1 Assoc.Prof.Gökhan Durmaz, Ph.D. EDUCATION Department of Food Engineering, Inonu University, 44280, Malatya / TURKEY Tel : , Fax: Web page : : Ph.D., Investigation of oxidative stability and antioxidant properties of apricot kernel oil, Department of Chemistry, Inonu University, Malatya, Turkey : M.Sc., Antioxidant properties of apricot fruit and roasted apricot kernel, Department of Food Engineering, Inonu University, Malatya, Turkey : B.Sc., Department of Food Engineering, Inonu University, Malatya, Turkey. PROFESSIONAL EXPERIENCE 2013 : Associate Professor, Inonu University, Department of Food Engineering : Visiting Scholar, University of Massachusetts, Department of Food Science : Post-Doc., Hacettepe University, Department of Food Engineering : Assistant Professor, Inonu University, Department of Food Engineering : Dr. Research assistant, Inonu University, Department of Food Engineering : Research assistant, Inonu University, Department of Food Engineering : Agriculture technician, T.C. Ministry of Agriculture. COURSES Food Biochemistry (Undergraduate) Basic Information Technologies (Undergraduate) Food Analysis Lab. (Undergraduate) Unit Operations Lab. (Undergraduate) Functional Foods (Graduate) Advanced Food Biochemistry (Graduate) Chromatographic Food Analyses (Graduate) Biochemical Changes in Foods (Graduate) RESEARCH INTERESTS Minor constituents in edible oils, lipid oxidation and mitigation strategies, thermal process contaminants, HMF (Hydroxymethylfurfural), natural antioxidants, antioxidant activity
2 measurement methods, oil/water disperse systems, reverse micelles, evaluation of plant waste materials for oil production, carotenoid analyses, structured lipids. PROJECTS 1. Comparision of toxic effects of amygdaline from bitter and sweet almond and apricot kernels subjected to in vitro digestion on cell lines. Inonu University, Directorate for Scientific Research, Project No: 2012/24 (Project leader) (Continue). 2. Investigation of feasibility to produce apricot powder by freeze-drying method. Inonu University, Directorate for Scientific Research, Project No: 2012/06 (Project leader) (Continue). 3. Presence of furan derived compounds in commercial pomegranate concentrate like products, Inonu University, Directorate for Scientific Research, Project No: 2011/113 (Project leader) (Continue). 4. Phytochemical composition and antioxidant properties of mulberry seed oil, Inonu University, Directorate for Scientific Research, Project No: 2011/15 (Project leader) (Continue). 5. Effect of N-acetylcysteine amide (NACA) on oxidative deterioration of sunflower bulk oil and emulsion, Inonu University, Directorate for Scientific Research, Project No: 2009/08 (Project leader) (Completed). 6. Effect of roasting on antioxidant parameters of Pistacia terebinthus fruit, The Scientific and Technological Research Council of Turkey (TUBITAK) Post-Doc Research Project. 7. Effect of various reaction parameters on activity and selectivity of commercial lipases originated from different microorganisms in acidolysis reactions. The Scientific and Technological Research Council of Turkey (TUBITAK) Project No: 107 O Antioxidant properties of apricot fruit and its products, Inonu University, Directorate for Scientific Research, Project No: 2001/70. JOURNALS REFEREED 1. Food Chemistry 2. Journal of Food Science 3. Food Research International 4. European Journal of Lipid Science and Technology 5. Journal of the American Oil Chemists' Society 6. Journal of Food Biochemistry 7. Journal of the Science of Food and Agriculture 8. Turkish Journal of Agriculture and Forestry PUBLICATIONS Research articles (SCI, SCI-EXP)
