DEPARTMENT OF FOOD ENGINEERING

Türkçe siteyi ziyaret edin

Prof. Dr. Banu Özen

Research Interests

applications of various spectroscopic methods in combination with chemometric techniques mostly for

  • prediction of chemical and physical properties of food products
  • classification of various foods with respect to their properties
  • authentication of food products

detection of adulteration of food products with various analysis methods

Thesis Supervised

  1. Uncu, O., “Minor Components of Olive Oil as Indicators for the Authenticity of Virgin Olive Oils”, D. Thesis, Izmir Institute of Technology, 2021.
  2. Başak, N. “Effects of storage on some chemical parameters of olive oils”, S. Thesis, Izmir Institute of Technology, 2019.
  3. Aktaş, A. B. “Chemical and Enzymatic Interesterification of Tallow with Different Oils”, D. Thesis, Izmir Institute of Technology, 2019.
  4. Canal, C. “Applications of Mid-Infrared Spectroscopy for Identification of Wine and Olive Yeasts and Characterization of Antimicrobial Activities of Phenolics on Yeasts”, D. Thesis, Izmir Institute of Technology, 2016.
  5. Uncu, O., “Chemical Characterization of Olive Oils from Karaburun Peninsula”, S. Thesis, Izmir Institute of Technology, 2014.
  6. Aktaş, A. B. “Chemical Characterization of ‘Hurma’ Olive Grown in Karaburun Peninsula”, M.S. Thesis, Izmir Institute of Technology, 2013.
  7. Yücesoy, D. “Authentication and Prediction of Some Quality Parameters of Alcoholic Beverage Rakı with Infrared Spectroscopy”, M.S. Thesis, Izmir Institute of Technology, 2011.
  8. Özturk, B. “Varietal Classification and Prediction of Chemical Parameters of Turkish Wines by Infrared Spectroscopy”, S. Thesis, Izmir Institute of Technology, 2010.
  9. Gürdeniz, G., “Chemometric Studies for Classification of Olive Oils and Determination of Adulteration”, S. Thesis, İzmir Institute of Technology, 2008.
  10. Türe, H., “Physical and Antimicrobial Properties of Biofilms Containing Natural Antimicrobial Agents”, S. Thesis, İzmir Institute of Technology, 2008.

Projects

  1. Developing innovative plant-based added-value food products through the promotion of local Mediterranean NUT and LEGUME crops (LOCALNUTLEG), PRIMA, IZTECH Coordinator, 2021-2024.
  2. Use of spectroscopic techniques in monitoring of vinegar production and detection of vinegar adulteration, TUBITAK, TOVAG-119O066, Principal Investigator, 2019-2020.
  3. Applicability of fatty acid alkyl esters 1,2 diacyl glycerol and pigment composition of olive oils as adulteration criteria and their prediction with spectroscopy, TUBITAK, TOVAG-115O584, Principal Investigator, 2015-2017.
  4. Determination of antimicrobial activities of phenolic compounds on yeasts using traditional microbiological and infrared spectroscopic techniques, İYTE-BAP, İYTE-2015-14, Principal Investigator, 2015-2016.
  5. Characterization of some chemical and microbiological features of ‘Hurma’ olives grown in Karaburun Peninsula, TÜBİTAK, TOVAG-110O780, Principal Investigator, 2011-2013.
  6. Applications of mid-IR spectroscopy for the charactericatization of microorganisms and monitoring of microbial stress conditions, İYTE-BAP, İYTE-2014-04, Principal Investigator, 2014-2015.
  7. Monitoring of wine process with mid infrared spectroscopy, İYTE-BAP, İYTE-2012-08, Principal Investigator, 2012-2013.
  8. Classification of Turkish wines with Fourier-transform infrared spectroscopy and prediction of some chemical parameters from infrared spectral data, İYTE-BAP, İYTE-2009-15, Principal Investigator, 2009-2011.
  9. Classification of olive oils and detection of adulteration, AB Marie Curie Project, 029134, Principal Investigator, 2006-2008.
  10. Development of bioactive preservation systems using natural antimicrobials, TÜBİTAK, TOVAG-104O543, Principal Investigator, 2005-2009.  
  11. Characterization of natural antimicrobial agent incorporated biopolymers, İYTE-BAP, İYTE-2006-35, Principal Investigator, 2006-2008.
  12. Classification of olive oils from high economic value Turkish olives and detection of adulteration, TÜBİTAK, TOVAG-104O333, Co-researcher, 2005-2007.
  13. Determination of antioxidant and antimicrobial properties of some plants grown in Turkey, İYTE-BAP, İYTE-2005-41, Principal Investigator, 2005-2007.

