Prof. Dr. Huseyin ERTEN - cu.edu.trgida.cu.edu.tr/tr/hertenENG.pdf · 4 23. Zöhre, D.E., H. Erten, 2002, The Influence of Kloeckera apiculata and Candida pulcherrima Yeasts on Wine

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Prof. Dr. Huseyin ERTEN

Çukurova University, Faculty of Agriculture,

Department of Food Engineering, TR-01330

Adana - Turkey.

Email 1: [email protected]

Email 2: [email protected]

Mobile: + 90 533 5579390

Phone: + 90 322 3386084 Ext:2180

Fax: + 90 322 3386614

Education

Degree Department/Field University Year

BSc Food Science and Technology Çukurova University, TR 1987

MSc Food Science and Technology (Food Microbiology) Reading University, UK 1993

PhD Biological Sciences and ICBD (Biotechnology) Heriot-Watt University, UK 1997

Scientific Memberships: Turkish Delegate on the International Commission on Yeasts

(September 2008 – present), Turkish Biotechnology Society (2001- present), Turkish

Microbiological Society (2008- present), Society for The Institute of Brewing (Scotish

Section, 1994-present), Society for Industrial Microbiology (1998- 2006)

Teaching

Lectureship duties: Previously supervised 3 PhD, 15 MSc and 2 Erasmus (Palermo

University, Italy) research students to successful completion. Currently supervising 4 PhD and

3 MSc students

Lecturing duties: Undergraduate Courses; Industrial Microbiology (G319), Food Biotechnology (G320), Food

Biochemistry (G204), Malting and Brewing Technology (GM446), Introduction to Food

Engineering (IG103).

Graduate Courses; Yeast Physiology and Biotechnology (GM665-Elective), Physiology and

Biotechnology of Lactic Acid Bacteria (GM667-Elective), Microbiology of Alcoholic

Beverages (GM669-Elective), Fermented Plant Products (GM652-Elective), Molecular

Techniques in Fermentation Microbiology (GM654-Elective).

Research interests:

-Food Biotechnology (Fermentation Microbiology and Technology)

- Yeast and Lactic Acid Bacteria Physiology and Biotechnology

- Microbiology and Technology of Plant Based Fermented Foods (Olives, shalgam, pickles,

vinegar etc),

- Wine microbiology

- Brewing Microbiology and Technology,

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Publication list

Refereed International Journals

1. Yilmaztekin , M., Cabaroğlu, T., Erten, H., 2013, Effects od Fermentation

Temperature and Aeration on Prodcution of Natural Isoamyl Acetate by Williopsis

saturnus var. saturnus, BioMed Research International, 1-6.

2. Tanguler, H., H., Erten, 2013, Selection of potential autochthonous starter cultures

from shalgam, a Traditional Turkish Lactic Acid Fermented Beverage, Turkish

Journal of Agriculture and Forestry, 37, 212-220.

3. Tanguler, H., H., Erten, 2012, Chemical and Microbiological Characteristics of

Shalgam (Şalgam); A Traditional Turkish Lactic Acid Fermented Beverage, Journal of

Food Quality, 35, 298-306.

4. Tanguler, H., H., Erten, 2012, Occurrence and Growth of Lactic Acid Bacteria

Species During The Fermentation of Shalgam (Salgam), A Traditional Turkish

Fermented Beverage, LWT- Food Science and Technology, 46, 36-41.

5. Settani, L., H. Tanguler, G. Moschetti, S. Reale, V. Gargano, H. Erten, 2011,

Evolution of Fermenting Microbiota in Tarhana Produced Under Controlled

Technological Conditions, Food Microbiology, 28, 1367-1373.

6. Yilmaztekin , M., Cabaroğlu, T., Erten, H., 2011, The Effect of Temperature and

Aeration on Ethyl Acetate Production by Pichia yeasts, Current Opinion in

Biotechnology, 22(1), S91-S92.

7. Erten, H., H. Tanguler, 2010, Influence of Williopsis saturnus Yeasts in Combination

with Saccharomyces cerevisiae on Wine Fermentation, Letters in Applied

Microbiology, 50(5), 474-479.

8. Yilmaztekin, M., H. Erten, T. Cabaroğlu, 2009, Enhanced Production of Isoamyl

Acetate from Beet Molasses with Addition of Fusel Oil by Williopsis saturnus var.

saturnus, Food Chemistry, 112, 290-294.

9. Tanguler, H., H., Erten, 2009, The Effect of Different Temperatures on Autolysis of

Baker’s Yeast for The Production of Yeast Extract, Turkish Journal of Agriculture and

Forestry, 33, 149-154.

10. Erten, H., H. Tanguler, A. Canbas, 2008, A Traditional Turkish Lactic Acid

Fermented Beverage: Shalgam (Salgam), Food Reviews International, 24: 352-359.

11. Tanguler, H., H., Erten, 2008, Utilisation of Spent Brewer’s Yeast For Yeast Extract

Production By Autolysis: The Effect of Temperature, Food and Bioproducts

Processing, 86, 317-321.

