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Ahmet YEMENİCİOĞLU, Prof. Dr.
Telephone: +90 (232)-750 62 92, Food Engineering Dept. Fax: 750 61 96 email: ahmetyemenicioglu@iyte.edu.tr
B.S., Department of Food Engineering, Faculty of Agriculture, Ankara University, Ankara, Turkey (1994)
M.S., Department of Food Engineering, Faculty of Agriculture, Ankara University, Ankara, Turkey (1996)
Ph.D., Department of Food Engineering, Faculty of Agriculture, Ankara University, Ankara, Turkey (1998)
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RESEARCH INTERESTS
. Control of biochemical changes in fresh and processed fruits and vegetables
. Production of microbiologically stable high or intermediate moisture fruit products by use of hurdle technology
. Biopreservation of fresh or minimally processed fruits and vegetables by antimicrobial enzyme systems
WORK EXPERIENCE
Professor, İzmir Institute of Technology 8/2007-
Food Engineering Department, Urla, İzmir, Turkey
Associate Professor, İzmir Institute of Technology 12/2001 -8/2007
Food Engineering Department, Urla, İzmir, Turkey
Assistant Professor, İzmir Institute of Technology 5/1999 - 12/2001
Food Engineering Department, Urla, İzmir, Turkey
1989-1990 Encouragement award in a project competition organized by
The Scientific and Technical Research Council of Turkey (TÜBİTAK)
1990-1994 B.S., Graduated at the first place
1997-1998 Ankara University’ annual science encouragement award was given to his research
entitled “Heat inactivation kinetics of apple polyphenol oxidase and activation of its latent form”.
“Activities and thermal inactivation kinetics of peroxidase and lipoxygenase from okra, green bean and pinto beans” Funded by the Research Foundation of Ankara University. Project # 96.11.12.02. Researcher (completed).
“Determination of lipoxygenase enzyme activity in durum wheats” Funded by the The Scientific and Technical Research Council of Turkey. Project # TOGTAG-1711. Researcher (completed).
“Studies on the degradation of anthocyanins in sour cherry juice by hydrogen peroxide” Funded by the Research Foundation of Ankara University. Project # 98.11.12.01. Researcher (completed).
“Increasing shelf life and quality of fresh and processed fruits and vegetables by low temperature blanching” Funded by the Research Foundation of Izmir Institute of Technology. Project # 1999.MÜH.05. Project director (completed).
“Production of commercially suitable pectin methylesterase and polyphenol oxidase from agro-industrial wastes” Funded by the Research Foundation of Izmir Institute of Technology. Project # 2002 İYTE 12. Project director (completed).
“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 (completed).
“Characterization and modification of antioxidant proteins from plant materials” Funded by the Research Foundation of Izmir Institute of Technology. Project # 2004 İYTE 05. Project director (completed).
“Determination of genetic variation and molecular mapping of antioxidant activity and dietary fibre content in cultivated and wild species of tomato, pepper and eggplant” The Scientific and Technical Research Council of Turkey. Project # TOGTAG-3163. Researcher (completed).
“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 (continuing).
Yemenicioğlu, A., Özkan, M., Cemeroğlu, B. 1997. Heat inactivation kinetics of apple polyphenol oxidase and activation of its latent form. J. Food Sci. 62:508-510.
Yemenicioğlu, A., Özkan, M., Cemeroğlu, B. 1998 Thermostabilities of peroxidases from fresh pinto beans (Phaseolus vulgaris). J. Food Sci. 63:987-990.
Yemenicioğlu, A., Özkan, M., Cemeroğlu, B. 1998. Partial purification and thermal characterization of peroxidase from okra (Hibiscus esculentum). J. Agric. Food Chem.46:4158-4163.
Yemenicioğlu, A., Özkan, M.,Velioğlu, S., Cemeroğlu, B. 1998. Thermal inactivation kinetics of peroxidase and lipoxygenase from fresh pinto beans (Phaseolus vulgaris). Z. Lebensm.Unters. Forsch. 206:294-296.
