DR.ÖĞR.ÜYESİ ŞEREF TAĞI    
Name : ŞEREF
Surname : TAĞI
E-Mail : stagi@ankara.edu.tr, sereftagi@hotmail.com
Phone Number : 0312 2033300 /Oda: 3606, Lab; 3683
Title : DR.ÖĞR.ÜYESİ
Unit : FACULTY OF ENGINEERING
Department : DEPARTMENT OF FOOD ENGINEERING
Personal Information
Şeref Tağı ( Assistant Professor)  


Education

 BSc: Ankara University, 1987

MSc:  Ankara  University, 1991

PhD: University of Rhode Island, RI, U.S.A.., 2001

 PhD thesis:  Beta-Glucuronidase assay for the detection of Escherichia coli in foods, 2001, University of Rhode Island, U.S.A. (supervisor, Prof. A. Gart Rand)

MSc thesis: Comparision of fluorescence antibody and Howard count techniques for mould count in tomato paste and ketchup  1991, Ankara University, Ankara, Turkey (supervisor, Prof. Velittin Gürgün)

Research Interests :

Food Safety, Food Microbiology, Food Biotechnology

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Courses taught >>>>

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Graduate Student

-Gulimire Yusufu   (MSc , Graduated in  February 2019) -  Thesis -  Effects of lactic acid and steam treatments on Listeria monocytogenes and Staphylococcus aureus inoculated on beef.

Yadigar Seyfi  (MSc   , 2017-        ) -Thesis:  Analysis of Fungal Growth with Image Analyses 

- Zubeir Golamaully (MSc candidate, 2017-      )

-Nazlıcan Babakiray (MSc candidate, 2017-     )

Undergrad Students Graduation Thesis/Projects

 -Antimicrobial activity detection in food  (2018-2019)

-Effect of sonication on microorganisms  (2017-2018) 

RESEARCH PROJECTS (ongoing/completed)

"A New Approach to Manufacturing of Pastirma: Microwave and Microwave Vacuum Drying " Supported by Ankara University Research Foundation, project period: 010. 2016- continues .Project number: .......... (attends as project assistant)

"Assuring the microbial safety and quality of exported foods  by using irradiation technology". Supported by Turkish Atomic Energy Authority. Project period: 10.05.2014–,    Project number:  A4.H5.F8 (serves as co-investigator)

“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. Project period: 10.05.2013–10.05.2015,    Project number: 13B4343005 (served as co-investigator)

"Effects of antimicrobial and antioxidant activity of some plant extracts on quality of beef meatballs" Supported by Ankara University Research Foundation. Project period: 2012-2014, Project number:12B4343009  (served as co-investigator)
"Raising The Awareness on Healthy Food and Healthy Eating among Children" ( Leonardo da Vinci Partnership Projects)
Gazi  Üniversitesi, Ankara Üniversitesi, Başkent Üniversitesi, Miguel Hernandez Univ. of Elche, Univ. of  Zagreb, Uppsala Univ. Supported by European Union and National Agency, project period:2011-2013 (served as co-investigator)  Project outcome Video (spanish)>>
"Determination of some chemical and antimicrobial changes in anthocyanins of black mulberry juice during heating and storage". Supported by The Scientific and Technological Research Counsel of Turkey (TUBITAK, TOVAG). Project period: 2011-2012
Project number: 3230 (served as co-investigator)
“Changes in antimicrobial activity and phenolic contents during the production of   pomegranate juice” Supported by Ankara University Research Foundation.
project period: 24.12.2007–23.03.2010. Project number: 08B4343002.  ( served as principle investigator)
 “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).project period: 01.04.2004–01.10.2006.Project number: 3230 (attended as project assistant)
 "Effect of lactic and acetic acid treatments on some pathogens in chicken meats"       Supported by Ankara University Research Foundation. Project period: 2001-2004  Project number: 2001-07-11-054 (served as co-investigator)
"Ergosterol level in tomato products and variation kinetic during process"
Supported by Ankara University Research Foundation. Project period: 2001-2003 Project number: 2001-07-11-046 (served as co-investigator)
  "Comparision of fluorescence antibody and Howard count techniques for mould count in tomato paste and ketchup"   Supported by Ankara University Research Foundation, Project period: 1990-1992 (served as co-investigator
PUBLICATIONS
  International and National Journals and Proceedings
Iraj Karimi S. I.,  Pirsa S, Tağı Ş. 2019. Preparation of chitosan/zinc oxide/Melissa officinalis essential oil nano-composite film and evaluation of physical, mechanical and antimicrobial properties by response surface method. Polymer Testing, 79:1-10. 

