KİŞİSEL BİLGİLER
Adı Soyadı Prof. Dr. Atıf Can SEYDİM
Birimi Mühendislik Fakültesi
Bölüm Gıda Mühendisliği Bölümü
Ana Bilim Dalı Gıda Teknolojisi Anabilim Dalı
Telefon 2462111669
E-Posta atifseydim@sdu.edu.tr
ORCID ID 0000-0003-3808-509X
Akademik Hesaplar image/svg+xml
Google Scholar Hindex: 22
Alıntı Sayısı: 3961
Bu sayfadaki kişisel verilerin görünürlüğü KVKK 8. madde hükmü uyarınca ilgili kişinin açık rızası kapsamındadır. Kişisel verilerinizin görünürlüğünü veya hali hazırdaki verilerinizi Personel Bilgi Sistemi (PBS) ve Akademik Bilgi Sistemi (ABS) üzerinden düzenleyebilirsiniz.
ÖĞRENİM BİLGİLERİ
Lisans ANKARA ÜNİVERSİTESİ GIDA BİLİMİ VE TEKNOLOJİSİ ANABİLİM DALI 30.06.1990
Yüksek Lisans ANKARA ÜNİVERSİTESİ GIDA BİLİMİ VE TEKNOLOJİSİ ANABİLİM DALI 17.06.1993
ABD CLEMSON UNIVERSİTY ANİMAL AND FOOD INDUSTRİES ABD CLEMSON UNIVERSİTY ANİMAL AND FOOD INDUSTRİES 02.05.1996
Doktora ABD CLEMSON UNİVERSİTY DOCTOR OF PHİLOSOPHY (GIDA BİLİMLERİ) 05.10.2001
İLGİ ALANLARI
Gıda Ambalaj Sistemleri,Gıdalarda Raf Ömrünün Belirlenmesi,Et Bilimi ve Teknolojisi,Gıda Kimyası ve Biokimyası,Yeni Gıda İşleme Sistemleri
YAYINLAR
  • Uluslararası Hakemli Dergilerde Yayımlanan Makaleler
  • 1 SÖĞÜT ECE, ERTEKİN FİLİZ BİLGE, SEYDİM ATIF CAN, A model system based on glucose\arginine to monitor the properties of Maillard reaction products. Journal of Food Science and Technology, 58(3), , 1005-1013. Doi: 10.1007/s13197-020-04615-y, (2021), (SCI-Expanded)
  • 2 SEYDİM Atıf Can, Effect of brewing method on quality parameters and antioxidant capacity of black tea. Functional Food Science, 1(8), , 1-13. Doi: 10.31989/ffs.v1i8.807, (2021), (Diğer)
  • 3 Sogut Ece, SEYDİM Atıf Can, Development of Chitosan and Polycaprolactone Based Trilayer Biocomposite Films for Food Packaging Applications. JOURNAL OF POLYTECHNIC-POLITEKNIK DERGISI , 263-273. Doi: 10.2339/politeknik.628222, (2021), (ESCI: Emerging Sources Citation Index)
  • 4 Alkin Mustafa, SÖĞÜT Ece, SEYDİM Atıf Can, Determination of bioactive properties of different edible mushrooms from Turkey. Journal of Food Measurement and Characterization, 15(4), , 3608-3617. Doi: 10.1007/s11694-021-00941-7, (2021), (SCI-Expanded)
  • 5 SÖĞÜT ECE, SEYDİM ATIF CAN, CHIRALT AMPARO, Development of chitosan/cycloolefin copolymer and chitosan/polycaprolactone active bilayer films incorporated with grape seed extract and carvacrol. JOURNAL OF POLYMER RESEARCH, 28(8), , 1-10. Doi: 10.1007/s10965-021-02685-w, (2021), (SCI-Expanded)
  • 6 Sogut Ece, SEYDİM Atıf Can, Classification of honeys collected from different regions of Anatolia by chemometric methods. JOURNAL OF FOOD PROCESSING AND PRESERVATION Doi: 10.1111/jfpp.14960, (2020), (SCI-Expanded)
  • 7 SEYDİM Atıf Can, Sarikus-Tutal Gulsen, Sogut Ece, Effect of whey protein edible films containing plant essential oils on microbial inactivation of sliced Kasar cheese. FOOD PACKAGING AND SHELF LIFE Doi: 10.1016/j.fpsl.2020.100567, (2020), (SCI-Expanded)
