Prof. VİLDAN UYLAŞER

Prof. VİLDAN UYLAŞER OPfefricseo Pnhaol nIen:f +or9m0 2a2t4io 2n94 1499 Extension: 41499 WEmeabi:l :h uttyplsa:s/e/[email protected]/uylaserv Education Information DUnodcteorrgartaed, uBautres, aA Unlauddoalğu Uniiversiity,, Fİşelent mBieli mFalekrüi lEtenssi,t iİtşülesütm, Geı dBaö lMümühüe, nTduirsklieğyi (2D0r0)3, T- u2r0k0e7y 1989 - 1996 UPonsdtegrrgardaudautaet, eB, uBrusras Ua lUulduadğa Uğ nUinveivresritsyit, yF, eZnir Baialitm Flaekrüi lEtensit,i tGüısdüa, BGiıldima iM Vüeh Teenkdnisollioğij i(sYi Bl)ö (lTüemzüli,) T, Tuurkrkeeyy 1 1998805 - -1 1998869 FEnogrliesihg, nB2 L Uapnpgeru Iangteersmediate REnegsineeaerrcinhg Aanrde Taeschnology APrcoafedsesomr,i Bcu Trsiatl Uelsu d/a ğT Uansikvsersity, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, 2017 - Continues Assiosctaiantte PPrrooffeessssoorr, , BBuurrssaa UUlluuddaağğ UUnniivveerrssiittyy, , ZZiirraaaatt FFaakküülltteessii, , GGııddaa MMüühheennddiisslliiğğii BBööllüümmüü, , 12908181 -- 2C0o1n1tinues Advising Theses PUoYsLtAgrŞaEdRu Vat.,e D, Ee.tÖezrdmeimnairti(oSntu odfe tnot)a,l 2p0h2e0nolic content antioxidant capacity and bıoavaılability of Artvin kavut flour, pUeYpLpAeŞrEmRi nVt. ,a Enfdfe scte ovfi ad, rPyoinsgtg mraedtuhaotdes, Hon.D taomtalal (pShteundoelnict )c, o2n0t1e9nt and antioxidant activity of rosemary, basil, thyme, fUrYuLitA tŞoE hRa rVv.,e Dste, tPeormstginraatdiouna toef, Ech.Daonğgaensg iünn a(nSttiuodxeidnatn),t 2a0c1ti8vity and phenolic compounds of Gemlik olive leaf from setting iUnYvLeAstŞigEaRt eV .t,h Me oenffietocrt ionfg p oafs mteiucriozbaitoiolong oicna lt hger oswhethlf dliufer ionfg t hthee p freordmuecnt,t aPtoiosntg oraf dgueamteli,̇k S s.Atylalek (sSetleu doelinvte) ,p 2r0o1d6uction and bUlYaLckA ŞtaEbRl eV o., lIinvevse,s Dtigoactioorna toef, tGh.Ye ıeldffıze(cSt toufd leoncta)l,i t2y0 a1n4d processing technique on phenolic compounds of Gemlik variety UYLAŞER V., ESoffmecet foofo ddif wfeirtehn tth aecriadpse auntidc peHffe ocnt acnodlo trh setiarb airlietya sin o cf uucsuem, Pboesrt gpriackdluea pter,o Td.uŞectbionnem, P(oSsttugdreandtu)a, t2e0,10 UY.YTLuArgŞaEyR( SVt.u, Ddentetr)m, 2i0n0a8tion of benzoic and sorbic acids in different brands of food on the Bursa market, Postgraduate, N.Koyuncu(Student), 2006 gUrYeLeAnŞ tEaRb lVe .o, Elifvfec,e Ptso ostfg driaffdeuraetnet, uEs.Saagvea rşe(Smtuodveanl bt)i,t t2e0r0n6ess on production period and products quality in the fermented 2U0Y0L2AŞER V., Pickle production from stocked cornichons with various applications, Postgraduate, F.Erdem(Student), Articles Published in Journals That Entered SCI, SSCI and AHCI Indexes I. HSEoRrDtiAcRu lÜtu., rAaKl YCÜhZa Bra., cCtEeYrHisAtNic sV .o, Hf ACZhNeEstCnİ uKt., GMrEoRwTi Cn.g, E irn E T., uErRkTeAyN E., Savas K. S. C. , UYLAŞER V. II. ERffWecEtRs BoSf- OloBnSgT-BtAeUrm, v oclo.6n0s, unmo.3p,t piopn.2 3o9f -h2i4g5h, 2f0ru18ct (oJsoeu rcnoarl nIn