Curriculum Vitae (Assoc

Curriculum Vitae (Prof. Nuray ŞAHAN GÜZELER)
Personal Details
Name
Nuray ŞAHAN GÜZELER
Date of Birth
01.01.1964
Sex
Female
Nationality
Turkish
Present Address
Çukurova University Agriculture Faculty Department of Food Eng.
01330 Adana / TURKEY
Education
1969-1974
Primary School Kurtuluş, İskenderun / TURKEY
1974-1977
Secondary School Atatürk, İskenderun / TURKEY
1977-1980
High School Şehit Mehmet Gönenç, Bandırma / TURKEY
B.Sc. Study
Date
1980-1984
Place
Ankara University, Faculty of Agriculture, Dairy Technology, Ankara
Supervisor
Assoc. Prof. Nezihe TUNAİL.
Thesis Title
The Inhibition Properties of Lactic Acid Streptococci and Lactobacilli
on Escherichia coli.
M.Sc. Study
Date
1984-1987
Place
Çukurova University, Faculty of Agriculture Department of Food Eng.,
Adana-TURKEY
Supervisor
Assoc. Prof. Atilla KONAR
Thesis Title
Qualities of Cows’, Goats’ and Ewes’ Milk Kephir and The Effect of
Ripening for 1, 3 and 5 Days.
Ph.D. Study
Date
1987-1993
Place
Çukurova University, Faculty of Agriculture Department of Food Eng.,
Adana-TURKEY
Supervisor
Prof. Dr. Atilla KONAR
Thesis Title
The Effects of the Heat Treatments and H2O2 on the Quality of Turkish
White Cheese.
Work Experience
1985-1996 Research Assistants in Dep. of Food Eng. Çukurova Üniversity
1996-2001 Assistant Prof. in Dep. of Food Eng. Çukurova Üniversity
2001-2006 Associate Prof. in Dep. of Food Eng. Çukurova Üniversity
2006-Continue Prof. in Dep. of Food Eng. Çukurova Üniversity
Academic Activities
1998 English Language Center, Bristol, England
2001 University of Osnabrück, Osnabrück, Germany
2010 11th Egyptian Conference for Dairy Science and Technology, Cairo, Egypt
2011 IDF International Symposium on Sheep, Goat and other non-Cow Milk, Athens, Greece
2012 Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural
Resources, Prague, Czech Republic
2012 IDF World Dairy Summit, Member of FIL-IDF Turkish National Committee,
Capetown, South America
2013 University of California-Davis, California, United States of America
2013 IDF World Dairy Summit 2013, Member of FIL-IDF Turkish National
Committee,Yokohama, Japan
Publications
Articles Published in International Scientific Journals
1. SAY, D., ŞAHAN, N., 2002. The Microbiological Properties of Labneh (Concentrated
Yoghurt) Stored with Oil at Room and Refrigerator Temperatures. Milchwissenschaft, 57
(9-10):528-532.
2.
VAR, I., ŞAHAN, N., KABAK, B., GÖLGE, Ö., 2004. The Effects of Natamycin on the
Shelf Life of Yoghurt. Archiv Für Lebensmittel Hygiene, 55 (1):7-10.
3. ŞAHAN, N., VAR, I., SAY, D., AKSAN, E., 2004. Microbiological Properties of Labneh
(Concentrated Yoghurt) Stored without Vegetable Oil at Room or Refrigeration
Temperatures. Acta Alimentaria 33 (2): 175-182.
4. ŞAHAN, N., SAY, D., KAÇAR, A., 2005. Changes in Chemical and Mineral Contents of
Awassi Ewes’ Milk During Lactation. Tr. J. Vet. Anim. Sci., 29 (3) : 589-593.
5. ŞAHAN, N., GÖLGE, Ö. 2005 The Effect of Potassium Sorbate on the Microbiological
Quality of Yoghurt. Archiv Für Lebensmittel Hygiene, 56 (3): 66-69.
6. VAR, I., ŞAHAN, N., KABAK, B., YAŞAR, K., KARACA, O.B. 2005 Effect of Some
Fat Replacers on Microflora of Low-Fat Kashar Cheese During Ripening. Archiv Für
Lebensmittel Hygiene, 56 (5) 114-118.
