EK-3 ÖZGEÇMİŞ. Derece Alan Üniversite Yıl

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1 EK-3 ÖZGEÇMİŞ 1. Adı Soyadı : Gamze TOYDEMİR ŞEN 2. Doğum Tarihi : Unvanı : Gıda Mühendisi - Yardımcı Doçent Doktor 4. Öğrenim Durumu : Doktora 5. Çalıştığı Kurum : Alanya Alaaddin Keykubat Üniversitesi Derece Alan Üniversite Yıl Lisans Gıda Mühendisliği İstanbul Teknik Üniversitesi 2006 Y. Lisans Lisans programından direkt doktora programına geçiş. Doktora Gıda Mühendisliği İstanbul Teknik Üniversitesi Akademik Unvanlar Yardımcı Doçentlik Tarihi : 17 Mart 2017 Halen, Gıda Mühendisliği Bölümü, Mühendislik Fakültesi, Alanya Alaaddin Keykubat Üniversitesi Yardımcı Doçentlik Tarihi : 3 Mart Ocak 2017, Gıda Mühendisliği Bölümü, Mühendislik Fakültesi, Okan Üniversitesi Doçentlik Tarihi : Profesörlük Tarihi : 6. Yönetilen Yüksek Lisans ve Doktora Tezleri 6.1. Yüksek Lisans Tezleri 6.2. Doktora Tezleri 7. Yayınlar 7.1. Uluslararası hakemli dergilerde yayınlanan makaleler (SCI,SSCI,Arts and Humanities) 1. Tomas, M., Toydemir, G., Boyacioglu, D., Hall, R. D., Beekwilder, J., Capanoglu, E. (2016). Processing black mulberry into jam: Effects on antioxidant potential and in vitro bioaccessibility. Journal of the Science of Food and Agriculture, DOI: /jsfa Bakir, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., Capanoglu, E. (2016). Fruit antioxidants during vinegar processing: Changes in content and in vitro bio-accessibility. International Journal of Molecular Sciences, 17, 1658, DOI: /ijms Guldiken, B., Toydemir, G., Memis, K. N., Okur, S., Boyacioglu, D., Capanoglu, E. (2016). Home-processed red beetroot (Beta vulgaris L.) products: Changes in antioxidant properties and bioaccessibility. International Journal of Molecular Sciences, 17(6): 858, DOI: /ijms Kamiloglu, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., Hall, R. D., Capanoglu, E. (2016). A review on the effect of drying on antioxidant potential of fruits and vegetables. Criticial Reviews in Food Science and Nutrition, 56: Toydemir, G., Capanoglu, E., Kamiloglu, S., Firatligil-Durmus, E., Sunay, A. E., Samanci, T., Boyacioglu, D. (2015). Effects of honey addition on antioxidative properties of different herbal teas. Polish Journal of Food and Nutrition Sciences, 65(2): Tomas, M., Toydemir, G., Boyacioglu, D., Hall, R., Beekwilder, J., Capanoglu, E. (2015). The effects of juice processing on black mulberry antioxidants. Food Chemistry, 186: Kamiloglu, S., Demirci, M., Selen, S., Toydemir, G., Boyacioglu, D., Capanoglu, E. (2014). Home processing of tomatoes (Solanum lycopersicum): Effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity. Journal of the Science of Food and Agriculture, 94(11):

2 8. Suzme, S., Boyacioglu, D., Toydemir, G., Capanoglu, E. (2013). Effect of industrial juice concentrate processing on phenolic profile and antioxidant capacity of black carrots. International Journal of Food Science and Technology, 49(3): Toydemir, G., Boyacioglu, D., Capanoglu, E., van der Meer, I., Tomassen, M. M. M., Hall, R.D., Mes, J. J., Beekwilder, J. (2013). Investigating the transport dynamics of anthocyanins from unprocessed fruit and processed fruit juice from sour cherry (Prunus cerasus L.) across intestinal epithelial cells. Journal of Agricultural and Food Chemistry, 61(47): Toydemir, G., Capanoglu, E., Gomez Roldan, M.V., de Vos, R.C.H., Boyacioglu, D., Hall, R.D., Beekwilder, J. (2013). Industrial processing effects on phenolic compounds in sour cherry (Prunus cerasus L.) fruit. Food Research International, 53: Toydemir, G., Capanoglu, E., Kamiloglu, S., Boyacioglu, D., de Vos, R.C.H., Hall, R.D., Beekwilder, J. (2013). Changes in sour cherry (Prunus cerasus L.) antioxidants during