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12. Yilmaztekin, M., H. Erten, T. Cabaroğlu, 2008, Production of Isoamyl Acetate from

Sugar Beet Molasses by Williopsis saturnus var. saturnus, Journal of The Institute of

Brewing, 114(1), 34-38.

13. Erten, H., H. Tanguler, H. Çakıröz, 2007, The Effect Of Pitching Rate On

Fermentation And Flavour Compounds Of High Gravity Brewing, Journal of The

Institute of Brewing, 113 (1), 75-79.

14. Erten, H., H. Tangüler, T. Cabaroğlu, A. Canbaş, 2006, The Influence of Inoculum

Level on Fermentation and Flavour Compounds of White Wines Made From cv. Emir,

Journal of The Institute of Brewing, 112 (3), 232-236.

15. Erten, H., H. Tanguler, 2006, The Production Methods of Yeast Extract. Feedinfo

News Service, Web page: www.feedinfo.com (06/01/2006).

16. Selli, S., A. Canbaş, T. Cabaroğlu, H. Erten, Z. Gunata, 2006, Aroma Components

Of cv. Muskat of Bornova Wines And Influence Of Skin Contact Treatment, Food

Chemistry, 94, 319-326.

17. Selli, S., A. Canbaş, T. Cabaroğlu, H. Erten, J.P. Lepoutre, Z. Gunata, 2006, Effect

Of Skin Contact Treatment On The Free And Bound Aroma Compounds Of The

White Wine Of Vitis vinifera L. cv. Narince, Food Control, 17, 75-82.

18. Nurgel, C., H. Erten, A. Canbaş, T. Cabaroğlu, S. Selli, 2005, Yeast flora during the

fermentation of wines made from Vitis vinifera L. cv. Emir and Kalecik Karasi grown

in Anatolia, World Journal of Microbiology and Biotechnology, 21, 1187-1194.

Erratum: World Journal of Microbiology and Biotechnology, 2006, 22, 95-96.

19. Selli, S., T. Cabaroğlu, A. Canbaş, H. Erten, C. Nurgel, J.P. Lepoutre, Z. Gunata,

2004, Volatile Composition of Red Wine From cv. Kalecik Karası grown in Central

Anatolia, Food Chemistry, 85, 207-213.

20. Nurgel, C., H. Erten, A. Canbaş, T. Cabaroğlu, S. Selli, 2003, Fermentative Aroma in

Wines From Vitis vinifera cv. Kalecik Karası in Relation With Inoculation With

Selected Dry yeasts, Journal International des Sciences de la Vigne et du Vin, 37, 155-

161.

21. Selli, S., T. Cabaroğlu, A. Canbaş, H. Erten, C. Nurgel, 2003, Effect of Skin Contact

on The Aroma Composition of The Musts of Vitis vinifera L. cv. Muscat of Bornova

and Narince Grown in Turkey, Food Chemistry, 81, 341-347.

22. Nurgel, C., H. Erten, A. Canbaş, T. Cabaroğlu, S. Selli, 2002, Influence of

Saccharomyces cerevisiae strains on Fermentation and Flavour Compounds of White

Wines Made From cv. Emir Grown in Central Anatolia, Journal of Industrial

Microbiology and Biotechnology, 29, 28-33.

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23. Zöhre, D.E., H. Erten, 2002, The Influence of Kloeckera apiculata and Candida

pulcherrima Yeasts on Wine Fermentation, Process Biochemistry, 38, 319-324.

24. Erten, H., 2002, Relations Between Elevated Temperatures and Fermentation

Behaviour of Kloeckera apiculata and Saccharomyces cerevisiae Associated with

Winemaking in Mixed Cultures, World Journal of Microbiology and Biotechnology,

18(4), 373-378.

25. Nurgel, C., H. Erten, A. Canbaş, T. Cabaroğlu, S. Selli, 2002, Contribution by

Saccharomyces cerevisiae yeasts to Fermentation and Flavour Compounds in Wines

From cv. Kalecik Karası Grapes, Journal of The Institute of Brewing, 108(1), 68-72.

26. Canbaş, A., H. Erten, F. Özşahin, 2001, The Effects of Storage Temperature on The

Chemical Composition of Hop Pellets, Process Biochemistry, 36(11), 1053-1058.

27. Erten, H., I. Campbell, 2001, The Production of Low-Alcohol Wines by Aerobic

Yeasts, Journal of The Institute of Brewing, 107(4), 207-217.

28. Erten, H., 1998, Metabolism of Fructose as an Electron Acceptor by Leuconostoc

mesenteroides, Process Biochemistry, 33(7), 735-739.

Chapter in books

1. Erten, H., H. Tanguler, 2012, Shalgam (Şalgam), In: Handbook of Plant Based

Fermented Foods and Beverages, Hui, Y.H., Evranuz, Ö.E., (Editor in Chief), CRC

Press Taylor & Francis Group, pp: 657-664.