7. KEÇELİ, T., ŞAHAN, N., YAŞAR, K., 2006. The Effect of Preacidification with Citric
Acit on Reduced Fat Kashar Cheese. Australian Journal of Dairy Technology 61(1):32-36.
8. ŞAHAN, N., VAR, I., YAŞAR, K., ZORLUGENÇ, B., 2006. The Effects of Using
Exopolysaccharide producing Cultures on the Microbiological, Physicochemical and
Sensory Properties of Ayran.Archiv Für Labensmittel Hygiene. 57 (5/6) 93-98.
9. ŞAHAN, N., YAŞAR,K., HAYALOĞLU,A.A., KARACA, O.B., KAYA,A., 2007
Influence of Fat Replacers on Chemical Composition, Proteolysis Texture Profiles,
Meltability and Sensory Properties of Low Fat Kashar Cheese During Ripening,Published
Online 26 October 2007, Journal of Dairy Research (2008) 75 1-7
10.ŞAHAN, N., YAŞAR, K., HAYALOĞLU, A.A., 2008, Physical, Chemical and Flavor
Quality of Nonfat Yoghurt as affacted by β-Glucan Hydrocolloidal Composite During
Storage, Food Hydrocolloids.22(2008) 1291-1297
11.YAŞAR, K., KAHYAOĞLU, T., ŞAHAN, N., 2009.Dynamic rheological characterization
of salep glucomannan / galactomannan based milk beverages. Food Hydrocolloids 23 :
1305–1311.
12.YAŞAR, K., ŞAHAN, N., 2011. Effects of Coagulant Type on the Physicochemical and
Organoleptic Properties of Kashar Cheese. International Journal of Dairy Technology, 64
(3): 372-379.
13. SOLTANI, M., SAY, D., GÜZELER, N., 2011. The Situation of Sheep and Goat’s Milk
in Iran. Special Issue of the International Dairy Federation, 1201: 6-8.
14. SAY, D., SOLTANI, M., GÜZELER, N., 2011. Dairy Products Made from Sheep and
Goat’s Milk in Turkey. Special Issue of the International Dairy Federation, 1201: 73-76.
15. GÜZELER, N., KOURİMSKA, L., LAGAROVA, V., 2012. Tradıcni Turecke Mlecne
Vyrobky. Mlekarske Lısty 134: 15-20.
Notifications Presented in International Scientific Conferences
1.
KONAR, A., ŞAHAN, N., 1989. Qualities of Cows’, Goats’ and Ewes’ Milk Kephir and
The Effect of Ripening for 1, 3 and 5 Days. I. International Food Semposiyum 4-6 April.
Bursa.
2. ŞAHAN, N., AKIN, M.S., ÖZER, B., 2000. Mineral Contents and Energy Values of
Unripened Urfa Cheeses. Blacksea and Central Asian Symposium on Food Technology
12-16 Oct. 2000, Ankara, Turkey. 46s.
3. SAY, D., ŞAHAN, N., (2004). Effect of the Storage Time and Storage Temperature on the
Chemical and Sensory Properties of Labneh. Int. Dairy Symposium 24-28 May 2004,
Isparta, Turkey. 250-254p.
4. KEÇELİ, T., ŞAHAN, N., YAŞAR, K., 2004. The Effect of Preacidification with Citric
Acid on Yield and Composition of Reduced Fat Kashar Cheese. Int. Dairy Symposium,
24-28 May 2004, Isparta, Turkey.254-257p.
5. VAR, I., ŞAHAN, N., ZORLUGENÇ, B., YAŞAR, K., 2004. The Effects of Using
Different Production Methods and Commercial Cultures on the Microbiological Properties
of Ayran. Int. Dairy Symposium, 24-28 May 2004, Isparta, Turkey. 369-372p.
6. VAR, I., AKSAN, E., ŞAHAN, N., SAY, D., 2007. Investigation of moulds in salted
yoghurts (concentrated yoghurt). Microbial Contaminats and Contaminaton Routes in Food
Industry-Material Seminar. 22-23 January 2007, Espoo, Finland.
