Dilek boyacioglu publications_10

  • 1,276 views
Uploaded on

Publication list of Dilek Boyacioglu

Publication list of Dilek Boyacioglu

More in: Career , Technology , Business
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
    Be the first to like this
No Downloads

Views

Total Views
1,276
On Slideshare
0
From Embeds
0
Number of Embeds
0

Actions

Shares
Downloads
0
Comments
0
Likes
0

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide

Transcript

  • 1. DILEK BOYACIOĞLU Istanbul Technical University  (90) (212) 285 6039‐6040 / (90) (532) 366 8838  School of Chemical‐Metallurgical Engineering   boyaci@itu.edu.tr   Department of Food Engineering  http://www.akademi.itu.edu.tr/boyaci/    34469 Maslak, Istanbul ‐ TURKEY  Skype ID# dilekboyacioglu   Publications International Journals: 1. Capanoglu E, Beekwilder J., Boyacıoğlu D., Hall R., De Vos R.C. 2009. The effect of industrial food processing on potentially health-beneficial tomato antioxidants. Critical Reviews in Food Science and Nutrition (in press) (SCI). 2. Capanoglu E., Boyacıoğlu D. 2008. Improving the Quality and Shelf Life of Turkish Almond Paste. J. Of Food Quality 31 (4):429-445 (SCI). 3. Nilüfer D., Boyacıoğlu D., Vodovotz Y. 2008. Functionality of Soy Milk Powder and Its Components in Fresh Soy Bread. Journal of Food Science, 73 (4): C275-C281 (SCI). 4. Capanoglu E, Beekwilder J., Boyacıoğlu D., Hall R., De Vos R.C. 2008. Changes in Antioxidant and Metabolite Profiles during Production of Tomato Paste J. Agric. Food Chem., 56, 964–973 (SCI). 5. Moco, S., Capanoglu E., Tikunov Y. Bino R.J., Boyacıoğlu D., Hall R.D., Vervoort J., De Vos R. C. H. 2007. Tissue specialization at the metabolite level is perceived during the development of tomato fruit. Journal of Experimental Botany, 58 ( 15-16):4131-4146 (SCI). 6. Nilüfer, D. and Boyacıoğlu D. 2002. A Comparative Study of Three Different Methods For The Determination of Aflatoxins In Tahini. J. Agric. Food Chem. 50 (12); 3375-3379 (SCI). 7. Kurt, K., Boyacıoğlu D. and M.H. Boyacıoğlu. 2000. Prediction of ash content of bread flours by Branscan 1000. World Grain 18 (9): 36, 38. 8. Bostan, A. & Boyacıoğlu D. 1997. Kinetics of non-enzymatic color development in glucose syrups during storage. Food Chemistry 60 (4): 581-585 (SCI). 9. Boyacıoğlu D. & Hettiarachchy, N.S. 1995. Changes in biochemical components of wheat infected with Fusarium graminearum. Journal of Cereal Science 21 (1): 57-62 (SCI). 10. Boyacıoğlu D, Hettiarachchy, N.S., & D'Appolonia, B.L. 1993. Additives affect deoxynivalenol (vomitoxin) flour during breadbaking. Journal of Food Science 58 (2): 416- 418 (SCI). 11. Boyacıoğlu D., Hettiarachchy, N.S., & Stack, R.W. 1992. Effect of three systemic fungicides on deoxynivalenol (vomitoxin) production by Fusarium graminearum in wheat. Canadian Journal of Plant Science 72 (1): 93-101 (SCI). 12. Boyacıoğlu D. & Gönül, M. 1990. Survey of aflatoxin contamination of dried figs grown in Turkey in 1986. Food Additives and Contaminants 7(2): 235-237 (SCI). 13. Boyacıoğlu D. & Gönül, M. 1988. Comparison of four thin layer chromatographic methods for the determination of aflatoxins in raisins. Journal of Association of Official Analytical Chemists 71(2): 280-282 (SCI). International Book Chapters: 1. Boyacioglu D, Nilufer D, Capanoglu E. 2009. Flavor Compounds in Foods. In “Advances in Food Biochemistry” Eds., F Yildiz, T Labuza, & M Besri. CRC Press, Inc. -1-
  • 2. International Seminars, Symposium & Congresses: 1. Sunay, AE, Boyacioglu D, Akdoğan G. 2009. A valuable tool for new product development: consumer acceptance of creamed honey. Apimondia 2009, 41st Congress, 15-20 September, 2009, Montpellier, France. 2. Sunay, AE, Boyacioglu D. 2009. Determination of origin in honey. Apimondia 2009, 41st Congress, 15-20 September, 2009, Montpellier, France. 3. Sunay, AE, Boyacioglu D, Nilufer Erdil D, Süzme S. 2009. Crystallization behavior of Turkish honeys by DSC. Apimondia 2009, 41st Congress, 15-20 September, 2009, Montpellier, France. 