Yayınlar

YAYINLAR
1- SCI, SCI-Expanded SSCI ve AHCI kapsamında yer alan dergilerde yayınlar;

 

  1. Yüceer, M. & Asik, H. 2020. Texture, Rheology, Storage Stability and Sensory Evaluation of Meringue’s Prepared from Lipase Enzyme-Modified Liquid Egg White. Journal of Food Processing and Preservation, doi:10.1111/jfpp.14667 

  2. Yüceer, M. 2020. Structural and rheological characterization of liquid egg white modified with phospholipase A2 enzyme. Journal of Food Processing and Preservation, doi:10.1111/jfpp.14450 

  3. Yüceer, M. and Caner, C. 2020. The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature – part 1: interior quality changes. International Journal of Food Science & Technology, 55(1):259-266. 

  4. Yüceer, M. and Caner, C. 2020. The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT‐NIR spectral analysis. International Journal of Food Science & Technology, 55(4):1629-1636.
  5. Yüceer, M., İlyasoğlu H., Özçelik, B. 2016. Comparison of Flow Behavior and Physicochemical Characteristic of Low-Cholesterol Mayonnaises Produced with Cholesterol Reduced Egg Yolk, Journal of Applied Poultry Research, 25(4): 518-527.
  6. Yuceer, M., Aday, M. S. and Caner, C. 2016. Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage. Journal of the Science of Food and Agriculture, 96(8): 2755-2763.
  7. Caner, C. and Yuceer, M. 2015. Efficacy of Various Protein-Based coating on enhancing the Shelf Life of Fresh Eggs during Storage. Poultry Science Jul;94(7):1665-77.
  8. Yuceer, M. and Caner. C. 2015. Maintaining Functional Properties of Fresh Eggs by Ultrasound Treatment. Journal of the Science of Food and Agriculture 95(14):2880-2891.
  9. Yuceer, M. and Caner, C. 2014. Antimicrobial Lysozyme-Chitosan Coatings Affect Functional properties and Shelf Life of Chicken Eggs during Storage.  Journal of the Science of Food and Agriculture 94:153-162.

2- SCI, SCI-Expanded, SSCI ve AHCI dışındaki hakemli ulusal/uluslararası indekslerdeki yayınlar;

  1. Yüceer, M. 2019. Endüstriyel Sıvı Yumurta Ürünlerinde Enzim Kullanımı. Catering Guide, 15 (80):60-62.
  2. Yuceer, M. 2018. Sıvı Yumurtada Ultrases Tekniği Kullanımının Ürünün Bazı Fiziksel ve Fonksiyonel Özellikleri Üzerindeki Etkisi. Gıda 43(6): 1019-1029.
  3. Yuceer, M. and Caner, C. 2016. Ozon Uygulamasının Taze Yumurtanın Mikrobiyal Kalitesi Üzerine Depolama Süresince Etkisinin Belirlenmesi. Gıda 41(1): 15-22.
  4. Yuceer, M. ve Caner, C. 2013. Lisozim-Kitosan Bazlı Antimikrobiyal Kaplama Uygulamasının Taze Yumurtanın Mikrobiyolojik Kalitesi Üzerine Etkisi. Akademik Gıda 11(1): 40-45
  5. Yuceer, M., Temizkan, R. ve Caner, C. 2012. Fonksiyonel Gıda olarak Yumurta: Bileşenleri ve Fonksiyonel Özellikleri. Akademik Gıda 10(4): 70-76

2- Diğer yayınlar;

  1. Yüceer, M. 2019. Yumurta ve Yumurta Ürünlerinin Pastacılık ve Fırıncılık Sektöründeki Fonksiyonel İşlevleri. Catering Guide 15(85):32. http://cateringguidedergisi.com/2020/01/10/yumurta/
  2. Yüceer, M. ve Caner, C. (2019). Endüstriyel Yumurta Ürünlerinin Helal Gıda Açısından Üretim Şartlarının İncelenmesi ve Değerlendirilmesi. Journal of Halal Life Style 1:23-34.
  3. Yüceer, M. 2019. Atık Gıdalar ve Gıdanın Geri Dönüşümü. Food Sektör, 19 (109):44.
  4. Yüceer, M. and Caner, C. (2018). Ultrasound; a Novel and Innovative Processing Method for Egg and Egg Products Preservation. Journal of Chemical Biology and Pharmaceutical Chemistry 1:1-3.

