Prof. Dr. AHMET YEMENİCİOĞLU

Prof. Dr. AHMET YEMENİCİOĞLU
[email protected]
1.
Tel: 0232 750 6292
Adı Soyadı: Ahmet YEMENİCİOĞLU
2.
Doğum Tarihi: 31 Aralık 1972
3.
Unvanı: Profesör
4.
Öğrenim Durumu:
Derece
5.
Üniversite
Alan
Yıl
Lisans
Gıda Bilimi ve Teknolojisi Ankara Üniversitesi
1994
Y. Lisans
Gıda Mühendisliği
Ankara Üniversitesi
1996
Doktora
Gıda Mühendisliği
Ankara Üniversitesi
1998
Akademik Unvanlar:
Yardımcı Doçentlik Tarihi :
1999
Doçentlik Tarihi
:
1999
Profesörlük Tarihi
:
2007
6.
Faks: 750 6196
Yönetilen Yüksek Lisans ve Doktora Tezleri
6.1. Yüksek Lisans Tezleri
Control of microbial and enzymatic changes in intermediate moisture sun-dried figs by mild heating
and hydrogen peroxide disinfection (Dilek DEMİRBÜKER, 2003).
Production of commercially suitable pectin methylesterase and polyphenol oxidase from agroindustrial wastes (Şebnem ŞİMŞEK, 2004).
Production of functional packaging materials by use of biopreservatives (Çiğdem Mecitoğlu
Güçbilmez, 2005).
Characterization and modification of antioxidant proteins from plant materials (İskender ARCAN,
2005).
Characterization of antioxdant activity and protein functionality in some legume cultivars grown in
Turkey (Levent Yurdaer AYDEMİR, 2008).
Development of pH-Controlled Triggering Mechanism for Controlled Release of Lysozyme (Derya
BOYACI, 2011).
Development of Functional Foods from Turkish Kabuli Type Chickpeas (Damla Öykü Halıcı, Devam
Ediyor).
6.2. Doktora Tezleri
Development of Functional Composite Edible Packaging Materials for Controlled Release of Bioactive
Substances (İskender ARCAN, 2013)
Production of high quality Functional Proteins from Legumes and Plant Based Agroindustrial Wastes
and Byproducts (Levent Yurdaer AYDEMİR, 2014)
Development of Novel Bio-based Methods for Inhibition of Plant Pathogens (Derya ALKAN, 2013).
Development of novel antimicrobial, antioxidant, bioactive and and edible gels intended for food
preservation and promotion of human health (Derya Boyacı, Devam Ediyor).
7.
Yayınlar
7.1. Uluslararası hakemli dergilerde yayınlanan makaleler (SCI)
Arcan, I., Yemenicioglu A. (2014). Controlled release properties of zein-fatty acid blend films for
multiple bioactive compounds, Journal of Agricultural and Food Chemistry, 62:8238-8246.
Aydemir, L.Y., Gökbulut, A.A., Baran, Y., Yemenicioğlu, A. (2014). Bioactive, functional and edible
film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins, Food
Hydrocolloids,316, 130-142.
Ünalan, İ.U., Arcan, I., Korel, F., Yemenicioglu, A. (2013). Applicaiton of active zein-based films with
controlled release properties to control Listeria monocytogenes growth and lipid oxidation in freas
Kashar cheese, Innovative Food Science and Emerging Technologies, 20, 208-214.
Arcan, I., Yemenicioglu, A. (2013). Development of flexible zein-wax composite and zein-fattyacid
blend films for controlled release of lysozyme. Food Research International, (51), 208- 216.
Aydemir, L.Y., Yemenicioglu A. (2013). Potential of Turkish Kabuli type chickpea and green and red
lentil cultivars as source of soy and animal origin functional protein alternatives. LWT-Food Science
and Technology, (50), 686-694.