2. Erten, H., Tanguler, H., 2010, Fermented Vegetables, In: Food Biotechnology, Aran,

N., Ed., Nobel Yayin Dağitim, Ankara, pp: 241-277, (In Turkish).

Published presentations at international congresses proceedings

1. Tanguler, H., H. Erten, 2010, Some Traditional Lactic Acid Fermented Products

Produced in Turkey. The 1st International Symposium on “Traditional Foods from

Adriatic to Caucasus”, 15-17 April, 2010, Tekirdağ-Türkiye, pp. 1034-1035.

2. Tanguler, H., E.K. Balıkçı, H. Erten, 2010, Traditional Fermented Product: Tarhana:

Its production Methods and Composition. The 1st International Symposium on

“Traditional Foods from Adriatic to Caucasus”, 15-17 April, 2010, Tekirdağ-Türkiye,

pp. 484-485.

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3. Tanguler, H., H. Erten, 2009, Boza: A Traditional Turkish Fermented Cereal Based

Beverage, 3rd

International EurıFIR Congress, 8-10th

September 2009, University of

Vienna, Austria, 190-191.

4. Tanguler, H., H., Erten, 2009, Traditional Turkish Fermented Cereal Based Food:

Tarhana, 3rd

International EurıFIR Congress, 8-10th

September 2009, University of

Vienna, Austria, 176-177.

5. Tanguler, H., H., Erten, 2009, The Influence of Various Production Methods on The

Composition of Shalgam (Salgam), 3rd

International EurıFIR Congress, 8-10th

September 2009, University of Vienna, Austria, 174-175.

Refereed national journals

1. Tangüler, H., H. Erten, T. Cabaroğlu, 2010, Flavours in Beers (In Turkish), Gıda,

35(6), 453-460.

2. Yağmur, G., H. Tangüler, H., H. Erten, 2008, Mitochondry and The Effect of

Mitochondrial Mutatition on beer Quality (In Turkish), Gıda, 33(2), 91-96.

3. Yılmaztekin, M., T. Cabaroğlu, H. Erten, 2008, Biotechnological Production of

Flavour Compounds (In Turkish), Gıda, 33(1), 35-41.

4. Bozdoğan, A., H. Erten, M.Ü. Ünal, G. Özdemir, T. Cabaroğlu, S. Tangolar, A.

Canbaş, 2007, A Research on Suitibility of Some White Grape Varieties Grown in

Pozantı Region For Wine Production (In Turkish), Gıda, 32(6), 269-275.

5. Tangüler, H., G. Yağmur, H. Erten, 2007, The Influence of Mitochondrial Mutants on

The Production of Aroma Compounds of Beer (In Turkish) Gıda, 32(5), 251-257.

6. Ünal, M.Ü., H. Erten, A. Bozdoğan, A., G. Özdemir, İ. İncesesli, T. Cabaroğlu, S.

Tangolar, A. Canbaş, 2007, A Research on Suitibility of Some Black Grape Varieties

Grown in Pozantı Region For Red Wine Production (In Turkish), Gıda, 32(4), 165-

172.

7. Tangüler, H., T. Cabaroğlu, H. Erten, 2007, Off-flavours in Beers and Their

Formation Mechanisms (In Turkish), Gıda, 32(1), 43-49.

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8. Tangüler, H., H. Erten, 2006, Production of Yeast Extract by Autolysis (In Turkish),

Gıda ve Yem Dergisi, 1, 55-62.

9. Tangüler, H., H., Erten, 2006, Plasmolysis and Hydrolysis: Methods for The

Production of Yeast Extract Other Than Autolysis (In Turkish), Ç.Ü. Ziraat Fakültesi

Dergisi, 21(2), 57-62.

10. Cabaroğlu, T., H. Erten, M.Ü. Ünal, A. Bozdoğan, 2006, Effect of Maceration Time

on Phenolic Compounds and Quality of Red Wines Obtained From Öküzgözü and

Boğazkere Grape Mixtures (In Turkish), Gıda, 31(2), 77-85.

11. Bozdoğan, A., M.Ü. Ünal, H. Erten, T. Cabaroğlu, 2005, Effect of Maceration Time

on Phenolic Compounds in The Production of Red Wine From Öküzgözü and

Boğazkere Grape Mixtures (In Turkish), Gıda, 30(1), 63-69.

12. Yılmaztekin, M., H. Erten, T. Cabaroğlu, 2005, Extraction of Flavours With

Supercritic Fluids in Food Biotechnology (In Turkish), Gıda, 30(4), 269-274.

13. Tangüler, H., H. Erten, A. Canbaş, 2004, Production of Single Cell Protein (In

Turkish), Ç.Ü. Ziraat Fakültesi Dergisi, 2004, 19(3), 21-30.

14. Tangüler, H., H. Erten, 2004, Production of Yeast Extract (In Turkish), Gıda, 2004,

29(6), 421-425.

