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Prof.Dr. ALEV BAYINDIRLI
FACULTY OF ENGINEERING
PublicationsResearchMembership & Awards
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Phone :  +90312210 2765
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Education

  Bachelor's, Middle East Technical University, Chemical Eng.
  Master's, Middle East Technical University, Food Eng.
  Doctorate, Middle East Technical University, Food Eng.

Publications (INTERNATIONAL)

Journal Papers

  A.1 Gürakan, G.C., Bayındırlı, A., Ögel, Z.B. and Tanboğa, P., Stability of a Recombinant Plasmid Carrying Alpha-Amylase Gene in Bacillus Subtilis. "World Journal of Microbiology and Biotechnology", 14, (1998), p.293-295.
  A.2 Damar, S., Bozoğlu, F., Hızal, M. and Bayındırlı, A., Inactivation and Injury of Escherichia Coli 0157:H7 and Staphylococcus Aureusby Pulsed Electric Fields. "World Journal of Microbiology and Biotechnology", 18, (2002), p.1-6.
  A.3 Özoğlu, H. and Bayındırlı, A., Inhibition of Enzymatic Browning in Cloudy Apple Juice with Selected Antibrowning Agents. "Food Control", 13, (2002), p.213-221.
  A.4 Toker, İ. and Bayındırlı, A., Enzymatic peeling of appricots, nectarines and peaches. "Lebensmittel Wissenschaft und Technologie - Food Science and Technology", 36, (2003), p.215-221.
  A.5 Işıker, G., Gürakan, G.C. and Bayındırlı, A., Combined Effect of High Hydrostatic Pressure Treatment and Hydrogen Peroxide on Salmonella Enteritidis in Liquid Whole Egg. "European Food Research and Technology", 217, (2003), p.244-248.
  A.6 Aktaş Dirim, S.N., Esin, A. and Bayındırlı, A., A New Protective Polyethylene Based Film Containing Zeolites for Packaging of Fruits and Vegetables: Film Preparation. "Turkish Journal of Engineering and Environmental Sciences", 27, (2003), p.1-9.
  A.7 İyidoğan, N.F. and Bayındırlı, A., Effect of L-Cysteine, Kojic Acid and 4-Hexylresorcinol Combination on Inhibition of enzymatic browning in Amasya Apple Juice. "Journal of Food Engineering", 62, (2004), p.299-304.
  A.8 Dirim, S.N., Özden, Ö.H., Bayındırlı, A. and Esin, A., Modification of water vapour transfer rate of low density polyethylene films for food packaging. . "Journal of Food Engineering", 63, (2004), p.9-13.
  A.9 Kaleoğlu, M., Bayındırlı, L. and Bayındırlı, A., Lye Peeling of Tombul Hazelnuts and Effect of Peeling on Quality. "Food and Bioproducts Processing", 82, (2004), p.201-206.
  A.10 Das, E., Gurakan, G.C., and Bayindirli, A., Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella Enteritidis on cherry tomatoes. "Food Microbiology", 23, (2006), p.430-438.
  A.11 Bayindirli, A., Alpas, H., Bozoglu, F., and Hizal, M., Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices . "Food Control", 17, (2006), p.52-58.
  A.12 Akyol,C., Alpas, H., and Bayindirli, A., Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment. "European Food Research and Technology", 78, (2006), p.171-176.
  A.13 Adil, I.H. , Cetin, H.I., Yener, M.E. and Bayındırlı, A., Subcritical (carbon dioxide plus ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts. "Journal of Supercritical Fluids", 43, (2007), p.55-63.
  A.14 Dede, S., Alpas, H. and Bayindirli, A., High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety. "Journal of the Science of Food and Agriculture", 87, (2007), p.773-782.
  A.15 Koçer, D., Hiçşaşmaz, Z., Bayındırlı, A. and and Katnaş, S., Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. "Journal of Food Engineering", 78, (2007), p.953-964.
  A.16 Adil, I.H., Yener, M.E., Bayindirli, A., Extraction of total phenolics of sour cherry pomace by high pressure solvent and subcritical fluid and determination of the antioxidant activities of the extracts. "Separation Science and Technology", 43, (2008), p.1091-1110.
  A.17 Avsaroglu, M.D., Bozoglu. F., Akcelik, M. and Bayındırlı, A., Effect of High Pressure on Lactobacillus Bacteriophages . "Journal of Food Safety", 29, (2009), p.26-36.
  A.18 Yucel, U., Alpas, H. and Bayindirli A, Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean. "Journal of Food Engineering", 98, (2010), p.266-272.
  A.19 Guzel B.H., Arroyo C., Condón S., Pagán R., Bayındırlı A., Alpas H., Inactivation of Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal (Manosonication) and Lethal Temperatures(Manothermosonication) in Acidic Fruit Juices. "Food Bioprocess Technology", 7, (2014), p.1701-1712.
  A.20 Baltacıoğlu H. ,Bayındırlı A.,Severcan M. , and Severcan F, Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study. "Food Chemistry", 187, (2015), p.263-269.
  A.21 Hande Baltacıoğlu, Alev Bayındırlı, Feride Severcan, Secondary structure and conformational change of mushroom polyphenol oxidase during thermosonication treatment by using FTIR spectroscopy. "Food Chemistry", 214, (2017), p.507- 514.
 