sdyerxuedp icno SnCtIa)ining peach nectar on body wÖZeCigAhNt SgİaNiİnR iGn., sSpUrNaAg uS.e, I ndaanw Sle., yB argadtass D., TAMER C. E. , ÇOPUR Ö. U. , SIĞIRLI D., SARANDÖL E., SÖNMEZ G., FEOROCADN S Cİ.I, EeNt aClE. AND TECHNOLOGY, vol.37, no.2, pp.337-343, 2017 (Journal Indexed in SCI) III. PTÜhRysKiBcEaNl a Cn.,d S UCNhAe mS.i, cIzalli GP.r, oUpYeLrAtŞiEeRs oVf., DPemkmire Cz. (Molasses) Produced with Different Grape Cultivars IJnOdUeRxNeAd Lin O SFC AI)GRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI, vol.22, no.3, pp.339-348, 2016 (Journal IV. PYihldyiszi Gca., lİ ZaLnİd N c., hÜeNmAiLc aHl. , cUhYaLrAaŞcEteRr Vis.tics of goldenberry fruit (Physalis peruviana L.) SJOCUI)RNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.52, no.4, pp.2320-2327, 2015 (Journal Indexed in V. dCihfafenrgeenst ilno cpahteionnoslic compounds during ripening in Gemlik variety olive fruits obtained from CUYyTlaAs-eJrO VU.RNAL OF FOOD, vol.13, no.2, pp.167-173, 2015 (Journal Indexed in SCI) VI. aEnffteioctx iodfa dnitf fcearpeancti tdyr oyifn Ggo mldeetnhboedrsr oy n( Pdhrysinagli sc hpaerraucvtiearnisat iLc.s), colour, total phenolic content and IİNZLTİE NR.N, YAiTldIOizN GA.,L Ü JNOAULR NHA., ILs iOkF E F., OUOYDLA SŞCEIREN VC.E AND TECHNOLOGY, vol.49, no.1, pp.9-17, 2014 (Journal Indexed in VII. TSChIe) Historical Development and Nutritional Importance of Olive and Olive Oil Constituted an IUmYLpAoŞrEtaRn Vt .,P Yailrdti zo Gf .the Mediterranean Diet VIII. FCRatITtyIC AAcLi dR EPVrIoEfWileS IaNn FdO MODin SeCrIaElN CCoEn AteNnDt NoUf TCRoImTImONe,r vcoial.l5 4T,a nbol.e8 ,O plpiv.1e0s9 f2r-o11m0 1T,u 2r0k1e4y (Journal Indexed in SCI) NUYOLTAUŞLEARE VB.O, YTiAldNizI CGA.E HORTI AGROBOTANICI CLUJ-NAPOCA, vol.41, no.2, pp.518-523, 2013 (Journal Indexed in IX. QSCuIa)lity Improvement of Green Table Olive cv. 'Domat' (Olea europaea L.) Grown in Turkey Using DSaivffaesr Ee.n, Ut YDLeA-ŞBEiRtt eVr.ing Methods SNCOIT)ULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA, vol.41, no.1, pp.269-275, 2013 (Journal Indexed in X. CEuffleticvta orfs Freezing and Frozen Storage on Phenolic Compounds of Raspberry and Blackberry FTOÜORDKB AENNA CL.Y, STaICriAbLu rMuEnT EH., ODDeSm, ivro Cl..3, ,U nYoL.3A,Ş pEpR.1 V4.4-153, 2010 (Journal Indexed in SCI) XI. Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars JSOaUriRbNurAuLn O EF., FŞOAOHDİN S SC.,I EDNeCmEi,r v Co.,l .T7Ü5,R nKoB.4E,N 2 0C1., 0U Y(JLoAuŞrEnRa lV In.dexed in SCI) XII. CInoflllueecntecde Forf oTmra Hdiatbioitnaatl iPnr Boucressas,i nTgu orkne Syome Compounds of Rose Hip (Rosa canina L.) Fruits ATÜSIRAKNB JEONU RC.N, UAYLL OAFŞ ECRH EVM., İINSTCREYD,A vYoIl .B22., no.3, pp.2309-2318, 2010 (Journal Indexed in SCI) XIII. cEaffneicntas Lo.f) different maturity periods and processes on nutritional components of rose hip (Rosa JTOÜURRKNBAELN O CF., UFOYLOADŞ AEGRR VI.C, UİNLCTEUDRAEY &I BE.N, CVeIlRikOkNoMl