Semih ÖTLEŞ
Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Bilimleri Anabilim Dalı
Araştırma alanları: Mühendislik ve Teknoloji, Gıda Mühendisliği, Gıda Bilimleri, Gıda Kimyası, Tarımsal Bilimler, Temel Bilimler, Ziraat, Sağlık Bilimleri, Kimya, Yaşam Bilimleri
Yayınlar
- Yoğurt Kültür-Teknoloji-Sağlık (2026)
- Bitkisel Kefir: Çeşitlerinden, Sağlık Yararlarına Kapsamlı Bir Bakış (2026)
- Glisemik İndeksin Azaltılmasında Geleneksel ve Teknolojik Yöntemler (2025)
- Health Effects of Anthocyanins (2025)
- Safety Considerations in Developing Functional Foods and Nutraceuticals (2024)
- Meat (2024)
- Antioxidants (2024)
- Bioactive Peptides (2024)
- Optimization of LC-MS/MS Signal Response in Pesticides (2024)
- Statistic for Analytical Methods (2024)
- Geleceğin Alternatif Protein Kaynakları: Bitkiler (2024)
- Nanosensörler ve Gıda Paketleri (2023)
- Enerji ve Gıda (2023)
- Lezzet, Tat ve Aroma (2023)
- Gıda Fazları (2023)
- Protein Biyokimyası (2023)
- Bal ve Arıcılık Ürünleri Kimyası ve Teknolojisi (2023)
- Mutfağın Gizemleri-Mutfak Kimyası: Gıda Bilimi ve Mutfak Sanatları (2023)
- Safety Considerations in Developing Functional Foods and Nutraceuticals, Safety Considerations in Developing Functional Foods and Nutraceuticals (2023)
- High Performance Thin Layer CXhromatography (2022)
- Tarihte Kaplumbağanın Gıda Olarak Kullanımı (2022)
- Mass Analysis in Veterinary Drugs (2022)
- Bioinformatic Analysis (2022)
- Bioactive Peptides from Food - Sources, Analysis, and Functions (2022)
- Cereal-Based Functional Foods (2022)
- Safety considerations of copper nanoparticles as food and feed additives (2022)
- INFLUENCE OF CHITOSAN COATINGS ON THE POSTHARVEST SHELF LIFE AND QUALITY OF BUTTON MUSHROOMS (AGARICUS BISPORUS) DURING COLD STORAGE (2022)
- Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation (2022)
- Cereal‐Based Functional Foods (2022)
- Safety Consideration of Copper Nanoparticles as Food and Feed Additives (2022)
- Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour (2022)
- Effects of Green Apple (Golden Delicious) and Its Three Major Flavonols Consumption on Obesity, Lipids, and Oxidative Stress in Obese Rats (2022)
- Mutfağımda Hayat İksiri Suyum (2021)
- Biotransformation in the production of secondary metabolits (2021)
- Phytochemicals And Health: An Update (2021)
- Phytochemicals and Health: An Update (2021)
- Biotransformation in the production of secondary metabolites (2021)
- Food waste management, valorization, and sustainability in the food industry (2021)
- Influence of process conditions on ultrasound-assisted protein extraction from cold pressed tomato seed waste (2021)
- İn Vitro Etin Üretimi ve Besleyici Değeri (2021)
- Biotransformation in the production of secondary metabolits (2021)
- Food Waste Management, Valorization, and Sustainability in Food Industry (2021)
- Influence of extraction solvents on the polyphenol contents, compositions, and antioxidant capacities of fig (Ficus carica L.) seeds (2021)
- Zeytin çekirdeği antioksidanlarının dondurarak kurutma tekniği ile mikroenkapsülasyonu: toz ürünün fiziksel ve kimyasal karakterizasyonu (2021)
- Optimization of process conditions to improve the quality properties of healthy watermelon snacks developed by hot-air drying (2021)
- Optimization of cold press and enzymatic-assisted aqueous oil extraction from tomato seed by response surface methodology: Effect on quality characteristics (2021)
- New Trends in Smart and Intelligent Packaging (2020)
- Sirke - Kadim İksir (2020)
- Proteomics for Food Authentication (2020)
- Engineering IT Management on End-to-End PLM Structure in Automative Sector (2020)
- Structured Lipids Intended for Infant Nutrition (2020)
- Kinetic modelling of vitamin C tosses in fresh citrus juices under different storage conditions (2020)
- FINDIK ZARI YAĞININ EKSTRAKSİYON PARAMETRELERİNİN OPTİMİZASYONU VE FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ (2020)
