1-) Kılınç Berna, Besler Aysu, 2015. Seafood toxins and poisonings. Istanbul University Journal of Fisheries&Aquatic Sciences

2-) Kılınç, B., Besler, A., 2014. The occurrence of enteric bacteria in marine environment and pollution. Marine Science and Technology Bulletin

1-) Besler Aysu, Kılınç Berna, 2023. Farklı dezenfektanların balık işleme tesisinden izole edilen Staphylococcus aureus ve Pseudomonas fluorescens üzerine etkinliklerinin incelenmesi. Ege Journal of Fisheries and Aquatic Sciences

1-) Besler Aysu, Uluköy Gülşen, 2017. Control of microflora in seafood plant by chemical disinfectants. 1st International Symposium on Limnology and Freshwater Fisheries

1-) Besler Aysu, 2019. Antibacterial activity of pine resin on bacteria isolated from fish processing plant surfaces. Limnofish 2019: II. International Symposium on Limnology and Freshwater Fisheries

1-) Besler Aysu, 2018. Bacterial Risk Assessment in Cold Storage and Frozen Fish. International Conference on Raw Materials to Processed Foods

2-) Besler Aysu, 2018. Susceptibility to Antibiotics of Vibrio fluvialis, Emerging Pathogen, from Marine Cultured Fish in Seafood Plant, Muğla Region.. International Conference on Raw Materials to Processed Foods

3-) Besler Aysu, 2017. FishBread, Could Be Rise Fish Consumption?. 1st International Symposium on Limnology and Freshwater Fisheries

4-) Kılınç, B., Besler, A., 2016. The importance of disinfection agents used in seafood processing factories. Faba 2016, International symposium on fisheries and aquatic science

5-) Besler, A., Kılınç, B., Uluköy, G., 2016. Bacteriological hazards in production chain of fish. Faba 2016, International symposium on fisheries and aquatic science

6-) Besler, A., Uluköy, G., Kılınç, B., 2016. Determination of opportunistic pathogens of cultured gilthead sea bream(Sparus aurata) and european sea bass (Dicentrarchus labrax) in the southern aegean sea, Turkey: Vibrio vulnificus and Vibrio alginolyticus.. Faba 2016, International symposium on fisheries and aquatic science.

7-) Besler, A., Kılınç, B., 2015. TAZE VE İŞLENMİŞ ÇİPURA VE LEVREK BALIKLARINDAKİ MİKROBİYOLOJİK DEĞİŞİMLER. 3nd International Halal and Healthy Food Congress

8-) Besler, A., Kılınç, B., 2015. Lakerda production by traditional methods. The 3rd International Symposium on Traditional Foods From Adriatic to Caucasus

9-) Besler, A., Kılınç, B., 2015. Dried fish:Çiroz. The 3rd International Symposium on Traditional Foods From Adriatic to Caucasus

10-) Kılınç, B., Besler, A., 2015. Smoked fish pastrami: Likorinoz. The 3rd International Symposium on Traditional Foods From Adriatic to Caucasus

11-) Kılınç, B., Besler, A., 2014. The occurrence of enteric bacteria in marine environment and pollution. Aqua Cyprus, 1st International Symposium on Aquatic Sciences and Technology

12-) Kılınç, B., Besler, A., 2014. Marine environment is a valuable source as food. Aqua Cyprus,1st International Symposium on Aquatic Sciences and Technology

13-) Besler, A., Kılınç, B., 2014. The effects of climate changes to marine ecosystem. Aqua Cyprus, 1st International Symposium on Aquatic Sciences and Technology

14-) Besler, A., Kılınç, B., 2014. Novel natural products obtained from marine environment. Aqua Cyprus, 1st International Symposium on Aquatic Sciences and Technology

15-) Besler, A., Kılınç, B., 2014. VIRUSES IN SEAFOODS. FABA 2014:International Symposium on Fisheries and Aquatic Sciences

