Professor Ayla SOYER. Correspondence : Ankara University, Facuty of Engineering Department of Food Engineering Dışkapı Campus, Dışkapı ANKARA

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1 Professor Ayla SOYER Correspondence : Adress : Ankara University, Facuty of Engineering Department of Food Engineering Dışkapı Campus, Dışkapı ANKARA Tel : (312) Fax : (312) soyer@ankara.edu.tr Education : BS : Ankara University, 1986 MS : Ankara University, 1989 Ph.D : Ankara University, 1995 Research interests : Meat Science and Technology Academic careers : Assoc. Prof., Ankara Üniversitesi, 1999 Professor, Ankara University, 2011 Administrative Duties : Assoc. Chairman, , Member of Faculty Board, ,

2 Courses : (Undergraduate and graduate) GDM 315 Physical Properties of Foods GDM 322 Cooling Technology GDM 403 Plant Sanitation GDM 406 Meat Technology Meat Biochemistry Office Hours for Students : Wednesday: Projects : (2000-) Project Title Project no. Leader and coinvestigators Beginning- Supported Budget Effect of Lactobacillus sakei 18L and Pediococcus acidilactici protective cultures on microbiological, physicochemical and chemical changes of fermented sucuk Coating with natural 115O199 antifungal agents as a surface mould inhibitor of Turkish fermented sausage (sucuk): their effects on natural microflora, biochemical changes and sensory characteristics Usage of chitosan as surface mold inhibitor in sucuk processing 15L Mahide Müge Yılmaz Eda Demirok Soncu Necla Özdemir Seren Küçükkaya Duygu Ertürk Betül Arslan completion dates organisation (TL) BAP TÜBİTAK BAP Effect of plant extracts on quality changes of Atlantic 13L Berna Özalp Özen BAP mackerel (scomber scombrus) during refrigerated and frozen storage Effects of antimicrobial and 12B BAP antioxidant activity of some Şeref Tağı plant extracts on quality of Hazret Özdemir beef meatballs Berna Özalp Özen Manufacture of Turkish 10Y BAP sausage with reduced nitrite Seyfullah Işıksal

3 level Effects of processing temperature and starter culture on carbohydrate fermentation during ripening of Turkish sausages (sucuk) Mustafa Kıralan Ülkü Dalmış Eda Kurt Gülşah Bilge BAP Adsorption isotherms of 2004-K Recai Ercan DPT traditional Turkish foods Mehmet Özkan Aysegül Kırca Effect of freezing rate and TOGTAG TÜBİTAK storage time on lipid and Ülkü Üzümcüoğlu protein oxidation in chicken Volkan Bilgin and turkey meats Effect of heating temperature on some quality characteristics of heat processed sucuks Quality improvement in naturally fermented sucuk production A.Hamdi Ertaş Hüdayi Ercoşkun A.Hamdi Ertaş BAP BAP Current research interest: Bioactive cultures Bioactivepeptides Natural antifungals to prevent superficial mold growth on fermented sausages Recent Publications : (2010- ) Turgut, S.S., Işıkçı, F., Soyer, A Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in meatballs during frozen storage. Meat Science, 129, Turgut, S.S., Soyer, A., Işıkçı, F Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Science, 116, Özalp Özen, B., Soyer, A Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage. Journal of Food Science and Technology, 55(1), Awards : NATO B1 TUBITAK Postdoctoral Fellowship, 9 months, University of Massachusetts Fellowship, 3 months, Univ. of Massachusetts, MA-U.S.A. (February - April 1998) Chinese Government Fellowship for International Course on Processing of Chinese and Western Style Meat Products, 1 month, 1995 The Netherlands Government Fellowship for International Course on Food Processing, 3 months, 1994 Students : Completed

