

2.       Coating with natural antifungal agents as a surface mould inhibitor of Turkish fermented sausage (sucuk): their effects on natural microflora, biochemical changes and sensory characteristics The Scientific and Technological Research Council of Turkey, 115O199. Researcher. September 2015-March 2018. 

3.       Effect of sous vide technology on quality characteristics and storage stability of döner. Ankara University, 15B0443004. Researcher. March 2015 – March 2017. 

4.       Formation of heterocyclic aromatic amines and acrylamide in further processed chicken products, mitigation possibility by using of green tea extract and microwave. The Scientific and Technological Research Council of Turkey. 111O375. Scholarship student. November 2011 - November 2013. 

5.       Sorghum bran in meat and poultry. Texas A&M University. Researcher. Mart 2012-Temmuz 2013.

6.       Effects of different chilling systems on quality and shelf life of broilers. Texas A&M University. Researcher. October 2011-February 2011. 

7.       Technological Characteristics of PSE Chicken and Turkey Meats, and Potential Utilization of PSE Meats in Further-Processed Products. Ministry of Industry and Commerce. 00437.STZ.2009-2. Worker. July 2009-July 2012. 

8.       Utilization of lemon and carrot dietary fiber in production of low-fat hamburger. Ankara University, 09B4343006. Researcher. May 2009 – Nov 2010. 

9.       Effects of tumbling and sodium tripolyphosphate on the quality of doner kebap. The Scientific and Technological Research Council of Turkey, 107O882. Scholarship student. Jan 2008-Jan 2009. 

10.   Training in production techniques commercial table olive and olive oil types in Europe, ITALY (TOTE). Centre for European Union Education and Youth Programmes - Leonardo da Vinci Mobility Project. European Union-National Agency. Beneficiary. June 2006-May 2007. 

 

MEMBER OF EDITORIAL BOARD

 ·         Gıda/The Journal of Food – 2019 – Volume 44 Issues 1-6

  

REWIEVER TASKS IN REFEERED JOURNALS

 [1]   Meat Science – 2017

[2]   Meat Science- 2011

[3]   Food Research International – 2017

[4]   Food Research International – 2014

[5]   Korean Journal for Food Science of Animal Resources – 2015

[6]   Food Science and Technology International – 2014

[7]   Journal of Agricultural Sciences – 2014

[8]   Food and Health - 2018

[1]   Journal of Food – 2017

[2]   Journal of Food – 2016

[3]   Turkish Journal of Agriculture-Food Science and Technology - 2017