Sudagıdan, M., Yemenicioglu A. (2012). Effects of nisin and lysozyme on growth inhibition and
biofilm formation capacity of Staphylococcus aureus strains isolated from raw milk and cheese
samples. Journal of Food Protection, 75, 1627-1633.
Alkan, D., Aydemir, L. Y., Arcan, I., Yavuzdurmaz, H., Atabay, H. I., Ceylan, C., & Yemenicioglu,
A. (2011). Development of Flexible Antimicrobial Packaging Materials against Campylobacter jejuni by
Incorporation of Gallic Acid into Zein-Based Films. Journal of Agricultural and Food Chemistry, 59(20),
11003-11010.
Unalan, I. U., Korel, F., & Yemenicioglu, A. (2011). Active packaging of ground beef patties by edible
zein films incorporated with partially purified lysozyme and Na(2)EDTA. International Journal of Food
Science and Technology, 46(6), 1289-1295.
Unalan, I. U., Ucar, K. D. A., Arcan, I., Korel, F., & Yemenicioglu, A. (2011). Antimicrobial Potential of
Polylysine in Edible Films. Food Science and Technology Research, 17(4), 375-380.
Arcan, I., & Yemenicioglu, A. (2011). Incorporating phenolic compounds opens a new perspective to
use zein films as flexible bioactive packaging materials. Food Research International, 44(2), 550-556.
Arcan, I., & Yemenicioglu, A. (2010). Effects of controlled pepsin hydrolysis on antioxidant potential
and fractional changes of chickpea proteins. Food Research International, 43(1), 140-147.
Gemili, S., Yemenicioglu, A., & Altinkaya, S. A. (2010). Development of antioxidant food packaging
materials with controlled release properties. Journal of Food Engineering, 96(3), 325-332.
Frary, A., Gol, D., Keles, D., Okmen, B., Pinar, H., Sigva, H. O., Yemenicioglu, A., & Doganlar, S.
(2010). Salt tolerance in Solanum pennellii: antioxidant response and related QTL. BMC Plant Biology,
10.
Guedidi, S., Yurekli, Y., Deratani, A., Dejardin, P., Innocent, C., Altinkaya, S. A., Roudesli, S.,
& Yemenicioglu, A. (2010). Effect of enzyme location on activity and stability of trypsin and urease
immobilized on porous membranes by using layer-by-layer self-assembly of polyelectrolyte. Journal of
Membrane Science, 365(1-2), 59-67.
Simsek, S., & Yemenicioglu, A. (2010). Commercially suitable pectin methylesterase from Valencia
orange peels. Turkish Journal of Agriculture and Forestry, 34(2), 109-119.
Arcan, I., & Yemenicioglu, A. (2009). Antioxidant activity and phenolic content of fresh and dry nuts
with or without the seed coat. Journal of Food Composition and Analysis, 22(3), 184-188.
Yener, F. Y. G., Korel, F., & Yemenicioglu, A. (2009). Antimicrobial Activity of Lactoperoxidase
System Incorporated into Cross-Linked Alginate Films. Journal of Food Science, 74(2), M73-M79.
Gemili, S., Yemenicioglu, A., & Altinkaya, S. A. (2009). Development of cellulose acetate based
antimicrobial food packaging materials for controlled release of lysozyme. Journal of Food
Engineering, 90(4), 453-462.
Okmen, B., Sigva, H. O., Mutlu, S., Doganlar, S., Yemenicioglu, A., & Frary, A. (2009). Total
Antioxidant Activity and Total Phenolic Contents in Different Turkish Eggplant (Solanum Melongena L.)
Cultivars. International Journal of Food Properties, 12(3), 616-624.
Frary, A., Keçeli, M.A., Ökmen, B., Şığva H.Ö., Yemenicioğlu, A., Doğanlar, S. (2008). Water soluble
antioxidant potential of Turkish Pepper Cultivars. HortScience, 43:631-636.