  • 8 Arı Burcu, SEYDİM Atıf Can, Güzel-Seydim Zeynep, Budak Nilgün H., Effects of Ozonation on Apple Juice Quality. International Journal of Fruit Science, 20(3), , 1570-1578. Doi: 10.1080/15538362.2020.1822263, (2020), (SCI-Expanded)
  • 9 Dawson Paul L, SEYDİM ATIF CAN, Hirt Douglas, Styrene Monomer Migration from Expanded Polystyrene Into Food Acids and Ethanol. Journal of Food Research, 9(3), Doi: 10.5539/jfr.v9n3p39, (2020), (Diğer)
  • 10 AŞIK CANBAZ EMİNE, ÇÖMLEKÇİ SELÇUK, SEYDİM ATIF CAN, ET TEKNOLOJİSİNDE VURGULU ELEKTRİK ALAN TEKNİĞİNİN KULLANILMASI. GIDA / THE JOURNAL OF FOOD, 45(3), , 485-495. Doi: 10.15237/gida.GD19143, (2020), (TR DİZİN)
  • 11 SÖĞÜT ECE, SEYDİM ATIF CAN, GLİSEROLUN KİTOSAN BAZLI İKİ KATMANLI FİLMLER ÜZERİNE ETKİSİ. GIDA / THE JOURNAL OF FOOD, 45(4), , 763-773. Doi: 10.15237/gida.GD20054, (2020), (TR DİZİN)
  • 12 SAĞLAM HİDAYET, SEYDİM ATIF CAN, Farklı sıcaklık ve sürelerinin leblebilerin bazı fiziksel ve duyusal özellikleri üzerine etkisi ve leblebi rengindeki değişim kinetiği. Harran Tarım ve Gıda Bilimleri Dergisi, 24(2), , 140-150. (2020), (TR DİZİN)
  • 13 SÖĞÜT Ece, Balqis A. M. Ili, Hanani Z. A. Nur, SEYDİM Atıf Can, The properties of kappa-carrageenan and whey protein isolate blended films containing pomegranate seed oil. POLYMER TESTING Doi: 10.1016/j.polymertesting.2019.05.002, (2019), (SCI-Expanded)
  • 14 Sogut Ece, SEYDİM Atıf Can, The effects of chitosan- and polycaprolactone-based bilayer films incorporated with grape seed extract and nanocellulose on the quality of chicken breast fillets. LWT-FOOD SCIENCE AND TECHNOLOGY , 799-805. Doi: 10.1016/j.lwt.2018.11.097, (2019), (SCI-Expanded)
  • 15 Bilgiç Seren, SÖĞÜT ECE, SEYDİM ATIF CAN, Chitosan and Starch Based Intelligent Films with Anthocyanins from Eggplant to Monitor pH Variations. Turkish Journal of Agriculture - Food Science and Technology , 61-66. Doi: 10.24925/turjaf.v7isp1.61-66.2705, (2019), (TR DİZİN)
  • 16 Gökırmaklı Çağlar, BUDAK HAVVA NİLGÜN, SEYDİM ZEYNEP BANU, SEYDİM ATIF CAN, ERTEKİN FİLİZ BİLGE, Karakulak İlayda D, Antioxidant Properties of Strawberry Vinegar. ETP International Journal of Food Engineering, 5(3), , 171-174. Doi: 10.18178/ijfe.5.3.171-174, (2019), (Diğer)
  • 17 Filiz Bilge Ertekin, SEYDİM Atıf Can, Kinetic changes of antioxidant parameters, ascorbic acid loss, and hydroxymethyl furfural formation during apple chips production. JOURNAL OF FOOD BIOCHEMISTRY Doi: 10.1111/jfbc.12676, (2018), (SCI-Expanded)
  • 18 Sogut Ece, SEYDİM Atıf Can, The effects of Chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets. FOOD PACKAGING AND SHELF LIFE , 13-20. Doi: 10.1016/j.fpsl.2018.07.006, (2018), (SCI-Expanded)
  • 19 Sogut Ece, SEYDİM Atıf Can, Development of Chitosan and Polycaprolactone based active bilayer films enhanced with nanocellulose and grape seed extract. CARBOHYDRATE POLYMERS , 180-188. Doi: 10.1016/j.carbpol.2018.04.071, (2018), (SCI-Expanded)
