Akademik Bilgiler



GÜLFEM ÜNAL
DOÇENT
Ziraat Fakültesi
Süt Teknolojisi Bölümü
Süt Teknolojisi Ana Bilim Dalı
İletişim Bilgileri- E-posta: unalgulfem@yahoo.com
- E-posta: gulfem.unal@ege.edu.tr
- Telefon: 0 232 3112732
Eğitim Bilgileri- Lisans: Ege Üniversitesi , Süt Teknolojisi A.B.D., 1999
- Yüksek Lisans: Ege Üniversitesi , Süt Teknolojisi A.B.D., 2002
- Doktora: Ege Üniversitesi, Süt Teknolojisi A.B.D., 2009
- Doçentlik: Ege Üniversitesi, Süt Teknolojisi A.B.D., 2013

İdari ve Akademik Görevleri (9 adet)- Süt Teknolojisi Bölümü Bilimsel Araştırma Projeleri Alt Komisyon Üyesi, 2015-
- Süt Teknolojisi Bölümü Bologna Temsilcisi, 2015-
- Öğretim Üyesi, 2013-
- Ege Üniversitesi Ziraat Fakültesi Süt Teknolojisi Bölümü Bilimsel Araştırma Projeleri ve EBİLTEM Avans Mutemetliği, 2011-2012
-  ADEK Bölüm Temsilcisi, 2010-
- Ege Üniversitesi Ziraat Fakültesi Süt Teknolojisi Bölümü EBİLTEM Projeleri Avans Mutemetliği, 2006-2008
- Ege Üniversitesi Ziraat Fakültesi Süt Teknolojisi Bölümü Bilimsel Araştırma Projeleri Avans Mutemetliği, 2006-2009
- Ege Üniversitesi Fen Bilimleri Enstitüsü Süt Teknolojisi Anabilim Dalı Lisansüstü Öğrenci Temsilciliği, 2006-2007
- Araştırma Görevlisi, 2004-2013
Uzmanlık Alanları- Süt Teknolojisi (5011001)
İndekslerce Taranan Dergilerdeki Yayınları (29 adet)- 2017, Ünal, G., Karagözlü, C., Kınık, Ö., Akan, E., Akalın, A.S., Effect of Supplementation with Green and Black Tea on Microbiological Characteristics, Antimicrobial and Antioxidant Activities of Drinking Yoghurt. Journal of Agricultural Sciences (accepted).
- 2017, Akalın, A.S., Ünal, G., Dinkçi, N., Angiotensin-converting enzyme (ACE) inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium calcium caseinate and whey protein concentrate. International Journal of Dairy Technology, DOI:10.1111/1471-0307.12427.
- 2017, Karagözlü, C., Ünal, G., Akalın, A.S., Akan, E., Kınık, Ö., The effects of black and green tea on antioxidant activity and sensory characteristics of kefir. Agro FOOD Industry Hi Tech, 28(2):77-80.
- 2017, Ünal, G., Özer, E., Influence of Fortification with Inulin and Hi-maize on Acidity and Viability of Starter Culture in Probiotic Yoghurt. Journal of Agriculture Faculty of Ege University 54(3):267-273.
- 2017, Akalın, A.S., Kesenkaş, H., Dinkçi, N., Ünal, G., Özer, E., Kınık, Ö., Enrichment of Probiotic Ice Cream with Different Dietary Fibers: Structural Characteristics and Culture Viability. Journal of Dairy Science (accepted).
- 2017, Özer, E., Ünal, G., Kesenkaş, H., Akalın, A.S., Somatik Hücreler ve Endojen Enzimlerinin Süt Teknolojisindeki Önemi. Gıda (doi: 10.15237/gida.GD17072).
- 2017, Karagözlü, C., Ünal, G., Akalın, A.S., Akan, E., Kınık, Ö., The Supplementary Effect of Black and Green Tea Infusion on Antimicrobial Activities of Kefir. Food and Health (accepted).
- 2016, Ünal, G., Karagözlü, C., Kınık, Ö., Akan, E., Akalın, A.S., Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt. Journal of Agriculture Faculty of Ege University 53(3):343-349.