15. T. Cabaroğlu, S. Selli, H. Erten, A. Canbaş, 2004, Effect of Skin Contact on The

Aroma Composition of The Must of Vitis vinifera L. Cv. Muscat of Bornova (In

Turkish), Gıda, 29(3), 195-201.

16. Erten, H., A. Canbaş, 2003, Formation of Aroma Compounds During Alcoholic

Fermentation (In Turkish), Gıda, 28(6), 615-619.

17. Nurgel, C., H. Erten, A. Canbaş, T. Cabaroğlu, S. Selli, 2003, Technological

Properties of Some Wine Yeasts Isolated During The Fermentation of Emir and

Kalecik Karası Grapes (In Turkish), A.Ü.Z.F. Tarım Bilimleri Dergisi, 9(1), 83-89.

18. Selli, S., T. Cabaroğlu, A. Canbaş, H. Erten, C. Nurgel, 2002, Free and Bound

Compounds of Kalecik Karası Must (In Turkish), A.Ü.Z.F. Tarım Bilimleri Dergisi,

8(4), 333-337.

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19. Canbaş, A., H. Erten, B. Şallı, S. Selli, 2002, A Study on The Suitability of Muscat

Grapes Grown in Tarsus Region of Turkey for The Production of Dessert Wine (In

Turkish), Gıda, 2002, 27(3), 219-223.

20. Erten, H., 2000, Fermentation of Glucose and Fructose by Leuconostoc

mesenteroides, Turkish Journal of Agriculture and Forestry, 24(4), 527-532.

21. Canbaş, A., H. Erten, F. Özşahin, 1998, Chemical Composition of Some Hops used

in Brewing Industry in Turkey (In Turkish), Gıda, 23(5), 339-345.

22. Canbaş, A., Ü. Ünal, A. Deryaoğlu, H. Erten, T. Cabaroğlu, 1995, Technological

Research on Processing Wine From Black Öküzgözü and Boğazkere Grape Varieties

Grown in Elazığ Region, Turkey I. Experiments of 1988 and 1989 (In Turkish), Gıda,

20(5), 281-288.

23. Canbaş, A., H. Erten, T. Cabaroğlu, 1994, Methods of Reducing The Sugar Content

of Low Alcoholic Beverages Obtained From Grape (In Turkish), Gıda, 19(2), 107-

111, 1994.

24. Canbaş, A., H. Erten, 1994, Study on The Processing of Low Alcohol Beverage

From Grape (In Turkish), Türk Tarım ve Ormancılık Dergisi, 18(2), 99-105.

25. Canbaş, A., Ü. Ünal, A. Deryaoğlu, H. Erten, T. Cabaroğlu, 1993, Experimental

Studies on Processing Wine From White Emir Variety Grown in Nevşehir-Ürgüp

Region in Turkey (In Turkish), Ç.Ü. Ziraat Fakültesi Dergisi, 8(4), 37-52.

26. Canbaş, A., H. Erten, 1990, Chemical Composition of hops and Its Effect on Beer

Quality (In Turkish), Ç.Ü. Ziraat Fakültesi Dergisi, 5(2), 45-60.

Published presentations at national congresses proceedings

1. Tangüler, H., H. Erten, 2009, Tarhana Production and Microorganisms Affecting its

Production (In Turkish), II. Geleneksel Gıdalar Sempozyumu, 27-29 Mayıs 2009 Van,

858-861.

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2. Tangüler, H., H. Erten, 2009, Traditional Lactic Acid Fermented product: Shalgam

and its Productiom methods (In Turkish), II. Geleneksel Gıdalar Sempozyumu, 27-29

Mayıs 2009 Van, 650-654.

3. Tangüler, H., H. Erten, 2009, Boza Fermentation and Microorganisms affecting its

Production (In Turkish), II. Geleneksel Gıdalar Sempozyumu, 27-29 Mayıs 2009 Van,

645-649.

4. Tangüler, H., H. Erten, 2008, Wine Spoilage Microorganisms (In Turkish), Ulusal

Bağcılık ve Şarap Sempozyumu ve Sergisi, 6-8 Kasım 2008 Denizli, 421-427.

5. Kelebek, H., A. Canbaş, T. Cabaroğlu, H. Erten, S. Selli, 2008, General Properties of

Grapes of Okuzgozu, Bogazkere ve Kalecik Karasi and Their Wines (In Turkish),

Ulusal Bağcılık ve Şarap Sempozyumu ve Sergisi, 6-8 Kasım 2008 Denizli, 145-159.

6. Selli, S., A. Canbaş, T. Cabaroğlu, H. Erten, Z. Günata, 2008, The Influence of

Glycosidase Enzyme Usage on The Flavour Compounds of Wines Made From

Bornova Misketi (In Turkish), Ulusal Bağcılık ve Şarap Sempozyumu ve Sergisi, 6-8

Kasım 2008 Denizli, 115-124.

