Bio Summary:
Dr. Ayca GÜLHAN is a dedicated professional in the field of Food Engineering, specializing in Fruit and Vegetable Technology, Dairy Technology, and Fermentation Technology. With a strong academic background and extensive research experience, she has contributed significantly to the scientific community through her publications and research projects. Currently serving as an Assistant Professor at Aksaray University, she continues to explore innovative solutions in food processing and technology.
Education:
Ph.D. in Food Engineering, Selçuk University, Institute of Natural and Applied Sciences, 2014-2022
M.Sc. in Food Engineering, Pamukkale University, Institute of Science, 2010-2012
B.Sc. in Food Engineering, Pamukkale University, Faculty of Engineering, 2006-2010
Research Focus:
Dr. GÜLHAN’s research interests encompass:
- Fruit and Vegetable Technology
- Dairy Technology
- Fermentation Technology
- Food Microbiology
Professional Journey:
Current Position: Assistant Professor, Aksaray University, Faculty of Technical Sciences, Department of Dairy Technology, 2013-present
Research Timeline:
Ph.D. Studies: Selçuk University, 2014-2022
Assistant Professor: Aksaray University, 2013-present
M.Sc. Studies: Pamukkale University, 2010-2012
B.Sc. Studies: Pamukkale University, 2006-2010
Publications Top Noted & Contributions:
Published Articles in International Journals:
“Evaluation of mono or mixed cultures of lactic acid bacteria in type II sourdough system”
Authors: R Ekinci, Ö Şimşek, A Küçükçuban, S Nas
Journal: Preparative Biochemistry and Biotechnology
Volume: 46 (3)
Pages: 247-253
Year: 2016
“Physicochemical, microbiological and sensory analyses of functional detox juices fermented with water kefir grains”
Author: A Gülhan
Journal: Gıda
Volume: 48 (4)
Pages: 715-727
Year: 2023
(Note: The ‘1‘ indicates the author’s position in the publication, presumably first author.*)
Title: “Usability of carbon sources as sucrose, honey and agave syrup in fermentation of lemonade with water kefir grains”
Author: A Gülhan
Journal: Sugar Technology
Year: 2023
“Influence of drying method and infusion time on purple basil leaves tea”
Authors: Ayca Gülhan, Hacer Çoklar, Mehmet Akbulut
Journal: International Journal of Secondary Metabolite
Volume: 9 (4)
Pages: 457-466
Year: 2022
(Note: The ‘1‘ indicates the author’s position in the publication, presumably first author.*)
“Evaluation the storage stability of crab apple (Malus floribunda) anthocyanins, a natural antioxidant colorant, in Turkish delights”
Authors: Ayca Gülhan, Hacer Çoklar, Mehmet Akbulut
Journal: Brazilian Archives of Biology and Technology
Volume: 66 (e23220947)
Pages: 1-11
Selected Contributions in Conferences:
“The effect of different drying techniques and infusion methods on the evaluation of dandelion (Taraxacum officinale L.) flowers as tea.” – 6th International Food, Agriculture, and Veterinary Sciences Congress, Azerbaijan, 2023.
“Popular cooking technology of recent years: air-frying.” – International Conference on Global Practice of Multidisciplinary Scientific Studies, Turkish Republic of Northern Cyprus, 2022.
“Production technology, nutrients, and functional properties of tigernut (Cyperus esculentus L.) milk.” – 1st International Congress on Modern Sciences, Uzbekistan, 2022.
