Faculty of Engineeringand Natural Sciences

Dr. Pınar KADİROĞLU

Telephone: +90 (322)-4550000/2120

GSM:+90 506 787 63 50

Fax:+90 322 455 00 09

email:

Address:Adana ScienceandTechnologyUniversity,

Faculty of Engineeringand Natural Sciences,

Department of FoodEngineering, Adana, Turkey.

Date of Birth: 11/10/1982

Education:

RESEARCH INTERESTS

FoodMicrobiology, MolecularMicrobiology, Electronic sensortechnology, FoodQualityandSafety, Multivariate Data Analysis

Master of ScienceThesisTitleand Advisor:

Department of FoodEngineering, Faculty of Engineering, IzmirInstitute of Technology, Izmir, Turkey (2005-2008)

“Classification of Virgin OliveOilsfromDifferentOliveVarietiesandGeographicalRegionsby Electronic NoseandDetection of Adulteration”

Advisor:Prof. Dr. Figen KOREL

Co-Advisors: Prof. Dr. E. Figen TOKATLI, Prof. Dr. F. Banu ÖZEN

Doctor of PhilosophyThesisTitleand Advisor:

“Detection of Staphylococcusaureusbyusingquantitative PCR andLoopmediatedIsothermalAmplificationmethods in Turkishwhitecheese”

Advisor:Prof. Dr. Figen KOREL

Co-Advisor: Assist. Prof. Dr. Çağatay CEYLAN

WorkExperience:

University

Graduatelevelcoursestaught at Adana ScienceandTechnologyUniversity

GM 558 Advanced FoodMicrobiology

GM 503 FoodborneBacterialPathogens

GM 555 FoodSafetyandQuality Management

NES 574 Fundamentals of Biostatistics

PROJECTS

Determination of BioactiveandAntimicrobialProperties of GreenWalnutHusks, Adana STU, ScientificResearch Project, Project no: 16103016, 2016.

Determination of theantimicrobialeffect of legumephenolicextracts on Staphylococcusaureus. Adana STU, ScientificResearch Project, 2015.

Effect of DebaryomyceshanseniiandYarrowialipolytica in combinationwithstartercultures on theQualityCharacteristics of TurkishSausages. TheScientificand Technical ResearchCouncil of Turkey, TOVAG 112O439, 2013.

Determination of the presence of Staphylococcusaureususing LAMP method, 2013-IYTE-08.

Determination of QualityChanges of FoodsStored in DomesticRefrigeratorsand Development of theseRefrigeratorswithHumidity Control, Project withIndesitCompany, 2012

Detectionof StaphylococcalEnterotoxinswithPolymeraseChaninReaction, İzmir Institute of Technology, ScientificResearch Project No: 2012-İYTE-12.

Determination of S. aureusprevalance in Ready-toEatFoodProductswithMolecularTechniques, İzmir Institute of Technology, ScientificResearch Project No: 2010-İYTE-05, 2012.

QulityCharacteristicsandShelf-Life of ‘Armola’ Cheese, Involved in thepart of thethesis “Orşahin, H., Master of Science, İzmir Institute of Technology, 2012.

Determination of antibioticresistanceprofiles of S. aureusisolatesobtainedfrom İzmir District İzmir Institute of Technology, ScientificResearch Project 2012-İYTE-10.

Classification of TurkishExtra Virgin OliveOilsObtaninedFromOlives of EconomicalImportanceandDetection of Adulteration, TheScientificand Technical ResearchCouncil of Turkey, TOVAG 104O333, 2007.

Professional Membership:

Turkish Society of Microbiology

Society of Food Engineers

HonorsandAwards:

Travel Grant, 5th International Symposium on RecentAdvances in Food Analysis (RAFA 2011), Prag, ChechRepublic.

2000-2004 BSc, Department of FoodEngineeringgraduated at the 3rd place.

