PROF.DR. MEHMET ÖZKAN    
Name : MEHMET
Surname : ÖZKAN
E-Mail : mozkan@ankara.edu.tr, ozkanm64@gmail.com
Phone Number : +90 (312) 203 3300/3621
Title : PROF.DR.
Unit : FACULTY OF ENGINEERING
Department : Department of Food Engineering
Personal Information

 

EDUCATION

 

1981- 1986

B.S., Food Engineering.  September, 1986     

Hacettepe University, Department of Food Engineering. Beytepe-Ankara

                

1989 - 1991

M.S., Food Science and Nutrition.  August, 1991. 

California State University, Fresno – U.S.A. 

Department of Enology, Food Science and Technology.

 

Thesis title:  Effects of different blanching techniques and frozen storage on the sensory quality of green beans

 

1995-2001

 

 

 

 

 

 

Ph.D., Food Technology.  July 2001.  Ankara University, Faculty of Agriculture, Department of Food Engineering, Ankara

 

Thesis title: Studies on desulfiting methods of dried apricots

 

COURSES

 

Course Code and Name

Level

Period

Department

*FDE201 Mass and Energy Balances

 

Undergraduate

Fall

Food Engineering

*FDE206 Reaction Kinetics

 

Undergraduate

Spring

Food Engineering


 

 

AWARDS

Turkish Government Scholarship – 1988

       To obtain master's degree in the area of food science,

        California State University, Fresno – U.S.A.

 

Metzler Research Assistantship – 1990

       To elucidate the quality factors in the production of grape juice

        concentrate

               California State University, Fresno - U.S.A.

 

Ankara University Encouragement Award in Natural and Applied

       Sciences –1998

       Ankara University, Ankara – Turkey.

 

Ankara University Encouragement Award in Natural and Applied

        Sciences – 2001

               Ankara University, Ankara – Turkey.

 


RESERACH PROJECTS


Projects attended as a “project leader”:



      Production of black carrot juice concentrate and thermal

       stability of its anthocyanins”  

 Supported by Ankara University Research Foundation.

       Start and end of the project: 14.03.2002–27.07.2005

       Project number: 20020711065.

         

     Chemical and microbial quality, and enzyme activity (polyphenol oxidase and pectin methyl esterase) of intermediate moisture apricots during storage”

       Supported by The Scientific and Technological Research Counsel of

       Turkey (TÜBİTAK, TOVAG).           

       Start and end of the project: 01.04.2004–01.10.2006.

       Project number: 3230.

        

      Thermal stability of lycopene in grapefruit juice and tomato pulp at elevated  temperatures”

Supported by Ankara University Research Foundation.

      Start and end of the project: 20.09.2004–31.01.2007.

      Project number: 20040745023.

        

      Changes in chemical and physical properties of Malatya apricots during sulfitting, drying and storage“

       Supported by State Planning Organization (DPT)

       Start and end of the project: 31.01.2006–31.01.2009.

       Project number: 2003K12019019-6

         

     Changes in phenolics and anthocyanins of black carrot juice concentrate during production and storage and their relation to antioxidant activity”

Supported by Ankara University Research Foundation.

      Start and end of the project:  01.04.2007–01.04.2009. 

      Project number:  07B4343002.

        

      Chemical properties of selected pomegranate varieties grown in

       Turkey“

 Supported by Ankara University Research Foundation.

       Start and end of the project:  01.08.2008–14.10.2009. 

       Project number: 08H4343004

      

      Changes in chemical properties and losses of sulphur dioxide during drying of Malatya apricots“

Supported by Ankara University Research Foundation.

      Start and end of the project: 01.08.2008–14.10.2009. 

      Project number: 08H434300.

        

      “Thermal and storage stabilities of anthocyanins from black mulberry and some chemical and antimicrobial properties of bşack mulberry”

      Supported by The Scientific and Technological Research Counsil of Turkey (TÜBİTAK,

      TOVAG).         

Start and end of the project: 1.9.2011–1.9.2012. 

      Project number: 111R004

       

      Effects of various fining agents on the composition of pomegranate juice”

Supported by Ankara University Research Foundation.

      Start and end of the project: 01.09.2008–04.02.2013. 

      Project number: 09B4343002

       

      “Clarification of strawberry and pomegranate juices by hot

      clarification” 

Supported by Ankara University Research Foundation.

      Start and end of the project: 18.03.2013–18.03.2014. 

      Project number: 13L4343003

 

     Clarification of red grape juice from Kalecik Karası grapes (Vitis vinifera L.) with various clarification agents and effects of clarification on the color of grape juice”

Supported by Ankara University Research Foundation.

      Start and end of the project: 18.03.2013–18.03.2014. 

      Project number: 13L4343004

 

      Determination of sorbic acid application parameters in unsulfured sun-dried apricots and changes in microbiological and chemical qualities of unsulfured sun-dried apricots containing sorbic acid at various concentrations during storage at various temperatures”

Supported by Ankara University Research Foundation.

      Start and end of the project: 10.05.2013–10.05.2015. 

      Project number: 13B4343005


“The effects of SO2 concentration, polyphenol oxidase activity and apricot contents on the browning of apricots during sun-drying and storage at various temperatures

      Supported by The Scientific and Technological Research Counsil of

      Turkey (TÜBİTAK,  TOVAG).         

      Start and end of the project: 01.03.2014–01.11.2015 

      Project number: 113O456

 

“Changes in microbiological, chemical and sensorial quality characteristics of kefir beverages fortified with anthocyanin-rich fruit and vegetable juices during storage”

Supported by Ankara University Research Foundation.

      Start and end of the project: 27.03.2017–08.07.2018.     

      Project number:  17B0443002

      

Production of novel fermented beverage from black carrot juice and changes in microbiological, chemical and sensorial quality characteristics of these fermented beverages during storage”

Supported by Ankara University Research Foundation.

      Start and end of the project: 25.04.2018–25.04.2019. 

      Project number: 18H0443001

      

Effect of different amino acids on the thermal stability of strawberry anthocyanins”

Supported by Ankara University Research Foundation.

      Start and end of the project: 25.04.2018–25.04.2019. 

      Project number: 18L0443008

      


         “Effects of cinnamon, ginger and clove extracts on the stability of

          anthocyanins in black mulberry juices added lemon juice to

          regulate acidity”

          Supported by Ankara University Research Foundation.

          Start and end of the project: 09.09.2019

          –09.09.2020.                                                         

          Project number: 19L0443009


          “Integrated effects of HMF and copigments on the anthocyanins in

           pomegranate juice”

           Supported by Ankara University Research Foundation.

