Do junk foods produced using natural sweeteners attract children's attention from a sensory point of view? Feyza Buse EVCİMAN (Project Manager), Feyza YAMAN (Researcher), Hatice Reyhan ÖZİYCİ (Academic Advisor), TÜBİTAK 2209A, 2021.
The aim of this study which is conducted with undergraduate students of Department of Gastronomy and Culinary Arts is to research the taste preference and taste status of the children in the target group by designing a natural sweetener with reduced energy content, taking as reference the junk food that children like.
The production of inulase and fructooligosaccharide from Stevia rebaudiana extracts with newly developed extraction and fermentation techniques and molecular mechanistic studies of corresponding compounds purified and identified by advanced chromatography approach on colon carcinoma, Hatice Reyhan ÖZİYCİ (Researcher), TÜBİTAK 1001, 2021.
The aim of the study is to reveal the effect of the extract obtained from the Stevia plant (a natural sweetener) on prebiotic and colon cancer.
Potential of Lactarius and Morchella spp. Biomass Growing in Antalya and Environs as a Protein Source and Meat Alternative, Hatice Reyhan ÖZİYCİ (Researcher), Galip Tunca ARKAN (Assistant Researcher), TÜBİTAK 1001, 2021.
The aim of the study is to investigate the usability of the biomass to be obtained as a meat substitute by developing a vegetable protein source that can create an alternative to meat, which has an important role in nutrition.
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