Personal

• Name-Surname: Onur KETENOGLU

• Place / Date of Birth: Ankara / 1986

• Nationality: TR

Education

• Ph.D. : Ankara University Dept.of Food Engineering, 2010-2016

• M.Sc. : Ankara University Dept.of Food Engineering, 2008-2010

• Bachelor’s Degree : Ankara University Dept.of Food Engineering, 2004-2008

Foreign Language

• English

  • Score: 91.25 / 100 (OSYM / 2022 January)

  • Score: 91.25 / 100 (OSYM / 2014 Fall)

  • Score: 91.25 / 100 (YOKDIL (Council of Higher Education) / 2017 Spring)

Computer Skills

• MS Office, MS OS, Linux, BASIC, GIMP, Dreamweaver, Android App Development

Work / Academic Experience

• Associate Professor: Eskisehir Osmangazi University, Faculty of Agriculture, Department of Food Engineering, 2021-Now

• Assistant Professor: Eskisehir Osmangazi University, Faculty of Agriculture, Department of Food Engineering, 03.2021-09.2021

• Assistant Professor: Cankiri Karatekin University, Faculty of Engineering, Department of Food Engineering, 2017-2021

• Visiting Scientist : Università degli Studi di Teramo, Facoltà Di Bioscienze E Tecnologie Agro-Alimentari E Ambientali. Italy, June 2015 – October 2015 (Project: “Effect of sugars on physical properties of emulsions made with whey proteins”)

• Research Assistant : Ankara University, Faculty of Engineering, Department of Food Engineering, 2009-2016

• Intern: T.S.E. Food Quality Laboratory, 2007

• Intern: A.O.C. Fruit Juice and Wine, 2006

Field of Study

• Thermodynamics, Molecular Distillation (Short-path), Unit Operations, Mass and Energy Balances, Reaction Kinetics

Courses

• FDE201 Material and Energy Balances (Teaching Assistant – Ankara University)

• FDE206 Reaction Kinetics (Teaching Assistant – Ankara University)

• KYM294 Thermodynamics (Teaching Assistant – Ankara University)

• GMÜ208 Thermodynamics (Summer Course – Cankiri Karatekin University)

• GMÜ403 Biological and Chemical Kinetics (Summer Course – Cankiri Karatekin University)

• GMÜ403 Biological and Chemical Kinetics (Fall 2017 – Cankiri Karatekin University)

• GMÜ424 Functional Foods (Fall 2017 – Cankiri Karatekin University)

• GMÜ103 Introduction to Food Engineering (Fall 2017 – Cankiri Karatekin University)

• GMÜ208 Thermodynamics (Spring 2018 – Cankiri Karatekin University)

• GMÜ438 Food Toxicology (Spring 2018 – Cankiri Karatekin University)

• GMÜ440 Computer Applications for Engineers (Spring 2018 – Cankiri Karatekin University)

• GMÜ312 Unit Operations Laboratory : “Frictional Losses in Pipes” (Spring 2018 – Cankiri Karatekin University)

• GMÜ438 Food Toxicology (Fall 2018 – Cankiri Karatekin University)

• GMÜ403 Biological and Chemical Kinetics (Fall 2018 – Cankiri Karatekin University)

• GMÜ103 Introduction to Food Engineering (Fall 2018 – Cankiri Karatekin University)

• GMÜ312 Unit Operations Laboratory : “Frictional Losses in Pipes” & "Reynolds Number" (Spring 2019 – Cankiri Karatekin University)

• GMÜ440 Computer Applications for Engineers (Spring 2019 – Cankiri Karatekin University)

• GMÜ208 Thermodynamics (Spring 2019 – Cankiri Karatekin University)

• GMÜ438 Food Toxicology (Fall 2019 – Cankiri Karatekin University)

• GMÜ403 Biological and Chemical Kinetics (Fall 2019 – Cankiri Karatekin University)

• GMÜ504 Applied Statistics for Food Engineering (Fall 2019 – Cankiri Karatekin University, Graduate Program)

• GMÜ541 Physical Properties of Foods (Fall 2019 – Cankiri Karatekin University, Graduate Program)

• GMÜ208 Thermodynamics (Spring 2020 – Cankiri Karatekin University)

• GMÜ438 Food Toxicology (Spring 2020 – Cankiri Karatekin University)

• GMÜ541 Physical Properties of Foods (Spring 2020 – Cankiri Karatekin University, Graduate Program)