- 2016, Karagözlü, C., Yerlikaya, O., Akpınar, A., Ünal, G., Ergönül, B., Ender, G., Uysal, H.R., Cholesterol Levels and Some Nutritional Parameters of Traditional Cheeses in Turkey. Journal of Agriculture Faculty of Ege University 53(2):161-168.
- 2013, Ünal, G., El, S.N., Akalın, A.S., Dinkçi, N., Antioxidant Activity of Probiotic Yoghurt Fortified with Milk Protein Based Ingredients. Italian Journal of Food Science 25(1):63-69.
- 2013, Ünal, G., Akalın, A.S., Influence of fortification with sodium-calcium caseinate and whey protein concentrate on microbiological, textural, and sensory properties of set-type yoghurt. International Journal of Dairy Technology 66(2):264-272.
- 2012, Ünal, G., Antioxidant Activity of Commercial Dairy Products. Agro FOOD Industry hi-tech Vol:23 n:1 p:39-42.
- 2012, Ünal, G., Akalın, A.S., Antioxidant and angiotensin converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate. Dairy Science & Technology 92(6):627-639.(DOI:10.1007/s13594-012-0082-5)
- 2012, Akalın, A.S., Ünal, G., Dinkçi, N., Hayaloğlu, A.A., Microstructural, textural and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate. Journal of Dairy Science Vol:95, Issue:7, p:3617-3628.
- 2011, Ünal, G.,Importance of Probiotics in Oral Health, Agro FOOD Industry hi-tech Vol.22 n:2 p:35-37.
- 2010, Akalın, A.S., Ünal, G., The influence of milk supplementation on the microbiological stability and textural characteristics of fermented milk. Milchwissenschaft Vol:65, Nr. 3, pg:291-294.
- 2009, Akalın, A.S., Ünal, G., Dalay, M.C., Influence of Spirulina Platensis Biomass on Microbiological Viability in Traditional and Probiotic Yogurts During Refrigerated Storage. Italian Journal of Food Science n:3 Vol:21, pg:357-364.
- 2008, Ünal, G., Akalın, A.S., Akbulut, N., Importance of dairy products in metabolic syndrome- cardiovascular disease, insulin resistance and diabetes, and hypertension (Part 2). Agro FOOD Industry hi-tech Vol:19 Number:1 pg:32-34.
- 2008, Akalın, A.S., Ünal, G., Gönç, S., Fenderya, S. , Effects of Whey Protein Concentrate and Fructooligosaccharide on the Rheological and Sensory Properties of Reduced - Fat Probiotic Yoghurt . Milchwissenschaft Vol:63 No.2, pg:171-174.
- 2008, Akalın, A.S., Karagözlü, C., Ünal, G., Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. European Food Research and Technology Vol:227 Number:3 pg:889-895.
- 2008, Akalın, A.S., Karagözlü, C., Ender, G., Ünal, G., Effects of aging time and storage temperature on the rheological and sensory characteristics of whole ice cream. Milchwissenschaft Vol:63 No.3 pg:293-295.
- 2007, Akalın, A.S., Gönç, S., Ünal, G., Fenderya, S., Effects of Fructooligosaccharide and Whey Protein Concentrate on the Viability of Starter Culture in Reduced-Fat Probiotic Yogurt during Storage. Journal of Food Science Vol:72, Nr. 7, pg: M222 - M227.
- 2007, Dinkçi, N., Akalın, A.S., Gönç, S., Ünal, G., Isocratic Reverse-Phase HPLC for Determination of Organic Acids in Kargı Tulum Cheese. Chromatographia Vol:66 pg:S45-S49.
- 2007, Akalın, A.S., Ünal, G., Alpsan, A., Breast Milk Leptin in Childhood Obesity. Agro FOOD Industry hi- tech Vol:18 Number:6 pg:44-46.
- 2007, Ünal, G., Akalın, A.S., Akbulut, N., Importance of dairy products in metabolic syndrome- obesity and hypercholesterolemia (Part 1). Agro FOOD Industry hi-tech Vol:18 Number:6 pg:26-28.
