Dr. Yasin Ozdemir
Research ScientistAtaturk Central Horticultural Research Institute, Turkiye
Highest Degree
Ph.D. in Food Science and Technology from Namik Kemal University, Turkiye
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Ataturk Central Horticultural Research Institute, Turkiye
Biography
Dr. Yasin Ozdemir is currently working as Expert Researcher at Food Technologies Department of Ataturk Central Horticultural Research Institute, Turkey. He has completed his Ph.D. in Food Science and Technology from Namik Kemal University, Turkey. His area of expertise includes Olive, Bitter Melon, Olive Cross Breeding, Table Olive, L. Plantarum, Drynig, Olive Oil, Fermentation, Tomato, Cross Breeding, and Food. He has 66 publications in journals contributed as author/co-author.
Area of Interest:
Food Science and Technology
100%
Olive
62%
Cross Breeding
90%
L. Plantarum
75%
Fermentation
55%
Research Publications in Numbers
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Chapters
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Articles
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Abstracts
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Selected Publications
- Ozdemir, Y. and S. Kurultay, 2015. Physicochemical characteristics of advanced table olive selections at green and black ripeness obtained by crossbreeding. Agric. Food, 3: 21-31.
- Ozdemir, Y. and S. Kurultay, 2015. Determination of physicochemical properties of some crossed olives and their convenience to black table olive fermentation by using lactobacillus plantarum as a starter culture. Agric. Food, 3: 416-424.
Direct Link | - Ozdemir, Y., E. Guven and A. Ozturk, 2014. Understanding the characteristics of oleuropein for table olive processing. Food Proc. Technol., 5: 1-6.
Direct Link | - Bozbiyik, K., Y. Ozdemir and B. Tuncel, 2014. Prevention from iodine deficiency disorders and iodine analysis methods in food. Acad. Food, 12: 57-62.
Direct Link | - Ozdemir, Y., N.A. Tangu and M.E. Akcay, 2013. Generating omega-3 rich olive oil by cross breeding. Eur. J. Lipid Sci. Technol., 115: 977-981.
CrossRef | Direct Link | - Ozdemir, Y., E. Guven, B. Altinbas and Ozdemir, 2013. Soy protein alternatives for meat product industry. Electron. J. Food Technol., 8: 44-51.
- Ozdemir, Y., E. Guven and A. Ozturk, 2013. Enzyme technology in food industry. Analiz, 35: 38-41.
- Ozdemir, Y., A. Ozturk, E. Guven, M. Ozkan and S. Kurultay, 2013. Mycotoxin risk in table olive. Analysis, 35: 42-48.
- Ozdemir, Y., M.E. Akcay and S. Kurultay, 2011. Physicochemical changes during maturation of gemlik olive. Bahce J., 41: 1-7.
- Ozdemir, Y., M.E. Akcay and S. Kurultay, 2011. A general view to dual purpose (table and oil) olive variety candidates obtained by breeding programs. Bahce J., 40: 29-36.
Direct Link | - Ozturk, A., Y. Ozdemir and Z. Goksel, 2009. Apple vinegar and its therapeutic effects. Res. J. Agric. Sci., 2: 155-158.
Direct Link | - Ozdemir, Y., S. Erdogan, E.O. Sayin and S. Kurultay, 2009. Changes of patulin concentration in apple products during processing stages: A review. Res. J. Agric. Sci., 2: 47-52.
Direct Link | - Ozdemir, Y., M.E. Akcay and M. Ozkan, 2009. Apple as a functional food. Res. J. Agric. Sci., 2: 51-55.
Direct Link | - Ozdemir, Y., E.O. Sayin and S. Kurultay, 2009. Latest apple drying technologies: A review. Res. J. Agric. Sci., 2: 43-46.
Direct Link | - Yilmaz, I., O. Sayin and Y. Ozdemir, 2007. Effects of hormon usess in stock breeding on consumer health. Electron. J. Food Technol., 3: 51-61.