- ZEYTİN ÇEKİRDEĞİ ANTİOKSİDANLARININ DONDURARAK KURUTMA TEKNİĞİ İLE MİKROENKAPSÜLASYONU: TOZ ÜRÜNÜN FİZİKSEL VE KİMYASAL KARAKTERİZASYONU (2020)
- pH-Dependent Behavior and Stability of Protein-Based Particles in Aqueous Media (2020)
- Interactions of Native and Denatured Whey Proteins with Caseins and Polysaccharides (2020)
- Desorption Electrospray Ionization Mass Spectrometry Imaging in Food Applications (2020)
- Association mapping of magnesium and manganese concentrations in the seeds of C. arietinum and C. reticulatum (2020)
- Structured lipids intended for infant nutrition (2020)
- Investigation of the effect of sodium nitrite on protein oxidation markers in food protein suspensions (2020)
- Prediction, identification and evaluation of bioactive peptides from tomato seed proteins using in silico approach (2020)
- Mikrokapsüllenen Zeytin Çekirdeği Antioksidan Bileşiklerinin Fiziksel Özelliklerinin Değerlendirilmesi ve Depolama Stabilitesinin Kinetik Modellenmesi (2020)
- Kinetics of colour and texture changes of button mushrooms (Agaricus bisporus) coated with chitosan during storage at low temperature (2020)
- Association mapping of magnesium and manganese concentrations in the seeds of C. arietinum and C. reticulatum (2020)
- Identification of SNP Markers Associated with Iron and Zinc Concentrations in Cicer Seeds (2020)
- pH-Dependent Behavior and Stability of Protein-Based Particles in Aqueous Media (2020)
- Enstrümental Gıda Analizleri El Kitabı (2019)
- Beslenme ve Sağlıkta Keçi (2019)
- Süt Reçeli (2019)
- Demineralization of cheese whey by sequential nanofiltration (NF) and electrodialysis (ED) processes (2019)
- Recent Advances in Application of Biosensors in Beverages (2019)
- Direct Analysis in Real Time Mass Spectrometry (2019)
- Industry 4.0: The Smart Factory of the Future in Beverage Industry (2019)
- Recent Advances in Application of Biosensors in Beverages (2019)
- Nutritional Components of Some Fermented Nonalcoholic Beverages (2019)
- Probiotic and Prebiotic Beverages (2019)
- The Optimization of Solid–Liquid Extraction of Polyphenols from Olive Stone by Response Surface Methodology (2019)
- Physical Characterization of Arabica Ground Coffee with Different Roasting Degrees (2019)
- Food Preservation Technologies (2019)
- Total Dietary Fiber Intake, Whole Grain Consumptioni and Their Biological Effects (2019)
- Beslenme (2019)
- Total Dietary Fiber Intake, Whole Grain Consumption, and Their Biological Effects (2019)
- Structural Bioinformatics Approach in Bioactive Peptide Research: Tomato Vicilin Case Study. (2019)
- Determination Amount of Silymarin and Pharmaceutical Products from Milk Thistle Waste Obtained from Cold Press (2019)
- Zeytin Çekirdeğinin Kimyasal Özellikleri ve Besinsel Bileşimi (2019)
- Su ve Süt Kefirlerinin Polifenol İçeriklerinin ve Antioksidan Kapasitelerinin Araştırılması (2019)
- Nutrasötik bir Gıda: Noni Meyvesi ve Özellikleri (2019)
- pH-Dependent Behavior and Stability of Protein-Based Particles in Aqueous Media (2019)
- Soya Sütünün Fenolik Bileşenlerinin ve Antioksidan Özelliklerinin Belirlenmesi (2019)
- Betalain ekstraktlarının gıdalarda kullanım olanakları (2019)
- Nutritional Components of Some Fermented Nonalcoholic Beverages (2019)
- Industry 4.0: The Smart Factory of the Future in Beverage Industry (2019)
- Probiotic and Prebiotic Beverages (2019)
- Capillary Electrophoresis (2019)
- Food Preservation Technologies (2019)
- Preparation, properties and behaviour of protein microparticles in salt containing dispersions (2019)
- Peyniraltı Suyunun Fraksiyonlarına Ayrılmasının Bütünleşik Membran İşlemlerinin Uygulanabilirliği (2019)
- Genome-wide association studies of molybdenum and selenium concentrations in C. arietinum and C. reticulatum seeds (2019)
- Polyphenols from olive stones: extraction with a pilot scale pressurized water extractor, microencapsulation by spray-dryer and storage stability evaluation (2019)
- Genome-Wide Association Studies of Protein, Lutein, Vitamin C, and Fructose Concentration in Wild and Cultivated Chickpea Seeds (2019)