Professor Mahmut DOĞAN - Erciyes Üniversitesi | Gıda Mühendisliği

Professor Mahmut DOĞAN - Erciyes Üniversitesi | Gıda Mühendisliği

CV of Professor MAHMUT DOĞAN
Unit
:
Erciyes University
Engineering Faculty
Department
:
Food Engineering
Food Sciences
Office Tel
:
+ 9 0 352 2076666
e-mail
:
dogan
ex: 32751
erciyes.edu.tr
[email protected]
Education Information
•
Post Doc., Berlin Technical Univ., Institute of Food Tech. and Food Chem., Dept of Food Chem, Berlin, Germany, 2005
•
Ph.D., Trakya University, Food Engineering, 1996
•
M.Sc., Yuzuncu Yil University, Food Engineering, 1991
•
B.Sc., Ataturk University, Food Engineering, 1989
Foreign Languages
• English, Advanced
• German, Intermediate
• Ossetian, Advanced
Academic Ratings / Tasks
• Erciyes University, Engineering Faculty/ Dept. Food Eng., Full Professor, 2013• Erciyes University, Engineering Faculty/ Dept. Food Eng., Associate Professor, 2008-2013
• Erciyes University, Engineering Faculty/ Dept. Food Eng., Assistant Professor, 1998-2008
• Erciyes University, Safiye Çıkrıkçıoğlu Vocational School/ Food Tech. Dept., Lecturer, 1993-1997
• T r a k y a University, Food Engineering, Research Assistant, 1992-1993
• Yuzuncu Yil University, Food Engineering, Research Assistant, 1989-1991
Vocational & Administrative Experience
• Erciyes University, Faculty of Engineering, Food Eng. Dept., Head of Department, 2013• Erciyes University, Faculty of Engineering, Faculty Administration Board Member, 2013• Turkish Ministry of Agriculture, Food Codex, Milk and Dairy Products Commission Member, 2007• Erciyes University, Faculty of Engineering, Member of Planning in Strategy of Faculty, 2006• Erciyes University, International Office, Organization Member, 2004-2005.
• Erciyes University, Faculty of Engineering, Food Eng. Dept., Vice Head of Department, 2003-2013
• Erciyes University, Safiye Cikrikcioglu Vocational School, Administration Board Member, 2002-2010.
• Erciyes University, Safiye Cikrikcioglu Vocational School, Coordinator of Food Tech. Dept and Founder, 2002-2008
• Erciyes University, Faculty of Engineering, Faculty Board Member, 1998-2001
• Erciyes University, Faculty of Engineering, Food Eng. Dept., Head of Department, Founder, 1998-2001
International Experience and scientific visits
•
Visiting Scientist, Universitad Karlsruhe Visiting Scientist, Karsruhe, GERMANY, 08.04.2014 - 13.04.2014
•
Visiting Scientist, Panjab University Institute of Chemical Engineering & Technology, Pakistan, 09.02.2014 - 17.02.2014
•
Visiting Scientist, Varsova University Life Science, Faculty of Food Science, Depart. of Food Chemistry, Warsaw, Poland,
14.06.2013 - 22.06.2013
•
Visiting Scientist, Université de Lorraine, The Institut national polytechnique de Lorraine, Nancy, France, 14-20 September 2012
•
Visiting Scientist, Universidade Tecnica de Lisboa Department of Chemical and Biological Engineering; The Belém Cultural
Centre, CCB, Portugal, Lisbon, 04.08.2012-10.08.2012
•
Visiting Scientist, Universidade Nova de Lisboa Faculty of Science and Technology, Portugal, Lisbon, 01.09.2011 - 08.09.2011
•
Visiting Scientist, Allame Iqbal Open University, Home and Health Sciences, AIOU, Islamabad, Pakistan, May, November, 2010
•
Visiting Scientist, Max Rubner-Institut Kiel, Federal Research Institute of Nutrition and Food, Kiel, Germany, May 2010
•
Visiting Scientist, Fachhochschule Hamburg Department of Food Chemistry, Hamburg, Germany, May, 2010
•
Visiting Scientist, Institute of Chemical Technology, Department of Food Chemistry and Analysis, Prague, Chezch Republic, 2007
•
Visiting Scientist, Fachhochschule Hamburg Department of Food Chemistry, Hamburg, Germany, 01.09.2005 - 08.09.2005
•
Visiting Scientist, Lund University Food Technology, Engineering and Nutrition, Lund, Sweden, 01.07.2005 - 08.07.2005
•
Visiting Scientist, Fachhochschule für Technik und Wirtschaft Berlin Faculty III. Process Sciences, Department of Food
Chemistry, Berlin, Germany, 01.05.2005 - 30.08.2005
•
Visiting Scientist, Fachhochschule für Technik und Wirtschaft Berlin Faculty III. Process Sciences, Department of Food Rheology,
Berlin, Germany, 01.05.2003 - 07.05.2003
•
Visiting Scientist, Institute of Chemical Technology, Department of Food Chemistry and Analysis, Prague, Chezch Republic, 2003
Research Areas
•
Food Chemistry
•
Food Rheology and Texture
•
Hydrocolloids
•
Food Contaminants and Toxicology (Maillard Reaction Products)
•
Functional Foods
•
Dairy Science and Technology
•
Cocoa and Chocolate Products
•
Food Powders
Patents
_________________________________________________________________________________________________
•
Doğan M, "Prebiotic reduced calorie modified butter for breakfast" International patent application, Patent No: 2011-02284
•
Doğan M, " Prebiotic reduced calorie modified cream for breakfast" International patent application, Patent No: 2011-02283
•
Doğan M, Aktar; T., "Instant tomato paste". International patent application, Patent No: 2011/05773
•
Doğan M, Aktar; T., "Production of tomato paste with vacuum oven methods", International patent application, Patent No:
2011/05773
•
Doğan M, Ersöz, N.M, Toker, Ö.S., "Production of ice cream with race milk". International patent application, Patent No:
•
Doğan M, Topel, B., "Production of functional ayran with using mint, parsley". International patent application, Patent No:
2012/11719,
2011/04978
Research Projects
Supported Projects by TUBITAK (Scientific and Technological Research Council of Turkey)
1.
Hayta, M., Kayacier, A., Dogan, M. The Using of aged breads in snacks foods production: Functional, rheological, chemical,
physical properties. TUBITAK TOVAG, Research Project. Project Number: 112O778, 01.05.2012- 01.12.2014 (18 Month,
Project Budget: 65.000 EURO).
2.
Çam, M., Yalçın, H., Yetim, H., Doğan, M. (Advisor), Bilek, S. The production of ice-cream enhanced with pomagrate peel and
seed functional substances. TUBITAK TOVAG, Research Project. Project Number: 110O594, 01.05.2011- 01.05.2014 (24
Month, Project Budget: 60.000 EURO).
3.
Doğan, M., Sarıoğlu, K., Kayacıer, A. Production of prebiotic modified butter and crema with reduced calories. TUBITAK
TOVAG, Research Project. Project Number: 109O784, 09.2009-11.2011 (18 Month, Project Budget: 35.000 EURO).
4.
Doğan, M., Oral, R.A., Sarıoğlu, K., Sağdıç, O. Reduction possibilities with biological and chemical methods of 5Hydroxymethylfurfural (5-HMF) which toxic substance in foods. TUBITAK TOVAG, Research Project. Project Number:106O289,
09.2006-03.2008, (18 Mounth, Project Budget: 37.000 EURO)
5.
Sagdıç, O., Yetim, H., Doğan, M., Kayacier, A., Ozkan. Utilization of Grape Pomace as Antimicrobial and Antioxidant Ingredient
in Food Industry. Research Project, Supported by TUBITAK, Project No: TOVAG 105O 154, 2006-2009 (Budget: 76.000
EURO, 30 month period).
Supported Projects by DPT (Republic of Turkey Ministry of Development)
6.
Dogan, M., Kayacier, A. Production of Diet Instant Food and Beverages. T.R. Prime Ministry State Planning Organization (DPT),
2004-2007, Project No: 2003K120420 Research Project (Budget: 136.000 EURO, 3 years period).
7.
Silici, S., Dogan, M., Sağdıç, O., Sönmez, İ. The determination of the chemical, antimicrobial and toxic properties of honey in
Turkey. T.R. Prime Ministry State Planning Organization (DPT), 07.01.2006-07.01.2008, Project No: DPT-06-02 Research
Project (Budget: 42.500 EURO, 24 month period).
Supported Projects by Food Industry and KOSGEB (Small and Medium Industry Development Organization)
8.
Dogan, M. Production of Instant Ayran Beverage. Industry research project, KOSGEB Erciyes University Tekmer Unit.
TAGEM Food Analysis Center. San. Tic. Ltd. Şti. RDTfood Co. 2010-2012, (2 years period Budget: 110.000 Euro).
9.
Dogan, M., Bayrak, O., Er, V. Production of prebiotic instant foods. Industry research project, KOSGEB Erciyes University
Tekmer Unit. Bayrak Food Co. 2006-2008, (2 years period Budget: 224.000 Euro).