           Start and end of the project:  09.09.2019

           –09.09.2020.                                                              

           Project number: 19L0443010



Projects attended as a “project assistant”:

 

Determination of peroxidase and lipoxygenase activities and thermal inactivation kinetics of okra, green beans and pinto beans

Supported by Ankara University Research Foundation.

Start and end of the project: 30.10.1996–01.10.1998.

Project number: 96.11.12.02. 

      

 Studies on the desulfiting methods of dried apricots”

Supported by Ankara University Research Foundation.

Start and end of the project: 01.10.1996–04.10.2001.

Project number: 96.25.00.12.  

          

Shelf-life determination of frozen vegetables”

 Supported by Ankara University Research Foundation.

Start and end of the project: 12.11.1997–14.11.2000.

Project number: 97.11.12.03.  

        

Studies on the degradation of anthocyanins in sour cherry juice by hydroge peroxide”    

Supported by Ankara University Research Foundation.

Start and end of the project:  17.04.1998–08.06.2000.

Project number: 98.11.12.01.  

        

Effect of various blanching times on peroxidase and lipoxygenase activities and quality

factors of pinto beans and okra”

Supported by Ankara University Research Foundation.

Start and end of the project: 14.12.1998–14.12.2000.

Project number: 98.11.12.03.  

 

Degradation kinetics of ascorbic acid in different fruit juices

 by   hydrogen  peroxide”  

 Supported by Ankara University Research Foundation.    

 Start and end of the project: 2001–18.11.2003.

 Project number: 20010711039.

Adsorption isotherms of traditional Turkish foods”

 Supported by State Planning Organization (DPT)

 Start and end of the project: 11.01.2004–11.01.2007. 

 Project number: 2004-K-120-900.

 

Changes in antimicrobial activity and phenolic contents during

 the production of  pomegranate juice”    

 Supported by Ankara University Research Foundation.

 Start and end of the project: 24.12.2007–23.03.2010. 

 Project number: 08B4343002.

 

 Increasing the color intensity and stability of sour cherry

  nectars by copigmentation and changes in color during storage

        Supported by The Scientific and Technological Research Counsil of

        Turkey (TÜBİTAK, TOVAG).           

        Start and end of the project:  01.03.2015–01.03.2017. 

        Project number: 213O249

        

     Effect of amino acids added to mixed fruit juice containing

      pomegranate and orange juices on the thermal stability of

      anthocyanins  

      Supported by Ankara University Research Foundation.

      Start and end of the project: 24.12.2018–23.03.2020. 

      Project number: 08B4343002

   

 

JOB EXPERIENCE

 

1991 – 1992

§  Research Assistant 

  Viticulture & Enology Research Center

  California State University, Fresno – U.S.A.

 

Sugar and organic acid analyses by HPLC and determination of pH, brix and titration acidity in grape juice and grape juice concentrates

 

1991 – 1992

§  Quality Control Assistant

   Dairy Processing Plant

   California State University Fresno - U.S.A.




     

 



     

 

PUBLICATION LIST


Research articles published in “Science Citation Index” journals:


Yemenicioğlu A, Özkan M, Cemeroğlu B.  1997.  Heat inactivation kinetics of apple polyphenol oxidase and activation of its latent form. Journal of Food Science, 62(3), 508–510.



Yemenicioğlu A, Özkan M, Velioğlu S, Cemeroğlu B.  1998.  Thermal inactivation kinetics of peroxidase and lipoxygenase from fresh pinto beans (Phaseolus vulgaris).  Zeitschrift für Lebensmitteluntersuchung und -Forschung A (European Food Research and Technology), 206(4), 294–296.



Yemenicioğlu A, Özkan M, Cemeroğlu B.  1998.  Thermal stabilities of peroxidases from fresh pinto beans. Journal of Food Science, 63(6), 987–990.



Yemenicioğlu A, Özkan M, Cemeroğlu B.  1998.  Partial purification and thermal characterization of peroxidase from okra (Hibiscus esculentum).  Journal of Agricultural and Food Chemistry, 46(10), 4158–4163.

 


Özkan M, Yemenicioğlu A, Çıtak B, Cemeroğlu B.  2000.  Effect of hydrogen peroxide on sour cherry anthocyanins.  Journal of Food Quality, 23(4), 421–428.

 


Özkan M, Yemenicioğlu A, Asefi N, Cemeroğlu B. 2002. Degradation kinetics of anthocyanins from sour cherry, pomegranate and strawberry juices by hydrogen peroxide. Journal of Food Science, 67(2), 525–529.

 


Özkan M.  2002. Degradation of anthocyanins in sour cherry and pomegranate juices by hydrogen peroxide in the presence of added ascorbic acid. Food Chemistry, 78(4), 499–504.

 


Özkan M, Cemeroğlu B. 2002. Desulfiting dried apricots by hydrogen peroxide. Journal of Food Science, 67(5), 1631–1635. 

 


Özkan M, Cemeroğlu B.  2002.  Desulfiting dried apricots by hot air flow.  Journal of the Science of Food and Agriculture, 82(15), 1823–1828.

 


Özkan M, Kırca A, Cemeroğlu B.  2003. Effect of moisture content on CIE color values in dried apricots.  European Food Research and Technology, 216(3), 217–219.

 


Kırca A, Özkan M, Cemeroğlu B.  2003.  Thermal stability of black carrot anthocyanins in blond orange juice.  Journal of Food Quality, 26(5), 361–366.

 


Özkan M, Kırca A, Cemeroğlu B. 2004.  Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices. Food Chemistry, 88(4), 591–597.

 


Özkan M., Yemenicioğlu A, Cemeroğlu B.  2005.  Degradation of various fruit juice anthocyanins by hydrogen peroxide. Food Research International, 38(8-9), 1015–1021.

 


Kırca A, Özkan M, Cemeroğlu B. 2006. Stability of black carrot anthocyanins in various juices and nectars. Food Chemistry, 97(4), 598–605.

 


Kırca A, Yemiş O, Özkan M.  2006.  Chlorophyll and color changes in grapevine leaves preserved by passive modification. European Food Research and Technology, 223(3), 387–397.

 


Kırca A, Özkan M, Cemeroğlu B. 2007.  Effect of temperature, solid content and pH on the stability of black carrot anthocyanins.  Food Chemistry, 101(1), 212–218.

 


Kırca A, Özkan M, Cemeroğlu B. 2007.  Storage stability of strawberry jam color enhanced with black carrot juice concentrate.  Journal of Food Processing and Preservation, 31(5), 531–545.  



