FACULTY OF ENGINEERINGFOOD ENGINEERING


Assoc. Prof. Deniz Çekmecelioğlu

 

Assoc. Prof. Dr. Deniz Çekmecelioğlu

 

Middle East Technical University

Department of Food Engineering

132

06800 Ankara - TURKEY 


E-mail: denizc@metu.edu.tr

Tel: +90 (312) 210 56 31

Fax: +90 (312) 210 27 67

 

Degrees

 

Ph.D. The Pennsylvania State University, Agricultural and Biological Engineering, August 2004.
M.S. University of Gaziantep, Food Engineering, April 2001.
B.S. University of Gaziantep, Food Engineering, July 1998.

Research Interest

  • Microbial conversion of food and agricultural byproducts to value-added products
  • Bio-chemical treatment of foods, food and agricultural wastes
  • Food safety
  • Modeling and optimization of food and agricultural processing systems


Recent Publications

  • Uzuner, S., D. Cekmecelioglu. 2015. Optimising clarification of carrot juice by bacterial crude pectinase. International Journal of Food Science and Technology. DOI: 10.1111/ijfs.12961.
  • Ubeyitogullari, A., D. Cekmecelioglu. 2015. Optimization of hemicellulose coating as applied to apricot drying and comparison with chitosan coating and sulfite treatment. Journal of Food Process Engineering. DOI: 10.1111/jfpe.12247.
  • Gumuscu, B., D. Cekmecelioglu, T. Tekinay. 2015. Complete dissipation of 2,4,6-trinitrotoluene by in-vessel composting. RSC Advances 5:51812-51819.
  • Uzuner, S. D. Cekmecelioglu. 2015. Enhanced pectinase production by optimizing fermentation conditions of Bacillus subtilis growing on hazelnut shell hydrolyzate. Journal of Molecular Catalysis B: Enzymatic 113: 62-67.
  • Uzuner, S. D. Cekmecelioglu. 2014. Hydrolysis of hazelnut shells as a carbon source for bioprocessing applications and fermentation. International Journal of Food Engineering 10(4): 799-808.
  • Karabacak, M.S., A. Esin, D. Cekmecelioglu.2014. Drying behavior of meat samples at various fiber directions and air conditions. Drying Technology 32(6): 695-707.
  • Tatar, F., M.T. Tunç, M. Dervisoglu, D. Cekmecelioglu, T. Kahyaoglu. 2014. Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation. Food Research International 57: 168-175.
  • Cekmecelioglu, D. and O.N. Uncu. 2013. Kinetic modeling of enzymatic hydrolysis of pretreated kitchen wastes for enhancing bioethanol production. Waste Management 33(3): 735-739.
  • Celebioglu, H.Y., D. Cekmecelioglu, M. Dervisoglu, and T. Kahyaoglu. 2012. Effect of extraction conditions on hemicellulose yields and optimisation for industrial processes. International Journal of Food Science and Technology 47(12): 2597-2605.
  • Uncu, O.N. and D. Cekmecelioglu. 2011. Cost-effective approach to ethanol production and optimization by response surface methodology. Waste Management 31(4): 636-643.
  • Gurkok, S., D. Cekmecelioglu, and Z.B. Ogel. 2011. Optimization of culture conditions for Aspergillus sojae expressing an Aspergillus fumigatus α-galactosidase. Bioresource Technology 102(7): 4925-4929.
  • Ozturk, B., D. Cekmecelioglu, and Z.B. Ogel. 2010. Optimal conditions for enhanced β-mannanase production by recombinant Aspergillus sojae. Journal of Molecular Catalysis B: EnzyMatic 64(3-4): 135-139. 


Detailed resume of Assoc. Prof. Dr. Deniz Çekmecelioğlu could be found here.