nectar processing and in vitro gastrointestinal digestion. Journal of Functional Foods, 5: Uluslararası diğer hakemli dergilerde yayınlanan makaleler 1. Toydemir, G., Capanoglu, E., Boyacioglu, D., Beekwilder, J., de Vos, R.C.H., Hall, R.D. (2014). Sour cherry (Prunus cerasus L.) anthocyanins: Effects of juice processing on phenolic compounds and bioavailability. Acta Horticulturae (ISHS), 1017: Uluslararası bilimsel toplantılarda sunulan ve bildiri kitabında basılan bildiriler 1. Memis, K.N., Okur, S., Toydemir, G., Guldiken, B., Boyacioglu D., Capanoglu, E Home-processed red beetroot (Beta vulgaris) products: Changes in antioxidant properties and bioaccesibility. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, October 2014, Istanbul, TURKEY (Poster 2. Kamiloglu, S., Demirci, M., Selen, S., Toydemir, G., Boyacioglu, D., Capanoglu, E Effect of home processing on polyphenol composition and antioxidant capacity of tomatoes (Solanum lycopersicum). 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, October 2014, Istanbul, TURKEY (Poster 3. Dogan, G., Toydemir, G., Boyacioglu, D., Capanoglu, E Investigating the changes in antioxidant properties of fresh-cut lettuce. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, October 2014, Istanbul, TURKEY (Poster 4. Bakir, S., Toydemir, G., Boyacioglu, D., Capanoglu, E The changes in antioxidant properties of grape and apple fruits during vinegar processing. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, October 2014, Istanbul, TURKEY (Poster 5. Tomas, M., Toydemir, G., Boyacioglu, D., Capanoglu, E Investigating the in vitro bioaccessibility of black mulberry (Morus nigra L.) antioxidants in fresh fruit and in processed jam. 3rd International Conference on Food Digestion, March 2014, Wageningen, THE NETHERLANDS (Poster 6. Bakir, S., Toydemir, G., Boyacioglu, D., Capanoglu, E Evaluating the in vitro bioavailability of different types of vinegar. 3rd International Conference on Food Digestion, March 2014, Wageningen, THE NETHERLANDS (Poster 7. Kamiloglu, S., Demirci, M., Selen, S., Toydemir, G., Boyacioglu, D., Capanoglu, E Evaluating the effect of home processing of tomatoes (Solanum lycopersicum) on in vitro bioaccessibility of total lycopene, phenolics, flavonoids and antioxidant capacity. 3rd International Conference on Food Digestion, March 2014, Wageningen, THE NETHERLANDS (Poster

3 8. Dogan, G., Esen, O. B., Toydemir, G., Boyacioglu, D., Capanoglu, E In vitro bioavailability of antioxidants in intact and fresh-cut leaves of different lettuce varieties. 3rd International Conference on Food Digestion, March 2014, Wageningen, THE NETHERLANDS (Poster 9. Esen, O. B., Toydemir, G., Ozcelik, B., Boyacioglu, D., Capanoglu, E In vitro bioavailability of walnut antioxidants in different matrices. 3rd International Conference on Food Digestion, March 2014, Wageningen, THE NETHERLANDS (Poster 10. Toydemir, G., Capanoglu, E., Firatligil-Durmus, E., Kamiloglu, S., Boyacioglu, D The changes in antioxidant compounds and antioxidant activity of rosehip tea with honey addition. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, October 2013, Ohrid-Struga, MACEDONIA (Poster 11. Toydemir, G., Capanoglu, E., Boyacioglu, D., de Vos, R.C.H., Hall, R.D., Beekwilder, J Effects of industrial scale nectar processing on sour cherry (Prunus cerasus L.) antioxidant compounds IFT Annual Meeting, July 2013, Chicago, IL, USA (Poster 12. Capanoglu, E., Firatligil-Durmus, E., Sunay, A. E., Kamiloglu, S., Toydemir, G., Boyacioglu, D In vitro bioaccessibility of black tea added with honey. XXXXIII International Apicultural Congress, 29 September-04 October 2013, Kyiv, UKRAINE (Poster 13. Toydemir, G., Capanoglu, E., Boyacioglu, D., de Vos, R., Hall, R.D., Beekwilder, J Sour cherry (Prunus cerasus L.) antioxidants: Evaluating the changes during industrial scale nectar processing. EUROFOODCHEM XVII, 7-10 May 2013, ISTANBUL, TURKEY (Oral 14. Toydemir, G., Capanoglu, E., Boyacioglu, D., Tomassen, M., Mes, J., de Vos, R., Hall, R.D., Beekwilder, J Investigating the in vitro bioavailability of sour cherry (Prunus cerasus L.) anthocyanins in fresh fruit and industrially processed nectar. 