Sağırlı F, Tağı Ş, Özkan M, Yemiş, O.  2008.  Chemical and microbial stability of high moisture dried apricots during storage. Journal of the Science of Food and Agriculture, 88(5), 858–869.



Turfan Ö, Türkyılmaz M, Yemiş O, Özkan M. 2011.  Anthocyanin and color changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruit. Food Chemistry, 129(4), 1644–1651.


 


Türkyılmaz M,  Yemiş O, Özkan M. 2012. Clarification and pasteurization effects on monomeric anthocyanins and percent polymeric color of black carrot (Daucus carota L.) juice.  Food Chemistry, 134(2), 1052–1058. 5

 


Turfan Ö, Türkyılmaz M,  Yemiş O, Özkan M. 2012. Effects of clarification and storage on anthocyanins and color of pomegranate juice concentrates.  Journal of Food Quality, 35(4), 272–282.

 


Türkyılmaz M, Özkan M. 2012.  Kinetics of anthocyanin degradation and polimeric color formation in black carrot juice concentrates.  International Journal of Food Science and Technology, 47(11),  2273–2281. (November issue)

 


Türkyılmaz M,  Tağı Ş, Dereli U, Özkan M. 2013. Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and color of pomegranate juices.  Food Chemistry,  138(2-3), 1810–1818. (June issue)

 


Türkyılmaz M,  Tağı Ş, Özkan M.  2013. Changes in chemical and microbial qualities of dried apricots containing sulphur dioxide at different levels during storage. Food and Bioprocess Technology,  6(6), 1526–1538.

 


Coşkun AL, Türkyılmaz M, Aksu ÖT, Koç BE, Yemiş O, Özkan M.  2013.  Effects of various sulfuring methods and storage temperatures on the physical and chemical quality of dried apricots.  Food Chemistry, 141(4), 3670–3680. (December issue)

 


Türkyılmaz M, Özkan M.  2014.  Effects of condensed tannins on anthocyanins and color of authentic pomegranate (Punica granatum L.) juices. Food Chemistry, 164(?), 324–331. (December issue)

 


Türkyılmaz M,  Özkan M, Güzel N.  2014.  Loss of sulfur dioxide and changes in some chemical properties of Malatya apricots (Prunus armeniaca L.) during sulfuring and drying.  Journal of the Science of Food and Agriculture.  94(12), 2488–2496.          

 


Güzel N, Türkyılmaz M, Yemiş O, Tağı Ş, Özkan M.  2014.  Changes in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruit during production and their relation with antioxidant activity.  LWT-Food Science and Technology, 59(2), 933–940. (December issue)

 


Alagöz S, Türkyılmaz M, Tağı Ş, Özkan M. 2015.  Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage. Food Chemistry, 174, 356–364. (December issue)

 


Erkan-Koç, B., Türkyılmaz, M., Yemiş, O., Özkan, M. 2015.  Effects of various protein- and polysaccharide-based clarification agents on antioxidative compounds and colour of pomegranate juice.  Food Chemistry, 184, 37–45.

 


Dereli U, Türkyılmaz M, Yemiş O, Özkan M. 2015. Effects of clarification and pasteurization on the phenolics, antioxidant capacity, color density and polymeric color of black carrot (Daucus carota L.) juice.  Journal of Food Biochemistry, 39(5), 528–537. 

 


Navruz A, Türkyılmaz M, Özkan M. 2016.  Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage. Food Chemistry, 197, 150–160.

 


Salur-Can, A., Türkyılmaz, M., Özkan, M. 2017. Effects of sulfur dioxide concentration on organic acids and β-carotene in dried apricots during storage. Food Chemistry, 221, 412421.

 


Altındağ, M., Türkyılmaz, M., Özkan, M. 2018.  Changes in polyphenol profile of dried apricots containing SO2 at various concentrations during storage. Journal of the Science of Food and Agriculture. 98(7), 2530–2539.

 


Hamzaoğlu, F., Türkyılmaz, M., Özkan, M. 2018.  Effect of SO2 on sugars, indicators of Maillard reaction and browning in dried apricots during storage. Journal of the Science of Food and Agriculture, 98(13), 4988–4999.

 


Ertan, K., Türkyılmaz, M., Özkan, M. 2018.  Effect of sweeteners on anthocyanin stabilities and colour properties of sour cherry and strawberry nectars during storage. Journal of Food Science and Technology, 55(10), 4346–4355.

 


Hamzaoğlu, F., Türkyılmaz, M., Özkan, M. 2018. Amino acid profile and content of dried apricots containing SO2 at different concentrations during storage. Quality Assurance and Safety of Crops & Foods, 10(4), 361–369.



Türkyılmaz, M., Hamzaoğlu, F., Özkan, M. 2019.  Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries.  Food Chemistry, 281, 242–250.

 


Ertan, K., Türkyılmaz, M., Özkan, M. 2019.  Effects of natural copigment sources in combination with sweeteners on the stability of anthocyanins in sour cherry nectars. Food Chemistry, 294, 423–432.


Research articles published in peer reviewed International journals:

 

Yemenicioğlu A, Özkan M, Cemeroğlu B.  1998.  Heat inactivation kinetics of pectin methylesterase from orange and grapefruit peels-Peroxidase as an indicator of peel blanching.  Fruit Processing, 8(4), 158–161.

 

 

Research articles published in peer reviewed national journals:

 

Yemenicioğlu A, Özkan M, Cemeroğlu B.  1998.  Regeneration kinetics of peroxidase from fresh pinto beans (Phaseolus vulgaris).  Gıda, 23(2), 157–159.

 

Yemenicioğlu A, Özkan M, Cemeroğlu B.  1999.  Some characteristics of polyphenol oxidase and peroxidase from taro (Colocasia antiquorum).  Turkish Journal of Agriculture and Forestry, 23(4), 425–430.

 

Erkan Koç B, Türkyılmaz M,  Özkan M. 2012.  Siyah havuç suyu konsantresinin akide şekerlerinde renklendirici olarak kullanılması ve monomerik antosiyaninlerin depolama stabilitesinin belirlenmesi (Use of black carrot juice concentrate in candies as a colorant and stabilities of monomeric anthocyanins during storage).  Akademik Gıda,  10(1), 30–39.

 

Türkyılmaz M,  Tağı Ş, Özkan M, Öztürk K, Öztürk B.  2013.  Chemical and microbial differences in dried apricots containing sulfur dioxide at different levels.  Gıda, 38(5), 31–40.

 

Türkyılmaz M, Tağı Ş, Özkan M. 2017.  Effects of extraction solvents on the polyphenol contents, antioxidant and antimicrobial activities of pomegranate (Punica granatum L. var. Hicaznar) parts.  Akademik Gıda, 15(2), 109–118.