Türkyılmaz M., Tağı Ş., Özkan M. 2017. Effects of Extraction Solvents on Polyphenol Contents, Antioxidant and Antibacterial Activities of Pomegranate Parts (Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi) Academic Food Journal, 15(2):109-118. 
Şeref Tağı, Arthur G. Rand. 2016. A chemiluminescence based optical biosensor coupled with immunomagnetic separation for the detection of beta glucuronidase from Escherichia coli. Academic Food Journal (Akademik Gıda), 14(2):75-84.

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.

Nihal Muhacir-Guzel, Meltem Turkyılmaz, Oktay Yemiş, Şeref Tağı, Mehmet Özkan. 2014. Changes in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruits during production and their relation with antioxidant activity. LWT - Food Science and Technology,  59 (2), 933-940.

Türkyılmaz M., Tağı Ş., Özkan M,, Dereli U, Özkan M. 2013. .Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices. Food Chemistry,138, 1810-1818

Meltem Türkyılmaz, Şeref Tağı, Mehmet Özkan, Kadir Öztürk, Bülent Öztürk. 2013. Farklı Düzeyde SO2 İçeren Kuru Kayısılardaki Kimyasal ve Mikrobiyel Farklılıklar (Chemical and Microbial Differences in Dried Apricots Containing Sulfur Dioxide at Different Levels). ( Food )Gıda, 38(5):275-282.

Türkyılmaz M., Tağı Ş., Özkan M,.2012. Changes in chemical and microbial qualities of dried apricots containing Sulfur dioxide at different levels during storage.  Food and Bioprocess Technology, 6(6):1526-1538.

Coşansu, S., Tağı, Ş. , Ayhan, K.,  2011. Effects of lactic and acetic acids on sensory properties and shelf life of chicken meats during refrigerated and frozen storage. Fleischwirtschaft International. 26(2),74-78.

Ercoşkun H., Tağı Ş., Ertaş A.H. 2010. The effect of different fermentation intervals on the quality characteristics of heat- treated and traditional sucuks. Meat Science . 85(1), 174-181.

Candoğan K., Ensoy Ü., Tağı Ş., Kolsarıcı N, Halkman A.K. 2009. Quality Characteristics of Turkish Raw Meat BallsProduced from Turkey Meat.  Fleischwirtschaft International. 24(3), 61-63.

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

Elden, E. ve Tağı, Ş. 2001.  Importance of mycotoxin in agricultural products (Tarımsal ürünlerde mikotoksinlerin önemi). Türk-Koop Ekin, 5(17); 38-43.(review)

Kadakal, Ç., Tağı, Ş., Artık, N. 2004. Effect of Tomato Decay Proportion on Ergosterol Level and Some Tomato Pulp Properties. Journal of Food Quality. 27 (4), 255-263

Şeref Tağı, Velittin Gürgün. 2003. Fungal Antijenlere Karşı Antiserum Hazırlanması ve Floresan Antikor Tekniği ile Domates Ürünlerindeki Fungal Hiflerin Saptanması. Orlab On-line Mikrobiyoloji Dergisi. 1(11):1-16. www.mikrobiyoloji.org/pdf/702031101.pdf

Elden, E. ve Tağı, Ş. 2001.  Importance of mycotoxin in agricultural products (Tarımsal ürünlerde mikotoksinlerin önemi). Türk-Koop Ekin, 5(17); 38-43.(review)

Tağı, Ş., Pivarnik, P.E. and Rand, A.G. 2001. Development of a chemiluminescent enzyme capture immunoassay for the detection of Escherichia coli. In Photonic Detection and Intervention Technologies for Safe Food, Yu-Ren Chen, Shu-I Tu, Editors, Proceedings of SPIE vol. 4206, 83-92


National and International Meetings' Presentations

Betül Arslan, Fatma Işikçi, S. Serhat Turgut, Şeref Tağı, Ayla Soyer. 2018. Effect of Blueberry Extract on Oxidative, Microbiological and Sensory Quality of Meatballs during Frozen Storage 4th International Conference on  Food Chemistry and Technology  November 5-7, 2018, Berlin, Germany. Poster Abstract book, p,33. (Poster)

