PROF.DR. AZİZ TEKİN    
Adı : AZİZ
Soyadı : TEKİN
E-posta : tekin@ankara.edu.tr
Tel : 03122033644
Ünvan : PROF.DR.
Birim : MÜHENDİSLİK FAKÜLTESİ
Bölüm : GIDA MÜHENDİSLİĞİ BÖLÜMÜ
ABS Adresi:https://abs.ankara.edu.tr/aziz-tekin
Kişisel Akademik Bilgiler

ÖZGEÇMİŞ VE ESERLER LİSTESİ

ÖZGEÇMİŞ

Adı Soyadı: Prof. Dr. Aziz Tekin

e-mail: tekin@ankara.edu.tr

Telefon: 0 312 2033644

Öğrenim Durumu:

Derece

Bölüm/Program

Üniversite

Yıl

Lisans

 Gıda Bilimi ve Teknolojisi

Ankara  Üniversitesi

1987

Y. Lisans

 Gıda Bilimi ve Teknolojisi

Ankara Üniversitesi

1990

Doktora

 Gıda Mühendisliği

Ankara Üniversitesi

1994

Doç. Dr.

 Gıda Mühendisliği

Ankara Üniversitesi

1998

Prof. Dr.

Gıda Mühendisliği

Ankara Üniversitesi

2004

Görevler:

Görev Unvanı

Görev Yeri

Yıl

Ar.Gör.

 Ziraat Fakültesi Ankara  Üniversitesi

1988-1994

Dr.Ar.Gör.  

 Ziraat Fakültesi Ankara Universitesi

1994-1998

Post. Doc.

Food Science and Human Nutrition,  Iowa State University/USA

1996-1998

Doç.

 Ziraat Fakültesi Ankara Üniversitesi

1998-2004

Visiting Sci.

Food Science and Human Nutrition,  Iowa State University/USA

2002-2003

Prof.

Mühendislik Fakültesi, Ankara Üniversitesi

2004-

Yönetilen Yüksek Lisans Tezleri  :

21 adet Yüksek Lisans Tezi tamamlanmıştır

 

Yönetilen Doktora Tezleri/Sanatta Yeterlik Çalışmaları :

7 adet doktora tezi tamamlanmıştır.

 Kongre Başkanlığı:

1. YABİTED I. Bitkisel Yağ Kongresi (12-14 Nisan 2012-Adana)

2. 11. Euro Fed Lipid (27-30 Ekim 2013- Antalya)

 


Ödüller, Burslar

 

Ödülün Adı

Alınan Kuruluş

Tarih

Hizmet Madalyası

Birleşmiş Milletler Gıda ve Tarım Teşkilatı (FAO)

16 Ekim 2012

Doktora Sonrası Burs

Iowa State University

1996-1998

Visiting Scientist

Iowa State University

2002-2003

 

 

YAYINLAR (2015-  )

SCI-Expanded

 

1.     Turhan S. Yorulmaz A. Simsek A and Tekin A. 2015. Classification of Turkish Hazelnut Oils Based on Their Triacylglycerol Structures by Chemometric Analysis, European Food Research and Technology, 240 (4): 679-688

 

2.    Sahin K., Mert B. and Tekin A. 2016. Evaluation of Isolated Impact of Trans Fatty Acids on Short Dough Products, J. of Amer. Oil Chem. Soc.93:1015–1024

 

3.    Gumus CE, Yorulmaz A and Tekin A 2016. Differentiation of Mechanically and Chemically Extracted Hazelnut Oils Based on their Sterol and Wax Profiles, J. of Amer. Oil Chem. Soc.93:1625-1635.

 

4.     Kiralan SS, Erdogdu F and Tekin A. 2017. Reducing Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Olive Pomace Oil Using Microwave Pre-heating of Olive Pomace, Eur. J. of Lipid Sci. and Technol., 119(1)1600241.

 

5.    Gelmez, B. Ketenoglu, O. Yavuz, H and Tekin A. 2017. Removal of di-2-ethylhexyl phthalate (DEHP) and mineral oil from crude hazelnut skin oil using molecular distillation–multiobjective optimization for DEHP and tocopherol, Eur. J. of Lipid Sci. and Technol., 119(2)1600001

 

6.    Kırış S, Velioglu YS and Tekin A. 2017. Effect of ozonated water treatment on fatty acid composition and some quality parameters of olive oil, Ozone: Science and Engineering, Vol:39, No:2, 91-96.

 

7.    Javidipour İ, Erinç H, Baştürk A and Tekin A. 2017. Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating, Int. Journal of Food Properties, 20 (7) 1582-1592

 

8.    Ketenoglu, O. Erdogdu, F and Tekin, A. 2018. Multi-objective Optimization of Molecular Distillation Conditions for Oleic Acid from a Rich-in-Fatty Acid Model Mixture, Journal of Oleo Science, 67 (1): 21-28.

 

9.     Altuntas, AH., Ketenoglu, O. Cetinbas, S., Erdogdu, F and Tekin, A. 2018. Deacidification of Crude Hazelnut Oil Using Molecular Distillation - Multiobjective Optimization for Free Fatty Acids and Tocopherol, Eur. J. of Lipid Sci. and Technol., 120:1700369

 

10.  Ketenoglu, O. Sahin Ozkan K., Yorulmaz A. and Tekin, A. 2018. Molecular Distillation of Olive Pomace Oil- Multi-objective Optimization for Tocopherol and Squalene, LWT-Food Science and Technology 91:198-202

 

11. Ozdemir N, Kantekin_Erdogan, M. Tat, T. and Tekin A. 2018. Effect of Black Cumin Oil on the Oxidative Stability and Sensory Characteristics of Mayonnaise, Journal of Food Science and Tech., 55(4), 1562-1568

 

12. Ketenoglu, O., Tekin, A. 2018. Computer simulation and experimental molecular distillation of olive pomace oil deodorizer distillate – A comparative study, LWT, 96, pp. 636-641.

 

13.  Erinc, H. Mert, B. and Tekin A. 2018. Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit Quality, Journal of Food Science and Tech, 55:3960-3970

 

14.  Kantekin_Erdogan, Ketenoglu O. and Tekin A. 2019. Effect of monoglyceride content on emulsion stability and rheology of mayonnaise, Journal of Food Science and Tech., 56(1), 443-450

 

15.  Kiralan S.S., Toptanci, I. and Tekin A. 2019. Further evidence on the removal of polycyclic aromatic hydrocarbons (PAHs) during refining of olive pomace oil, Eur. J. of Lipid Sci. and Technol., 121,1800381

 

16.  Sahin Ozkan K., Ketenoglu, O. Yorulmaz A. and Tekin, A. 2019. Utilization of Molecular Distillation for Determining the Effects of Some Minor Compounds on the Quality and Frying Stability of Olive Pomace Oil Journal of Food Science and Tech, 56:3449-3460.

 

17.  Kiralan S.S. and Tekin, A. 2020. Reducing polycyclic aromatic hydrocarbons (PAHs) in olive pomace oil using short-path molecular distillation, Food Additives & Contaminants: Part A, 37 (3). 401-407.

 

18.  Göker G, Kıralan S, Tekin A and Erdogdu F. 2021. Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace, Food Chemistry., 342, 128856.