
Prof. Dr. MAHİR TURHAN
- Yöksis ID 3074
- Researcher ID
- ORCID ID 0000-0001-6664-2223
- Scopus ID
- Scholar ID O9cjTuwAAAAJ&hl
- E-posta mturhan@mersin.edu.tr
- Dahili Telefon +90 324 361 00 01 - 17190
Birim
MÜHENDİSLİK FAKÜLTESİ
GIDA MÜHENDİSLİĞİ BÖLÜMÜ
GIDA TEKNOLOJİSİ ANABİLİM DALI
GIDA MÜHENDİSLİĞİ BÖLÜMÜ
GIDA TEKNOLOJİSİ ANABİLİM DALI
ÜAK Temel Alan Bilgisi
Mühendislik Temel Alanı
Gıda Bilimleri ve Mühendisliği
Temel İşlemler, Gıda Teknolojileri, Tahıl Teknolojisi
Gıda Bilimleri ve Mühendisliği
Temel İşlemler, Gıda Teknolojileri, Tahıl Teknolojisi
Son 5 Makale
Preliminary Study On Potential Antimicrobial Activity Of Honey From Egricayir Plateau, Turkey
Journal of Apicultural Science, vol. 68, no. 2, pp. 107–118 Link 2024
STATIC WATER VAPOR SORPTION PROPERTIES OF HONEY
JOURNAL OF APICULTURAL SCIENCE, vol. 66, no. 2, pp. 121–132 Link 2022
Gluten-free food issues in Turkey
FOOD SCIENCE AND TECHNOLOGY, vol. 40, no. suppl 1, pp. 170–178 Link 2020
Gluten contamination in manufactured gluten-free foods in Turkey
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, vol. 37, no. 3, pp. 363–373 Link 2020
Potential ways for gluten contamination of gluten-free grain and gluten-free foods: the buckwheat case
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, vol. 37, no. 10, pp. 1591–1600 Link 2020
Journal of Apicultural Science, vol. 68, no. 2, pp. 107–118 Link 2024
STATIC WATER VAPOR SORPTION PROPERTIES OF HONEY
JOURNAL OF APICULTURAL SCIENCE, vol. 66, no. 2, pp. 121–132 Link 2022
Gluten-free food issues in Turkey
FOOD SCIENCE AND TECHNOLOGY, vol. 40, no. suppl 1, pp. 170–178 Link 2020
Gluten contamination in manufactured gluten-free foods in Turkey
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, vol. 37, no. 3, pp. 363–373 Link 2020
Potential ways for gluten contamination of gluten-free grain and gluten-free foods: the buckwheat case
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, vol. 37, no. 10, pp. 1591–1600 Link 2020
Son 5 Bildiri
Toward Wheat Products with Degraded Gluten.
16th European Young Cereal Scientists and Technologists Workshop (18.04.2017 - 21.04.2017) 2017
Evaluation of a novel gluten-free pasta.
16th European Young Cereal Scientists and Technologists Workshop (18.04.2017 - 21.04.2017) 2017
Sebze Köfte
5. UluslararasıGıda Ar-Ge Proje Pazarı (25.05.2017 - 25.05.2017) 2017
A New Nutritious Gluten Free Staple Food Lentil Pasta
4th Symposium on Gluten Free Food and Beverages (18.10.2016 - 19.10.2016) 2016
Gluten Free Food Market in Turkey
4th Symposium on Gluten Free Food and Beverages (18.10.2016 - 19.10.2016) 2016
16th European Young Cereal Scientists and Technologists Workshop (18.04.2017 - 21.04.2017) 2017
Evaluation of a novel gluten-free pasta.
16th European Young Cereal Scientists and Technologists Workshop (18.04.2017 - 21.04.2017) 2017
Sebze Köfte
5. UluslararasıGıda Ar-Ge Proje Pazarı (25.05.2017 - 25.05.2017) 2017
A New Nutritious Gluten Free Staple Food Lentil Pasta
4th Symposium on Gluten Free Food and Beverages (18.10.2016 - 19.10.2016) 2016
Gluten Free Food Market in Turkey
4th Symposium on Gluten Free Food and Beverages (18.10.2016 - 19.10.2016) 2016