10. Dogan, M., Unal, A. Production of Ayran with food fibers. Industry research project KOSGEB Erciyes University Tekmer Unit.
Unal Dairy Food Co. 2006-2008 (2 years period Budget: 128.000 Euro).
Supported Projects by Erciyes University Scientific Research Project Unit
11. Doğan, M. Göksel, M. Production of mono-di glyceride from rendering fats and interfacial rheological properties of using in
model foods. Erciyes University Scientific Research Project Unit. Research project. Project No. FDK-2013-4561, 14.12.2013
16.12.2015, (2 year period, Project Budget: 5.000 EURO).
12. Doğan, M., Gurmeric, H. E. The Effects of Yield Increasing Ready Powder Mixtures in the Productıon of White Cheese to
Quality Parameters. Erciyes University Scientific Research Project Unit. Research project. Project No. FYL-2013-4415,
14.12.2013 16.12.2014, (1 year period, Project Budget: 2.000 EURO).
13. Doğan, M., Ozgur, A., Investigation of Rheological Aspects of Synergistic Effect of Different Hydrocolloids in Organic
Acid and Sugar Model System. Erciyes University Scientific Research Project Unit. Research project. Project No. FYL-20134389, 14.12.2012 16.12.2013, (1 year period, Project Budget: 2.000 EURO).
14. Doğan, M., Aslan, D. The investigation of the rheological aspect of the nanoparticular natural food polymers (hydrocolloids)
interactions in different temperatures Erciyes University Scientific Research Project Unit. Research project. Project No. FBA2012-4077, 12-4105, 14.12.2012 16.12.2013, (1 year period, Project Budget: 17.000 EURO).
15. Kayacier, A., Dogan, M., Karaman, S., Toker, Ö.S. The optimization of the rheological properties of xhantan gum and
galactomannan mixes in different pH degree. Erciyes University Scientific Research Project Unit. Research project. Project No.
FBA-12-4105, 08.08.2012 08.12.2014, (2 year period, Project Budget: 17.000 EURO).
16. Hayta, M., Dogan, M., Karaman, S., Toker, Ö.S. Investigation of alternation of the interfacial rheological properties of different
proteins treatmented with transglutaminaz. Erciyes University Scientific Research Project Unit. Research project. Project No.
FBA-12-4106, 08.08.2012 08.12.2014, (2 year period, Project Budget: 17.000 EURO).
17. Doğan, M., Oral, R.A. Investigation of the effect on Maillard reaction products and some carcinogenic substances of phenolic
particles that is obtained from some vegetable and fruits. Erciyes University Scientific Research Project Unit. PhD Project.
Project No. FBD-9-1103, 15.06.2009-15.06.2011 (2 years period, Project Budget: 5.000 EURO).
18. Doğan, M. Bulut, M. Effect of the different gum and starch types on the rheological properties of the instant salep beverage.
Erciyes University Scientific Research Project Unit. Master Sci. Project. Project No. FBY09-1091, 11.07.2012 03.01.2013, (1
year period, Project Budget: 2.500 EURO).
19. Doğan, M., Ersöz, N.B. The production of reduced calorie ice cream with rice milk. Erciyes University Scientific Research Project
Unit. Master Sci. Project. Project No. FBY-12-4055, 13.06.2012 03.01.2013, (1 year period, Project Budget: 2.500 EURO).
20. Doğan, M., Öztürk, G. The effect of some vegetable juices on rheological, physicochemical and functional properties of
mellorine. Erciyes University Scientific Research Project Unit.
Master Sci. Project. Project No. FBY-10-3094, 07.05.2010
29.10.2011, (1 year period, Project Budget: 2.500 EURO).
21. Doğan, M. Göksel, M. Rheological and chemical characterization of food fibers obtained from different food resource. Erciyes
University Scientific Research Project Unit. Master Sci. Project. Project No. FBY09-1091, 15.06.2009-15.12.2011, (2.5 year
period, Project Budget: 2.500 EURO).
22. Doğan, M., Onart, H. Chemical properties and rheological behaviour of Circassian tea with milk based. Erciyes University
Scientific Research Project Unit. Master Sci. project. Project No. FBY09-1092, 15.06.2009-15.12.2013, (4 years period, ,
Project Budget: 2.500 EURO).
23. Doğan, M., Cengiz, E. Production of food gum from seeds (Gleditschia triacanthos and Ceratonia silicua) and determination of
rheological synergic effect on some food stabilizers. Erciyes University Scientific Research Center. Master Sci. Project. Project
No. FBY09-1100, 2009-2010, (1 year period, Project Budget: 2.500 EURO).
24. Doğan, M., Oğuzman, K. Effect on the rheological behavior of edible milk ice of the using of Gilaboru (Viburnum opulus) seed
oil and some seed oils. Master Sci. Project. Erciyes University Scientific Research Center. Project No. FBY09-1101,
15.06.2009- 15.12.2013, (4 years period, Project Budget: 2.500 EURO).
25. Doğan, M., Mortaş, M.
The determination of effects of the different acid and temperature in standard 5-HMF determination
methods. Erciyes University Scientific Research Center. Master Sci. Project. Project No. FBY-08-599. 27.10.2008-27.04.2010,
(2 years period, Project Budget: 2.500 EURO).
26. Dogan, M., Yavaş, B. Production of the different flavored milk based instant beverages with fibers. Erciyes University Scientific
Research Center. Master Sci. Project, Project No: FBY-09-931, 02.04.2009-02.06.2011, (Budget: 2.500 EURO, 2 years
period).
27. Doğan, M., Karasu, S. Optimization of rheological properties of vegetable oil edible milk ice by using some stabilizers. Master
Sci. Project. Erciyes University Scientific Research Center. Project No. FBY-08-602. 27.10.2008-27.04.2010, (2 years period,
Project Budget: 2.500 EURO).
28. Doğan, M., Kesler, Y. The production of functional butter with addition of food fiber and probiotic bacteria. Master Sci.
Project. Erciyes University Scientific Research Center. Project No. FBT-07-88, 01.10.2007-30.04.2009, (2 years period, Project
Budget: 2.500 EURO).
29. Dogan, M. Improve to rheological properties of milk based instant drinks forming with different food stabilizers and fibers.
Research project. Erciyes University Scientific and Technologic Research Unit. Project code: FBA-07/, 2007, (1 year period,
Budget: 15.000 EURO).
30. Doğan, M., Gürmeriç, V. E. Production and optimization of powder pudding containing functional fibre. Master Sci. Project.
Erciyes University Scientific Research Center. Project No. FBT-06-45, 2006-2007, (1 year period, Project Budget: 2.500 EURO).
31. Doğan, M., Oral, R.A. Investigation of possibilities to reduce of HMF content and determination of the 5-HMF in dairy based
foods and effect of storage on 5-HMF. Production of the different flavored milk baseed instant beverages with fibers. Master
Sci. Project. Erciyes University Scientific Research Center. 2006-2007, Project No: FBA-06/ 17(Budget: 2.500 EURO, 1 year
period).
32. Doğan, M., Sienkiewicz, T., Oral, A.R. Investigation of Hydroxymethylfurfural (HMF) content of the whey protein powder.
Erciyes University Scientific Research Center. Research Project 2004-2005, Project No:FBA-04/23 (Budget: 15.000 EURO, 8
month period).
33. Doğan, M., Sienkiewicz, T., and Kroh, L. Investigation of proteins in ewe, goat and cow cheeses by gel isoelectric focussing.
Supported by Berlin Technical University Faculty of Process Sciences, Institute of Food Technology and Food Chemistry,
Department of Food Chemistry and Erciyes University Scientific Research Center, 2005, Research Project (Budget: 4.500
EURO).
34. Doğan, M. Content of Hydroxymethylfurfural (HMF) in Commercial Nonfat Dry Milk. Erciyes University Scientific Research
Center, 2001, Research Project Project No: 01-022-2.
35. Doğan, M., Tokalioglu, S. Trace Elements in Some Instant Foods. Erciyes University Scientific Research Center, Research
Project 2001, Project No: 01-022-1.
36. Doğan, M., Liman, B. Level of the Total Aflatoxin in Some Instant Foods. Erciyes University Scientific Research Center,
Research Project. 2001, Project No: 01-51-9.
37. Doğan, M. Rheological Properties of Instant Hot Salep Beverage. Erciyes University Scientific Research Center, Research
Project Project No: 01-51-7.
38. Doğan, M. The Effect of Ageing at Low Temperature on The rheological Characteristics of Kahramanmaras-type Ice-Cream Mix.
Research Project Project No: EUAP 01-51-7/ 01-51-1.
39. Doğan, M, Akgül, A. Fatty acids composition of some Walnut (Juglans Regia L.), sunflower and sumac (Rhus coriaria L.)
cultivars from southeast Anatolia. Master Sci. Project Yuzuncu Yil Univ. Scientific Research Center Unit. 1990-1991.
