CURRICULUM VITAE ASSOC. PROF. DR. ZUBEYDE ONER

CURRICULUM VITAE ASSOC. PROF. DR. ZUBEYDE ONER

PERSONAL PROFILE NAME : ZUBEYDE SURNAME : ONER BIRTH DATE : 28 th AUGUST, 1959 BIRTH PLACE : ELAZIG, TURKEY NATIONALITY : TURKISH ADDRESS : Suleyman Demırel Unıversıty, Faculty Of Agrıcultural Engıneerıng, Department Of Food Engıneerıng, 32260 Isparta, Turkey PHONE : +90.246.2111596 (OFFICE) FACSIMILE : +90.246.2370437 E MAIL : zubeydeoner@sdu.edu.tr Non - smoker. Knowledgeable of English (Good Level). PREVIOUS EMPLOYMENT 1981 2000 : Director Milk Factory of Ataturk State Farm, Ankara, Turkey. 2000-2007 Assist Prof. Dr. Food Engineering S.D.U. 2007- Assoc. Prof. Dr. Food Engineering S.D.U. EDUCATION AND DEGREES 1981 : M.Sc. Education, Ankara University, Faculty of Agriculture, Ankara, Turkey 1986 : Ph.D. Education, Ankara University, Faculty of Agriculture, Ankara, Turkey 2

THESES Ph. D. Thesis : Investigation of Specific Phages of Lactic Streptococci Found in Cheese and Whey, and Determination of Their Specificity Against Some Known Phage Isolates, Ankara, Turkey, 1986. Advisor: Prof. Dr. Nezihe TUNAIL LECTURED COURSES Given Courses to B. Sc., M. Sc. Dairy Technology (B. Sc.M.Sc) Food Analysed I, II (B. Sc.) Quality Control Laws of Food Cheese Technology 3

RESEARCH PROJECTS The Detection of Antibiotics in Raw Milk Samples of the two Dairy Plants in Ankara, Ankara, Turkey, 1988. Comparison of Some Quality Criteria of Set-type Yoghurts Produced from Chr. Hansen Yoghurt Cultures Used, Ankara, Turkey, 1989. A Research on Comparing of Dropping and Spreading Cultural Counting Techniques, Ankara, Turkey, 1989. Research on the Starter Culture Combinations of Kashar Cheese, TUBITAK Project TOAG-TARMIK 12, Ankara, Turkey, 1991. Determination of Some Properties and Microflora of Turkish Tulum Cheese,S.D.U Project 380.Isparta,2001 Research on Starter Culture Combination in Tulum cheese,s.d.u Project 540.Isparta,2002. Assimilation of Cholesterol by some lactic acit bacteria,s.d.u.project 683,Isparta.2003. Determination of starter culture combinations for Mihalic cheese produced from goat milk (915-M-04) Production of Transglutaminase and using dairy industry (DYP-YUUP) Cheese and yogjurt cultures fordairy industry and production of Lactase enzyme (DYP- YUUP) Using of Different Starter Cultures fort he Production of Mihalıç cheese 2008 Hasad 38-43. 4

Identıfıcatıon Of Bıoactıve Peptıdes Obtaıned From Yogurt And Determınatıon Of Antimicrobial Activity and Antioxidant Activity Of These Peptides (1580 D 07) An investigation of the effect of Transglutaminase enzyme isolated from Actinomycetes on the properties of sodium-caseinate edible films Seperation of Lactoalbumin from whey using ultrafiltration Isolation of starter culture from Kasar cheese and identification of those isolates using FTIR spectroscopy Seperation of β-lactoglobulin from whey using different techniques Determination of Physicochemical, Microbiological and Sensory Properties of Yogurt Produced from Camel Milk treated by Transglutaminase Enzyme Determination of Physicochemical Properties and Protein Structure of Camel's Milk PUBLICATIONS SCI Index ÖNER, Z, ALOGLU, H. Some characteristics of Mihalic, A Traditional Turkish Cheese Milkwissenchaft. 59:11/12, 628-631 2004. ÖNER, Z, KARAHAN,A. G., ALOGLU, H. "Changes in the microbiological and chemical characteristics of an artisanal Turkish White cheese during ripening "LWT- Food Science and Technology 39/5: 449-454. 2006 ÖNER, Z, ŞİMŞEK, B. SAGDIÇ, O. Determination of some properties of Turkish Tulum cheeses Milchwissenschaft 58: 3/4, 152-154 2003. ALOGLU, H., ÖNER,Z. Assimilation of cholesterol in broth, cream, and butter by probiotic bacteria. European Journal Lipid Technology 108:709-713. 2006 ÖNER, Z., SİMSEK, B., SAGDIC, O. Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish Tulum cheeses. Eur. Food Res.Technol. 219: 455-459, 2004 5

