Effect of Trace Elements on the Production of Bakers’ Yeast. Pakmaya Industrial Project – 2000. (Principal Investigator: Prof. Dr. Şebnem Harsa)

Increasing shelf life and quality of fresh and processed fruits and vegetables by low temperature blanching” Funded by the Research Foundation of Izmir Institute of Technology.  Project  # 1999.MÜH.05. (Principal Investigator: Prof. Dr. Ahmet YEMENİCİOĞLU)