  • 20 Sogut Ece, SEYDİM Atıf Can, Characterization of cyclic olefin copolymer-coated chitosan bilayer films containing nanocellulose and grape seed extract. PACKAGING TECHNOLOGY AND SCIENCE , 499-508. Doi: 10.1002/pts.2382, (2018), (SCI-Expanded)
  • 21 Karaca Yasar, Gun Ilhan, SEYDİM Atıf Can, Guzel-Seydim Zeynep Banu, Production and quality of kefir cultured butter. MLJEKARSTVO , 64-72. Doi: 10.15567/mljekarstvo.2018.0108, (2018), (SCI-Expanded)
  • 22 Ertekin Filiz Bilge, Korkmaz Nazli, Budak Nilgun H., SEYDİM Atıf Can, Guzel Seydim Zeynep B., Antioxidant Activity and Phenolic Acid Content of Selected Vegetable Broths. CZECH JOURNAL OF FOOD SCIENCES , 469-475. Doi: 10.17221/458/2016-CJFS, (2017), (SCI-Expanded)
  • 23 SEYDİM Atıf Can, Guzel-Seydim Zeynep Banu, Doguc Duygu Kumbul, Savas M. Cagri, Budak Havva Nilgun, Effects of grape wine and apple cider vinegar on oxidative and antioxidative status in high cholesterol-fed rats. FUNCTIONAL FOODS IN HEALTH AND DISEASE , 569-577. (2016), (ESCI: Emerging Sources Citation Index)
  • 24 Guzel-Seydim Zeynep Banu, Dibekci Merve, Cagdas Ece, SEYDİM Atıf Can, Effect of kefir on Fusobacterium nucleatum in potentially preventing intestinal cancer. FUNCTIONAL FOODS IN HEALTH AND DISEASE , 469-477. (2016), (ESCI: Emerging Sources Citation Index)
  • 25 Budak Nilgun H., Aykin Elif, SEYDİM Atıf Can, Greene Annel K., Guzel-Seydim Zeynep B., Functional Properties of Vinegar. JOURNAL OF FOOD SCIENCE Doi: 10.1111/1750-3841.12434, (2014), (SCI-Expanded)
  • 26 Kok-Tas Tugba, SEYDİM Atıf Can, Ozer Barbaros, Guzel-Seydim Zeynep B., Effects of different fermentation parameters on quality characteristics of kefir. JOURNAL OF DAIRY SCIENCE , 780-789. Doi: 10.3168/jds.2012-5753, (2013), (SCI-Expanded)
  • 27 Budak Nilgun H., Doguc Duygu Kumbul, Savas Cagri M., SEYDİM Atıf Can, Tas Tugba Kok, Ciris Metin I., Guzel-Seydim Zeynep B., Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 6638-6644. Doi: 10.1021/jf104912h, (2011), (SCI-Expanded)
  • 28 Guzel-Seydim Zeynep B., Kok-Tas Tugba, Greene Annel K., SEYDİM Atıf Can, Review: Functional Properties of Kefir. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 261-268. Doi: 10.1080/10408390903579029, (2011), (SCI-Expanded)
  • 29 SEYDİM ZEYNEP BANU, KÖK TAŞ TUĞBA, ERTEKİN FİLİZ BİLGE, SEYDİM ATIF CAN, Effect of different growth conditions on biomass increase in kefir grains. Journal of Dairy Science, 94(3), , 1239-1242. Doi: 10.3168/jds.2010-3349, (2011), (SCI-Expanded)
  • 30 Koyuncu M.A., SEYDİM Atıf Can, Dilmaçünal T., Savran H.E., Taş T., Effects of different precooling treatments with ozonated water on the quality of '0900 Ziraat' sweet cherry fruit. Acta Horticulturae, 2(795), , 831-836. Doi: 10.17660/ActaHortic.2008.795.134, (2008), (SCI-Expanded)