3 1. Özdemir KS, Yılmaz C, Durmaz G, Gökmen V Hazelnut skin powder: A new brown colored functional ingredient, Food Research International, (2014), (DOI: /j.foodres ). 2. Dagdelen S, Bilenler T, Durmaz G, Gokbulut I, Hayaloglu AA, Karabulut I, Volatile Composition, Antioxidant and Antimicrobial Activities of Herbal Plants Used in the Manufacture of Van Herby (Otlu) Cheese, Journal of Food Processing and Preservation, (2014), (DOI: /jfpp.12134). 3. Durmaz G, Freeze-Dried ABTS + Method: A Ready-to-use Radical Powder to Assess Antioxidant Capacity of Vegetable Oils, Food Chemistry, 133 (2012) Durmaz G, Gökmen V, Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting, Food Chemistry 128 (2011) Erdoğan S, Ateş B, Durmaz G, Yılmaz İ, Seçkin T, Pressurized liquid extraction of phenolic compounds from Anatolia propolis and their radical scavenging capacities, Food and Chemical Toxicology 49 (2011) Kutlu T, Durmaz G, Ateş B, Yılmaz İ, Çetin MŞ, Antioxidant properties of diferent extracts of black mulberry (Morus nigra L.), Turkish Journal of Biology, 35 (2011) Durmaz G, Gökmen V, Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment, Food Chemistry, 123 (2010) Karabulut İ, Durmaz G, Hayaloğlu, A A, C18 Unsaturated Fatty Acid Selectivity of Lipases during Acidolysis Reaction between Tripalmitin and Oleic, Linoleic, and Linolenic Acids, Journal of the American Oil Chemists Society, 87 (2010) Durmaz G, Karabulut İ, Topcu A, Asiltürk M, Kutlu T, Roasting related changes in oxidative stability and antioxidant capacity of apricot kernel oil, Journal of the American Oil Chemists' Society, 87 (2010) Durmaz G, Çam M, Kutlu T, Hışıl Y, Some Physical and Chemical Changes during Fruit Development of Five Common Apricot (Prunus armeniaca L.) Cultivars, Food Science and Technology Research, 16 (2010) Karabulut İ, Durmaz G, Hayaloğlu, AA, Fatty Acid Selectivity of Lipases during Acidolysis Reaction between Oleic Acid and Monoacid Triacylglycerols, Journal of Agricultural and Food Chemistry, 57 (2009) Kutlu T, Durmaz G, Ateş B, Erdoğan A, Protective effect of dietary apricot kernel oil supplementation on cholesterol levels and antioxidant status of liver in hypercholesteremic rats, Journal of Food Agriculture and Environment 7 (2009) Karabulut İ, Durmaz G, Hayaloğlu, AA, Fatty acid Selectivity of Lipases during Acidolysis Reaction between Triolein and Saturated Fatty Acids Varying from Caproic to Behenic Acids, Journal of Agricultural and Food Chemistry, 57 (2009) Çam M, Hışıl Y, Durmaz G, Characterisation of pomegranate juices from ten cultivars grown in Turkey, International Journal of Food Properties, 13 (2009) Çam M, Hışıl Y, Durmaz G, Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chemistry, 112 (2009)
4 16. Ateş B, Örun İ, Talas ZS, Durmaz G, and Yılmaz İ, Effects of sodium selenite on some biochemical and hematological parameters of rainbow trout (Oncorhynchus mykiss Walbaum, 1792) exposed to Pb 2+ and Cu 2+, Fish Physiology and Biochemistry, 34 (2008) Durmaz G, Alpaslan M, Antioxidant properties of roasted apricot (Prunus armeniaca L.) kernel, Food Chemistry, 100 (2007) Other Papers 1. Durmaz G, Gökmen V, Impact of roasting oily seeds and nuts on their extracted oils, Lipid Technology, 22 (2010) (Invited paper). 