 

Review articles published in peer reviewed national journals:

 

Özkan M, Cemeroğlu B.  1996.  Gıdalarda sülfit uygulamaları (Sulfite applications in foods).  Gıda Teknolojisi,  1(9), 46–52.

 

Özkan M, Cemeroğlu B.  1997.  Karotenoidler: Özellikleri ve gıdalarda uygulamaları (Carotenoids: Properties and applications in foods). Gıda Teknolojisi,  2(11), 34–44.

 

Özkan M, Kırca A.  2001. Gıdalarda hidrojen peroksit uygulamaları (Applications of hydrogen peroxide in foods). Gıda, 26(1), 17–24.

 

Kırca A, Özkan M. 2003.  Domateslerin işlenmesinde likopenin stabilitesi (Stability of lycopene during tomato processing).. Akademik Gıda, 1(4), 30–42.

 

Erkan Koç B, Özkan M. 2011. Gıda endüstrisinde kitosanın kullanımı (Utilization of chitosan in food industry). Gıda, 36(3), 161–168.

 

Dıblan S, Özkan M. 2013.  Çeşitli durultma yardımcı maddelerinin kırmızı şarap antosiyaninleri üzerine etkisi (Effects of various clarification agents on the anthocyanins of red wines). .  Gıda, 38(1), 47–54.

 

Türkyılmaz M, Özkan M. 2014. Isıl olmayan pastörizasyon yöntemlerinin                                                             meyve sularındaki antosiyaninler üzerine etkisi (Effects of non-thermal pasteurization methods on the anthocyanins of fruit juices).  Gıda Teknolojisi, 1(1), 77-80.

 

 

Books:

 

Özkan M, Cemeroğlu B, Toklucu AK. 2010. Gıda Mühendisliğinde Reaksiyon Kinetiği (Reaction Kinetics in Food Engineering). 174 pp, Gıda Teknolojisi Derneği Yayınları No: 42, Bizim Grup Basımevi, Ankara.

 

Özkan M, Cemeroğlu B, Türkyılmaz M. 2011. Gıda Mühendisliğinde Kütle ve Enerji Denklikleri (Mass and Energy Balances in Food Engineering). 251 s, Gıda Teknolojisi Derneği Yayınları No: 43, Bizim Grup Basımevi, Ankara.

 

Book chapters:

 

Cemeroğlu B, Özkan M. 2005.  Isıl işlem hesaplamaları (Calculations of heat processing). Gıda Mühendisliğinde Temel İşlemler (Unit Operations in Food Engineering), B Cemeroğlu (ed.), pp. 359-434, Başkent Klişe Matbaacılık, Ankara.

 

Özkan M, Cemeroğlu B.  2005.  Isıl işlem sırasında gıda bileşenlerinin parçalanma kinetiği (Degradation kinetics of food components during heat processing).  Gıda Mühendisliğinde Temel İşlemler (Unit Operations in Food Engineering), B Cemeroğlu (ed.), pp. 435-490, Başkent Klişe Matbaacılık, Ankara.

 

Cemeroğlu, B., A. Yemenicioğlu A ve Özkan M.  2009.  Meyve ve sebzelerin bileşimi (Composition of fruits and vegetables).  Meyve ve Sebze İşleme Teknolojisi (Fruit and Vegetable Processing Technology), Cilt I, B. Cemeroğlu (ed.), 3rd ed.,  pp. 1-236, Gıda Teknolojisi Derneği Yayınları #: 38, Bizim Grup Basımevi, Ankara.

 

Yemenicioğlu, A. ve Özkan M. 2009. Meyve ve sebzelerle bunlardan elde edilen ürünlerin dayandırılma yöntemleri (Preservation methods for fruits and vegetables and their products), Meyve ve Sebze İşleme Teknolojisi (Fruit and Vegetable Processing Technology), Volume I, B. Cemeroğlu, (ed.), 3rd ed.,  pp. 237-326, Gıda Teknolojisi Derneği Yayınları #: 38, Bizim Grup Basımevi, Ankara.

 

Cemeroğlu B ve Özkan M. 2009. Konserve üretim teknolojisi (Canning processing technology). Meyve ve Sebze İşleme Teknolojisi (Fruit and Vegetable Processing Technology), Volume II,  B. Cemeroğlu (ed.), 3rd ed.,  pp. 167-402, Gıda Teknolojisi Derneği Yayınları #: 39, Bizim Grup Basımevi, Ankara.  

 

Cemeroğlu B ve Özkan M. 2009.  Reçel-marmelat üretim teknolojisi (Jam-marmalade processing technology). Meyve ve Sebze İşleme Teknolojisi (Fruit and Vegetable Processing Technology),  Volume II B. Cemeroğlu (ed.), 3rd ed.,  pp. 441-478, Gıda Teknolojisi Derneği Yayınları #: 39, Bizim Grup Basımevi, Ankara.

 

Cemeroğlu B ve Özkan M. 2009.  Kurutma teknolojisi (Drying technology). Meyve ve Sebze İşleme Teknolojisi (Fruit and Vegetable Processing Technology), Volume II, B Cemeroğlu (ed.), 3rd ed.,  pp. 479-626, Gıda Teknolojisi Derneği Yayınları #: 39, Bizim Grup Basımevi, Ankara.

 

Özkan M, Kırca A ve Cemeroğlu B. 2010.  Gıdalara uygulanan bazı özel analiz yöntemleri (Some specific methods applied to foods).  Gıda Analizleri (Food Analysis), 2nd ed., B Cemeroğlu (ed.), pp. 87–156, Gıda Teknolojisi Derneği Yayınları #: 34, Bizim Grup Basımevi, Ankara.

 

Kırca A ve Özkan M. 2010.  Değişik amaçlı bazı test ve analiz yöntemleri (Some test and analysis methods for various purposes). Gıda Analizleri (Food Analysis), 2nd ed., B Cemeroğlu (ed.), pp. 157–200, Gıda Teknolojisi Derneği Yayınları #: 34, Bizim Grup Basımevi, Ankara.

 

Yemiş O, Türkyılmaz M ve Özkan M. 2010.  Gıda analizlerinde HPLC yöntemleri (HPLC methods in food analyses). Gıda Analizleri (Food Analysis), 2nd ed., B Cemeroğlu (ed.), pp. 257-350, Gıda Teknolojisi Derneği Yayınları #: 34, Bizim Grup Basımevi, Ankara.