4 Ülkü Üzümcüoğlu Dalmış, Ph.D. Berna Özalp Özen, Ph.D. Serkan Karataş, M.S. Volkan Bilgin, M.S. Seyfullah Işıksal, M.S. Şevkat Uğuz, M.S. Eda Kurt, M.S. Gülşah Bilge, M.S. Mehser Turan, M.S. Hazret Özdemir, M.S. Fatma Işıkçı, M.S. Halime özkan, M.S. Betül Arslan, M.S. Seren Küçükkaya Current Süeda Öztürk, Ph.D. Betül Arslan, Ph.D. Duygu Ertürk, M.S. Mahide Müge Yılmaz, M.S. İbrahim Yılmaz, M.S. Nurgül Gizlice, M.S. COMPLETE LIST OF PUBLICATIONS Publications Özalp Özen, B., Soyer, A Effect of plant extracts on lipid and protein oxidation of mackerel 3 (Scomber scombrus) mince during frozen storage. Journal of Food Science and Technology, DOI /s Turgut, S.S., Işıkçı, F., Soyer, A Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in meatballs during frozen storage. Meat Science, 129, Turgut, S.S., Soyer, A., Işıkçı, F Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Science, 116, Soyer, A., Uğuz, Ş., Dalmış, Ü Proteolytic changes during processing in Turkish dry- cured meat product (pastırma) with different salt levels. Journal of Food Quality, 34, Uğuz, Ş., Soyer, A., Dalmış, Ü Effects of different salt contents on some quality characteristics during processing of dry-cured Turkish pastırma. Journal of Food Quality, 34, Özalp Özen, B., Eren, M., Pala, A., Özmen, İ., Soyer, A Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle. International Journal of Food Science and Technology, 46(4), Soyer, A., Özalp, B., Dalmış, Ü., Bilgin, V Effects of Freezing Temperatures and Frozen Storage Time on Lipid and Protein Oxidation in Chicken Meats. Food Chemistry, 120, Coşkuner, Ö., Ertaş, A.H., Soyer, A The effect of processing method and storage time on constituents of Turkish sausages (sucuk). Journal of Food Processing and Preservation, 34, Dalmış, Ü., Soyer, A Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage. Meat Science, 80 (2): Soyer, A., Ertaş, A.H Effects of fat level and storage time on lipid and color stability of naturally fermented Turkish sausages (sucuk). Journal of Muscle Foods, 18, Soyer, A., Ertaş, A.H., Üzümcüoğlu, Ü Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks). Meat Science, 69,

5 Soyer, A Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk). European Food Research and Technology, 221, Soyer, A., Hultin, H. O Kinetics of oxidation of the lipids and proteins of cod sarcoplasmic reticulum. Journal of Agricultural and Food Chemistry, 48 (6): Soyer, A., Şahin, M. E Dondurulmuş kolyoz (Scomber japonicus) balıklarındaki lipid oksidasyonuna bazı antioksidanlarla glazelemenin ve depolama süresinin etkisi. Türk Veteriner ve Hayvancılık Dergisi, 23, Özdemir, H., Soyer, A., Kurt, E Meyve lifi ilavesinin sucuğun kalite özelliklerine etkisi. Dünya Gıda, , Işıksal, S., Soyer, A., Ercan, R Sucuk ve pastırmanın desorpsiyon izotermlerine sıcaklığın etkisi. Gıda, 34 (1): Kolsarıcı, N., Soyer, A., Turhan, K Tiftik keçisi etinin sucuk üretiminde kullanılabilme olanakları üzerinde bir araştırma. A.