|
|
Figen KOREL, Assist. Prof.
Telephone: +90 (232)-750 62 28, Food Engineering Dept. Fax: 750 61 96 email: figenkorel@iyte.edu.tr
B.S., Department of Food Engineering, Ege University, İzmir,Turkey M.S., Department of Food Engineering, Food Science, Clemson University, Clemson, South Carolina, U.S.A. Ph.D., Food Science and Human Nutrition, University of Florida, Gainesville, Florida, U.S.A.
|
RESEARCH INTERESTS
Food Quality and Safety, Sensory Evaluation of Foods, Food Microbiology, HACCP
WORK EXPERIENCE
Assistant Professor, İzmir Institute of Technology 3/2004 - present
Food Engineering Department, Urla, İzmir, Turkey
Visiting Faculty, University of Florida 6/2006 - 7/2006
Food Science and Human Nutrition Dept., Gainesville, Florida, USA
Visiting Faculty, University Of Florida 1/2003-2/2003
Food Science and Human Nutrition Department, Gainesville, Florida, U.S.A.
Assistant Professor, Celal Bayar University 2/2001-3/2004
Food Engineering Department, Manisa, Turkey
PUBLICATIONS
1. Luzuriaga, D.A., Korel, F., Balaban, M.O., 2007, Odor evaluation of shrimp treated with different chemicals using an electronic nose and a sensory panel, Journal of Aquatic Food Product Technology, 16, 57-75.
2. Tan, G., Korel, F., 2007, Quality of flavored yogurt containing added coffee and sugar, Journal of Food Quality, 30, 342-356.
3. Korel, F., Balaban, M.O., 2006, Composition, color and mechanical characteristics of pretreated candied chestnuts, International Journal of Food Properties, 9, 559-572.
4. Mecitoğlu, Ç., Yemenicioğlu, A., Arslanoğlu, A., Elmacı, Z.S., Korel, F., Çetin, A.E. Impregnation of partially purified hen egg white lysozyme to zein films for antimicrobial food packaging. Food Research International, 39, 12-21 (2006).
5. Momol, M.T., Balaban, M.O., Korel, F., Odabaşı, A., Momol, E.A., Folkes, G., Jones, J.B., 2004, Discrimination of plant pathogenic bacteria using an electronic nose. Plant Health Progress, Nisan 5. http://www.plantmanagementnetwork.org/pub/php/brief/2004/nose/
6. Korel, F., Bağdatlıoğlu, N., Balaban, M.Ö., Hışıl, Y., 2002, Ground red peppers: Capsaicinoids content, Scoville scores, and discrimination by an electronic nose, Journal of Agricultural and Food Chemistry, 50, 3257-3261.
7. Korel, F., Balaban, M.Ö., 2002, Microbial and sensory assessment of milk with an electronic nose, Journal of Food Science, 67, 758-764.
8. Korel, F., J.C. Acton, 2002, Composition of fermented sausages in the USA retail market, Fleischwirtschaft International, 4, 35-38.
9. Korel, F., Luzuriaga, D.A., Balaban, M.Ö., 2001, Objective quality assessment of raw Tilapia (Oreochromis niloticus) fillets using electronic nose and machine vision, Journal of Food Science, 66, 1018-1024.
10. Korel, F., Luzuriaga, D.A., Balaban, M.Ö., 2001, Quality evaluation of raw and cooked Catfish (Ictalurus punctatus) using electronic nose and machine vision, Journal of Aquatic Food Product Technology, 10, 3-18.
11. Balaban, M.O., Korel, F., Odabaşı, A.Z., Folkes, G., 2000, Transportability of data between electronic noses: Mathematical methods, Sensors and Actuators B, 71, 203-211.
12. Korel, F., D. A. Luzuriaga, M. O. Balaban, 1999, Microbial, sensory and electronic nose evaluation of pasteurized whole milk, in Electronic Noses and Sensor Array Based Systems Design and Applications, ed. W. J. Hurst, Technomic Publishing Co., Inc., Lancaster 154-161.