• GMÜ403 Biological and Chemical Kinetics (Fall 2020 – Cankiri Karatekin University)

• GMÜ504 Applied Statistics for Food Engineering (Fall 2020 – Cankiri Karatekin University, Graduate Program)

• GMÜ541 Physical Properties of Foods (Fall 2020 – Cankiri Karatekin University, Graduate Program)

• Lipid Chemistry (Fall 2021 - Eskisehir Osmangazi University, Graduate Program)

• Introduction to Food Engineering (Fall 2021 - Eskisehir Osmangazi University)

• Food Science and Technology (Fall 2021 - Eskisehir Osmangazi University, External Course for Deparment of Horticulture)

• Physical Properties of Foods (Spring 2021 - Eskisehir Osmangazi University)

• Olive Oil Production Technologies and Quality Criteria (Spring 2021 - Eskisehir Osmangazi University)

Memberships for Scientific Organizations

• EuroFed Lipid

• The Association of Food Technology (GTD) - (2013-2018)

• Turkish Lipid Group (YABITED)

Duties

• Eskisehir Osmangazi University - Member of Quality Commission (2021 – )

• Eskisehir Osmangazi University , Faculty of Agriculture - Head of Quality Commission (2021 – )

• Cankiri Karatekin University Dept. of Food Engineering – Associate Chairman (2018 – 2021)

• YABITED (Turkish Lipid Group) IV. Bitkisel Yağ Kongresi, Istanbul, Turkey. 2019 – Member of Scientific Committee

• YABITED (Turkish Lipid Group) – Substitute Member of Audit Commission (2018 – )

• 3rd International Congress on Food Technology, Cappadocia, Turkey. 2018 – Member of Organizing Committee

• Cankiri Yerel Gida Urunleri ve Cografi Isaret Calistayi. 2017 – Member of Organizing Committee

• Ankara University Dept. of Food Engineering – Research Assistant Representative (2015-2016)

• The Association of Food Technology (GTD) – Member of Directorate Commission (2013-2018)

• 11th National Food Congress, Hatay, Turkey. 2012 – Member of Organizing Committee

• TGDF Food Congress, Antalya. 2013 – Member of Scientific Committee

• 2nd International Congress on Food Technology, Kusadasi, Turkey. 2014 – Member of Organizing Committee

• 12th National Food Congress, Edirne, Turkey. 2016 – Member of Organizing Committee

Projects

• Optimization of molecular distillation conditions for deacidification of high-acid vegetable oils and purification of oleic acid and squalene (TUBITAK), 2014-2016 (Scholar)

• Determination of Frying Stability of Olive Pomace Oil (TUBITAK), 2010-2012 (Scholar)

• Bitkisel kökenli atıklardan mikro-akışkan yöntemiyle nano boyutlarda reoloji düzenleyicilerinin üretilmesi: Emülsiyonlarda, kolloitlerde ve hamur ürünlerinde kullanılması (TUBITAK), 2008-2011

• Çörekotu yağının ağartılmasında, peroksit ve yağ kaybının yanıt yüzey yöntemi ile optimizasyonu (Balikesir Univ. BAP), 2019-2020

• Türkiye'de satışa sunulan aromalı zeytinyağlarında fitalatların belirlenmesi (Balikesir Univ. BAP), 2020-2021

• Türkiye'de satışa sunulan çeşitli gıda örneklerinde fotobaşlatıcı kontaminantlarının belirlenmesi (Balikesir Univ. BAP), 2021-2023

Certificates

• ISO 9001:2008 Quality Management Systems and Internal Auditor Training – TOBB University of Economics and Technology-SEM, November 2017.

• Cankiri Yerel Gida Urunleri ve Cografi Isaret Calistayi – Cankiri Karatekin University, November 28-29, 2017.

• Biosafety Training – Institute of Biotechnology / Ankara University, February 9, 2015.

• “Advanced Technologies to Sterilize Foods” Seminar (educator: Dr. Gustavo V.Barbosa-Cánovas) – Ankara University Dept.of Food Engineering, November 20-21, 2012.

• “HPLC ve GC Sistemlerinde Tips & Tricks” Seminar – Sem Laboratuvar Cihazlari A.S., April 7, 2010.

• “Gidalarda Tekstur Analizleri” Seminar – Stable Micro Systems/ABP, July 29, 2009.

• ISO 22000 Food Safety Management System Basic Education – CTR International Certification & Auditing Co. Ltd., November 2008.