Ü.Z.F. Yayınları No. 1292, 17 s., Ankara. Ertaş, A. H., Soyer, A Hamburgerlerin mikrobiyolojik özelliklerine sodyum tripolifosfatın, depolama sıcaklığının ve depolama süresinin etkisi üzerinde araştırma. Gıda, 17 (2): Ertaş, A. H. Kolsarıcı, N., Soyer, A Hamburgerlerin bazı fiziksel, kimyasal ve mikrobiyolojik özelliklerine donmuş depolama sıcaklığı ve depolama süresinin etkisi üzerinde araştırma. Gıda, 16 (3): Ertaş, A. H., Kolsarıcı, N., Halkman, K., Soyer, A Sucukların bazı kalite kriterlerine sodyum nitrit ve sodyum tripolifosfatın etkisi üzerinde araştırma. Gıda, 14 (6): Soyer, A Bir prosesin geliştirilme öyküsü. Vakum/buhar/vakum prosesi. Kozempel, M., Goldberg, N., Craig Jr.B, J.C. den çeviri. Gıda Teknolojisi, 8 (5) Soyer, A Fermente et ürünlerinde kaliteyi etkileyen iç faktörler. Gıda 27 (1): Soyer, A Balıkta avlanma sonrası meydana gelen biyokimyasal değişmeler. Gıda, 24 (1): Soyer, A Balıkta lipid oksidasyonunda rol oynayan hücresel faktörler. Gıda Teknolojisi, 4 (3) Soyer, A Et işletmelerine HACCP programının yerleştirilmesi. Gıda, 25 (6) Soyer, A., Kolsarıcı, N Mikrodalga fırında pişirmenin etlerin kalite özelliklerine etkisi. Gıda, 18 (1) Book Chapter Cemeroğlu B, Soyer, A Gıdaların Soğutulması ve Dondurulması. Gıda Mühendisliğinde Temel İşlemler, B Cemeroğlu (ed.), s , Başkent Klişe Matbaacılık, Ankara. Cemeroğlu B, Soyer, A Soğutma ve Dondurma. Gıda Mühendisliğinde Temel İşlemler, 2. Baskı, B. Cemeroğlu (ed.), s , Bizim Grup Basımevi, Ankara. Presentations Soyer, A., Özdemir, N., Soncu, E.D., Özdemir, H Changes in volatile composition and sensory properties of Turkish fermented sausages as affected by chitosan-essential oil coating. 31 st EFFoST International Conference November, 2017, Sitges, Spain. Abstract no. P1.203 Soyer, A., Özdemir, N., Soncu, E.D., Arslan, B Effects of chitosan-essential oil coating on lipolytic, proteolytic and oxidative characteristics of dry fermented sausages during storage.31 st EFFoST International Conference November, 2017, Sitges, Spain. Abstract no. P Soyer, A., Kiralan, M., Isıksal, S Effect of natural nitrate sources as alternative to the chemical nitrite on lipid oxidation, aroma and sensory properties of Turkish fermented sausages. 31 st EFFoST International Conference November, 2017, Sitges, Spain. Abstract no. P Soncu, E.D., Kucukkaya, S., Cınar, G., Soyer, A Effect on color, biochemical and sensory characteristics of Turkish fermented sausages (sucuk) of dipping into chitosan solutions enriched with essential oils as a surface fungus inhibitor. 19 th International Congress on Food Processing and Technology October, 2017, Proceedings of J Food Process Technol, 8-9 (suppl), doi: / c1-069, p. 107, Paris, France. Arslan, B., Soyer, A Physicochemical, oxidative and sensory changes chitosan coated fermented Turkish sausage (sucuk) during processing and storage. 19 th International Congress on Food Processing and Technology October, 2017, Proceedings of J Food Process Technol, 8-9 (suppl), doi: / c1-069, p. 105, Paris, France. Soncu, E.D., Arslan, B., Cınar, G., Ertürk, D., Soyer, A Microbiological and physicochemical changes in Turkish fermented sausages (sucuk) coated with chitosan-essential oils. 19 th International Congress on Food Processing and Technology October, 2017, Proceedings

6 of J Food Process Technol, 8-9 (suppl), doi: / c1-068, p. 85, Paris, France. Arslan, B., Soyer, A Effect of varying chitosan concentrations as a surface fungus inhibitor on microbial quality of fermented turkish sausage (sucuk). Book of Abstracts, p.16. The 62nd International Congress of Meat Science and Technology, August, 2016, Bangkok, Thailand. Soncu, E.D., Arslan, B., Ertürk, D., Çınar, G., Küçükkaya, S., Soyer, A Microbiological, physicochemical and sensorial characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils. 18 th World Congress of Food Science and Technology, August, 2016, Dublin, Ireland. Congress Proceedings, Abstract no Özkan, H., Soyer, A Effect of dipping into chitosan solutions on microbial quality of modified atmosphere packed frankfurters during cold storage. 18 th World Congress of Food Science and Technology, August, 2016, Dublin, Ireland. Congress Proceedings, Abstract no. 87. Özen, B.Ö., Soyer, A Effect of plant extracts on quality parameters of mackerel (Scomber scombrus) fillets during refrigerated storage. 18 th World Congress of Food Science and Technology, August, 2016, Dublin, Ireland. Congress Proceedings, Abstract no Soyer, A.,Özdemir, H., Tağı, Ş., Turan, M Effect of Pomegranate Peel Extract on Microbial and Oxidative Quality of Beef Meatballs. International Food Congress Novel Approaches in Food Industry, p. 249, May 2014 Kuşadası, Turkey. Türkol, B., Saçak, E., Özdin, K., Soyer, A Oxidative stability of fish oil during frozen storage. 4 th International Congress on Food and Nutrition, p. 219, October 2011, İstanbul, Turkey. Işıksal, S., Soyer, A Effect of vegetable nitrate sources on colour characteristics of Turkish fermented sausages. 4 th International Congress on Food and Nutrition, p. 185, October 2011, İstanbul, Turkey. Kurt, E., Soyer, A., Yemiş, O., Bilge, G Microbiological and biochemical changes during ripening of Turkish fermented sausages as affected by processing temperature and starter cultures. 1 st International Congress on Food Technology, p. 313, 3-6 November 2010, Antalya, Turkey. Özalp Özen, B., Eren, N.M., Pala, A., Özmen,I.I., Soyer, A Effect of plant dietary fibers on lipid oxidation in minced fish muscle during frozen storage. 1 st International Congress on Food Technology, p. 283, 3-6 November 2010, Antalya, Turkey. ( Soyer, A., Özdemir, H., Kurt, E Utilization of fruit fibers in low fat fermented sausages (sucuk). 3 rd International Congress on Food and Nutrition, p. 126, April 2009, Antalya, Turkey. Kurt, E., Soyer, A Effect of different carbohydrate sources on acidification of fermented sucuk during ripening. 3 rd International Congress on Food and Nutrition, p. 146, April 2009, Antalya, Turkey. Soyer, A., Uğuz, Ş., Dalmış, Ü Effect of salt content on proteolytic changes in pastirma. Proceedings Vol. II, pp: , 5th International Congress on Food Technology,9-11 March 2007, Thessaloniki, Greece. Soyer, A., Uğuz, Ş., Dalmış, Ü Effect of salt content on proteolytic changes in pastirma. Proceedings Vol. II, pp: , 5th International Congress on Food Technology,9-11 March 2007, Thessaloniki, Greece. Dalmış, Ü., Soyer, A Effect of processing conditions on colour parameters of Turkish fermented sausages (sucuk). Proceedings Vol. II, pp: , 5th International Congress on Food Technology, 9-11 March 2007, Thessaloniki, Greece. Karaca, S., Üzümcüoğlu, Ü., Kor, A., Soyer, A The Effect Of Different Weaning Ages on Fatty Acid Composition of Akkeçi (White Goat) Male Kids. 57th Annual Meeting of The European Ass. Animal Science September, Antalya, Turkey. Soyer, A., Ertaş, A.H Turkish traditional meat product-pastırma. Intrafood 2005, Innovations