7. Tangüler, H., Y. Kabaharnup, H. Erten, 2008, Wine Production by Calcium Alginate

Immobilized Yeast (In Turkish), Türkiye 10. Gıda Kongresi, 21-23 Mayıs 2008, 959-

962, 2008.

8. Tangüler, H., H. Erten, 2007, Use of Propionic Acid Bacteria in Industry (In

Turkish), 5. Gıda Mühendisliği Kongresi, 08-10 Kasım 2007, Ankara, 205-209.

9. Tangüler, H., H. Erten, 2006, Applications with Immobilization Cells In Wine

Making (In Turkish), Türkiye 9. Gıda Kongresi, 24-26 Mayıs 2006, Bolu, 257-260.

10. Tangüler, H., H. Erten, M. Yılmaztekin, 2006, Propionic Acid Bacteria and

Bacteriocin Production (In Turkish), Türkiye 9. Gıda Kongresi, 24-26 Mayıs 2006,

Bolu, 249-252.

11. Tangüler, H., H. Erten, 2006, A Lactic Acid Bacterium: Weissella (In Turkish),

Türkiye 9. Gıda Kongresi, 24-26 Mayıs 2006, Bolu, 179-182.

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12. Yılmaztekin, M., T. Cabaroğlu, H. Erten, A. Canbaş, 2005, Flavour Compounds

Formed During Malolactic Fermentation and Their Effect on Wine Quality (In

Turkish), Gıda Kongresi, 19-21 Nisan 2005, İzmir, 250-253.

13. Yılmaztekin, M., H. Erten, T. Cabaroğlu, 2005, Flavour Compounds Formed by

Lactic Acid Bacteria In Foods (In Turkish), 19-21 Nisan 2005, İzmir, 246-249.

14. Erten, H., T. Cabaroğlu, Ü. Ünal, S. Selli, A. Canbaş, 2003, Yeast Flora During the

Fermentation of Orange wines made from Cv. Kozan (In Turkish), 3. Gıda

Mühendisliği Kongresi, 2-4 Ekim 2003, Ankara, 539-547.

15. Ünal, Ü., H. Erten, İ. Hayoğlu, A.Ç. Dalgıç, 2003, Inventory of Food Science and

Technology Researches Completed And Required Research Topics in The

Southeastren Anotolia Project Region (In Turkish), GAP III. Tarım Kongresi, 2-3

Ekim 2003, Şanlıurfa, 323-325.

16. Canbaş, A., S. Selli, T. Cabaroğlu, H. Erten, 2002, Effect of Skin Contact On The

Composition of Wines Obtained From cv. Narince (In Turkish), Türkiye V. Bağcılık ve

Şarapçılık Sempozyumu, 5-9 Ekim 2002, Nevşehir, 551-558.

17. Erten, H., A. Canbaş, T. Cabaroğlu, S. Selli, 2002, Occurrence and Growth of Yeasts

During The Fermentation of Emir Grapes and The Effect of Yeast Usage on Wine

Quality (In Turkish), Türkiye V. Bağcılık ve Şarapçılık Sempozyumu, 5-9 Ekim 2002,

Nevşehir, 531-540.

18. Canbaş, A., T. Cabaroğlu, H. Erten, S. Selli, A. Bozdoğan, 2002, Effect of

Maceration Time on Phenolic Compounds of Wines Obtained From Öküzgözü and

Boğazkere Grape varieties (Experiments 1998 and 1999) (In Turkish), Türkiye V.

Bağcılık ve Şarapçılık Sempozyumu, 5-9 Ekim 2002, Nevşehir, 493-503.

19. Selli, S., T. Cabaroğlu, A. Canbaş, H. Erten, 2001, Comparision of Two Different

Extraction method For The Determination of Terpene Compounds of The Must of

Bornova Misketi Cultivar (In Turkish), GAP II. Tarım Kongresi, 24-26 Ekim 2001,

Şanlıurfa, Cilt I, 251-258.

20. Canbaş, A., T. Cabaroğlu, H. Erten, Ü. Ünal, A. Deryaoğlu, S. Selli, 2001, The

Characteristic Properties of Öküzgözü and Bpğazkere Grape Cultivars and Wines

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Obtained From These Cultivars (In Turkish), GAP II. Tarım Kongresi, 24-26 Ekim

2001, Şanlıurfa, Cilt I, 225-234.

21. Canbaş, A., A. Konar, H. Fenercioğlu, A. Altan, C. Yağmur, N. Şahan, İ. Hayoğlu,

S. Akın, H. Erten, T. Cabaroğlu, S. Özer, 1991, Food Industry and Nutrition

Problems in Adana (In Turkish), I. Tarım Kongresi, 9-11 Ocak 1991, Adana, 239-292.

