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Eğitim
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Lisans: Celal Bayar Üniversitesi, Müh. Fak., Gıda
Müh. Bölümü, Manisa, 1997
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Yüksek Lisans: Pamukkale Üniversitesi, Müh. Fak., Gıda
Müh. Bölümü, Denizli, 2000
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Doktora: Ege Üniversitesi, Ziraat Fakültesi, Süt
Teknolojisi Bölümü, İzmir, 2005
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Çalışma Konuları ve İlgi Alanları
- Süt Bilimi ve
Teknolojisi
- Fonksiyonel Süt Ürünleri
- Probiyotikler ve
Prebiyotikler
Yayınlar
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Sekin, A.K., Kınık, Ö., Gürsoy, O., 2008. The effect
of the occurrence of psychrotrophic bacteria on sialic acid content of
milk. Milchwissenschaft-Milk Science International 63(1): 49-52.
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Çelik, İ., Işık, F. Şimşek, Ö. ve Gürsoy, O. 2005. The
Effects of the Addition of Baker’s Yeast on the Functional Properties and
Quality of Tarhana, A Traditional Fermented Food. Czech J. Food. Sci.
23(5):190-195
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Gursoy, O., Kinik, O., Alatossava, T., 2005.
Conjugated Linoleic Acid Production by Probiotics: A new hopeful option for
production of functional cheeses. AgroFood Industry HiTech (European
Journal of Nutraceuticals & Functional Foods) 16(4): 15-17.
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Kinik, O., Gursoy, O., Seckin, A.K., 2005. Fatty Acid
Composition and Cholesterol Content of Most Consuming Turkish Hard and Soft
Cheeses. Czech Journal of Food Sciences 23 (4): 166-172.
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Seckin, A.K., Gursoy, O., Kinik, O., Akbulut, N.,
2005. Conjugated Linoleic Acid (CLA) Concentration, Fatty Acid Composition
and Cholesterol Content of Most Consuming Some Turkish Dairy Products.
LWT-Lebensm. –Wiss. u.-Technol. 38(8): 909-915.
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Yilmaz, E., Kinik, O., Gursoy, O., 2005. Effect of
substitution of milk fat by some different vegetable oils on the quality of
set-type yoghurt. Milchwissenchaft-Milk Science International 60(2):
179-182.
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Kinik, O., Gursoy, O., 2004. Determination of Organic
Acids in Whey Samples from White Pickled Cheese and Lor Cheese by High
Performance Liquid Chromatography. Milchwissenschaft- Milk Science
International 59(3-4): 169-171.
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Celik, I., Isik, F., Gursoy, O., 2004. Couscous, A
Traditional Turkish Food Product: Production Method and Some Applications
for Enrichment of Nutritive Quality. International Journal of Food Science
and Technology 39 (3): 263-269.
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Gursoy, O., Seçkin, A.K., Kinik, O., Metin, M., 2003.
Conjugated Linoleic Acid (CLA) Content of Most Popular Turkish Hard and
Soft Cheeses. Milchwissenschaft- Milk Science International 58(11/12):
622-623.
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Gökçe, R., Gürsoy, O., 2003. Effects of Soy Milk
Incorporation on Some Physico-chemical and Sensory Properties, Colour
Intensity and the Cost of Kashar Cheese. Milchwissenschaft-Milk Science
International 58(9/10): 493-498.
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