- 2006, Ünal, G., Akalın, A.S., Antioxidant Activity of Milk Proteins. Agro FOOD Industry hi-tech Vol:17 No:6 , November / December, pg:4-6.
- 2006, Ünal, G., Akalın, A.S., Milk Proteins and Hypertension. Agro FOOD Industry hi-tech Vol:17 No:6, November / December, pg: 52-55.
- 2006, Akalın, A.S., Gönç, S., Ünal, G., Ökten, S., Determination of some chemical and microbiological characteristics of Kaymak. GRASAS Y ACEITES Vol:57 No:4 , October - December , pg:429-432.
- 2005, Ünal, G., El, S.N., Kılıç, S., In vitro determination of calcium bioavailability of milk, dairy products and infant formulas. International Journal of Food Sciences and Nutrition Volume 56 , Number 1 / February , pg: 13-22.

İndekslerce Taranmayan Dergilerdeki Yayınları (15 adet)- 2012, Ünal, G., Süt Proteinlerinin Gıda Endüstrisinde Nanoteknolojik Olarak Uygulama Alanları. Gıda 37(3):181-188.
- 2012, Akalın, A.S., Ünal, G., Yoğurdun Beslenme Açısından Önemi. Tarım Türk Dergisi Yıl:7, Sayı:35:208-210.
- 2012, Ünal, G., Akalın, A.S., Dondurma Teknolojisinde Isıl İşlemin Önemi. Food Sektör Yıl:12 Sayı:67:14-16.
- 2012, Ünal, G., Dondurma Teknolojisinde Stabilizer Kullanımının Önemi. Süt Dünyası Yıl:7, Sayı:39:56-57.
- 2012, Dinkçi, N., Ünal, G., Akalın, A.S., Varol, S., Gönç, S., Kargı Tulum Peynirinin Kimyasal ve Mikrobiyolojik Özellikleri. E.Ü. Ziraat Fakültesi Dergisi, Cilt:49, Sayı:3, s:287-292.
- 2012, Ünal, G., Açu, M., Uzun Zincirli Omega-3 Yağ Asitleri (EPA ve DHA) ve Oleik Asidin Sütün Zenginleştirilmesinde Kullanımı. Akademik Gıda 10(4):54-59.
- 2011, Dinkçi, N., Ünal, G., Akalın, A.S., Süt ve Süt Ürünlerinde Bir Kalite Parametresi: Lisinoalanin, Akademik Gıda 9(6):64-69.
- 2008, Ünal, G., Akalın, A.S., Sütte Bulunan Antioksidatif Etmenler. Standart Y/47, N/557, sayfa:92-95.
- 2007, Ünal, G., Akalın, A.S., Akbulut, N., Bebek Beslenmesinde Anne Sütünün Ayrıcalığı. Hasad Gıda Yıl:23, Kasım-Aralık Sayı:270, Sayfa: 16-21.
- 2006, Akalın, S., Gönç, S., Ünal, G.,Functional Properties of Bioactive Components of Milk Fat in Metabolism. Pakistan Journal of Nutrition 5 (3): 194-197.
- 2006, Dinkçi, N., Ünal, G., Akalın, A.S., Gönç, S.,The Importance of Probiotics in Pediatrics. Pakistan Journal of Nutrition 5 (6) : 608-611.
- 2006, Ünal, G., Akalın, A.S. , Koroner Kalp Hastalığında Süt ve Ürünlerinin Önemi, Gıda Teknolojisi Derneği Gıda Dergisi Cilt:31 Sayı: 5 , s : 259-266.
- 2005, Akalın, A.S., Ünal, G. , Probiyotikler ve Allerji, Gıda Teknolojisi Derneği Gıda Dergisi Cilt:30 Sayı:1 , s:43-48.
- 2004, Ünal, G., Akalın, A.S. , Demir Eksikliği ve Süt Ürünlerinin Demirce Zenginleştirilmesi , Gıda Teknolojisi Derneği Gıda Dergisi Cilt:29 Sayı: 4 , s : 317-323.