PUBLICATIONS

A1. Irmak S.,Kadiroğlu P.*,Ötleş S., 2017, Evaluation of OlivePreservationMethods on BioactiveConstituentsandAntioxidantProperties of OliveOils, Journal of theAmericanOilChemists' Society, 94(4)-565-609.

A2.Kelebek H.,Kadiroğlu P.,Demircan N.B., Selli S., 2017, Screening of Bioactive Components in Grapeand Apple Vinegar's: AntioxidantandAntimicrobialPotential, Journal of theInstitute of Brewing, 10.1002/jib.432

A3.Kelebek H., Selli S., Kadiroğlu P., Kola O., Kesen S., Uçar B., Çetiner B., 2017, Bioactivecompoundsandantioxidantpotential in tomatopastes as affectedby hot andcold break process, FoodChemistry, 220, 31-41

A4. Köseoğlu O., Sevim D., Kadiroğlu P., 2016, QualityCharacteristicsandAntioxidantProperties of TurkishMonovarietalOliveOilsRegardingStages of OliveRipening, FoodChemistry, doi:10.1016/j.foodchem.2016.06.027

A5. Kadiroğlu, P.,Korel, F., “Chemometricstudies on zNoseTMandmachinevisiontechnologiesfordiscrimination of commercialextravirginoliveoils” , Journal of AmericanOilChemist’sSociety, 92, 1235-1242 (2015)

A6.Kadiroğlu, P., F. Korel and Ç. Ceylan, “Quantification of Staphylococcusaureus in White CheesebytheImproved DNA ExtractionStrategycombinedwithTaqManand LNA Probes-BasedqPCR.”Journal of MicrobiologicalMethods, (2014).

A7. Kadiroğlu, P., F.Koreland F. Tokatlı, “Classification of TurkishExtraVirgin OliveOilsby a SAW DetectorElectronic Nose,”Journal of AmericanOilChemist’sSociety, 88, 639-645(2011).

CONFERENCES

B1.O.Köseoğlu, D. Sevim, P. Kadiroğlu, Effect of FiltrationProcess on AntioxidantCapacityandOxidativeStability of Extra Virgin OliveOilsduring Storage, ICAFOF, 2017. (oral presentation)

B2.H. Kelebek, S.Dıblan, P. Kadiroğlu, Osman Kola, Serkan Selli, Comparative Evaluation of PhenolicCompounds, Sugars, OrganicAcidsandAntioxidantProperties of Bursa Siyahı andSarılopVarieties, ICAFOF, 2017. (oral presentation)

B3.S. Aydın, P. Kadiroğlu, H. Kelebek, SolventEfficiency on Antimicrobial, AntioxidantPotentialandPhenolicProfiles of CarobPods, ICAFOF, 2017. (oral presentation)

B4.S. Aydın, P. Kadiroğlu,Effectof GroundingProcesson AntioxidantAndAntimicrobialPotentialof CardamomExtracts, TABKON, 2017 (poster presentation)

B5.S. Aydın, P. Kadiroğlu, Effectof Infusion Time andConcentrationon AntimicrobialAndAntioxidantPotentialof Lavandulastoechas L. Teas, TABKON, 2017 (poster presentation)

B6.P. Kadiroğlu, 2016, FourierTransformInfrared Analysis andAntibacterialPotential of Commercial Vinegars, IMSEC (oral presentation)

B7.O. Köseoğlu, D. Sevim, P.Kadiroğlu, 2016, Antioxidant Activity andOxidativeStability of TurkishExtra Virgin OliveOilsRegardingStages of OliveRipening, EUROFEDLIPID (Poster presentation)

B8.B. Uçar, P. Kadiroğlu, L. Y. Aydemir, “Application of Fouriertransforminfraredspectroscopy (FTIR) fortheclassification of Turkishnoodle (erişte) enrichedwithlegumehydrocolloids”, EFFOST, 10-13th December 2015.(Oral presentation)

B9.S.Dıblan, P. Kadiroğlu, Burçak Uçar, Selin Nazmiye Yabacı, Levent Yurdaer Aydemir ,“BaklagilEkstraktlarıyla Zenginleştirilmiş Eriştelerin Mikrobiyolojik Kalitesinin Değerlendirilmesi”, 9. Gıda Mühendisliği Kongresi 12-14 Kasım 2015 (Poster presentation).