Other publications

1. Erten, H., Tanguler, H., Cabaroğlu, T., Ağırman, B., Gündüz, C.P.B., Sert, S.,

Bircan, S., 2013. Şalgam (Shalgam): A Traditional Turkish Lactic Acid Fermented

Beverage. The 2nd International Symposium on Traditional Foods from Adriatic to

Caucasus, 24-26 Ekim 2013, Ohrid-Struga, Macedonia, P. 275.

2. Gündüz, C.P.B., Erten, H., Özer, M.S., Kola, O., Kelebek, H., Çetin, A.E., 2013.

Evaluation of Traditional Production of Bulgur. The 2nd

International Symposium on

Traditional Foods from Adriatic to Caucasus, 24-26 Ekim 2013, Ohrid-Struga,

Macedonia, P. 46.

3. Erten, H., Sert, S., 2012, Production of Low Alcohol Wines By Saccharomyces

cerevisiae And Non-Saccharomyces spp. Yeasts From Reduced Sugar Grape Must

Using Glucose Oxidase, 13th

International Congress on Yeasts, 26-30 August 2012,

Madison, Wisconsin, USA.

4. Erten, H., Tanguler, H., Sert, S., Bircan, S., 2012, Şalgam (Shalgam): A Traditional

Turkish Lactic Acid fermented Beverage, XXIII FoodMicro2012, 3-7 September

2012, İstanbul, P. 668 .

5. Erten, H., Tanguler, H., A Traditional Turkish Beverage: Şalgam, Turkish 11th

Food

Congress, 10-12 October 2012, Mustafa Kemal Üniversitesi, Hatay, P. 52. (In

Turkish),

6. Tanguler, H., Şen, K., Erten, H., Cabaroğlu, T., Selli, S., Bozdoğan, A., 2012, Şalgam

Suyunda Bulunan Aroma Maddelerinin GC-MS ile Belirlenmesi, 3rd

Traditional

Food Congress, 10-12May, 2012, Konya, 121.

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7. Erten, H., Cabaroglu, T., 2010, Raki: A Traditional Turkish Distilled Alcoholic

Beverage, 28th

International Specialized Symposium on Yeasts: Metabolic and

Bioprocess Engineering for Sustainable Development, 15-18 September 2010,

Montien Riverside Hotel, Bangkok.

8. Tanguler, H., Utuş, D., Erten, H., 2010. The Effect of Black Carrot Size for the

Production of Shalgam which is Traditional Turkish Lactic Acid Fermented

Beverage. The 1st International Symposium on “Traditional Foods from Adriatic to

Caucasus”, 15-17 April, 2010, Tekirdağ-Türkiye.

9. Tanguler, H., Yağmur, G., Erten, H., 2010. Nohut Mayası Fermantasyonunda Etkili

Olan Mikroorganizmalar. The 1st International Symposium on “Traditional Foods

from Adriatic to Caucasus”, 15-17 April, 2010, Tekirdağ-Türkiye.

10. Tangüler, H., H. Erten, Influence of Williopsis saturnus yeasts in combination with

Saccharomyces cerevisiae on wine fermentation, 27th

International Specialized

Symposium on Yeasts, 26-29 th of August, 2009, Institute of Pasteur, Paris, 2009.

11. Yılmaztekin, M., T. Cabaroğlu, H. Erten, Bioconversiton of Fusel Oil into Isoamyl

Acetate by Williopsis satursus var. saturnus, XII. International Congress of

Bacteriology and Applied Microbiology, 5-9 August 2008, İstanbul.

12. Tangüler, H., H. Erten, The Influence of Different Salt Concentrations on The

Production of Yeast Extract by Autolysis, XII. International Congress of Bacteriology

and Applied Microbiology, 5-9 August 2008, İstanbul.

13. Yağmur, G., Tangüler, H., H. Erten, The Effects of Mitochondrial Mutants on Beer

Fermentation, XII. International Congress of Bacteriology and Applied Microbiology,

5-9 August 2008, İstanbul.

14. Tangüler, H., H. Erten, T. Cabaroğlu, 2007, Effect of Immobilization on Wine

Flavour Compounds (In Turkish), 5th

Food Engineering Congress, 08-10 November

2007, Ankara, 271.

15. Yılmaztekin, M., T. Cabaroğlu, H. Erten, 2005, Production of Esters by Biological

Methods (In Turkish), XIVth

National Biotechnology Congress. 31 August-2

September, 2005, Eskişehir, 619.

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16. Canbaş, A., T. Cabaroğlu, H. Erten, C. Nurgel, S. Selli, 2000, Studies on

Determination of Quality of Various Grape varieties for Wine Production and On

Improvement of Quality of Wines Made from These Varieties (In Turkish),

TÜBİTAK- Türkiye Tarımsal Araştırma Projesi Sempozyumu, 26-27 Ekim 2000,

Ankara.

17. Erten, H., A. Canbaş, 1991, Methods of Reducing The Sugar Content of Low

Alcoholic Beverages Obtained From Grape Juice (In Turkish), 7. KÜKEM

Biotechnology Congress. 16-18 Eylül 1991, Adana.