- 2001, Kılıç, S., Köse, G.,Süt ve Süt Ürünlerindeki Kalsiyum ve Kadın Sağlığı, Gıda Dergisi, Dünya Yayınları, Sayı:5 : 72-76.

Diğer Dergiler ve Medyalardaki Yayınları (2 adet)- Yüksek Lisans Tezi: 2002, Süt ve Ürünlerinde Kalsiyum Biyoyararlılığının İn Vitro Koşullarda Belirlenmesi Üzerine Araştırma. E.Ü. Fen Bilimleri Enstitüsü , Danışmanlar: Prof. Dr. Sevda KILIÇ, Prof. Dr. Sedef Nehir EL
- Doktora Tezi: 2009, Kazeinat veya Peynir Suyu Protein Konsantresi ile Zenginleştirmenin Yoğurdun Duyusal, Biyokimyasal ve Reolojik Özellikleri ile Yoğurt Bakterilerinin Gelişimi Üzerine Etkisi. E.Ü. Fen Bilimleri Enstitüsü, Danışman: Prof. Dr. A. Sibel AKALIN

Uluslararası Toplantılarda Sunulan Bildirileri (34 adet)- 2017, Ünal, G., Ekin, D., Akalın, A.S., Effect of Different Herbs and Packaging Conditions on the Antioxidant and Proteolytic Activities of Probiotic Lor Cheese. The Third International Mediterranean Symposium on Medicinal and Aromatic Plants, April 13-16, Girne, TURKISH REPUBLIC OF NORTHERN CYPRUS.
- 2017, Özer, E., Kesenkaş, H., Dinkçi, N., Ünal, G.,Kınık, Ö., Akalın, A.S., Microbiological and Sensory Characteristics of Probiotic Ice Cream Fortified with Dietary Fibres. The Third International Mediterranean Symposium on Medicinal and Aromatic Plants, April 13-16, Girne, TURKISH REPUBLIC OF NORTHERN CYPRUS.
- 2017, Ünal, G., Potential Antioxidants: Probiotics. 2nd International Balkan Agriculture Congress, May 16-18, Tekirdağ.
- 2017, Ünal, G., Folate Biofortification of Fermented Dairy Products. 2nd International Balkan Agriculture Congress, May 16-18, Tekirdağ.
- 2017, Özer, E., Ünal, G., Fenderya, S., Akalın, A.S., Efficacy of Fermented Milks in Controlling Helicobacter Pylori Infection. 2nd International Balkan Agriculture Congress, May 16-18, Tekirdağ.
- 2016, Akalın, A.S., Ünal, G., Dinkçi, N., Angiotensin-Converting Enzyme (ACE) Inhibitory and Starter Culture Activities in Probiotic Yoghurt: Effect of Sodium Calcium Caseinate and Whey Protein Concentrate. 27th International Scientific-Expert Congress of Agriculture and Food Industry. September 26-28, Bursa, Turkey.
- 2016, Ünal, G., The Use of Cow Milk Immunoglobulin A as a Potential Functional Food Ingredient.International Congress on Food of Animal Origin. November 10-13, North Cyprus.
- 2016, Özer, E.,Ünal, G., Akalın, A.S., Functional Components in Cheese Whey. International Congress on Food of Animal Origin. November 10-13, North Cyprus.
- 2015, Ünal, G., Karagözlü, C., Akalın, A.S., Kınık, Ö., Akan, E., Effect of Black and Green Tea on Some Characteristics of Kefir and Drinking Yoghurt during Storage. The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus". October 1-4, Sarajevo, Bosnia and Herzegovina.
- 2014, Ünal, G., Milk Processing Techniques to Reduce Cow's Milk Allergenicity. International Food Congress, Novel Approaches in Food Industry, May 26-29, Kuşadası, Turkey.
- 2014, Ünal, G., A Novel Technology for Improving Yoghurt Texture: Ultrasonication. International Food Congress, Novel Approaches in Food Industry, May 26-29, Kuşadası, Turkey.