Gemili, S., Umdu, E. S., Yaprak, N., Ustok, F. I., Yener, F. Y. G., Gucbilmez, C. M., Altinkaya, S. A.,
& Yemenicioglu, A. (2007). Partial purification of hen egg white lysozyme by ethanol precipitation
method and determination of the thermal stability of its lyophilized form. Turkish Journal of Agriculture
and Forestry, 31(2), 125-134.
Arcan, I., & Yemenicioglu, A. (2007). Antioxidant activity of protein extracts from heat-treated or
thermally processed chickpeas and white beans. Food Chemistry, 103(2), 301-312.
Gucbilmez, C. M., Yemenicioglu, A., & Arslanoglu, A. (2007). Antimicrobial and antioxidant activity of
edible zein films incorporated with lysozyme, albumin proteins and disodium EDTA. Food Research
International, 40(1), 80-91.
Mecitoglu, C., & Yemenicioglu, A. (2007). Partial purification and preparation of bovine
lactoperoxidase and characterization of kinetic properties of its immobilized form incorporated into
cross-linked alginate films. Food Chemistry, 104(2), 726-733.
Simsek, S., & Yemenicioglu, A. (2007). Partial purification and kinetic characterization of mushroom
stem polyphenoloxidase and determination of its storage stability in different lyophilized forms.
Process Biochemistry, 42(6), 943-950.
Mecitoglu, C., Yemenicioglu, A., Arslanoglu, A., Elmaci, Z. S., Korel, F., & Cetin, A. E. (2006).
Incorporation of partially purified hen egg white lysozyme into zein films for antimicrobial food
packaging. Food Research International, 39(1), 12-21.
Kandemir, N., Yemenicioglu, A., Mecitoglu, I., Elmaci, Z. S., Arslanoglu, A., Goksungur, Y., & Baysal,
T. (2005). Production of antimicrobial films by incorporation of partially purified lysozyme into
biodegradable films of crude exopolysaccharides obtained from Aureobasidium pullulans fermentation.
Food Technology and Biotechnology, 43(4), 343-350.
Demirbuker, D., Arcan, I., Tokatli, F., & Yemenicioglu, A. (2005). Effects of hot rehydration in the
presence of hydrogen peroxide on microbial quality, texture, color, and antioxidant activity of
coldstored intermediate-moisture sun-dried figs. Journal of Food Science, 70(3), M153-M159.
Ozkan, M., Yemenicioglu, A., & Cemeroglu, B. (2005). Degradation of various fruit juice anthocyanins
by hydrogen peroxide. Food Research International, 38(8-9), 1015-1021.
Demirbuker, D., Simsek, S., & Yemenicioglu, A. (2004). Potential application of hot rehydration alone
or in combination with hydrogen peroxide to control pectin methylesterase activity and microbial load
in cold-stored intermediate-moisture sun-dried figs. Journal of Food Science, 69(3), C170-C178.
Yemenicioglu, A., & Cemeroglu, B. (2003). Consistency of polyphenol oxidase (PPO) thermostability
in ripening apricots (Prunus armeniaca L.): Evidence for the presence of thermostable PPO forming
and destabilizing mechanisms in apricots. Journal of Agricultural and Food Chemistry, 51(8), 23712379.
Ozkan, M., Yemenicioglu, A., Asefi, N., & Cemeroglu, B. (2002). Degradation kinetics of
Anthocyanins from sour cherry, pomegranate, and strawberry juices by hydrogen peroxide. Journal of
Food Science, 67(2), 525-529.
Yemenicioglu, A. (2002). Control of polyphenol oxidase in whole potatoes by low temperature
blanching. European Food Research and Technology, 214(4), 313-319.
Ozkan, M., Yemenicioglu, A., Citak, B., & Cemeroglu, B. (2000). Effect of hydrogen peroxide on sour
cherry anthocyanins. Journal of Food Quality, 23(4), 421-428.