7. GÜZELER, N., PARLAK, Y., 2010. Production and properties of Abaza Cheese,
Traditional Foods From Adriatic to Caucasus. April 15-17, Tekirdağ, Turkey. 63-65p.
8. SAY, Y., GÜZELER, N., 2010. Past to Present of Kaşar Cheese. Traditional Foods From
Adriatic to Caucasus. April 15-17, Tekirdağ, Turkey. 66-85p.
9. SAYDAM, İ. B., SOLTANI, M., GÜZELER, N., 2010. Ayran. Traditional Foods From
Adriatic to Caucasus. April 15-17, Tekirdağ, Turkey. 252-254p.
10. SOLTANI, M., SAYDAM, İ. B., GÜZELER, N., 2010. Kefir. Traditional Foods From
Adriatic to Caucasus. April 15-17, Tekirdağ, Turkey. 254-259p.
11. GÜZELER, N., PARLAK, N., 2010. Oven Dryed Keş. Traditional Foods From Adriatic
to Caucasus. April 15-17, Tekirdağ, Turkey. 291-294p.
12. PARLAK, Y., GÜZELER, N., 2010. Pumpkin Turkish Delight and Other Turkish
Delight Types Produced in Sakarya. Traditional Foods From Adriatic to Caucasus. April
15-17, Tekirdağ, Turkey. 896-899p.
13. GÜZELER, N., PARLAK, Y., 2010. Circassian Cheese. 11th Egyption Conference for
Dairy Science and Technology. 1-3 November 2010, Cairo, Eygpt.
14. SOLTANI, M., SAY, D., GÜZELER, N., 2010. Function of Ultrafiltration in Dairy
Industry. 11th Egyption Conference for Dairy Science and Technology. 1-3 November
2010, Cairo, Eygpt.
15. GÜZELER, N., SALER, M., YAŞAR, K., SAY, D. 2012. The Proximate Composition,
Somatic Cell Count, Mineral Contents, Total Aerobic Mesophilic Bacteria of Damascus
Cow Milk. International Food, Agriculture and Gastronomy Congress, 15-19 February,
Antalya, Turkey.
16. SOLTANI, M., SAY, D., GÜZELER, N., 2012. Doogh, an Iranian Fermented Dairy
Beverage. International Food, Agriculture and Gastronomy Congress, 15-19 February,
Antalya, Turkey.
17. SOLTANI, M., SAY, D., GÜZELER, N., 2012. Doogh, an Iranian Fermented Dairy
Beverage. International Food, Agriculture and Gastronomy Congress, 15-19 February,
Antalya, Turkey. (Kongrede abstract ve Akademik Gıda dergisinde tam metni
yayınlandı)
18. GÜZELER, N., 2013. Some Traditional Dairy Products of Turkey. The 2nd International
Symposium on “Traditional Foods from Adriatic to Caucasus”, 24-26 October Struga
(Ohrid Lake) / Macedonia.
19. GÜZELER, N., SOLTANİ, M., SAY, D., YORUK, Z., 2013. Production and Chemical
Properties of Lor. The 2nd International Symposium on “Traditional Foods from Adriatic to
Caucasus”, 24-26 October Struga (Ohrid Lake) / Macedonia.
20. GÜZELER, N., SAY, D., SOLTANİ, M., GÜRBÜZ, G., 2013. Production and Chemical
Properties of Cokelek. The 2nd International Symposium on “Traditional Foods from
Adriatic to Caucasus”, 24-26 October Struga (Ohrid Lake) / Macedonia.
Articles Published in Turkish Scientific Journals
1. ŞAHAN, N., 1987. What is Kefir, How is it Done? Farmers Journal 1 (5): 25-27.
2. KONAR, A., ŞAHAN, N., 1989. What can be Done to Obtaine Healty Milk? Farmers
Journal, 2 (12): 30-32.
3. KONAR, A., ŞAHAN, N., 1989. UHT Milk Processing Technque and Some Proplems.
The Journal of Food, 14 (5): 289-293.