Lectures

  • FE 305 Food Chemistry
  • FE 321 Food Chemistry Laboratory
  • FE 311 Principles of Food Packaging
  • FE 407 Engineering Properties of Foods
  • FE 511 Advanced Food Chemistry

Publications

PUBLICATIONS IN INTERNATIONAL PEER REVIEWED JOURNALS

  1. Cavdaroglu, C., Ozen, B. 2022. Detection of vinegar adulteration with spirit vinegar and acetic acid using UV-visible and Fourier transform infrared spectroscopy. Food Chemistry, accepted for publication.
  2. Uncu, O., Ozen, B. 2021. Fatty acid alkyl ester and wax compositions of olive oils as varietal authentication indicators. Journal of Food Measurement and Characterization, 1-9.
  3. Cavdaroglu, C., Ozen, B. 2021. Authentication of Vinegars with Targeted and Non-targeted Methods. Food Reviews International, 1-18.
  4. Cavdaroglu, C., Ozen, B. 2021. Prediction of vinegar processing parameters with chemometric modelling of spectroscopic data. Microchemical Journal, 171, 106886.
  5. Aktas, A. B., Ozen, B. 2021. Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils. Grasas y Aceites, 72, e418-e418.
  6. Aktas, A. B., Ozen, B., Alamprese, C. 2021. Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow–corn oil blends. Journal of Food Processing and Preservation, 45, e14587.
  7. Sen, S., Dundar, Z., Uncu, O., & Ozen, B. 2021. Potential of Fourier-transform infrared spectroscopy in adulteration detection and quality assessment in buffalo and goat milks. Microchemical Journal, 166, 106207.
  8. Jolayemi, O. S., Tokatli, F., Ozen, B. 2021. UV–Vis spectroscopy for the estimation of variety and chemical parameters of olive oils. Journal of Food Measurement and Characterization, 15, 4138-4149.
  9. Dogruer, I., Uyar, H. H., Uncu, O., Ozen, B. 2021. Prediction of chemical parameters and authentication of various cold pressed oils with fluorescence and mid-infrared spectroscopic methods. Food Chemistry, 345, 128815.
  10. Aktas, A. B., Ozen, B., Alamprese, C. 2020. Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow–corn oil blends. Journal of Food Processing and Preservation, e14587.
  11. Uncu, O., Napiórkowska, A., Szajna, T. K., Ozen, B. 2020. Evaluation of three spectroscopic techniques in determination of adulteration of cold pressed pomegranate seed oils. Microchemical Journal, 158, 105128.
  12. Uncu, O., Ozen, B. 2020. Importance of some minor compounds in olive oil authenticity and quality. Trends in Food Science & Technology, 100, 164-176.
  13. Uncu, O., Ozen, B., Tokatli, F. 2020. Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques. Journal of the Science of Food and Agriculture, 100, 2153-2165.
  14. Uncu, O., Ozen, B., Tokatli, F. 2019. Use of FTIR and UV–visible spectroscopy in determination of chemical characteristics of olive oils. Talanta, 201: 65-73.
  15. Aktas, A. B., Alamprese, C., Fessas, D., Ozen, B. 2019. IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow. LWT, 110: 25-31.
  16. Uncu, O., & Ozen, B. 2019. A Comparative study of mid-infrared, UV-visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils. Food Control, 105: 209-218.
  17. Uncu, O., Ozen, B., Tokatli, F. 2019. Mid-infrared spectroscopic detection of sunflower oil adulteration with safflower oil. Grasas y Aceites, 70: 290.
  18. Canal, C., Ozen, B., Baysal, A. H. 2019. Characterization of antimicrobial activities of olive phenolics on yeasts using conventional methods and mid-infrared spectroscopy. Journal of Food Science and Technology, 56: 149-158.
  19. Canal, C., Ozen, B. 2017. Monitoring of wine process and prediction of its parameters with mid-infrared spectroscopy, Journal of Food Process Engineering, 40: 1-10.
