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THESIS SUPERVISED
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 Düzdemir C. (1997). Effect of Diffusion
Resistance on the Rate of Browning in Concentrated Orange Juice, MS Thesis in
Food Engineering, Gaziantep University, 96 pages, Gaziantep (Supervised by Göğüş, F. and Eren, S.).
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Yaman, A. (2000). The Effect of
Salt Concentration on the Stability of Pistachionut. MS Thesis in Food
Engineering, Gaziantep University (Supervised by Göğüş, F. and Eren, S.).
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Menetlioğlu, E. (2001).
Nonenzymatic Browning Reactions in Hazelnut Paste. MS Thesis in Food
Engineering, Gaziantep University, 54 pages, Gaziantep (Supervised by Göğüş, F.)
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İnce, H. (2001). Drying
Characteristics of Olive Pomace and the Effect of Drying on the Quality of
Pomace Oil. MS Thesis in Food Engineering, Gaziantep University, 78 pages,
Gaziantep (Supervised by Göğüş, F.)
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