OWN THESIS

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1. ERKMEN, Osman. "Survival of Salmonella typhimurium in Feta Cheese During Manufacturing and Ripening Period." MS.Sc. Thesis, ODTÜ, Gaziantep Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gaziantep, 1988.

2. ERKMEN, Osman. "Nozokomiyal Stafilokok Enfeksiyonları ve Bunların Kontrolü Üzerinde Araştırma." Ph.D. Thesis, Gaziantep Üniversitesi, Tıp Fakültesi, Mikrobiyoloji ve Klinik Mikrobiyoloji Anabilim Dalı, Gaziantep, 1994.

 

 

THESIS SUPERVISED

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1. ERTÜRK, Ersin. Production of Riboflavin by Ashbya  gossypii from Whey. Ms.Sci. Thesis, Gaziantep Üniversitesi, Mühendislik Fakültesi, Food Engineering Department, Natural and Applied Science, Gaziantep, 1996.

2. ALBEN, Emine. Studies on Citric Acid Production by Aspergillus niger Using Low Grade Flour of Durum Wheat. Ms.Sc. Thesis, Food Engineering Department, Natural and Applied Science, Gaziantep, 2000.

3. BOZKURT, Hüseyin.Effect of some storage conditions abd additives on quality and stability of sucuk (Turkish dry-fermented sausage). Ph.D. Thesis, Food Engineering Department, Natural and Applied Science, Gaziantep, 2002.

4. BARAZİ, Aykut Ö. Effects of modified atmosphere packaging on Escherichia coli, Salmonella typhimurium and Listeria monocytogenes during storage of meat, sucuk and White cheese. Ms. Sc. Thesis, Gıda Mühendisliği Bölümü, Gaziantep, 107 p., 2009.

5. SET, Ebru. Detecting the Significant Level of Aflatoxin in Pistachio and Red Pepper Sold in Gaziantep Region. Ms. Sc. Thesis, Food Engineering Department, Natural and Applied Science, Gaziantep, 106 p., 2009.

6. TURAN, B. The invesigation of antimicrobial properties of textile product obtained by using silver salts. Ms. Sc. Thesis, Chemistry Department, Natural and Applied Science, Gaziantep, 66 p., 2010. (Co-Adviser)

7. Sevgili Ayşe. Ms. Sc. Thesis, Food Engineering Department, Natural and Applied Science, Gaziantep, 106 p., 2016.

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