  • 31 SEYDİM Atıf Can, Sarikus G, Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. FOOD RESEARCH INTERNATIONAL , 639-644. Doi: 10.1016/j.foodres.2006.01.013, (2006), (SCI-Expanded)
  • 32 SEYDİM ATIF CAN, SEYDİM ZEYNEP BANU, Acton Jim C, Dawson Paul L, Effects of Rosemary Extract and Sodium Lactate on Quality of Vacuum packaged Ground Ostrich Meat. Journal of Food Science, 71(1), , 71-76. Doi: 10.1111/j.1365-2621.2006.tb12409.x, (2006), (SCI)
  • 33 SEYDİM Atıf Can, Acton J. C., Hall M. A., Dawson P. L., Effects of packaging atmospheres on shelf-life quality of ground ostrich meat. MEAT SCIENCE, 73(3), , 503-510. Doi: 10.1016/j.meatsci.2006.01.010, (2006), (SCI)
  • 34 SEYDİM ZEYNEP BANU, SEYDİM ATIF CAN, GREENE A nnel K, KÖK TAŞ TUĞBA, Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids. International Journal of Dairy Technology, 59(3), , 209-215. Doi: 10.1111/j.1471-0307.2006.00265.x, (2006), (SCI-Expanded)
  • 35 SEYDİM ZEYNEP BANU, WYFFELS JENNIFER T, SEYDİM ATIF CAN, GREENE ANNEL K, Turkish kefir and kefir grains microbial enumeration and electron microscobic observation. International Journal of Dairy Technology, 58(1), , 25-29. Doi: 10.1111/j.1471-0307.2005.00177.x, (2005), (SCI-Expanded)
  • 36 SEYDİM ZEYNEP BANU, SEZGİN EMEL, SEYDİM ATIF CAN, Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt. Food Control, 16(3), , 205-209. Doi: 10.1016/j.foodcont.2004.02.002, (2005), (SCI-Expanded)
  • 37 SEYDİM ZEYNEP BANU, Annel K Greene, SEYDİM ATIF CAN, Use of ozone in the food industry. LWT - Food Science and Technology, 37(4), , 453-460. Doi: 10.1016/j.lwt.2003.10.014, (2004), (SCI)
  • 38 Güzel-Seydim Z.B., SEYDİM Atıf Can, Greene A.K., Comparison of amino acid profiles of milk yogurt and Turkish kefir. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , 158-160. (2003), (SCI-Expanded)
  • 39 SEYDİM ZEYNEP BANU, SEYDİM ATIF CAN, Greene Annel k, Organic Acids and Volatile Flavor Components Evolved During Refrigerated Storage of Kefir. Journal of Dairy Science, 83(2), , 275-277. Doi: 10.3168/jds.S0022-0302(00)74874-0, (2000), (SCI-Expanded)
  • 40 Güzel-Seydim Z.B., Greene A.K., Bodine A.B., SEYDİM Atıf Can, Determination of Organic Acids and Volatile Flavor Substances in Kefir during Fermentation. Journal of Food Composition and Analysis, 13(1), , 35-43. Doi: 10.1006/jfca.1999.0842, (2000), (SCI-Expanded)
  • 41 SEYDİM Atıf Can, Dawson P., Packaging effects on shell egg breakage rates during simulated transportation. Poultry Science, 78(1), , 148-151. Doi: 10.1093/ps/78.1.148, (1999), (SCI-Expanded)
  • Ulusal Hakemli Dergilerde Yayımlanan Makaleler
  • 1 SÖĞÜT ECE, SEYDİM ATIF CAN, D-Limonen ve Nanoselüloz İçeren Aktif Kitosan/Polikaprolakton İki Katmanlı Filmler. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 24(3), , 618-625. Doi: 10.19113/sdufenbed.817932, (2020), (TR DİZİN)
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