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 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
Consumers' views on gluten-free products market around the Mediterranean basin: A qualitative analysis
MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM, vol. 19, no. 3, pp. 242–250 Link 2026
Gluten contamination in manufactured gluten-free foods in Turkey: a five-year follow-up study
Food Additives & Contaminants: Part A, vol. , no. , pp. – 2026
Gluten contamination in oat varieties and gluten-free oat-only products from them
Food Science and Technology, vol. 45, no. , pp. 1–7 Link 2025
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
MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM, vol. 19, no. 3, pp. 242–250 Link 2026
Gluten contamination in manufactured gluten-free foods in Turkey: a five-year follow-up study
Food Additives & Contaminants: Part A, vol. , no. , pp. – 2026
Gluten contamination in oat varieties and gluten-free oat-only products from them
Food Science and Technology, vol. 45, no. , pp. 1–7 Link 2025
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
Son 5 Bildiri
Bibliometric Analysis of Studies in Food Engineering Departments in Turkiye and Measurement of Publication Performance
4th INTERNATIONAL FOOD CHEMISTRY CONGRESS (08.05.2025 - 11.05.2025) Link 2025
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
4th INTERNATIONAL FOOD CHEMISTRY CONGRESS (08.05.2025 - 11.05.2025) Link 2025
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