Surname : VELİOĞLU
E-Mail :
Phone Number : 312-2033300/3619
Title : PROF.DR.
Personal Information

Main Qualifications                             : Food  scientist,  main  topics  are  fruit  and

vegetable processing, food quality control,   food      chemistry and biochemistry

Education                                         :  

1977            High School, “Ankara Ataturk Lisesi”


                                1982            B. Sc. “Ankara University, Faculty of Agriculture,   

                                            Department of Food Science and Technology”


1984            M.Sc., “Ankara University, Graduate School of

                                            Natural and Applied Sciences”


1991            Ph.D. “Ankara University, Graduate School of

                                            Natural and Applied Sciences”


Work Experience                  :

1982-1984                                  : Quality control director, Meybuz, A.Ş. (frozen  

                                                                  and canned foods company KAYSERİ.


1984-1986                                  : Obligatory military service, Erzurum.


1984-1994   : Research Asistant, “Ankara University, Faculty

                         of Agriculture, Department of Food Engineering”


1994 (5 months)       : Assistant professor, “Ankara University,

                                     Faculty of Agriculture, Department of Food


 1994-2001   : Associate Professor, “Ankara University,

Faculty of Agriculture, Department of Food   Engineering”

2001-(continues) :     Professor, “Ankara University,

                                    Faculty of Agriculture, Department of Food


 1989-1990 (14 months) : Research scientist, Agricultur Canada Research Station Morden, Manitoba,  Canada

 1994-(continues)           : Member, Codex Alimentarius Commission,  Turkish National Codex Committee

 1996 (6 months)  : Research scientist, Agriculture and  Agri-Food    

                             Canada Research Center.  Summerland, British  

                             Columbia, Canada.

 1998 (2 months) : Visiting scientist, Institute of Arable Crops

                           Research. Harpenden, Hertfordshire, England.


Publications                 :  Total of 108 in English and Turkish

SCI Citations                 : 1752


Membership                 :  Turkish Association of Food Technologists


Languages                    :  Turkish, English,



1-VELIOGLU, Y. S. and MAZZA, G., 1991. Characterization of  Flavonoids in Petals of Rosa

damascena by HPLC and Spectral  Analysis. Journal of Agricultural and Food Chemistry 39: 463-467.

2-MAZZA, G. and VELIOGLU, S., 1992. Anthocyanins and Other Phenolic Compounds in Red-Flesh

Apples. Food Chemistry 43:113-117.

3- CEMEROGLU, B., VELIOGLU, S. and ISIK, S., 1994. Degradation Kinetics of Anthocyanins in

Sour Cherry Juice and Concentrate.  Journal of Food Science  59 (6): 1216-1219.    

4- YEMENICIOGLU, A., OZKAN, M., VELIOGLU, S. and CEMEROGLU, B., 1998. Thermal Inactivation

Kinetics of Peroxidase and Lipoxygenase from Fresh Pinto Beans (Phaseolus vulgaris).  Z

Lebensm.-Unters. Forsch A 206: 294-296.

5-VELIOGLU, Y. S., MAZZA, G., GAO, L. and OOMAH, B.D., 1998. Antioxidant Activity and Total

Phenolics in Selected Fruits, Vegetables and Grain Products. J. Agric. Food Chem.  46 (10): 4113-4117.

6- YAZICI, S .and VELIOGLU, S., 2002. Effect of thiamine hydrochloride, pyridoxine hydrochloride and calcium-d-pantothenate on the patulin content of apple juice concentrate. Nahrung/Food 46 (4): 256-257. 

7- SIMSEK, A., VELIOGLU, S., COSKUN, A.L. and SAYLI, B.S., 2003. Boron Concentrationsin Selected Foods from Borate Producing Regions in Turkey. J. Sci. Fd. Agric.  83(6):586-592.

8- SIMSEK, A., KORKMAZ, D., VELIOGLU, S.and ATAMAN, O.Y., 2003. Determination of Boron in

Hazelnut (Corylus avellana L.) Varieties by Inductively Coupled Plasma Optical Emission Spectrometry

 and Spectrophotometry. Food  Chemistry  83(2): 293-296.

9- HUDAYKULIYEV, Y., TASTEKIN, M., POYRAZOGLU, E.,  BAŞPINAR, E. and VELİOGLU, Y.S., 2005. Variables Affecting Fluoride in Turkish Black Tea. Fluoride  38(1): 38-43.