KONGRE SUNULARI

ULUSAL-ULUSLARARASI KONGRE;

  1. Yüceer, M. 2019. Effect of Ultrasound Processing on The Physico-Functional Characteristics of Liquid Egg Yolk. XVIII European Symposium on The Quality of Eggs and Egg Products. 23-26 June, 2019. (sözlü sunum), Çeşme-İzmir, ss: 89-91.
  2. Yüceer, M. Caner, C. 2019. Physicochemical and Functional Properties of Protease, Lipase and Phospholipase A2 Enzyme-Modified Liquid Egg’s White. XVIII European Symposium on The Quality of Eggs and Egg Products. 23-26 June, 2019. (sözlü sunum), Çeşme-İzmir, ss: 88-89.
  3. Aşık, H. Yüceer, M. & Caner, C. 2019. Rheological Behaviors of Modified Liquid Egg Albumen with Lipase Enzyme. XVIII European Symposium on The Quality of Eggs and Egg Products. 23-26 June, 2019. (sözlü sunum), Çeşme-İzmir, ss: 75-78.
  4. Yüceer, M. & Caner, C. 2019. Innovative Eggs and Egg Products. XVIII European Symposium on The Quality of Eggs and Egg Products. 23-26 June, 2019. (poster sunum), Çeşme-İzmir, ss: 110-112.
  5. Aşık, H. Yüceer, M. & Caner, C. Effects of Lipase Enzyme on Physico-Functional Quality of Liquid Egg White. 4thInternational Anatolian Agriculture Food, Environment, and Biology Conference (TAGID 2019). 20-22 April, 2019. (poster sunum) Afyonkarahisar, ss:1043-1044.
  6. Yüceer, M. & Caner, C. 2018. Rheological Characterization of Protease Treated Liquid Egg White. The International Symposium on Food Rheology and Texture. 19-21 Ekim, 2018. (poster sunum) İstanbul.
  7. Yüceer, M. & Caner, C. 2018. Ultrasound Treatment of Fresh Eggs- Effects on Bacterial Quality. International Poultry Science Congress of WPSA Turkish Branch. 09-12 Mayıs, 2018. (sözlü sunum) Niğde.
  8. Yüceer, M. 2018. Emerging and New Non-Thermal Food Preservation Technologies in Egg Processing – Trends and Future Industrial Perspectives- An Overview. International Poultry Science Congress of WPSA Turkish Branch. 09-12 Mayıs, 2018. (poster sunum) Niğde.
  9. Yüceer, M. & Caner, C. 2018. Liquid Egg White Enzyme Modification Using Protease- Effects on Physio-Chemical Characteristics. International Poultry Science Congress of WPSA Turkish Branch. 09-12 Mayıs, 2018. (poster sunum) Niğde.
  10. Yüceer, M. & Caner, C. 2018. The Edible Coatings for Maintaining Eggs Quality and Minimize Eggshell Breakage- A-Review. International Poultry Science Congress of WPSA Turkish Branch. 09-12 Mayıs, 2018. (poster sunum) Niğde.
  11. Yüceer, M., Unakıtan, A., Altaş, Y. and Uzer, O. L., 2017. Implementing A 5S Project to Reduce Waste Process in Egg Processing Plant. XVII. European Symposium on the Quality of Eggs and Egg Products. 03-05 September 2017. (poster sunum) Edinburgh, İskoçya.
  12. Yüceer, M., Temizkan, R. Büyükcan, M. B. and Caner, C., 2017. Color Changes of Coated, Ozone and Ultrasound Treated Eggs during Long Term Storage. XVII. European Symposium on the Quality of Eggs and Egg Products. 03-05 September 2017. (poster sunum) Edinburgh, İskoçya.
  13. Yüceer, M., Caner, C. and Temizkan, R., 2017. Physicochemical Characteristics, Functional Properties and Rheological Behaviors of Ultrasound Treated Liquid Whole Egg. XVII. European Symposium on the Quality of Eggs and Egg Products. 03-05 September 2017. (sözlü sunum) Edinburgh, İskoçya.
