Çukurova University, Faculty of Agriculture, Department of Food Engineering, tr-01330 Adana Turkey




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Prof. Dr. Hüseyin ERTEN

Çukurova University, Faculty of Agriculture, Department of Food Engineering, TR-01330 Adana - Turkey.

Email 1: herten@cu.edu.tr

Email 2: herten48@gmail.com

Mobile: + 90 533 5579390

Phone: + 90 322 3386173 Ext:2177 / 121

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 2 PhD, 13 MSc and 2 Erasmus (Palermo University, Italy) research students to successful completion. Currently supervising 1 PhD and 5 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), Physiology and Biotechnology of Lactic Acid Bacteria (GM667), Microbiology of Alcoholic Beverages (GM669), Fermented Plant Products (GM652), Molecular Techniques in Fermentation Microbiology (GM654).


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,


Publication list

Refereed International Journals

  1. Tanguler, H., H., Erten, 2012, Chemical and Microbiological Characteristics of Shalgam (Şalgam); A Traditional Turkish Lactic Acid Fermented Beverage, (Galley proof).

  2. 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, 2012.

  3. 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.

  4. 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.




  5. 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.

  6. 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.

  7. 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.

  8. Erten, H., H. Tanguler, A. Canbas, 2008, A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam), Food Reviews International, 24: 352-359.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. Erten, H., H. Tanguler, 2006, The Production Methods of Yeast Extract. Feedinfo News Service, Web page: www.feedinfo.com (06/01/2006).

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  21. Zöhre, D.E., H. Erten, 2002, The Influence of Kloeckera apiculata and Candida pulcherrima Yeasts on Wine Fermentation, Process Biochemistry, 38, 319-324.

  22. 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.

  23. 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.

  24. 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.

  25. Erten, H., I. Campbell, 2001, The Production of Low-Alcohol Wines by Aerobic Yeasts, Journal of The Institute of Brewing, 107(4), 207-217.

  26. 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., (Editors 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.

  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.

  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.

  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.

  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.

  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 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., 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Tangüler, H., H. Erten, T. Cabaroğlu, 2007, Effect of Immobilization on Wine Flavour Compounds (In Turkish), 5. Gıda Mühendisliği Kongresi, 08-10 Kasım 2007, Ankara, 271.

  9. Yılmaztekin, M., T. Cabaroğlu, H. Erten, 2005, Production of Esters by Biological Methods (In Turkish), XIV. Ulusal Biyoteknoloji Kongresi, 31 Ağustos-2 Eylül 2005, Eskişehir, 619.

  10. 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.

  11. Erten, H., A. Canbaş, 1991, Methods of Reducing The Sugar Content of Low Alcoholic Beverages Obtained From Grape Juice (In Turkish), 7. KÜKEM Biyoteknoloji Kongresi, 16-18 Eylül 1991, Adana.



Theses Directed

PhD Theses

Ongoing 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 (Ongoing).

Completed PhD Theses

- 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

- Sert, S., Production of Low Alcohol Wines By Saccharomyces cerevisiae And Non- Saccharomyces spp. Yeasts From Reduced Sugar Grape Must Using Glucose Oxidase (Ongoing).

- Bircan, S., Molecular Characterization of Lactic Acid Bacteria Isolated From Shalgam Fermentations and Their Selection for Starter Usage in Shalgam.

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

Completed MSc Theses

- 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, Spervisors: 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.

- 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.


- 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.

- 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

- The Effect of Addition of Inoculum Size on Beer Quality, ZF2008YL35, Project Coordinator, 2009.

- A Research On Production of Malt Beverage, ZF2007YL42, Project Coordinator, 2009.

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

- 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.


Journal reviewer for (2007-present):

2012

  • International Journal of Food Microbiology: FOOD-D-12-00564

  • International Journal of Food Microbiology: FOOD-D-12-00248

  • Journal of Food Science: JFS-2012-0226

  • European Food Research and Technology: EFRT-12-0773

  • Biochemical Engineering Journal: BEJ-D-12-00046R1

  • Analytical Letters: LANL-2012-0177

2011

  • International Journal of Food Microbiology: FOOD-D-11-00154

  • International Journal of Food Microbiology: FOOD-D-11- 00338

  • International Journal of Wine Research: IJWR-2011-23325

  • Journal of Food Science: JFS-2011-0009

  • Journal of Food Science: JFS-2011-0421

  • Journal of Food Science: JFS-2011-1202

  • Journal of Food Processing and Preservation: JFPP-08-11-0269

  • Journal of Food Processing and Preservation: JFPP-10-11-0364

  • European Food Research and Technology: EFRT-11-0315

  • Journal of Brewing and Distilling: JBD-11-004

  • Journal of Food Quality: JFQ-2011-354

  • Letters in Applied Microbiology: LAM-2011-2006

  • Journal of Agricultural Sciences: 2011-01-28

2010

  • International Journal of Food Microbiology: FOOD-D-10-00261

  • International Journal of Food Microbiology: FOOD-D-10-00398

  • Journal of the Science of Food and Agriculture: JSFA-10-0873

  • Chemical Engineering Communications: GCEC-2010-0029

  • European Food Research and Technology: EFRT-10-1067

  • Journal Food and Nutrition Sciences: 2700005

  • Journal of Food Processing and Preservation: JFPP-08-10-0238

  • Journal of the Science of Food and Agriculture: JSFA-10-0873

  • Letters in Applied Microbiology: LAM-2010-1796

2009

  • International Journal of Food Microbiology: FOOD_D-09-00790

  • World Applied Sciences Journal: WASJ238-09

  • European Journal of Lipid Science and Technology: EJLST - ejlt.200900036



2008

  • Journal of The Institute of Brewing: JIB 552

  • Waste Management: WM-6-310

  • Food Chemistry: FOODCHEM-D-08-01718

  • Pharmaceutical Biology: NPHB-2008-0156

  • International Journal of Food Sciences and Nutrition: IJFSN

2007

  • Food Microbiology: FM-D-07-00183

  • Food Technology and Biotechnology: Manuscript no-1964

  • International Journal of Food Sciences and Nutrition: 7251-07

  • International Journal of Food Sciences and Nutrition: 7285-07

  • International Journal of Food Sciences and Nutrition: 7329-07

  • International Journal of Food Sciences and Nutrition: 7331-07

  • International Journal of Food Sciences and Nutrition: 7375-07



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

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

December 1998 - January 2004

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

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