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Assoc. Prof. Dr. Ebru ŞENEL (BÖLÜM BAŞKAN YARDIMCISI)
Dairy Technology

Telephone : (312) 596 13 00
Fax : (312) 318 22 19
E-mail : senel@agri.ankara.edu.tr
Address : Ankara University, Faculty of Agriculture
Dairy Technology Department 06110 Dışkapı/ANKARA/TURKİYE
 
Date and place of born : 16/04/1975 - Erzurum
Bilimdali :Dairy Technology
 
 
 
Articles
  • SENEL E, YILDIZ F, YETISEMIYEN A, DURLU-OZKAYA F, OZTEKIN FS, SANLI E.2012 Evaluation of the Biogenic Amine Content and Some Chemical and Microbiological Properties of Urfa and Van Herby Cheeses. Kafkas Üniversitesi Veteriner Fakültesi Dergisi,18(4),537-544. Özet/Tam metin
  • Ebru Şenel, Metin Atamer, F. Şebnem Öztekin. 2011. The oxidative and lipolytic stability of Yayık butter produced from different species of mammals milk (cow, sheep, goat) yoghurt. Food Chemistry, 127,333-339
  • Tuba Şanlı, Emel Sezgin, Orgun Deveci, Ebru Şenel, Mehlika Benli. 2011. Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt. Food Hydrocolloids. 25(6)1477-1481
  • Ebru Senel, Metin. Atamer, Ayse Gürsoy, F.Sebnem Öztekin, 2011. Changes in some properties of strained (Süzme) goat’s yoghurt during storage. Small Ruminant Research, 99,171-177.
  • E. Şenel. 2011. Some carbonyl compounds and free fatty acids composition of Afyon Kaymagı (clotted cream) and their effects on aroma and flavor. Grasas y Aceites,62(4),418-427.
  • Ebru Şenel, Zahide Kocabaş, F. Şebnem Öztekin, Metin Atamer. 2010. An Investigation on Some Compounds Effecting Aroma and Flavour of Strained Yoghurt Produced from Goat Milk. Tarım Bilimleri Dergisi, 15(4),363-370.
  • Özer, B., Kırmacı, H.A., Senel, E., Atamer, M. ve Hayaloglu, A.A. 2008. Improving viability of Bifidobacterium bifidum bb-12 and Lactobacillus acidophilus La-5 in white-brined cheese. International Dairy Journal, 19, 22-29.
  • Atamer M, Şenel E., Öztekin F.Ş. 2007. A Compartive Study On Some Properties of Butter Produce From Yoghurt and Cream. Food Industry Milk and Dairy Products. Journal of Chemist and Technologists Association No:1-2 Vol.18 3-7p. Belgrad.
  • ŞENEL, E., GÜRSEL, A., YAMAN, Ş., TAMUÇAY, B. 2006. Set Tip Yoğurdun bazı nitelikleri üzerine biyokoruyucu kültür kullanımının etkisi. Gıda Dergisi.31(1) 21-26.
  • GÜRSEL, A., PAMUK, Ü., ŞENEL, E., KARADEMİR, E. 2006. Kremanın Dondurularak Muhafazası Üzerine Bir Araştırma. Gıda Dergisi,31(3) 151-157.
  • YETİŞMEYEN, A., GENÇER, N., GÜRSOY,A., DEVECİ, O., ŞENEL, E., ŞANLI,E., ÖZTEKİN, F. Ş. 2006. Protein Properties of UF Teleme Produced from Various Types of Milk. Journal of Food and Drug Analysis, Vol. 14, no. 3, pages 279 – 283 (SCI; B grade)
  • ŞENEL, E., YILDIZ, F., YETİŞMEYEN, A. 2005. Milchtechnologie und Qualität der Milchprodukte in der Türkei. 8. Symposium des Verbandes deutsch-turkisher Agrar-und Naturwissenschaftler (VDTAN) 04-08. 11. 2005.
  • ATAMER,M., ŞENEL, E., ÖZTEKİN, F.Ş. 2004. A Traditional product:Yayık Tereyağ, conventional way of manufacturing and its properties. Recent Developments in Dairy Science and Technology. International Dairy Symposium.149-152. Süleyman Demirel University. Isparta-Turkey
  • GÜRSEL, A., ŞENEL, E., YAMAN, Ş. 2004. Yoğurtta Maya ve Küf Gelişimine Karşı Biyokoruyucu Kültür Kullanımı. Gıda Dergisi, 29 (4), 283- 289.
  • ÖZTEKİN, F. Ş., URAZ, T., KARADEMİR, E., ŞENEL, E. 2004. A Study on General Properties of Reduced and Full Fat Processed Cheese. Recent Developments in Dairy Science and Technology. International Dairy Symposium. 247 -249. Süleyman Demirel University. Isparta-Turkey
  • ATAMER, M., GÜRSOY, A., ÖZTEKİN, F. Ş., ŞENEL, E. 2004. Determination of some carbonyl compounds in Yayık Tereyağ. Recent Developments in Dairy Science and Technology. International Dairy Symposium.174-177.Süleyman Demirel University.Isparta-Turkey.
