Ayşen Arslan (Develioğlu), who completed her undergraduate education at Istanbul Technical University, Faculty of Chemistry and Metallurgy, Department of Food Engineering in 2014, completed her master's degree in Yildiz Technical University Food Engineering Program in 2017. She completed her master's thesis with a TUBİTAK project, and worked as a project assistant at TUBİTAK MAM for 1.5 years. She has contunied her doctorate in Yildiz Technical University, Department of Food Engineering, at the thesis stage. She has been in the academic staff of Istinye University Vocational School Food Techno...
Ayşen Arslan (Develioğlu), who completed her undergraduate education at Istanbul Technical University, Faculty of Chemistry and Metallurgy, Department of Food Engineering in 2014, completed her master's degree in Yildiz Technical University Food Engineering Program in 2017. She completed her master's thesis with a TUBİTAK project, and worked as a project assistant at TUBİTAK MAM for 1.5 years. She has contunied her doctorate in Yildiz Technical University, Department of Food Engineering, at the thesis stage. She has been in the academic staff of Istinye University Vocational School Food Technology Department as a lecturer since 2017.
Articles
The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream ,2023
Characterization of different orchid species and rheological properties of orchids solutions ,2024
Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics ,2025
Characterization of different orchid species and rheological properties of orchids solutions. ,2024
Detection of l -Cysteine in wheat flour by Raman microspectroscopy combined chemometrics of HCA and PCA ,2017
Detection of cystine and cysteine in wheat flour using a robust LC-MS/MS method ,2018
Buğdayda sistin ve sisteyin saptanmasıflsağlam bir LC-MS / MS kullanıyoruzyöntem ,2018
Detection of l -Cysteine in wheat flour by Raman microspectroscopy combined chemometrics of HCA and PCA ,2017
Reports
The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological properties of ice cream - ARSLAN AYŞEN, TEKİN ZEYNEP HAZAL, KARASU SALİH, SAĞDIÇ OSMAN
Evaluation of bioactive compounds of different salep species growing in Turkey - ARSLAN AYŞEN, TEKİN ÇAKMAK ZEYNEP HAZAL, KAYACAN SELMA, KARASU SALİH, SAĞDIÇ OSMAN
Bioactive properties of symbiotic yoghurt with salep - DEVELİOĞLU ARSLAN AYŞEN,GÖKTAŞ HAMZA,AĞAN CANSU,Turali Demet
Helal Gıda Denetiminde Jelatin, Glutamat ve L-Sisteinin Kaynağına Yönelik Hızlı, Ekonomik ve Pratik Tespit Metotlarının Geliştirilmesi, Uygulanması ve Yaygınlaştırılması. - Ayten EKin Meşe, ÖZDEMİR DURMUŞ, ÇEBİ NUR, ARSLAN AYŞEN, ÖZTÜRK TARIK, Doğan Canan, YAYLA ESRA, SAĞDIÇ OSMAN
Rheological properties of low-oil vegan mayonnaise formulated with cold-pressed safflower seeds oil by-product - TEKİN ÇAKMAK ZEYNEP HAZAL,DEVELİOĞLU ARSLAN AYŞEN
Determination of aromatic and volatile components of ice creams produced with different types of salep - ARSLAN AYŞEN,ÇEBİ NUR,KARASU SALİH,SAĞDIÇ OSMAN
Diyabetik ve glutensiz Türk lokumu - ÇEBİ NUR, ARSLAN AYŞEN, DOĞAN CANAN, Öktem Olgun Elmas Verlaan, SAĞDIÇ OSMAN
Books
Gastronomi ve Mutfak Sanatları Üzerine Güncel Araştırmalar- V – Özgür Yayınları