16-) Besler, A., Kılınç, B., 2014. Sous-vide processing of seafoods. FABA 2014:International Symposium on Fisheries and Aquatic Sciences

17-) Besler, A., Kılınç, B., 2014. Anisakis In Fish And Seafood Products. FABA 2014: International Symposium on Fisheries and Aquatic Sciences

18-) Besler, A., Kılınç, B., 2014. Determination of the nutrient contents and microbiological changes of fresh and dried sea urchins' gonads during refrigerated storage. 2nd International Congress on Food Technology

19-) Kılınç, B., Besler, A., 2014. Seafood toxins and poisonings. FABA 2014:International Symposium on Fisheries and Aquatic Sciences

20-) Kılınç, B., Besler, A., 2014. Thermal methods for food safety. FABA 2014:International Symposium on Fisheries and Aquatic Sciences

21-) Kılınç, B., Besler, A., 2014. Non-Thermal Technologies To Sterilize Foods. FABA 2014:International Symposium on Fisheries and Aquatic Sciences

22-) Kılınç, B., Besler, A., 2014. Identification of Bacteria From Frozen Seafoods Sold In Markets. 2nd International Congress on Food Technology

23-) Kılınç, B., Besler, A., 2014. Comparison Of The Microbial Flora Of Natural And Farmed Fish Species. 2nd International Congress on Food Technology

1-) Besler, A., Kılınç, B., 2016. Su ürünleri işleme tesisindeki mikrobiyal floranın değişiminde ticari dezenfektanların etkisinin araştırılması. Türkiye 12. Gıda Kongresi

2-) Kılınç, B., Besler, A., 2015. Muğla İlinde Balık Pazarlarında Satışa Sunulan Farklı Balık Türlerinin Mikrobiyolojik Kalitelerinin Saptanması. 18.Ulusal Su Ürünleri Sempozyumu

3-) Besler, A., Uğur, A., 2010. Şişe sularının mikrobiyolojik kalitesinin incelenmesi. Su ve Sağlık Sempozyumu, 1. Koruyucu Hekimlik Günleri

1-) Kılınç, B., Besler, A., 2015. Tuzlanmış Balık Ürünlerinde Halofilik Bakteriler. Pamukkale Gıda Sempozyumu -III 'Kurutulmuş ve Yarı Kurutulmuş Gıdalar'

2-) Kılınç, B., Besler, A., 2015. İşlenmiş Su Ürünlerinde Küfler. Pamukkale Gıda Sempozyumu -III 'Kurutulmuş ve Yarı Kurutulmuş Gıdalar'

3-) Kılınç, B., Besler, A., 2015. Türkiye'de Avcılığı Yapılan Deniz Patlıcanı Türleri ve İşleme Yöntemleri. Ekoloji 2015 Sempozyumu

4-) Besler, A., Kılınç, B., 2015. Gıda Ürünlerinin Güvenilirliği ve Raf Ömrünü Belirleme Testleri. 18.Ulusal Su Ürünleri Sempozyumu

5-) Besler, A., Kılınç, B., 2015. Kurutulmuş su ürünlerinin mikrobiyolojik ve kimyasal özellikleri. Pamukkale Gıda Sempozyumu -III 'Kurutulmuş ve Yarı Kurutulmuş Gıdalar'

1-) Acta Aquatica Turcica. 2023. Hakemlik Sayısı: 1

1-) Proje Durum: Tamamlandı. Projedeki Görev: Danışman. Konu: Gıda güvenliği konusundaki bilgi düzeyleri. Proje Türü: ARAŞTIRMA PROJESİ. Beslenme ve Diyetetik Bölümü Öğrencilerinin Covid-19 Pandemisinde Gıda Güvenliği Konusundaki Bilgi ve Davranışlarının İncelenmesi: Muğla Sıtkı Koçman Üniversitesi Örneği. 2021-2022