 

Özkan M, Yemiş O ve Cemeroğlu B. 2010.  Tampon ve standart çözeltilerin hazırlanmaları (Preparation of tampon and standard solutions). Gıda Analizleri (Food Analysis), 2nd ed., B Cemeroğlu (ed.), pp. 607-622, Gıda Teknolojisi Derneği Yayınları #: 34, Bizim Grup Basımevi, Ankara.

 

Türkyılmaz M, Özkan M. 2016.  Mulberry juice. In Handbook of Functional Beverages and Human Health, F Shahidi and C Alasalvar (eds.), pp. 399–421, CRC Press, Taylor and Francis Group, Boca Raton, FL, U.S.A.


Oral presentations

 

Sağırlı F, Tağı Ş, Özkan M. Effects of storage and hydrogen peroxide dip on the quality of intermediate-moisture apricots. 5th International Congress on Food Technology, E.S. Lazos (ed.), 9-11 March 2007, pp 318-325, Thessaloniki, Greece. 

 

Coşkun AL, Turfan Ö,  Yemiş O, Asma BM,  Öztürk K, Özkan M. Effects on sulfuring methods and storage temperatures on the color of dried apricots.  2nd International Congress on Food and Nutrition, C. Alasalvar (ed.), p. 62, 24-26 October 2007, İstanbul. 

         

Türkyılmaz M, Muhacir N, Özkan M. Antioxidant activity and phenolic content of major pomegranate varieties grown in Turkey.  3rd International Congress on Food and Nutrition, S Bekiroğlu (ed.), p. 69, 22-25 April 2009, Antalya. 

 

Koç, BE, Türkyılmaz M, Apaydın E, Turfan Ö, Yemiş O, Özkan M. Comparison of various characteristics of pomegranate juices produced from whole fruits and arils. 16th IFU Congress, Bridging juice with science, health and technology, May 2–8, 2010, İstanbul.

          

Türkyılmaz M, Yemiş O, Özkan M. Stability of black carrot anthocyanins during processing and storage. 16th IFU Congress, Bridging juice with science, health and technology, May 2–8, 2010, İstanbul.

          

Turfan Ö, Türkyılmaz M, Yemiş O, Koç BE, Özkan M. Stability of pomegranate anthocyanins during processing and storage. 6th International Congress on Pigments in Foods, J Deli (ed.), p. 52-55, June 20–24, 2010, Budapest, Hungary. 

Türkyılmaz M, Yemiş O, Özkan M. Stability of black carrot anthocyanins during processing and storage. 6th International Congress on Pigments in Foods, J Deli (ed.), p. 56-59, June 20–24, 2010, Budapest, Hungary. 

          

Erbay, B., Türkyılmaz, M, Özkan, M., Küçüköner, E. Changes in anthocyanins and color of black mulberry juice during clarification and heating. International Food Congress, Novel Approaches in Food Industry, p. 142, May 26–29, 2011, Çeşme, İzmir.

 

Erbay, B., Türkyılmaz, M, Özkan, M., Küçüköner, E. Effects of different storage  conditions on the anthocyanins, phenolics and antioxidant activity of black mulberry juice concentrate.  4rd International Congress on Food and Nutrition, p. 62, 12–14 October 2011, İstanbul. 

         

Türkyılmaz, M., Tağı, Ş., Dereli, U., Özkan, M. Effects of pressing programs and yields on the antioxidant activity, phenolic content and color of pomegranate juice. Conference in Food Quality and Safety and Hygienic Engineering and Design, 19-20 September 2013, Skopje, Macedonia.

 

Muhacir, N., Türkyılmaz, M., Yemiş, O., Tağı, Ş., Özkan, M. Effects of clarification and pasteurization on hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit. Conference in Food Quality and Safety and Hygienic Engineering and Design, 19-20 September 2013, Skopje, Macedonia.

 

Dıblan, S., Menevseoğlu, A., Türkyılmaz, M., Özkan, M. Degradation of ascorbic acid in strawberry juice concentrates during storage at various temperatures.  International Food Congress, Novel Approaches in Food Industry, p. 31, May 26–29, 2014, Kuşadası.

 

Dıblan, S., Türkyılmaz, M., Özkan, M. Effects of various clarification agents on the anthocyanins and color of red grape juice from Kalecik Karası grapes (Vitis vinifera L.). 4th International Conference and Exhibition on Food Processing & Technology, p. 103, 10-12 August 2015, London, UK.

 

Alagöz, S., Türkyılmaz, M., Özkan, M. Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage. 4th International Conference and Exhibition on Food Processing & Technology, p. 104, 10-12 August 2015, London, UK.

 

Ertan, K., Türkyılmaz, M., Özkan, M. Effects of various co-pigments, honey and sugars on anthocyanins and color of sour cherry nectars. 4th International Conference and Exhibition on Food Processing & Technology, p. 106, 10-12 August 2015, London, UK.

          

Alagöz Kabakcı, S., Türkyılmaz, M., Özkan, M.  2018.  Changes in quality characteristics of kefir beverages fortified with anthocyanin-rich fruit and vegetable juices during storage.  3rd International Congress on Food Technology, O407, 10–12 October 2018, Nevşehir, Turkey.

 

Alagöz Kabakcı, S., Türkyılmaz, M., Ünal, H., Özkan, M.  2018.  Effects of K-sorbate dip parameters on sorbic acid content of dried apricots.  3rd International Congress on Food Technology, O391, 10–12 October 2018, Nevşehir, Turkey.

 

Poster presentations

 

Özkan M, Yemenicioğlu A, Cemeroğlu B. 2004.  Degradation of various fruit juice anthocyanins by hydrogen peroxide juices.  3rd International Congress on “Pigments in Food more than colours... L. Dufossé (ed.), p. 106-109, June 14–17 2004,  Quimper, France.

 

Kırca A, Özkan M, Cemeroğlu B. 2004.  Stability of black carrot anthocyanins in various juices.  3rd International Congress on “Pigments in Food more than colours... L. Dufossé (ed.), p. 56-58, June 14–17, 2004, Quimper, France. 

         

Kırca A, Özkan M, Cemeroğlu B.  Thermal stability of black carrot anthocyanins in blond orange juice. International Congress on Information Technology in Agriculture, Food and Environment. p.525-528.7-10 October 2003.  İzmir.

          

Yemiş O, Turfan Ö, Özkan  M. Anthocyanin and color changes during processing of pomegranate juice concentrate.  2nd International Congress on Food and Nutrition, C. Alaslavar (ed.), p. 108, 24-26 October 2007, İstanbul. 

          

Türkyılmaz M, Özkan M. Changes in anthocyanins and color of black carrot juice concentrate during processing and storage. 3rd International Congress on Food and Nutrition, S Bekiroğlu (ed.), p. 144, 22-25 April 2009, Antalya. 