Awards and Scholarships
•
National Scholarship, Bachelor Degree (1984-1988), Turkish Government Prime Ministry Scholarships
•
Papers publishing prize (2004-2007), TÜBİTAK
•
Papers publishing prize (2004-2007), Erciyes University
•
International Scientific Research Opportunity, Berlin Technical Univ. Dept. Food Chemistry, Erciyes University Project
Unit, 2005
•
Papers publishing prize (2011-2014), TÜBİTAK
•
Papers publishing prize (2013-2014), Erciyes University
•
Certificate of Appreciation (2013), Rector of Erciyes University
•
Certificate of Appreciation of Publishing Paper (2014), Engineering Faculty Dean, Erciyes University
Memberships in Scientific Associations and Organizations
•
Turkish Society of Rheology, Head, 2014-
•
International Maillard Reaction Society, 2011-
•
European Society of Rheology, 2005-
•
American Chemical Society , 2005-
•
Turkish Coeliac Society, 2002-
•
Turkish Food Technology Society, 2000-
Tasks in Scientific Journals
• Editor Board Member, Journal of Food Science and Engineering,
http://www.hrpub.org/journals/jour_editorialboard.php?id=11
• Editor Board Member, Journal of Food Processing and Beverages,
http://www.avensonline.org/biotechnology/food-processing-beverages/editorial-board-25/
• Editor Board Member, Trade Science Inc & Accounts of Biotechnology Research Journal,
http://www.tsijournals.com/tsijournals/Journals/Accounts-of-Biotechnology-Research/Editorial_board.html
• Assoc. Editors-in-Chief, World Journal of Dairy & Food Sciences
http://www.idosi.org/wjdfs/board.htm
• Editors, American-Eurasian J. Scientific Research
http://www.idosi.org/wasj/appliedmemberse.htm
• Assoc. Editor, Advances in Natural and Applied Sciences,
http://www.aensiweb.com/old/anas_associate.html
• Referee, International Dairy Journal (Elsevier, Editor: Dr. David W. EVERETT)
• Referee, Food Science and Technology International (SAGE Pablications, Managing Editor: Dr. Remedios MELERO)
• Referee, Food Additives and Contaminants (Published by:Taylor and Francis Group, Editor :Dr. Elke Anklam).
• Referee, Journal of Food Process Engineering, (Published by Willey-Blackwell, Editor in Chief: Dr. Elena Castell-Perez)
• Referee, Journal of Food Processing and Preservation, (Published by Willey-Blackwell, Editor-in-Chief: Dr. Y. Martin Lo).
• Referee, Journal of Food Biochemistry, (Published by Willey-Blackwell, Managing Editor: Dr. Maurice Marshall)
• Referee, European Journal of Lipid Science and Technology, (Published by Willey-VCH, Editor-in-Chief: Dr. Ines Chyla).
• Referee, Analytica Chimica Acta (Elsevier, Editor: Dr. Alan TOWNSHEND)
• Referee, Journal of Texture Studies (Willey-Blackwell, Editor:Dr. Ton van Vliet)
• Referee, Hasad Food Journal (Editor: Dr. Alper Önenç)
• Referee, Food Chemistry (Elsevier, Editor: Dr Paul M. Finglas)
• Referee, Journal of Agricultural Science and Technology (Dr. K. Poustini, Editor-in-Chief)
• Referee, Turkish Journal of Fisheries and Aquatic Sciences (TrJFAS, Editor: Dr. Cennet ÜSTÜNDAĞ)
• Referee, International Journal of Food Sciences and Nutrition (Editor: Dr. Megan Pratt; Taylor Francis Group)
• Referee, Journal of Agricultural Science and Technology (Dr.K. Poustini, Editor-in-Chief)
• Referee, YYU Agriculture Science Journal (Editör: Doç. Dr. Suat ŞENSOY)
• Referee, Journal of the Saudi Society of Agricultural Sciences, (Published by Elsevier, Editor: A. Rasoul Mosa Al-Omran)
• Referee, Food Hydrocolloids, (Elsevier, Editor: Dr. Stefan Kasapis)
• Referee, British Biotechnology Journal (P. Mondal, Editorial Office, SCIENCEDOMAIN international)
• Referee, LWT - Food Science and Technology (Elsevier, Receiving Editor: Rakesh K. Singh)
• Referee, Starch/Stärke (Willey, Editor: Prof. Richard Tester)
• Referee, Journal of Dairy Science (Elsevier, American Dairy Science Association, Section Editor: Dr. Rafael JimenezFlores)
• Referee, Journal of Food Processing & Technology (OMICS Group, Managing Editor: Prof. Dr. Jozef Kokini)
• Referee, Food & Function (Royal Society of Chemistry Publishing, Associate Editor, Dr Tim Foster)
• Referee, Industrial Crops and Products (Elsevier, Editor-in-Chief: Naceur Belgacem)
• Referee, Analytical Methods (Royal Society of Chemistry Publishing, Associate Editor, Prof. Susan Lunte
Attending the Congress / Symposium and Scientific Meetings
• The 1st International Conference on Natural Food Hydrocolloids, Mashhad, Iran, October 2014
• 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, Istanbul, Turkey. October 2014
• The 1st International Conference on Natural Food Hydrocolloids, Mashhad, Iran, October 22-24, 2014
• The 9th Annual European Rheology Conference (AERC 2014), Karlsruhe, Germany, April 2014
• II. International Food R&D Project Bazaar, İzmir, Turkey, June, 2013
• TGDF Food Congress, 2013, Side, Antalya, Turkey, November, 2013
• ICR 2012 - XVIth International Congress on Rheology, Lisbon, Portugal, August 2012
• 11th International Symposium on the Maillard Reaction (ISMR), Nancy, France, September 2012
• IbeReo 2011, Rheology Trends: from nano to macro systems, 7 9 September, Lisbon, Portugal, 2011
• 1
st
International Symposium on ''Traditional Foods from Adriatic to Caucasus'' April, 15-17, Tekirdag, TURKEY, 2010
• Kiel Food Science Syposium 18-19 May 2010, Kiel, Germany, 2010
• 1st International Congress on Food Technology, November 3-6, Antalya, TURKEY, 2010
• II. Geleneksel Gıdalar Sempozyumu,27-29 Mayıs, Van, Turkey, 2009
• Türkiye 10. Gıda Kongresi, 21-23 Mayıs 2008, Erzurum, Turkey, 2008
• 3 rd. Internatıonal Symposium on Recent Advances in Food Analysis. November 7-9, Prague, CZECH REPUBLIC.,
2007
• 2 nd. International Congresson Food and Nutrition. 24-26 October, Istanbul, TURKEY, 2007
• 2nd International Congress on Functional Foods and Neutraceuticals. May 4-6, Istanbul, TURKEY, 2006
• X International Scientific
Conference:
Advance
in Technology, Engineering, Analytics
and Management of Dairy
Industry. 9-10 February, Olsztyn, POLAND, 2006
• Euro Food Chem XIII.September 21-23, Hamburg, GERMANY, 2005
• 1st. International Food and Nutrition Congress, 15-18 June, Istanbul, TURKEY, 2005
• Gıda Kongresi, 19-21 Nisan 2005, İzmir, Turkey, 2005
• IX. Ulusal Nükleer Bilimler ve Teknolojisi Kongresi (NBTK-2005), 14-16 Eylül, İzmir, TURKEY, 2005
• Türkiye 8. Gıda Kongresi, 26-28 Mayıs, Bursa, TURKEY, 2004
• International Dairy Symposium, 24-28 May, Isparta, TURKEY, 2004
• III. Gıda Mühendisliği Kongresi, 2-4 Ekim , Ankara, TURKEY, 2003
• 1
st
International Symposium on Recent Advances in Food Analysis, November 5-7, Prague, CZECH REPUBLIC, 2003
• SEYES 2003-Süt Endüstrisinde Yeni Eğilimler Sempozyumu, 22-23 Mayıs, İzmir, TURKEY, 2003
• Türkiye 7. Gıda Kongresi, 22-24 Mayıs, Ankara, TURKEY, 2002
• V. Ulusal Kimya Mühendisliği Kongresi, 2-5 Eylül, Ankara, TURKEY, 2002
• 1
st
International Congress on the Chemistry of Natural Products, 16-19 October, Trabzon, TURKEY, 2002
• 17. Ulusal Biyokimya Kongresi, Ankara, TURKEY, 2002
• VI. Süt ve Süt ürünleri Sempozyumu, Tekirdağ, TURKEY, 2000
• 7
th
Internatıonal Congress on Agricultural Mechanisation and Energy, 26- 27 May, Adana, TURKEY, 1999
• V. Süt ve Süt Ürünleri Sempozyumu, Geleneksel Süt ve Ürünleri, 21-22 Mayıs, Tekirdağ, TURKEY, 1998
• III. Milli Süt ve Süt Ürünleri Sempozyumu, 2-3 Haziran, İstanbul, TURKEY, 1994
Certificate, Courses and Trainings
•
EU FP7 Horizon 2020 Program Project Preparation Certificate, Kayseri Rural Government EU Coordination Office, 2012
•
Advanced Rheology Course, CENIMET-FCT/UNL , Caparica, Lisbon, PORTUGAL, 2011
•
Training, Certificate of paper puplishing, national, Erciyes Univ. Faculty of Eng., 2007
•
Training, Certificate of puplishing paper, international, Erciyes Univ. Faculty of Eng., 2006
Publications (International Journal Papers)
1.
