Eğitim Bilgileri
2016 - 2023
2016 - 2023Doktora
Ankara Üniversitesi, Gıda Mühendisliği, Türkiye
2013 - 2016
2013 - 2016Yüksek Lisans
Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Türkiye
2009 - 2013
2009 - 2013Lisans
Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği, Türkiye
Yabancı Diller
C1 İleri
C1 İleriİngilizce
Araştırma Alanları
Gıda Mühendisliği
Gıda Teknolojisi
Akademik Unvanlar / Görevler
2024 - Devam Ediyor
2024 - Devam EdiyorDr.Öğr.Üyesi
Erzincan Binali Yıldırım Üniversitesi, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü
2017 - Devam Ediyor
2017 - Devam EdiyorAraştırma Görevlisi
Erzincan Binali Yıldırım Üniversitesi, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü
2018 - 2024
2018 - 2024Araştırma Görevlisi
Ankara Üniversitesi, Gıda Mühendisliği
SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler
2024
2024Antioxidant 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
, cilt.104, sa.5, ss.2980-2989, 2024 (SCI-Expanded)
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
, cilt.166, 2020 (SCI-Expanded)
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
, cilt.85, sa.4, ss.1240-1247, 2020 (SCI-Expanded)
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
, cilt.145, ss.107-113, 2018 (SCI-Expanded)
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
, cilt.97, ss.198-204, 2018 (SCI-Expanded)
Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar
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, Almanya, 5 - 07 Kasım 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 Ekim 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, İspanya, 13 - 16 Kasım 2017
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, Fransa, 23 - 25 Ekim 2017, cilt.8, ss.85
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, Fransa, 23 - 25 Ekim 2017, cilt.8, ss.105
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 Ağustos 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, Tayland, 14 - 19 Ağustos 2016, ss.20
Kongre ve Sempozyum Katılımı Faaliyetleri
01 Ekim 2017 - 01 Ekim 2017
01 Ekim 2017 - 01 Ekim 201719th International Conference on Food Processing & Technology
Katılımcı
Paris-Fransa
01 Ağustos 2016 - 01 Ağustos 2016
01 Ağustos 2016 - 01 Ağustos 2016International Congress of Meat Science and Technology
Katılımcı
--Seçiniz---Tayland
Burslar
2021 - 2022
2021 - 2022