ÖNER, Z., KARAHAN, A. G., AYDEMİR, S., ŞANLIDERE H. Effect of Transglutaminase on Physicochemical Properties of Set-Style Yoghurt. International Journal Food Properties 11:196-205 2008 ÖNER, Z., KARAHAN, A. G., AYDEMİR, S., ŞANLIDERE H. Effect of Transglutaminase on Physicochemical Properties of Set-Style Yoghurt. International Journal Food Properties 11: 196-205 2008 SOKULLU E, BAS D, BOYACİ I H, ÖNER Z, KARAHAN A. G, ÇAKİR I, AND ÇAKMAKÇİ M. L. 2008. Determination of Transglutaminase Activity Using Fluorescence Spectrophotometer Food Biotechnology 22. 297-310 A.G.KARAHAN, G. BASYİĞİT KILIÇ, A. KART GÜNDOĞDU, H. SANLIDERE ALOĞLU, Z. ÖNER, S. AYDEMİR, O. ERKUS, S. HARSA 2009 Genotypic Identification of Some Lactic Acid Bacteria by AFLP and Investigation of Their Usage Possibility as Starter Culture Combinations on Beyaz Cheese Manufacture J.Dairy Science 93:1-11 ÖNER, Z Şanlıdere-Aloğlu, H Dedebaş T Determination of antioxidant capacity in milk from various animals and human 2011 Milchwissenchaft 66(2)133-135 National Journal ÖNER Z. TUNAIL N.1987. Determination of phage spectrums of lactic streptococci isolated from whey. Journal of Kükem, 5. 10(2):65. TEMİZ, A., ÖNER Z.. Determination of Antibiotic in raw milk from different two factory. 1988.Gıda, 13(4): 289-295. ATAMER, M., ÖNER Z. ÇAVUŞ, A. 1989. The comparation some of the quality criteria set type yoghurt producing from Chr. Hansen cultures Gıda, 14(2): 99-103. HALKMAN, A. K., ÖNER Z. 1989. The comparation of droping and spreading culturel counting methods Gıda, 14(4): 193-197. HALKMAN, A. K., HALKMAN (ÖNER) Z., 1991. A research culture combination for kashar cheese. Gıda, 16(2): 99-105. 6

