Dr. Nermin Berik
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Dr. Nermin Berik

Canakkale Onsekiz Mart University, Turkiye

Highest Degree
Ph.D. in Sea Food Processing Technology from Istanbul University, Turkiye

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Dr. Nermin Berik is currently working as Associate Professor at Canakkale Onsekiz Mart University, Turkey. She has completed her Ph.D. in Marine Science from Istanbul University, Istanbul, Turkey. Her main area of interest focuses on Seafood Processing Technology, and Food Chemistry. Her area of expertise includes Seafood, Amino Acid, Minerals, Healthy Food, Protein, Food Packaging‎, Fatty Acid, and Shelf Life. She has published 19 articles in national and international periodicals, and 22 national and international proceedings contributed as author/co-author.

Area of Interest:

Water Resources Engineering
Sea Food Processing Technology
Food Security
Food Chemistry
Sensory Analysis

Research Publications in Numbers


Selected Publications

  1. Yilmaz, D.K. and N. Berik, 2013. Quality determination of experimental sausage production from shark meat. Mar. Sci. Technol. Bull., 3: 1-4.
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  2. Tulgar, A. and N. Berik, 2013. Effect of seasonal Changes in proximate composition of common pandora (Pagellus erythrinus, Linnaeus 1758) catched from Saros. Mar. Sci. Tech. Bull., 2: 9-12.
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  3. Berik, N. and E.C. Cankiriligil, 2013. Determination of proximate composition and sensory attributes of scallop (Flexopecten glaber) gonads. Mar. Sci. Tech. Bull., 3: 5-8.
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  4. Tulgar, A. and N. Berik, 2012. Effect of seasonal on proximate composition of red mullet (Mullus barbatus) and hake (Merluccius merluccius) were catched from Saroz Bay. Res. J. Biol., 2: 45-50.
  5. Berik, N. and D. Kahraman, 2012. Element contents of spiny dogfish (Squalus acanthias L., 1758) from the Marmara Sea (Turkey). Fresenius Environ. Bull., 21: 276-281.
  6. Colakoglu, F.A., H.B. Ormanci, N. Berik, I.E. Kunili and S. Colakoglu, 2011. Proximate and elemental composition of Chamelea gallina from the Southern coast of the Marmara Sea (Turkey). Biol. Trace Elem. Res., 143: 983-991.
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  7. Berik, N., I. Ak, S. Cirik, T. Goksan and D. Kahraman, 2011. Assessment of the Spirulina for additives in traditional white bread. Hasad Food J., 314: 42-45.
  8. Berik, N., C. Cankiriligil and D. Kahraman, 2011. Determination of quality attributes and production of fingers from rainbow trout (Oncorhynchus mykiss) filleti. J. Faculty Vet. Med. Univ. Kafkas, 17: 735-740.
  9. Berik, N. and D. Kahraman, 2010. Determination of sensory and nutrient composition at mullet fish sausage. J. Fac. Vet. Med., 16: S59-S63.
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  10. Colakoglu, F.A., N. Berik and N. Demir, 2009. Genetically modified products. J. Food Hasad, 286: 40-43.
  11. Berik, N. and H. Hatemi, 2008. Nutrition with sea food and cardiovascular health. Turk. J. Diabetes Sci., 6: 12-13.
  12. Cakir, F., A. Colakoglu and N. Berik, 2006. The awareness of staffs of water product shops about sanitation. J. Ege Univ., 23: 377-381.
  13. Berik, N., 2006. Identity knowledge determine system table with a meal on fish. Aqua Cult. Fish., 2006: 20-24.
  14. Colakoglu, F.A. and N. Berik, 2005. A healthy food: Fish. J. Hasad Food, 2005: 34-37.
  15. Berik, N. and C. Varlik, 1999. Cold storage of cultured rainbow trout (Oncorhynchus mykiss WALBAUM, 1972) Fillet. Turk. J. Vet. Anim. Sci., 23: 285-290.