4. KONAR, A., ŞAHAN, N., 1989. Deficiency in White Cheese and Solution. Farmers
Journal, 2 (14-16): 26-27.
5. KONAR, A., AKIN, M.S., ŞAHAN, N., 1990. What is Row, Pastorized and Sterilized
Milk? Which one and Why should be Preferred? Farmers Journal, 3 (17): 21-25.
6. KONAR, A., ŞAHAN, N., AKIN, M.S., 1990. What is Ice cream? Farmers Journal, 3
(19): 18-20.
7. KONAR, A., ŞAHAN, N., AKIN, M.S., 1990. What is Yoghurt; History, Production,
Nutritional Value and Some Other Properties. Farmers Journal, 3 (19): 25-28.
8. KONAR, A., AKIN, M.S., ŞAHAN, N., GÜVEN, M., 1990. The Use of Whey and
Protection of Environment. Farmers Journal, 3 (20-21): 17-20.
9. ŞAHAN, N., KONAR, A., 1990. Proteolitic Enzymes Used for Coagulation of Milk in
Cheese Making. J. Agric. Fac. Ç.Ü. 5(4): 129-140.
10. ŞAHAN, N., KONAR, A., 1990. Bacteriocins and the Importance in the Dairy
Technology. J. Agric. Fac. Ç.Ü. 5 (4): 141-150.
11. KONAR, A., ŞAHAN, N., Akın, M.S., 1991. White Cheese Production Technique.
Farmers Journal, 4 (26-27): 32-33.
12. KONAR, A., ŞAHAN, N., 1991. Kefir; a Fermented Milk.J.Agric.Fac.Ç.Ü.6 (3): 143155.
16. KONAR, A., AKIN, M.S., ŞAHAN, N., GÜVEN, M., 1991. Compositional Changes in
Awassi Ewe’s Milk During Lactation. Doğa - Tr. J. of Agriculture and Forestry, 15(4):
958-967.
17. KONAR, A., ŞAHAN, N., 1995. H2O2 and It’s Use in Cheese Technology. The Journal of
Food, 20 (2): 107-111.
18. ŞAHAN, N., KONAR, A., 1995. Effect of Different Treatments Applied to Cheese Milk
on Qualities of Whey. The Journal of Food, 20 (3): 143-147.
19. ŞAHAN, N., KONAR, A., KLEEBERGER, A., 1996. Effects of H2O2 Addition and Heat
Treatments on Some Physical, Chemical and Microbiological Qualities of Milk. Tr. J. of
Agriculture and Forestry, 20 (1): 1-7.
20. ŞAHAN, N., KONAR, A., KLEEBERGER, A., 1996. Effects of H2O2, Heat Treatment
and Ripening Periods on the Chemical Qualities of White Cheese. The Journal of Food,
21 (2)109-117.
21. ŞAHAN, N., KONAR, A., KLEEBERGER, A., 1996. Effects of H2O2, Heat Treatment
and Ripening Periods on the Microbiological and Organoleptic Qualities of White Cheese.
J. Agric. Fac. Ç.Ü. 11 (2): 75-90.
19. ŞAHAN, N., 1996. . Food Additives Used in the Milk Technology-I. J. Agric. Fac. Ç.Ü.
11 (4): 38-47.
20. ŞAHAN, N., 1996. Food Additives Used in the Milk Technology-II. J. Agric. Fac. Ç.Ü.
11 (4): 48-57.
21. ŞAHAN, N., Akın, M.S., 1996. Salt in the Cheese and Salting Methods. J. Agric. Fac.
Ç.Ü. 11 (4): 58-67.
22. ŞAHAN, N., 1996. What can be Done About Insufficient and Unbalanced Nutrition?
Journal Food and Technology, 1 (5): 28-35.
23. ŞAHAN, N., 1998. The Composition and the Energy Values of Yoghurts Sold in Adana.
J. Agric. Fac. Ç.Ü. 13 (4): 69-78.
24. ŞAHAN, N., GÜVEN, M., KONAR, A., 1998. Some Properties of Raw Milk Sold in
Adana. J. Agric. Fac. Ç.Ü. 13 (4): 187-196.
