Duried Alwazeer

Duried Alwazeer

Doç. Dr.

Telefon:4437

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

Akademik Birim
:
MÜHENDİSLİK FAKÜLTESİ
Bölüm
:
GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Anabilim Dalı/Program
:
GIDA BİLİMLERİ ANABİLİM DALI
İdari Görevler
:
MÜHENDİSLİK FAKÜLTESİ(Bölüm Başkan Yardımcısı)
Lisans
:
albaath university-Süryie
Yüksek Lisans
:
Universite de Bourgogne-Dijon,
Doktora
:
Universite de Bourgogne-Dijon,
Diller
:
Arapça,İngilizce
İlgi Alanları
:
Gıda-Teknoloji-Mikrobioloji, Sebze ve Meyve
Uluslararası hakemli dergilerde yayımlanan makaleler:
1. 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, Cilt 47, Sayı 2, 2019
2. Reducing atmosphere drying as a novel drying technique for preserving the sensorial and nutritional notes of foods, Journal of Food Science and Technology, Cilt , Sayı , 2019
3. Reducing Atmosphere Drying as a New Technique for the Preservation of the Color of Dried Foods, Journal of the Institute of Science and Technology, Cilt 8, Sayı 4, 2018
4. Comparison Between Fluorescent Probe and Ion-Selective Electrode Methods for Intracellular pH Determination in Leuconostoc mesenteroides, CURRENT MICROBIOLOGY, Cilt 75, Sayı 11, 2018
5. 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, Cilt 89, Sayı 1, 2003
6. Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in Fresh and Thermally Processed Orange Juice, Journal of Food Protection, Cilt 65, Sayı 10, 2002
7. A Comparison of Spectrophotometric and Oxidoreduction Potential Method for ‎Laccase Activity Measurement‎, Research in Medical and Engineering Sciences, Cilt 2, Sayı 1, 2017
8. The effect of some preservation and storage methods on the content of total phenols ‎and antioxidant activity of capers flower buds (Cappraıs spinosa L.), Dirasat: Agricultural Sciences, Cilt 38, Sayı 1, 2013
9. Determination of Polyphenol Oxidase Activity Using the Oxidoreduction Potential Method, JOURNAL OF BIOTECHNOLOGY, Cilt 150, Sayı null, 2010
10. The effect of some plant extracts on polyphenol oxidase activity and enzymatic browning, JOURNAL OF BIOTECHNOLOGY, Cilt 150, Sayı null, 2010
Ulusal hakemli dergilerde yayımlanan makaleler:
1. Antibacterial activity of some herbs and spices uses in foods, Research Journal of Aleppo University, Cilt , Sayı 77, 2011
2. The influence of redox potential on the growth of heat-Injured cells of Listeria ‎monocytogenes, Research Journal of Aleppo University, Cilt , Sayı 62, 2008
3. The Influence of ultra violet light on properties of foods‎, Journal of Albaath University, Cilt , Sayı 62, 2009
4. The effect of essential oil of mint on the total count of microorganisms and the starter ‎of yogurt‎, Journal of Albaath University, Cilt , Sayı , 2010
5. Study of PPO activity using microplate reader (ELISA)‎, Journal of Albaath university, Cilt , Sayı 32, 2010
6. Use of oxido-reduction potential measurements to ‎determine the activity of ‎polyphenol oxidases when ‎oxidizing the catechol‎, Journal of Albaath University, Cilt , Sayı 68, 2010
7. Studying the relationship between oxidoreduction ‎potential and activity of polyphenol ‎oxidases, Journal of Albaath University, Cilt , Sayı 31, 2009
8. The Influence of redox potential on the enzymatic activity of peppermint extract‎, Research Journal of Aleppo University, Cilt , Sayı 60, 2008
9. Effect of some factors on the activity of polyphenol ‎oxidase extracted from ‎artichoke (Cynara scolymus L.)‎, Research Journal of Aleppo University, Cilt , Sayı 66, 2009