  20. Sen, I., Ozturk, B., Tokatli, F., Ozen, B. 2016. Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines, Talanta, 161: 130-137.
  21. Jolayemi, O.S., Tokatli, F., Ozen, B. 2016. Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils, Food Chemistry, 211: 776-783.
  22. Uncu, O., Ozen, B. 2016. Geographical differentiation of a monovarietal olive oil using various chemical parameters and mid-infrared spectroscopy, Analytical Methods, 8: 4872-4880.
  23. Uncu, O., Ozen, B. 2015. Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy, LWT- Food Science and Technology, 63: 978-984.
  24. Aktas, A. B., Ozen, B., Tokatli, F., Sen, I. 2014. Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties, Food Chemistry, 161:104-111.
  25. Aktas, A. B., Ozen, B., Tokatli, F., Sen, I. Phenolics profile of a naturally debittering olive in comparison to regular olive varieties, Journal of the Science of Food and Agriculture, 94:691-698.
  26. Ucuncu, C., Tari, C., Demir, H., Buyukkileci, A. O., Ozen, B. 2013. Dilute-acid hydrolysis of apple, orange, apricot and peach pomaces as potential candidates for bioethanol production. Journal of Biobased Materials and Bioenergy, 7: 376-389.
  27. Yucesoy, D., Ozen, B. 2013. Authentication of a Turkish traditional aniseed flavored distilled spirit, raki. Food Chemistry, 141: 1461-1465.
  28. Ozturk, B., Yucesoy, D., Ozen, B. 2012. Application of mid-infrared spectroscopy for the measurement of several quality parameters of alcoholic beverages, wine and raki. Food Analytical Methods, 5:1435-1442.
  29. Alkan, D. Tokatli, F., Ozen, B. 2012. Phenolic characterization and geographical classification of commercial extra virgin olive oils produced in Turkey. Journal of American Oil Chemists’ Society, 89: 261-268.
  30. Ture, H., Eroglu, E., Ozen, B., Soyer, F. 2011. Effect of biopolymers containing natamycin against Aspergillus niger and Penicillium roquefortii on fresh kashar cheese. International Journal of Food Science and Technology, 46: 154-160.
  31. Tihminlioglu, F., Atik, İ.D., Ozen, B. 2011. Effect of corn-zein coating on the mechanical properties of polypropylene packaging films. Journal of Applied Polymer Science, 119: 235-241.
  32. Karaosmanoğlu, H., Soyer, F., Ozen, B., Tokatlı F. 2010. Antimicrobial and antioxidant activities of Turkish extra virgin olive oils. Journal of Agricultural and Food Chemistry, 58: 2838-2845.
  33. Gurdeniz, G., Ozen, B., Tokatli, 2010. Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils. European Journal of Lipid Science and Technology, 112:218-226.
  34. Tihminlioglu, F., Atik, İ.D., Ozen, B. 2010. Water vapor and oxygen-barrier performance of corn-zein coated polypropylene films. Journal of Food Engineering, 96, 342-347.
  35. Gurdeniz, G., Ozen, B. 2009. Detection of adulteration of extra-virgin olive oils by chemometric analysis of mid-infrared spectral data. Food Chemistry, 116: 519-525.
  36. Ocakoglu, D., Tokatli, F., Ozen, B., Korel, F. 2009. Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years. Food Chemistry, 113: 401-410.
  37. Ture, H., Eroglu, E., Ozen, B., Soyer, F. 2009. Physical properties of biopolymers containing natamycin and rosemary extract. International Journal of Food Science and Technology, 44: 102-108.
  38. Ture, H., Eroglu, E., Soyer, F., Ozen, B. 2008. Antifungal activity of biopolymers containing natamycin and rosemary extract against Aspergillus niger and Penicillium roquefortii. International Journal of Food Science and Technology, 43: 90-103.
  39. Atik, İ.D., Ozen, B., Tihminlioglu, F. 2008. Water vapour barrier performance of corn-zein coated polypropylene (PP) packaging films. Journal of Thermal Analysis and Calorimetry, 94, 687-693.
