Education
2016 - 2023
2016 - 2023Doctorate
Ankara University, Gıda Mühendisliği, Turkey
2013 - 2016
2013 - 2016Postgraduate
Ankara University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Turkey
2009 - 2013
2009 - 2013Undergraduate
Ataturk University, Ziraat Fakültesi, Gıda Mühendisliği, Turkey
Foreign Languages
C1 Advanced
C1 AdvancedEnglish
Research Areas
Avesis Research Areas:
Food Engineering, Food Technology
WoS Research Areas:
Food Science & Technology, Microbiology
Scopus Research Areas:
Food Science, Immunology and Microbiology (miscellaneous)
Research Areas Based on Academic Activities
Avesis Research Areas
WoS Research Areas
Scopus Research Areas
Academic Positions
2024 - Continues
2024 - ContinuesAssistant Professor
Erzincan Binali Yildirim University, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü
2018 - 2024
2018 - 2024Research Assistant
Ankara University, Gıda Mühendisliği
2017 - 2022
2017 - 2022Research Assistant
Erzincan Binali Yildirim University, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü
Articles
All (8)
SCI-E, SSCI, AHCI (7)
SCI-E, SSCI, AHCI, ESCI (7)
Scopus (8)
2026
20261. Impact of chitosan–thyme and chitosan–rosemary essential oil coatings on biochemical, oxidative, and volatile profiles of Turkish fermented sausage ‘sucuk’ during ripening
DEMİROK SONCU E., Özdemir Orhan N., Küçükkaya S., ARSLAN SOLMAZ B., SOYER A.
Food Science and Technology International , 2026 (SCI-Expanded, Scopus)
2024
20242. Antioxidant potential and stability of bovine liver peptides in fermented sausage (sucuk): A pathway to value-added functional meat products
Arslan B., Xiong Y. L., SOYER A.
Food Bioscience , vol.62, 2024 (SCI-Expanded, Scopus)
2024
20243. Sucuk, Turkish-Style Fermented Sausage: Evaluation of the Effect of Bioprotective Starter Cultures on Its Microbiological, Physicochemical, and Chemical Properties
Yilmaz Topcam M. M., Arslan B., SOYER A.
Applied Microbiology (Switzerland) , vol.4, no.3, pp.1215-1231, 2024 (Scopus)
2024
20244. Antioxidant properties of bovine liver protein hydrolysates and their practical application in biphasic systems
ARSLAN B., Xiong Y. L., SOYER A.
Journal of the Science of Food and Agriculture , vol.104, no.5, pp.2980-2989, 2024 (SCI-Expanded, Scopus)
2020
20205. Contribution 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 (SCI-Expanded, Scopus)
2020
20206. Effect 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 (SCI-Expanded, Scopus)
2018
20187. Microbiological, 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 (SCI-Expanded, Scopus)
2018
20188. Effects 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 (SCI-Expanded, Scopus)
Papers Presented at Peer-Reviewed Scientific Conferences
2025
20251. Starter Kültürlerin Sucukta Peptit Oluşumu ve Antioksidan Aktivite Üzerine Etkisi
ARSLAN SOLMAZ B., BAĞDER ELMACI S., SOYER A.
14. Gıda Mühendisliği Kongresi, Antalya, Turkey, 13 - 15 November 2025, (Summary Text)
2024
20242. 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
20243. 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
20204. 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
20205. Et yumuşatmada ultrases uygulamasının etkisi
ARSLAN B., SOYER A.
IV. ET ÜRÜNLERİ ÇALIŞTAYI, Aydın, Turkey, 6 - 08 October 2020, (Summary Text)
2018
20186. 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)
2018
20187. Effect 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, (Summary Text)
2017
20178. Effects 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, (Summary Text)
2017
20179. 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
201710. 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
201611. Microbiological, 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, (Summary Text)
2016
201612. 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 201719th International Conference on Food Processing & Technology
Attendee
Paris-France
01 August 2016 - 01 August 2016
01 August 2016 - 01 August 2016International Congress of Meat Science and Technology
Attendee
--Seçiniz---Thailand
Scholarships
2021 - 2022
2021 - 2022