HALKMAN, A. K., YETİŞMEYEN A, HALKMAN (ÖNER) Z, YILDIRIM M, YILDIRIM Z, ÇAVUŞ A.1994. Using of starter culture for kashar TÜBİTAK Journal of Agriculture and Foresty 18(5)365-377 ÖNER Z 2004. The properties of Microbial transglutaminase and facilities used in food industry Gıda 29( 4) 269-272 ÖNER Z 2004 Taking cholesterol from dairy and dairy products and synthesis of cholesterol S.D.Ü.Journal of Science Institude 8-1.38-40 ÖNER Z., KARAHAN, A.G., ALOĞLU H 2005 Some properties of Tulum cheese produced by using starter culture(1) 57-62 SARIOĞLU T, ÖNER Z 2006 Usage possibilites of an edible film for coatiing of kashar cheese and its effects on cheese quality Gıda Dergisi 1:3-10 ÖNER Z. 2006. Effects of transglutaminase and sodium caseinat treatment on yoghurt produced cow and goat milk. Akademik Gıda 4:21,6-9 ÖNER Z. ÖLMEZ Z. 2006 Biofilm formation and preventin methods in the Dairy Industry. Hasad Gıda 22:256,56-60 ŞANLIDERE H, ÖNER Z 2006 Bioactive peptids in dairy products and their functionality (6): 311-317 ÖNER Z KARAHAN, A.G., ALOGLU, H., BASYİGİT, G. 2008. Usage of Starter culture Mihallic cheese Hasad Dergisi 24,38-43 ÖNER Z. 2009. Using of Infrared methods in dairy and dairy products Süt Dünyası 18:60-63 DEMİR. E. ÖZER C. ÖNER Z. 2009. Determination of Herby knitted cheese characteristics. Hasad Dergisi 292, 44-48 (2009). ÖNER Z., KARAHAN,A.G., ÇAKMAKÇI, M.L. 2010. Effects of Different Milk Types and Starter Cultures on Kefir, GIDA dergisi 35(3)177-182. DEDEBAS, T., ÖNER Z. 2010. Sfingolipits and important for healty Akademik Gıda dergisi 8:1, 39-43 ŞANLIDERE ALOGLU H., ÖNER Z. 2010 Potential use of whey proteins as a coating material in microencapsulation technology Academic Food Journal 3:38-42 ÖNER Z. 2010.Physico-chemical characteristics of cow, goat and sheep milk Hasad Dergisi 25:40-45 7

ÖNER Z. 2010 Microbiological criteria for food Journal of Food safety 2:56-57 ÖNER Z Şanlıdere Aloğlu H.,Sarıoğlu,T. Dedebaş T.2010 Determination of Properties of kaymak (cream) producedyalvaç. Süt Dünyası Dergisi 27:60-64 National Conference and Symposium Proceedings 1. ONER, Z., TUNAIL, N., Determination of Phage Spectrums of Lactic Streptococci Isolated from Whey, 5 th Kukem Congress, 1987. 2. KARAHAN,A.G.,ONER,Z.,FİLİZ,H.N., Changes in White Cheese During the Storage Period,2 Chromatograpy Congress,2001. 3. ONER,Z.,SİMSEK,B.,SEN,S., Determination of Some Quality Criters in Tulum Cheese,7 th Food Congress,2002. 4. ONER,Z.,SANLIDERE,H., Determination of Cholesterol in Food by Chromatografic methods,3th Chromatograpy Congress,2002. 5. KARAHAN,A.,ONER,Z., Tryptamine Formation from Tryptophan in lactic Starter Cultures, Turkish Food inpress 6. ONER,Z.,KARAHAN,A.,SANLIDERE,H.,Tyrozine Formation from Tyramine in Lactic Starter Culture,3th Chromatograpy Congress,2002. 7. ONER,Z.,SİMSEK,B.,SAGDIC,O., Determination of some properties and Microflora of turkish Tulum Cheese.Milchwissenschaft,2003 58(3/4)152-154 8 SANLIDERE,H.ÖNER,Z.KARAHAN,A.G. Changes in the microbiological and chemical characteristics of an artisanal Turkish White cheese during ripening 1.student Food symposium,adana2003 9 ÖNER,Z.AKSOY,H.GÜLPINAR,F.Additives in milk and milk product1.student Food 8