4. Nilufer Erdil D, Sunay AE, Boyacioglu D, Demir N, Süzme S. 2009. Crystallization behavior of Turkish honeys by DSC. IFT’09 Annual Meeting &Expo, June 06-10, 2009, Anaheim California, USA. 5. Capanoglu E, Ekin I, Atalay H, Nilufer Erdil D, Boyacioglu D. 2009. Effect of traditional home cooking on the antioxidant profile of Turkish tomato products. IFT’09 Annual Meeting &Expo, June 06-10, 2009, Anaheim California, USA. 6. Nilufer Erdil D, Capanoglu E, Tas B, Boyacioglu D. 2009. Investigation of phenolic compounds in wastes of raki processing. IFT’09 Annual Meeting &Expo, June 06-10, 2009, Anaheim California, USA. 7. Capanoglu E, Matros A, Boyacioglu D, Mock H-P. 2009. Changes in 3-GT and PAL activities during the development of tomato fruit. IFT’09 Annual Meeting &Expo, June 06- 10, 2009, Anaheim California, USA. 8. Tacer Z, Boyacioglu MH, Boyacioglu D. Bioactive compounds of a healthy whole-wheat product, bulgur. IFT’09 Annual Meeting &Expo, June 06-10, 2009, Anaheim California, USA. 9. Boyacıoğlu D. 2009. “Accreditation of Engineering Programs in Turkey”. A Workshop between Turkish and Romanian Universities on Continuous Quality Improvement, March 23-24, 2009, Ovidius University at Constanta, Romania. 10. Boyacıoğlu D. 2009. “Quality Management Approach in Higher Education in Turkey” A Workshop between Turkish and Romanian Universities on Continuous Quality Improvement, March 23-24, 2009, Ovidius University at Constanta, Romania. 11. Boyacıoğlu D. 2009. “Quality Management Case Study: ITU” A Workshop between Turkish and Romanian Universities on Continuous Quality Improvement, March 23-24, 2009, Ovidius University at Constanta, Romania. 12. Tacer Z, Boyacıoğlu M.H., Boyacıoğlu D. 2008. “Total phenols and antioxidant capacity of Bulgur” 2008 AACC International Annual Meeting, 21 - 24 Eylül, 2008, Honolulu, HI, USA. 13. Capanoglu E, Boyacıoğlu D, Beekwilder J, Hall R.H, De Vos C.H.R. “Changes in metabolite profiles during the production of tomato paste” IFT’08 Annual Meeting &Expo, June 28-July 1, 2008, New Orleans, USA. 14. Capanoglu E, Matros A, Boyacıoğlu D, Peterek S, Mock H.P. “Changes in 3-glucosyl transferase activity during the production of tomato paste” IFT’08 Annual Meeting &Expo, June 28-July 1, 2008, New Orleans, USA. 15. Capanoglu E, Moco S, Tikunov Y, Bino R.J, Boyacıoğlu D, Hall R.D, Vervoort J, De Vos C.H.R. “Antioxidants in different tissues of tomatoes as changing by developmental stages” IFT’08 Annual Meeting &Expo, June 28-July 1, 2008, New Orleans, USA. 16. Ulutaş N, Sağdur S, Nilüfer Erdil D, Capanoglu E, Boyacıoğlu D. “Application Of Grape Seed Wastes From Rakı Processing in Cake Formulations” ICC International Conference Bosphorus 2008, 24-26 April 2008, Istanbul, Turkey. -2-
  • 3. 17. D. Nilüfer Erdil, Boyacıoğlu D. “Evaluating Functional Properties of Soy Based Ingredients” ICC International Conference Bosphorus 2008, 24-26 April 2008, Istanbul, Turkey. 18. Nilüfer D., Capanoglu, E., Boyacıoğlu D. “Comparison of Widely Used Total Antioxidant Capacity Assays” ICFN 2nd International Congress on Food and Nutrition, 24-26 Ekim, 2007, Istanbul, Turkey. 19. Capanoglu E., Nilüfer D., Boyacıoğlu D. 2007. “Effect of Processing on Antioxidant Capacities of Several Food Materials” ICFN 2nd International Congress on Food and Nutrition, 24-26 Ekim, 2007, Istanbul, Turkey. 20. Capanoglu E., Boyacıoğlu D., Beekwilder J., Hall R.H., De Vos C.H.R. “Changes in Antioxidants During Production of Grape Concentrate” ICFN 2nd International Congress on Food and Nutrition, 24-26 October, 2007, Istanbul, Turkey. 21. Nilüfer D., Boyacıoğlu D., Vodovotz Y. “Correlations Between Polyphenol, Isoflavone Content and Antioxidant Activity Determination Methods in Soy Based Ingredients” ICFN 2nd International Congress on Food and Nutrition, 24-26 Ekim, 2007, Istanbul, Turkey. 22. Atasoy İ., Ergin İ., Boyacıoğlu D. and Nilüfer D. “Changes in the phenolic profiles and antioxidant activities from cocoa to chocolate during chocolate processing” IFT Annual Meeting, July 28-August 1, 2007, Chicago, USA. 23. Nilüfer, D., Boyacıoğlu D., Vodovotz Y. “Principal component analysis (PCA) of the effects of soymilk powder components on soy bread quality during storage” IFT Annual Meeting, July 28-August 1, 2007, Chicago, USA. 24. Tacer Z., Boyacıoğlu M.H., Boyacıoğlu D., Çolak H., Arduzlar D, Nilüfer D. “Evaluation of starch gelatinization during cooking and drying process in bulgur production” IFT Annual Meeting, July 28-August 1, 2007, Chicago, USA. 25. Capanoglu E., Boyacıoğlu D., Beekwilder J., Hall R.H., De Vos C.H.R. Comparison of antioxidant profiles of cornelian cherry (Cornus mas) and strawberry. “IFT Annual Meeting”, 28 July-1 August, 2007, Chicago, USA. 26. Capanoglu E., Boyacıoğlu D., Beekwilder J., Hall R.H., De Vos C.H.R. “Antioxidant potential of two cherry types grown in turkey: laurel cherry (Prunus laurocerasus) and cherry (Prunus cerasus)” IFT Annual Meeting, 28 July-1 August, 2007, Chicago, USA. 27. Capanoglu E., Boyacıoğlu D., Beekwilder J., Hall R.H. De Vos C.H.R. “Changes in antioxidants during the production