Metrics
Publication
28
Open Access
1
UN Sustainable Development Goals
Education
2013 - 2018
2013 - 2018Doctorate
Canakkale Onsekiz Mart University, Mühendislik Fakültesi, Gıda Mühendisliği, Turkey
2005 - 2011
2005 - 2011Undergraduate
Anadolu University, Faculty Of Busıness Admınıstratıon, Department Of Busıness, Turkey
2007 - 2010
2007 - 2010Postgraduate
Canakkale Onsekiz Mart University, Mühendislik Fakültesi, Gıda Mühendisliği, Turkey
2002 - 2006
2002 - 2006Undergraduate
Canakkale Onsekiz Mart University, Mühendislik Fakültesi, Gıda Mühendisliği, Turkey
Dissertations
2018
2018Doctorate
Meyan Kökü (Glycyrrhiza glabra L.) Şerbetinin Asitlendirme ve Isısal Olmayan Bazı Teknolojiler ile Raf Ömrünün Arttırılması
Canakkale Onsekiz Mart University, Mühendislik Fakültesi, Gıda Mühendisliği
2012
2012Postgraduate
Mihaliç Peynirinin Karakteristik Özelliklerinin Belirlenmesi
Canakkale Onsekiz Mart University, Mühendislik Fakültesi, Gıda Mühendisliği
Foreign Languages
B1 Intermediate
B1 IntermediateSpanish
B1 Intermediate
B1 IntermediateEnglish
Research Areas
Food Engineering
Food Technology
Food Biotechnology
Processing Diary And Related Products
Fruits, Vegetables and Nuts
Engineering and Technology
Academic Positions
2010 - Continues
2010 - ContinuesLecturer
Canakkale Onsekiz Mart University, Biga Meslek Yüksekokulu, Gıda İşleme
Non Academic Experience
2009 - 2010
2009 - 2010Sorumlu Yönetici
PAR-KOL Gıda Doyyum Hazır Yemek Fabrikası, Sorumlu Yönetici
2007 - 2009
2007 - 2009Sorumlu Yönetici
Murat Hazır Yemek Fabrikası, Sorumlu Yönetici
Articles
All (7)
SCI-E, SSCI, AHCI (3)
SCI-E, SSCI, AHCI, ESCI (3)
Scopus (3)
TRDizin (2)
Other Publications (2)
2023
20231. Application of High-Pressure Technology in the Fruit Juice
Aday S.
Avrupa Bilim ve Teknoloji Dergisi , no.52, pp.144-152, 2023 (Peer-Reviewed Journal)
2023
20232. Sherbet Culture in Anatolian Cuisine and Suggestions for the Dissemination
Aday S.
Journal of Tourism and Gastronomy Studies
, vol.11, no.3, pp.2363-2379, 2023 (Peer-Reviewed Journal)
2021
20213. Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet
ADAY S., PALA Ç., Ayana Çam B., BULUT S.
International Journal of Agriculture, Environment and Food Sciences , vol.5, no.3, pp.374-384, 2021 (Peer-Reviewed Journal)
2021
20214. Reducing Food Loss and Waste by Food Banking
Aday M. S., Aday S.
IBAD Journal of Social Sciences
, vol.9, pp.291-310, 2021 (Peer-Reviewed Journal)
2020
20205. Impact of COVID-19 on the food supply chain
ADAY S., ADAY M. S.
FOOD QUALITY AND SAFETY
, vol.4, no.4, pp.167-180, 2020 (SCI-Expanded)
2018
20186. Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet
ADAY S., UYSAL PALA Ç., Cam B. A., BULUT S.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.90, pp.613-619, 2018 (SCI-Expanded)
2014
20147. PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MIHALIC CHEESE
ADAY S., Yuceer Y.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
, vol.17, no.10, pp.2207-2227, 2014 (SCI-Expanded)
Papers Presented at Peer-Reviewed Scientific Conferences
2020
20201. Preserving the Quality of Pomegranate Arils With Chlorine Dioxide Treatment
Erdem F., Aday S., Aday M. S.
The 9th International Scientific Research Congress, Ankara, Turkey, 12 - 13 December 2020, pp.145-146, (Summary Text)
2020
20202. The Efficiency of the Microwave Process to Maintain the Quality of Pomegranate Arils
Çil O., Aday S., Aday M. S.
The 9th International Scientific Research Congress, Ankara, Turkey, 12 - 13 December 2020, pp.112-113, (Summary Text)
2020
20203. Üç Boyutlu Yazıcıların Gıda Endüstrisinde Kullanımı
Aday S., Aday M. S.
