Prof. Dr. AHMET YEMENİCİOĞLU. Derece Alan Üniversite Yıl. Lisans Gıda Bilimi ve Teknolojisi Ankara Üniversitesi 1994

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1 Prof. Dr. AHMET YEMENİCİOĞLU Tel: Faks: Adı Soyadı: Ahmet YEMENİCİOĞLU 2. Doğum Tarihi: 31 Aralık Unvanı: Profesör 4. Öğrenim Durumu: Derece Alan Üniversite Yıl Lisans Gıda Bilimi ve Teknolojisi Ankara Üniversitesi 1994 Y. Lisans Gıda Mühendisliği Ankara Üniversitesi 1996 Doktora Gıda Mühendisliği Ankara Üniversitesi Akademik Unvanlar: Yardımcı Doçentlik Tarihi : 1999 Doçentlik Tarihi : 1999 Profesörlük Tarihi : 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).

2 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: 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, 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, 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), 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), 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, 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), 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), 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), 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), Arcan, I., & Yemenicioglu, A. (2010). Effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea proteins. Food Research International, 43(1),

3 Gemili, S., Yemenicioglu, A., & Altinkaya, S. A. (2010). Development of antioxidant food packaging materials with controlled release properties. Journal of Food Engineering, 96(3), 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 Biolog y, 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), Simsek, S., & Yemenicioglu, A. (2010). Commercially suitable pectin methylesterase from Valencia orange peels. Turkish Journal of Agriculture and Forestry, 34(2), 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), 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), 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), 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: 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), Arcan, I., & Yemenicioglu, A. (2007). Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans. Food Chemistry, 103(2), 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), 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), 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), 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), 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

4 biodegradable films of crude exopolysaccharides obtained from Aureobasidium pullulans fermentation. Food Technology and Biotechnology, 43(4), 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), 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), 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), Yemenicioglu, A. (2002). Control of polyphenol oxidase in whole potatoes by low temperature blanching. European Food Research and Technology, 214(4), Ozkan, M., Yemenicioglu, A., Citak, B., & Cemeroglu, B. (2000). Effect of hydrogen peroxide on sour cherry anthocyanins. Journal of Food Quality, 23(4), 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), 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), Yemenicioglu, A., Ozkan, M., & Cemeroglu, B. (1998). Thermal stabilities of peroxidases from fresh pinto beans. Journal of Food Science, 63(6), 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), 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), 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.

5 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: 2007K Proje Yöneticisi. 9.İdari Görevler Gıda Mühendisliği Bölüm Başkanlığı (2013-) Biyoteknoloji ve Biyomühendislik Uygulama ve Araştırma Merkezi Müdürlüğü ( ) Biyoteknoloji ve Biyomühendislik Merkezi Araştırma Laboratuvarı Müdürlüğü ( ) Üniversite Yönetim Kurulu Üyeliği ( ) Mühendislik Fakültesi Yönetim Kurulu Üyeliği ( ) Mühendislik Fakültesi Fakülte Kurulu Üyeliği (2013-) Mühendislik ve Fen Bilimleri Enstitüsü Yönetim Kurulu Üyeliği (2013-) İYTE Atık Komisyonu Başkanlığı ( ) 10. 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) 11. Son iki yılda verdiği lisans ve lisansüstü düzeydeki dersler Akademik Yıl Dönem Dersin Adı Haftalık Saati Öğrenci Sayısı Teorik Uygulama Güz Advanced Food Chemistry İlkbahar Advanced Food Biochemistry Güz Enzyme Characterization and Kinetics Heat Treatment and Thermal İlkbahar Processing of Food