  • YETİŞMEYEN, A., GENÇER, N., GÜRSOY, A., DEVECİ, O., KARADEMİR, E., ŞENEL, E. and OZTEKİN, S. 2003. The Effect of Some Technological Processes on the Properties of Teleme from Goat Milk. Milchwissenschaft. 58 (5 / 6): 286- 289 (SCI;B-Grade)
  • GÜRSEL, A., GÜRSOY, A., ŞENEL, E., DEVECİ, O., KARADEMİR, E. 2003. The use of freze-shocked lactic starter in low-fat white pickled cheese. Milhwissenschaft, Vol: 58, 5(6); 279-282 (SCI; B-Grade)
  • GÜRSOY, A., ŞENEL, E., GÜRSEL, A., DEVECİ,O., KARADEMİR, E., YAMAN, Ş. 2001. Yağ İçeriği Azaltılmış Beyaz Peynir Üretiminde Isıl İşlem Uygulanan Lactobacillus helveticus ve Lactobacillus bulgaricus Kültürlerinin Kullanımı. (Use of heat-treated cultures of lactobacillus Helveticus and Lactobacillus Bulgaricus for the manufacture of reduced fat white pickled cheese). GIDA. 26(5); 303-306.
  • GÜRSEL, A., GÜRSOY, A., ŞENEL, E., DEVECİ, O., KARADEMİR, E. 2001. Yağ İçeriği Azaltılmış Beyaz Peynir Üretiminde Dondurulmuş Lactobacillus helveticus ve Lactobacillus delbrueckii subsp. bulgaricus Kültürlerinin Kullanımı. (The use of freeze-shocked Lactobacillus helveticus and Lactobacillus delbrueckii subsp. bulgaricus in low fat White pickled cheese). Süt Endüstrisinde Yeni Eğilimler Sempozyumu. Bildiri No: S7, p. 57-62. 22-23 Mayıs, İzmir.
  • GÜRSOY, A., ŞENEL, E., GÜRSEL, A., DEVECİ, O., KARADEMİR, E., YAMAN, Ş. 2001. Yağ İçeriği Azaltılmış Beyaz Peynir Üretiminde Isıl İşlem Uygulanan Lactobacillus helveticus ve Lactobacillus bulgaricus Kültürlerinin Kullanımı. (Use of heat-treated cultures of lactobacillus Helveticus and Lactobacillus Bulgaricus for the manufacture of reduced fat white pickled cheese). GIDA. 26(5); 303-306.
  • GÜRSEL, A., GÜRSOY, A., ŞENEL, E., DEVECİ, O., KARADEMİR, E. 2001. Yağ İçeriği Azaltılmış Beyaz Peynir Üretiminde Dondurulmuş Lactobacillus helveticus ve Lactobacillus delbrueckii subsp. bulgaricus Kültürlerinin Kullanımı. (The use of freeze-shocked Lactobacillus helveticus and Lactobacillus delbrueckii subsp. bulgaricus in low fat White pickled cheese). Süt Endüstrisinde Yeni Eğilimler Sempozyumu. Bildiri No: S7, p. 57-62. 22-23 Mayıs, İzmir.
  • ŞENEL, E. and GÜRSEL, A. 2001. A study on the use of a biopresarvative culture for keeping the microbiologşcal quality of set type yoghurt. Book of Abstracts of tje 52nd Annual Meeting of the European Association for Animal Production. Book of Abstract No. 7, Budapest, Hungary, 374 p.
  • ATAMER, M., GÜRSEL, A., TAMUÇAY, B., YILDIRIM, G.ODABAŞI,S.,KARADEMİR, E., ŞENEL, E., KIRDAR, S. 1999. Dayanıklı Ayran Üretiminde Pektin Kullanım Olanakları Üzerine Bir Araştırma. Gıda Dergisi, 24 (2), 119-126.
  • GÜRSEL, A., ATAMER, M., GÜRSOY, A., ŞENEL, E., GENÇER, N. 1999. Utilization of the lactoperoxidase system for the keeping quality of milk from small ruminants milked by hand. Milking and milk production of dairy sheep and goats proceedings of VI. Int. Symposium on the Milking of Small Ruminants. Athens Greece, EAAP Publication No: 95, 531 -534.
  • Şanlı, T., Sezgin, E., Şenel, E., Benli, M. (2011) geleneksel yöntemle Ayran üretiminde transgluminaz kullanımının Ayranın nitelikleri üzerine etkileri. Gıda, 36 (4), 217-224.
  • Şanlı, T.,Şenel, E., Sezgin, E. The Determination of Aflatoxin M1 in Milk and Milk Products by immunoaffinty column clean-up and HPLC. International Food Congress Novel Approaches in Food Industry (26-29 Mayıs 2011) Poster Bildiri.
  • E. Şenel, T. Şanlı, M. Atamer. Use of solid phase micro extraction and gas chormatography –mass spectrometry to determine of aroma compounds in dairy products. International Food Congress Novel Approaches in Food Industry (26-29 Mayıs 2011) Poster Bildiri.



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