Assoc. Prof. Dr. Hasan YALÇIN Education Degree Department

Assoc. Prof. Dr. Hasan YALÇIN Education Degree Department

Assoc. Prof. Dr. Hasan YALÇIN
Education
Degree
Department
Bachelor's degree
Master of Science
PHD
Assoc. Prof. Dr.
Food Engineering
Food Engineering
Food Engineering
Food Engineering
University
Hacettepe University
Celal Bayar University
Ege University
Year
1986-1992
1994-1996
1997-2001
2012-
Work experience
University
Assistant
Assistant
Dr. Assistant
Dr.Lecturer
Assist. Prof.
Dr.
Assist. Prof.
Dr.
Assoc. Prof.
Dr.
Celal Bayar University Engineering Faculty, Food Engineering
Department
Ege University Engineering Faculty, Food Engineering
Department
Celal Bayar University
Selcuk University, Engineering Faculty, Food Engineering
Department
Selcuk University, Engineering Faculty, Food Engineering
Department
Erciyes University, Engineering Faculty, Food Engineering
Department
Erciyes University, Engineering Faculty, Food Engineering
Department
Year
1993-1997
1997-2001
2001-2002
2002-2005
2005-2009
2009-2012
2012-…
Projects
P1.
“Changes of the gossypol during oil production from cottonseed” Celal Bayar
University, Scientific Research Fund, 1996.
P2.
“Chemical and nutritional characteristics of the table olives preperated with different
methods and research of the changes during storation” TUBITAK, 1996.
P3.
“Analytical characters of the cotton seeds adapted in Turkey” Celal Bayar University,
Scientific Research Fund, 1997.
P4.
“Changes of the omega 3 fatty acid composition of the hen eggs suplemented with
fish and flax seed oils” Seç Poultry Company, 1999.
P5.
“Proximate composition of Turkish sesame seeds and characterization of their oils”
Ege University, Scientific Research Fund, 2000.
P6.
“Chemical composition of the hazelnut oil obtained from Turkish hazelnut varieties”
Celal Bayar University, Scientific Research Fund 2001.
P7.
“Determination of the adultration of olive oil with hazelnut oil ” Ege Exporters
Association 2001.
P8.
“The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by
modifying hens’ diets with fish oil and flaxseed” Ege University, Scientific Research
Fund, 2001.
P9.
“Nutritional properties of the maize grown by the organic and inorganic fertilizers”
Konya Commodity Exchange, 2005.
P10.
“Effect of ripening period on composition of pepino (Solanum muricatum) fruit grown
in Turkey” Konya Commodity Exchange, 2009.
P11.
“Determination of the quality of the grape seed oil and effect of grape seed extract on
stability of the vegetable oils” Erciyes University, Scientific Research Fund, 2010.
P12.
“Physical, chemical and bioactive properties of onion (Allium cepa L.) seed and seed
oil and effect of onion seed extract on stability of vegetable oils” Erciyes University,
Scientific Research Fund 2012.
P13.
“Bioactive properties of the Echinacea (Echinacea purpurea) and its effect on stability
of the oils” Erciyes University, Scientific Research Fund 2012.
P14.
“Production of enriched ice-cream with pomegranate shell and seed functional
component” TÜBİTAK, 2011.
P15.
“Chemical composition of the fiber squash grown in Konya” Selçuk University,
Scientific Research Fund 2011.
P16.
“Nutritional composition of the sesame seed collected from different region of the
Turkey and growing of these seeds in Konya and analysis of grown seeds” Erciyes
University, Scientific Research Fund 2013.
P17.
“Effect of Hempseed (Cannabis sativa sp.) Inclusion to the Diet on Performance,
Carcass and antioxidative Activity in Japanese Quail (Coturnix coturnix japonica)”
Erciyes University, Scientific Research Fund 2012.
P18.
“The effect of supplementation of coriander to hen diet on the chemical composition
of the eggs” Erciyes University, Scientific Research Fund 2013.