of tomato paste” IFT Annual Meeting, 28 July-1 August, 2007, Chicago, USA. 28. Capanoglu E., Beekwilder, J., Boyacıoğlu D., Hall R.H., De Vos C.H.R. “The effect of Mediterranean paste-fabrication on health-associated compounds in tomato:A biochemical analysis of antioxidant compounds”. EU 6th Framework FLORA Meeting, May 21-23, 2007, Gargnano, Italy 29. Capanoglu E., Matros A., Peterek S., Boyacıoğlu D., Mock H.P. “Investigating the Enzymatic Activity During Paste Processing” EU 6th Framework FLORA Meeting, May 21-23, 2007, Gargnano, Italy 30. Nilüfer D., Erucar S., Boyacıoğlu D., Capanoglu E. “Phenolic contents and antioxidant activities of different herbs (blackberry leaf, elderberry flower and dandelion root) used in mix herbal teas marketed in Turkey” IFT Annual Meeting, June 24-28, 2006, Orlando, USA. 31. Capanoglu E., Işık Ü., Boyacıoğlu D., Nilüfer D. “The effect of inulin & isomalt addition on the physical, chemical and rheological properties of yoghurt ice cream” IFT Annual Meeting, June 24-28, 2006, Orlando, USA. 32. Nilüfer D., Capanoglu E., Boyacıoğlu D. “Phenolic content and antioxidant activity of fresh persimmon fruit (Diospyros kaki Thumb) grown in Turkey” IFT Annual Meeting, June 24- 28, 2006, Orlando, USA. -3-
  • 4. 33. Eruçar S., Boyacıoğlu D., Nilüfer D., Capanoglu E. “Evaluating phenolic contents and antioxidant activities of different herb (blackberry leaf, elderberry flower and dandelion root) infusions” 2nd International Congress on Functional Foods and Nutraceuticals, April 26-29, 2006, İstanbul TURKEY. 34. Işık Ü., Capanoglu E., Boyacıoğlu D., Nilüfer D. “The effect of inulin & isomalt addition on the sensory attributes of yoghurt ice cream” 2nd International Congress on Functional Foods and Nutraceuticals, April 26-29, 2006, İstanbul, Turkey. 35. Capanoglu E., Nilüfer D., Boyacıoğlu D. “Phenolic content and antioxidant activity of dry jujube fruit (Zizyphus vulgaris) consumed in Turkey” 2nd International Congress on Functional Foods and Nutraceuticals, April 26-29, 2006, İstanbul, Turkey. 36. Nilüfer, D., Capanoglu, E., Boyacıoğlu D. “Evaluating Antıoxıdant Power Of Rosehıp (Rosae Caninae) In Olive Oil During Storage” 26th ISF World Congress "Modern Aspects of Fats and Oils, 25 -28 September 2005, Prague, Czech Republic. 37. Capanoglu, E., Nilüfer, D., Boyacıoğlu D. “Evaluating Antioxidant Power Of Netle (Urtica herba) In Olive Oil During Storage” 26th ISF World Congress "Modern Aspects of Fats and Oils, 25 -28 September 2005, Prague. Czech Republic. 38. Boyacıoğlu D. “Food Engineering Education in Istanbul Technical University (ITU) and Research Projects on Impact of Food on Health” Kansas State University, Dept. Of Grain Science and Industry, November 25, 2005, Manhattan, KS, USA. 39. Sunay A. Boyacıoğlu D. “Determination of Geographical Origin in Honey” APIMONDIA Annual Meeting, Dublin August 21-25, 2005, Ireland. 40. Ömeroğlu P., Boyacıoğlu D., Ambrus A., Karaali A. “Application of Method Validation Procedures to pesticide residue analysis” 4th MGPR International Symposium of Pesticides in Food and the Environment in Mediterranean Countries, Sept. 21-24, 2005, Kuşadası, Aydın. 41. Ömeroğlu P., Boyacıoğlu D., Ambrus A., Karaali A. “Uncertainty sources in pesticide analysis” 4th MGPR International Symposium of Pesticides in Food and the Environment in Mediterranean Countries, Sept. 21-24, 2005, Kuşadası, Aydın. 42. Ömeroğlu P., Ambrus A., Boyacıoğlu D., Culin S., Aysal P., Kwong M.C. “Uncertainty estimation of sample processing in pesticide residue analysis” 4th MGPR International Symposium of Pesticides in Food and the Environment in Mediterranean Countries, Sept. 21-24, 2005, Kuşadası, Aydın. 43. Capanoglu E., Nilüfer D., Alkan Ö., Boyacıoğlu D. “Evaluating the antioxidative effect of different herbs in olive oil” 1st International Food and Nutrition Congress, 15-18 July, 2005, İstanbul. 44. Nilüfer D., Capanoglu E., Boyacıoğlu D. “Soy isoflavones: health effects, bioavailability and effects of processing” 1st International Food and Nutrition Congress, 15-18 July, 2005, İstanbul. 45. Nilüfer D., Cakir E., Koc H., Capanoglu E., Boyacıoğlu D. “Antioxidative properties of dried fruits” IFT Annual Meeting, July 15-20, 2005, New Orleans, USA. 46. Boyacıoğlu D. “Food Engineering Education in Istanbul Technical University” University of Arkansas, Dept. Of Food Science, 24 Aug., 2004, Fayetteville, AR, USA. 47. Boyacıoğlu D. “Improving learning outcomes in food chemistry course: A case study” IFT 2004 Annual Meeting & Food Expo, July 12-16, 2004, Las Vegas, USA. 48. Nilüfer D., Alkan Ö., Capanoglu E., Boyacıoğlu D. “Antioxidative effect of different herbs and garlic in olive oil” IFT 2004 Annual Meeting & Food Expo, July 12-16, 2004, Las Vegas, USA 49. Boyacıoğlu M.H., Sunter, K., Boyacıoğlu D. “Effect of tempering temperature and time on wheat flour quality” IFT 2004 Annual Meeting & Food Expo,July 12-16, 2004, Las Vegas, USA. -4-
