Prof. Dr. HALİL MECİT ÖZTOP

2023 - Devam Ediyor Prof. Dr.

2018 - Devam Ediyor Doç. Dr.

2013 - 2018 Dr. Öğr. Üyesi

2005 - 2012 Araştırma Görevlisi

2022 - Devam Ediyor Rektör Danışmanı

2019 - Devam Ediyor Performans Değerlendirme Komisyonu Üyesi

2017 - Devam Ediyor Rektörlük Kalite Komisyonu Üyesi

2018 - 2023 Fakülte Yönetim Kurulu Üyesi

2016 - 2022 Bölüm Başkan Yardımcısı

2018 - 2018 Misafir Öğretim Üyesi

2017 - 2017 Misafir Öğretim Üyesi

2016 - 2016 Misafir Öğretim Üyesi

ADVANCED FOOD CHEMISTRY

MAGNETIC RESONANCE IN FOOD SCIENCE

Biochemical Changes in Raw Foods

Food and Health

Chemistry of Food Preservation and Packaging

FOOD MYTHS & FACTS

COLLOBORATIVE DESIGN I

Food & Health

SUCROSE CRYSTALLIZATION BY USING MICROWAVE-VACUUM EVAPORATION

Production of instant powder green tea enriched with herbal mixtures

THE USE OF CHITOSAN AEROGELS AS AN ADSORBENT FOR THE REGENERETION OF FRYING OIL

FORMULATION AND CHARACTERIZATION OF A FUNCTIONALIZED TOMATO SNACK BAR

Effect of different high-pressure methods on the physicochemical properties of functional tomato juice and sauce

Composite polysaccharides and protein hydro-gels for controlled release applications: Formulation, characterization and release studies

Production of black instant tea powder and evaluation of its physicochemical and anticancer properties

DETERMINATION OF MOISTURE CONTENT AND CRYSTALLINITY OF HARD CANDIES BY TD-NMR

CHARACTERIZATION AND IDENTIFICATION OF SUGAR BEET LEAVES PROTEINS AND EFFECT OF HIGH-PRESSURE EXTRACTION IN PROTEIN PROFILES

Investigating the aqueous behavior of D-glucose, D-fructose and D-allulose by molecular dynamics (MD) simulations and nuclear magnetic resonance (NMR) relaxometry

Development of a time domain (TD) NMR approach by using the relation between molecular mobility and crystallization behavior to quantify caking in food powders

Use of NMR relaxometry to assess physicochemical characteristics of seeds and grains

Design of a continuous flow magnetic resonance system for rheological characterization

Formulation and characterization of food simulants for cooling and freezing appliances

Classification and quantification of beet & cane sugar by using optical spectroscopy and chemometrics

Investigation of in-vitro digestive behavior of beef and poultry which are tenderized by enzymatic and acidic marination

Effect of high hydrotatic pressure (HHP) on the functional properties of pea protein isolate (PPİ)

USE OF TIME DOMAIN (TD) AND FAST FIELD CYCLING (FFC) NMR RELAXOMETRY TO DESIGN AND CHARACTERIZE SOFT CANDY PRODUCTS

Formulation and characterization of clove and thyme oil emulsions

Investigation of surface properties of quince seed extract and assessment of its performance as a novel polymeric surfactant

IMPROVEMENT OF PEA PROTEINS' PROPERTIES BY MICROWAVE GLYCATION

Use of non-conventional time domain (TD) NMR approachesfor characterisation of gelatin based soft candies

Investigating physicochemical properties of wet-glycated soy proteins

Determination of honey crystallization and adulteration by using time domain NMR relaxometry

Physical and chemical characterization of sesame seed protein

Encapsulation of pea protein in alginate matrix by coldset gelation method and use of the capsules in fruit juices

Öztop H. M., Şahin S. (Eş Danışman)

C.NARİN(Öğrenci), Yüksek Lisans, 2019

Investigation of amino acid modifications derived from lipid oxidation in foods

Öztop H. M., Gökmen V.(Eş Danışman)

Y.KARADEMİR(Öğrenci), Doktora, 2019

Investigating the effect of quince seed powder on alginate hydrogels by magnetic resonance

Öztop H. M., Şahin S. (Eş Danışman)

İ.ALAÇIK(Öğrenci), Yüksek Lisans, 2019

Microwave glycation of soy protein isolate

Şümnü S. G. (Eş Danışman), Öztop H. M.

S.NAMLI(Öğrenci), Yüksek Lisans, 2019

Physicochemical and structural characterization of microfluidized and sonicated legume starches

Şümnü S. G., Öztop H. M. (Eş Danışman)

A.BİTİK(Öğrenci), Yüksek Lisans, 2019

Formulation and physical characterization of high methoxyl pectin and sunflower oil wax emulsions

In vitro digestibility of soy-protein isolate containing soft candies formulated with D-psicose

Öztop H. M.

E.GÖKÇEN(Öğrenci), Yüksek Lisans, 2019

EFFECTS OF SOME SOY PRODUCTS ON RHEOLOGICAL, FUNCTIONAL AND SENSORY PROPERTIES OF MILK CHOCOLATE

Utilization of phenolic compounds extracted from different agricultural wastes through various encapsulation methods

Şümnü S. G., Öztop H. M. (Eş Danışman)

B.ÇİLEK(Öğrenci), Doktora, 2018

Characterization and formulation of gelatin based soft candies

Öztop H. M., Mert B. (Eş Danışman)

N.EFE(Öğrenci), Yüksek Lisans, 2018

Green tea extract loaded liposomes: Formation, characterization and stability

ÖZTOP H. M. (Danışman)

D.DAĞ(Öğrenci), Yüksek Lisans, 2017

Design of cinnamon oil coated active paper sheets

ŞAHİN S. (Eş Danışman), ÖZTOP H. M. (Eş Danışman)

D.AKBAŞ(Öğrenci), Yüksek Lisans, 2017

Formation and characterization of food grade liposome systems

ÖZTOP H. M. (Danışman)

S.GÜNER(Öğrenci), Yüksek Lisans, 2016

Design and characterization of capsaicin loaded nanoemulsions

SÖYLER U. B. (Eş Danışman), ÖZTOP H. M. (Eş Danışman)

E.AKBAŞ(Öğrenci), Yüksek Lisans, 2016

Formulation, characterization and antimicrobial effect of cinnamon oil nanoemulsions

SOYER Y. (Eş Danışman), ÖZTOP H. M. (Eş Danışman)

S.TUTKU(Öğrenci), Yüksek Lisans, 2015

Enzymatic hydrolysis of fruit peels and other lignocellulosic biomass as a source of sugar for fermentation

ÖZTOP H. M. (Eş Danışman), HAMAMCI H. (Eş Danışman)

P.POÇAN(Öğrenci), Yüksek Lisans, 2015

Effect of some intense sweeteners on rheological, textural and sensory properties of chocolate

MERT B. (Eş Danışman), ÖZTOP H. M. (Eş Danışman)

M.YÜCEKUTLU(Öğrenci), Yüksek Lisans, 2015

Effects of pre-treatments on quality characteristics and oil yields of sesame seeds

Effect of high pressure homogenization (microfluidization) on the quality of Ottoman strawberry (F.ananassa) juice

Magnetic Resonance in Food Science

Food Myths & Facts

Chemistry of Food Preservation and Packaging

Biochemical Changes in Raw Foods

2019 - 2019 Training School on NMR in Food Science