Eroglu, A., Dogan, M., Toker, Ö.S., Yilmaz, M.T. (2014). Classification of Kashar Cheeses based on their chemical, color, and
instrumental textural characteristics using principal component and hierarchical cluster analysis. International Journal of food
properties. In press.
2.
Dogan, M., Aktar, T., Toker, Ö.S., Tatlısu, N.B. (2014). Combination of the simple additive approach and mixture design to
determine optimum cocoa combination of the hot chocolate beverage. International Journal of food properties. In press.
3.
Karaman, S. Toker, Ö. S., Öztürk, İ., Yalçın, H., Kayacier, A., Doğan, M., Sağdıç, O. (2014). A response surface methodology
study on the effects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability
parameters. Turkish Journal of Agriculture and Forestry, 38: 759-772.
4.
Karasu S., Doğan M., Said Toker Ö., Canyilmaz E., (2014). Modeling Of Rheological Properties Of The Mellorine Including
Different Oil And Gum Types By Combined Design, Ann And Anfis Models, Turkish Journal of Agriculture And Forestry, 38, 745757.
5.
Karaman S., Kesler Y., Göksel M., Doğan M., Kayacıer A.
(2014). Rheological And Some Physicochemical Properties Of
Selected Hydrocolloids And Their Interactions With Guar Gum: Characterization Using Principal Component Analysis And
Viscous Synergism Index. International Journal of Food Properties, 17,8, 1655-1667.
6.
Oral, R.A., Dogan, M., Sarioglu, K. (2014). Recovery of bioactive phenolic compounds from olive mill waste water,
pomegranate peel, and european cranberrybush (viburnum opulus l.) juice by preparative MPLC. Journal of Liquid
Chromatography & Related Technologies, 37 (13), pp. 1827-1836.
7.
Karaman, S. Yilmaz, M.T., Kayacier, A., Dogan, M., Yetim, H.
(2014). Steady shear rheological characteristics of model
system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration. Journal of Food
Science and Technology, DOI: 10.1007/s13197-014-1434-3 (In press).
8.
Silici, S., Sarıoğlu, K., Doğan M., Karaman, K. (2014). HPLC-DAD Analysis to Identify Phenolic Profile of Rhododendron Honeys
Collected from Different Regions In Turkey, International Journal of Food Properties, 17 (5), 1126-1135.
9.
Sagdic, O., Ozturk, I., Yetim, H., Kayacier, A., Dogan, M. (2014). Mineral contents and nutritive values of the pomaces of
commercial Turkish grape (Vitis vinifera L.) varieties. Quality Assurance and Safety of Crops & Foods, 6 (1), 89-93.
10.
Karaman S., Toker Ö., Cam M., Hayta M., Doğan M., Kayacier A., (2014). Bioactive and Physicochemical Properties of
Persimmon As Affected By Drying Methods, Drying Technology, An International Journal, 32 (3), 258-267.
11.
Oral R., Mortaş M., Doğan M., Sarioğlu K., Yazici F. (2014). New Approaches To Determination of HMF. Food Chemistry, 143,
367-370.
12.
Ozturk, G., Dogan, M., Said Toker, O. (2014). Physicochemical, functional and sensory properties of mellorine enriched with
different vegetable juices and TOPSIS approach to determine optimum juice concentration. Food Bioscience, 7, 45-55.
13.
Oral, R.A., Dogan, M., Sarioglu, K. (2014). Effects of certain polyphenols and extracts on furans and acrylamide formation in
model system, and total furans during storage. Food Chemistry, 142, 423-429.
14.
Doğan, M., Cankurt, H., Toker, Ö., Yetim, H., Sagdıç, O. (2014). Effect of Yoghurt or Yoghurt Serum on Microbial Loads of Cig
Kofte, Raw Meatball. Journal of Food Science and Technology, 51 (7), 1406-1410.
15.
Karasu, S., Doǧan, M., Toker, Ö.S., Caniyilmaz, E. (2014). Modeling of rheological properties of mellorine mix including
different oil and gum types by combined design, ANN, and ANFIS models. Turkish Journal of Agriculture and Forestry, 38 (5),
745-757.
16.
Dogan, M., Ersoz, N.B., Toker, O.S., Kaya, Y., Caniyilmaz, E.(2014).Optimization of gum combination for instant pudding
based on creep and recovery parameters by mixture design approach. European Food Research and Technology, 238 (1), 4758.
17.
Karaman, S., Toker, Ö.S., Yüksel, F., Cam, M., Kayacier, A., Dogan, M. (2014). Physicochemical, bioactive, and sensory
properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum
concentration. Journal of Dairy Science, 97 (1), 97-110.
18.
Gurmeric, V., Doğan, M., Toker, Ö., Şenyiğit, E., Ersöz, N. (2013). Application of Different Multi-Criteria Decision Techniques
To Determine of Optimum Flavour of Prebiotic Pudding Based On Sensory Analyses. Food and Bioprocess Technology, 6 (10),
2844-2859.
19.
Toker, O.S., Dogan, M., Ersoz, N.B., Yilmaz, M.T. (2013). Optimization of the content of 5-hydroxymethylfurfural (HMF)
formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels.
Industrial Crops and Products, 50, 137-144.
20.
Cengiz E., Doğan M., Karaman S., (2013). Characterization of Rheological Interactions of Gleditsia Triacanthos Gum with
Some Hydrocolloids: Effect Of Hydration Temperature. Food Hydrocolloids, 32 (2), 453-462.
21.
Doğan, M., Kayacier, A., Toker, Ö., Yılmaz, M., Karaman, S. (2013). Steady, Dynamic, Creep and Recovery Analysis of IceCream Mixes Added with Different Concentrations of Xanthan Gum. Food and Bioprocess Technology, 6 (6), 1420-1433.
22.
Toker, Ö.S, Doğan, M., (2013). Effect Of Temperature and Starch Concentration On The Creep/Recovery Behaviour of the
Grape Molasses: Modelling with ANN, ANFIS and Response Surface Methodology, European Food Research and Technology, 236
(6), 1049-1061.
23.
Tornuk, F., Karaman, S., Ozturk, I., Toker, O.S., Tastemur, B., Sagdic, O., Dogan, M., Kayacier, A. (2013). Quality
Characterization of Artisanal and Retail Turkish Blossom Honeys: Determination of Physicochemical, Microbiological, Bioactive
Properties and Aroma Profile. Industrial Crops and Products, 46, 124-131.
24.
Goksel, M., Dogan, M., Toker, O.S., Sarioglu, K., Oral, R.A. (2013). The Effect of Starch Concentration and Temperature on
Grape Molasses: Rheological and Textural Properties. Food and Bioprocess Technology, 6 (1), 259-271.
25.
Dogan, M., Toker, O.S., Aktar, T., Goksel, M. (2013). Optimization of Gum Combination in Prebiotic Instant Hot Chocolate
Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach. Food and Bioprocess Technology, 6 (3), 83794.
26.
Toker, O.S., Karaman, S., Yuksel, F., Dogan, M., Kayacier, A., Yilmaz, M.T. (2013). Temperature Dependency of Steady,
Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix. Food and Bioprocess Technology, 6 (11), 2974-2985.
27.
Toker, O.S., Dogan, M., Caniyilmaz, E., Ersöz, N.B., Kaya, Y. (2013). The Effects of Different Gums and Their Interactions on
the Rheological Properties of a Dairy Dessert: A Mixture Design Approach. Food and Bioprocess Technology, 6 (4), 896-908.
28.
Oral, R., Doğan, M., Sarıoğlu, K., Toker, Ö. (2012). 5-Hydroxymethyl Furfural Formation and Reaction Kinetics of Different
Pekmez Samples: Effect of Temperature and Storage. International Journal of Food Engineering, 8 (4), 4.
29.
Yalçın, H., Toker, Ö., Doğan M. (2012). Effect of Oil Type and Fatty Acid Composition on Dynamic And Steady Shear Rheology
of Vegetable Oils. Journal of Oleo Science, 61, 181-187.
30.
Toker, Ö.S, Yilmaz, M., Karaman, S., Doğan M., Kayacier, A. (2012). Adaptive Neuro-Fuzzy Inference System and Artificial
Neural Network Estimation of Apparent Viscosity of Ice-Cream Mixes Stabilized with Different Concentrations of Xanthan Gum.
Applied Rheology, 22, 63918-63929.
31.
Yilmaz, M., Karaman, S., Kayacier, A., Doğan, M., Yetim, H. (2012). Construction of Predictive Models to Describe Apparent
and Complex Viscosity Values of O/W Model System Meat Emulsions Using Adaptive Neuro–Fuzzy Inference System (ANFIS)
and Artificial Neural Networks (ANN). Food Biophysics, 7, 329–340.