- 2014, Ünal, G., Akalın, A.S., The Use of Lactulose in Functional Food Applications. 2014 Annual Conference & Exhibition, Functional Foods, Nutraceuticals, Natural Health Products, and Dietary Supplements, October 14-17, İstanbul, Turkey.
- 2014, Ünal, G., Akalın, A.S., The Role of Dairy Products in the Management of Diabetes Treatment. 2014 Annual Conference & Exhibition, Functional Foods, Nutraceuticals, Natural Health Products, and Dietary Supplements, October 14-17, İstanbul, Turkey.
- 2014, Dinkçi, N., Akalın, A.S., Ünal, G., Akbulut, N., A Quality Characteristic in Dairy Products: Lysinoalanine. 28th EFFOST Conference / 7th Food Factory for the Future Conference, Innovations in Attractive and Sustainable Food for Health, November 25-28, Uppsala, Sweden.
- 2011, Ünal,G., El, S.N., Akalın, A.S., Dinkçi, N., Antioxidant Activity of Probiotic Yoghurt Fortified with Caseinate or Whey Protein Concentrate. International Food Congress, Novel Approaches in Food Industry, May 26-29, Çeşme, İzmir, Turkey.
- 2011, Ünal, G., Akalın, A.S., Generation of Antimicrobial Peptides from Casein Fractions. International Food Congress, Novel Approaches in Food Industry, May 26-29, Çeşme, İzmir, Turkey.
- 2011, Akalın, A.S., Ünal, G., Dinkçi, N., Hayaloğlu, A.A., Microstructural, textural and sensory characteristics of probiotic yoghurts fortified with caseinate or whey protein concentrate. 7th NIZO Dairy Conference, Flavour and Texture Innovations in Dairy, September 21-23, Papendal, The Netherlands.
- 2011, Ünal, G., Akalın, A.S., Influence of fortification with caseinate and whey protein concentrate on textural and sensory properties of set-type yoghurt. 7th NIZO Dairy Conference, Flavour and Texture: Innovations in Dairy, September 21-23, Papendal, The Netherlands.
- 2010, Dinkçi, N., Ünal, G., Akalın, A.S., Gönç, S., Varol, S.Ö., The Biochemical and Microbiological Characteristics of Kargı Tulum Cheese. 1st International Congress on Food Technology, November 3-6, Antalya.
- 2007, Akalın, A.S., Ünal, G. , Alpsan, A., Breast Milk Leptin in Childhood Obesity. 2nd International Congress on Food and Nutrition, October 24-26, İstanbul.
- 2007, Ünal, G., Akalın, A.S., Akbulut, N., Importance of Dairy Products in Metabolic Syndrome. 2nd International Congress on Food and Nutrition, October 24-26 , İstanbul.
- 2006, Ünal, G., Akalın, A.S., Angiotensin Converting Enzyme (ACE) Inhibitory Activity of Milk Proteins. II. International Congress on Functional Foods and Nutraceuticals, May 4-6, Military Museum & Cultural Center, Harbiye, İstanbul
- 2006, Ünal, G., Akalın, A.S., Antioxidant Activity of Milk Proteins. II. International Congress on Functional Foods and Nutraceuticals, May 4-6, Military Museum & Cultural Center, Harbiye, İstanbul
- 2006, Ünal, G., Dinkçi, N., Akalın, A.S., Alpsan, A., Nutrition Strategies in Lactose Intolerance Related to Dairy Products. V. International Nutrition and Dietetics Congress, April 12-15, Hacettepe University Cultural Centre, Ankara.
- 2006, Akalın, A.S., Oysun, G., Ünal, G., The Role of Fermented Dairy Products on Healthy Ageing. V. International Nutrition and Dietetics Congress, April 12-15, Hacettepe University Cultural Centre, Ankara.
- 2006, Dinkçi, N., Ünal, G., Gönç, S., Akalın, A.S.,The Importance of Probiotics in Pediatrics. V. International Nutrition and Dietetics Congress, April 12-15, Hacettepe University Cultural Centre, Ankara.
- 2005, Akalın, A.S., Gönç, S., Fenderya, S., Ünal, G., Effect of Inulin and Whey Protein Concentrate on Textural Properties and Microbiological Stability of Reduced Fat Yoghurt Containing Bifidobacterium animalis. 26th World Congress and Exhibition of the International Society For Fat Research, "Modern Aspects of Fats and Oils", September 25-28, Prague, Czech Republic.
- 2005, Akalın, A.S., Karagözlü, C., Elmacı, Y., Gönç, S., Ünal, G., Effect of Fat Replacers on the Sensory and Textural Properties of Ice Cream. 26th World Congress and Exhibition of the International Society For Fat Research, "Modern Aspects of Fats and Oils", September 25-28, Prague, Czech Republic.
- 2005, Ünal, G.,Ender, G., Akalın, A.S. , Akbulut,N., Polyamines in Milk and Dairy Products: Effects on Nutrition, Growth and Health. 1st International Food and Nutrition Congress , June 15-18, İstanbul
- 2005, Akalın, A.S., Gönç, S., Ünal, G., Functional Properties of Bioactive Components of Milk Fat in Metabolism. 1st International Food and Nutrition Congress, June 15-18, İstanbul
- 2004, Ünal, G., Kılıç, S., El, S.N., The Effect of Fat Content on Calcium Bioavailability in Milk. 3rd Euro Fed Lipid Congress, 'Oils, Fats and Lipids in a Changing World', September 5-8, Edinburgh University, Scotland
- 2004, Gönç, S., Akalın, S., Ökten, S., Ünal, G., Determination of Some Chemical and Microbiological Characteristics of Concentrated Cream "Kaymak". 3rd Euro Fed Lipid Congress, 'Oils, Fats and Lipids in a Changing World', September 5-8, Edinburgh University, Scotland
- 2004, Akalın, A.S., Tokuşoğlu, Ö., Ünal, G., Effect of Fructooligosaccharide and Whey Protein Concentrate on the Viability and Activity of Probiotic Bacteria in Fermented Milk. 1st International Congress on Functional Foods and Nutraceuticals, April 27-29, Antalya
- 2004, Ünal, G., Kılıç, S., El, S.N., In Vitro Determination of Calcium Bioavailability from Different Kinds of Cheeses. . 1st International Congress on Functional Foods and Nutraceuticals, April 27-29, Antalya

Ulusal Toplantılarda Sunulan Bildirileri (19 adet)- 2017, Ünal, G., Fonksiyonel Süt Ürünlerinde İnulinin Önemi. 10.Gıda Mühendisliği Kongresi, 9-11 Kasım, Antalya.
- 2016, Ünal, G., Fenderya, S., Ender, G., Akalın, A.S., Fonksiyonel Süt Ürünlerinin Beslenmemizdeki Önemi. Türkiye 12.Gıda Kongresi, 5-7 Ekim, Edirne.
- 2016, Fenderya, S., Ünal, G., Akalın, A.S., Soya Yoğurdunun Fonksiyonel Özellikleri. Türkiye 12.Gıda Kongresi, 5-7 Ekim, Edirne.
- 2016, Özer, E., Ünal, G., Kesenkaş, H., Akalın, A.S., Süt Ürünleri Üretiminde Somatik Hücrelerin Önemi: Farklı Bir Bakış. Türkiye 12.Gıda Kongresi, 5-7 Ekim, Edirne.
- 2014, Ünal, G., Akalın, A.S., Süttozu ve Diğer Süt Bazlı Toz Ürünlerin Kullanım Alanları. 4.Geleneksel Gıdalar Sempozyumu, 17-19 Nisan, Adana.
- 2014, Ekin, D., Ünal, G., Akalın, A.S., Modifiye Atmosfer Paketlemenin Lor Peynirinin Raf Ömrü Üzerine Etkisi. 4.Geleneksel Gıdalar Sempozyumu, 17-19 Nisan, Adana.
- 2012, Ünal, G., Akalın, A.S., Süt Ürünlerinin İşlenmesi ve Paketlenmesinde Karbondioksit Kullanımı. Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, 15-16 Kasım, Denizli.