10- TURKMEN, N., SARI, F. and VELIOGLU, Y.S., 2005. The effect of cooking methods on total

phenolics and antioxidant activity of selected green vegetables. Food Chem. 93: 713-718.

11-TURKMEN, N, SARI, F., POYRAZOGLU, E.S and VELIOGLU, Y.S., 2006. Effects of prolonged

heating on antioxidant activity and colour of honey. Food Chem. 95: 653-657.

12- TURKMEN, N., POYRAZOGLU, E.S., SARI, F. and  VELIOGLU, Y.S., 2006. Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables. Int. J. Food Sci. Tech. 41:281-288.

13- TURKMEN, N., SARI, F. and VELIOGLU, Y.S., 2006. Effects of extraction solvents on concentration and antioxidant activity of black and mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu Methods. Food Chem. 99(4): 835-841.

14- VELİOĞLU, Y.S., EKİCİ, L. and  POYRAZOGLU, E. S., 2006. Phenolic composition of

European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice.

 Int. J. Food Sci. Technol.  41: 1011-1015.

15- SIMSEK, A., POYRAZOGLU, E.S., KARACAN, S. and VELIOGLU, Y.S., 2007. Response surface methodological study on HMF and fluorescent accumulation in red and white grape juices and concentrates. Food Chem. 101: 987-994.

16- KARACA, H. and VELIOGLU, Y.S., 2007. Ozone Applications in Fruit and Vegetable Processing.

Food Rev. Int. 23: 91-106.

17- TURKMEN, N., VELIOGLU, Y.S.,   SARI, F. and POLAT, G. 2007. The Effect of Extraction

Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of

Black Tea. Molecules, 12: 484-496.

18- TURKMEN, N. and VELIOGLU, Y.S., 2007. Determination of alkaloids and phenolic compounds in black tea processed by Orthodox and Cay-Kur methods in different plucking seasons. J. Sci. Food Agric. 87: 1408-1416.

19- TURKMEN, N., SARI, F., POLAT, G. and VELIOGLU, Y.S., 2007. Total polyphenol, antioxidant and

antibacterial activities of black mate tea. Food Sci. Tech. Res. 13 (3): 265-269.  


Phytosterols in 17 Turkish hazelnut (Corylus avellana L.) cultivars.  Eur. J. Lipid Sci. Technol.

111: 402-409.

21- KARACA, H. and  VELIOGLU, Y.S., 2009. Effects of some metals and chelating agents on patulin

degradation by ozone. Ozone-Science & Engineering 31: 224-231.

22- EKICI, L., KARACAN, S. and VELIOGLU, Y.S., 2009. Optimization of HMF formation in white and red grape juice concentrates stored in various laminated films using response surface methodology. J. Food Process. Pres. 33: 313-328.

23- TURKMEN, N., SARI, F., CALIKOGLU, E. G. and VELIOGLU, Y.S., 2009. Green and Roasted Mate:

Phenolic Profile and Antioxidant Activity. Tr. J. Agric. Forest.33(4): 353-362.

24- EROL TURKMEN, N., SARI, F., POLAT, G. and VELIOGLU, Y.S., 2009. Antioxidant and

antibacterial activities of various extracts and fractions of  fresh tea leaves and green tea.

Tarım Bilimleri Dergisi 15(4): 371-378.

25- KARACA, H.,  VELIOGLU, Y.S. and NAS, S., 2010. Mycotoxins: contamination of dried fruits &

degradation by ozone. Toxin Reviews 29:51-59.

26- SARI, F. and VELIOGLU, Y.S.,2011. Effects of particle size, extraction time and temperature,

and derivatization time on determination of theanine in tea. J. Food Comp. Anal. 24:1130-1135.

27- BALTACIOĞLU, C., VELİOGLU, S., KARACABEY, E., 2011. Changes in total phenolic and

flavonoid contents of rowanberry fruit during postharvest storage. J. Food Qual. 34:278-283.

28- SARI, F. and  VELIOGLU, Y.S., 2013.Changes in theanine and caffeine contents of black tea 

 with different rolling methods and processing stages. Eur. Food Res. Technol. (in press.

 DOI 10.1007/s00217-013-1984-z)

29-VELIOGLU, Y.S., 2010. Food Acids: Organic Acids , Volatile Organic Acids and Phenolic Acids.

In” Advances in Food Biochemistry” (Ed.: F. Yildiz). CRC Press (Taylor and Francis Group), Boca Raton, FL, USA. pp. 313-339.