2nd International Conference on Food Digestion, 6-8 March 2013, Madrid, SPAIN (Poster 15. Toydemir, G., Kamiloglu, S., Capanoglu, E., Boyacioglu, D., Mes, J., Hall, R.D., Beekwilder, J Investigating the effect of processing sour cherry (Prunus cerasus L.) fruit into nectar on bioavailability using in vitro digestion method. 2nd International Conference on Food Digestion, 6-8 March 2013, Madrid, SPAIN (Poster 16. Toydemir, G., Boyacioglu, D., Beekwilder, J., de Vos, R., Hall, R Sour cherry (Prunus cerasus L.) anthocyanins: Effects of juice processing on phenolic compounds and bioavailability. 10th International Symposium on Vaccinium and Other Superfruits, June 2012, Maastricht, THE NETHERLANDS (Oral 17. Ozer, F., Islek, M., Toydemir, G., Suzme, S., Nilufer Erdil, D., Boyacioglu, D Evaluating the effect of almond inclusion on antioxidant and phenolic contents of grapeseed added breads IFT Annual Meeting & Food Expo, June 2011, New Orleans, Louisiana, USA (Poster 18. Toydemir, G., Tacer Caba, Z., Capanoglu, E., Boyacioglu, D A comparison of different antioxidant activity methods in fresh-cut rocket salad. IFT 2011 Annual Meeting & Food Expo, June 2011, New Orleans, Louisiana, USA (Poster 19. Suzme, S., Toydemir, G., Capanoglu, E., Boyacioglu, D Investigating the antioxidant potential of red fruit juice concentrates. Novel Approaches In Food Industry (NAFI 2011) International Food Congress, May, 2011, Izmir, TURKEY (Poster 20. Toydemir, G., Suzme, S., Boyacioglu, D., Sunay, A.E The changes in phenolic content and antioxidant activity of tea infusions with honey addition EFFoST Annual Meeting, Food & Health, November 2010, Dublin, IRELAND (Poster 21. Toydemir, G., Demir, N., Boyacioglu, D Starch retrogradation behavior of different rice varieties used in canned stuffed vine leaves during storage IFT Annual Meeting & Food Expo, July 2010, Chicago, IL, USA (Poster

4 22. Toydemir, G., Tacer Caba, Z., Capanoglu, E., Boyacioglu, D., Demir, N Effect of minimal processing and refrigerated storage on phenolic content and antioxidant capacity of rocket salad (Eruca sativa, Brassicaceae). International Workshop on Antioxidant Capacity/Activity Methods, 21 April 2010, Istanbul, TURKEY (Poster 7.4. Yazılan uluslararası kitaplar veya kitaplarda bölümler 1. Toydemir, G., Boyacioglu, D., Hall, R.D., Beekwilder, J., Capanoglu, E. Prunus Fruit Juices, Chapter 3, in Application of Innovative Technologies in Beverage Processing, Eds. Aguilo, I. and Plaza, L. Wiley-Blackwell, Hoboken, NJ, USA, in press. 2. Toydemir, G., Boyacioglu, D., Beekwilder, J., Hall, R.D., Capanoglu, E Cherry Juice, Chapter 14, in Handbook of Functional Beverages and Human Health, Eds. Shahidi, F. and Alasalvar, C. CRC Press, Taylor and Francis Group, Boca Raton, FL, pp Kamiloglu, S., Toydemir, G., Boyacioglu, D., Capanoglu, E Health Perspectives on Herbal Tea Infusions, Chapter 17, in Recent Progress in Medicinal Plants, Volume 43: Phytotherapeutics II, Ed. Govil, J. N. Studium Press LLC, USA, pp Ulusal hakemli dergilerde yayınlanan makaleler 1. Toydemir, G., Çapanoğlu, E., Boyacıoğlu, D Meyve suyu ve antioksidan bileşenlerin biyoyararlılığı. Gıda Teknolojisi, 19(3): Bakır, S., Toydemir, G., Boyacıoğlu, D., Çapanoğlu, E Türkiye de yaygın olarak