Duried Alwazeer

Duried Alwazeer

Doç. Dr.

Telefon:4437

E-mail:duried.alwazeer@igdir.edu.tr

Akademik Birim
:
Mühendislik Fakültesi
Bölüm
:
Gıda Mühendisliği Bölümü
Anabilim Dalı/Program
:
Gıda Bilimleri Anabilim Dalı
İdari Görevler
:
-
Lisans
:
albaath university-Süryie
Yüksek Lisans
:
Université de Bourgogne -Fransa
Doktora
:
Université de Bourgogne -Fransa
Diller
:
İngilizce-Fransızca-Arapça
İlgi Alanları
:
Gıda-Teknoloji-Mikrobioloji, Sebze ve Meyve
Uluslararası hakemli dergilerde yayımlanan makaleler:
  1. Alwazeer, D.; Dham, S. 2019. Presumptive Relationship between Oxidoreduction Potential and Both Antibacterial and Antioxidant Activities of Herbs and Spices: Oxidoreduction Potential as a Companion Tool for Measuring the Antioxidant Activity. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, [S.l.], v. 47, n. 1, p. Online First, Oct. 2018. ISSN 1842-4309.
  2. Alwazeer, D., Riondet, C. & Cachon, R. Curr Microbiol .2018. Comparison Between Fluorescent Probe and Ion-Selective Electrode Methods for Intracellular pH Determination in Leuconostoc mesenteroides.75 (11), 1493-1497. https://doi.org/10.1007/s00284-018-1550-9.
  3. Alwazeer, D. 2018. Kuru Gıdaların Rengini Muhafaza Etmeye Yönelik Yeni bir ‎‎Teknik: İndirgen Atmosferik Kurutma. Iğdır Üniversitesi Fen Bilimleri Enstitüsü ‎‎Dergisi, Cilt: 8 - Sayı: 4.‎
  4. Mustafa R, Alwazeer D, Oomah BD. 2017. A Comparison of Spectrophotometric and Oxidoreduction Potential Method for Laccase Activity Measurement. Res Med Eng Sci. 2(1). RMES.000530.
  5. Raneem Ali Mohammad, Rana Mahmoud Mustafa, Duried Abd –Alsamad Alwazeer: The effect of some preservation and storage methods on the content of total phenolic and antioxidant activity of capersʼ flower buds (Capprais spinosa L.). Agricultural Sciences 01/2013; 38:16-26.
  6. Rana Mustafa, Duried Alwazeer: The effect of some plant extracts on polyphenol oxidase activity and enzymatic browning. Journal of Biotechnology 11/2010; 150:297-297., DOI:10.1016/j.jbiotec.2010.09.251.
  7. Rana Mustafa, Duried Alwazeera: Determination of Polyphenol Oxidase Activity Using the Oxidoreduction Potential Method. Journal of Biotechnology 11/2010; 150:297-297., DOI:10.1016/j.jbiotec.2010.09.250.
  8. Duried Alwazeer, Carole Delbeau, Charles Divies, Rémy Cachon: Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice. International Journal of Food Microbiology 01/2004; 89(1):21-9., DOI:10.1016/S0168-1605(03)00125-9.
  9. Duried Alwazeer, Remy Cachon, Charles Divies: Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in Fresh and Thermally Processed Orange Juice. Journal of food protection 10/2002; 65(10):1586-9., DOI:10.4315/0362-028X-65.10.1586
Ulusal hakemli dergilerde yayımlanan makaleler:
  1. Alwazeer, D., Yildiz, Ö., Yalinkiliç, B. Quality of honey: Affecting factors. April 24-26, 2016. Kingdom of Saudi Arabia.

  2. Dogan, I., Yildiz, Ö., Alwazeer, D., Yalinkiliç, B. Effects of the type and concentration of honey on the pasting properties of gluten free flours and texture profiles of its gels. the 13th Asian Apicultural Association Conference, April 24-26, 2016. Kingdom of Saudi Arabia.

  3. Yildiz, Ö., Alwazeer, D., Yalinkiliç, B., Dogan, I. The use of honey as a functional ingredient in bakery products. the 13th Asian Apicultural Association Conference. April 24-26, 2016. Kingdom of Saudi Arabia.

  4. Duried Alwazeer, Bayram Yurt: Factors Affecting Honey Composition. INTERNATIONAL CONGRESS ON SAFETY AND AUTHENTICITY OF BEE PRODUCTS, İstanbul, Turkey; 05/2015

