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
- Uncu, O., “Minor Components of Olive Oil as Indicators for the Authenticity of Virgin Olive Oils”, D. Thesis, Izmir Institute of Technology, 2021.
- Başak, N. “Effects of storage on some chemical parameters of olive oils”, S. Thesis, Izmir Institute of Technology, 2019.
- Aktaş, A. B. “Chemical and Enzymatic Interesterification of Tallow with Different Oils”, D. Thesis, Izmir Institute of Technology, 2019.
- 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.
- Uncu, O., “Chemical Characterization of Olive Oils from Karaburun Peninsula”, S. Thesis, Izmir Institute of Technology, 2014.
- Aktaş, A. B. “Chemical Characterization of ‘Hurma’ Olive Grown in Karaburun Peninsula”, M.S. Thesis, Izmir Institute of Technology, 2013.
- Yücesoy, D. “Authentication and Prediction of Some Quality Parameters of Alcoholic Beverage Rakı with Infrared Spectroscopy”, M.S. Thesis, Izmir Institute of Technology, 2011.
- Özturk, B. “Varietal Classification and Prediction of Chemical Parameters of Turkish Wines by Infrared Spectroscopy”, S. Thesis, Izmir Institute of Technology, 2010.
- Gürdeniz, G., “Chemometric Studies for Classification of Olive Oils and Determination of Adulteration”, S. Thesis, İzmir Institute of Technology, 2008.
- Türe, H., “Physical and Antimicrobial Properties of Biofilms Containing Natural Antimicrobial Agents”, S. Thesis, İzmir Institute of Technology, 2008.
Projects
- Developing innovative plant-based added-value food products through the promotion of local Mediterranean NUT and LEGUME crops (LOCALNUTLEG), PRIMA, IZTECH Coordinator, 2021-2024.
- Use of spectroscopic techniques in monitoring of vinegar production and detection of vinegar adulteration, TUBITAK, TOVAG-119O066, Principal Investigator, 2019-2020.
- 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.
- 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.
- Characterization of some chemical and microbiological features of ‘Hurma’ olives grown in Karaburun Peninsula, TÜBİTAK, TOVAG-110O780, Principal Investigator, 2011-2013.
- 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.
- Monitoring of wine process with mid infrared spectroscopy, İYTE-BAP, İYTE-2012-08, Principal Investigator, 2012-2013.
- 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.
- Classification of olive oils and detection of adulteration, AB Marie Curie Project, 029134, Principal Investigator, 2006-2008.
- Development of bioactive preservation systems using natural antimicrobials, TÜBİTAK, TOVAG-104O543, Principal Investigator, 2005-2009.
- Characterization of natural antimicrobial agent incorporated biopolymers, İYTE-BAP, İYTE-2006-35, Principal Investigator, 2006-2008.
- Classification of olive oils from high economic value Turkish olives and detection of adulteration, TÜBİTAK, TOVAG-104O333, Co-researcher, 2005-2007.
- 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
- 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.
- 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.
- Cavdaroglu, C., Ozen, B. 2021. Authentication of Vinegars with Targeted and Non-targeted Methods. Food Reviews International, 1-18.
- Cavdaroglu, C., Ozen, B. 2021. Prediction of vinegar processing parameters with chemometric modelling of spectroscopic data. Microchemical Journal, 171, 106886.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Uncu, O., Ozen, B. 2020. Importance of some minor compounds in olive oil authenticity and quality. Trends in Food Science & Technology, 100, 164-176.
- 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.
- 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.
- 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.
- 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.
- Uncu, O., Ozen, B., Tokatli, F. 2019. Mid-infrared spectroscopic detection of sunflower oil adulteration with safflower oil. Grasas y Aceites, 70: 290.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Yucesoy, D., Ozen, B. 2013. Authentication of a Turkish traditional aniseed flavored distilled spirit, raki. Food Chemistry, 141: 1461-1465.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.