  • 5. 50. Köz P., Boyacıoğlu D., Özçelik B. “Development of a functional Turkish desert: Dietetic and Diabetic Baklava” IFT 2004 Annual Meeting & Food Expo,July 12-16, 2004, Las Vegas, USA 51. Boyacıoğlu D. “Genetically Modified Functional Foods.1st International Congress on Functional Foods and Nutraceuticals” 1st International Congress on Functional Foods and Nutraceuticals, April 27-29, 2004, Antalya WOW Topkapı Palace Hotel, Aksu-Antalya, Turkey. 52. Nilüfer, D., Boyacıoğlu D. “Antioxidant Dietary Fiber as a Functional Food Ingredient” 1st International Congress on Functional Foods and Nutraceuticals, April 27-29, 2004. Antalya WOW Topkapı Palace Hotel, Aksu-Antalya TURKEY. 53. Nilüfer D., Boyacıoğlu D. “Current Aspects in the Allergenicity of Genetically Modified Foods” 5th International Congress of Turkish Society of Toxicology, October 30 – November 2, 2003, Antalya. 54. Nilüfer D., Boyacıoğlu D. “Toxicological Evaluation of Aflatoxins With the Risk in Turkey” 5th International Congress of Turkish Society of Toxicology, October 30 – November 2, 2003, Antalya, Turkey. 55. Capanoglu E., Boyacıoğlu D. “Cyaogenic glycosides and cyanide poisoning” 5th International Congress of Turkish Society of Toxicology, October 30 – November 2, 2003, Antalya, Turkey. 56. Capanoglu E., Boyacıoğlu D. “Plant Growth regulators and their toxicological effects” 5th International Congress of Turkish Society of Toxicology, October 30 – November 2, 2003, Antalya, Turkey. 57. İpek C., Boyacıoğlu M.H., Boyacıoğlu D., Tülbek, M.Ç. “Use of corn syrups in traditional Turkish bread” IFT Annual Meeting & Food Expo, July 12-16, 2003. Chicago, IL, USA. 58. Tülbek M.Ç., Panigrahi S., Borhan S., Boyacıoğlu M.H., Boyacıoğlu D., Hall, C. “Prediction of alkaline noodle sensory attributes by multiple regression and neural network models” IFT Annual Meeting & Food Expo, July 12-16, 2003. Chicago, IL, USA. 59. Boyacıoğlu M.H., Boyacıoğlu D. “Food engineering education in Turkey: Past, today and future” IFT Annual Meeting & Food Expo, July 12-16, 2003. Chicago, IL, USA. 60. Capanoglu E., Boyacıoğlu D., Nilüfer D. “Improving the quality and shelf-life of almond paste” IFT Annual Meeting & Food Expo, July 12-16, 2003. Chicago, IL, USA. 61. İlyasoğlu H., Nilüfer D., Boyacıoğlu D. “Hydroxyproline determination methods in meat products” IFT Annual Meeting & Food Expo, July 12-16, 2003. Chicago, IL, USA. 62. Nilüfer D., Boyacıoğlu D. “Determination of aflatoxins in hazelnut paste with two different methods” IFT Annual Meeting & Food Expo, July 12-16, 2003. Chicago, IL, USA. 63. Hafıza E., Nilüfer D., Boyacıoğlu D. “Detecting Adulteration of Milk Powder with Whey Powder” 26th IDF World Dairy Congress, September 24-27, 2002, Paris, France. 64. Boyacıoğlu D., Nilüfer D., Capanoglu E. “A Need for Global Approach: Legislation of Genetically Modified Foods in the World and Turkey” AOCS World Conference and Exhibition in Oilseed and Edible, Industrial and Specialty Oils, August 12-15, 2002, Istanbul, Turkey. 65. Tülbek M.Ç., Schwarz J., Boyacioglu M.H., Boyacıoğlu D. “Prediction of wheat flour and noodle quality parameters with farinograph band width” 87th AACC Annual Meeting, 13-17 October, 2002, Montreal, Quebec, Canada. 66. Tülbek M.Ç., Boyacioglu M.H., Boyacıoğlu D., Schwarz J.G. “Relationship between technological parameters of Turkish wheat flours and sensory attributes of noodles” IFT Annual Meeting & Food Expo, 15-19 June, 2002, Anaheim, California, USA. 67. Dıraman H., Boyacıoğlu M.H., Boyacıoğlu D., Khan K.A. “A study on changes of some protein fractions and farinograph values in suni – bug (Eurygaster spp.) damaged wheat -5-