Türkiye 13. Gıda Kongresi, Çanakkale, Turkey, 21 - 23 October 2020, pp.444, (Summary Text)
2020
20204. Tarım-Gıda 4.0
Aday M. S., Aday S.
Türkiye 13. Gıda Kongresi, Çanakkale, Turkey, 21 - 23 October 2020, pp.442, (Summary Text)
0
05. Turkish Traditional Tomato Jam.
ADAY S., ESER A. G., Aksu H.
Turkish Traditional Tomato Jam. The 2"d International symposium on "Traditional Foods from Adriatic to caucasus 24-26 October 2013 Struga (Ohrid Lake)/ Macedonia. 2013, Macedonia, pp.373, (Full Text)
0
06. Defining the Quality Criteria of Traditional Bosnian Soka Pickles.
ADAY S., ESER A. G., Aksu H.
The 2'd International Symposium on "Traditional Foods from Adriatic ro Caucasus" 24-26Oeobr2013 Struga (Ohrid Lake), Macedonia, pp.372, (Full Text)
2019
20197. Impacts of Acidification and High-Pressure Treatment on Sensory Characteristics of Licorice Root Sherbet
ADAY S., UYSAL PALA Ç., YÜCEER Y.
International Conference on Agronomy and Food Science and Technology (AgroFood), İstanbul, Turkey, 20 - 21 June 2019, pp.230, (Summary Text)
2017
20178. Evaluation of quality characteristics and shelf life stability of high pressure pasteurized liquorice root sherbet
ADAY S., UYSAL PALA Ç., Bulut S., Ayana Çam B.
2nd International Balkan Agriculture Congress, Tekirdağ, Turkey, 16 - 18 May 2017, pp.556, (Summary Text)
2016
20169. Effect of Acidification Process on the Physicochemical Properties of Licorice Root Sherbet
ADAY S., PALA Ç., Ayana Çam B.
10th Aegean Analytical Chemistry Days, AACD 2016, 29 September - 02 October 2016, (Summary Text)
2012
201210. KefirTarhanası
ADAY S., BİLGÜCÜ E.
Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Denizli, Turkey, 15 - 16 November 2012, pp.1, (Summary Text)
2010
201011. Keçi-İnek-Koyun Sütü Karışımı Kullanılarak Yapılan Mihaliç Peynirlerinin Özellikleri
ADAY S., YÜCEER Y.
Ulusal Keçicilik Kongresi, Çanakkale, Turkey, 24 - 26 June 2010, pp.35, (Full Text)
2010
201012. Mihaliç Peyniri Üretimi ve Karakteristik Özellikleri
ADAY S., YÜCEER Y.
1. Uluslararası Adriyatik'ten Kafkaslar'a Geleneksel Gıdalar Sempozyumu, Tekirdağ, Turkey, 15 - 17 April 2010, pp.575, (Full Text)
2008
200813. Coğrafi İşaret ve Ezine Peyniri
ADAY S., YÜCEER Y.
Çanakkale İli Değerleri Sempozyumu, Çanakkale, Turkey, 25 - 31 August 2008, pp.1, (Full Text)
Books
2021
20211. COVID-19’UN GIDA TEDARİK ZİNCİRİNE YANSIMALARI
Aday M. S., Aday S.
in: COVID-19 SALGININDA ÇOK BOYUTLU ETKİLER, Karaköse Selin, Editor, IKSAD Publishing House, Ankara, pp.143-170, 2021
Funded Projects
2023 - Present
2023 - PresentÜzüm Kalitesine Farklı Titreşim Frekanslarının Etkisi
Project Supported by Higher Education Institutions , BAP Research Project
ADAY S. (Executive)
2020 - 2021
2020 - 2021Mandalina Kalitesinin Korunmasında Modifiye Atmosfer Teknlojisinin Kullanılması
Project Supported by Higher Education Institutions , BAP Research Project
ADAY M. S. (Executive), ADAY S.
2014 - 2016
2014 - 2016Yüksek Hidrostatik Basınç Teknolojisi ile Meyan Kökü (Glycyrrhiza glabra L.) Şerbetinin Raf Ömrünün Arttırılması
TUBITAK Project
ADAY S., UYSAL PALA Ç. (Executive)
2008 - 2010
2008 - 2010Mihaliç Peynirinin Karakteristik Özelliklerinin Belirlenmesi
Project Supported by Higher Education Institutions , BAP MSc
YÜCEER Y. (Executive), ADAY S.
Scholarships
2007 - 2007
2007 - 2007