PROF.DR. YAKUP SEDAT VELİOĞLU    
Adı : YAKUP SEDAT
Soyadı : VELİOĞLU
E-posta : velioglu@ankara.edu.tr
Tel : 312-2033300/3619
Ünvan : PROF.DR.
Birim : MÜHENDİSLİK FAKÜLTESİ
Bölüm : GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Kişisel Akademik Bilgiler

Çalışma Konuları: Gıda Kimyası, Gıda Toksikolojisi, Meyve ve Sebze İşleme Teknolojisi 

Eğitim                                         :

1977 Lise,  Ankara Ataturk Lisesi”

1982 Lisans, Ankara Üniversitesi Ziraat Fakültesi Gıda Bilimi ve Teknolojisi Bölümü 

 

1984 Y. Lisans, Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Bilimi ve Teknolojisi ABD

1991 Doktora,   Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Bilimi ve Teknolojisi ABD  ,

İş Deneyimi:                  :

 

1982-1984 : Kalite Kontrol Şefi, Meybuz, A.Ş.- KAYSERİ (dondurulmuş ve konserve gıdalar).

1984-1986 : Askerlik, Erzurum.

1984-1994 : Araştırma Görevlisi Ankara Üniversitesi, Ziraat Fakültesi, Gıda Bilimi ve Teknolojisi Bölümü 

1994 (5 ay) :Yardımcı Doçent Ankara Üniversitesi, Ziraat Fakültesi, Gıda Bilimi ve Teknolojisi Bölümü

1994-2001 : Doçent, Ankara Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü

2001-(sürüyor): ProfesörAnkara Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

 

1989-1990 (14 ay) : Araştırmacı, Agriculture Canada Research Station Morden, Manitoba, Kanada

1996 (6 ay): Postdoktora , Agriculture and Agri-Food Canada Research Center.Summerland, British

Columbia, Kanada1998 (2 ay) : Postdoktora, Institute of Arable Crops

Research. Harpenden, Hertfordshire, İngiltere.

Yayınlar                : Toplam 108 (İngilizce ve Türkçe)

SCI Atıflar                 : 1752

Üyelik:                    Gıda Teknolojisi Derneği 

Yabancı Dil: İngilizce 

SEÇİLMİŞ YAYINLAR

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 Chemistry39: 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.

20- YORULMAZ, A., VELIOGLU, Y.S., TEKIN, A., SIMSEK,A.., DROVER, J.C.G and ATES, J., 2009.

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 Reviews29:51-59.

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.