32.
Yalcin, H., Toker, Ö., Öztürk, İ., Doğan, M., Kişi, Ö. (2012). Prediction of Fatty Acid Composition of Vegetable Oils Based on
Rheological Measurements Using Nonlinear Models. European Journal of Lipid Science and Technology, 114, 1217-1224.
33.
Toker, Ö., Yılmaz, M., Karaman, S., Doğan, M. (2012). Optimization Of Edible Oil Extraction From Ofada Rice Bran Using
Response Surface Methodology” By Akinoso, R. & Adeyanju, J.A. [Food And Bioprocess Technology 5 (2012) 1372 –1378]",
Food and Bioprocess Technology, 5, 2630–2631.
34.
Yalcin, H., Toker, O.S., Dogan, M. (2012). Effect of oil type and fatty acid composition on dynamic and steady shear rheology of
vegetable Oils. Journal of Oleo Science, 61 (4), 181-187.
35.
Toker, O., Doğan, M., Göksel, M. (2012). Prediction of Rheological Parameters of Model Instant Hot Chocolate Beverage By
Adaptive Neuro Fuzzy Inference System. Milchwissenchaft-Milk Science International, 67, 22-25.
36.
Yılmaz, M., Karaman, S., Doğan, M., Yetim, H., Kayacıer, A. (2012). Characterization of O/W Model System Meat Emulsions
Using Shear Creep And Creep Recovery Tests Based On Mechanical Simulation Models And Their Correlation With Texture
Profile Analysis (TPA) Parameters. Journal of Food Engineering, 108, 327-336.
37.
Doğan, M., Toker, Ö., Göksel, M. (2011). Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of
The Effect of Different Starches and Gums. Food Biophysics, 6, 512-518.
38.
Yılmaz, M., Karaman, S., Doğan, M., Kayacıer, A., Yetim, H. (2011). Dynamic Oscillatory Shear Properties of O/W Model
System Meat Emulsions: Linear Viscoelastic Analysis for Effect of Temperature and Oil Concentration on Protein Network
Formation. Journal of Food Engineering, 107, 241-252.
39.
Oral R., Doğan M., Sarıoğlu K. (2011). Monitoring of The 5- Hmf Amount as an Indicator of Maillard Products in The Sweet
Whey and Skim Milk Powder Stored in Different Conditions. Milchwissenchaft-Milk Science International, 66, 398-400.
40.
Dogan, M. (2011). Rheological Behavour and Pyhsicochemical Properties of Kefir With Honey. Journal für Verbraucherschutz
und Lebensmittelsicherheit, Journal of Consumer Protection and Food Safety, 6, 327-332.
41.
Dogan, M., Oral, R. A. (2007). Effect of the shelf life on 5-hydroxymethylfurfural content of whey protein concentrates.
Milchwissenchaft (Milk Science International), 62(3):305-307.
42.
Dogan, M. (2007). Rheological and physicochemical characteristics of ice cream mix with molasses in a model system.
Milchwissenchaft (Milk Science International), 62(2): 195-198.
43.
Dogan, M., Kayacıer, A., Ic, E. (2007). Rheological characteristics of some food stabilizers processed with gammairradiation. Food Hydrocolloids, 21(3): 392-396.
44.
Dogan, M., Kayacier,
A. (2007). The Effect of Ageing at Low Temperature on the Rheological Characteristics of
Kahramanmaras-Type Ice-Cream Mix. International Journal of Food Properties, 10(1): 19-24.
45.
Sienkiewicz, T., Dogan, M. and Kroh, L.W. (2006). Investigation of Proteins in Ewe, Goat and Cow Chesses by Gel
Isoelectric Focusing. Polish Journal of Food and Nutrition Sciences, 15/56(1): 203-207.
46.
Yetim, H., Müller, W.D., Dogan, M., Klettner, P.G. (2006). Using Fluid Whey in Comminuted Meat Products: Effects on
Textural Properties of Frankfurter Type Sausages. Journal of Muscle Foods, 17(3): 354-366.
47.
Yetim,H., Sagdic, O., Dogan, M., Ockerman, H.W. (2006). Sensitivity of three pathogenic bacteria to Turkish cemen
paste and its ingredients. Meat Science, 74(2): 354-358.
48.
Dogan, M., Liman, B.C., Sagdic, O. (2006). Total Aflatoxin Levels of Instant Foods in Turkey by Elisa. Archiv Für
Lebensmittelhygiene, 57(3/4):56-59.
49.
Dogan, M., Silici, S., Saraymen, R., Ozer, I.O. (2006). Investigation of Element Content of Propolis Different Regions
of Anatolia. Acta Alimentaria, 35(1): 127-130.
50.
Kayacier,
A., Dogan, M.
(2006). Rheological properties
of some gums-salep mixed
solution.
Journal
of Food
Engineering, 72(3): 261-265.
51.
Dogan, M., Akgul, A. (2005). Fatty acids composition of sumac (Rhus coriaria L.) cultivars from southeast Anatolia.
Chemistry and Natural Compounds, 41(6): 724-725.
52.
Dogan, M., Akgul, A. (2005). Fatty Acids Composition of Some Walnut (Juglans Regia L.) Cultivars from East Anatolia.
Grasas Y Aceites 56(4): 328.
53.
Dogan, M., Sienkiewicz, T., Oral, R. A. (2005). Hydroxymethylfurfural content of some commercial whey protein
concentrates. Milchwissenchaft (Milk Science International) 60(3): 309-311.
54.
Dogan, M., Kayacier, A. (2005).Rheological Properties of Reconstituted Hot Salep Beverage. International Journal of
Food Properties 7(3):683-691.
55.
Dogan, M., Sahin, U. and Ulgen, A. (2004). Determination of Total Phosphorus In Milk by Near- Infrared Absoption
Spectroscopy with Laser Diode. Milchwissenchaft, (Milk Science International) 60(1): 18-21.
56.
Sagdic, O., Simsek, B., Orhan, H., Dogan, M. (2004). Effect of k-Carragenan On Bacteria and Some Characteristic of
Yoghurt. Milchwissenchaft (Milk Science International), 59(1/2):45-47.
57.
Kaygisiz, A., Dogan, M. (1999). Genetics of Milk Protein Polymorphism and Its Relation To Milk Yield Traits In Holstein
Cows. Turkish Journal Veterinary and Animal Science, 23(3): 447-455.
58.
Dogan, M., Ustdal, M., Demirci, M. (1999). Milk Protein Polymorphism In The Population of Brown Swiss Cattle In
Turkey. Turkish Journal Veterinary and Animal Science, 23(1): 51-57.
59.
Dogan, M., Kaygisiz, A. (1999). Relationships between Milk Yield Traits and Milk Protein Polymorphism In Brown Swiss
Cattle In Turkey. Turkish Journal Veterinary and Animal Science, 23(1):47-49.
Publications (Other Journal Papers)
1. Oral, R., Doğan, M., Sarıoğlu, K. (2013). Effects of Some Phenolic Compounds on the Formation of HMF in Organic Acidfructose Model System. Electronic Journal of Food Technologies, 8, 2, 12-17.
2. Oba Ş., Doğan M. (2011). Pharmacy and food interactions. II., Packworld, 92, 36-40.
3. Oba Ş., Doğan M. (2011). Pharmacy and food interactions I, Packworld, 91, 134-136.
4. Göksel M., Doğan M. (2009). Role of chocolate in our nutrition and packaging materials used in chocolate production.
Packworld, 71: 136-142.
5. Doğan, M., Cengiz, E. (2008). Future packaging materials: Edible films. Packworld , 12,(66):34-36.
6. Öztürk, İ., Doğan, M. (2007). Importance of biogenic amins in foods. Packworld, 9, (53): 34-40.
7. Doğan, M. (2005). Effect of pectin on cholesterol level. Packworld, 8, (44):124-128.
8. Doğan, M., Şimşek, O., Kurultay, Ş. (1996) Stabilizers as additives in dairy industry. Food, 21 (4):252- 259.
9. Beyhan, Ö., Kaya, İ., Şen, S., Doğan, M. (1995). Fatty acid composition of some selected important walnuts types in
Darende. Turkish Journal of Agriculture and Forestry. 19 (4):299-302.
Publications (Conference / Symposium Papers)
1. Doğan, M. (2014). Rheological behavior of food hydrocolloids: synergistic effects, The 1st International Conference on Natural
Food Hydrocolloids, Mashhad, Iran, 22-23 October, Invited Speaker.
2. Saraç, M.G., Aslan, D., Doğan, M. (2014). Bioactive properties of elderberry flowers (Sambucus niger I.) and black locust
acacia flowers (Robinia pseudoacacia) from region of Sivas in Turkey. 7th International Conference and Exhibition on
Nutraceuticals and Functional Foods, October 14-17, P 265, Book of Abstract.
