Akademik Bilgiler



ŞÜKRAN ÇAKLI
PROFESÖR
Su Ürünleri Fakültesi
Su Ürünleri Avlama ve İŞleme Teknolojisi Bölümü
İşleme Teknolojisi Ana Bilim Dalı
İletişim Bilgileri- E-posta: sukran.cakli@ege.edu.tr
- Telefon: 232 3884000/ 1300, iş
Eğitim Bilgileri- Lisans: Ege Üniversitesi, Türkiye, 1987
- Yüksek Lisans: Ege Üniversitesi, Türkiye, 1990
- Doktora: Ege Üniversitesi, Türkiye, 1994

İdari ve Akademik Görevleri (3 adet)- Su Ürünleri Fakültesi Eğitim Komisyonu Üyeiği, 2007-
- Su Ürünleri Fakültesi Yönetim Kurulu Üyeliği, 2007-
- Su ürünleri işleme teknolojisi A.B.D.Başkanlığı, 1995-
Mesleki Faaliyetleri (2 adet)- Su Ürünleri Fakültesi Eğitim Komisyonu Üyeliği, 2004-2007
- Su ürünleri avlama ve işleme teknolojisi staj komisyon başkanlığı, 1998-2001
Uzmanlık Alanları- Besin Hijyeni ve Teknolojisi (1070901)
- Su Ürünleri (4010503)
- Gıda Bilimi ve Teknolojisi (5010900)
- Hayvansal Ürünler Teknolojisi (5010902)
- Gıda Kalite Kontrolu (6140103)
İndekslerce Taranan Dergilerdeki Yayınları (21 adet)- 2006, ÇAKLI, Ş. KİLİNC. B.,CADUN.A., TOLASA. Ş., Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4°C European Food Research and Technology . 222 (1-2), pp. 130-138
- KILINC, B., CAKLI, S., 2005. Chemical, enzymatical and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades. European Food Research And Technology . 221 (6), pp. 821-827
- CAKLİ S, TASKAYA L, KİSLA D, CELİK, U, ATAMAN, C., KILINC, B.,CADUN,A,MALEKİ,R.,2005. Production and quality of fish fingers from different fish species European Food Research And Technology 220 (5-6): 526-530
- CAKLİ S, DİNCER T, CADUN,A., FIRAT, K., SAKA,Ş., 2005.. Quality characteristics of wild and cultured common dentex (Dentex dentex, Linnaeus, 1758) Archıv Fur Lebensmıttelhygıene 56 (5): 104-108
- TOLASA. Ş., CAKLİ. Ş., OESTERMEYER. U., 2005 Determination of Astaxanthin and Canthaxanthin in Salmonid. European Food Research and Technology . 221 (6), pp. 787-791
- KILINC, B., CAKLI, S., 2005. The determination of the shelflife of pasteurized and non- pasteurized sardine ( Sardina pilchardus ) marinades stored at 4 º C . International Journal of Food Science and Technology . 40 (3):265-271
- CADUN, A., ÇAKLI,Ş., KIŞLA, D. , 2005. A Study of Marination of Deepwater Pink Schrimp ( Parapenaus longirostris , Lucas, 1846) and Its Shelf Life. Food Chemistry. 90 (1-2): 53-59
- KILINC, B., CAKLI, S., 2004. Determination of the shelflife of sardine ( Sardina pilchardus ) marinades in tomato sauce stored at 4 º C. Food Control . 16 (7): 639- 644
- TOLASA,S., CAKLI , S., OSTERMEYER, U., 2004. Bestimmung der Caro- tinoide in verschiedenen handelsüblichen Lachsproben . Archiv für Lebens- mittelhygiene, 55: 63-66
- KILINC, B., CAKLI, S., 2004. Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination. Food Chemistry. 88 (2): 275-280
- CELIK, U., CAKLI, S., OEHLENSCHLÄGER, J., 2004. Determination of Lead and Cadmium Burden in Some Northeast Atlantic and Mediterranean Fish Species by DPSAV. European Food Research and Technology, 218:298-305.
- CAKLI,1999.Bazı su ürünlerinde proteolitik enzim aktiviteleri(Katepsin D ve Kazein Test.Tr.J.Veterinary and Animal Sciences.
- REHBEIN,H.,ÇAKLI,Ş.,1997.The lysosomal Enzyme Activities in the fresh,cold,frozen and smoked salmon species(Onchorhyncus keta and Salmo salar).Tr.J.Veterinary and Animal Sciences.(
- 0, DINCER,T., CAKLI, S., Chemical Composition and Biometrical Measurements of Turkish Sea Urchin (Paracentrotus Lividus, Lamarck, 1816). Critical Review in Food Science and Technologie. İn Press.
- 0, CAKLI, S., KILINC,B.,CADUN,A., DINCER,T.,TOLASA,S. Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice.Food Control.Elsevierpress.In Press
- 0, CAKLI, S., KILINC,B., CADUN,A., DINCER,T., TOLASA.CAGLAK, E. A study of marination of Clam (Ruditapes decussatus) and its shelf life. Archiv Für Lebensmittel- Hygiene. In pres
- 0, KİLİNC, B., CAKLİ, S., DİNCER. T., TOLASA. Ş., Chemical, microbiological and sensory changes associated with fish sauce processing. European Food Research And Technology (in pres).
- 0, ÇAKLI, Ş. KİLİNC. B., CADUN. A., DİNCER. T., TOLASA. Ş.,, Effects of gutting and ungutting on microbiological chemical and sensory properties of aquacultured sea bream ( Sparus aurata) and sea bass ( Dicentrarchus labrax) stored in ice Critical Reviews i
- 0, CAKLİ. Ş., KİLİNC. B., DİNCER. T., TOLASA. Ş., Effects of using slurry ice during transprtation on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4°C. Critical Reviews in Food Science and Nu
- 0, ÇAKLI, Ş. KİLİNC. B., CADUN. A., DİNCER. T., TOLASA. Ş.,, Effects of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream ( Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice European Food Research and Tech
- 0, CAKLİ. Ş., KİLİNC. B., DİNCER. T., TOLASA. Ş.. Chemical, Microbiological And Sensory Evaluation Of Hot Smoked Rainbow Trout(Oncorhincus Mykiss) Chilled Stored In Modified Atmosphere And Invacuum Packages. European Food Research And Technology (İn Press)

Bilimsel Kuruluş Üyeliklerim (1 adet)- Western European Fish Technologists Association (WEFTA) ( Türkiye Tems