CONFERENCES
1. Uysal, İ., Korel, F., Yemenicioglu, A., 2007, Test of antimicrobial activity of zein films incorporated with partially purified lysozyme on Bacillus amyloliquefacies, 2nd International Congress on Food and Nutrition, Istanbul, Turkey, October 24-26.
2. Kadiroglu, P., Korel, F., Tokatlı, F., 2007, Discrimination of extra virgin olive oils using surface acoustic wave sensing electronic nose, 2nd International Congress on Food and Nutrition, Istanbul, Turkey, October 24-26.
3. Arserim, K.D., Uysal, İ., Korel, F., 2007, Edible films and coatings incorporated with essential oils and plant extracts, 2nd International Congress on Food and Nutrition, Istanbul, Turkey, October 24-26.
4.
Korel, F., Kadiroğlu, P., Tokatlı, F., 2007, Detection of adulteration of
extra virgin olive oil with edible oils by electronic nose,” 5th
Euro Fed Lipid Congress, Gothenburg, Sweden, September 16-19, 119.
5. Ocakoğlu, D., Gürdeniz, G., Özen, B., Korel, F., Tokatlı, F., 2007, Discrimination of olive oils based on combined information of MIR spectra ans chromatographic profiles,” 5th Euro Fed Lipid Congress, Gothenburg, Sweden, September 16-19,.48.
6. Yener, F.Y.G., Korel, F., Yemenicioglu, A., 2007, Incorporation of lactoperoxidase system into alginate films to inhibit E. coli and L. innocua,” IFT Annual Meeting, Chicago, IL, July 28-August 1, 293.
7.
Uysal, İ., Korel, F., Yemenicioğlu, A., Yener, F.Y.G., 2007, Application of
protein-based edible films to various foods,” 5th
International Congress on Food Technology (Consumer protection through
food process improvement and innovation in the real world), Thessaloniki,
Greece, March 9-11, 563-569.
8. Yener, F.Y.G., Korel, F., Yemenicioğlu, A., 2007, Inhibition of Pseudomonas fluorescens by alginate films incorporating lactoperoxidase system,” 1st SAFOODNET project (FP6- 022808) seminar on Microbial contaminants and contamination routes in food industry, Espoo, Finland, January 22-23, 67.
9. Kadiroğlu, P., Ocakoğlu, D., Gürdeniz, G., Özen, F.B., Tokatlı, F., Korel, F., 2006, Aroma fingerprints of Turkish extra virgin olive oils using surface acoustic wave sensing electronic nose, 4th Euro Fed Lipid Congress, Madrid, Spain, October 1-4, 481.
10. Gürdeniz, G., Ocakoğlu, D., Kadiroğlu, P., Korel, F., Tokatlı, F., Özen, F.B., 2006, Some characteristics of Turkish extra virgin olive oils from various olive varieties grown in two different regions, 4th Euro Fed Lipid Congress, Madrid, Spain, October 1-4, 479.
11.
Gürdeniz, G., Ocakoğlu, D., Kadiroğlu, P., Korel, F., Tokatlı, F., Özen,
F.B., 2006, Properties of commercial extra virgin olive oils produced in
Aegean region of Turkey, National
Olive and Olive Oil Symposium and Exhibition, September 15-17, İzmir,
Turkey, 577-586 (in Turkish).
12.
Çelik, E.S., Erkuş, O., Yavuzdurmaz, H., Korel, F., Harsa, Ş., 2006,
Scanning and screening of aroma and exopolysaccarides formation ability of
traditional Turkish yoghurt starter cultures, The
20th International ICFMH Symposium, Bologna, Italy, August 29-September 2,
304.
13. Korel, F., 2006. Chestnuts: Compositional characteristics and health aspects, IFT Annual Meeting, Orlando, FL, June 24-28.
14. Özen, F.B., Tokatlı, F., Korel, F., 2005, Emerging topics in olive oil research: Determination of geographical origin and adulteration, Olive Oil and Olive-pomace Oil Symposium and Exhibition, İzmir, Turkey, November 10-12, 57-67.
15. Korel, F., 2005, Lactic acid bacteria as biopreservatives, 1st International Food and Nutrition Congress, İstanbul, Turkey, June 15-18, 110.
16.