  • 6. by steam – tempering” 86th Annual Meeting of American Association of Cereal Chemists, 14-17 Ekim 2001, Charlotte, NC, USA. 68. Boyacıoğlu D., Boyacıoğlu M.H. “Food Safety and The Milling Industry” AOM Middle East Africa District 16, 12th Annual Conference & Trade Show, 9-11 October 2000, Antalya, Turkey. 69. Depmeci T., Boyacıoğlu D., Nilüfer D. “Effect of demineralized whey powder on sensory properties of strawberry flavored yogurt” 4th International Conference on Agro and Food Physics, May 16-20, 2000, Istanbul, Turkey. 70. Tülbek Ç. Boyacıoğlu M.H., Boyacıoğlu D. “Chemical, rheological, and technological variables and their relationships in noddle making quality of Turkish flours” 4th International Conference on Agro and Food Physics, May 16-20, 2000, İstanbul, Turkey. 71. Boyacıoğlu D. “Genetically Modified Foods” 4th Congress of Toxicology in Developing Countries. "Chemical Safety for Every Country", 6-10 Kasım 1999, Antalya, Turkey. 72. Tülbek Ç., Boyacıoğlu M.H., Boyacıoğlu D. “Noodle making quality of Turkish wheat flours” 17th ICC Conference "Cereal Across The Continents" June 6-9, 1999, Valencia, Spain. 73. Kurt K., Boyacıoğlu D., Boyacıoğlu M.H. “Prediction of ash content of bread flours by Branscan 1000” 17th ICC Conference "Cereal Across The Continents" June 6-9, 1999, Valencia, Spain. 74. Bostan A., Boyacıoğlu D., Karaali A. “Kinetics of non-enzymatic color development and shelf-life prediction in corn syrups” Annual Meeting of Cereal Chemistry Division of Royal Australian Chemical Institute. September 16-19, 1997, Perth, Australia. 75. Boyacıoğlu D. “Good laboratory practices in the food industry” The World Congress and Exhibition on Oilseed and Edible Oil Processing, American Oil Chemist Society, October 6- 10, 1996, Istanbul, Turkey. 76. Boyacıoğlu D., Hettiarachchy N.S., D'Appolonia B.L. “The effect of deoxynivalenol (vomitoxin) contamination on biochemical components of wheat” 4th International Congress on Food Industry, April 19-23, 1993, İzmir, Turkey. 77. Boyacıoğlu D., Hettiarachchy N.S., D'Appolonia B.L. “The effect of food additives on vomitoxin in aqueous solutions and in bread” The Annual Meeting of Institute of Food Technologists, June 20-24, 1992, New Orleans, Louisiana, USA. 78. Boyacıoğlu D., Hettiarachchy N.S., Stack, R.W. “Effect of some selected fungicides on deoxynivalenol (vomitoxin) production by Fusarium graminearum in wheat” 75th Annual Meeting of the American Association of Cereal Chemists, October 14-18, 1990, Dallas, Texas, USA. National Journals (In Turkish): 1. Capanoglu E., Boyacıoğlu, D. 2010. Meyve ve Sebzelerin Flavonoid İçeriği Üzerine İşlemenin Etkisi. Akademik Gıda Dergisi (accepted). 2. Capanoglu E., Boyacıoğlu, D. 2010. “Meyve ve Sebzelerin Flavonoid İçeriği Üzerine İşlemenin Etkisi” Akademik Gıda Dergisi, 42: 41-46. 3. Nilüfer D, Boyacıoğlu D. 2008. “Functional Components of Soy and Soy Products” Gıda, 33(5):241-250. 4. Atasoy E, Ergin İ, Nilüfer D, and Boyacıoğlu D. 2007. “Changes in Phenolics During Processing of Chocolate” Gıda Teknolojisi, 11 (9): 58-60. 5. Boyacıoğlu D. 2007. “Food Safety Research in Turkey” Gıda Güvenliği Dergisi, 1 (3): 28- 30. 6. Eruçar, S., Boyacıoğlu D., Nilüfer D., 2006. “Phenolics and Antioxidant Capacity of Herbal Teas” Gıda Teknolojisi 10(12): 68-71. -6-
  • 7. 7. Çavuşoğlu, S., Boyacıoğlu D. ve D. Nilüfer. 2005. “Labelling of food additives in some food products in Turkish markets” Gıda Teknolojisi, 9 (11): 80-83. 8. Boyacıoğlu D. 2005. “Food Safety” Toksikoloji Dergisi 3(4): 37-39. 9. Boyacıoğlu D. 2004. “A new research area: Functional Foods” Dünya Gıda 9 (2): 38-39. 10. Boyacıoğlu D. 2004. “Consumers needs to be informed” Dünya Gıda 9 (1): 92-94. 11. Boyacıoğlu D. 2004. “Food Additives and Consumer Concerns” Tabldot 29: 38-41. 12. Boyacıoğlu D. 2004. “Food Safety on Public Media” Tabldot 27: 40-41. 13. Boyacıoğlu D. 2003. “Current Status of Catering Sector” Tabldot 26: 38-40 14. Boyacıoğlu D. 2003. “Food Ethics” Tabldot 25:28-30 and Gıda Teknolojisi 10:35-36. 15. Boyacıoğlu D. 2003. “Food Engineers and the Catering Sector” Tabldot 24:30-32 16. Nilüfer, D. & Boyacıoğlu D. 2003. “Review of Aflatoxin Methodology” Dünya Gıda 6:76- 81. 17. Boyacıoğlu D. 2003. “Organic Agriculture” Dünya Gıda 3:81-85. 18. Boyacıoğlu D. 2003. “Ecological Agriculture” İTÜ Vakfı Dergisi 40:59-64. 19. Tülbek M Ç, Boyacıoğlu M H & Boyacıoğlu D. 2002. “Sensory Properties of Noodles Produced From Turkish Wheat Flours” Dünya-Gıda 1: 58-64. 20. Nilüfer D, Çapanoğlu E & Boyacıoğlu D. 2002. “Genetically Modified Foods and International Legislation” Biyoteknoloji Sektör Dergisi 2(7):51-54. 21. Nilüfer D. & Boyacıoğlu D. 2001. “Survey of Aflatoxins in Tahini” Dünya Gıda 1:65-69 22. Tülbek M Ç, Boyacıoğlu M H & Boyacıoğlu D. 2001. “Noodle Quality Produced From Turkish Wheat Flours” Gıda 26 (6): 393-401. 23. Depmeci T, Boyacıoğlu D & Nilüfer D. 2000. “Sensory Properties of Whey Powder Added Yoghurt With Fruit” Dünya Gıda 2000-04: 56-59. 24. Mercan N, Boyacıoğlu M H & Boyacıoğlu D. 2000. “Emulsifiers Affect Cake Quality” Dünya-Gıda 57:75-76, 77-81. 