Fatma Işıkçı, Şeref Tağı, S. Serhat Turgut and Ayla Soyer. 2018. Antibacterial Activity of Blueberry extract on meatball During Cold Storage. 4th International Conference on  Food Chemistry and Technology  November 5-7, 2018, Berlin, Germany. Poster Abstract book, p,33. (poster)

Ksenija Durgo, Javier Esteban Mozo, Fatma Bikmaz, Fusun Eyidogan,Marijana Curcic, Jan Orberg, Eren Suna, Ela Kadioglu, Seref Tagi, Neslihan Guney Karaman, Canay Demirhan Iscan, Jose Barril, Elena Garcia, Drazenka Komes, Zvonimir Satalic, Figen Cok, Maria De La Cruz,Kurtulus Ozgen, Gonca Cakmak Demircigil. 2017. Raising the awareness on healthy food and healthy eating among children.  Gazi Pharma Symposium Series, October 11-13, 2017, Ankara, Türkiye, abstract book P126, page 195 (Poster).

Tağı, Ş. 2017. A Traditional Butter Product in Turkish Cuisine; Ghee. 5th International Folk Culture and Art Activities Symposium, 12-14 October 2017, Abstract Book p. 388, Ankara.

Tağı, Ş. 2015. Antimicrobial Activity of Pomegranate Peel Extract Against Some Microorganisms and Its Inhibitory Effect Against  Staphylococcus aureus in Meatball. The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus 01-04 October 2015, Sarajevo/Bosnia and Herzegovina (Poster Bildiri). 

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.

Soyer, A., Özdemir, H., Tağı, Ş., Turan, M. 2014. Effect of Pomegranate Peel Extract on Microbial and Oxidative Quality of Beef Meatballs. NAFI 2014. International Food Congress, 26-29 May 2014 Kuşadası Turkey. Abstract Book, p. 249. 

Türkyılmaz, M., Tağı, Ş., Öztürk, K., Öztürk, B., Özkan, M. 2012. Farklı miktarlarda kükürt dioksit içeren kurutulmuş Malatya kayısılarındaki kimyasal ve mikrobiyel farklılıklar, Türkiye 11. Gıda Kongresi Bildiri Özetleri Kitabı (10–12 Ekim 2012, Hatay), p.526-526.

Güzel, N., Tağı, Ş. and Özkan, M. 2012. Effects of moisture contents and storage temperatures on physical, chemical and microbial qualities of non-sulfited sun-dried apricots. IFT15 (Institute of Food Technologists), July 11-14, 2015, Chicago.

Türkyılmaz, M., Tağı, Ş., Özkan, M., Menevşeoğlu, A., Öztürk, K., Öztürk, B. 2012. 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.

Türkyılmaz, M., Özkan, M. and Tağı, Ş.  2011. 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.

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

Güzel, N., Tağı, Ş., Yemiş, O. and Özkan, M. 2011.  Effects of clarification, pasteurization and concentration on the tannins and antioxidant activity of pomegranate juice. International Food Congress, Novel Approaches in Food Industry, S. Bekiroğlu (ed.) p. 141, May 26–29, 2011, Çeşme, İzmir.

Meltem Türkyılmaz, Ufuk Dereli, Nihal Muhacir, Şeref Tağı and Mehmet Özkan. 2009. Effects of various juice yields on the antioxidant activity antimicrobial activity and phenolic contents of pomegranate juice. In Abstract Book of 3 rd International Congress on Food and Nutrition, 22-25 Nisan 2009, Antalya, Turkey.

Fatma Sağırlı, Şeref Tağı, Mehmet Özkan. 2007. Effect of storage and hydrogen peroxide dip on the quality of intermediate-moisture apricots. In Proceedings of 5th international congress on food technology, E.S. Lazos, editor, Vol. 2, pp. 318-325.

Coşansu, S., Ayhan, K., Tağı, Ş. Laktik ve Asetik Asit Çözeltilerine Daldırmanın Tavuk But ve Göğüs Etlerinde Duyusal Özellikler ve Raf Ömrü Üzerine Etkisi. 5. Gıda Mühendisliği Kongresi, s. 249-254, 8-10 Kasım 2007, Ankara (Poster)

Kadakal, Ç., Tağı, Ş., Nas, S. and Artık, N. 2005. Effect of pilot scale processing of tomato paste on the HMC and ergosterol level. In Abstract Book of 2nd International Conference of the Food Industries & Nutrition Division on "Future Trends in food Science and Nutrition", 27-29 November 2005, National Research Centre, Dokki, Cairo, Egypt, pp.19.