  14. Yüceer, M., 2017. Recent Technological Developments and Innovations in Halal Food Processing Industry. The 9th International Halal and Tayyib Conference, 23-24 October, 2017. (invited speaker), Istanbul.
  15. Yüceer, M. and Caner, M. 2017. Yumurta ve Yumurta Ürünlerinde Helal Sertifikasyon Süreci – Halal Certification Process in Egg and Egg Products. International 4th Halal and Healthy Food Congress. 03-05 November, 2017 (poster sunum), Ankara.
  16. Yüceer, M. and Caner, M. 2017. İyi Bir Yaşam için Helal ve Sağlıklı Gıda – Halal and Healthy Food for A Good Life. International 4th Halal and Healthy Food Congress. 03-05 November, 2017 (poster sunum), Ankara.
  17. Yüceer, M., Caner, C., Aldemir, H. ve Temizkan, R. Fosfolipaz Enziminin Sıvı Yumurta Akı Fonksiyonel Kalitesine Etkisi. 9. Gıda Mühendisliği Kongresi (poster sunum), s:178, 12-14.11.2015, Selçuk, İzmir.
  18. Yüceer, M., Caner, C. ve Temizkan, R. Sıvı Yumurta Kalitesine Termal İşleme Tekniklerine Alternatif Olarak Yeni Tekniklerin Kullanımı ve Etkinliği. 9. Gıda Mühendisliği Kongresi (poster sunumu), s:179, 12-14.11.2015, Selçuk, İzmir.
  19. Bacak, İ., Yüceer, M. ve Caner, C., Çanakkale İli Özelinde Helal Gıda Kavramlarına Karşı Duyarlılık ve Anket Çalışması. 3. Uluslararası Helal ve Sağlıklı Gıdalar Kongresi, (poster sunumu) s:132-133, 30-31 Ekim, 2015, İstanbul.
  20. Yüceer, M., Temizkan, R., Aldemir, H. ve Caner, C., Enzim Modifiye Sıvı Yumurta Akının Reolojik Karakterizasyonu. 6. Ulusal Veteriner Gıda Hijyeni Kongresi (sözlü sunum) 7-11 Ekim, 2015, Van
  21. Yuceer, M., Temizkan, R., Aldemir, H. ve Caner, C., Atımlı Işık (Pulsed Light) Uygulamasının Gıdalarda Kullanımı. 6. Ulusal Veteriner Gıda Hijyeni Kongresi (poster bildiri), s:244-245, 7-11 Ekim, 2015, Van
  22. Yüceer, M., Temizkan, R., Aldemir, H. ve Caner, C., 2015. Gıda İşlemede Isısal Olmayan Yeni Teknikler. 6. Ulusal Veteriner Gıda Hijyeni Kongresi (poster bildiri) s: 242-243, 7-11 Ekim, Van
  23. Yuceer, M., Temizkan, R., Buyukcan, B. and Caner, C. 2015. FT-NIR Application as An Alternative Tool for Evaluation of Ozone-Treated Eggs Freshness during Storage. XVI. European Symposium on the Quality of Eggs and Egg Products, Oral Presentation. World’s Poultry Science Journal, Book of Abstracts Vol. 71, Supp .1, 10-13 Mayıs, Nantes, France.
  24. Yuceer, M., Temizkan, R. and Caner, C. 2015. Evaluating of Color Changes in Various Edible Coated Eggs during Storage. XVI. European Symposium on the Quality of Eggs and Egg Products, Poster Presentation. 10-13 Mayıs, Nantes, France.
  25. Yuceer, M., Temizkan, R. and Caner, C. 2015. Investigating FT-NIR Spectral and Color Properties of Lysozyme-Chitosan Coated Egg Freshness during Storage. XVI. European Symposium on the Quality of Eggs and Egg Products, Poster Presentation. 10-13 Mayıs, Nantes, France.
  26. Yuceer, M. and Caner, C. 2014. The Use of Natural Antimicrobials in Egg and Egg Products. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Ekim. Istanbul.
  27. Yuceer, M. and Ozcelik B. 2014. Evaluation of the physicochemical properties of cholesterol reduced egg yolk cross-linked with β-cyclodextrine. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Ekim, Istanbul.