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.
Yemenicioğlu, A., Cemeroğlu, B. 1998. Hale Haven seftalilerinde polifenol oksidaz enimlerinin bazı nitelikleri (Characteristics of polyphenol oxidase in Hale Haven peaches) Turkish Journal of Agriculture and Forestry. 22:261-265.
Yemenicioğlu, A., Cemeroğlu, B. 1999. Separation and thermal characterization of ionically and tightly cell wall bound pectin methylesterase (PME) from cucumbers (Cucumis sativus). Z. Lebensm. Unters. Forsch. 208 (5-6) :369-372
Yemenicioğlu, A., Özkan, M., Cemeroğlu, B. 1999. Some characteristics of polyphenol oxidase and peroxidase from taro (Colocasia antiquorum). Turkish Journal of Agriculture and Forestry. 23:425-430.
Yemenicioğlu, A., Günaydın, N., Cemeroğlu, B. 2000. Cloud stabilisation of naturally cloudy apple juices by heat treatments. Fruit Processing 7:278-282.
Yemenicioğlu, A. 2002. Control of polyphenol oxidase in whole potatoes by low temperature blanching. Eur. Food Res. Tehnol. 214:313-319.
Yemenicioğlu, A., Cemeroğlu, B. 2003. Consistency of polyphenol oxidase thermostability in ripening apricots (Prunus armeniaca L.) : Evidence for the presence of TS-PPO forming and destabilizing mechanisms in apricots. J Agric Food Chem. 51:2371-2379.
Demirbüker, 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. J. Food Sci. 69:170-178.
Demirbüker, D., Arcan, I. Tokatli, F., Yemenicioglu A. 2005. The effects of hot rehydration in the presence of hydrogen peroxide on microbial quality, texture, color and antioxidant activity of cold stored intermediate moisture sun-dried figs. J Food Sci. 70:153-159.
Kandemir, N., Yemenicioğlu, A., Mecitoğlu, Ç., Elmacı, Z.S., Arslanoğlu, Göksungur, 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 43:343-350.
Özkan, M., Yemenicioğlu, A., Cemeroğlu, B. 2005. Degradation of various fruit juice anthocyanins by hydrogen peroxide. Food Research International 38:1015-1021.
Mecitoğlu, Ç., Yemenicioğlu, A., Elmacı, Z.S., Arslanoğlu, A., Çetin, A.E., Korel, F. 2006. Incorporation of partially purified hen egg white lysozyme into zein films for antimicrobial food packaging. Food Research International 39:12-21.
Arcan. I., Yemenicioğlu, A. 2007. Antioxidant activity of protein extracts from heat treated or thermally processed chickpeas and white beans. Food Chemistry (in press).
Güçbilmez, Ç.M., Yemenicioğlu, A., Arslanoğlu, A. 2007. Antimicrobial and antioxidant activity of edible zein films incorporated with lysozyme, albumin proteins and disodium EDTA. Food Research International 40:80-91.
Mecitoğlu, Ç., Yemenicioğlu, 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 104:726-733.
Şimşek Ş., Yemenicioğlu A. 2007. Partial purification and kinetic characterization of mushroom stem polyphenoloxidase and determination of its storage stability in different lyophilized forms. Process Biochemistry. 42:943-950.
Gemili S., Umdu E.S., Yaprak N., Üstok F.I., Yener F.Y.G., Güçbilmez Ç.M., Altınkaya S.A., Yemenicioğlu A. 2007. Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of thermal stability of its lyophilized form. Turkish Journal of Agriculture and Forestry. 31(2):125-134.
BOOKS
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.
COURSES TAUGHT/DEVELOPED:
FE 525 Advanced Food Biochemistry
FE 533 Enzyme Characterization and Kinetics
FE 530 Heat Treatment and Thermal Processing of Food
FE 511 Advanced Food Chemistry