B10. B. Uçar, S.Diblan, S. N.Yabaci Karaoğlan, P. Kadiroğlu, L. Y. Aydemir, “Development of functionalTurkishnoodle (erişte) byusinglegumehydrocolloids”, The 3rd International Symposium on TraditionalFoodsfromAdriatictoCaucasus “in Sarajevo/ BosniaandHerzegovina on 01-04th October 2015 (Oral presentation)

B11.P. Kadiroğlu, F. Korel, Ç. Ceylan, “Determination of thePhenotypicandGenotypicProperties of StaphylococcusaureusIsolatedfrom White Cheeses”, Central Anatolia Region 2. AgricultureandFoodCongress, 28-30 April, 2015 (Posterpresentation).

B12. Kelebek, H., Kola., O., Özer, M.S., Kadiroğlu, P., Selli, S, “Nar ekşisinde biyoaktif bileşiklerin LC-DAD-ESI-MS/MS ile karakterizasyonu ve genel bileşiminin saptanması”, İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi 28-30 Nisan 2015, (Oral presentation).

B13. Kelebek, H., Kola., O., Özer, M.S., Kadiroğlu, P., Selli, S, 2015, Domates Salçasının Endüstriyel Üretiminde İşlem Basamaklarının Aroma, Aroma-Aktif ve Biyoaktif Bileşenler Üzerine Etkileri, Pamukkale Gıda Sempozyumu III - Pamukkale Üniversitesi, 13-15 Mayıs 2015, Denizli (Oral presentation).

B14. Büyüktaş D.,Kadiroğlu P., Korel F., Effect of YarrowialipolyticaandDebaryomyceshanseniiYeastSpecies in Combination with Starter Cultures on theSensorialProperties of TurkishSausages “Sucuk”. Proceedings of the 2014 International Conference on FoodProperties (ICFP2014), Kuala Lumpur, Malaysia, January 24 – 26, 2014. (Oral presentation)

B15. Korel, F.,P. Kadiroğlu, F. Erdoğdu andG. Durmaz, “Shelf-life of Chicken Breast Meat Stored in Different Types of Household Refrigerators”, XV. EuropeanSymposium on theQuality of EggsandEggProductsand XXI. EuropeanSymposium on theQuality of PoultryMeat, September 15-19, Bergamo, Italy, 2013. (Posterpresentation)

B16. Büyüktaş, D.,P. Kadiroğluand F. Korel, “Effect of YarrowiaLipolytica on the Aroma Characteristics of TurkishFermentedSausages (Sucuk)”, 59th International Congress of MeatScienceandTechnology, August 18-23, İzmir, 2013. (Posterpresentation)

B17. Kalkan Yıldırım, H., F. Korel andP. Kadiroğlu, “Assessing of BlendedRedWinesBased on Total Phenols, ColorandVolatileProfiles Using Electronic Nose, Machine VisionandChemometrics”, 35. World Congress on Vineand Wine, June 18-22, İzmir, 2012. (Posterpresentation)

B18. Büyüktaş, D.,P. Kadiroğluand F. Korel, “Ticari Starter Kültürlerle Kullanılan Debaryomyceshansenii‘nin Türk Sucuğunun Mikrobiyolojik Güvenliğine Etkisi”, 4. Gıda Güvenliği Kongresi, 14-15 Mayıs, İstanbul, 2013. (Posterpresentation)

B19. Kadiroğlu P., Ç. Ceylan and F. Korel, “TaqMan Probes based RT-PCR Method for the Quantitative Detection of Staphylococcus aureus in Traditional Cheese Samples of İzmir”, The 23th International ICFMH Symposium,389, 3-7 Eylül, İstanbul, 2012. (özet bildiri – Posterpresentation)