in Traditional Foods. Proceedings, Vol. 1, pp: October 2005, Valencia, Spain. Soyer, A., Ertaş, A.H Effect of storage time on lipid and colour stability of naturally fermented Turkish sausages (sucuk). Proceedings, Vol. II, pp: Itafe 05, International Congress on Information Technology in Agriculture, Food and Environment, October 2005, Adana-Turkey. Soyer, A., Üzümcüoğlu, Ü., Bilgin, V Effect of freezing rate and frozen storage on lipid and protein oxidation in chicken meat. XXII World s Poultry Congress. p. 863, June 8-13, 2004, İstanbul, Turkey. Soyer, A., Hultin, H.O Oxidation of fish sarcoplasmic reticular lipids and proteins. Proceedings: Quality Attributes of Muscle Foods. Xion, Y.L., Ho, C-T., Shahidi, F. (Eds.), Plenum Publishing Corp., New York, pp , 215th ACS National Meeting. March 29-April 2, 1998, Dallas, TX. Soyer, A., Hultin, H.O Oxidation of fish sarcoplasmic reticular lipids and proteins. 215th ACS National Meeting. March 29-April 2, 1998, Dallas, TX. P. AGFD-046. Turgut, S.S., Soyer, A Et yumuşatmada kullanılan enzimler ve uygulama yöntemleri. İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi Bildiri Özetleri Kitabı, s. 191, Nisan, 2015, Nevşehir. Işıksal, S., Türkyılmaz, M., Soyer, A Farklı düzeylerde bitkisel nitrat kaynağının fermente sucuklarda üretim ve depolama sırasında kalıntı

7 nitrat ve nitrit miktarlarına etkisi. Türkiye 11. Gıda Kongresi Bildiri Özetleri Kitabı, s. 466, Ekim 2012, Hatay. Turan, M., Özdemir, H., Soyer, A Kitosan ile glazelemenin dondurularak depolanan gökkuşağı alabalık (Oncorhynchus mykiss) filetolarının kalitesine etkisi. 16. Ulusal Su Ürünleri Sempozyumu, s. 63, Ekim 2011, Antalya. (Mehser Turan tarafından sözlü olarak sunulmuştur.) Atlı, A., Hayoğlu, İ., Koçak, C., Özer, B., Soyer, A Gıda sanayinin hammadde gereksinimi ve yeterliliği. Ziraat Mühendisliği VII. Teknik Kongresi, s , Ocak 2010, Ankara. (Oral Presentation by B. Özer.) Üzümcüoğlu, Ü., Soyer, A Kaslı gıdalarda lipid ve protein oksidasyonu. Türkiye 7. Gıda Kongresi, s Mayıs 2002, Ankara. (Poster presentation by.) Soyer, A Kırmızı et ve et ürünleri işleme teknolojisinin önemi. Sağlıklı Kırmızı Etin Beslenmedeki Önemi, PANEL. SETBİR, Süt, Et, Gıda Sanayicileri ve Üreticileri Birliği, 23 Haziran, Ankara, 14 s. (Oral presentation by.) Koroş, B., Türkyılmaz, M., Soyer, A., Boyacı, İ.H., Özkan, M Ülkemize özgü kurutulmuş sebzelerin adsorpsiyon izotermleri. II. Geleneksel Gıdalar Sempozyumu, s. 222, Mayıs 2009, Van. (Oral presentation by Mehmet Özkan.) Işıksal, S., Özalp, B., Özkan, M., Soyer, A Geleneksel et ürünlerinin sorpsiyon izotermlerine sıcaklığın etkisi. II. Geleneksel Gıdalar Sempozyumu, s. 779, Mayıs 2009, Van. (Poster presentation by.) Dalmış Ü, Özalp B, Soyer A Hindi but ve göğüs etinde meydana gelen oksidatif değişmelere donma hızı ve donmuş depolama süresinin etkisi. II. Geleneksel Gıdalar Sempozyumu, s. 780, Mayıs 2009, Van. (Poster presentation by Berna Özalp.) Dalmış, Ü., Soyer, A Sucukta lipolitik ve oksidatif değişmelere üretim yönteminin ve starter kültürün etkisi. Türkiye 10. Gıda Kongresi, s. 857, Mayıs 2008, Erzurum. (Poster presentation by.) Soyer, A., Kolsarıcı, N Mikrodalga fırında pişirmenin etlerin kalite özelliklerine etkisi. I. Ulusal Beslenme ve Diyetetik Kongresi Ekim, 1992, Kongre Bildiri Özetleri Kitabı, s. 29, Hacettepe Üniversitesi, Ankara. (Oral presentation by.)