Şeref Tağı. 2005. Biyosensörlerin Mikotoksinlerin Saptanmasında Kullanımı. II. Ulusal Mikotoksin Sempozyumu, İstanbul, 23-24 Mayıs, bildiri kitabı sayfa 214 (poster)

Kezban Candoğan, Ümran Ensoy, Şeref Tağı, Nuray Kolsarıcı, Kadir Halkman. 2004. Hindi Etinden Üretilen Çiğ Köftelerin Kimyasal, Mikrobiyolojik ve Duyusal Özellikleri. 8. Gıda Kongresi. Bursa (bildiri özeti), s 34.

Serap Coşansu, Kamuran Ayhan, Şeref Tağı. 2004. Laktik Asit ve Asetik Asit Uygulamasının Tavuk But ve Göğüs Etine Aşılanan Campylobacter jejuni ve Salmonella enteritidis Üzerine +4oC'de Depolama Süresince Etkisi. 8. Gıda Kongresi. Bursa (bildiri özeti), s 19.

Kadakal, Ç., Tağı, Ş., Artık, N. 2003. Domates salçalarının ergosterol, HMC ve Bazı Kalite Özelliklerinin Yıllara Göre Değişimi. TMMOB Gıda Mühendisleri Odası 3. Gıda Mühendisliği Kongresi Bildirileri Kitabı, Ankara, 2-4 Ekim, s:159-170.

Tağı, Ş. 2002. Determination of the  activity of a commercial preparation against Listeria monocytogenes Scott A (Listeria monocytogenes Scott  kullanılarak ticari bir antimikrobiyel preparatın etkisinin belirlenmesi). Türkiye 7. Gıda Kongre Bildirileri Kitabı, Ankara, 22-24 Mayıs, s:512-518.(congress proceeding)

Tağı, Ş. 2002. Use of immunological methods in food analysis ( İmmunolojik yöntemlerin gıda analizlerinde uygulamaları). Türkiye 7. Gıda Kongresi Bildirileri Kitabı, Ankara, 22-24 Mayıs, s: 513 (poster abstract).

Kadakal, Ç., Tağı, Ş., Artık, N. ve Ayhan, K. 2002. Domates meyvesinin çürüklük oranının domates pulpunun ergosterol ve HMC düzeyine etkisi. Türkiye 7. Gıda Kongresi Bildirileri Kitabı, Ankara, 22-24 Mayıs, s: 187 (bildiri özeti).

Tağı, Ş., Çakır, İ. 2001. Detection of food-borne pathogenic microorganisms; immunological and molecular methods. Proceedings of the 1st Eurasian Congress on Molecular Biotechnology. vol. 1, 269-273. Trabzon, Turkey.

Tağı, Ş., Pivarnik, P.E. and Rand, A.G. 2000. Development of a chemiluminescence based immunocapture biosensor system for the detection of Escherichia coli. Bioanalytical Sensors Meeting (July 23-28), Proctor Academy, Andover, New Hampshire (Poster).

Tağı, Ş., Gürgün, V. (1992) Floresan antikor (FA) tekniği kullanılarak domates salçası ve ketçapta yapılan küf sayımının Howard tekniği ile kıyaslanması. 7. Kükem Kongresi, Adana. Kükem Dergisi, 14 (2): 110-111 (poster ).

Halkman, K. ve Tağı, Ş. (1992) Meyve suyunda mikrobiyolojik analizler. Meyve Suyu Endüstrisinde Kalite Kontrol Semineri. Ank. Üniv. Ziraat Fak. Gıda. Bil. ve Teknl. Böl. Gıda Araştırma Fonu Yayın No: 1, sayfa:187-192. Ankara, 300 s.

Book Chapter (in Turkish)

Tağı Ş. 2010. Mikrobiyolojik analiz yöntemleri (microbiological analysis methods).  Gıda Analizleri (Food Analysis), 3. baskı, B. Cemeroğlu  (ed.), s. 311-392, Bizim Grup Basımevi, Ankara, 447s.