Editorial Board Memberships

• Journal of Food Technology and Food Chemistry

• International Journal of Food Engineering and Technology (2018-2020)

Reviewing for Journals

• Journal of Food Engineering – 2017 (1), 2019 (3), 2020 (3), 2021 (4)

• GIDA (The Journal of Food) – 2017 (1), 2018 (2), 2020 (1), 2021 (1)

• Physical Science International Journal – 2017 (1)

• Food Science and Technology – 2018 (1)

• Chemical Science International Journal – 2018 (1), 2020 (1)

• International Journal of Biochemistry Research & Review – 2018 (1)

• European Food Research and Technology – 2018 (2), 2021 (1)

• Journal of Food Technology and Food Chemistry – 2018 (2)

• Asian Food Science Journal – 2018 (2), 2019 (1)

• Advances in Research – 2018 (1)

• Journal of Food Science and Technology – 2018 (2), 2019 (1)

• Journal of Energy Research and Reviews - 2019 (1)

• Food Research International - 2019 (1)

• European Journal of Lipid Science and Technology - 2019 (1)

• DERİM - 2019 (1)

• Journal of Engineering Research and Reports - 2019 (1)

• Biomedical and Pharmacology Journal - 2019 (1)

• Journal of Food Processing and Preservation - 2020 (1)

• Journal of Oleo Science - 2020 (2)

• International Journal of Food Science & Technology - 2020 (1), 2021 (1)

• Separation and Purification Technology - 2020 (1)

• ACS Omega - 2020 (1)

• Journal of Food Composition and Analysis - 2020 (1), 2021 (2)

• Food Analytical Methods - 2021 (1)

• Journal of Food Measurement and Characterization - 2021 (1)

Publications

--- Book Chapters

• Kiralan, M., Ketenoglu, O. 2022. Food applications of clove (Syzygium aromaticum) extracts. In: Ramadan, M. F. (ed.). Clove (Syzygium aromaticum) - Chemistry, Functionality and Applications. Academic Press. https://doi.org/10.1016/B978-0-323-85177-0.00030-6

• Kiralan, M., Ketenoglu, O. 2022. Utilization of Tomato (Solanum lycopersicum) by-Products: An Overview. In: Ramadan M.F., Farag M.A. (eds) Mediterranean Fruits Bio-wastes. Springer, Cham. https://doi.org/10.1007/978-3-030-84436-3_34

• Kiralan, M., Ketenoglu, O. 2022. Apricot (Prunus armeniaca L.) Kernel: A Valuable by-Product. In: Ramadan M.F., Farag M.A. (eds) Mediterranean Fruits Bio-wastes. Springer, Cham. https://doi.org/10.1007/978-3-030-84436-3_22

• Ketenoglu, O., Kiralan, S.S., Kiralan, M. 2022. Bioactive Phytochemicals from Soybean (Glycine max) Oil Processing By-products. In: Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products (Part of the Reference Series in Phytochemistry)(ed. Ramadan, M. F.), Springer, Cham. https://doi.org/10.1007/978-3-030-63961-7_2-1

• Ketenoglu, O. 2021. Molecular distillation in the extraction, recovery and concentration of food molecules. In: Innovative Food Processing Technologies: A Comprehensive Review (eds. Muthukumarappan, K., Knoerzer, K.), Vol. 3, 1st Edition, pp. 122-134. Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.22996-X

• Kiralan, M., Ketenoglu, O., Kiralan, S.S. 2021. Trans Fatty Acids: Occurrence, Technical Aspects and Worldwide Regulations. In: Studies in Natural Products Chemistry (ed. Atta-ur-Rahman), Vol. 70, pp. 313-343. Elsevier. https://doi.org/10.1016/B978-0-12-819489-8.00018-1

• Kiralan, M., Ketenoglu, O., Kiralan, S.S. 2021. Bioactive Phytochemicals from Tiger Nut Oil Processing Byproducts. In: Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products (Part of the Reference Series in Phytochemistry)(ed. Ramadan, M. F.), Springer, Cham. https://doi.org/10.1007/978-3-030-63961-7_24-1

• Kıralan, M., Ketenoglu, O., Kıralan, S. S., Özkan, G. 2021. Opuntia spp. Essential Oils. In: Opuntia spp.: Chemistry, Bioactivity and Industrial Applications (eds. Ramadan, M. F., Mousa Ayoub, T. E., Rohn, S.), 1st Edition., pp. 355-367. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-030-78444-7_16