Theses Directed

PhD Theses

Completed PhD Theses

- Yagmur, G., A Study on the Identification of Dominant Microorganisms from Sourdough

Fermentations and Some Properties of Breads Produced by these Selected Microorganisms

2013.

- Tanguler, H., Identification of Predominant Lactic Acid Bacteria Isolated From Salgam

Beverage and Improvement of Its Production Technique, 2010.

- Yilmaztekin, M., Investigations on Biotechnological Production of Isoamyl Acetate and

Ethy Acetate, 2009.

MSc Theses

Ongoing MSc Theses

- Erdoğan, M., The Influence of Different Chloride Salts on The Quality of Gemlik Natural

Black Olives, (Ongoing).

- Çırak, M.A., The Effect of Different Fermentation Temperatures on Şalgam Quality,

(Ongoing).

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Completed MSc Theses

- Bircan, S., Molecular Characterization of Lactic Acid Bacteria Isolated From Shalgam

Fermentations and Their Selection for Starter Usage in Shalgam, 2013.

- Sert, S., Production of Low Alcohol Wines By Saccharomyces cerevisiae And Non-

Saccharomyces spp. Yeasts From Reduced Sugar Grape Must Using Glucose Oxidase, 2012.

- Balıkçı, K.E., Influence of Lachancea thermotolerans on Alcohol Fermentation, 2011.

- Tomasino, M., Evolution of Lactic Acid Bacterial and Blastomycetic Populations during

Tarhana Fermentation Carried Out Under Different Thermal Regimes, 2010, Supervisors: Dr.

L. Settani (Palermo University), Prof. Dr. H. Erten).

- Sıncı, F., The Effect of Addition of Inoculum Size on Beer Quality, 2009.

- Fetullahoğlu, S., A Research On Production of Malt Beverage, 2009.

- Öztürk, O., A Research on The Composition of Shalgam Beverages Produced in Adana,

2009.

- Utuş, D., The Influence of Black Carrot (Dacus carota) Size on The Quality of Shalgam

Beverage, 2008.

- Güneş, G., Determination of Optimum Black Carrot (Dacus carota) Amount For The

Production of Shalgam Beverage, 2008.

- Yağmur, G., The Effect of Mitochondrial Mutants on Beer Fermentation, 2006.

- Özdemir, E., Influence of 3-Methyl Butanol Supplement on The Synthesis of Iso-amyl

Acetate By Saccharomyces cerevisiae, 2006.

- Çakıröz, H., The Effects of Inoculum Levels On The Quality of Beer Produced by High

Gravity Wort, 2004.

- Kabaharnup, Y., Wine Production With Immobilized Saccharomyces cerevisiae, 2004.

14

- Tangüler, H., Determination of Optimum Temperature For The Production of Yeast Extract,

2004.

- Zöhre, D.E., The Influence of Non-Saccharomyces Yeasts on Alcohol Fermentation in Wine

Production, 2002.

Projects

Scientific and Technological Research Council of Turkey (TÜBİTAK) Projects

- Studies on The Production of Naturally Fermented (Brined) Black Table Olives Made From

Gemlik Variety Grown in Various Districts of Çukurova Region and Molecular

Characterization of Lactic Acid Bacteria And Yeasts, TUBİTAK - TOVAG, 112O164, 2012,

Project Coordinator, 2012- Ongoing.

- Reduction of Sodium Chloride Level Using Different Chloride Salts in Shalgam Production

and Molecular Characterization of Lactic Acid Bacteria During Fermentations, , TUBİTAK -

TOVAG, 113O818, 2014, Project Coordinator, 2014- Ongoing.

- Identification of Predominant Lactic Acid Bacteria Isolated From Salgam Beverage and

Improvement of Its Production Technique, TUBITAK - TOVAG, 106O670, 2007, Project

Coordinator, 2007-2010.

- Biotechnological Production of Isoamyl Acetate and Ethy Acetate, TUBITAK- TOVAG

3393, Project Coordinator, 2004-2008.

- A Research on The Bottle-Fermented Sparkling Wines Made From Emir and Dimrit Grapes

Grown in Nevşehir-Ürgüp Region, TUBITAK-TOVAG-3391, Reseacher, 2004-2008.

- A Study on The Determination of Phenology, Optimum Harvesting Time and Wine

Qualities of Some Grape Varieties Grown in Pozantı (Adana), TÜBİTAK- TOGTAG/TARP-

2521, Project Coordinator, 2000-2003.

15

- Determination of Optimum Maceration Time for The Production of Quality Wines from

Mixture of Cv. Öküzgözü and Cv. Boğazkere Grapes, TÜBİTAK TOGTAG/TARP-2409,

Researcher, 1999-2001.

- To Prepare the Inventory of Completed Agricultural Researches, Needed Research Topics

and Action Plan for New Researches In GAP Region, TÜBİTAK- TOGTAG-2669/1,

Researcher, 2000-2001.