10. Study of the antimicrobial and the antioxidant activity of water ‎extracts of sumac ‎from Syrian environment‎, Research Journal of Aleppo University, Cilt , Sayı 66, 2009
11. Studying the Effect of Treatment of Pectin Methyl ‎Esterase and Calcium Chloride on ‎Canned Pea ‎Firmness‎, Research Journal of Aleppo University, Cilt , Sayı , 2010
12. Study the effect of Laccase and polyphenol ‎oxidase extracted from artichoke ‎‎(Cynara scolymus L.)‎ On the phenol percentage in olive mille wastewater, Journal of Albaath University, Cilt , Sayı , 2010
13. The study of the antimicrobial and the antioxidant ‎activity of water extracts of ‎rosemary from Syrian ‎environment‎, Journal of Albaath University, Cilt , Sayı , 2010
14. Studying the Effect of Some Preservation and Storage Methods on the Quality of ‎Capers, Flower Buds (Capprais Spinosa L.), Research Journal of Aleppo University, Cilt , Sayı 83, 2012
15. The effect of some preservation and storage methods on the physical, chemical and ‎microbiological properties of verjuice‎, Research Journal of Aleppo University, Cilt , Sayı 84, 2012
Uluslararası bilimsel toplantılarda sunulan ve bildiri kitaplarında (proceedings) basılan bildiriler:
1. REDUCING ATMOSPHERE PACKAGING TECHNIQUE FOR THE EXTENSIONOF THE SHELF-LIFE OF FOOD PRODUCTS, 1. INTERNATIONAL IĞDIR CONGRESS ONMULTIDISCIPLINARY STUDIES, 06.11.2018
2. REDUCING ATMOSPHERE DRYING: NEW DRYING TECHNIQUE FOR THEPROTECTION OF THE FRESHNESS NOTES OF FRUITS AND VEGETABLES, 1. INTERNATIONAL IĞDIR CONGRESS ONMULTIDISCIPLINARY STUDIES, 06.11.2018
3. İndirgen atmosferde paketleme sistemi, Harran 1. uluslararası Ar-Ge proje pazarı‎, 12.05.2017
4. Study of PPO activity using microplate reader.‎, Novel Approaches in Food Industry, 26.05.2011
5. Studying the effect of fungal laccase and poly phenol oxidases extracted from ‎artichoke heads (Cynara scolymus L.) on the phenolic compounds in olive oil mill ‎wastewater‎, The second International Conference on Food Industries and Biotechnology, 01.11.2010
6. Factors affecting honey composition‎, International Congress on Safety and ‎Authenticity of Bee Products, 21.05.2015
7. Enzymatic Traitement of olive mill wastewater, Séminaire “environnement et gestion durable des écosystèmes naturels‎, 18.04.2011
8. Reducing Atmosphere Packaging to prolonge the shelf-life of Strawberry‎, Iğdır II. Uluslararası Sempozyumu‎, 09.11.2017
9. Determination of the Physical Development of the Şalak Apricot Fruit During the ‎Development Period‎, Iğdır II. Uluslararası Sempozyumu‎, 09.11.2017
10. Effects of Oxidoreduction Potential on the Quality of Dairy Products‎, Iğdır II. Uluslararası Sempozyumu‎, 09.11.2017
11. Oksijene ve ısıya duyarlı ürünlere yönelik yeni bir kurutma tekniği: indirgen atmosferik ‎kurutma, Harran 1. uluslararası ar-ge proje pazarı‎, 12.05.2017
12. Characterization of polyphenol oxidase extracted from artichoke heads (Cynara ‎scolymus L.), The First International Conference on Food Industries and Biotechnology, 25.11.2008
13. 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, 25.11.2008
14. Antimicrobial activity of water sumac extract.‎, The First International Conference on Food Industries and Biotechnology, 25.11.2008
15. Changes of External Redox Potential Significantly Affect. L. monocytogenes ‎Thermal Inactivation and Recovery, Conférence de la Société Française de Microbiologie, 30.05.2007
16. Combined effect of redox potential and pH on heat resistance of Listeria ‎monocytogenes ‎, Conférence de la Société Française de Microbiologie.‎, 30.05.2007
17. Effet du potentiel rédox sur la qualité du jus d’xxorange contaminé par Lactobacillus ‎plantarum et Saccharomyces cerevisiae.‎, ‎12ème Réunion du Club des Bactéries Lactiques, 19.05.2003