• Ketenoglu, O., Kiralan, S.S., Kiralan, M., Ozkan, G., Ramadan, M. F. 2020. Cold pressed black cumin (Nigella sativa L.) seed oil. In: Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications (ed. Ramadan, M. F.), pp. 53-64. Academic Press (imprint of Elsevier), ISBN: 978-0-12-818188-1. https://doi.org/10.1016/B978-0-12-818188-1.00006-2

• Ketenoglu, O., Kiralan, M., Ramadan, M. F. 2020. Cold pressed pequi (Caryocar brasiliense Camb.) almond oil. In: Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications (ed. Ramadan, M. F.), pp. 365-372. Academic Press (imprint of Elsevier), ISBN: 978-0-12-818188-1. https://doi.org/10.1016/B978-0-12-818188-1.00033-5

--- Papers

• Kıralan, S., Ketenoglu, O., Kuvat, Ö., & Ramadan, M. F. 2022. (IN PRESS). Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds. Journal of Food Processing and Preservation, 00, e17077. https://doi.org/10.1111/jfpp.17077

• Toptancı, İ., Kıralan, M., Ketenoglu, O., Ramadan, M. F. 2022. Effect of light on the oxidative stability and phthalate levels of black cumin oil-corn oil blends in plastic and glass bottling. Journal of Oleo Science, 71(5): 641-649. https://doi.org/10.5650/jos.ess21346

• Toptancı, İ., Ketenoglu, O., Kıralan, M. 2022. Assessment of the migration of perfluorinated compounds and primary aromatic amines from PTFE-coated non-stick cookware marketed in Turkey. Environmental Science and Pollution Research, 29: 38535–38549. https://doi.org/10.1007/s11356-022-18783-1

• Toptancı, İ., Kıralan, M., Ketenoglu, O., Ramadan, M. F. Monitoring of bisphenol A diglycidyl ether (BADGE) and some derivatives in fish products in the Turkey market. Environmental Science and Pollution Research (2022). https://doi.org/10.1007/s11356-022-19587-z

• Kiralan, S. S., Karagoz, S. G., Ozkan, G., Kiralan, M., Ketenoglu, O. 2021. Changes in volatile compounds of virgin olive oil flavored with essential oils during thermal and photo-oxidation. Food Analytical Methods, 14(5): 883–896. https://doi.org/10.1007/s12161-020-01926-w

• Ketenoglu, O. 2020. Extraction of peanut oil using thermosonication: Modeling and multiobjective optimization of process parameters using Box–Behnken design. Journal of Oleo Science, 69(6): 585-595. https://doi.org/10.5650/jos.ess19309

• Ketenoğlu, O. 2020. Yer fıstığı (Arachis Hypogaea L.) yağının farklı çözücüler kullanılarak değişken güç ve frekanslarda ultrason destekli ekstraksiyonu (Ultrasound-assisted extraction of peanut (Arachis Hypogaea L.) oil under varying power and frequencies using different solvents). GIDA, 45(1): 61-71 , https://doi.org/10.15237/gida.GD19132

• Sahin Ozkan, K., Ketenoglu, O., Yorulmaz, A., Tekin, A. 2019. Utilization of Molecular Distillation for Determining the Effects of Some Minor Compounds on the Quality and Frying Stability of Olive Pomace Oil. Journal of Food Science and Technology, 56(7):3449–3460. https://doi.org/10.1007/s13197-019-03831-5

• Kantekin-Erdogan, M.N., Ketenoglu, O., Tekin, A. 2019. Effect of Monoglyceride Content on Emulsion Stability and Rheology of Mayonnaise. Journal of Food Science and Technology, 56(1):443–450. https://doi.org/10.1007/s13197-018-3506-2

• Ketenoglu, O. 2018. Determination of Antoine Constants from Estimated Vapor Pressures of Selected Food Contaminants. Current Journal of Applied Science and Technology, 29(3): 1-11. https://doi.org/10.9734/CJAST/2018/44173

• Ketenoglu, O., Tekin, A. 2018. Computer Simulation and Experimental Molecular Distillation of Olive Pomace Oil Deodorizer Distillate – A Comparative Study. LWT- Food Science and Technology, 96: 636-641. https://doi.org/.10.1016/j.lwt.2018.06.015

• Ketenoglu, O., Sahin Ozkan, K., Yorulmaz, A., Tekin, A. 2018. Molecular Distillation of Olive Pomace Oil ─ Multiobjective Optimization for Tocopherol and Squalene. LWT- Food Science and Technology, 91: 198-202. https://doi.org/10.1016/j.lwt.2018.01.051

