| Project Type | Project Title | Start Date | Completion Date |
| BAP | Production and Characterization of Oleogel with Extra Virgin Olive Oil Added with Thyme Essential Oil | 2024 | 2025 |
| BAP | Investigation of the Effects of UV Lighting and Vacuum Systems on Food Quality | 2020 | 2022 |
| BAP | Vinegar Production from Red Beet (Beta Vulgaris L.) and Some Physicochemical, Microbiological, and Sensory Properties of Red Beet Vinegars | 2020 | 2022 |
| BAP | Chemometric Characterization and Sensory Properties of Extra Virgin Olive Oils Produced in Milas and Bodrum (Muğla) Regions | 2020 | 2022 |
| BAP | The Effect of Lemon Fiber Addition on Some Quality Characteristics of Reduced-Fat Sucuk (Turkish Sausage) | 2021 | 2023 |
| BAP | Determination of Cis-Trans Fatty Acid Profiles of Various Food Flavor Enhancing Bouillons Produced in Turkey | 2018 | 2020 |
| BAP | Determination of Total Phenolic Content, Antioxidant Capacities, and Essential Oil Profiles of Common Sage (Salvia officinalis L.) Leaves Grown in Afyonkarahisar and Konya Provinces | 2018 | 2020 |
| BAP | Researches on the Yield and Quality of Common Sage (Salvia officinalis L.) under Different Field and Greenhouse Conditions | 2017 | 2020 |
| BAP | Quality Characteristics of Vacuum-Packed Fresh Kashar Cheese Added with Different Concentrations of Olive Leaf Extract | 2017 | 2020 |
| BAP | Characterization of Extra Virgin Olive Oils Produced in Different Locations Using Traditional and Modern (Continuous) Systems | 2017 | 2020 |
| BAP | Fatty Acid Profiles in Some Traditional Turkish Plant and Animal-Based Foods | 2015 | 2016 |
| BAP | The Effect of Surface Application of Some Natural Antimicrobial Substances and Potassium Sorbate on the Quality Characteristics of Heat-Treated Sucuks | 2015 | 2017 |
| BAP | Effects of Dry and Wet Aging Processes on Some Quality Criteria of longissimus lumborum Muscle | 2016 | 2020 |
| BAP | Effect of Different Cooking Methods on the Nutritional Quality Characteristics of Beef Loin | 2011 | 2013 |
| BAP | Effects of Marination with Thyme and Laurel Leaf Extracts on the Microbiological Quality Characteristics of Trout | 2016 | 2018 |
| BAP | Effects of Some Plant Extracts on the Storage Stability of Butter | 2016 | 2019 |
| BAP | Determination of the Effects of Some Plant Extracts on the Chemical, Microbiological, and Sensory Quality of Yogurt | 2016 | 2018 |
| BAP | A Study on Improving the Texture and Aroma of “İncir Uyutması,” a Traditional Dessert | 2016 | 2018 |
| BAP | Determination of the Antimicrobial Effect of Fig Latex (Milk) by Disk Diffusion Method | 2017 | 2018 |
| BAP | Investigation of the Antioxidative Effect of Asphodel (Asphodelus aestivus) in Afyon Kaymak (Clotted Cream) | 2017 | 2019 |
| BAP | Determination of Total Phenolic Content, Antioxidant Capacities, and Essential Oil Profiles of Common Sage (Salvia officinalis L.) Leaves Grown in Afyonkarahisar and Konya Provinces | 2018 | 2020 |
| BAP | Determination of Total Phenolic Content, Antioxidant Capacities, and Essential Oil Profiles of Peppermint (Mentha piperita L.) Leaves Grown in Afyonkarahisar and Kütahya Provinces | 2019 | 2022 |
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