  40. Gurdeniz, G., Ozen, B., Tokatli, F. 2008. Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year using fatty acid profile and mid-IR spectroscopy. European Food Research and Technology, 227:1275-1281.
  41. Ozdemir, M., Ozen, B., Dock, L.L., Floros, J.D. Optimization of osmotic dehydration of diced green peppers by response surface methodology, LWT-Food Science and Technology, 41: 2044-2050.
  42. Vardin, H., Tay, A., Ozen, B., Mauer, L. J. 2008. Authentication of pomegranate juice concentrate using FTIR spectroscopy and chemometrics. Food Chemistry, 108:742-748.
  43. Gurdeniz, G., Tokatli, F., Ozen, B. 2007. Differentiation of mixtures of monovarietal olive oils with mid-infrared spectroscopy and chemometrics. European Journal of Lipid Science and Technology, 109:1194-1202.
  44. Prado, B.M., Kim, S., Ozen, B.F., Mauer, L.J. 2005. Differentiation of carbohydrate gums and mixtures using Fourier-transform infrared spectroscopy and chemometrics. Journal of Agricultural and Food Chemistry, 53: 2823-2829.
  45. Maurer, G.A., Ozen, B.F., Mauer, L.J., Nielsen, S.S. 2004. Analysis of hard-to-cook red and black common beans using Fourier transform infrared spectroscopy. Journal of Agricultural and Food Chemistry, 52:1470-1477.
  46. Ozen, B.F., Hayes, K.D., Mauer, L.J. 2003. Measurement of plasminogen concentration and differentiation of plasmin and plasminogen using Fourier-transform infrared spectroscopy. International Dairy Journal, 13:441-446.
  47. Hayes, K.D., Ozen, B.F., Nielsen, S.S., Mauer, L.J. 2003. FTIR determination of ligand-induced secondary and tertiary structural changes in bovine plasminogen. Journal of Dairy Research, 70:461-466.
  48. Ozen, B.F., Weiss, I., Mauer, L.J. 2003. Dietary supplement oil classification and detection of adulteration using Fourier transform infrared spectroscopy. Journal of Agricultural and Food Chemistry, 51 (20): 5871-5876.
  49. Ozen, B.F., Mauer, L.J. 2002. Detection of hazelnut oil adulteration using FT-IR spectroscopy. Journal of Agricultural and Food Chemistry, 50 (14): 3898-3901.
  50. Ozen, B.F., Mauer, L.J., Floros, J.D. 2002. Effects of ozone exposure on the structural, mechanical and barrier properties of select plastic packaging films. Packaging Technology and Science, 15:301-311.
  51. Ozen, B.F., Dock, L.L, Ozdemir, M., Floros, J.D. 2002. Processing factors affecting the osmotic dehydration of green peppers. International Journal of Food Science and Technology, 37 (5): 497-502.
  52. Ozen, B.F., Floros, J.D. 2001. Effects of emerging food processing techniques on the packaging materials. Trends in Food Science and Technology, 12 (2): 60-67.

BOOK CHAPTERS

  1. Uncu, O., Ozen, B. 2018. Authentication of Olive Oil with Mid-Infrared Spectroscopy. In Authentication and Detection of Adulteration of Olive Oil. Kontominas, M.G. (ed.). Nova Science Publ., Hauppauge, NY.
  2. Ozen, B., Tokatli, F. 2012. Infrared Spectroscopy for the Detection of Adulteration in Foods. In Infrared and Raman Spectroscopy in Forensic Science. Chalmers, J. M., Edwards, H.G.M. and Hargreaves, M. (eds.). John Wiley & Sons, Chicester, England.
  3. Mauer, L.J., Ozen, B.F. 2004. Food Packaging. In Food Processing: Principles and Applications. Hui, Y.H. and Smith, J.S. (eds.). Blackwell Publ., Ames, IA.
  4. Haynie, S., Crum, G., Ozen, B. 2000. Immobilized Biocides as an Alternative Strategy for Control of Microbial Contamination. In Antimicrobial/Anti-Infective Materials: Principles, Applications and Devices. Sawan, P. and Manivannan G. (eds.) Technomic Publ., Lancaster, PA.