Dr. Duygu Göcmen
Visiting Scientist 2003-4
Dr. Duygu Göcmen is a Food Engineer with a Ph.D. in food engineering from Uludag University in Bursa, Turkey. She is an assistant professor of Food Technology with the Food Engineering Department at the University of Uludag. She is presently a visiting scientist, in Dr. Rouseff's Lab at the Citrus Research and Education Center, studying the identification of off flavors generated by thermophilic bacteria using GC-O and GC-MS.
Selected Publications:
Gocmen, D.; Elston, A.; Williams, T.; Parish, M.; Rouseff, R. L. Identification of medicinal off-flavours generated by Alicyclobacillus species in orange juice using GC-olfactometry and GC-MS. Letters in Applied Microbiology 2005, 40, 172-177.
GÖÇMEN, D. and I. SAHIN. Investigation Of Moulds In Microflora
of Bread and Similar Bakery Products. Advance in Food Sci. (CMTL),
19(3/4): 100-103, 1997.
GÖÇMEN, D., I. SAHIN and R. ERCAN. The Effect Of The Use Of Hop Additives And Lactic Acid Bacteria Starter In The Preparation Of Dough On The Properties Of The Resulting Dough And Bread. Lebensmittel Untersuchung und Forschung. 205: 135-139, 1997.
GÖÇMEN, D., M. KORUKLUOGLU, V. UYLASER and I. SAHIN. The Yeast Flora of Bosan Presented for Consumption In Bursa. Advance in Food Sci. (CMTL), 22(5/6): 145-150, 2000.
GÖÇMEN, D. Chemical Composition and Quality Charecteristics of Streams of Tr. aestivum Wheat In Commercial Mill. ICC Conference 2002. Budapest, Hungary, 2002.
BASARAN, A. and D.GOCMEN The Effects of Low Mixing Temperature
on Dough Rheology and Bread Properties. Eur. Food Res Tech.,
217(2):138-142, 2003.