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Yağ bilimi ve teknolojosisi, yağ kimyası,
emülsifiye gıdalar
 YABANCI DİL BİLGİSİ
·
İNGİLİZCE 83.75/100
(UDS)
·
ALMANCA Başlangıç seviyesi
· Kiralan S.S., Doğu-Baykut E., Kittipongpittaya K., McClements D.J., Decker E.A. 2014. Increased Antioxidant Efficacy of
Tocopherols by Surfactant Solubilization in Oil-in-Water Emulsions. J Agric Food Chem.
62(43):10561-10566.
· Kıralan S. Yorulmaz A.
Simsek A and Tekin A. 2015. Classification of Turkish Hazelnut Oils Based on
Their Triacylglycerol Structures by Chemometric Analysis. European Food Research and Technology,
240(4):679-688.
 KONGRE ve SEMPOZYUMLAR (Sözlü sunum)
· Turhan S., Tekin A.
2012. Photooxidation of Olive Oil. III.
National
Olive Student Congress. 16-18 May, Aydın, Turkey.
· Kiralan, S. S., McClements, D. J., Decker, E. A. 2015. The Role of Surfactant
Solubilization on Increasing Antioxidant Efficacy of Tocopherols in
Oil-in-Water Emulsions. 13th Euro
Fed Lipid Congress, 26-29
September, Florance, Italy.
 KONGRE ve SEMPOZYUM (Poster sunumu)
· Kıralan, S., Tekin, A. 2015. Rafinasyon
koşullarinin bitkisel yağlardaki polisiklik aromatik hidrokarbonlar (PAH)
üzerine etkisi. II. YABİTED Bitkisel
Yağ Kongresi. 7-9 Mayıs,
Tekirdağ, Türkiye.
· Turhan, S. 2012. Effect of Rafining on the
Phenolic Composition of Olive Oils. 11st
Turkey Food Congress. 10-12 October, Hatay, Turkey.
· Turhan, S., Tekin, A. 2012. Fatty Acid Profiles
and Melting Properties of Cake and Biscuit Shortenings Marketed in Turkey. 10th Euro Fed Lipid Congress
on Fats, Oils and Lipids: from Science and Technology to Health. 23-26
September, Cracow, Poland.
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