B20. Büyüktaş, D.,P. KadiroğluandF. Korel, “Effect of Yarrowialipolyticaon the Microbial Flora of Turkish Dry-fermented Sausage “Sucuk””, The 23th International ICFMH Symposium,697, 3-7 Eylül, İstanbul, 2012. (Posterpresentation)

B21. Kadiroğlu, P.and F. Korel, “Staphylococcusaureus’un Kantitatif Olarak Saptanmasında Gerçek Zamanlı-Polimeraz Zincir Reaksiyonu Yönteminin Kullanımı”, 7. Gıda Mühendisliği Kongresi, 196, 24-26 Kasım, Ankara, 2011. (Poster presentation)

B22. Kadiroğlu, P.and F. Korel, “Classification of TurkishExtra Virgin OliveOilsBased on TheirVolatileProfiles Using SPME-GC-MSin Combination withChemometricsduring Storage”, 5th International Symposium on RecentAdvances in Food Analysis, 192,November 1-4, Prague, CzechRepublic, 2011. (Poster presentation)

B23. Korel, F.,P. Kadiroğluand M. Pardo, “Joining E-noseandVisionCharacteristicsfortheFineQuantification of OliveOilAdulteration,” International Symposium on Olfactionand Electronic Nose (ISOEN), May 2-5, New York, NY, 2011. (Oral presentation)

B24. Çabuk, B.,Dağbağlı, S., Kadiroğlu, P., Tarı, C., Göksungur, Y., Hamamcı, H., Harsa, Ş. PurificationandCovalentImmobilization of Lactobacillusbulgaricusß-galactosidase. Cost 928 3rd Annual Meeting, 23-25 Eylül, Polonya, 2009. (Poster presentation)

B25. Çabuk, B.,Dağbağlı, S., Kadiroğlu, P.,Göksungur, Y., Hamamcı, H., Harsa, Ş. Çeşitli mikroorganizmalardan elde edilen ß-galaktozidaz enziminin saflaştırılması ve immobilizasyonu, XXIII. Ulusal Kimya Kongresi, 16-19 Haziran, Sivas, Türkiye, 2009. (Posterpresentation)

B26. Kadiroglu, P.,F. Korel and F. Tokatlı, “Discrimination of Extra Virgin OliveOils Using SurfaceAcousticWaveSensing Electronic Nose,” 2nd International Congress on FoodandNutrition, 89, October 24-26, İstanbul, 2007. (Poster presentation)

B27. Korel, F.,P. Kadiroğluand F. Tokatlı, “Detection of Adulteration of Extra Virgin OliveOil with Edible Oils by Electronic Nose,” 5th Euro Fed Lipid Congress, 119, September 16-19, Gothenburg, Sweden, 2007. (Oral presentation)

B28. Gürdeniz, G., D. Ocakoğlu, P. Kadiroğlu, F. Korel, F. Tokatlı, ve B. Özen, “SomeCharacteristics of TurkishExtra Virgin OliveOilsfromVariousOliveVarietiesGrown in TwoDifferentRegions,” 4th Euro Fed LipidCongress, 479, October 1-4, Madrid, Spain, 2006. (Posterpresentation)

B29.Gürdeniz, G., D. Ocakoğlu, P. Kadiroğlu, F. Korel, F. Tokatlı veB. Özen, “Ege Bölgesinde Üretilen Ticari Sızma Zeytinyağlarının Özellikleri,” Ulusal Zeytin ve Zeytinyağ Sempozyumu ve Sergisi, 577-586, 15-17 Eylül, İzmir, 2006. (Poster presentation)

B30. Kadiroğlu, P., D. Ocakoğlu, G. Gürdeniz, B. Özen, F. Tokatlı and F. Korel, “AromaFingerprints of TurkishExtra Virgin OliveOils Using SurfaceAcousticWaveSensing Electronic Nose,” 4th Euro Fed LipidCongress, 481, October 1-4, Madrid, Spain, 2006. (Posterpresentation)