25. ŞAHAN, N., AKIN, M.S., ATASOY, A.F., 1998. A Resarch on Suitable to the Standard
of Yoghurts Produced in Şanlıurfa. J. Agric. Fac. HR. Ü. 2 (4): 117-127.
26. ŞAHAN, N., AKIN, M.S., KONAR, A., 1999. Effects of Storage on Physicochemical,
Microbiological and Organoleptical Qualities of Fruit Yoghurts Sold in Adana Markets .
Doğa - Tr. J. of Agriculture and Forestry, 23 (1): 73-80.
27. ŞAHAN, N., SAY, D., 2001. Energy Value and Minerals Quality of Holstain Cow’s
Milk. J. Agric. Fac. Ç.Ü. 16 (1): 1-8.
28. GÜVEN, M., ERGİNKAYA, Z., KARACA, B., VAR, I., ŞAHAN, N., KAÇAR, A.,
AKSAN, E., HAYALOGLU, A., 2002. The effect of use of stabilizer and pasteurization
norm on some quality properties of yoghurts. J. Agric. Fac. HR. Ü. 6 (1-2) 1-11.
29. ŞAHAN, N., YAŞAR, K., 2002. Milk Coagulating Enzymes Used in the Cheese
Production. J. Agric. Fac. Ç.Ü. 17 (3) 21-30.
30. ŞAHAN, N., YAŞAR, K., 2002. Artificial Sweeteners and Their Use in Dairy Industry.
World Food Journal, 2002 (5),76-81.
31. ŞAHAN, N., YAŞAR, K., 2002. The Role of Milk Coagulating Enzymes in the Cheese
Production,Peynir Üretiminde Süt Pıhtılaştırıcı Enzimlerin Rolleri. The Journal of Food, 6
(9):33-40.
32. ŞAHAN, N., MAYADALI, Y., 2002. New Products in the Dairy Industry of Turkey.
World Food Journal, 2002 (9):75-80.
33. ŞAHAN, N., SAY, D., 2003. A Research on the Production of Salted Yoghurt, The
Journal of food, 28 (1): 31-37.
34. ŞAHAN, N., KEÇELİ, T., 2003. Milk Production and Dairy Industry in Turkey. J. Agric.
Fac. Ç.Ü. 18 (1): 65-72
35. ŞAHAN, N., SAY, D., 2003. The Nutritional Values and Mineral Contents of Salted
Yoghurts. J. Agric. Fac. Ç.Ü. 18 (3) : 115-122.
36. GÖLGE, Ö., ŞAHAN, N., 2003. The Effect of Adding Natamycin on the Physicochemical
and Sensory Properties of Yoghurts. J. Agric. Fac. Ç.Ü. 18 (4): 25-34.
37. GÖLGE, Ö., ŞAHAN, N., 2003. The Effect of Adding Potasyum Sorbat on the
Fisicochemical and Sensory Properties of Yoghurts. J. Agric. Fac. Ç.Ü. 18 (4): 35-44.
38. ŞAHAN, N., KAÇAR, A., 2004. The Effect of Different Fat Rates and Sweetener
Combinations on the Physical and Sensory Properties of Energy Reduced Ice-cream. J.
Agric. Fac. HR. Ü. 8 (1):1-6.
39. KAÇAR, A., ŞAHAN, N., 2004. Chemical Properties of Energy Reduced Ice-creams
Produced by Using Fat Replacers. Agric. Fac. HR. Ü. 8 (1): 7-14
40. ŞAHAN, N., GÜVEN, M., KAÇAR, A., 2004. The Production of Torba Yoghurt by
Using Yoghurts with Different Acidity and the Effect of Natamycin on the Shelf Life.
The Journal of Food. 29 (1): 9-15
41. ŞAHAN, N., KEÇELİ, T., KAÇAR, A., 2004. Emulsifiers Used in Ice-cream
Technology. World Food Journal. 9 (5): 80-85.