25. Kurt K, Boyacıoğlu D & M H Boyacıoğlu. 1999. “Predicting of Ash Content of Wheat Flours by Branscan 1000” Unlu mamüller Teknolojisi 8 (4): 26-28,30. 26. Kunukçu F & D Boyacıoğlu. 1999. “Food Consumption Patterns in Istanbul” Gıda Bilimi ve Teknolojisi 4 (1): 4-11. 27. Boyacıoğlu D. 1998. “Food Safety and HACCP System” Gıda ve Teknoloji 3 (1): 78-80. 28. Boyacıoğlu D. 1997. “Good Laboratory Practices in Food Industry and Accreditation” Gıda ve Teknoloji, 1 (1): 50-63. 29. Boyacıoğlu D. 1996. “Current Status of Food Catering Sector In Istanbul” Gıda ve Teknoloji 1 (6): 35-43. 30. Boyacıoğlu D. & C. Tezcan. 1996. “Dietary Fiber Sources and Healthy Living” Gıda ve Teknoloji, 1(1):5-15. 31. Boyacıoğlu D. 1996. “Food Safety” A Handbook of Food Manufacturer. Istanbul Great City Municipality Publ. No: 6, 33-55. 32. Boyacıoğlu D. 1996. “Nutritional Quality of Foods” A Handbook of Food Manufacturer. Istanbul Great City Municipality Publ. No: 6, 57-79. 33. Boyacıoğlu D. 1996. “Effect of Food Processing and Storage on Nutritional Properties” A Handbook of Food Manufacturer. Istanbul Great City Municipality Publ. No: 6, 81-94. 34. Boyacıoğlu D. & Z. Vuralhan. 1995. “Application of Fructose Syrups in Food Industry” Dünya-Gıda (1): 8-11. -7-
  • 8. 35. Boyacıoğlu D. 1994. “Sporulation Of Fusarium Graminearum In Different Media” Ege Univ. Eng. Fac. Publ. Seri:B Food Engineering Cilt:12, Sayı: 1-2, 15-19. 36. Boyacıoğlu D. & M.H. Boyacıoğlu. 1994. “Dietary Fiber Determination Methodology II- Enzymatic Methods” Gıda 19 (3): 211-215. 37. Boyacıoğlu D. & M.H. Boyacıoğlu. 1994. “Dietary Fiber Determination Methodology I- Fundamentals, Acid and Detergent Methods” Gıda 19 (1): 57-62. 38. Boyacıoğlu D. 1993. “Implementation of HACCP System in Food Quality Control System” Gıda 18 (5): 297-301. 39. Boyacıoğlu D. 1993. “Consumer Trends Affect Bread Technology” Gıda Sanayii 7 (1): 18-23 & Un Mamülleri Dünyası 2 (3): 27-32. 40. Boyacıoğlu D. 1992. “Deoxynivalenol (Vomitoxin) In Cereals: Occurrence, Changes In Biochemical Components, Prevention And Degradation By Food Processing And Decontamination” Ege Univ. Eng. Fac. Publ. Seri:B Food Engineering 10 (2): 121-147. 41. Boyacıoğlu D. 1988. “Chemical Composition of Royal Jelly” Teknik Arıcılık, TKV Entegre Arıcılık Projesi Yayını 16: 27-29. 42. Boyacıoğlu D. & M Gönül. 1987. “Composition and Adulteration of Royal Jelly” Gıda 12(3): 163-166. 43. Boyacıoğlu D. & M Gönül. 1987. “Mycotoxin Determination Methodology II – Chemical Methods” Ege Univ. Eng. Fac. Publ. Seri:B Food Engineering 5(1): 91-100. 44. Boyacıoğlu D. & M Gönül. 1986. “Mycotoxin Determination Methodology I – Sampling, Biological and Immunochemical Methods & Confirmation” Ege Univ. Eng. Fac. Publ. Seri:B Food Engineering 4(2): 87-95. 45. Gönül M. & D Boyacıoğlu. 1986. “Application of Ranking Sensory Technique for Canned Peas” Ege Univ. Eng. Fac. Publ. Seri:B Food Engineering 4(1): 17-26. 46. Gönül M. & D Boyacıoğlu. 1985. “A Review of Aflatoxin Research in Turkey” Ege Univ. Eng. Fac. Publ. Seri:B Food Engineering 3(1): 127-135. 47. Çolakoğlu M, Gönül M, Kıncal N S, Boyacıoğlu D, Demir I & Ü Yaman. 1984. “Comparison of Nutritional Value of Foods Cooked With No Added Water Technique in Double-Bottom Stainless Steel Pots and Traditional Cooking Techniques” Gıda 9(4): 197- 205. National Books (In Turkish): 1. Boyacıoğlu D., Boyacıoğlu M H, Bostan A, Önder Ş, Aksoy A, Demir A, Baysal S, Ün R, Hobbs L, & F Petersen. 1998. Handbook of Corn Syrups. CARGILL Agric. Products Co. Inc., 77 pp., İstanbul, Turkey. 2. Altuğ T., Boyacıoğlu D., Kurtcan Ü., Demirağ K. 1990. “Analysis of Food Additives” Ege Univ. Eng. Fac. Publ. No.22, 244 pp., Bornova, İzmir, Turkey. 3. Altuğ T., Boyacıoğlu D. 1989. “Statistical Food Quality Control” Ege Univ. Eng. Fac. Publ. No.79, 68 p, Bornova, İzmir, Turkey. 4. Gönül M., Altuğ T., Boyacıoğlu D., Noka Ü. 1986. “Food Analysis” Ege Univ. Eng. Fac. Publ. No.64, 179 p, Bornova, İzmir, Turkey. National Book Chapter (In Turkish): 1. Boyacıoğlu, D., Nilufer, D., Çapanoğlu, E. 2010. Enzimlerin Gıda Endüstrisinde Uygulama Alanları, Biyoteknoloji, Ed. Aran, N., Nobel Yayın Evi (baskıda) 2. Boyacıoğlu D. 2007. “Nutrition and Safety of Organic Food”, Eds. Erarslan İ H and Şelli F. Sustainable Competion Advantages and Organic Agriculture : Strategies and Practices, 106-121 p. URAC (Organization for Research on International Competition), İstanbul, Turkey. -8-