Yemenicioglu, A., & Cemeroglu, B. (1999). Separation and thermal characterization of ionically and
tightly cell-wall-bound pectin methylesterase from cucumbers (Cucumis sativus). Zeitschrift Fur
Lebensmittel-Untersuchung Und-Forschung a-Food Research and Technology, 208(5-6), 369-372.
Yemenicioglu, A., Ozkan, M., & Cemeroglu, B. (1998). Partial purification and thermal
characterization of peroxidase from okra (Hibiscus esculentum). Journal of Agricultural and Food
Chemistry, 46(10), 4158-4163.
Yemenicioglu, A., Ozkan, M., & Cemeroglu, B. (1998). Thermal stabilities of peroxidases from fresh
pinto beans. Journal of Food Science, 63(6), 987-990.
Yemenicioglu, A., Ozkan, M., Velioglu, S., & Cemeroglu, B. (1998). Thermal inactivation kinetics of
peroxidase and lipoxygenase from fresh pinto beans (Phaseolus vulgaris). Zeitschrift Fur
Lebensmittel-Untersuchung Und-Forschung a-Food Research and Technology, 206(4), 294-296.
Yemenicioglu, A., Ozkan, M., & Cemeroglu, B. (1997). Heat inactivation kinetics of apple
polyphenoloxidase and activation of its latent form. Journal of Food Science, 62(3), 508-510.
7.2. Uluslararası diğer hakemli dergilerde yayınlanan makaleler
Aydemir, L., Yemenicioglu, A. 2013. Are protein-bound phenolic antioxidants in pulses unseen part of
iceberg? Journal of Plant Biochemistry and Physiology. 1:4, 1000118.
Yemenicioğlu A., Günaydın N., Cemeroğlu B. 2000. Cloud stabilization of naturally cloudy apple
juices by heat treatments. Fruit Processing 7:278-282.
Yemenicioğlu A., Ercan R. 1999. The change of in situ lipoxygenase during processing to semolina
and macaroni. Adv. Food Sci. 21(3/4) :84-87.
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
4:158-161.
7.3. Diğer yayınlar
Cemeroğlu, B., Yemenicioğlu, A. ve Özkan. M. 2001. Meyve ve Sebze İşleme Teknolojisi, Cilt 1:
Meyve ve Sebzelerin Bileşimi-Soğukta Depolanmaları.(Fruit and Vegetable Processing Technology,
Vol 1: The composition and cold storage of fruits and vegetables) Gıda Teknolojisi Derneği, Yayın
Numarası: 24, Başkent Matbaacılık, 328P.
Cemeroğlu, B., Yemenicioğlu, A. ve Özkan. M. 2004. Meyve ve Sebzelerin Bileşimi, Cilt 1, Editör:
Cemeroğlu, B. Meyve ve Sebze İşleme Teknolojisi 2. Baskı, (Composition of fruits and vegetables, Vol
1: Fruit and Vegetable Processing Technology), Başkent Klişe Matbaacılık, Ankara, 670P.
Yemenicioğlu, A. ve Özkan. M. 2004. Meyve ve Sebzelerle Bunlardan Elde Edilen Ürünlerin
Dayandırma Yöntemeleri, Cilt 1, Editör: Cemeroğlu, B. Meyve ve Sebze İşleme Teknolojisi 2. Baskı,
(Preservation techniques for fruits and vegetables, Vol 1: Fruit and Vegetable Processing
Technology), Başkent Klişe Matbaacılık, Ankara, 670P.
Yemenicioğlu A., Cemeroğlu B. 2007. Enzim Aktivitesi Tayin Yöntemleri, (Sayfa 235-254), Editör:
Cemeroğlu B. Gıda Analizleri. (Methods of Food Analysis, Enzyme assays), Gıda Teknolojisi Derneği
Yayınları, Yayın Numarası:34, Bizim Büro Basın Evi, Ankara, 535 Sayfa.
8.
