Publications

1. Yuceer, M. and Caner, C.201.Antimicrobial Lysozyme-Chitosan Coatings Affect Functional properties and Shelf Life of Chicken Eggs during Storage. Journal of the Science of Food and Agriculture 94:153-162. DOI: 10.1002/jsfa.6322.
2. Yuceer, M. and Caner, C. 2013.Effect of Lysozyme-Chitosan Based Coatings on Microbial Quality of Fresh Eggs. Academic Food Journal 11(1): 40-45.
3. Yuceer, M., Temizkan, R. ve Caner,C .2013. Eggs as a Functional Food: Its Components and Functional Properties. Academic Food Journal 10(4): 70-76.
4. Yuceer, M. and Caner, C. 2014.The Use of Natural Antimicrobials in Egg and Egg Products. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul.
5. Yuceer, M. and Ozcelik B. 2014. Evaluation of the physicochemical properties of cholesterol reduced egg yolk crosslinked with β-cyclodextrine. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul
6. Yuceer, M. and Ozcelik, B. 2014. New Developments in Processing of Cholesterol Reduced Egg Products. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul.
7. Yuceer, M. and Caner, C. 2014. Potential Application of Novel Processing Techniques in Egg Processing. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul.
8. Temizkan, R., Büyükcan, M. B., Yuceer, M. ve Caner, C. 2013. Biopolymer-Based Nanocomposites in Food Packaging 09-11 May, VII. International Packaging Congress. İzmir.
9. Yuceer, M. and Caner, C. 2010. Various Coating Improves Chicken Egg Quality and Minimizes Eggshell Breakage.16-18.September, VI. International Packaging Congress. Istanbul.
10. Yuceer, M., Caner, C. and Kartal, S. 2010. Microwave Suspectors: Innovative Active Packaging. 16-18 September, VI.International Packaging Congress. Istanbul.
11. Yuceer, M. and Caner,C. 2010.Traditional Egg and Egg Products.15-17 April, The 1'st International Traditional Foods from Adriatic to Caucasus. Tekirdağ, Turkey.
12. Yuceer, M. 2009. “Production of cholesterol reduced egg yolk adsorption with Beta-Cyclodextrin.” 21-25 June,The XIII European Symposium on the Quality of Eggs and Egg Products. Turku. Finland.
13. Yuceer, M. and Ozcelik,B. 2009. “Rheological Properties of Egg Yolk Cholesterol and Fat Reduced Mayonnaise.”Poster presentation.3rd International Congress on Food and Nutrition. 22-25 April, Antalya, Turkey.
14. Yuceer, M. and Caner, C.2009. Novel Techniques of Measurement of Chemical and Physical Properties in Shell Eggs during Storage Period. 21-25 June, The XIII European Symposium on the Quality of Eggs and Egg Products. Turku. Finland.
15. Yuceer, M. and Ozcelik, B.2008. “Production of Cholesterol Reduced Pasteurized Egg YolkbyAdsorptionofCholesterolwithBetaCyclodextrine.”Posterpresentation.IFT’08Annual Meeting& Food Expo. June 28-July 1, New Orleans, USA.