  • 9. National Seminars, Symposium & Congresses (In Turkish): 1. Boyacıoğlu D. 2009. “Connecting Food to Consumers: Responsibilities for the Food Safetyl” 1st Food Safety Congress, December 4, 2009. İstanbul. 2. Boyacıoğlu D. 2009. “Food Legislation and Hygiene”, Hygiene Panel organized by Istanbul Chamber of Commerce, July 28, 2009. Istanbul. 3. Boyacıoğlu D. 2009. “Impact of Global Climate Change on Food Safety”, 1st International Global Climate Change and Agriculture Congress, May 28-29, 2009. Namık Kemal University, Tekirdağ. 4. Boyacıoğlu D. 2009. “Food Research at ITU”, Food Safety Conference, Organization of Ecological Agriculture (A Bridge Across Europe Boosting Food Quality Production EU Project), March 3, 2009. Istanbul. 5. Boyacıoğlu D. 2008. “Food Security Under Stress” October 16-World Food Day Panel, TUGİS, FAO-Turkey and Ministry of Agriculture and Rural Affairs, October 16, 2008. İstanbul. 6. Sunay A E, Boyacıoğlu D., 2008. “Detection of Adulteration of Honey By Aminoacid Composition” Turkey 10th Food Congress, May 21-23, 2008. Erzurum. 7. Sunay A E, Akdoğan G, Boyacıoğlu D. 2008. “Sensory Properties of Honey”, Turkey 10th Food Congress, May 21-23, 2008. Erzurum. 8. Boyacıoğlu D. 2007. “Food Sector in Turkey”, Panel on Food Sector in Turkey and Compliance to EU Legislation, TUGIS and TEKGIDA-İŞ, June 20, 2007. İstanbul. 9. Boyacıoğlu D. 2007. “Mycotoxins” 9th International Nutrition and Metabolism Congress, İstanbul University, Faculty of Medicine & Assoc. Of Chidren Nutrition and Metabolism & Assoc. Of Protection of Children With Phenylketonurie Disease, October 22-25, 2007. İstanbul. 10. Boyacıoğlu D. 2007. “Food Legislation and Food Packaging”, Food Packaging Workshop, Assoc. of Packagers and Assoc. of Food Safety, April 5-6 , 2007 and January 25-26, 2007. İstanbul. 11. Boyacıoğlu D. 2007. “Framework Programs of EU” Panel on Research Funds organized by EGIAD, April 2, 2007. İzmir. 12. Boyacıoğlu D. 2007. “Legislative Aspects of Food Biotechnology” BİYOTEK PLATFORMU TOPLANTISI, İTÜ MOGDAM ve Bosfor Bioscience Partners Danışmanlık Ltd Şti. 14 Ocak 2007. İstanbul. 13. Boyacıoğlu D., 2006. “Food Safety Research in Turkey”, Food Safety Conference, Ministry of Rural Affairs and Agriculture, November 2006. Ankara. 14. Boyacıoğlu D., 2006. “Current Hygiene Legislation”, World Food Day Symposium, Chambers of Food Engineers, Agriculture Engineers and Chemical Engineers, October 12- 13, 2006. Ankara. 15. Boyacıoğlu D., 2006. “Is Our Food Safe?”, Marketingİst Marketing & Fair Conference, September 28, 2006. İstanbul. 16. Boyacıoğlu D. 2006. “Safety of Organic Food”, Cereals’2006, Cereal Products Congress and Fair. Gaziantep University & Federation of Flour Manufacturers, September 7-8, 2006. Gaziantep. 17. Boyacıoğlu D. 2006. “Changes in Food Legislation in Europe”. Fritolay Supplier Conference, June 21-22, 2006. İstanbul. 18. Boyacıoğlu D. 2006. “Food Biotechnology and International Legislation”, Biotechnology Age andB Turkey (Today & Future) BAGEM Science R&D Center, June 3-4, 2006. İstanbul. 19. Sunay A.E., Boyacıoğlu D. 2006. “Descriptive Analysis and Sensory Profile of Turkish Honey”, Turkey 9th Food Congress, May 24-26, 2006. Bolu. -9-
  • 10. 20. Nilüfer D., Boyacıoğlu D. 2006. “Two Different Methods for Detection of Protein Denaturation in Soy-Based Products”, 9th Food Congress, May 24-26, 2006. Bolu. 21. Capanoglu, E., Boyacıoğlu D. 2006. “Application of Descriptive Analysis in Salad Dressings”, Turkey 9th Food Congress, May 24-26, 2006. Bolu. 22. Boyacıoğlu D. 2006. “Food Safety in Turkey”, Assoc. Of Clinical Toxicologists’ 11th Meeting. May 18-20, 2006. Erzurum-Erzincan. 23. Okutan, H., Boyacıoğlu D. 2006. “Emergency Management and Planning in Laboratory : Practices” 2nd National Engineering Congress, May 11-13, 2006. Zonguldak Karaelmas University. Zonguldak. 24. Boyacıoğlu D. 2006. “Food Safety Approaches in Europe and Current Status of Hygiene in Turkey”, TMMOB Chamber of Agricultural Engineers, Istanbul Branch Seminars, March, 2006. İstanbul. 25. Boyacıoğlu D., 2006. “What are the Strategies for Food Industry?”, Istanbul Chamber of Commerce, May 5, 2006. İstanbul. 26. Boyacıoğlu D., 2006. “What Did We Eat? What Are We Eating? What Are We Going to Eat?” İTÜ Özel Ekrem Elginkan High Shcool – 1st Science & Technology Meeting, April 29, 2006. İstanbul. 27. Boyacıoğlu D., 2006. “Food Safety In Retail Sector”, Healthy Chicken Information Group’s Seminar. April 27, 2006. İstanbul. 28. Boyacıoğlu D. 2005. “European Method Parameters in Food Analysis”, Laboratory Accreditation Seminar, ITU Food Eng. Dept. and UZMAN Consultancy Services, Inc., December 26, 2005. İstanbul. 