Prof. Dr. ALEV BAYINDIRLI

2003 - Devam Ediyor Prof. Dr.

2009 - 2016 Bölüm Başkanı

2003 - Devam Ediyor Professor

1995 - Devam Ediyor Associate Professor (Promotion)

1995 - 2003 Associate Professor (Promotion)

1993 - 1995 Associate Professor (Title)

1989 - 1993 Assistant Professor

1988 - 1989 Instructor/Reader

1983 - 1988 Assistant

ENZYME ENGINEERING

INTRODUCTION TO PROCESS PRINCIPLES

APPLIED KINETICS

MATERIAL AND ENERGY BALANCES

Enzyme-assisted extraction of antioxidants from banana peel

Comparison of different antioxidant assays for estimation of antioxidant potential of selected fruit juice waste materials

Determination of phenolic compound profiles and antioxidant effect of black elderberry, echinacea and iceland moss extracts on late-release soft lozenge

Effect of different freezing rates on the texture and quality parameters of selected fruit and vegetable

MERT B. (Eş Danışman), BAYINDIRLI A. (Eş Danışman)

M.BULUT(Öğrenci), Yüksek Lisans, 2015

Inactivation mechanism of polyphenol oxidase during ultrasound treatment

BAYINDIRLI A. (Danışman)

H.BALTACIOĞLU(Öğrenci), Doktora, 2014

Production of micro and nano fibers from hazelnut skin and utilization in biscuits

BAYINDIRLI A. (Eş Danışman), MERT B. (Eş Danışman)

E.YILDIZ(Öğrenci), Yüksek Lisans, 2014

Inactivation of foodborne pathogens and enzymes by ultrasound under pressure at non-lethal and lethal temperatures in apple and orange juices

ALPAS H. (Eş Danışman), BAYINDIRLI A. (Eş Danışman)

B.HÜLYA(Öğrenci), Doktora, 2013

Yenilebilir kitosan kaplamanın nar (Punica granatum) tanelerinin kalite parametreleri üzerindeki etkileri.

YILDIZ F. (Eş Danışman), BAYINDIRLI A. (Eş Danışman)

A.Can(Öğrenci), Yüksek Lisans, 2012

Application of high dynamic microfluidization to improve some quality parameters and stability of orange juice

BAYINDIRLI A. (Eş Danışman), MERT B. (Eş Danışman)

Ö.YÜCE(Öğrenci), Yüksek Lisans, 2011

Effect of ultrasound on drying rate of selected produce

BAYINDIRLI A. (Danışman)

Y.KANTAŞ(Öğrenci), Doktora, 2007

Pressurized Liquid Extraction of Phenolic Compounds from Fruit Pomaces

Yener M. E. (Eş Danışman), Bayındırlı A.

İ.Hasbay(Öğrenci), Doktora, 2006

Evaluation of high pressure pretreatment for enhancing the drying rate of selected fruits and vegetables

BAYINDIRLI A. (Eş Danışman), ALPAS H. (Eş Danışman)

U.YÜCEL(Öğrenci), Yüksek Lisans, 2006

Effect of high hydrostatic pressure (HHP) on some quality parameters and shelf-life of fruit and vegetable

Inactivation of proxidase and lipoxygenase in green beans, peas and carrots by a combination of high hydrostatic pressure and mild heat treatment

Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival characteristics of salmonella entertidis at cherry tomatoes

Yüksek hidrostatik basınç ve düşük ısıl işlem kombinasyonu ile yeşil fasülye, bezelye ve havuçta peroksidaz ve lipoksigenazın inaktivasyonu.

BAYINDIRLI A. (Danışman)

Ç.Akyol(Öğrenci), Yüksek Lisans, 2004

Effect of hydrogen peroxide high hydrostatic pressure on Salmonella enteritidis in liquid whole egg

Effects of size and number of perforations on water vapor permeability of polyethylene film

Solute effects and optimization of water activity for the grawth of thermophilic fungi

Enzymatic peeling of stone fruits

The Effect of component interactions on the structural and functional properties of legume extrudates

Control of enzymatic browning in apple juice from Amasya variety

Control of enzymatic browning in apple tuke from Amasya variety

Manufacturing a new protective polyethylene based film containing zeolites for packaging of foods

Use of a new polymer based film for modified atmosphere packaging of fruits and vegetables

Use of a new polymer based film for modified atmosphere packaging of fruit and vegetables

Control of enzymatic browning in apple juice with antibrowning agents and analysis by using response surface methodology

Effects of growth conditions and stress applications on the cell composition of bakers' yeast

Effects of growth conditions and stress application on the cell composition of bakers yeast

Peroxidase and lipoxygenase inactivation and ascorbic acid retention during blanching of peas greenbeans and carrots