18. Ion-selective membrane method, a novel technique to measure the intracellular pH of ‎Leuconostoc mesenteroides subsp. mesenteroides.‎, International Union of Microbiological Societies World Congresses, 27.07.2002
19. Effect of redox potential on quality of orange juice contaminated by both ‎Lactobacillus plantarum and Saccharomyces cerevisiae, ‎7th Symposium on Lactic Acid Bacteria, 01.09.2002
20. ‎ Influence of environment on fruit juice spoilage microorganisms‎, First European PhD Forum in Food Science, 01.05.2000
21. Comportement des micro-organismes d’altération du jus d’orange après choc ‎thermique, Forum des Jeunes Chercheurs, 06.06.2000
22. 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 ? ‎, 07.09.2000
23. The use of honey as a functional ingredient in bakery products, 13th Asian Apicultural Association Conference, 24.04.2016
Ulusal bilimsel toplantılarda sunulan ve bildiri kitaplarında (proceedings) basılan bildiriler:
1. Oksijene ve isiya duyarli ürünlere yönelik yeni bir kurutma tekniği: indirgen ‎atmosferik kurutma.‎, Düşünden gerçeğine proje pazari‎, 07.06.2017
Yazılan ulusal / uluslararası kitaplar:
1. الطرائق العملية في تصنيع وتحليل منتجات الخضار ‏والفاكهة وخاصة الزيتون ومنتجاتهPractical methods in the manufacture and analysis ‎of fruit and vegetable products, especially olive and ‎its products, 20175
2. Guideline in the preparation and Writing of Scientific Research‎, Humus 20115
3. Technology of fruits and vegetable, practical part‎, Humus 20105
4. Technology of fruits and vegetable, theoretical part, Humus 20085
Yazılan ulusal / uluslararası kitaplardaki bölümler:
1.Value-Added Ingredients and Enrichments of Beverages,Quality Performance Assessment of Gas Injection During Juice Processing and Conventional Preservation Technologies, 2019
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. Dham S., Studying the antimicrobial and antioxidant activities of some extract of herbs and ‎spices for food and medical uses‎,Albaath University,Fen bilimleri,
2. Haidar‎ L., Utilization of enzymatic preparations for the removal ‎of phenolic compounds in food ‎industry wastewater,Albaath University,Fen bilimleri,
3. Faihan‎ İ., Efficacy of plant essential oils on activity of microorganisms in preservatives of some ‎perishable foods‎,Albaath University,Fen bilimleri,
4. Saloom ‎ N., Studying the effect of pectin methyl esterase on the texture of some blanched fruit ‎and vegetable products‎,Albaath University,Fen bilimleri,
5. Mohammad‎ R., Studying the changes of phenols content and antioxidant capacity during ‎‎preservation and storage of capers‎,Albaath University,Fen bilimleri,
6. Kasım R., Determination of the optimum conditions for production and preservation of verjui‎,Albaath University,Fen bilimleri,
7. ÖRS B., Sağlıklı ve cazip kuru kayısı üretimine yönelik yeni bir teknik: İndirgen atmosferik kurutma,Iğdır Üniversitesi,Fen Bilimleri Enstitüsü,Gıda Mühendisliği Anabilim Dalı
8. ÖZKAN N., YENİ BİR DEPOLAMA YÖNTEMİ OLAN İNDİRGEN ATMOSFERDE PAKETLEMENİN (İAP) ÇİLEK MEYVESİNİN KİMYASAL ve FİZİKSEL KALİTESİ ÜZERİNE ETKİSİ,Iğdır Üniversitesi,Fen Bilimleri Enstitüsü,Gıda Mühendisliği Anabilim Dalı
Projeler:
1. ARAŞTIRMA PROJESİ, Araştırmacı, Araştırma Projesi Modifiye Atmosfer Paketlenme İşleminin Tereyağı Üzerine Etkileri, 29.12.2018
2. ARAŞTIRMA PROJESİ, Araştırmacı, SUVEREN MAHALLESİ İÇME SUYUNUN FİZİKSEL, KİMYASAL VE MİKROBİYOLOJİK ÖZELLİKLERİ, 05.01.2018