29. Boyacıoğlu D. 2005. “Catering Sector in Turkey and the World”, Panel on Food Safety, Association of Veterinary-Food Hygienists, December 8, 2005. İstanbul. 30. Özçelik B., Capanoglu E., Boyacıoğlu D. 2005. “Safety Evaluation of Functional Foods”, Food Congress 2005, April 19-21, 2005. İzmir. 31. Boyacıoğlu D. 2005. “Safety of Organic Foods”, İstanbul Chamber of Commerce, Organic Agriculture Seminar, June 2, 2005. İstanbul. 32. Boyacıoğlu D. 2005. “R&D Activities in Food Industry”. International Patent Association, Science Group Meeting. March 26, 2005. Bursa. 33. Boyacıoğlu D. 2005. “Experiences of an Evaluator of SSA FP6 Projects”. TÜBİTAK, 6th Framework Program Panel, October, 2005. Ankara. 34. Boyacıoğlu D. 2005. “Food Safety”, InterDisciplinary Toxicology Congress, Ankara University, Medicine Faculty, April 20-22, 2005. Ankara. 35. Nilüfer D., Boyacıoğlu D. 2005. “Use of Thermal Analysis in Food Science”, Food Congress 2005, April 19-21, 2005. İzmir. 36. Nilüfer D., Boyacıoğlu D. 2005. “Thermal Analysis of Soy-based Ingredients and Soy bread”, Food Congress 2005, 19-21 April 2005. İzmir. 37. Boyacıoğlu, D. 2004. “A World Standard in Tourism Industry” HACCP Symposium. ECOLAB-Henkel Co.Inc., January 8, 2004. Antalya. 38. Boyacıoğlu, D. 2004. “Food Safety and HACCP” HACCP Certification Ceremony of Reel Hypermarkets Chain Inc.Co., Polat Renausance Hotel, Yeşilköy, İstanbul. 39. Boyacıoğlu, D. 2004. “VI. Framework Program-Food Quality and Safety” TUBİTAK Marmara Research Institute, 16 June 2004. Gebze, Kocaeli. 40. Boyacıoğlu, D. 2003. “Food Catering Sector and Food Safety” TUSID 2003 16th İstanbul Hotel, Restaurant, Gastronomy Equipments and Technologies Fair, December 3-7, 2003. İstanbul. -10-
  • 11. 41. Boyacıoğlu, D. 2003. “Food Ethics” 3rd Food Engineering Congress, Turkish Chamber of Food Engineers. October 2-4 2003.Ankara. 42. Nilüfer, D. & D. Boyacıoğlu, 2003. “Risk Analysis of Mycotoxins in Dairy Products” SEYES New Trends in Dairy Industry, May 22-23, 2003. İzmir. 43. Nilüfer, D. & D. Boyacıoğlu, 2003. “Utilization of Dietary Fiber in Dairy Products” SEYES New Trends in Dairy Industry, May 22-23, 2003. İzmir. 44. Çapanoğlu, E., Özçelik B. & D. Boyacıoğlu, 2003. “Sensory Analysis in New Products Development” SEYES New Trends in Dairy Industry, May 22-23, 2003. İzmir. 45. Boyacıoğlu, D., Nilüfer, D., Çapanoğlu, E. & Boyacıoğlu, M.H. 2002. “Genetically Modified Seeds: Today and Future” Cereals 2002, Cereal Technology Congress and Expo, October 3-4 2002. Gaziantep. 46. Nilüfer, D. & D. Boyacıoğlu. 2002.”Mycotoxin of 1990’s:Fumonisin” Cereals 2002, Cereal Technology Congress and Expo, October 3-4, 2002. Gaziantep. 47. Boyacıoğlu, D. “Ecological Foods’ Trade” 10th International Food Expo and Conference, September 12-13, 2002. İstanbul. 48. Hafıza E., Nilüfer D. & D. Boyacıoğlu. 2002. “Detecting the Adulteration of Milk Powder with Whey Powder” Turkish 7th Food Congress, May 22-24, 2002. Ankara. 49. Çapanoğlu E., Nilüfer D., Boyacıoğlu M.H. & Boyacıoğlu D. 2002. “Changes and Detection of Heat Shock in Wheat” Turkish 7th Food Congress, May 22-24, 2002. Ankara. 50. Nilüfer, D., Çapanoğlu, E. & Boyacıoğlu, D. 2001. ”Genetically Modified Foods and Legislation” 12th Biotechnology Congress, Ayvalık, September 17-21, 2001. Balıkesir. 51. Boyacıoğlu, D. & Ş. Önder. 2000. “Novel Starch Sugars in Food Industry” 1st Euro-Asia Food Additives Symposium, FGS Fair, March 2-3, 2000. İstanbul. 52. Boyacıoğlu, D. & A. Karaali. 1999. “Analysis of a Food Poisoning Case In A Large Food Service Organization” Food Service Organizations in Turkish Army Symposium. Republic of Turkey, Military Forces, School of Logistics and Economy, November 15-17, 1999. İstanbul. 53. Boyacıoğlu, D. 1999. “Implementation of HACCP System in Sea Products” Food Science and Technology Congress. Ege University Food Engineering Dept., October 18-20, 1999. İzmir. 54. Nilüfer, D. & D. Boyacıoğlu. 1999. “HPLC and immunochemical methods to detect aflatoxins in Tahini” Ege University Food Engineering Department, October 18-20, 1999. İzmir. 55. Boyacıoğlu, D. 1994. “Food Biotechnology: In the Past and Future” 2nd Food Engineering Congress, Chambers of Chemical Engineers and Food Engineering Department of Gaziantep University, September 21-23, 1994. Gaziantep. 56. Boyacıoğlu, D. 1993. “Effect of Consumer Trends for Healthy Living on Bread Technology” Bread and Health Seminars, Bread Week'93, May 25, 1993. İstanbul. 57. Boyacıoğlu, D. 1987. “Mycotoxins in Foods” İzmir Environmental Pollution and Health Symposium. Chamber of Physicians. March 11-13, 1987. İzmir. -11-