42. MAYADALI, Y., ŞAHAN, N., 2005. The Effect of Using Emulsifiers and Stabilizers in
Different Rates on the Peoperties of Energy Reduced Ice-creams. J. Agric. Fac. Ç.Ü. 20
(1): 79-88
43. ŞAHAN, N., YAŞAR, K., KARACA, O.B. 2005. The Effect of Some Fat Replacers on
the Efficiency, Composition and Sensory Characteristics of Fat Reduced Kasar Cheese. J.
Agric. Fac. Ç.Ü. 20 (4): 107-114.
44. ANTEPÜZÜMÜ, F., ŞAHAN, N. YAŞAR, K. 2006. The Effect of Using Honey and
Glucose Syrop on the Quality of Kahramanmaras Type Ice-cream. . J. Agric. Fac. Ç.Ü. 21
(1): 89-98.
45. YAŞAR, K. ŞAHAN, N. 2006. The Effect of Different Coagulating Enzymes on Some
Properties of Fresh Kasar Cheese. . J. Agric. Fac. Ç.Ü. 21 (1): 119-128.
46. ŞAHAN, N., 2007. 100 Grams of Ice-cream is Enough for Daily Calcium Need. Journal
of Agriculture Food and Livestock of Cumhuriyet Newspaper. 3, 35, 7
47. ŞAHAN, N., 2008. Ayran Contains All Nutritional Ingredients of Yoghurt. Journal of
Agriculture Food and Livestock of Cumhuriyet Newspaper. 4, 43, 9
48. ŞAHAN, N., 2008. The Moisture Rate of Kasar Cheese Must be Maximum % 40. Journal
of Agriculture Food and Livestock of Cumhuriyet Newspaper. 4, 43, 29
49. GÜZELER, N., 2008. The Sale of Unpackaged Milk Should be Taken Under Kontrol.
Journal of Agriculture Food and Livestock of Cumhuriyet Newspaper. 4, 46, 19
50. ÇAYIR, M, S., ŞAHAN, N., 2008. The Physicochemical Properties of Appricot added
Yoghurt Produced by Using Probiotic Culture. Journal of Science and Engineering,
Institute of Natural and Applied Science Cukurova University, 18 (2): 66-75.
51. YAŞAR, K., GÜZELER, N. 2009. The Use of Honey and Pekmez (Boiled Grape Juice)
as Source of Mineral in the Production of Kahramanmaras Type Ice-cream. Academic
Food, 7 (5): 62-65.
52. SOLTANI, M., GÜZELER, N., 2009. The Quality Properties of Kuruts produced in Iran.
Journal of Science and Engineering, Institute of Natural and Applied Science Cukurova
University, 20(1): 168-176.
53. POLAT, S., GÜZELER, N., 2010. The Quality Properties of Ayrans Produced by Using
Different Starter Culture. Fen Bilimleri Enstitüsü Dergisi, 22(2): 220-228.
54. YEDİKARDAŞ, E., GÜZELER, N., 2010. The Effect Different Fat Rates on the Some
Quality Properties of Appricot Fiber Added Yoghurt Produced with Probiotic Culture.
Journal of Science and Engineering, Institute of Natural and Applied Science Cukurova
University, 24 (3) 143-152.
55.ÇINAR, E., GÜZELER, N., 2010. The Research of Microbial Characteristics of Plain and
Strawberry Flavored Ice-cream Samples Sold in Tekirdağ. Journal of Science and
Engineering, Institute of Natural and Applied Science Cukurova University, 25(5): 89-98.
56. GÜZELER, N., KAÇAR, A., SAY, D., 2011. The Effects of Milk Powder, Maltodextrin
and Polydextrose on Physical and Sensory Properties of the Energy Reduced Ice Cream.
Academic Food, 9(2): 6-12.
57. GÜZELER, N., SAY, D., KAÇAR, A., 2011. Compositional Changes of Saanen xKilis
Goats’ Milk During Lactation. The Journal of Food. 35 (5) 325-330.
58. GÜZELER, N., SAYDAM, İ.B., KARACA, O. B., 2011. The Production Method and
Compositional Properties of Cheeses Produced in Cukurova Region. Academic Food,
9(4): 25-29.
