Organization
Food & Health Innovation Center Specially Appointed Assistant Professor
Title
Specially Appointed Assistant Professor
External link
MASUDA Gamuze
Degree
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博士（農学） ( 2024.3 新潟大学 )
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Masters Deggre (Graduate school of natural and applied sciences) ( 2020.2 )
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Bachelor's Degree (Faculty of Engineering) ( 2016.9 )
Research Areas
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Life Science / Food sciences / meat, high pressure processing, microbiology, food drying technology
Research History (researchmap)
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Niigata University Organisation for Social Collaboration and Innovation Spacially Appointed Assistant Proffessor
2025.10
Country：Japan
Research History
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Niigata University Specially Appointed Assistant Professor
2026.1
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Niigata University Social Cooperation Promotion Organization Specially Appointed Assistant Professor
2025.10 - 2025.12
Education
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Niigata University Graduate School of Science and Technology Specialized Course of Life and Food Sciences
2021.4 - 2024.3
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Ege University Faculty of Engineering Food Engineering
2016.12 - 2020.2
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Ankara University Faculty of Engineering Food Engineering
2011.6 - 2016.9
Papers
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Effect of high pressure processing on traditional Turkish meatballs properties and microbiological safety during frozen storage
Gamze Okur, Sebnem Tavman, Satomi Tsutsuura, Tadayuki Nishiumi
LWT 2023.8
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RSM Modeling of Salt, Phosphate and High Pressure Treatment Conditions on Beef Gel Properties
Gamze OKUR MASUDA
2023.3
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The effect of high pressure processing on the quality parameters of traditional Turkish Inegol meatballs in frozen storage
Gamze OKUR MASUDA
2022.4
Presentations
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Modelling some quality parameters by using RSM of beef gels with different high pressure processing conditions and salt additions
Gamze OKUR, Tsutsuura Satomi, Nishiumi Tadayuki
ICoMST2023－69 International Congress of Meat Science and Technology 2023.8
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RSM Modeling of Salt, Phosphate and High Pressure Treatment Conditions on Beef Gel Properties
Gamze OKUR, Satomi Tsutsuura, Tadayuki Nishiumi
The 64th Annual Meeting of the Japan Society for Meat Science and Technology 2023.3
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Modeling the high pressure-processing conditions by using the response surface methodology of beef gels with different salt additions
Gamze OKUR, Satomi Tsutsuura, Tadayuki Nishiumi
The 64th High Pressure Conference Japan 2022.12
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Optimization of high pressure processing conditions of beef gels with different salt additions using the response surface methodology
Gamze OKUR, Satomi Tsutsuura, Tadayuki Nishiumi
ICoMST2022－68 International Congress of Meat Science and Technology 2022.8
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The effect of high pressure processing on the quality parameters of traditional Turkish Inegol meatballs in frozen storage
Gamze OKUR, Tavman Şebnem, Tsutsuura Satomi, Nishiumi Tadayuki
The 63th Annual Meeting of the Japan Society for Meat Science and Technology 2022.4
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The effect of high pressure processing on the quality parameters of traditional Turkish Inegol meatballs in frozen storage
Gamze OKUR, Tavman Şebnem, Tsutsuura Satomi, Nishiumi Tadayuki
ISFAE 2021 NIIGATA-7th International Symposium on Strategies for Sustainability in Food Production, Agriculture and the Environment 2021.11
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Comparison of Drying Characteristics and Thermal Properties of Precooked White Kidney-Beans and Mung Beans.
Gamze OKUR, İsmail BÖLÜK., Melisa GÜNAYDIN, Sebnem TAVMAN, Seher KUMCUOGLU
21st International Drying Symposium IDS’2018 2018.9