• High-performance Liquid Chromatography (HPLC)
• Fluorescence spectrophotometer
• Electrophoresis system
• Supercritical carbon dioxide extraction system
• Prof.Dr. Halil Vural
• Araş.Gör.Seda Elikoğlu
• Araş.Gör. Özlem Şahin
• Esra Bostancı
• Interactions of Phenolic Compounds and Proteolytic Enzymes Important for the Dairy Industry and The Effects of These Interactions on Enzymatic Activity and Enzymatic Coagulation and Maturation Processes of Milk (2017-2020)
• Identification of Components Obtained by Supercritical Carbon Dioxide Extraction of Different Parts of Melocan Smilax excelsa L (2018-2019)
• DEFINITION OF VIRGINIC Pistacia Terebinthus L EXTRACT AND OIL EXTRACTED BY SUPERCRITICAL CARBON DIOXIDE EXTRACT (2015-2016)
• Yildirim-Elikoglu, S., Vural, H., Erdem, Y.K. (2021). Effect of phenolic compounds on the activity of proteolytic enzymes during rennet induced coagulation of milk and ripening of miniature cheese. LWT 136(2): 110337.
• Yildirim‐Elikoglu, S., & Vural, H. (2019). Binding characteristics of polyphenols as milk plasmin inhibitors. Journal of the Science of Food and Agriculture, 99(15), 6922-6930.
• Yildirim-Elikoglu, S. (2019). Interactions Between Milk Proteins and Polyphenols in
• Model Systems or Complex Dairy Matrices. In: Melton, L., Shahidi, F., Varelis, P. (Eds.), Encyclopedia of Food Chemistry, vol. 2, p. 554–559. elsevier
• Yildirim-Elikoglu, S., & Erdem, Y. K. (2018). Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry. Food reviews international, 34(7), 665-697.
• Yildirim, S., & Erdem, Y. K. (2015). A tool for explaining the differences on renneting characteristics of milks from different origins: the surface hydrophobicity approach. Dairy Science & Technology, 95(5), 719-731.
• HASTAOĞLU, E., CAN, Ö. P., & VURAL, H., (2018). The Effects of Colorants Used in Hotel Kitchens in Tems of Child Health. European Journal of Science and Technology, 10-16.
• EYİLER, E., & VURAL, H., (2018). DETERMINATION OF INTERACTIONS BETWEEN MEAT PROTEINS AND CARRAGEENANS WITH DIFFERANTIAL SCANNIND CALORIMETRY. FOOD / THE JOURNAL OF FOOD, vol.43, 776-786.
• HASTAOĞLU, E., & VURAL, H., (2018). New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, vol.38, 224-239.
• YILMAZ, E. E. , VURAL, H., & YADIGARI, R. J. , (2017). Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.20, 1987-2002.
• ÖZVURAL, E. B. , & VURAL, H., (2015). Fermented Sausages from Other Meats. HANDBOOK OF FERMENTED MEAT AND POULTRY, 2ND EDITION, 339-343.
• TOKUŞOĞLU, Ö., & VURAL, H., (2015). High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products. IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES, 85-110.