 

Türkyılmaz M, Dereli U, Özkan M. Effects of processing and storage on the antioxidant activity of black carrot juice concentrate and its relation with phenolic content. 3rd International Congress on Food and Nutrition, S Bekiroğlu (ed.), p. 136, 22-25 April 2009, Antalya. 

          

Türkyılmaz M, Dereli U, Muhacir N, Tağı Ş, Özkan M. Effects of various juice yields on the antioxidant activity, antimicrobial activity and phenolic contents of pomegranate juice.  3rd International Congress on Food and Nutrition, S Bekiroğlu (ed.), pp. 144-145, 22-25 April 2009, Antalya. 

          

Türkyılmaz M, Muhacir N, Özkan M. Characteristics of some Turkish pomegranate varieties, 16th IFU Congress, Bridging juice with science, health and technology, May 4–5, 2010, İstanbul.

          

Koç, B.E., Özkan, M. Application of chitosan in foods. 1st International Congress on Food Technology, p. 325, November 3–6, 2010, Antalya.

         

Türkyılmaz, M., Özkan, M. Anthocyanin and organic acid profiles of major pomegranate varieties grown in Turkey. 1st International Congress on Food Technology, November 3–6, 2010, Antalya.

         

Erbay, B., Türkyılmaz, M, Özkan, M. Effect of processing on the antioxidant activity of black mulberry (morus nigra) juice and its relation with phenolic content. International Food Congress, Novel Approaches in Food Industry, p. 997, May 26–29, 2011, Çeşme, İzmir.

 

Erkan-Koç, B., Özkan, M. Effects of two different clarification treatments on chemical composition of pomegranate juice. International Food Congress, Novel Approaches in Food Industry, p. 941, May 26–29, 2011, Çeşme, İzmir.

 

Türkyılmaz, M, Özkan, M., Tağı, Ş.  Comparision of phenolic contents, antioxidant and antimicrobial activities in pomegranate rind, skin and seed. International Food Congress, Novel Approaches in Food Industry, p. 1005, May 26–29, 2011, Çeşme, İzmir.

 

Güçer, Y., Özkan, M. Antioxidant activities of polyphenols.  4rd International Congress on Food and Nutrition, p. 143, 12-14 October 2011, İstanbul. 

    

Türkyılmaz, M., Özkan, M. Changes in some chemical properties of Malatya apricots after sulfuring and drying.  4rd International Congress on Food and Nutrition, p. 144, 12-14 October 2011, İstanbul. 

          

Güzel, N., Tağı, Ş., Özkan, M. Microbial and chemical stability of dried fruits.  4rd International Congress on Food and Nutrition, p. 146, 12-14 October 2011, İstanbul. 

    

Türkyılmaz, M., Tağı, Ş., Özkan, M., Menevşeoğlu, A., Öztürk, K., Öztürk, B. Chemical and microbial differences in dried apricots containing sulfur dioxide at different levels. 12th IFT Annual Meeting + Food Expo, p. 275, 25−28 June 2012, Las Vegas.

           

Orhan, B., Türkyılmaz, M., Erkan-Koç, B., Özkan, M. Effects of cold- and hot clarification methods on the turbidity and anthocyanins of pomegranate juice.  International Food Congress, Novel Approaches in Food Industry, p. 232, May 26–29, 2014, Kuşadası.

          

Orhan, B., Türkyılmaz, M., Erkan-Koç, B., Özkan, M. Effect of hot clarification on ascorbic acid, polyphenols and anthocyanins in strawberry juices. Annual Conference & Exhibition Functional Foods, Nutraceuticals, Natural Health Products, and Dietary Supplements, p. 184, October 14–17, 2014, İstanbul.

 

Türkyılmaz, M., Özkan, M. Influences of proanthocyanidins on anthocyanins and color of pomegranate juices. Annual Conference & Exhibition Functional Foods, Nutraceuticals, Natural Health Products, and Dietary Supplements, p. 163, October 14–17, 2014, İstanbul.

 

Özkan, M.,  Ertan, K., Türkyılmaz, M. Color stability of sour cherry nectars containing various phenolic extracts and sweeteners during storage. 4th International Conference and Exhibition on Food Processing & Technology, p. 143, 10-12 August 2015, London, UK.

 

Türkyılmaz, M., Ertan, K., Özkan, M. Enhancing the color stability of strawberry nectars by various co-pigments and sweeteners. 4th International Conference and Exhibition on Food Processing & Technology, p. 145, 10-12 August 2015, London, UK.

 

Hamzaoğlu, F., Türkyılmaz, M., Özkan, M. Effect of various SO2 concentrations on sugars and amino acids in sulfured dried apricots. 4th International Conference and Exhibition on Food Processing & Technology, p. 153, 10-12 August 2015, London, UK.

           

Güzel, N., Özkan, M. Effects of moisture contents and strage temperatures on browning of non-sulfitld sun dried apricots. 4th International Conference and Exhibition on Food Processing & Technology, p. 157, 10-12 August 2015, London, UK.

 

Salur, A., Türkyılmaz, M., Özkan, M. Changes in β-carotene content, pH and titratable acidity during sulphuring at different concentrations and drying of apricots. 4th International Conference and Exhibition on Food Processing & Technology, p. 158, 10-12 August 2015, London, UK.

          

Orhan, B., Navruz A., Türkyılmaz, M., Özkan, M. Effects of various co-pigments on the stability of anthocyanins in sour cherry juice concentrate during storage. 4th International Conference and Exhibition on Food Processing & Technology, p. 162, 10-12 August 2015, London, UK.

          

Altındağ, M., Türkyılmaz, M., Özkan, M. Effects of sulfuring at different concentrations on polyphenols an polyphenol oxidase activity in dried apricots. 4th International Conference and Exhibition on Food Processing & Technology, p. 164, 10-12 August 2015, London, UK.

          

Ertan, K., Türkyılmaz, M., Özkan, M. Effects of sweeteners on anthocyanins and turbidity of sour cherry nectars during storage. 30th EFFoST International Conference, Targeted Technology for Sustainable Food Systems, 28-30 November 2016, Vienna, Austria.

          

Hamzaoğlu, F., Altındağ, M., Salur, A., Türkyılmaz, M., Özkan, M. Effects of organic acids, sugars and amino acids on browning of dried apricots containing SO2 at different concentrations during storage. 30th EFFoST International Conference, Targeted Technology for Sustainable Food Systems, 28-30 November 2016, Vienna, Austria.

          

Bingöl, A., Apaydın, E., Özkan, M., Türkyılmaz, M.  Chances in antioxidant activity and phenolic content of pomegranate juice concentrate during storage.  19th International Conference on Food Processing & Technology, p.122, 23–25 October 2017, Paris, France.