3. Saraç, M.G., Doğan, M. (2014). The sensory properties of prebiotic butter produced with using different dietary fibers. 7th
International Conference and Exhibition on Nutraceuticals and Functional Foods, October 14-17, P 53, Book of Abstract.
4. Karasu S., Doğan M. (2014). Modeling Of Rheological Properties Of Mellorine Samples by ANN, ANFIS and Combine Design,
The 9th Annual European Rheology Conference (AERC 2014), Karlsruhe, Germany, 6-12 April 2014, Book of Abstract.
5. Eroğlu A., Karaman S., Toker Ö.S., Yilmaz M.T., Eroğlu, Z., Doğan M. (2014). Time Dependent Viscosity Profile of Incir
Uyutması Dessert: Effect Of Fig Concentration, The 9th Annual European Rheology Conference (AERC 2014), Karlsruhe,
Germany, 6-12 April, Book of Abstract.
6. Eroğlu A., Eroğlu Z., Toker Ö.S., Yilmaz M.T., Karaman S., Doğan M. (2014). Steady Shear Rheological Properties and
Textural Characteristics Of Yoghurt/Molasses Blends, The 9th Annual European Rheology Conference (AERC 2014),
Karlsruhe, Germany, 6-12 April 2014, Book of Abstract.
7. Özgür A., Doğan M., Karaman S. (2014). Interaction between Hydrocolloids Used in Model System Jam Production: Simplex
Lattice Mixture Design Approach to Optimize the Rheological Parameters, The 9th Annual European Rheology Conference
(AERC 2014), Karlsruhe, Germany, 6-12 April, Book of Abstract.
8. Karaman S., Cengiz E., Kayacier A., Doğan M. (2014). Effect Of Waiting Period On Gel Strength Of Gelatin Solution: Steady
Shear Rheological Characterization During Gelation, The 9th Annual European Rheology Conference (AERC 2014),
Karlsruhe, Germany, 6 April, Book of Abstract.
9. Öztürk G., Doğan M., Toker Ö. (2012). Effect of Broccoli Juice on Rheological and Textural Properties of Mellorine, ICR
2012,The XVIth International Congress on Rheology, Portugal, Lisbon, 5-10 August, Oral presentation.
10. Oğuzman K., Doğan M., Toker Ö. (2012). Dynamic and Steady Rheological Properties of Hazelnut, Pumpkin and Gilaburu
Seeds Oils., ICR 2012,The XVIth International Congress on Rheology, Portugal, Lisbon, 5-10 August, Book of Abstract.
11. Yavaş B., Doğan M., Toker Ö. (2012). Effect of Different Gums on Rheological Properties of Prebiotic Yoghurt Drink (Ayran)
ICR 2012,The XVIth International Congress on Archeology, Lisbon, Portugal, 5-10 August 2012, Book of Abstract.
12. Doğan M., Ersöz B., Toker Ö. (2012). Rheological Characterization of Rice Milk Ice Cream Mix Effect of Temperature, ICR
2012,The XVIth International Congress on Rheology, Portugal, Lisbon, 5-10 August, Book of Abstract.
13. Bulut M., Doğan M., Toker Ö. (2012). Rheologıcal Properties of The Salep Drink Containing Potato or Modified Potato Starch,
ICR 2012,The XVIth International Congress on Rheology, Portugal, Lisbon, 5-10 August, Book of Abstract.
14. Doğan M., Toker Ö., Sarıoğlu K., Ersöz N. (2012). 5-Hydroxymethylfurfural (5-Hmf) Content of Different Food Groups In
Turkey, 11th International Symposium on the Maillard Reaction (ISMR), France, Nancy, 15-20 September, Book of Abstract.
15. Toker Ö., Doğan M. (2012). The Effects of Inulin Addition on Content of 5-HMF and Physicochemical Properties of the Model
Caramel", 11th International Symposium on the Maillard Reaction (ISMR), France, Nancy, 15-20 September, Book of
Abstract.
16. Doğan M., Toker Ö., Ersöz N. (2011). Traditional Turkish Menengic (Pistacia Terebinthus) Cofee, 4th. International Congress
on Food and Nutrition, Istanbul, Turkey, 12-14 October, pp.042, Book of Abstract.
17. Oral R., Özgen S., Doğan M., Sarıoğlu K. (2011). Comparison of Two Different Artificial Neural Network Models to Estimate
The HMF Levels", The International Food Congress "Novel Approaches in Food Industry, Turkey, Çeşme, İzmir 26-29 May,
pp.225, Book of Abstract.
18. Göksel M., Doğan M. (2011). Application of Different Vegetable and Fruit Dietary Fibers in Model Mayonnaise. The
International Food Congress "Novel Approaches in Food Industry, Turkey, Çeşme, İzmir, Turkey, 26-29 May, P 355, Book of
Abstract.
19. Göksel, M., Doğan, M. (2011). Production of Dietary Fiber From Celery Root and Spinach: Determination of Rheological
Properties in Model Ketchup. The International Food Congress "Novel Approaches in Food Industry. 26-29 May, Cesme,
Izmir, TURKEY. P 356, Book of Abstract.
20. Yalçın H., Toker Ö., Doğan M. (2011). Effect of Fatty Acid Composition on The Dynamic and Steady Rheological Properties of
Vegetable Oils", The International Food Congress "Novel Approaches in Food Industry, Çeşme, İzmir, TURKEY, 26-29 May,
pp.82, Book of Abstract.
21. Oral, R.A., Toker, Ö.S., Doğan, M., Sarıoğlu, K. (2011). Prediction of HMF Content of Three Molasses Types Based on
Temperature and Storage Time by Adaptive Neuro Fuzzy Inference System (ANFIS Model). The International Food Congress
"Novel Approaches in Food Industry. 26-29 May, Cesme, Izmir, TURKEY. P 210, Book of Abstract.
22. Toker Ö., Doğan M. (2011). Estimation of Adaptive Neuro Fuzzy Inference System (ANFIS) For Prediction of Fatty Acid
Composition of Oils Based On Rheological Measurements, The International Food Congress Novel Approaches in Food
Industry, Çeşme, İzmir, TURKEY, 26-29 May, pp.211, Book of Abstract.
23. Doğan M., Toker Ö., Oral R., Sarıoğlu K. (2011). Effect of Different Sugar/Acid Combinations on Rheological Properties of
Caramel Samples, The International Food Congress Novel Approaches in Food Industry, Çeşme, İzmir, TURKEY. 26-29 May,
pp.174, Book of Abstract.
24. Doğan M., Toker Ö., Göksel M. (2011). Effect of Concentration of Inulin on Rheological Properties of Model Instant Hot
Chocolate Beverage. The International Food Congress Novel Approaches in Food Industry, Çeşme, İzmir, Turkey, 26-29
May, p175, Book of Abstract.
25. Oral R., Doğan M., Sarıoğlu K. (2011). Determination of The Influence on Maillard Reaction Some Products in
Glycine/Glucose Model System By Using Certain Polyphenols and Partially Pure Plant Extracts By GC-MS, The International
Food Congress Novel Approaches in Food Industry, Çeşme, İzmir, Turkey, 26-29 May, pp.212, Book of Abstract.
26. Doğan, M., Onart, H. (2011). Determination of Total Phenolic Content and Antioxidant Activity of The Caucasian Herbal
Milky Tea (Rumex Crispus L.). The International Food Congress "Novel Approaches in Food Industry". 26-29 May 2011,
Cesme, Izmir, TURKEY. P 317.Book of Abstract.
27. Oral, R.A., Doğan, M., Sarıoğlu, K. (2010). Monitoring the 5-HMF amount as an indicator of maillard products in whey
protein concentrate and skim milk powder. 1st International Congress on Food Technology, November 3-6, Antalya,
TURKEY, Book of Abstract.
28. Doğan, M., Göksel, M. (2010). Fatty acid composition and some chemical properties of circassian Kashar cheese.
Proceedings of the 1 st International Symposium on Traditional Foods from Adriatic to Caucasus. 15-17 April, Tekirdağ,
TURKEY, p 271, Book of Abstract.
29. Göksel, M. and Doğan, M. (2010). Rheological and optical properties of Köfter. Proceedings of the 1
st
International
Symposium on ''Traditional Foods From Adriatic to Caucasus. 15-17 April, Tekirdağ, TURKEY, p.816, Book of Abstarct.
30. Doğan, M., Karasu, S. Investigation of rheological properties of edible milk ice with vegetable oil. Kiel Food Science
Syposium. 18-19 May 2010, Kiel Germany, Book of Abstract.
31. Sarıoğlu, K., Oral, R.A., Doğan, M. (2010). Adsorption of 5-hydroxy-2-methyl furaldehyde (HMF) from model solution
and pekmez using polymeric adsorbent resin. 1st International Congress on Food Technology, 3-6 November, Antalya,
TURKEY, Book of Abstract.
32. Doğan, M., Gurmeriç,
V.E. (2010). Production
of instant
pudding
with dietary
food fibers.