- Studies on Determination of Quality of Various Grape varieties for Wine Production and On

Improvement of Quality of Wines Made from These Varieties, TÜBİTAK Projesi,

TOGTAG/TARP-1858, Researcher, 1998-2001.

Çukurova University Academic Research Projects

- A Research on The Production of Low Alcohol Wines By Saccharomyces cerevisiae And

Non-Saccharomyces spp. Yeasts From Reduced Sugar Grape Must Using Glucose Oxidase,

ZF2011BAP28, Project Coordinator, (Ongoing).

- Influence of Lachancea thermotolerans on Alcohol Fermentation, ZF2010YL35, Project

Coordinator, 2010-2011.

- The Effect of Addition of Inoculum Size on Beer Quality, ZF2008YL35, Project

Coordinator, 2008-2009.

- A Research On Production of Malt Beverage, ZF2007YL42, Project Coordinator, 2008-

2009.

- A Research on The Composition of Shalgam Beverages Produced in Adana, ZF2008YL3,

Project Coordinator, 2008- 2009.

-Influence of Various Inoculum Size on Cider, ZF2007BAP44, Project Coordinator, 2008-

2010.

- The Influence of Black Carrot (Dacus carota) Size on The Quality of Shalgam Beverage,

ZF2007YL40, Project Coordinator, 2007-2008.

16

- Determination of Optimum Black Carrot (Dacus carota) Amount For The Production of

Shalgam Beverage, ZF2007YL2, Project Coordinator, 2007-2008.

- Improving of Infrastructure of Pilot Winery, 2005K120360/9, Researcher, 2006-2008.

- A Study on The Production of Isoamyl Acetate by Williopsis saturnus, ZF2004BAP13,

Researcher, 2004-2007.

- Production of Isoamyl Acetate from Distilling Waste Containing Amyl Alcohol by

Bioconversion , ZF2004BAP20, 2004-2007, Researcher.

- The Effect of Mitochondrial Mutants on Beer Fermentation, ZF2004YL16, Project

Coordinator, 2004-2006.

- Influence of 3-Methyl Butanol Supplement on The Synthesis of Iso-amyl Acetate By

Saccharomyces cerevisiae, ZF2004YL19, Project Coordinator, 2004-2006.

- The Effects of Inoculum Levels On The Quality of Beer Produced by High Gravity Wort,

ZF-2003YL11, Project Coordinator, 2002-2004.

- Wine Production With Immobilized Saccharomyces cerevisiae, FBE-2002-YL340, Project

Coordinator, 2002-2004.

- Determination of Optimum Temperature For The Production of Yeast Extract, ZF-

2003BAP4, Project Coordinator, 2002-2004.

- The Influence Of Inoculum Level On Wine Made From cv. Emir ZF-2002BAP56, Project

Coordinator, 2002-2003.

- Development of Yeast Flora During the Fermentation of Orange Wines Made From cv.

Kozan, BAP-GM-99-04, Project Coordinator, 1999-2001.

- Effect of Maceration Time on Phenolic Compounds in The Production of Red Wine From

Öküzgözü and Boğazkere Grape Mixtures, ZF-99.30, Project Coordinator, 1999-2001.

- The Influence of Non-Saccharomyces Yeasts on Alcohol Fermentation in Wine Production,

FBE.2000.YL.110, Project Coordinator, 2000-2002.

17

Journal reviewer for (2007-present): - Journal of The Institute of Brewing

- Journal of Bioscience and Bioengineering

- International Journal of Food Microbiology

- Journal of Food Science

- Journal of Applied Microbiology

- Trends in Food Science and Technology

- World Journal of Microbiology and Biotechnology

- Food Microbiology

- Food Technology and Biotechnology Journal

- Journal of the Science of Food and Agriculture

- Food Chemistry

- International Journal of Food Sciences and Nutrition

- Waste Management

- Journal Food and Nutrition Sciences

- Chemical Engineering Communication

- Pharmaceutical Biology

- Journal of Essential Oil Bearing Plants

- Letters in Applied Microbiology

- Natural Product Research

- Acta Alimentaria An International Journal of Food Science

- International Journal of Natural and Engineering Sciences

- Journal of Agricultural and Food Chemistry

Administrative Responsibilities

- Institutional Coordinator of EU Leonardo da Vinci December 2004- July 2011

- Faculty Coordinator of EU Diploma Supplement February 2005- May 2011

- Faculty Coordinator of ECTS February 2005- May 2011

- Member of Board of Subtropical Fruits

Research and Application Center April 2003- present

- Undergraduate Advisor January 1998- July 2002

- Department Coordinator of EU Socrates-Erasmus/ECTS April 2003- February 2006.

- Faculty Coordinator of EU Socrates-Erasmus/ECTS April 2003 - June 2005

18

- Member of Faculty Education Commission December 1997 – April 1998.

December 1998 - January 2004

- Responsible Research Assistant of Pilot Winery October 1989 - October 1991.