  5. Rana Mustafa, Duried AlWAZEER. 2011. Novel Approaches in Food Industry. Izmir, Turkey.
  6. Maria IGNATOVA, Duried ALWAZEER, Ivan LEGUERINEL, Margaret Guilbot, Hervé PREVOST and Sandrine GUILLOU. 2008. Changes Of External Redox Potential Significantly Affect L. monocytogenes Thermal Inactivation and Recovery. Conférence de la Société Française de Microbiologie. Nantes - France.
  7. HAIDAR, L., MUSTAFA, R., ALWAZEER, D. 2008. Characterization of polyphenol oxidase extracted from artichoke heads (Cynara scolymus L.). The First International Conference on Food Industries and Biotechnology, Al-Baath University, Homs, Syria.
  8. ALWAZEER, D. and MUSTAFA, R. 2008. Extraction of polyphenol oxidase from peppermint and study the effect of reducing compounds on the enzymatic activity. The First International Conference on Food Industries and Biotechnology, Al-Baath University, Homs, Syria.
  9. Dham, S. and ALWAZEER, D. 2008. Antimicrobial activity of water sumac extract. The First International Conference on Food Industries and Biotechnology, Al-Baath University, Homs, Syria.
  10. Maria IGNATOVA, Duried ALWAZEER, Hervé PREVOST, Ivan LEGUERINEL and Sandrine GUILLOU. 2007. Combined effect of redox potential and pH on heat resistance of Listeria monocytogenes . Conférence de la Société Française de Microbiologie. Nantes - France.
  11. ALWAZEER, D., 2000. Influence of environment on fruit juice spoilage microorganisms. First European PhD Forum in Food Science. Gent University – Gent, Belgium.
  12. ALWAZEER, D., 2000. Comportement des micro-organismes d’altération du jus d’orange après choc thermique. Forum des Jeunes Chercheurs. Université de Besançon – Besançon, France.
  13. ALWAZEER, D., R. CACHON, C. DIVIES. 2000. Reprise après choc thermique des micro-organismes d’altération du jus d’orange. Colloque organisé par la Société Française de Microbiologie (SFM). Les mico-organismes des Aliments : Comment les détecter ? Comment les maîtriser ? . Institut Pasteur - Paris, France.
  14. ALWAZEER, D., C. RIONDET, R. CACHON, C. DIVIES. 2002. Ion-selective membrane method, a novel technique to measure the intracellular pH of Leuconostoc mesenteroides subsp. mesenteroides. International Union of Microbiological Societies World Congresses. Paris, France.
  15. DELBEAU, C., D. ALWAZEER, C. DIVIES, R. CACHON. 2002. Effect of redox potential on quality of orange juice contaminated by both Lactobacillus plantarum and Saccharomyces cerevisiae. 7th Symposium on Lactic Acid Bacteria. Egmond ann zee, Holland.
  16. DELBEAU, C., D. ALWAZEER, C. DIVIES, R. CACHON. 2003. Effet du potentiel rédox sur la qualité du jus d'orange contaminé par Lactobacillus plantarum et Saccharomyces cerevisiae. 12ème Réunion du Club des Bactéries Lactiques. Aurillac, France.
Uluslararası bilimsel toplantılarda sunulan ve bildiri kitaplarında (proceedings) basılan bildiriler:
  1. Duried Alwazeer: Guideline in the preparation and writing of scientific research (in Arabic). 01/2011; Albaath University.
  2. Duried Alwazeer: Technology of vegetables and fruits - Practical part (in Arabic). 01/2010;
  3. Duried Alwazeer: Technology of vegetables and fruits (in Arabic). 01/2008; Albaath University.
Ulusal bilimsel toplantılarda sunulan ve bildiri kitaplarında (proceedings) basılan bildiriler:
Yazılan ulusal / uluslararası kitaplar:
  1. Rana Mustafa, Duried Alwazeer: Use of oxido-reduction potential measurements to determine the activity of polyphenol oxidases when oxidizing the catechol.
  2. Rana Mustafa, Duried Alwazeer: Study of PPO activity using microplate reader (ELISA).
  3. Rana Mustafa, Duried Alwazeer: Use of oxido-reduction potential measurements to determine the activity of polyphenol oxidases when oxidizing the catechol.
  4. Rana Mustafa, Duried Alwazeer: Study of relationship between oxido-reduction potential and polyphenol oxidase activity.
  5. Lina Haidar, Rana Mustafa, Duried Alwazeer: Effect of some factors on the activity of polyphenol oxidase extracted from artichoke (Cynara scolymus L.).
  6. Lina Haidar, Rana Mustafa, Duried Alwazeer: Studying the effect of fungal laccase and polyphenol oxidases extracted from artichoke heads (Cynara scolymus L.) on the phenolic compounds in olive oil mill wastewater .
  7. Rana Mustafa, Duried Alwazeer: The Influence of Redox Potential on the Enzymatic Activity of Peppermint Extract.
Yazılan ulusal / uluslararası kitaplardaki bölümler:
Diğer Yayınlar:

Patents

1- Duried Alwazeer, Rémy Cachon, Yves Wache, Christophe Riondet, Patrick Guyondet, Charles Divies, Maryvonne Divies: Cell for Measuring Biological Activities and/or Physiological Parameters of Micro-Organisms. Year: 03/2011