Korel, F., Özen, F.B., Tokatlı, F., 2005, Geographical identification and
quality of olive oil, Proceedings of Agrindustrial Design, 1st Product and
Service Design Symposium and Exhibition on Agricultural Industries, Olive Oil,
Wine and Design, İzmir, Turkey, April 27-29, 160-167.
17. Korel, F., Yemenicioğlu, A. 2005, Antimicrobial packaging applications in food industry, Food Congress, İzmir, Turkey, April 19-21, 293-296. (in Turkish)
18.
Korel, F., Acton, J. C., 2004, Cooking Method and Reducing Sugar Effect on
Color Properties of Chicken Patties, XXII. World’s Poultry Congress, İstanbul,
Turkey, June 8-13, 869.
19. Balıkçı, U., Korel, F., Ömeroğlu, S., 2004, ‘Höşmerim’ a traditional Turkish dessert,” Proceedings of International Dairy Conference, Isparta, Turkey, May 24-26, 327-329.
20. Korel, F., Sekin, Y., 2003, HACCP system in wine production, 3rd Food Engineering Congress, Ankara, Turkey, May 24-28, 469-477.
21. Tan, G., Korel, F. 2003, Organoleptic properties of coffee-flavored yogurt, SEYES, İzmir, Turkey, May 22-23, 213-216. (in Turkish)
22. Korel, F., Ömeroğlu, S., Tan, G., 2002, Microbiological quality of ice cream sold in retail markets of Manisa, 7th Turkish Food Congress, Ankara, Turkey, May 22-24, 415-421. (in Turkish)
23. Korel, F., Seydim A.C., 2002, Uses of electronic tongue in food quality control, 7th Turkish Food Congress, Ankara, Turkey, May 22-24, 577-580. (in Turkish)
24. Korel, F., Odabaşı, A. Z., Miles, R. D., Comer, C. W., Balaban, M. Ö., 2001, Egg quality evaluation during storage using machine colour vision and an electronic nose, IX European Symposium on the Quality of Eggs and Egg Products, Kuşadası, Turkey, September 9-12, 421-426.
25. Yücetürk, A.C., Korel, F., Balaban, M.Ö., 2001, Application of Neural Networks in Determining the Storage Time of Milk Samples Obtained by an Electronic Nose, The Tenth Turkish Symposium on Artificial Intelligence and Neural Networks, Gazimağusa, KKTC, June 21-22, 6-11.
26. Metin, S., Korel, F., Balaban, M.O., 2000, Quality evaluation of fresh mullet fillets stored under modified atmosphere at different temperatures, IFT Annual Meeting, Dallas, TX, June 10-14, 91.
27. Luzuriaga, D. A., Korel, F., Balaban, M.O., 1999, Detection of chemicals used in shrimp processing by electronic nose technology, IFT Annual Meeting, Chicago, IL, July 24-28, 229-230.
28. Candoğan, K., Dawson, P.L., Korel, F., Acton, J. C. 1998, Factors in the development of flavor in fermented sausages, 95th Annual Southern Association of Agricultural Scientists Meeting, Little Rock, Arkansas, January 31-February 4.
29. Korel, F., Han, I.Y., Grimes, L.W., Prince, L.D., Dawson, P.L., Acton, J.C., 1996, Comparison of carbohydrate substrates and starter cultures on properties of fermented turkey sausages, IFT Annual Meeting, New Orleans, LA, June 22-26, 60.
30. Korel, F., Dawson, P.L., Han, I.Y., Acton, J.C., 1995, Headspace volatiles of various fermented sausage products, 41st Annual Int. Congress of Meat Science and Technology, San Antonio, August 20-25, Vol. II, 511-512.
COURSES TAUGHT/DEVELOPED:
Undergraduate level courses taught at Celal Bayar University:
1. Food Quality Control
Food Additives and Toxicology
Graduate level courses taught at Celal Bayar University:
2. GMÜ 524 Color Analysis of Foods
GMÜ 526 Statistical Quality Control
GMÜ 527 Food Safety
GMÜ 529 Sensory Analysis Techniques
3. Graduate level courses at Izmir Institute of Technology:
FE 504 Advanced Food Plant Sanitation
FE 516 Sensory Evaluation of Foods