Kiel Food Science
Syposium. 18-19 May, Kiel Germany, Book of Abstract.
33. Oral, R.A., Mortaş, M., Doğan, M., Sarıoğlu, K., Yazıcı, F. (2010). New approaches detection of 5-HMF by RP-HPLC in
some foods. 1st International Congress on Food Technology, 3-6 November 2010, Antalya, TURKEY, Book of Abstract.
34. Oral, R.A., Doğan, M., Sarıoğlu, K. (2010). Effects of the storage conditions on 5-hydroxy-2-methyl furaldehyde (HMF)
concentration in various pekmez. 1st International Congress on Food Technology, 3-6 November, Antalya TURKEY, Book
of Abstract.
35. Doğan, M., Toker, Ö.S. (2010).
chocolate beverage.1
st
Synergy effect of some hydrocolloids on rheological properties of model instant hot
International Congress on Food Technology, 3-6 November, Antalya TURKEY, Book of Abstract.
36. Doğan, M., Oral, R.A., Sarıoğlu, K., Sağdıç, O. Kesler, Y. (2010). Reduction of 5-Hydroxy-2-Methyl Furaldehyde (HMF)
concentration in fried potato model. 1st International Congress on Food Technology, 3-6 November, Antalya, TURKEY,
Book of Abstract.
37. Doğan, M., Göksel, M. (2010). Production of orange albedo dietary fiber by product and its rheological behavior in
mayonnaise model. 1st International Congress on Food Technology, 3-6 November, Antalya, TURKEY, Oral Presentation.
38. Doğan, M., Cengiz, E. (2010). Production of honeylocust (Gleditsia triacanthos) gum and rheological interactions with
some other hydrocolloids. 1st International Congress on Food Technology, 3-6 November 2010, Antalya, TURKEY, Book
of Abstract.
39. Doğan, M., Kayacıer, A., Kesler, Y., Karaman,
S. (2009). Geleneksel
olarak üretilen kuşburnu (Rosa canina L.)
marmeladının reolojik özelliklerinin belirlenmesi. II. Geleneksel Gıdalar Sempozyumu, 27-29 Mayıs, Van, TURKEY, Book
of Abstract. (National)
40. Karaman, S., Kesler, Y., Kayacıer, A. ve Doğan, M. (2008). Mesir Macununun
Reolojik Özelliklerinin Belirlenmesi.
Türkiye 10. Gıda Kongresi, 21-23 Mayıs, Erzurum, TURKEY, Book of Abstract. (National)
41. Kesler, Y., Doğan, M., Karaman, S. ve Kayacıer, A. (2010). Kan Basıncını Düşürücü Süt Kaynaklı Peptitler. Türkiye 10.
Gıda Kongresi, 21-23 Mayıs, Erzurum, TURKEY, Book of Abstract. (National)
42. Kesler, Y., Karaman, S., Doğan, M. ve Kayacıer, A. 2008. Ekstrüzyon Prosesi ile Gıdaların Tekstürizasyonu. Türkiye 10.
Gıda Kongresi, 21-23 Mayıs 2008, Erzurum, TURKEY. Book of Abstract. (National)
43. Dogan, M., Oral, R.A., Sarioglu, K., Sagdic, O., Kesler, Y. (2007). Biodegradation of 5-(Hydroxymethyl)-2-furfural (HMF)
in model foods using some lactic acid bacteria and yeast. 3
rd
. International Symposium on Recent Advances in Food
Analysis. 7-9 November, Prague, Czech Republic, Book of Abstract.
44. Yetim, H., Sagdic, O., Kayacier, A., Ozkan, G., Dogan, M. (2007). Nutritive values of the pomaces of
commercial Turkish grape (Vitis vinifera L.) varieties. 2nd.International Congress on Food and Nutrition. 2426 October 2007, Istanbul, TURKEY, Book of Abstract, P 255. Book of Abstract.
45. Er, V., Dogan, M. (2007). Potential effect of prebiotics to reduce the risk of colorectal cancer. 2nd International
Congress on Functional Foods and Neutraceuticals. May 4-6, Istanbul, TURKEY, Book of Abstract.
46. Sienkiewicz, T., Dogan, M., Kroh, L. W. (2006). Investigation of proteins in ewe, goat and cow cheeses by gel
isoelectric
focusing. X International Scientific Conference:
Advance in Technology, Engineering, Analytics and
Management of Dairy Industry. 9-10 February, Olsztyn, Poland, Book of Abstract.
47. Demirkan,
I., Dogan, M., Sarioglu,
K. (2006). The role of dietary fibers on binding heavy metal ions. 2nd
International Congress on Functional Foods and Neutraceuticals. 4-6 May, Istanbul, TURKEY, Book of Abstract.
48. Doğan, M. (2006). Overview of food applications with inulin and oligofructose.
2nd International Congress on
Functional Foods and Neutraceuticals. 4-6 May, Istanbul, TURKEY, Book of Abstract.
49. Doğan,
M., Sienkiewicz, T., Oral, R.A. (2005). 5-Hydroxymethylfurfural (HMF) content
of some whey powder
concentrate in Turkey and Germany. EURO FOOD CHEM XIII. Proceedings Volume 2, p 619-621, 21-23 September
2005, Hamburg, Germany Book of Abstract.
50. Kayacıer, A., Doğan, M. (2005). Radyasyon Uygulamasının Gıdaların Sindirilebilirlik Özelliklerine Etkisi. IX. Ulusal Nükleer
Bilimler ve Teknolojisi Kongresi (NBTK-2005), 14-16 Eylül, İzmir, TURKEY, Book of Abstract. (National)
51. Kayacier, A., Doğan, M. (2005). The Application of High Pressure in Cheese-Making.1st International Food and Nutrition
Congress, 15-18 June, Istanbul, TURKEY, Book of Abstract.
52. Doğan, M., Kayacier, A., Oral, R.A. (2005). Technological properties in dairy foods of oligofructose and inulin. 1st
International Food and Nutrition Congress, 15-18 June, Istanbul, TURKEY.
53. Doğan, M., Gurcan, E.K., Soysal, M.I. Milk protein polymorphism in the population of Holstein cows. Euro Food
Chem XIII. Proceedings Volume 1., p 172-175, 21-23 September, Hamburg, Germany, Book of Abstract.
54. Doğan, M., Kayacıer, A. Oral, R.A. (2005). Hazır toz gıda üretiminde kullanılan karıştırıcılar. Gıda Kongresi, 19-21 Nisan,
p 79-82, İzmir, TURKEY. (National)
55. Kayacıer, A., Doğan, M. (2005). Peyniraltı Suyu Tozu ve Guar Gam Karışımının Reolojik Özellikleri. Gıda Kongresi 19-21
Nisan, s 478-481, İzmir, TURKEY. (National)
56. Doğan, M., Kayacıer, A., Oral, R.A. (2004). Süt ve Ürünlerinin Hydroxymethylfurfural (HMF) İçeriği. Türkiye 8. Gıda
Kongresi, 26-28 Mayıs 2004, Bursa, TURKEY. Sözlü Sunum. (National)
57. Doğan, M., Yilmaz, H., Kayacier, A. (2004). Content of HMF (Hydroxymethyl furfural) in Commercial Non Fat Dry
Milk. International Dairy Symposium, 24-28 May, pp 285-287, Isparta, TURKEY, Book of Abstract.
58. Kayacıer, A., Doğan, M., Yetim, H. (2004). Düşük Yağlı Kızartılmış Gıda Üretimine Yönelik Son Gelişmeler. Türkiye 8.
Gıda Kongresi, 26-28 Mayıs, Bursa, TURKEY. (National)
59. Kayacıer, A., Yetim, H., Doğan, M. (2003). Gıdalarda Varlığı Yeni Keşfedilen Bir Kanserojen:
Akrilamit.
III. Gıda
Mühendisliği Kongresi, 2-4 Ekim, s 345-357, Ankara, TURKEY. (National)
60. Doğan, M. (2003). Doğal Bir Koruyucu Olarak Nisin ve Gıda Sanayinde Kullanımı. SEYES 2003-Süt Endüstrisinde Yeni
Eğilimler Sempozyumu, 22-23 Mayıs,s 413-418, İzmir, TURKEY. (National)
61. Dogan,
M., Sahin,
Spectrometric
U., Ulgen,
Instrument:
A. (2003).
Total
Phosphorus Determination In Milk.
UV-VIS And Near- Infrared Laser Diode Spectrometers
Comparison Between
Two
(NIR-LDS) 1 st Internatıonal
Symposium on Recent Advances in Food Analysis, 5-7 November, Prague, Czech Republic. p 48. Book of Abstract.
62. Doğan, M., Ozer Ilhan, I. (2003). Determination of The Total Nitrogen of The Thickening Agents Used In Different
Food Formulations. Comparison between Two Instruments: Elemental Analyser and Microkjeldahl. 1 st Internatıonal
Symposium on Recent Advances in Food Analysis, 5-7 November, Prague, Czech Republic. p 99, Book of Abstract.