    

Hamzaoğlu, F., Türkyılmaz, M.,  Özkan, M.  Use of hydrogen peroxide to remove sulfur dioxide from oversulfitted dried apricots.  19th International Conference on Food Processing & Technology, p.121, 23–25 October 2017, Paris, France.

 

Navruz A., Halici, D.O., Semerci, E., Gulmez, N., Erkan-Koc, B., Türkyılmaz, M.,  Özkan, M.  Changes in anthocyanins and color of strawberry juice concentrates during storage. 19th International Conference on Food Processing & Technology, p.125, 23–25 October 2017, Paris, France.

 

Hamzaoğlu, F., Sevindik H., Özkan, M.,  Türkyılmaz, M.  Thermal stabilities of lycopene and β-Carotene in pink grapefruit juice and tomato pulp.  19th International Conference on Food Processing & Technology, p.120, 23–25 October 2017, Paris, France.

          

Hamzaoğlu, F. Özkan, M.,  Türkyılmaz, M.  Effects of various copigment sources on the stabilities of anthocyanins isolated from sour cherry juice concentrates during storage. 31st EFFoST International Conference - Food Science and Technology Challenges for the 21st Century - Research to Progress Society, p1.153, 13–16 November 2017, Sitges, Spain.

 

Bay, A., Güney, H.G., Gülseven, E., Emektar, K., Ayhan, M.F., Hamzaoğlu, F. Özkan, M.,  Türkyılmaz, M.  Copigmentation effect of amino acids on the stability of anthocyanins in orange and pomegranate mixed juices during storage. 31st EFFoST International Conference - Food Science and Technology Challenges for the 21st Century - Research to Progress Society, p2.046, 13–16 November 2017, Sitges, Spain.

 

Altındağ, M. Özkan, M., Türkyılmaz, M.  Effect of SO2 concentration on polyphenol oxidase activity and polyphenols in dried apricots during storage. 31st EFFoST International Conference - Food Science and Technology Challenges for the 21st Century - Research to Progress Society, p1.154, 13–16 November 2017, Sitges, Spain.

 

Alagöz Kabakcı, S., Türkyılmaz, M., Ünal, H., Özkan, M.  2018.  Development of simple titrimetric method for the determination of sorbic acid in dried apricots.  3rd International Congress on Food Technology, P390, 10–12 October 2018, Nevşehir, Turkey.

 

Alagöz Kabakcı, S., Türkyılmaz, M., Özkan, M.  2018.  Effects of copigment sources on sour cherry anthocyanins at various heating temperatures.  3rd International Congress on Food Technology, P406, 10–12 October 2018, Nevşehir, Turkey.

 

Erdal, E., Soysal, H., Öztürk, A., Sarı, E., Göçmen, M., Hamzaoğlu, F., Türkyılmaz, M., Özkan, M.  2018.  Effects of various amino acids and pHs on the thermal stability of anthocyanins in strawberry juice.  3rd International Congress on Food Technology, P396, 10–12 October 2018, Nevşehir, Turkey.

 

Dıblan, S., Menevşeoğlu, M., Türkyılmaz, M., Hamzaoğlu, F., Özkan, M.  2018.  Changes in polyphenols and antioxidant activity in strawberry juice concentrates during storage at various temperatures.  3rd International Congress on Food Technology, P397, 10–12 October 2018, Nevşehir, Turkey.

 

Salur-Can, A., Türkyılmaz, M., Özkan, M. Effect of SO2 concentration on Maillard indicators in sulfured-dried apricots during storage.  4th International Conference on Food Chemistry and Technology, FCT-2018 Abstract Book, p. 31, 5–7 November 2018, Berlin, Germany.

 

Türkyılmaz, M.,  Yemiş, O., Hamzaoğlu, F., Özkan, M. Changes in anthocyanins in black carrot juice concentrate stored at various temperatures.  4th International Conference on Food Chemistry and Technology, FCT-2018 Abstract Book, p. 31, 5–7 November 2018, Berlin, Germany.

 

Özkan, M., Hamzaoğlu, F., Türkyılmaz, M.  Exposure of oversulfitted dried apricots to hot-air flow for the removal of sulfur dioxide.  4th International Conference on Food Chemistry and Technology, FCT-2018 Abstract Book, p. ??, 5–7 November 2018, Berlin, Germany.

 

Salur-Can, A., Türkyılmaz, M., Özkan, M. Changes in organic acids of dried apricots                                                                 containing SO2 at various concentrations during storage.  4th International Conference on Food Chemistry and Technology, FCT-2018 Abstract Book, p. 30, 5–7 November 2018, Berlin, Germany.

 


THESIS COMPLETED

 

Master’s of Science:


 Sağırlı F. 2006.  Orta nemli kayısıların depolanma stabilitesi (Storage stability of intermediate moisture apricots). Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 80 p. Ankara.

 

Koroş B. 2007.  Geleneksel Türk gıdalarının adsorpsiyon izotermlerinin belirlenmesi (Adsorption isotherms of traditional Turkish foods). Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering,  66 p. Ankara.

 

Sevindik H. 2007.  Pembe greyfurt suyu ve domates pulpunda likopen ve β-karotenin ısıl stabiliteleri (Thermal stabilities of lycopene and β-carotene in pink grapefruit juice and tomato pulp). Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 52 p. Ankara.

 

Apaydın E.  2008.  Nar suyu konsantresi üretim ve depolama sürecinde antioksidan aktivitedeki değişimler (Changes in antioxidant activity of pomegranate juice concentrate during production and storage). Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 64 p., Ankara.

 

Turfan Ö.  2008.  Nar suyu konsantresi üretim ve depolama sürecinde antosiyaninlerdeki değişimler (Changes in anthocyanins of pomegranate juice concentrate during production and storage). Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 146 p., Ankara.

 

Muhacir (Güzel) N.  2010. Nar suyu konsantresi üretim aşamalarında prosiyanidinlerdeki değişimler (Changes in procyanidins of pomegranate juice concentrate during production).  Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 87 p., Ankara.

 

Dereli U.  2010. Siyah havuç suyu konsantresi üretimi ve depolanması sürecinde fenolik maddelerdeki değişimler ve bu değişimlerin antioksidan aktivite ile ilişkisi (Changes in phenolics of black carrot juice concentrate during production and storage and their relation to antioxidant activity). Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 70 p., Ankara.