• Altuntas, A.H., Ketenoglu, O., Cetinbas, S., Erdogdu, F., Tekin, A. 2018. Deacidification of Crude Hazelnut Oil Using Molecular Distillation – Multiobjective Optimization for Free Fatty Acids and Tocopherol. European Journal of Lipid Science and Technology, 120, 1700369. https://doi.org/10.1002/ejlt.201700369

• Ketenoglu, O., Erdogdu, F., Tekin, A. 2018. Multi-objective Optimization of Molecular Distillation Conditions for Oleic Acid from a Rich-in-Fatty Acid Model Mixture. Journal of Oleo Science, 67(1):21-28, https://doi.org/10.5650/jos.ess17134

• Gelmez, B., Ketenoglu, O., Yavuz, H., Tekin, A. 2017. Removal of di-2-ethylhexyl phthalate (DEHP) and mineral oil from crude hazelnut skin oil using molecular distillation–multiobjective optimization for DEHP and tocopherol. European Journal of Lipid Science and Technology, 119, https://doi.org/10.1002/ejlt.201600001

• Ketenoglu, O., Tekin, A. 2015. Applications of Molecular Distillation Technique in Food Products. Italian Journal of Food Science, 27(3):277-281. https://doi.org/10.14674/1120-1770/IJFS.V269

• Ketenoglu, O., Mert, B., Tekin, A. 2014. Effects of microfluidized dietary fibers on stability properties of emulsions. Journal of Texture Studies, 45(4):295-306. https://doi.org/10.1111/jtxs.12074

• Ketenoğlu, O., Tekin, A. 2012. Bazı Bitkisel Liflerin Gıda Emülsiyonlari Üzerine Etkileri (Effects of Some Vegetable Fibers on Food Emulsions). Akademik Gıda, 10(4):60-64.

• Ketenoglu, O., Candogan, K. 2011. Effect Of Low-Sodium Salt Utilization On Some Characteristics Of Ground Beef Patties, GIDA, 36(2): 63-69.

--- Oral & Poster Presentations

• Ketenoglu, O. Infrared-Assisted Extraction and Its Applications in Food Products. 3rd International Conference on Food, Agriculture and Veterinary, 19-20 June 2021, Izmir, Turkey. (Oral)

• Ketenoğlu, O. Greener approaches and innovative technologies for the extraction of edible oils in food industry. 3rd International Eurasian Conference on Biological and Chemical Sciences (EurasianBioChem 2020), 19-20 March 2020, Ankara, Turkey. (Oral)

• Ketenoglu, O., Ucuncuoglu, D., Ercoskun, H. 2018. Evaluating Textural Effects of Different Hydrocolloids in “Cezerye” Prepared from Quince and Cornelian Cherry Fruit. The International Symposium on Food Rheology and Texture (Food Rheology-Texture Istanbul 2018-FRTI 2018), 19-21 October 2018, Istanbul, Turkey

• Ucuncuoglu, D., Ketenoglu, O., Ozpolat, Y., Ercoskun, H. 2018. “Cezerye” From Oleaster Fruit (Elaeagnus Angustifolia L.): Assessment Of Different Hydrocolloids. 3rd International Congress on Food Technology, October 10-12, 2018 Nevşehir, Turkey.

• Ucuncuoglu, D., Ketenoglu, O., Ercoskun, H. 2017. Usage of Some Major Hydrocolloids in “Cezerye” Prepared from Cornelian Cherry Fruit. 1st International Turkish World Engineering and Science Congress – ITWESC, 7-10 December 2017, Antalya, Turkey. (Oral)

• Ketenoglu, O., Ucuncuoglu, D., Ercoskun, H. 2017. Effects of Some Hydrocolloids on Quality Characteristics of Turkish “Cezerye” Prepared from Quince. 1st International Turkish World Engineering and Science Congress – ITWESC, 7-10 December 2017, Antalya, Turkey. (Oral)

• Ketenoglu, O., Erdogdu, F., Tekin, A. 2016. A Study on Determining Evaporation Conditions of Oleic Acid Using Molecular Distillation and Multiobjective Optimization. 14th Euro Fed Lipid Congress, 18-21 September 2016, Ghent, Belgium.

• Altuntas, A. H., Ketenoglu, O., Erdogdu, F., Tekin, A. 2016. Multiobjective Optimization of Crude Hazelnut Oil Deacidification by Molecular Distillation. 14th Euro Fed Lipid Congress, 18-21 September 2016, Ghent, Belgium.

