Prof. ALEV BAYINDIRLI | AVESİS

Research Information System

Academic and Administrative Experience

Academic Titles

2003 - Continues Professor

Middle East Technical University, Faculty of Engineering, Department of Food Engineering

Managerial Experience

2009 - 2016 Head of Department

Middle East Technical University, Faculty of Engineering, Department of Food Engineering

Non Academic Experience

2003 - Continues Professor

METU
1995 - Continues Associate Professor (Promotion)

METU
1995 - 2003 Associate Professor (Promotion)

METU
1993 - 1995 Associate Professor (Title)

METU
1989 - 1993 Assistant Professor

METU
1988 - 1989 Instructor/Reader

METU
1983 - 1988 Assistant

METU

Courses

Postgraduate ENZYME ENGINEERING
Undergraduate INTRODUCTION TO PROCESS PRINCIPLES
Undergraduate APPLIED KINETICS
Undergraduate MATERIAL AND ENERGY BALANCES

Advising Theses

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

BAYINDIRLI A. (Advisor)

B.EGE(Student), Postgraduate, 2022
Determination of phenolic compound profiles and antioxidant effect of black elderberry, echinacea and iceland moss extracts on late-release soft lozenge

BAYINDIRLI A. (Advisor)

Ö.YILDIZ(Student), Postgraduate, 2021
Effect of different freezing rates on the texture and quality parameters of selected fruit and vegetable

MERT B. (Co-Advisor), BAYINDIRLI A. (Co-Advisor)

M.BULUT(Student), Postgraduate, 2015
Production of micro and nano fibers from hazelnut skin and utilization in biscuits

BAYINDIRLI A. (Co-Advisor), MERT B. (Co-Advisor)

E.YILDIZ(Student), Postgraduate, 2014
Inactivation mechanism of polyphenol oxidase during ultrasound treatment

BAYINDIRLI A. (Advisor)

H.BALTACIOĞLU(Student), Doctorate, 2014
Inactivation of foodborne pathogens and enzymes by ultrasound under pressure at non-lethal and lethal temperatures in apple and orange juices

ALPAS H. (Co-Advisor), BAYINDIRLI A. (Co-Advisor)

B.HÜLYA(Student), Doctorate, 2013
Effects of edible chitosan coating on quality parameters of pomegranate (punica granatum) arils

YILDIZ F. (Co-Advisor), BAYINDIRLI A. (Co-Advisor)

A.Can(Student), Postgraduate, 2012
Application of high dynamic microfluidization to improve some quality parameters and stability of orange juice

BAYINDIRLI A. (Co-Advisor), MERT B. (Co-Advisor)

Ö.YÜCE(Student), Postgraduate, 2011
Effect of ultrasound on drying rate of selected produce

BAYINDIRLI A. (Advisor)

Y.KANTAŞ(Student), Doctorate, 2007
Pressurized Liquid Extraction of Phenolic Compounds from Fruit Pomaces

Yener M. E. (Co-Advisor), Bayındırlı A.

İ.Hasbay(Student), Doctorate, 2006
Evaluation of high pressure pretreatment for enhancing the drying rate of selected fruits and vegetables

BAYINDIRLI A. (Co-Advisor), ALPAS H. (Co-Advisor)

U.YÜCEL(Student), Postgraduate, 2006
Effect of high hydrostatic pressure (HHP) on some quality parameters and shelf-life of fruit and vegetable

BAYINDIRLI A. (Co-Advisor), ALPAS H. (Co-Advisor)

S.DEDE(Student), Postgraduate, 2005
Inactivation of peroxidase and lipoxygenase in green beans, peas and carrots by a combination of high hydrostatic pressure and mild heat treatment

BAYINDIRLI A. (Advisor)

Ç.Akyol(Student), Postgraduate, 2004
Inactivation of proxidase and lipoxygenase in green beans, peas and carrots by a combination of high hydrostatic pressure and mild heat treatment

BAYINDIRLI A. (Co-Advisor), ALPAS H. (Co-Advisor)

Ç.AKYOL(Student), Postgraduate, 2004
Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival characteristics of salmonella entertidis at cherry tomatoes

BAYINDIRLI A. (Advisor)

E.DAŞ(Student), Postgraduate, 2004
Effect of hydrogen peroxide high hydrostatic pressure on Salmonella enteritidis in liquid whole egg

BAYINDIRLI A. (Advisor)

G.IŞIKER(Student), Postgraduate, 2002
Effects of size and number of perforations on water vapor permeability of polyethylene film.

BAYINDIRLI A. (Advisor)

H.ÖZLEM(Student), Postgraduate, 2002
Manufacturing a new protective polyethylene based film containing zeolites for packaging of foods

BAYINDIRLI A. (Advisor)

S.NUR(Student), Doctorate, 2000
Enzymatic peeling of stone fruits

BAYINDIRLI A. (Advisor)

İ.Toker(Student), Postgraduate, 2000
The Effect of component interactions on the structural and functional properties of legume extrudates

BAYINDIRLI A. (Advisor)

H.DOĞAN(Student), Doctorate, 2000
Control of enzymatic browning in apple juice from Amasya variety

BAYINDIRLI A. (Advisor)

N.Fatma(Student), Postgraduate, 2000
Control of enzymatic browning in apple tuke from Amasya variety

BAYINDIRLI A. (Advisor)

N.FATMA(Student), Postgraduate, 2000
Solute effects and optimization of water activity for the grawth of thermophilic fungi

BAYINDIRLI A. (Advisor)

F.ATİK(Student), Postgraduate, 2000
Use of a new polymer based film for modified atmosphere packaging of fruits and vegetables

BAYINDIRLI A. (Advisor)

T.Türkeri(Student), Postgraduate, 1999
Use of a new polymer based film for modified atmosphere packaging of fruit and vegetables

BAYINDIRLI A. (Advisor)

T.TÜRKERİ(Student), Postgraduate, 1999
Control of enzymatic browning in apple juice with antibrowning agents and analysis by using response surface methodology

BAYINDIRLI A. (Advisor)

H.ÖZOĞLU(Student), Postgraduate, 1996
Effects of growth conditions and stress applications on the cell composition of bakers' yeast

HAMAMCI H. (Co-Advisor), BAYINDIRLI A. (Co-Advisor)

N.Ertugay(Student), Doctorate, 1995
Effects of growth conditions and stress application on the cell composition of bakers yeast

BAYINDIRLI A. (Co-Advisor), HAMAMCI H. (Co-Advisor)

N.ERTUGAY(Student), Doctorate, 1995
Peroxidase and lipoxygenase inactivation and ascorbic acid retention during blanching of peas greenbeans and carrots

BAYINDIRLI A. (Advisor)

B.GÜNEŞ(Student), Postgraduate, 1992