tüketilen bazı sirke çeşitlerinin antioksidan özelliklerinin incelenmesi. Gıda Teknolojisi, 19(3): Toydemir, G., Çapanoğlu, E., Boyacıoğlu, D Vişne nektarının antioksidan özellikleri ve sağlık etkisi. Gıda Teknolojisi, 5: Boyacıoğlu, D., Toydemir, G., Süzme, S., & Çapanoğlu, E Çaya bal katılmasının fenolik madde miktarı ve antiosidan aktivite üzerine etkisi. Gıda Teknolojisi, 2: Çapanoğlu, E., Toydemir, G., Boyacıoğlu, D Flavonoidlerin biyoyararlılığını etkileyen faktörler. Gıda, 5: Ulusal bilimsel toplantılarda sunulan ve bildiri kitabında basılan bildiriler 1. Çapanoğlu, E., Toydemir, G., Kamiloğlu, S., Fıratlıgil-Durmuş, E., Boyacıoğlu, D Bazı bitkisel çaylara bal ilavesinin antioksidan madde miktarı ve antioksidan kapasite üzerine etkisinin incelenmesi. 8. Gıda Mühendisliği Kongresi, 7-9 Kasım 2013, Ankara, TÜRKİYE (Poster sunumu). 2. Toydemir, G., Boyacıoğlu, D Gıda ambalajlama uygulamalarında kullanabilen fonksiyonel özellikte nanobiyokompozit filmler. Ambalaj 2009 Sempozyumu, 14 Kasım 2009, Izmir, TURKEY (Poster sunumu & tam metin) Diğer yayınlar 1. Doktora Tezi: Toydemir, G The Effects of Nectar Processing on Sour Cherry Antioxidant Compunds: Changes in Metabolite Profile and Bioavailability. ITU Institute of Science and Technology, Istanbul, Turkey. 8. Projeler Uluslararası Projeler Investigation of The Natural Food Aryl Hydrocarbon Receptor (AhR) Antagonists: Metabolism in Human Intestinal Caco-2 Cell Monolayers and Mechanism of Action, Wageningen University-Food and Biobased Research; TÜBİTAK 2219 Yurt Dışı Doktora Sonrası Araştırma Burs Programı ile desteklenmiştir (Bursiyer, ). AnThocyanin and polyphenol bioactives for Health Enhancement through Nutritional Advancement (ATHENA), Avrupa Birliği 7. Çerçeve Programı, STREP Projesi, (Araştırıcı, ).

5 Ulusal Projeler Karadut işlemede kullanılan proseslerin antosiyanin içeriği ve biyoyararlılığa etkisinin tespiti, İTÜ Bilimsel Araştırma Projeleri, Genç Araştırıcıları Destekleme Programı (Araştırıcı, ). 9. İdari Görevler Bölüm Başkan Yardımcılığı, Okan Üniversitesi, Gıda Mühendisliği Bölümü (Eylül 2015-Ocak 2017) 10. Bilimsel ve Mesleki Kuruluşlara Üyelikler Uluslararası Bilimsel Dergilerde Hakemlik 1. Food Chemistry 2. Molecules 3. Food Research International 4. Food & Function 5. Cereal Chemistry 6. Trends in Food Science & Technology 7. Current Nutrition & Food Science 8. CyTA Journal of Food 11. Ödüller İstanbul Teknik Üniversitesi, Gıda Mühendisliği Bölümü, Lisans Bitirme Bölüm Birincisi Ödülü (2006) TÜBİTAK, Yurt İçi Lisansüstü Burs Programı, Doktora Burs Programı Bursu ( ) Vehbi Koç Vakfı Eğitim Bursu (Şubat 2008-Mayıs 2008) İstanbul Teknik Üniversitesi 2011 Yılı Öğretim Üye ve Araştırma Görevlileri Yurtdışı Destekleme Programı Bursu (Şubat 2011-Mayıs 2011) AnThocyanin and polyphenol bioactives for Health Enhancement through Nutritional Advancement (ATHENA) Projesi, Avrupa Birliği 7. Çerçeve Programı, Araştırmacı Bursu (Şubat 2011-Eylül 2012) İstanbul Teknik Üniversitesi, 2013 Yılı En Başarılı Lisansüstü Tez Ödülü (Haziran 2013) TÜBİTAK, Yurt Dışı Doktora Sonrası Araştırma Burs Programı Bursu (Mart 2014-Mart 2015) Food Research International, Certificate of Outstanding Contribution in Reviewing (Haziran 2015) 12. Son iki yılda verdiğiniz lisans ve lisansüstü düzeydeki dersler için aşağıdaki tabloyu doldurunuz. Akademik Haftalık Saati Öğrenci Dönem Dersin Adı Yıl Teorik Uygulama sayısı Organic Chemistry Food Chemistry Food Product Development Güz Food Technology Food Additives Gıda Güvenliği, Hijyen ve Sanitasyonu Food Microbiology Food Quality Bahar Biology Human Health and Nutrition Graduation Project Güz Food Chemistry 2 2 6

6 Food Product Development Food Technology Food Additives