63. Doğan, M., Kayacıer, A., Yetim, H. (2003).L-Karnitinin İnsan Sağlıığı ve Beslenmedeki Önemi. III. Gıda Mühendisliği
Kongresi, 2-4 Ekim, Ankara, Turkey. s 585-598. (National)
64. Doğan, M. Gıda Üretim Teknolojisinde Bazı Organik Asitlerin Kullanımı ve Önemi. (2003). V. Ulusal Kimya Mühendisliği
Kongresi, 2-5 Eylül, KTP28, Ankara, TURKEY. (National)
65. Doğan, M., Saraymen, R., Demirci, M. (2003). Brown Swiss Irkı Sütlerde Ca ve P İçeriğinin Diğer Bileşenlerle (Protein,
Toplam Kuru Madde, Kül) İlişkisi. Türkiye 7. Gıda Kongresi, 22-24 Mayıs, s 879-888, Ankara, TURKEY. Book of Abstract
(National)
66. Coskun A., M. Doğan, O. Yılmaz ve T. Edirne. (2002). Artificial sweeteners and lipid peroxidation, 17. Ulusal Biyokimya
Kongresi, Özet Kitabı, P-33, Ankara, TURKEY, Book of Abstract (National)
67. Doğan, M. (2002). Neohesperidin DC In Food Products. Proceedings of 1st Internatıonal Congress on the Chemistry
of Natural Products, 16-19 October 2002, pp. 190-195, Trabzon, TURKEY , Oral presentation.
68. Doğan, M. (2002). The Importance
of the Green Tea Extracts
in Human Nutrition
and Food Technology.
1st
Internatıonal Congress on The Chemistry of Natural Products, p124, .16-19 October, Trabzon, TURKEY. Book of
Abstract.
69. Doğan, M., Şimşek, B. (2002). Süt Ürünlerinde Carrageenan.
Süt Mikrobiyolojisi ve Katkı Maddeleri. VI. Süt ve Süt
ürünleri Sempozyumu, s 465-472, Tekirdağ, TURKIYE. Book of Abstract (National)
70. Doğan, M., Boroğlu, E. (2000). Süt Endüstrisinde Aspartam E 951. Süt Mikrobiyolojisi ve Katkı Maddeleri, VI. Süt ve Süt
ürünleri Sempozyumu, s 479-487, Tekirdağ, TURKIYE. Book of Abstract (National)
71. Doğan, M. The Place and Important of the Milk Receiving Centers in The Dairy Industry In Kayseri. 7 th Internatıonal
Congress on Agricultural Mechanisation and Energy, 26- 27 May 1999, p 367-369, Adana, TURKEY, Book of Abstract.
72. Doğan, M., Bal, H. (1998). Kayseri İli Süt ve Ürünleri Durumu. V. Süt ve Süt Ürünleri Sempozyumu, Geleneksel Süt ve
Ürünleri, 21-22 Mayıs,, s 394-402, Tekirdağ, TURKIYE. Book of Abstract (National)
73. Demirci, M., Doğan, M. Eker, B. (1994). Yoğurt İşletmelerinde Alet ve Ekipmanlar.
III. Milli Süt ve Süt Ürünleri
Sempozyumu, 2-3 Haziran s 231-245, İstanbul, TURKIYE. Book of Abstract, (National).
Thesis
• Ph.D., 1996, Milk protein polymorphism and relationships between polymorphism and milk components. Trakya University,
Graduate School of Natural and Applied Sciences, Food Engineering Department.
Advisor: Prof. Dr. Mehmet DEMİRCİ
• M.Sc., 1991, Physicochemical properties and fatty acid composition of sunflower, walnut and sumac seed oils.
Yuzuncu Yil
University, Graduate School of Natural and Applied Sciences, Food Engineering Department.
Advisor: Prof. Dr. Attila AKGÜL
Thesis Supervised
1. H. Gürmeriç, " The Effect of the Yield Increasing Ready Powder Mixtures in the Production of White Cheese on Quality
Parameters" Erciyes University, Graduate School of Natural and Applied Secinces, Food Engineering Department,
M.Sc. Thesis, July 2014.
2. A. Özgür,
“Investigation
of Rheological Aspects of Synergistic Effect of Different Hydrocolloids in Organic Acid and
Sugar Model System”. Erciyes University, Graduate School of Natural and Applied Sciences, Food Engineering
Department, M.Sc. Thesis, June 2013.
3. M. Bulut, "Rheological Investigatıon of Different Gum and Starch Powder Interactions in Instant Salep Drink
Formulations ", Erciyes University, Graduate School of Natural and Applied Sciences, Food Engineering Department,
M. Sc. Thesis, August 2012.
4. G. Öztürk, "The Effect of Some Vegetable Juices on Rheological, Physicochemical and Functional Properties of
Mellorine", Erciyes University, Graduate School of Natural and Applied Sciences, Food Engineering Department, M.Sc.
Thesis, January 2012.
5. Ö.S. Toker, "Determination of 5-HMF Content of Different Foods and Investigation of Different Methods for Decreasing
5-HMF Content of Risky Foods” Erciyes University, Graduate School of Natural and Applied Sciences, Food Engineering
Department, M. Sc. Thesis, January 2012.
6. M. Göksel, " Investıgation of Different Food Fiber Sources, its Productıon, Chemical Characterizatıon and Application
of Some Model Foods” Erciyes University, Graduate School of Natural and Applied Sciences, Food Engineering
Department, M.Sc. Thesis, July 2011.
7. R.A. Oral, "Production of Plant Originated Phenolic Compounds, the Effects of Some Phenolics and Extracts On Maillard
Reaction Products” Erciyes University, Graduate School of Natural and Applied Sciences, Food Engineering
Department, Ph.D. Thesis, September 2011.
8. M. Mortaş, "Effects of the acid and heat processing used in standard method on determination of 5-HMF", Ondokuz
Mayıs University, Graduate School of Natural and Applied Sciences, Food Engineering Department, M. Sc. Thesis, July,
2010. Co-advisor.
9. E. Cengiz, " Honey Locust (Gleditsıa Triacanthos) Seed Gum Production and Rheological Interactions with Some Other
Hydrocolloids ", Erciyes University, Graduate School of Natural and Applied Sciences, Food Engineering Department,
M.Sc. Thesis, July 2010.
10. S. Karasu, " Optimization of Rheological Properties of the Edible Milky Ice with Vegetable Oil ", Erciyes University,
Graduate School of Natural and Applied Sciences, Food Engineering Department, M.Sc. Thesis, July, 2009.
11. V. Er, "Production and Optimization of the Functional Instant Pudding Containing Dietary Food Fibre. Erciyes
University, Graduate School of Natural and Applied Sciences, Food Engineering Department, M.Sc. Thesis, July,
2008.
12. Y.Kesler, "The Production of Functional Butter with Additıon of Food Fiber and Probiotic Bacteria", Erciyes University,
Graduate School of Natural and Applied Sciences, Food Engineering Department, M.Sc. Thesis, July, 2008.
13. R. A. Oral, "Determination of Hydroxymethylfurfural (HMF) Content in Some Foods, Changing of HMF Level During
Storage and Reduction with Biological Methods. Erciyes University, Graduate School of Natural and Applied Sciences,
Food Engineering Department, M.Sc. Thesis, July, 2006.
Courses Taught
• GDM 611 Introduction to Rheology, Erciyes University, Graduate School of Natural and Applied Sciences
• GDM 524 Sweeteners in Food Industry, Erciyes University, Graduate School of Natural and Applied Sciences
• GDM 521 Biochemical Changes in Foods, Erciyes University, Graduate School of Natural and Applied Sciences
• GDM 620 Food Rheology, Erciyes University, Graduate School of Natural and Applied Sciences
• GM 462 Food Product Developing and Optimization, Undergraduate, Food Eng. Dept.
• GM 403 Dairy Science, Undergraduate, Food Eng. Dept.
• GM 301 Food Chemistry II, Undergraduate, Food Eng. Dept.
• GM 308-Food Processing, Undergraduate, Food Eng. Dept.
• GM 455 Dairy Products Technology, Undergraduate, Food Eng. Dept
Advisor for Food Industry
•
Bayrak Food Co., Kayseri, Turkey, 2006-2013
•
Elit Chocolate Co, Istanbul, Turkey, 2014-
•
RDTfood Co., Kayseri, Turkey,
2010-
Adress and Contact Point
•
Adres I: Erciyes University Engineering Collage Department of Food Engineering 38039-Kayseri TURKEY
Phone:+90 352 2076666-32751
e-mail: [email protected] or [email protected]
References:
_____________________________________________________________________________________
•
Prof. Dr. Fahrettin KELEŞTEMUR, Rector, Erciyes University,
e-mail: [email protected]
•
Prof. Dr. W. Lothar KROH, Head, Berlin Technical University, Process Faculty III, Food Chem. Dept.
e-mail: [email protected]
•
Prof. Dr. Mustafa ALÇI, Dean, Erciyes University, Engineering Faculty,
e-mail: [email protected]