Yönetilen Doktora Tezleri:
  1. Dham S. 2010. Studying the antimicrobial and antioxidant activities of some extract of herbs and spices for food and medical uses. Master thesis in biotechnology, University of Albaath, Syria.
  2. Haidar, L. 2010. Utilization of enzymatic preparations for the removal ‎of phenolic compounds in food industry wastewater‎. Master thesis in biotechnology, University of Albaath, Syria.
  3. Faihan, I. 2010. Efficacy of plant essential oils on activity of microorganisms in preservatives of some perishable foods. Master thesis in biotechnology, University of Albaath, Syria.
  4. Saloom N. 2010. Studying the effect of pectin methyl esterase on the texture of some blanched fruit and vegetable products. Master thesis in biotechnology, University of Albaath, Syria.
  5. Mohammad R. 2010. Studying the changes of phenols content and antioxidant capacity during ‎preservation and storage of capers. Master thesis in biotechnology, University of Albaath, Syria.
  6. Kasem R. 2010. Determination of the optimum conditions for production and preservation of verjuice. Master thesis in biotechnology, University of Albaath, Syria.
  7. Kadir TAN. Salamurasız Beyaz Peynir Muhafazasında Yeni Bir Teknik: İndirgen Atmosfer Paketleme.
  8. Nur Özkan. Çilek de indirgen atmosferde raf ömrü uzatma.ığdır üniversitesi
  9. Gamze Çelik. İndirgen Atmosfer Paketlemenin Kızartmalık Patatesin Kalitesi Üzerine Etkileri
  10. Betül Örs. Sağlıklı ve Cazip Kuru Kayısı Üretimine Yönelik Yeni Bir Teknik: İndirgen Atmosferik Kurutma
  11. Şakir Koçak. Bazı emülgatörlerin glutensiz kek üretiminde kalite üzerine etkileri
Yönetilen Yüksek Lisans Tezleri:
  1. Yoğurda,   yeşil çay (Camellia sinensis), üzüm çekirdeği (Vitis vinifera), nane (mentha spicata L.), kekik (Thymus vulgaris) ve işgin (Rheum ribes) ekstraktlarinin eklenmesinin yoğurt özellikleri ve oksidoredüksiyon üzerine etkileri. Yüzüncü yıl Üniversitesi.
Projeler:
  • 2017-FBE-L 24, BAP Projesi, PROJE YÜRÜTÜCÜSÜ, Saglıklı Ve Cazip Kuru Kayısı Üretimine Yönelik Yeni Bir Teknik: Indirgen Atmosferik Kurutma, Yürütülen Kurulus: IGDIR ÜNIVERSITESI (Devam ediyor)
  • 2017-FBE-L 25, BAP Projesi, PROJE YÜRÜTÜCÜSÜ, Indirgen Atmosfer Paketlemenin Kızartmalık Patatesin Kalitesi Üzerine Etkileri, Yürütülen Kurulus: IGDIR ÜNIVERSITESI (Devam ediyor) .
  • 2017-FBE-L 26, BAP Projesi, PROJE YÜRÜTÜCÜSÜ, Salamurasız Beyaz Peynir Muhafazası Için Yeni Bir Alternatif: Indirgen Atmosfer Paketleme, Yürütülen Kurulus: IGDIR ÜNIVERSITESI (Devam ediyor) .
  • 2017-FBE-L 27, BAP Projesi, PROJE YÜRÜTÜCÜSÜ, Çilekte Indirgen Atmosferde Raf Ömrü Uzatma, Yürütülen Kurulus: IGDIR ÜNIVERSITESI (Devam ediyor) .
  • KALKINMA BAKANLIGI, PROJE YÜRÜTÜCÜSÜ, Gıdalarda Redoks Uygulamaları Arastırma Merkezi, Yürütülen Kurulus: IGDIR ÜNIVERSITESI, Destek Alınan Kurulus: IGDIR ÜNIVERSITESI (Yurt Içi), 01 Kasım 2015, 01 Aralık 2016.
Hakemlikler:
 
  • Food Chemistry
  • Current Research in Nutrition and Food Science Journal
  • Journal of Food Science and Technology
  • Notulae Botanicae Horti Agrobotanici Cluj-Napoca
Verilen Dersler:

1- Mesleki inglizce

2- Fermentasyon teknolojesi

3- Temel mikrobioloji

4-Gıda mikrobioloji

5- Laktik asit fermantasyonu

6- Gıdalardaki yeni teknolojiler

3-Yağ teknolojesi

Ödüller:

Harran I. Uluslararası AR-GE Proje Pazarı mansiyon ödülü, Şanurfa, Turkey, 2017.

Recognized Reviewer - FOOD CHEMISTRY

Outstanding Reviewer - FOOD CHEMISTRY

Publons Peer Review Awards 2018 Top 1%

Outstanding Reviewer - FOOD CHEMISTRY_2018

Üyelikler:
  • The First International Conference on Food Industries and Biotechnology, 2008. Al-Baath University, Homs, SYRIA.
  • The second International Conference on Food Industries and Biotechnology. 1-3 november, 2010. Homs, SYRIA.
  • Iğdır II. Uluslararası Sempozyumu, 9-11 Ekim 2017, Iğdır Üniversitesi, IĞDIR. TURKEY.
Harici Tel.
:
4437
Dahili Tel.
:
4437
Belgegeçer
:
E-posta
:
duried.alwazeer@igdir.edu.tr
Web Site
:
Adres
:
Iğdır Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü