CIRRICULUM VITAE 1. Name-Surname : Nuray 2. Date of Birth :KOLSARICI 3. Academic Title : Prof. Dr. 4. State of Education : Ph.D. 5. Institution : Ankara Univ. Faculty of Engineering, Dept. of Food Engineering Graduation Degree Field University Year Bachelor Degree Food and Fermentation Technology ANKARA 1976 Master of Science - - Doctor of Philosophy Food Science and Technology ANKARA 1981 5. Academic Titles (Dates) Assistant Professor : 1987 Associate Professor : 1991 Professor : 1997 6. Master and PhD Thesis Supervised 6.1. Master Thesis Şeyma YENİOĞLU DEMİRALP, 2017. Characterization of organogels made with canola oil and quality effects in Frankfurter sausages (continues) Görsen Şura SALMAN, 2012. Possibility of lemon dietary fibre utilization in low-fat beef burger production. Neslihan GÜVEN, 2010. Possibility of carrot dietary fibre utilization in low-fat beef burger production. Esma ÖZDEN, 2009. Effect of tumbling and sodiumtripolyphostate on nutritional quality and yield of döner kebap. Gökhan BEKTAS, 2009. Effect of tumbling and sodiumtripolyphostate on oxidative stability of döner kebap. Çağrı ALTUN, 2008. Properties of mechanically deboned chicken meat produced from different parts of carcass and yields.
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CIRRICULUM VITAE
1. Name-Surname : Nuray
2. Date of Birth :KOLSARICI
3. Academic Title : Prof. Dr.
4. State of Education : Ph.D.
5. Institution : Ankara Univ. Faculty of Engineering, Dept. of Food Engineering
Graduation
Degree
Field
University
Year
Bachelor
Degree
Food and Fermentation
Technology
ANKARA 1976
Master of
Science
-
-
Doctor of
Philosophy
Food Science and Technology ANKARA 1981
5. Academic Titles (Dates)
Assistant Professor : 1987
Associate Professor : 1991
Professor : 1997
6. Master and PhD Thesis Supervised
6.1. Master Thesis
Şeyma YENİOĞLU DEMİRALP, 2017. Characterization of organogels made with canola oil and
quality effects in Frankfurter sausages (continues)
Görsen Şura SALMAN, 2012. Possibility of lemon dietary fibre utilization in low-fat beef burger
production.
Neslihan GÜVEN, 2010. Possibility of carrot dietary fibre utilization in low-fat beef burger production.
Esma ÖZDEN, 2009. Effect of tumbling and sodiumtripolyphostate on nutritional quality and yield of
döner kebap.
Gökhan BEKTAS, 2009. Effect of tumbling and sodiumtripolyphostate on oxidative stability of döner
kebap.
Çağrı ALTUN, 2008. Properties of mechanically deboned chicken meat produced from different parts
of carcass and yields.
Hilal KUTLU, 2008. Effect of frozen storage on functional properties of mechanically deboned chicken
Meat.
Esra Dilşat ÖZÖGRETMEN, 2006. The effect of potassium sorbate and sodium lactate on quality
changes of land snail.
Nesrin BULUT, 2006. A study on some nutritional and functional properties of Ostrich meat.
Betül KARSLIOGLU, 2005. Effects of starter culture utilization and heat treatment on the changes in
lipids of turkey sucuk production.
Aysu EYMIRLI, 2005.Quality changes of shrimp during cold storage and frozen storage.
İlknur MERIÇ, 2003. The effect of different storage temperature and storage time on the physical and
chemical composition of some fish filets.
İ. Turan AKOGLU, 2002. Effect of storage condition on lipid oxidation in mechanically deboned
chicken meat.
Kevser ERDOĞDU, 2002. Turkey's turkey meat production potential and evaluation methods
Şafak KARATAŞ, 2000. Production of ostrich meat in Turkey and area of usage in meat technology
Ümran ENSOY, 1998. Surimi producing from spent layer meat.
Tolga GÜVEN, 1996. The effect of liquid smoke on the shelf-life of Frankfurters .
Özlem ÖZKAYA, 1995. Effect of smoking methods on shelf-life of trout.
Candan ÇITAK, 1994. Effect of storage temperature and storage period on histamine formation in
mackerel ( Scomber scombrus )
Kezban TURHAN, 1992. The effects of potassium sorbate and lactic acid on shelf- life of vacuum
packed chicken meats
Gülşen KIRIMCA, 1992. Effect of gama irradiation on microbiological, chemical and sensory properties
of chicken meat.
6.2. PhD Thesis:
Betül KARSLIOĞLU ÖZEN 2017. Effects of different cooking methods and cooking time on the
formation of polycyclic aromatic hydrocarbon in Döners (continues)
S. Esra KÖROGLU, 2017. Alternative product formulations, quality charecteristics and changes in
storage stability of gluten free chicken nugget.
Güliz HASKARACA, 2017. The effect of Sous vide technology on quality characteristics and storage
stability of döner
Nesrin ÖZSARAÇ, 2015. Effects of different cooking methods on the formation of heterocyclic
aromatic amines in döner.
Eda DEMIROK SONCU, 2014. Investigation of acrylamide in further processed chicken products
during frying.