Conference Papers

  A.1 Bayındırlı, A. and Özoğlu, H., Inhibition of Enzymatic Browning in Cloudy Apple Juice. "1998 IFT Annual Meeting", (1998), p.68-69.
  A.2 Dogan, H., Hicsasmaz, Z., Kaplan, H., Bayindirli, A. and Katnas, S., Extrusion Cooking of Lentil Flour. "1999 IFT Annual Meeting", (1999), p.201.
  A.3 Bayindirli, A. and Toker, I., Optimization of Enzymatic Peeling of Stone Fruits by Response Surface Methodology. "1999 IFT Annual Meeting", (1999), p.226.
  A.4 Kocer, D., Hicsasmaz, Z., Bayindirli, A., Yazgan, Y. and Katnas, S., Use of Polydextrose as a Fat and Sugar Replacer in the High Ratio Cake Formulation. "1999 IFT Annual Meeting", (1999), p.201.
  A.5 Alpas, H., Bozoğlu, F. and Bayındırlı, A., Survival of Esherichia coli O157:H7 933 and Salmonella enteritidis FDA during Storage in high Hydrostatic Pressure (HHP) Treated Orange and Apple juice. "European Conference on Advanced Technology for Safe and High Quality Foods", (2001), p.3.22.
  A.6 Bozoğlu, F., Alpas, H. and Bayındırlı, A., High Hydrostatic Pressure (HHP) Inactivation of Staphylococcus aureus and Listeria monocytogenes in Orange and Apple Juice upon Storage. "European Conference on Advanced Technology for Safe and High Quality Foods", (2001), p.3.21.
  A.7 Bayındırlı, A, Alpas, H. and Bozoğlu, F., Inactivation of Enzymes in Freshly Squeezed Orange and Apple Juice by a Combination of High Hydrostatic Pressure (HHP) and Mild Heat Treatment. "European Conference on Advanced Technology for Safe and High Quality Foods", (2001), p.3.29.
  A.8 Alpas, H., Bayındırlı, A. and Bozoğlu, F., Effect of High Hydrostatic Pressure (HHP) Treatment on Survival of Foodborne Pathogens in Freshly Squeezed Fruit Juices. "IFT Annual Meeting", (2002), p.91E-4.
  A.9 Bayındırlı, A., Alpas, H. and Bozoğlu, F., Processing of Orange Juice and Apple Juice by a Combination of High Hydrostatic Pressure and Mild Heat Treatment: Inactivation of Enzymes and Quality Factor Changes. "IFT Annual Meeting", (2002), p.91E-8.
  A.10 Ifrij İ.H. , Yener E. and Bayındırlı A., Pressurized liquid extraction of phenolic compounds from sour cherry pomace. "4th International Congress on Food Technology", 1, (2005), p.287-294.
  A.11 Yücel, U., Bayındırlı, A., Alpas, H., Evaluation of high pressure treatment for enhancing the drying rate of selected fruits and vegetables. "TÜBİTAK MRC-Food Inst. 1st International Food and Nutrition Congress", 1, (2005), p.168.
  A.12 Dede, S., Alpas, H., Bayındırlı, A. and Buzrul, S., Effect of High Hydrostatic Pressure on Carrot and Tomato juices. "44th EHPRG Meeting, Prague, Czech Republic", (2006), p.53.
  A.13 Kantas, Y., Esin, A., and Bayindirli, A., Ultrasound Assisted Drying of Fruits and Vegetables. "2006 CIGR Section VI International Symposium on Future of Food Engineering", (2006), p.109.
  A.14 Hasbay Adil, İ., Yener M.E. and Bayındırlı,A., Pressurized Liquid Extraction of Phenolic Compounds from Sour Cherry Pomace. "2006 CIGR Section VI International Symposium on Future of Food Engineering", (2006), p.79.
  A.15 Hasbay, A.İ., Yener, M.E., Bayındırlı, A., High Pressure Solvent Extraction of the Total Phenolic Compunds from Peach and Apple Pomaces and Determination of the Antioxidant Activities in the Extracts. "2nd International Congress on Food and Nutrition: Food for Future", (2007), p.31.
  A.16 Yücel,U, Alpas H. and Bayındırlı, A, Evaluation of high pressure pretreatment for enhancing the drying rate of selected fruits and vegetables. "2007 IFT Annual Meeting", 1, (2007), p.240.

Book and Chapter in a Book

  A.1 Bayındırlı, A., Introduction to Enzymes. "Enzymes in Fruit and Vegetable Processing:Chemistry and Engineering Applications", (2010), p.1-18.

Publications (NATIONAL)

 

Conference Papers

  A.1 Dirim, S.N., Esin, A., Bayındırlı, A. and Katnaş, S., Manufacturing a New Protective Polyethylene Based Film Containing Zeolites for Packaging of Foods. "Blacksea and Central Asian Symposium on Food Technology", (2000), s.83.
  A.2 Özden H.Ö., Esin, A. and Bayındırlı, A., Gözeneklendirilmiş Düşük Yoğunluklu Polietilen Filmde Gözeneklerin Su Buharı Geçirgenliğine Etkisi. "Türkiye 7. Gıda Kongresi", (2002), s.277-284.
  A.3 Bayındırlı, A., Daş, E. and Gürakan, C., Growth/Survival of Salmonella Enteritidis during storage of Cherry Tomatoes under Modified Atmosphere Packaging Conditions. "Thinking Beyond Tomorrow: a safe and nutritious food chain for the consumer, International Food Conf", 1, (2004), s.180.
  A.4 Akyol, Ç., Bayındırlı, A. and Alpas, H., Effect of Combined Treatment of High Hydrostatic Pressure and Mild Heat on Peroxidase inactivation in Green Beans, Peas and Carrots , Las Vegas, Nevada, USA, 2004 , 49H-6. "IFT Annual Meeting", 1, (2004), s.134.
  A.5 İfrij, İ, Yener, E. and Bayındırlı, A., Yüksek Basınç Sıvı Ekstraksiyonu ile Vişne Posasından Fenolik Madde Elde Edilmesi. "Gıda Kongresi, 2005", 1, (2005), s.486-489.
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