P19.
“Antioxidative properties of the Melissa (Melissa officinalis) and using in vegetable oils
for inceresing of the stability” Erciyes University, Scientific Research Fund 2013.
P20.
“Using of stale bread in production of chips: Physicochemical, rheologic, organoleptic,
textural and functional effects” 2014.
P21. “Effects Predrying on the quality of frying oil and patatoes” Erciyes University,
Scientific Research Fund 2014.
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Publications
A.SCI indexed papers
A1. Nergiz C., Yalcin, H., Yıldız, H., “Some analytical characters of cottonseed varieties
grown in Turkey” Grasas y Aceites(International Journal of fats and oils), 48, 411-414
(1997)
A2. Yalcin, H., Taşdemir, Ş., “Fuzzy expert system approach for determination of alfalinolenic acid content of eggs obtained from hens by dietary flaxseed” Food Science
and Technology International, 13, 217-223 (2007).
A3. Yalçın, H., Akın, M., Şanda, M.A., ve Çakır, A., “Gas chromatography/Mass
Spectrometry analysis of laurus nobilis essential oil composition of Northern Cyprus”
Journal of Medicinal Food, 10, 715-719 (2007).
A4. Yalcin, H., Ünal, M.K., Basmacıoğlu, H., “The fatty acid and cholesterol composition of
enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed”
Grasas y Aceites (International Journal of fats and oils), 58, 372-378 (2007).
A5.
Ünal, M.K., ve Yalcin, H., “Proximate composition of Turkish sesame seeds and
characterization of their oils” Grasas y Aceites (International Journal of fats and oils),
59, 23-26 (2008).
A6. Yalcin, H.,"Effect of ripening period on composition of pepino (Solanum muricatum)
fruit grown in Turkey" African Journal of Biotechnology, 9, 3901-3903 (2010).
A7. Yalcin H., Ünal M.K., “The enrichment of hen eggs with omega-3 fatty acid” Journal of
Medicinal Food, 13, 610-614 (2010).
A8. Yalcin H., Öztürk İ., Tulukçu E., Sağdic O. "Influence of the harvesting year and
fertilizer on the fatty acid composition and some physicochemical properties of the
linseed (Linum usitatissimum L.)" Journal of Consumer Protection and Food Safety,
6,197-202 (2011).
A9. Yalcin, H., “Antioxidative effects of some phenolic compounds and carotenoids on
refined hazelnut oil” Journal of Consumer Protection and Food Safety, 6, 353-358
(2011).
A10. Yalcin, H., Karaman S., Öztürk İ. “Evaluation of antioxidant efficiency of potato and
orange peels and apple pomace extracts in sunflower oil” Italian Journal of food
Science, 23, 55-61 (2011).
A11. Yalcin, H., Ozturk, I., Karaman, S., Kisi, O., Sagdic, O., Kayacier, A., “Prediction of
effect of natural antioxidant compounds on hazelnut oil oxidation by adaptive neurofuzzy inference system and artificial neural network” Journal of Food Science, 76, 112120 (2011).
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A12. Yalcin H., Unal M.K., “Evaluation of tocopherol homologues of Turkish sesame seed
(Sesamum indicum) cultivars grown in different locations” Journal of Applied Botany
and Food Quality, 84, 61-64 (2011).
A13. Yalcin H., Ozturk I., Tulukçu, E., Sagdic O., “Effect of γ-irradiation on bioactivity, fatty
acid compositions and volatile compounds of clary sage seed (Salvia sclarea L.)”
Journal of Food Science 76, 1056-1061 (2011).
A14. Yalcin, H., Ozturk, I., Hayta M., Sagdic O., Gumus, T., "Effect of gamma-irradiation on
some chemical characteristics and volatile content of linseed" Journal of Medicinal
Food, 14, 1223-1228 (2011).
A15. Karaman S., Ozturk I., Yalcin H., Kayacier A., Sagdic O., “Comparison of adaptive
neuro-fuzzy inference system and artificial neural networks for estimation of oxidation
parameters of sunflower oil added some natural byproduct extracts” Journal of the
Science of Food and Agriculture 92, 49-58 (2012).
A16. Yalcin, H., Toker, O.S., Dogan, M., "Effect of oil type and fatty acid composition on
dynamic and steady shear rheology of vegetable oils", Journal Of Oleo Science, 61,
181-187 (2012).
A17. Tulukçu, E., Yalcin H., Ozturk I., Sagdic O., “Changes in the fatty acid compositions
and bioactivities of clary sage seeds depending on harvest year”, Industrial Crops and
Products, 39, 69-73 (2012).
A18. Patlar S., Yalcin, H., Boyali E., " The Effect of Glycerol Supplements on Aerobic and
Anaerobic Performance of Athletes and Sedentary Subjects”, Journal of Human
Kinetics 34, 69-79 (2012).
A19. Yalcin, H., Toker, O.S., Ozturk I., Dogan, M., Kisi, O.,"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 (2012)
A20. Ozturk, I., Karaman S., Baslar, M., Cam, M., Caliskan, O., Sagdic, O., Yalcin, H.,
“Aroma, Sugar and Anthocyanin Profile of Fruit and Seed of Mahlab (Prunus
mahalebL.): Optimization of Bioactive Compounds Extraction by Simplex Lattice
Mixture Design”, Food Analytical Methods, 7, 761–773 (2014).
A21. Yalcin, H., Kavuncuoglu, H., “Physical, chemical and bioactive properties of onion
(Allium cepa L.) seed and seed oil”, Journal of Applied Botany and Food Quality 87, 8792, (2014)
A22. Konca Y., Cimen B., Yalcin H., Kaliber M., Beyzi S.B., “Effect of Hempseed (Cannabis
sativa sp.) Inclusion to the Diet on Performance, Carcass and antioxidative Activity in
Japanese Quail (Coturnix coturnix japonica)”, Korean Journal for Food Science of
Animal Resource, 34, 141-150 (2014).
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A23. Karaman S., Toker Ö.S, Öztürk İ., Yalcin H., Kayacier A., Doğan M., Sağdiç O.,
“Response Surface Methodology study for effects of some phenolics and storage
period on vegetable oil quality: Change in oxidation stability parameters”, Turkish
Journal Of Agriculture And Forestry 38, (759-772) (2014)
A.24. Konca Y., Yalcin H., Karabacak M., Kaliber M., Durmuscelebi F., “Effect of hempseed
(Cannabis sativa L.) on performance, egg traits and blood biochemical parameters and
antioxidant activity in laying Japanese Quail (Coturnix coturnix japonica)” British Poultry
Science, (In press) (2014)
B. (Proceedings)
B1. Yalcin, H. Ünal, M.K., “Omega-3 fatty acid composition of enriched eggs obtained from
hens with feedings fish oil and flaxseed” II. International Congress on Food and
Nutrition, p 108, İstanbul, Turkey, (2007).
B2. Guldemir, O.,Yalcin, H., Işık, N., “Investigation of the Turkish-Greek cuisines of
moussaka which a traditional eggplant dish” 1th International sympossium on
Traditional Foods from Adriatic to Caucasus, Tekirdağ-Turkey, (2010).
B3. Yalcin, H., Toker, O.S., Dogan, M., “Effect of fatty acid composition on the dynamic and
steady rheological properties of vegetable oils” International Food Congress-Novel
Approaches in Food Industry, p 168, Izmir, Turkey, (2011).
B4. Yalcin, H., Toker, O.S., Dogan, M., “Prediction of fatty acid compositions of vegetable
oils by adaptive neuro fuzzy inference system based on rheological measurements”
International Food Congress-Novel Approaches in Food Industry, p 544, Izmir, Turkey,
(2011).
B5. Tulukçu, E., Ozturk, I., Yalcin, H., Sagdic, O., Donmez, M. “Effect of the harvesting year
and flower color on the fatty acid composition and some physicochemical properties of
the clary sage seed” International Food Congress-Novel Approaches in Food Industry,
p 679, Izmir, Turkey, (2011).
B6. Kavuncuoğlu, H., Yalcin, H., Sağdıç, O. “Total phenolic compounds and antioxidant
effect of grape seed extracts on sunflower oil” 4th International congress on Food and
Nutrition, p127, Istanbul, Turkey (2011).
B7. Yalcin, H., Sahan A., “Influence of the harvesting time on the bioactivity of Echinacea
purpurea” 4th International congress on Food and Nutrition, p163, Istanbul, Turkey
(2011).
B8. Yalcin, H., Sahan A., “Bioactive properties of Echinacea pallida harvested in the different
time and influence of its extracts on oxidative stability of sunflower oil” 2th Kiel Food
Science Sympossium, p53, Kiel, Germany (2012).
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B9. Yalcin, H., Durmuscelebi, F.Z., Konca, Y., “Effects of Dietary Cannabis sativa on Fatty
Acid Composition of Quail (Coturnix coturnix japonica) Meats and Eggs” 2th Kiel Food
Science Sympossium, p54, Kiel, Germany (2012).
B10. Eroglu, Z., Kavuncuoglu, H., Yalcin, H., Tulukcu, E., “The effect of harvesting time on
lavender aromatic compounds” I.Mediterranean Sympossium on Medicinal and
Aromatic Plants (MESMAP), Turkish Republic of Northern Cyprus (2013).
B11. Yalcin, H., Alperen, H., “Determination of nutritional properties of Turkish local sesame
seed (Sesamum indicum) varieties which collected from different locations of Turkey
and cultivated in the same ecological conditions” The 2th International Sympossium on
Traditional Foods from Adriatic to Caucasus, Struga, Macedonia (2013).
B12. Yalcin H, Ustun G. “Bioactive properties of Melissa (Melissa officinalis) harvested in the
different time and the effect of its on oxidative stability of sunflower oil” The fifth
International Chemistry Conference, Abha, S. Arabia (2014)
B13. Yalcin., H., Dursun Capar, T., “Predrying effects on the quality of frying oil”
International Conference on Agriculture and Biotechnology, İspanya (2014)
B14. Yalcin, H., Nergiz, C., A study on he changes of gossypol content of cottenseed during
the oil extraction and refining, II. Food Eng. Semp., 1997, Ankara, 39-42.
B15. Yıldız, H., Yalcin, H., Plants hormones and their use in foods, I. Kızılırmak Fen Bilimleri
Kongresi, 14-16 Mayıs 1997, Kırıkkale.
B16. Basmacıoğlu H., Ünal K., Özkan K, Çabuk, M., Akkan, S., Yalcin, H., The effects of
using fish oil and flaxseed in laying hens diets on cholesterol content and fatty acid
composition of egg yolk, IX. Europan Symposium on the Quality of Eggs and Eggs
Products, 2001, Kuşadası,197-203.
B17. Yalcin, H., Ünal, M.K., The influence of dietary flax to laying hens on the fatty acid
composition of eggs, VII. Food Conress, 2002, Ankara, 93-97.
B18. Yalcin, H., ÜNAL, M.K., Chemical compposition of hazelnut oils, 3. National Hazelnut
Congress, 2004, Giresun, 540-543.
C. Chapter in book
C1. Yalcin, H. Kavuncuoglu, H. “Composition and importance of sage essential oil” Recent
Progress in Medicinal Plants, Essential Oils II, 455-485, Studium Press LLC, Houston,
USA (2013).
Lessons
-Vegetable oil technology
-Food additives
-Food lipids
-Human Nutrition and Health
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-Food machinery
-Oil chemistry
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