symposium,adana2003 10 ÖNER, Z. ALOGLU, H Some properties of Mihalic cheese making with goat milk Recent Developments milk ındustry symposium, İzmir 2003 11 ÖNER,Z. ŞANLIDERE,H., KARAHAN,A 2003 Formation of biogenic amines in lactic starter culture Biyotecnology Congress Çanakkale. 12 ÖNER, Z. KARAHAN,A., ÇAKMAKÇI,L. 2003.Effect of milk and starter culture on kefir s fizical and microbiolgical properties.1.ulusal Gıda ve Beslenme Kongresi.İstanbul 13 ÖNER, Z. ALOGLU, H 2003 Determination of Tocopheroles in ice-cream produced from cow and goat milks by HPLC.Analitical Congress.Şile-Istanbul (Poster) 14 ÖNER, Z.ALOGLU, H 2003 Recent Developments in food safety International Advanced Research Workshop Isparta (Poster 15 ÖNER,Z., KARAHAN, A., AYDEMİR, S., ALOGLU, H., 2004. Effect of transglutaminase on physıcochemical properties of set-style yoghurt. International Dairy Symposium,Isparta-Turkey Interational conference ÖNER, Z. ALOGLU, H. Recent Developments in food safety. J Food, Agriculture & Envıronment 1,(2):361 International Advanced Research Workshop Isparta (Poster) 2003. ÖNER, Z. ALOGLU, H. Determination of Tocopheroles in ice-cream produced from cow and goat milks by HPLC. Analitical Congress.Şile-Istanbul (Poster) 2003. ÖNER,Z., KARAHAN, A., AYDEMİR, S., ALOGLU, H. Effect of transglutaminase on physıcochemical properties of set-style yoghurt. International Dairy Symposium, Isparta- Turkey (Abstract) 2004. ÖNER, Z.,SAĞDIÇ O.;ŞİMŞEK B. Lactic acid bacteria profiles and tyramine and 9

tryptamine contents of Turkish Tulum cheeses. International Dairy Symposium, Isparta.(Poster) 2004. ÖNER Z, KARAHAN A, ŞANLIDERE H, KILIÇ G, GÜNDOĞDU A 2006 Selection Of Starter Culture for Beyaz Cheese 1st International Egyptian-Jordanian Conference Egypt.(Oral presentation) ÖLMEZ Z, ÖNER Z, SARIOĞLU T. 2006 Effect Of Milk Processing on The Stability of Milk Allergens 1st International Egyptian-Jordanian Conference Egypt. (Poster) ÖNER Z, KARAHAN A.G., BOYACI İ. H., KILIÇ G., ALOĞLU H., GÜNDOĞDU A. ÇAKMAKÇI L., ÇAKIR İ. 2007. Enzymatıc Actıvıty of Mıcrobıal Transglutamınase 5th International Cogress of Food Technology Thessaloniki (Oral presentation) ALOĞLU ŞANLIDERE H ÖNER Z. SARIOĞLU T. 2007 Constıtute of Bıoactıve Peptıdes Wıth Lactıc Acıd Bacterıa 5th International Cogress of Food Technology Thessaloniki (Poster) ÖLMEZ, Z. ÖNER Z. 2007. Hıgh Pressure-Induced Changes In Mılk Proteıns 5th International Cogress of Food Technology Thessaloniki (Poster). KILIC G. B., GUNDOGDU, A., SANLİDERE ALOGLU H., ONER, Z., KARAHAN, A. G., AYDEMİR, S., ERKUS, O., HARSA, S. 2007. Turkish White "Beyaz" Cheese Production with Novel Starter Cultures, IFT Annuel Meeting & Food Expo. (Poster) Ölmez, Z. ÖNER Z. 2009. In Dairy Industry the most commonly Seen Microorganisms that producing Biyofilm and prevention of Biofilm Formation. Biotech-Metu International Symposium on Biotechnology:Developments and Trends Demirci,T., ÖNER, Z., Dedebaş, T., Alp D.2010. Features Of Determination Of Yogurt Contaınıng Roseshıp Traditional Foods From Adriatic To Caucasus 10

ÖNER Z., Sarıoğlu T., Demir E.2010 Determination Of Some Properties Of Isparta Yalvac Cube Cheese Traditional Foods from Adriatic to Caucasus LECTURE; ÖNER,Z 2004.The Future of the Dairy Tecnology during the EU International exhibition of plants and equipments for the Dairy Industry 24.September 2004 AWARDS 1. ONER, Z., CAVUS, G., Increasing to Add Value of Agricultural Products in Food Technology, 5 th Food Congress, Ankara, Turkey, 1986. 2.ÖNER, Z.,SAĞDIÇ O.;ŞİMŞEK B. Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish Tulum cheeses. International Dairy Symposium, Isparta.(Poster) 2004. 11