3. ARAŞTIRMA PROJESİ, Yürütücü, Çilekte Indirgen Atmosferde Raf Ömrü Uzatma‎, 10.10.2017
4. ARAŞTIRMA PROJESİ, Yürütücü, Salamurasız Beyaz Peynir Muhafazası Için Yeni Bir Alternatif: ‎Indirgen Atmosfer Paketleme, 10.10.2017
5. ARAŞTIRMA PROJESİ, Yürütücü, Indirgen Atmosfer Paketlemenin Kızartmalık Patatesin Kalitesi ‎Üzerine Etkileri, 10.10.2017
6. ARAŞTIRMA PROJESİ, Yürütücü, Saglıklı Ve Cazip Kuru Kayısı Üretimine Yönelik Yeni Bir Teknik: ‎Indirgen Atmosferik Kurutma‎, 10.10.2017
7. Diğer kamu kuruluşları (Yükseköğretim Kurumları hariç), Yürütücü, Patent Hazırlama ve Başvuru Programı‎, 15.04.2018
8. Kalkınma Bakanlığı, Yürütücü, Gıdalarda Redoks Uygulamaları Arastırma Merkezi‎, 05.10.2015
Hakemlikler:
1. Current Research in Nutrition and Food Science Journal, SCI-Expanded, HİNDİSTAN
2. Journal of food science and technology, SCI-Expanded, HİNDİSTAN
3. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, SCI-Expanded, ROMANYA
4. FOOD CHEMISTRY, SCI-Expanded, İNGİLTERE
5. FOOD CHEMISTRY, SCI-Expanded, İNGİLTERE
6. FOOD CHEMISTRY, SCI-Expanded, İNGİLTERE
Verilen Dersler:
1. UZMANLIK ALAN DERSİ, Yüksek Lisans, 2015-2016
2. UZMANLIK ALAN DERSİ, Yüksek Lisans, 2016-2017
3. UZMANLIK ALAN DERSİ, Yüksek Lisans, 2017-2018
4. UZMANLIK ALAN DERSİ, Yüksek Lisans, 2018-2019
5. MEYVE - SEBZE İŞLEME TEKNOLOJİSİ, Lisans, 2018-2019
6. FERMANTASYON TEKNOLOJİSİ, Lisans, 2018-2019
7. ANTİOKSİDANT AKTİVİTE TANIMI VE ÖLÇÜM METOTLARI, Yüksek Lisans, 2018-2019
8. GIDA BİLİMİ VE TEKNOLOJİSİ, Lisans, 2018-2019
9. mesleki ingilizce, Lisans, 2018-2019
10. yağ teknolojesi, Lisans, 2018-2019
11. temel mikrobiology, Lisans, 2018-2019
12. GIDA MÜHENDİSLİĞİNDE YENİ TEKNOLOJİLER, Yüksek Lisans, 2015-2016
13. GIDA MÜHENDİSLİĞİNDE YENİ TEKNOLOJİLER, Yüksek Lisans, 2014-2015
14. GIDA MÜHENDİSLİĞİNDE YENİ TEKNOLOJİLER, Yüksek Lisans, 2017-2018
15. GIDA MÜHENDİSLİĞİNDE YENİ TEKNOLOJİLER, Yüksek Lisans, 2016-2017
16. LAKTİK ASİT FERMENTASYONU, Yüksek Lisans, 2017-2018
17. LAKTİK ASİT FERMENTASYONU, Yüksek Lisans, 2016-2017
18. LAKTİK ASİT FERMENTASYONU, Yüksek Lisans, 2015-2016
19. LAKTİK ASİT FERMENTASYONU, Yüksek Lisans, 2014-2015
20. MEYVE - SEBZE İŞLEME TEKNOLOJİSİ, Lisans, 2017-2018
21. MEYVE - SEBZE İŞLEME TEKNOLOJİSİ, Lisans, 2016-2017
22. GIDA MİKROBİYOLOJİSİ, Lisans, 2017-2018
23. GIDA MİKROBİYOLOJİSİ, Lisans, 2016-2017
24. YAĞ TEKNOLOJİSİ, Lisans, 2014-2015
25. YAĞ TEKNOLOJİSİ, Lisans, 2017-2018
26. YAĞ TEKNOLOJİSİ, Lisans, 2016-2017
27. YAĞ TEKNOLOJİSİ, Lisans, 2015-2016
28. TEMEL MİKROBİYOLOJİ, Lisans, 2017-2018
29. TEMEL MİKROBİYOLOJİ, Lisans, 2016-2017
30. TEMEL MİKROBİYOLOJİ, Lisans, 2015-2016
31. TEMEL MİKROBİYOLOJİ, Lisans, 2014-2015
32. FERMANTASYON TEKNOLOJİSİ, Lisans, 2017-2018
33. FERMANTASYON TEKNOLOJİSİ, Lisans, 2016-2017
34. FERMANTASYON TEKNOLOJİSİ, Lisans, 2015-2016
35. FERMANTASYON TEKNOLOJİSİ, Lisans, 2014-2015
36. Mesleki İngilizce, Lisans, 2014-2015
37. Mesleki İngilizce, Lisans, 2015-2016
38. Mesleki İngilizce, Lisans, 2017-2018
39. Mesleki İngilizce, Lisans, 2016-2017
Ödüller:
1. HARRAN ÜNİVERSİTESİ, Proje Ödülü,
2. Elsevier Publishing, Bilim - Sanat Ödülleri,
3. Elsevier Publishing, Bilim - Sanat Ödülleri,
4. Elsevier publishing, Bilim - Sanat Ödülleri,
5. Elsevier, Bilim - Sanat Ödülleri,
6. Clarivate Analytics (Publons)‎, Diğer,
7. IĞDIR ÜNİVERSİTESİ, Proje Ödülü, GIDALARIN RENK VE BESİNSEL ÖĞELERİNİN MUHAFAZASINDA YENİ BİR ‎TEKNİK: İNDİRGEN ATMOSFERİK KURUTMA (İAK)‎
8. IĞDIR ÜNİVERSİTESİ, Proje Ödülü, Tuzsuz Beyaz Peynir Muhafazası İçin Yeni Bir Alternatif: İndirgen Atmosfer Paketleme ‎‎(İAP)‎
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