Assist Prof Dr. Kübra Aktaş | Structures Award | Best Researcher Award

Assist Prof Dr. Kübra Aktaş, Karamanoğlu Mehmetbey University, Turkey

Assist Prof Dr. Kübra Aktaş is academic and researcher in the field of renewable energy, holds a PhD in Bio systems Engineering from Kangwon National University, South Korea. His academic journey has been marked by a profound dedication to advancing solar energy technologies, specifically in solar thermal harvesting and its integration into agricultural and architectural applications.

Professional Profiles:

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🎓 Education

Doctoral Degree (Ph.D.)Thesis Name: Farklı kepek ve süt serum proteinleri kullanılarak zenginleştirilen tarhananın bazı özelliklerinin belirlenmesi (2018)Thesis Advisor: Nihat AkınInstitution: Selcuk UniversityDate of Completion: October 3, 2018Master’s Degree (M.Sc.)Thesis Name: Sütçülük yan ürünleri ve ß glukan ilavesi ile eriştenin besinsel özelliklerinin artırılması üzerine bir araştırma (2012)Thesis Advisor: Prof. Dr. Selman TürkerInstitution: Selcuk UniversityDate of Completion: January 30, 2013Bachelor’s Degree (B.Sc.)Institution: Selcuk UniversityField: Faculty of AgricultureDate of Graduation: June 12, 2009

👨‍🏫 Academic Positions

Assistant Professor: Karamanoglu Mehmetbey University, Department of Gastronomy and Culinary Arts (2019-present)Research Assistant: Gumushane University, Faculty of Engineering and Natural Sciences, Department of Food Engineering (2016-2019)Research Assistant: Selcuk University, Institute of Science, Department of Food Engineering (2012-2016)Research Assistant: Gumushane University, Faculty of Engineering and Natural Sciences, Department of Food Engineering (2010-2012)

📚 Supervised Theses

Master’s ThesesKonya Sevgi (2023). Pelit unu ile üretilen glutensiz eriştelerin bazı özelliklerinin belirlenmesi.Fidan Zeliha (2023). Fonksiyonel ekmek kadayıfı üretimi üzerine bir araştırma.Levent Ayşe (2023). Pelit unu kullanımının glutensiz ekmek üretiminde değerlendirilmesi.

👨‍💼 Administrative Positions

Head of Department: Karamanoglu Mehmetbey University, Department of Gastronomy and Culinary Arts (2019-2022)

📝 Courses Taught

Bachelor’s Degree Programme (2022-2023)Gıda Katkı MaddeleriBeslenmenin Temel İlkeleriGıda Bilim ve Teknolojisine GirişMesleki İngilizceGıda İşletmelerinde Hijyen ve SanitasyonMaster Programme (2022-2023)Gastronomide Tahıl ÜrünleriGıdalarda Fermantasyon Teknolojisi (Tezsiz)Bachelor’s Degree Programme (2021-2022)Gıda KimyasıMesleki İngilizceBeslenmenin Temel İlkeleriGıda MevzuatıGıda Bilimi ve Teknolojisi

Master Programme (2021-2022)

Moleküler Gastronomide Gıda Katkı MaddeleriMoleküler Gastronomide Gıda Katkı Maddeleri (Tezsiz)

📄 Works

Articles Published in International Refereed JournalsLevent Hacer, Aktaş Kübra (2024). The effect of germinated black lentils on cookie quality by applying ultraviolet radiation and ultrasound technology. Journal of Food Science, Doi: 10.1111/1750-3841.17002 (Publication No: 8963702)Konya Sevgi, Aktaş Kübra (2024). The Quality Assessment of Starch Based Noodles Enriched with Acorn Flour, Cooking Characteristics, Physical, Chemical and Sensorial Properties. Brazilian.

📊 Citation Metrics (Google Scholar):

Since 2019:

Citations: 275

h-index: 8

i10-index: 7

Overall:

Citations: 307

h-index: 8

i10-index: 8

📖 Publications Top Note :

benefits

T Demirci, K Aktaş, D Sözeri, Hİ Öztürk, N Akın

Journal of Functional Foods, 36, 396-403, 2017

Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle

K Aktaş, N Bilgiçli, H Levent

Journal of Food Science and Technology, 52, 6055-6060, 2015

Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product

K Aktaş, N Akın

LWT, 129, 109574, 2020

Utilization of citrus albedo in tarhana production

NBKAH Levent

Journal of Food and Nutrition Research, 53(2), 162-170, 2014

Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts

T Demirci, D Sert, K Aktaş, DS Atik, HİÖ Negiş, N Akın

LWT, 118, 108855, 2020

The effects of chia (Salvia hispanica L.) and quinoa flours on the quality of rice flour and starch based-cakes

H Levent

Gıda, 43(4), 644-654, 2018

Chemical composition and microbiological properties of tarhana enriched with immature wheat grain

K Aktaş, T Demirci, N Akin

Journal of Food Processing and Preservation, 39(6), 3014-3021, 2015

Yayıkaltının sağlıklı beslenme açısından önemi ve fırıncılık ürünlerinde kullanımı

AB Madenci, K Aktaş, S Türker

Uluslararası, 2, 7-10, 2013

Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics

T Demirci, Hİ Öztürk Negiş, A Oraç, Ç Konak Göktepe, D Sözeri Atik, …

Journal of Food Science and Technology, 56, 5474-5483, 2019

Utilisation of dairy by-products and β-glucan in erişte production

K Aktaş, S Türker

Quality Assurance and Safety of Crops & Foods, 7(5), 809-818, 2015