Asst. Prof. BETÜL ARSLAN SOLMAZ


Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü

Gıda Teknolojisi Anabilim Dalı


WoS Research Areas: Food Science & Technology, Microbiology


Avesis Research Areas: Food Engineering, Food Technology

Education

2016 - 2023

2016 - 2023

Doctorate

Ankara University, Gıda Mühendisliği, Turkey

2013 - 2016

2013 - 2016

Postgraduate

Ankara University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Turkey

2009 - 2013

2009 - 2013

Undergraduate

Ataturk University, Ziraat Fakültesi, Gıda Mühendisliği, Turkey

Foreign Languages

C1 Advanced

C1 Advanced

English

Research Areas

Food Engineering

Food Technology

Academic Positions

2024 - Continues

2024 - Continues

Assistant Professor

Erzincan Binali Yildirim University, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü

2018 - 2024

2018 - 2024

Research Assistant

Ankara University, Gıda Mühendisliği

2017 - 2022

2017 - 2022

Research Assistant

Erzincan Binali Yildirim University, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü

Journal articles indexed in SCI, SSCI, and AHCI

Papers Presented at Peer-Reviewed Scientific Conferences

2024

2024

Antioxidant peptide integration in fermented sausages: unveiling long-term effects.

ARSLAN SOLMAZ B., SOYER A., Xiong Y. L.

IUFOST 22nd World Congress of Food Science and Technology, Rimini, Italy, 8 - 12 September 2024, pp.72-73, (Summary Text)

2024

2024

Practical application of bovine liver peptides: microbiological, proteolytic and sensory properties of Turkish fermented sausages (sucuk) during storage.

ARSLAN SOLMAZ B., SOYER A., Xiong Y. L.

IUFOST 22nd World Congress of Food Science and Technology, Rimini, Italy, 8 - 12 September 2024, pp.290, (Summary Text)

2020

2020

Fermente Et Ürünlerinde Kullanılan Starter Kültürlerin Biyoaktif Peptit Üretimindeki Rolü

ARSLAN B., SOYER A.

13. Gıda Kongresi, Online, Turkey, 21 - 23 October 2020, (Summary Text)

2020

2020

Et yumuşatmada ultrases uygulamasının etkisi

ARSLAN B., SOYER A.

IV. ET ÜRÜNLERİ ÇALIŞTAYI, Aydın, Turkey, 6 - 08 October 2020, (Summary Text)

2018

2018

Effect 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, (Summary Text)

2017

2017

Microbiological 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, (Summary Text)

2017

2017

Physicochemical, 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, (Summary Text)

2016

2016

EFFECT 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, (Full Text)


Congress and Symposium Activities

01 October 2017 - 01 October 2017

01 October 2017 - 01 October 2017

19th International Conference on Food Processing & Technology

Attendee

Paris-France

01 August 2016 - 01 August 2016

01 August 2016 - 01 August 2016

International Congress of Meat Science and Technology

Attendee

--Seçiniz---Thailand

Scholarships

2021 - 2022

2021 - 2022

2214/A

TUBITAK

Citations

Total Citations (WOS): 12

h-index (WOS): 2