59. GÜZELER, N., KAÇAR, A., KEÇELİ, T., SAY, D., 2012. Effects of Different
Stabilizers and Emulsifiers on Some Properties of Ice Cream. Akademik Gıda, 10(2): 2630.
60. SOLTANI, M., SAY., D., GÜZELER, N., 2012. Production and Quality Properties of
Doogh. Akademik Gıda, 10(4): 50-53.
61. SOLTANI, M., GÜZELER, N., 2013. The Production and Quality Properties of Liquid
Kashks. Gıda, 38(1): 1-7.
Notifications Presented in Turkish Scientific Conferences
1. KONAR, A., ŞAHAN, N., 1989. Cow, Goat and Sheep Milk Kefir Some Properties and the
Effects of ripening time. Bursa I. International Food Symposium 4-6 April 1989,
Bursa.184-197s
2. KONAR, A., ŞAHAN, N., AKIN, M.S., KLEEBERGER, A., 1990. Investigations on the
Possibilities of H2O2 Usage for Prevention of Deterioration of raw Milks Produced in the
Çukurova Region of Turkey. III. Kollokyum University of Hohenheim and Çukurova 2627 November. Adana.
3. KONAR, ŞAHAN, N., AKIN, M.S., 1991. Milk and Milk Industry. Food Industry and
Nutrition Problems in Çukurova. Çukurova I.st Agriculture Congress 09-11 Jan. Adana.
4.
ŞAHAN, N., SAY, D., 1998. A Study on the Salted Yoghurt Produced in Hatay. 5th Milk
ve Milk Products Symposium. “Traditional Milk Products” 21-22 May. Tekirdağ.
5. AKIN, M.S., ŞAHAN, N., 1998. A Study on Determination of Organoleptic and
Chemical Properties of Unripened Urfa Cheese Produced in Şanlıurfa. 5th Milk ve Milk
Products Symposium. “Traditional Milk Products” 21-22 May. Tekirdağ.
6. ŞAHAN, N., VAR, I., AKIN, M.S. 1998. Microbiological Properties of Unripened Urfa
Cheese and Determination of Some Pathojens. 5th. Milk ve Milk Products Symposium.
“Traditional Milk Products” 21-22 May. Tekirdağ.
7. ŞAHAN, N., VAR, I., AKIN, M.S. 1998. A Microbiological Study on Ripened Urfa
Cheese. University of Gaziantep. Food Engineering Symposium. September 16-18
Gaziantep.
8. ŞAHAN, N., AKIN, M.S., ÖZER, B., 2000. Mineral Contents and Energy Values of
Unripened Urfa Cheeses. Blacksea and Central Asian Symposium on Food Technology
October 12-16, 2000. Ankara/Turkey.
9. ŞAHAN, N., KAÇAR, A., 2001. Microbiological and Chemical Properties of Strained
Yoghurt. XII. Biotechnology Symposium. 17-21 September 2001. Balıkesir
10. ŞAHAN, N., GÖLGE, Ö., 2001. Sorbic and Benzoic Acid Contents of Some Dairy
Products and Their Microbiological Properties GAP 2nd Agriculture Congress. 24-26
October 2001. Şanlıurfa. 243-251p.
11. SAY, D., ŞAHAN, N., 2002. Physicochemical And Organoleptic Propertıes Of Salted
Yoghurt Made From Cow’s And Goat’s Milk By Different Methods. 7th National Food
Congress 22-24 May 2002, Ankara.
12. ŞAHAN, N., KAÇAR, A., 2002. The Nutritional Composition Of Serums During The
Production Of Strained Yoghurts Obtained From Yoghurts At Various Acidity. 7th
National Food Congress 22-24 May 2002, Ankara.
13. ŞAHAN, N., SAY, D., 2002. Nutritive Values and Mineral Contents of Salted Yoghurt.
Tübitak Marmara Araştırma Merkezi, National Food Congress, September, İstanbul.
14. KAÇAR, A., ŞAHAN, N., 2003. Sensory Evaluation. I. Regional Student Food
Symposium. 17-18 April 2003, Adana, p.88-92.
15. ŞAHAN, N., SAY, D., 2003. Some Traditional Products Produced from Yoghurt. I.
