Education Information
2016 - Continues
2016 - ContinuesDoctorate
Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Turkey
2013 - 2016
2013 - 2016Postgraduate
Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Turkey
2009 - 2013
2009 - 2013Undergraduate
Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği, Turkey
Foreign Languages
B2 Upper Intermediate
B2 Upper IntermediateEnglish
Research Areas
Food Engineering, Food Technology
Academic Titles / Tasks
2018 - Continues
2018 - ContinuesResearch Assistant
Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği
2017 - Continues
2017 - ContinuesResearch Assistant
Erzincan Binali Yildirim University, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü
Articles Published in Journals That Entered SCI, SSCI and AHCI Indexes
2020
2020Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage
Demirok Soncu E., Özdemir N., Arslan B. , Küçükkaya S., Soyer A.
Meat Science, vol.166, 2020 (Journal Indexed in SCI)
2020
2020Effect of chitosan–essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages
Küçükkaya S., Arslan B. , Demirok Soncu E., Ertürk D., Soyer A.
Journal of Food Science, vol.85, no.4, pp.1240-1247, 2020 (Journal Indexed in SCI)
2018
2018Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages
Arslan B. , Soyer A.
MEAT SCIENCE, vol.145, pp.107-113, 2018 (Journal Indexed in SCI)
2018
2018Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils
Soncu E. D. , ARSLAN B. , ERTÜRK D., Kucukkaya S., Ozdemir N., Soyer A.
LWT-FOOD SCIENCE AND TECHNOLOGY, vol.97, pp.198-204, 2018 (Journal Indexed in SCI)
Refereed Congress / Symposium Publications in Proceedings
2018
2018Effect of blueberry extract on oxidative, microbiological and sensory quality of meatballs during frozen storage
ARSLAN B. , IŞIKÇI F., TURGUT S. S. , TAĞI Ş., SOYER A.
4th International Conference on Food Chemistry and Technology, Berlin, Germany, 5 - 07 November 2018
2018
2018Effect of chitosan-essential oil coatings as a surface fungus inhibitor on microbial quality and physicochemical changes of fermented Turkish sausage (sucuk) during storage
ARSLAN B. , KÜÇÜKKAYA S., DEMİROK SONCU E., SOYER A.
3rd International Congress on Food Technology, 10 - 12 October 2018
2017
2017Effects of chitosan-essential oil coating on lipolytic, proteolytic and oxidative characteristics of dry fermented sausages during storage
SOYER A., ÖZDEMİR N., ERTÜRK D., DEMİROK SONCU E., ARSLAN B.
31th EFFoST International Conference, Sitges, Spain, 13 - 16 November 2017
2017
2017Physicochemical, Oxidative and Sensory Changes in Chitosan Coated Fermented Turkish Sausage (Sucuk) During Processing and Storage
ARSLAN B. , SOYER A.
19th International Conference on Food Processing and technology, Paris, France, 23 - 25 October 2017, vol.8, pp.105
2017
2017Microbiological and physicochemical changes in Turkish fermented sausages (sucuk) coated with chitosan-essential oils
DEMİROK SONCU E., ARSLAN B. , ÇINAR G., ERTÜRK D., SOYER A.
19th International Congress on Food Processing and Technology, Paris, France, 23 - 25 October 2017, vol.8, pp.85
2016
2016Microbiological, physicochemical and sensorial characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils
DEMİROK SONCU E., ARSLAN B. , SOYER A.
18th World Congress of Food Science and Technology, 21 - 25 August 2016
2016
2016EFFECT OF VARYING CHITOSAN CONCENTRATIONS AS A SURFACE FUNGUS INHIBITOR ON MICROBIAL QUALITY OF FERMENTED TURKISH SAUSAGE (SUCUK)
ARSLAN B. , SOYER A.
62nd International Congress of Meat Science and Technology, Bangkok, Thailand, 14 - 19 August 2016, pp.20
Edit Congress and Symposium Activities
2017
201719th International Conference on Food Processing & Technology
Attendee
Paris-France
2016
2016