 

Menevşeoğlu A. 2012. Çilek suyu konsantresi üretim aşamalarında ve depolama sürecinde polifenoller, askorbik asit ve antioksidan aktivitedeki değişimler (Changes in polyphenols, ascorbic acid and antioxidant activity of strawberry juice concentrate during production and storage).  Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 70 p., Ankara.

 

Dıblan S.  2013.  Kalecik Karası üzümlerden (Vitis vinifera L.) üretilen kırmızı üzüm suyunun çeşitli durultma yardımcı maddeleri ile durultulması ve durultmanın üzüm suyu rengi üzerine etkisi (Clarification of red grape juice from kalecik karasi grapes (vitis vinifera L.) with various clarification agents and effects of clarification on the color of grape juice).  Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 101 p., Ankara.

 

Alagöz S.  2013.  Farklı konsantrasyonlarda nem ve sorbik asit içeren gün kurusu kayısıların değişik sıcaklıklarda depolanması sürecinde mikrobiyolojik ve kimyasal kalitesindeki değişimler (Changes in microbiological and chemical qualities of sun-dried apricots containing moisture and sorbic acid at various concentrations during storage at various temperatures).  Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 146 p., Ankara.

 

Orhan B.  2014.  Çilek ve nar sularının sıcak durultma yöntemiyle durultulması (Clarification of pomegranate and strawberry juices by hot clarification). Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 92 p., Ankara.

 

Hamzaoğlu F.  2016.  Kuru kayısıların şeker, aminoasit, hidroksimetilfurfural ve furosin içeriğinde depolama boyunca meydana gelen değişim üzerine SO2 konsantrasyonunun etkisi (Effect of SO2 concentration on the changes of sugar, amino acid, hmf and furosine contents in dried apricots during storage).  Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 137 p., Ankara.

 

Ertan K.  2016.  Vişne ve çilek nektarlarının renk yoğunluğu ve stabilitesinin doğal kaynaklardan eklenen kopigmentler ile arttırılması ve depolama boyunca renkte meydana gelen değişimler (Increasing the color intensity and stability of sour cherry and strawberry nectars by the added copigments from natural sources and changes in color during storage).  Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 176 p., Ankara.

 

Navruz A.  2017.  Vişne suyu konsantresinin renk yoğunluğu ve stabilitesi üzerine doğal kaynaklardan elde edilen kopigmentlerin etkisi ve depolama boyunca renkte meydana gelen değişimler (Effect of copigments from natural sources on the color intensity and stability of sour cherry juice concentrate and changes in color during storage). Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 85 p., Ankara.

 

Salur A.  2018.  Farklı düzeylerde kükürtlenen kuru kayısıların organik asit ve karotenoid miktarlarında depolama boyunca meydana gelen değişimin, kayısının rengi ve duyusal özellikleri üzerine etkisi.  (Effects of the changes in organic acid and carotenoid contents of dried apricots sulfited at various levels during storage on color and sensory properties of the apricots). Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 112 p., Ankara.

 

Altındağ M. 2018. Farklı düzeylerde kükürtlenen kuru kayısıların polifenol oksidaz aktivitesi ve polifenollerinde depolama boyunca meydana gelen değişimlerin esmerleşme üzerine etkisi.  (Effects of the changes in polyphenol oxidase activity and polyphenols on browning of dried apricots sulfited at various levels during storage). Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 86 p., Ankara.

 

Bingöl, A. 2019.  Çilek antosiyaninlerinin ısıl stabilitesi üzerine faklı amino asitlerin etkisi.  (Effect of different amino acids on the thermal stability of strawberry anthocyanins). Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 70 p., Ankara.

 

Ünal, H. 2019.  Nar ve portakaldan oluşan karışık meyve suyuna eklenen amino asitlerin antosiyaninlerin ısıl stabilitesi üzerine etkisi (Effect of amino acids added to mixed fruit juice consisting of pomegranate and orange on the thermal stability of anthocyanins). Master’s of Science thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 76 p., Ankara.

 

 

Ph.D:

 

Coşkun AL.  2010.  Farklı kükürtleme yöntemlerinin ve depolama sıcaklıklarının kuru kayısıların fiziksel ve kimyasal niteliklerine etkisi (Effects of various sulfitting methods and storage temperatures on the chemical and physical properties of dried apricots).  Ph.D. thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 119 p., Ankara. 

 

Erbay B.  2011.  Karadut antosiyaninlerinin ısıl ve depolama stabilitesi (Thermal and storage stabilities of anthocyanins  from black mulberries).  Ph.D. thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering,  143 p., Isparta. (Co-Advisor)

 

Türkyılmaz M. 2011. Düşük düzeylerde kükürtlenmiş kuru kayısıların değişik sıcaklıklarda depolanması sürecinde fiziksel, kimyasal ve mikrobiyolojik niteliklerindeki değişmeler.  (Physical, chemical and microbiological changes in sun-dried apricots containing sulfites at low levels during storage at various temperatures).  Ph.D. thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 140 p., Ankara. 

 

Erkan Koç B.  2013.  Nar sularının çeşitli durultma yardımcı maddeleri ile durultulması ve konsantrelerin depolanması sürecinde bileşimindeki değişimler (Changes in the composition of pomegranate juice during fining with various agents and pomegranate juice concentrates during storage). Ph.D. thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering,  238 p., Ankara. 

 

Güzel N.  2015.  Kükürtlenmemiş gün kurusu kayısıların farklı depolama koşullarında mikrobiyolojik ve kimyasal kalitesindeki değişimler (Changes in microbiological and chemical qualities of non-sulfitted dried apricots during storage at various temperatures). Ph.D. thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 155 p., Ankara.

Alagöz-Kabakci S. 2019.  Antosiyaninlerce zengin meyve ve sebze suyu eklenmiş kefirlerin kalite özelliklerinin belirlenmesi ve kefir kültürü ile siyah havuç suyundan fermente içecek üretimi (Determination of quality characteristics of kefir added with anthocyanin-rich fruit and vegetable juices and production of fermented beverage from black carrot juice with kefir culture).  Ph.D. thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 227 p., Ankara.

 

 

Ph.D. preliminary research:

 

Türkyilmaz M.  2009.  Siyah havuç suyu konsantresi üretim ve depolama sürecinde antosiyaninlerdeki değişimler (Changes in color of black carrot  juice concentrate during production and storage).  Ph.D. preliminary research, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 119 p., Ankara. 

 

Erkan Koç B.  2010.  Siyah havuç suyu konsantresinin şekerlemelerde renklendirici olarak kullanilmasi ve depolama stabilitesinin belirlenmesi (Use of black carrot juice concentrate in candies as a colorant and stabilities of monomeric anthocyanins during storage). Ph.D. preliminary research, Ankara University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 65 p., Ankara.