2. Geçkil H, Ateş B, Durmaz G, Erdoğan S, Yılmaz İ, Antioxidant, free radical scavenging and metal chelating characteristics of Propolis, American Journal of Biochemistry and Biotechnology, 1 (2005) Presentations in International Meetings 1. Durmaz G, Ates B, Ercal N, Effect of N-acetylcysteine amid on oil oxidation, 10th Euro Fed Lipid Congress, Krakow, Mogol BA, Göncüoğlu N, Kocadağlı T, Durmaz G, Gökmen V, Effect of repeated use of frying oils on the formation of harmful compounds, VII. International Nutrition and Dietetics Congress, İstanbul, Gökbulut İ, Durmaz G, Karabulut İ, Total Phenolics and Antioxidant Activities of Some Apricot Varieties, 1st International Congress on Food Technology, Antalya, Karabulut I., Durmaz G, Hayaloglu AA, Effect of Ultrasound on Lipase-Catalyzed Acidolysis of Lauric Acid with Triolein, 1 st International Congress on Food Technology, Catching the Innovations in Food Science and Technology in the Evolving World 3-6 November, 2010, Antalya, Turkey. 5. Göncüoğlu N, Mogol B A, Durmaz G, Gökmen V, HMF formation in dried apricots, 5th Central European Congress on Food, 2010, Bratislava, Slovak Republic. 6. Durmaz G, Mogol BA, Gökmen V, Determination of Hydroxymethylfurfural in Oils from Roasted Seeds and Nuts, 4th International Symposium on Recent Advances in Food Analysis, 2009, Prague, Czech Republic. 7. Durmaz G, Çam M, Kutlu T, Antioxidant Activity of Some Edible Leaves, 2nd International Congress on Food and Nutrition, 2007, Istanbul. 8. Çam M, Durmaz G, Hışıl Y, Evaluation of Antioxidant Capacity of Nine Pomegranate Cultivars by Three Different Methods, 2nd International Congress on Food and Nutrition, October, 2007, Istanbul. Presentations in National meetings 1. Yılmaz MA, Durmaz G, Dut çekirdeği yağı: önemli bir δ tokoferol kaynağı, Yabited I.Bitkisel Yağ Kongresi, Adana, Ateş B, Durmaz G, Erdoğan S, Yılmaz İ, Comparision of in vitro antioxidant properties of CAPE with synthetic antioxidants, XVII. National Congress of Chemistry, İstanbul, 2003.
5 3. Ateş B, Durmaz G, Kutlu T, Yılmaz İ, Partial purification and characterization of polyphenol oxidases from Malatya apricots (Prunus armeniaca L.), XVII. National Congress of Chemistry, İstanbul, Durmaz G, Ateş B, Yılmaz İ, Talas Z, Özdemir İ, Gök Y, Antioxidant and antimicrobial characteristics of some synthetic organoselenium compounds. XIX. National Congress of Chemistry, İzmir, Durmaz G, Ateş B, Erdoğan A, Kutlu T, Yılmaz İ, Çetin M Ş, Antioxidant properties of black mulberry (Morus nigra L.) Fruit, XX. National Congress of Chemistry, Kayseri, Durmaz G, Ateş B, Alataş S, Çetin M Ş, Begeç S, Antimicrobial activities of 2- mercaptopyrimidine subtituted phospahzene derivatives, XXI. National Congress of Chemistry, Malatya, Durmaz G, Karabulut İ, Köytepe S, Seçkin T, Kutlu, T, Effect of roasting on psychochemical properties of apricot kernel oil, XXI. National Congress of Chemistry, Malatya, Durmaz G, Kutlu T, Changes in Antioxidant properties of apricot kernel oil with roasting, XX. National Food Congress, Erzurum, Books/Book chapters 1. Çam M, Durmaz G, Çetin A, Yetim H. Antioxidant capacity of pomegranate juices and their role in its biological activities, In: Bioactive Foods, Nutrients and Herbs in Prevention and Treatment of Heart Disease, Ed. by R.R. Watson and V.R. Preedy, Elsevier Press (In press).
Dr. Sam K. C. Chang Professor and Head Department of Food Science, Nutrition and Health Promotion Mississippi State University EDUCATION 1980 Ph.D. Food Science and Technology, University of Nebraska-Lincoln.
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