Regional Student Food Symposium, 17-18 April 2003, Adana. p.111-115.
16. ŞAHAN, N., YAŞAR, K., HAYALOĞLU, A., 2003. The Quality Healing Applications in
Low Fat Cheese Production. New Trends in Dairy Industry Symposium. 22-23 May
2003, İzmir. p.201-206.
17. GÖZE, S., ŞAHAN, N., 2003. The use of Aroma Compounds in the Ayran Production.
III. Food Engineering Congress, 2-5 October 2003, Ankara. p.379-386
18. ŞAHAN, N., KAÇAR, A., 2003. Kasar Cheese and Some Quality Properties of It. III.
Food Engineering Congress, 2-5 October 2003, Ankara. p.609-624.
19. ŞAHAN, N., GÖLGE, Ö., KAÇAR, A., 2004. Kaymak, a Traditional Product. Traditional
Foods Symposium, 23-24 September 2004, Van. p.288-290.
20. ŞAHAN, N., SAY, D. , 2004. The Production and Marketing of Salted Yoghurt.
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21. GÖLGE, Ö., ŞAHAN, N., KAÇAR, A., 2006.
The Effect of Natamycin on the
Microbiological Properties of Yoghurt. Turkish 9. Food Congress, 24-26 May 2006,
Bolu. p.757-758.
22. ŞAHAN, N., 2007. Dairy Industry in Cukurova Region. I.Cukurova Industrilization and
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23. GÖLGE, Ö., ŞAHAN, N. 2008. The Chemical and Microbiological Properties of Kelle
Cheese Produced by Traditional Methods. Turkish 10. Food Congress, 21-23 May 2008,
Erzurum, p.677-680.
24. YAŞAR, K., ŞAHAN, N., 2008. The Use of Honey and Pekmez (Boiled Grape Juice) on
the Physical and Sensory Properties of Kahramanmaras Type Ice-cream, Turkish 10.
Food Congress. 21-23 May 2008, Erzurum, p.795-798.
25. GÜZELER, N., SAYDAM, İ. B., KARACA, O. B. 2009. The Production Method and
Compositional Properties of Cheeses Produced in Cukurova Region. Dairy Products
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26. SOLTANI, M., GÜZELER, N. 2009. Kurut and Kurut Products Produced in Iran. II.
Traditional Foods Symposium, 27-29 May 2009. Van.
27. KARACA, O.B., SAYDAM, İ.B., GÜVEN, M, GÜZELER, N., 2009. Some Quality
Properties of Hatay Ezme Cheese. II. Geleneksel Gıdalar Sempozyumu, 27-29 May 2009.
Van, p.153-157.
28. SOLTANI, M., ÇAYIR, M.S., GÜZELER, N. 2009. The Production and Properties of
Tarhana. II. Traditional Foods Symposium, 27-29 May 2009. Van
29. KARACA, O.B., SAYDAM, İ.B., GÜZELER, N., GÜVEN, M. 2009. Some Quality
Characteristics of Hatay Dil Cheese. II. Traditional Foods Symposium, 27-29 May 2009.
Van, p.734-738.
30. GÖLGE, Ö., KARACA, O.B., SAYDAM, İ.B., KAÇAR, A., GÜZELER, N., 2009. The
Production Method and Compositional Properties of Anamur Cheese. 6. Food
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Livestock Congress, 1-4 July 2010. Gümüshane, p.363-368.
32. SAY, D., SOLTANI, M., GÜZELER, N., 2012. Plants Used in Dairy Products. III.
Traditional Foods Symposium, 10-12 May 2012. Konya, p.390-391.
33. PARLAK, Y., DURAN, H., GÜZELER, N., KOLA, O., 2012. The Problems of Food
Processing a New Approach, Model of 3+1. Turkish 11.Food Congress, 10-12 October
2012. Hatay, p.31.
34. SOLTANI, M., SAY, D., GÜZELER, N., 2012. The Production and Some Quality
Properties of Lighvan Cheese. Turkish 11.Food Congress, 10-12 Ekim 2012. Hatay, p.174.