İ. Turan AKOGLU, 2012. Microencapsulation of conjugated linoleic acid (CLA) and enrichment of
coated chicken meat products with CLA
Nurten BEYTER NURTEN, 2008. Effects of different commercial feed on the growth, meat
composition and fatty acids profile of rainbow trout’s (Oncorhynchus mykiss)
Ümran ENSOY, 2004. The effects of using starter cultures and heating process on the characteristics
of fermented turkey sausages
7. Publications
7.1. Published articles in international refereed journals (SCI, SSCI, Arts, and
Humanities)
Demirok Soncu E., Haskaraca, G., Kolsarıcı, N. 2017. Presence of acrylamide and heterocyclic
aromatic amines in breaded chicken meat products and dietary exposure of Turkish population from
Ankara based on the food frequency questionnaire study. European Food Research and Technology.
DOI 10.1007/s00217-017-2976-1
Haskaraca G., Demirok Soncu E., Kolsarıcı N., Öz F., Juneja VK. 2016. Heterocyclic aromatic amines
content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea
extract and microwave thawing on their formation. Journal of Food Processing and Preservation.
DOI: 10.1111/jfpp.13240.
Demirok Soncu, E., Kolsarıcı, N. 2016. Microwave thawing and green tea extract efficiency for the formation
of acrylamide throughout the production process of chicken burgers and chicken nuggets. Journal of the
Science of Food and Agriculture, 97, 1790-1797.
Demirok Soncu, E., Kolsarıcı, N., Çiçek, N., Salman Öztürk, G., Akoğlu, İ.T., Kaşko Arıcı, Y. 2015.
The comparative effect of carrot and lemon fiber as a fat replacer on physico-chemical, textural, and
organoleptic quality of low-fat beef hamburger. Korean Journal for Food Science of Animal
Resources, 35(3), 370-381.
Çiçek, Ü.,KOLSARICI N, Candoğan K. 2015. The Sensory Properties of Fermented Turkey Sausages
Effects of Processing Methodologies and Starter Culture. Journal of Food Processing and
Preservation, 39(6), 663-670
Karslıoglu, B., Çiçek, E., Kolsarıcı, N., Candoğan, K., 2014. Lipolytic Changes in Fermented Sausages
Produced with Turkey Meat Effects of Starter Culture and Heat Treatment. Korean Journal for Food
Science of Animal Resources, 34(1), 40-48.,
Demirok, E., Kolsarıcı, N. 2014. Effect of green tea extract and microwave pre-cooking on the
formation of acrylamide in fried chicken drumsticks and wings. Food Research International, 63, 290-
298.
Haskaraca, G., Demirok, E., Kolsarıcı, N., Öz, F., Özsaraç, N. 2014. Effect of green tea extract and
microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat
products. Food Research International, 63, 373-381.
Demirok E., Kolsarıcı N., Çelik S., Doğan Z., Hamdan S., Öztürk F. 2014. Proteolytic and sensory
changes during marination of rainbow trout (Oncorhynchus mykiss) flesh in pomegranate juice. Journal
of Aquatic Food Products and Technology, 23(6), 621-632.
Demirok E., Kolsarıcı N., Akoğlu, İ.T., Özden, E. 2011. The effects of tumbling and sodium
tripolyphosphate on the proteins of döner. Meat Science, 89(2); 154-159.
Ensoy, Ü, Kolsarici, N., Candogan, K., Karslioglu B. 2010. Changes in biochemical and
Microbiological characteristics of turkey sucuks as affected by processing and starter culture utilization.
Journal of Muscle Food, 21(1), 142-165.
Ensoy, Ü, Kolsarıcı, N., Candoğan, K. 2004. Quality characteristics of Spent layer surimi during
frozen storage. European Food Research and Technology, 219(1), 14-19.
Candoğan, K., Kolsarıcı, N.. 2003. Storage stability of low fat beef frankfurters formulated with
carrageenan or carrageenan with pectin. Meat Science, 64(2), 207-214.
Candoğan, K., Kolsarıcı, N., 2003. The effects of carrageenan and pectin on some quality characteristics
of low fat beef frankfurters. Meat Science, 64(2), 199-206.
Soyer, A., Kolsarıcı, N., Candoğan, K., 1999. Effect of conventional and microwave cooking methods
on some nutritive contents and quality properties of chicken meat. Turkish Journal of Agriculture and
Forestry, 23(2), 289-299.
Ayhan, K., Kolsarıcı, N., Özkan, G., 1999. The effects of a starter culture on the formation of biogenic
amines in Turkish soudjoucks. Meat Science, 53(3), 183-188.
Kolsarıcı, N., Özkaya, Ö., 1998. Effect of Smoking Methods on Shelf Life of Rainbow Trout Salmo
gairdneri. TÜBİTAK, Türk Veterinerlik ve Hayvancılık Dergisi, 22, 273-284.
Kolsarici, N., Guven, T., 1998. The effects of using liquid smoke on storage stability of frankfurters.
TÜBİTAK, Türk Veterinerlik ve Hayvancılık Dergisi, 22(4), 379-388.
Kolsarıcı, N., Candoğan, K., 1995. The effects of potassium sorbate and lactic acid on the shelf life of