- 2012, Ünal, G., Akalın, A.S., Plazmin Aktivitesinin UHT Sütün Raf Ömrü Açısından Önemi. 11. Türkiye Gıda Kongresi, 10-12 Ekim, Hatay.
- 2012, Ünal, G., Akalın, A.S., Yüksek Hidrostatik Basınç Teknolojisinin Süt Endüstrisinde Kullanımı. 11. Türkiye Gıda Kongresi, 10-12 Ekim, Hatay.
- 2009, Dinkçi, N., Ünal, G., Akalın, A.S., Süt ve Süt Ürünlerinde Bir Kalite Parametresi: LAL. Pamukkale Süt ve Süt Ürünleri Sempozyumu, 21-23 Mayıs, Denizli
- 2009, Ünal, G., Akalın, A.S., Keçi ve Koyun Sütü Peynirlerinde Biyoçeşitlilik ve Coğrafi İşaretleme. Pamukkale Süt ve Süt Ürünleri Sempozyumu, 21-23 Mayıs, Denizli.
- 2008, Ünal, G., Akalın, A.S. , Süt Proteini Kaynaklı Peptidlerin Antibakteriyal Aktivitesi, Türkiye 10. Gıda Kongresi, 21-23 Mayıs, Erzurum.
- 2007, Ünal, G., Akalın, A.S. , Karaman, D., Süt Endüstrisinde Laktoperoksidaz Sistemin Önemi. GAP V. Tarım Kongresi, 17-19 Ekim, Harran Üniversitesi Ziraat Fakültesi, Şanlıurfa.
- 2007, Ünal, G., Dinkçi, N., Akalın, A.S., Anne Sütü Oligosakkaritleri. 5. Gıda Mühendisliği Kongresi, 8-10 Kasım, Ankara.
- 2005, Ünal, G., Akalın, A.S. , Sindirilemeyen Oligosakkaritlerin Mineral Maddelerin Biyolojik Yarayışlılığına Etkileri. Gıda Kongresi, 19-21 Nisan, İzmir
- 2005, Akalın, A.S., Ünal, G. , Fonksiyonel Gıda Biliminde Peynir Suyu Komponentlerinin Önemine İlişkin Gelişmeler. Gıda Kongresi , 19-21 Nisan , İzmir
- 2004, Ünal, G., Akalın, A.S. , Demir Eksikliği ve Süt Ürünlerinin Demirce Zenginleştirilmesi , Türkiye 8. Gıda Kongresi, 26-28 Mayıs, Bursa
- 2004, Akalın, A.S., Ünal, G. , Probiyotikler ve Allerji Türkiye 8. Gıda Kongresi, 26-28 Mayıs, Bursa
- 2003, Ünal, G., Akalın, A.S., Akbulut, N., Gerçek Bir Fonksiyonel Gıda: Anne Sütü. 1. Ulusal Gıda ve Beslenme Kongresi, 29 Eylül - 1 Ekim, İstanbul

Kaynak Gösterilme AdetleriKendisi tarafından 5 kez kaynak gösterilmiştir.
Başkaları tarafından 91 kez kaynak gösterilmiştir.
İndeksli Yayınlarını Kaynak Gösteren Yayınlar (96 adet)- 2014, Lorencova, Eva; Bunkova, Leona; Pleva, Pavel; et al., Selected factors influencing the ability of Bifidobacterium to form biogenic amines. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Volume: 49 Issue: 5 Pages: 1302-1307.
- 2014, Bong, D. D.; Moraru, C. I., Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties. JOURNAL OF DAIRY SCIENCE Volume: 97 Issue: 3 Pages: 1259-1269.
- 2013, Sahni, S., Tucker, K.L., Kiel, D.P., Quach, L., Casey, V.A., Hannan, M.T., Milk and yogurt consumption are linked with higher bone mineral density but not with hip fracture: the Framingham Offspring Study. Arch Osteopores (Abstract), 8(1-2):119.
- 2013, Komatsu, T.R., Buriti, F.C.A., da Silva, R.C., Lobo, A.R., Colli, C., Gioielli, L.A., Saad, S.M.I., Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT - Food Science and Technology 50(2):755 - 765.
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