• Erdogan, M.N.K., Ketenoglu, O., Tekin, A. 2015. Kismi Gliseridlerin Mayonezin Emulsiyon Stabilitesi ve Reolojisi Üzerine Etkisi. YABITED II. Bitkisel Yag Kongresi, 07-09 Mayis 2015, Tekirdag. (Oral)

• Erdogan, M.N.K., Sahin Özkan, K., Ketenoglu, O., Unal, G., Moldabay, A., Karabacak, B.Z., Yalcin, M. ve Tekin, A. 2015. Dogal Ve Yapay Antioksidanlarin Rafine Aycicek Yaginin Oksidatif Stabilitesi Uzerine Etkisi. YABITED II. Bitkisel Yag Kongresi, 07-09 Mayis 2015, Tekirdag.

• Sahin Ozkan, K., Ketenoglu, O., Tekin, A. 2014. Trans fatty acids history of Turkey. 2nd International Congress on Food Technology, 05-07 November 2014, Kusadasi, Turkey. (Oral).

• Erdogan, M.N.K., Ketenoglu, O., Tekin, A. 2014. Mono and Diglyceride Production by Transesterification of Refined Olive Oil. 12th Euro Fed Lipid Congress, 14-17 September 2014, Montpellier, France.

• Ketenoglu, O., Sahin, K., Yasdag, T., Yorulmaz, A., Tekin, A. 2013. Comparison of Frying Stabilities of Olive Pomace Oil and Palm Olein. 11th Euro Fed Lipid Congress, 27-30 October 2013, Antalya, Turkey.

• Sahin, K., Ketenoglu, O., Yorulmaz, A., Tekin, A. 2013. Effects of Partial Glycerides, Squalen and Free Fatty Acids on Frying Stability of Olive Pomace Oil. 11th Euro Fed Lipid Congress, 27-30 October 2013, Antalya, Turkey.

• Ketenoglu, O., Sahin, K., Tekin, A. 2012. Gida Sanayiinde Vakumda Damitma Teknikleri ve Uygulama Alanlari (Vacuum Distillation in Food Industry). Turkiye 11. Gida Kongresi, 10-12 Ekim 2012, Hatay, Turkiye. (Oral).

• Sahin, K., Ketenoglu, O., Yorulmaz, A., Tekin, A. 2012. Effects of Different Distillation Conditions on Minor Compounds of Olive Pomace Oil. 10th Euro Fed Lipid Congress, 23-26 September 2012, Cracow, Poland.

• Ketenoglu, O., Sahin, K., Tekin A. 2012. Kizartma Yaglarinin Kalitesi Üzerine Etki Eden Faktorler, YABITED 1.Bitkisel Yag Kongresi, 12-14 Nisan 2012, Adana, Turkiye.

• Sahin, K., Ketenoglu, O., Tekin A. 2012. Pirina ve Soya Yaglarinin Kizartma Stabilitelerinin Karsilastirilmasi, YABITED 1.Bitkisel Yag Kongresi, 12-14 Nisan 2012, Adana, Turkiye.

• Yasdag, T., Ketenoglu, O., Tekin, A. ve Sahin, K. 2011. Frying Stability Assessment of Olive Pomace Oil in Comparison with Sunflower Oil. World Conference on Oilseed Processing, Fats & Oils Processing, Biofuels & Applications, 21-23 June 2011, Izmir, Turkey. (Oral)

• Turhan, S., Sahin, K., Simsek, A., Yorulmaz, A., Tekin, A. ve Ketenoglu, O. 2011. Triacylglycerol Structures of Hazelnut Oils. World Conference on Oilseed Processing, Fats & Oils Processing, Biofuels & Applications, 21-23 June 2011, Izmir, Turkey.

• Ketenoglu, O. Mert B. and Tekin A. 2010. Usage of dietary nano fibers in food emulsions, 1st International Congress on Food Technology, 03-06 November 2010, Antalya, Turkey. (Oral)

• Ketenoglu, O. Mert B. and Tekin A. 2010. A research on emulsifying properties of nano fibers, 1st International Congress on Food Technology, 03-06 November 2010, Antalya, Turkey.

• Caliskan, T., Tekin A., Sahin, K., Ketenoglu, O. 2010. Effects of Batch Refining Procedures on the Isomer Formation and Oxidative Stability of Vegetable Oils. The 1st International Symposium on Traditional Foods From Adriatic to Caucasus, 15-17 April 2010, Tekirdağ, Turkey.