Presentations and Activities - National Bulletins



Presentations and activities like poster sessions, oral presentations in national congresses and symposiums are listed below...


Turkey 19th National Fisheries Symposium, September 12-15th, Sinop.

Alternative Methods in Determining the Freshness and Quality of Veined Rapa Whelk (Rapana venosa)

Mutlu Çelik, Betigül Sertyeleser, 2017.
Turkey 19th National Fisheries Symposium, Abstract, Poster Session, September 12-15th, Sinop.



Turkey 12th Food Congress, October 5-7th, Edirne

Determination of Freshness of Mullet Mugil cephalus by Chemical and Sensory Analysis During Storage in Ice

Mutlu Çelik, Yavuz Yağız, Maurice Marshall, 2016.
Turkey 12th Food Congress, Abstract, Poster, October 5-7th, Edirne.



Turkey 12th Food Congress, October 5-7th, Edirne

Use of Image Analysis for Evaluating the Quality of Fisheries

Mutlu Çelik, 2016.
Turkey 12th Food Congress, Abstract, Oral Presentation, October 5-7th, Edirne.



Turkey 11th Food Congress, November 10-12th, Hatay TURKEY

Injury and Inactivation of Escherichia coli by Pulsed High Hydrostatic Pressure (HHP)

Mutlu Pilavtepe-Çelik, Sencer Buzrul, Hami Alpas, Alain Largeteau and Gérard Demazeau, 2012.
Turkey 11th Food Congress, Poster No: 131, November 10-12th, Hatay TURKEY.



Turkey 11th Food Congress, November 10-12th, Hatay TURKEY

Optimization of Cooking Conditions of Atlantic Salmon (Salmo salar) in Infrared-Microwave Combination Oven

Nadide Seyhun, Mutlu Pilavtepe-Çelik, Nil Pembe Özer, Semin Özge Özkoç, Nur Dede, 2012.
Turkey 11th Food Congress, Poster No: 156, November 10-12th, Hatay TURKEY.



Turkey 11th Food Congress, November 10-12th, Hatay TURKEY

Effect of Infrared-assisted Microwave Cooking on Texture and Color Quality of Atlantic Salmon (Salmo salar) Fillet

Nil Pembe Özer, Semin Özge Özkoç, Nadide Seyhun, Mutlu Pilavtepe-Çelik, Nur Dede, 2012.
Turkey 11th Food Congress, Poster No: 333, November 10-12th, Hatay TURKEY.



Turkey 11th Food Congress, November 10-12th, Hatay TURKEY

Effect of Different Cooking Methods on Fatty Acid Composition and Lipid Quality of Atlantic Salmon (Salmo salar)

Nur Dede, Nadide Seyhun, Nil Pembe Özer, Semin Özge Özkoç, Mutlu Pilavtepe-Çelik, 2012
Turkey 11th Food Congress, Poster No: 331, November 10-12th, Hatay TURKEY.