Dr. Ozlem Emir Coban

Dr. Ozlem Emir Coban

Assistant Professor
Firat University, Turkey


Highest Degree
Ph.D. in Fish Processing Technology from Firat University, Turkey

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Biography

Dr. Ozlem Emir Coban is currently working as Associate Professor at Faculty of Fisheries, Department of Fish Processing Technology, Firat University, Elazig, Turkey. She completed her MSc in 2004 and PhD in 2010 with thesis entitled: The Effect of Some Essential Oils on the Shelf Life of Smoked and Vacummed Rainbow Trout (Oncorhynchus mykiss W.1792) Fillets at Firat University, Turkey. Her area of research and professional interest includes Seafood Processing Technology, Food Microbiology, Antimicrobial Activity, Essential Oils, Food Packaging, Fatty Acid Composition and Antioxidants. To her credit 29 articles are published in International and National Refereed Journals as author/co-author. She also presented and published 3 articles in International Conferences and Symposium and 16 in National Symposia and Conferences. She also received number of Grants and Contracts related to her research field. She received honor for Encouragement of scientific publications (TUBITAK), for 7 Paper. She is serving as reviewer in more than 15 international journals and editorial board member in more than 12 scientific international journals. She also received certificates for Basic Quality Management, Environmental Management, Occupational Safety and Health, Internal Auditor, Risk Analysis and Food Safety.

Area of Interest:

Food Science Technology
100%
Fish Nutrition
62%
Food Chemistry
90%
Food Analysis
75%
Dairy Processing
55%

Education

2006

Ph.D.

Firat University, Turkey

Fish Processing Technology

Selected Publications

  1. Coban, O.E., B. Patir and O. Yilmaz, 2012. Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W.1792) fillets. J. Food Sci. Technol., 51: 2741-2747.
    CrossRef  |  Direct Link  |  

  2. Coban, O.E., 2012. Evaluation of essential oils as a glazing material for frozen rainbow trout (Oncorhynchus mykiss) fillet. J. Food Process. Preserv., 37: 759-765.
    CrossRef  |  

  3. Coban, O.E. and O.P. Can, 2012. The effect of active packaging film containing rosemary extract on the quality of smoked rainbow trout (Oncorhynchus mykiss). J. Aquatic Food Prod. Technol., 22: 361-370.
    CrossRef  |  

  4. Coban, O.E. and E. Ozpolat, 2012. The effects of dıfferent concentratıons of rosemary (Rosmarınus offıcınalıs) extract on the shelf lıfe of hot-smoked and vacuum-packed lucıobarbus esocınus fıllets. J. Food Process. Preserv., 37: 269-274.
    CrossRef  |  

  5. Inanli, G., A. Karaton and N.E. Coban, 2011. Sensorial, chemical and microbiological quality of anchovy cake. Afr. J. Biotechnol., 10: 9870-9874.
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  6. Inanli, A.G., G. Oksuztepe, E. Ozpolat and O.E. Coban, 2011. Effects of acetic acid and different salt concentrations on the shelf life of caviar from rainbow trout (Oncorhynchus mykiss W. 1792). J. Anim. Vet. Adv., 10: 3172-3178.
    CrossRef  |  

  7. Inanli, A.G., A. Ozpolat, O.E. Coban and N. Karaton, 2011. [Trout cake making and sensorial, chemical qualities of the product]. Res. J. Biol. Sci., 4: 149-153, (In Turkish).
    Direct Link  |  

  8. Coban, O.E. and O. Yilmaz, 2011. Effect of chromium on fatty acids composition of scaly carp (Cyprinus carpio carpio Linnaeus, 1758). Fresenius Environ. Bull., 20: 2485-2488.

  9. Ozpolat, E., O.E. Coban and B. Patir, 2010. The sensory features of rainbow trout (Oncorhynchus mykiss) marinades prepared in different asetic acid and eugenol ratios. J. Fish. Sci., 4: 329-336.

  10. Oksuztepe, G., O. Coban and H. Guran, 2010. The effect of addition of sodium lactate in fish balls made from Fresh Rainbow Trout (Oncorhynchus mykiss W.). J. Fac. Vet. Med. Kafkas Univ., 16: 65-72.
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  11. Inanli, A.G., O.E. Coban and M. Dartay, 2010. The chemical and sensorial changes in rainbow trout caviar salted in different ratios during storage. Fish. Sci., 76: 879-883.
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  12. Inanli, A.G., A. Ozpolat, O.E.Coban and N. Karaton, 2010. Chemical composition of marinated anchovy (Engraulis encrasicolus L., 1758) and sensory evaluation in different sauce. J. Fish. Sci., 4: 455-461.

  13. Coban, O.E. and B. Patir, 2008. Investigation of histamine level and some chemical quality parameters in fish consumed in elazig city. Int. J. Sci. Technol., 3: 59-65.
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