Ulusal ve Uluslararası Projeler
“Production of functional packaging materials by use of biopreservatives” Funded by the The
Scientific and Technical Research Council of Turkey. Project # MİSAG 221. Project Director.
“Development of edible films having antimicrobial characteristics by using lactic acid bacteria,
lysozyme and lactoperoxidase, applications to plastic packaging materials and to various foods” The
Scientific and Technical Research Council of Turkey. Project # MAG 104 M 386. Researcher.
“Preparation and characterization of enzyme immobilized membranes. Modelling of the performances”
PIA Bosphorus project between Turkey and France supported by The Scientific and Technical
Research Council of Turkey. Project No: 105 M 325. Researcher.
“Development of composite or blend active edible food packaging materials for controlled release of
bioactive substances” The Scientific and Technical Research Council of Turkey. Project # MAG 108
M 353. Project Director.
“Biyoteknoloji ve biyomühendislik araştırma merkezi” DPT Altyapı Projesi. Proje no: 2007K121040.
Proje Yöneticisi.
9.İdari Görevler
Gıda Mühendisliği Bölüm Başkanlığı (2013-)
Biyoteknoloji ve Biyomühendislik Uygulama ve Araştırma Merkezi Müdürlüğü (2011-2013)
Biyoteknoloji ve Biyomühendislik Merkezi Araştırma Laboratuvarı Müdürlüğü (2007-2011)
Üniversite Yönetim Kurulu Üyeliği (2009-2012)
Mühendislik Fakültesi Yönetim Kurulu Üyeliği (2007-2010)
Mühendislik Fakültesi Fakülte Kurulu Üyeliği (2013-)
Mühendislik ve Fen Bilimleri Enstitüsü Yönetim Kurulu Üyeliği (2013-)
İYTE Atık Komisyonu Başkanlığı (2007-2014)
10. Bilimsel ve Mesleki Kuruluşlara Üyelikler
Journal of Plant Biochemistry and Physiology, USA (Editorial Board Member)
Turkish Journal of Agriculture and Forestry (Associate Editor at 2011)
Tunisian Journal of Medicinal Plants and Natural Products (Scientific Commettee Member)
11. Ödüller
TÜBİTAK Bilim Adamı Yetiştirme Grubu, Proje Yarışması, Kimya Dalında Teşfik Ödülü (1989)
Ankara Üniversitesi, Gıda Mühendisliği Bölümünü birincilikle bitirdi (1994)
Ankara Üniversitesi Bilim Ödülü (2002)
Ankara Üniversitesi Fen Bilimleri Dalı Bilimsel Teşfik Ödülü (2008)
Yürütücüsü olduğu “Biyoaktif maddelerin kontrollu salımı için kompozit veya karışımlardan oluşan aktif
yenilebilir gıda ambalaj malzemeleri geliştirilmesi” adlı TÜBİTAK projesi TÜBİTAK-ARDEP tarafından
Türkiye İhracatçılar Meclisi İnovasyon haftası için ülke çapında seçilen 4 gıda projesinden birisi oldu.
Yine bu projesi TÜBİTAK-ARDEP’in önerisiyle Bilim, Sanayi ve Teknoloji Bakanlığı Başarı Öyküleri
Kataloğu’nda yer almaya hak kazandı.
Türkiye İhracatçılar Meclisi ARGE Proje pazarı birincilik ödülü (2013)
12. Son iki yılda verdiği lisans ve lisansüstü düzeydeki dersler
Akademik
Yıl
Dönem
2012-2013 Güz
İlkbahar
2011-2012
Dersin Adı
Advanced Food Chemistry
Haftalık Saati
Teorik
3
Uygulama
0
Öğrenci
Sayısı
8
Advanced Food Biochemistry
3
0
3
Güz
Enzyme Characterization and
Kinetics
3
0
15
İlkbahar
Heat Treatment and Thermal
Processing of Food
3
0
6

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