  28. Yuceer, M. and Ozcelik, B. 2014. New Developments in Processing of Cholesterol Reduced Egg Products. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Ekim, Istanbul.
  29. Yuceer, M. and Caner, C. 2014. Potential Application of Novel Processing Techniques in Egg Processing. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17.10.2014. Istanbul.
  30. Temizkan, R., Büyükcan, M.B., Yuceer, M. ve Caner, C. 2013. Gıda Ambalajlamada Biyopolimer Bazlı Nanokompozitler. 09-1 Mayıs, VII. Uluslararası Ambalaj Kongresi. İzmir.
  31. Yuceer, M. ve Caner, C. 2011. Kitosan-Lisozim Kaplamanın Taze Yumurtanın Kalite Kriterlerini Muhafazasında Etkinliği. 24-27 Kasım, 7. Gıda Mühendisliği Kongresi. Ankara.
  32. Yuceer, M. ve Caner, C. 2010. Geleneksel Yumurta ve Yumurta Ürünleri. Traditional Foods from Adriatic to Caucasus, 15-17 Haziran,  Tekirdağ.
  33. Yuceer, M. and Caner, C. 2010. Various Coating Improves Chicken Egg Quality and Minimizes Eggshell Breakage. VI. Uluslararası Ambalaj Kongresi. 16-18 Eylül, Istanbul.
  34. Yuceer, M., Caner, C. and Kartal, S., 2010. Microwave Suspectors: Innovative Active Packaging. VI. Uluslararası Ambalaj Kongresi, 16-18 Eylül, Istanbul.
  35. Yuceer, M. and Ozcelik, B. 2009. Rheological Properties of Egg Yolk Cholesterol and Fat Reduced Mayonnaise. Poster presentation. 3rd International Congress on Food and Nutrition. 22-25 Nisan, Antalya.
  36. Yüceer, M. ve Ozcelik, B. 2009. Yumurta Akı Proteinlerinden Saflaştırılarak Üretilen Proteinlerin Fonksiyonel Özellikleri. II Geleneksel Gıdalar Sempozyumu. 27-29 Mayıs, Van.
  37. Yüceer, M. 2009. Production of cholesterol reduced egg yolk adsorption with beta-Cyclodextrin. The XIII European Symposium on the Quality of Eggs and Egg Products. 21-25 June,  Turku. Finland.
  38. Yuceer, M. and Caner, C. 2009. Novel Techniques of Measurement of Chemical and Physical Properties in Shell Eggs during Storage Period. The XIII European Symposium on the Quality of Eggs and Egg Products. 21-25 June,  Turku. Finland.
  39.  Yuceer, M. and Ozcelik, B. 2008. “Production of Cholesterol Reduced Pasteurized Egg Yolk by Adsorption of Cholesterol with Beta-Cyclodextrine.” Poster presentation. IFT’08 Annual Meeting& Food Expo. June 28-July 1, New Orleans, USA.
  40. Yuceer, M. and Ozcelik, B. 2007. “Production of Cholesterol Reduced Egg Yolk and using in Low Cholesterol Mayonnaise Production.” Oral and Poster presentation. 2nd International Congress on Food and Nutrition. 24-26 Ekim, Istanbul.
 
Diğer – DANIŞMANLIĞINI YAPTIĞI TEZLER
Öğrenci Tez Konusu Durumu
Hatice AŞIK Enzim Modifiye Yumurta Albüminin Reolojik Karakterizasyonu ve Üretilen Bezenin Fonksiyonel Özelliklerinin Belirlenmesi Tamamlandı-2019
Diğer – VERDİĞİ DERSLER

Fonksiyonel Gıdalar (Lisans – Tıp Fakültesi),

Özel Tıbbi Amaçlı Gıdalar (Lisans – Tıp Fakültesi),

Gıda Kimyası (Önlisans),

Gıda Muhafaza (Önlisans),

Gıda Katkı Maddeleri ve Toksikoloji (Önlisans),

Genel Mikrobiyoloji (Önlisans),

Kalite Kontrol Sistemleri ve Standardizasyon (Önlisans),

Et ve Et Ürünleri Teknolojisi (Önlisans),

Ambalajlama Teknolojisi (Önlisans),

Mesleki Yabancı Dil I. ve II. (Önlisans),

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