IE.NT, vol.8, no.1, pp.26-30, 2010 (Journal Indexed in SCI) XIV. BKoeynuznociuc NA.c, iUdY aLnAdŞE SRo Vr.bic Acid Levels in Some Dairy Products Consumed in Turkey XV. DASEITAENR JMOUINRNAATLIO ONF OCHFE BMEINSTZROYI,C v oAl.N21D, nSoO.6R,B pIpC.4 A9C01ID-4 9IN08 T, U20R0K9I S(JHo uFrOnOalD In UdSexINedG i nH SIGCIH)-PERFORMANCE LKIoQyUunIDcu C NH., RUOYMLAAŞTEORG VR.APHY XVI. PJOhUyRsNicAoL- COhFe FmOiOcDal PPRrOoCpEeSrStIiNeGs aAnNdD FPaRtEtSyE ARcViAdT CIOoNm, pvols.3it3i,o nno .o3f, pGpe.3m6l1ik-3 V69a,r 2ie0t0y9 O (lJiovuersnal Indexed in SCI) AUSYILAANŞ EJORU VR.,N InAcLe OdaFy Ci HBE., MTAISMTERRY , Cv. oEl. 2, 1Y,i lnmoa.4z, Npp., .Ç2O8P6U1R-2 Ö86. U8., 2009 (Journal Indexed in SCI) XVII. HTAeMdoEnRi Cc . PEr. i, cUeY LMAoŞdEeRl Vo.,f İTNaCbElDeA OYlIi Bve., VinU RTAuLr kHi.s, hÇO MPUarRk Öe.t Us:. a Case Study of Bursa Province SNCOIT)ULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA, vol.37, no.1, pp.219-223, 2009 (Journal Indexed in XVIII. AİN tCrEaDdAitYiIo Bn.a, Ul YTLuArŞkEisRh V b., eÇvOePrUaRg eÖ .s Uh.algam: Manufacturing technique and nutritional value XIX. TJOhUeR qNuAaLn OtiFt aFtOivOeD aAnGaRlyICsUisL ToUf RsEo m& eE NqVuIaRlOitNy McrEiNteTr, ivao lo.6f, Gppe.m31li-k3 4v, a2r0i0e8ty ( Jooluivrneasl Indexed in SCI) JUOYULRANŞAERL OVF., TFAOMOEDR A CG. REI.C , UİNLCTEUDRAE Y&I BEN., VUIRROANLM HE.,N ÇTO, PvUoRl.6 Ö, p. Up.26-30, 2008 (Journal Indexed in SCI) Articles Published in Other Journals I. ÖTüzerlkliiykele’xrixde Farklı Lokasyonlarda Üretilen Pekmezin (Üzüm Pekmezi) Fiziksel ve Kimyasal BTÜARHKÇBE,E vNo lC.4., 7U, YnLoA.1Ş, EpRp .V1.31-139, 2018 (Other Refereed National Journals) II. aMnidcr Ionbvieoslotiggiactaiol Mn onf itthoer iEnfgf eocft Oolfi vPea sFteerumrieznattaiotino no nP rtohcee Psrso odfu Gcet’mxxlisk SThyeplfe LDifrey-Salted Black Olives JAoLuArKna Sl .,o Uf YBLioAlŞoEgRic aVl .Environmental Sciences, vol.11, no.33, pp.149-164, 2017 (Refereed Journals of Other III. PInostteitnutiioanl sC)ontributions of Olives and Olive Oil in the Developing Tourism in Mudanya(Bursa) IUnYteLrAnŞaEtRio nVa., lT RÜuRrKalB TEoNu Cri.sm and Development Journal, vol.1, no.1, pp.26-29, 2017 (Refereed Journals of Other IV. RInesgtiitountios nosf) Vineyard Tourism in Turkey ITnÜteRrKnBaEtiNon Ca.,l URYuLrAalŞ TEoRu Vri.sm and Development Journal, vol.1, no.1, pp.36-41, 2017 (Refereed Journals of Other Institutions) V. CDrOoĞnAoNbGaÜcNte Er. , sUaYkLaAzŞaEkRii nVi.n Gıda Güvenliği Açısından Önemi VI. EUf.Üfe.Zcitrsa aot fF Cakitürlitce sAi cDiedr gainsid, v Nola.3-M0, entoa.2b,i spupl.9p1h-i1t0e0 o, n20 t1h6e (SOhtheelfr LRieffee roefe dM Ninaitmioanlally J oPurroncaels)sed Haciomer cv. CUhYLeAstŞnEuRt V., İNCEDAYI B., YILDIZ G. Instetirtnuatitoionns)al Journal of Applied Science and Technology, vol.4, no.1, pp.127-135, 2014 (Refereed Journals of Other VII. ASEnR ODvAeRr Üvi.,e MwE oRfT CCh., eEsRtTnAuNt PE.r, oUdYuLActŞiEoRn Vin., ETRu Erk., eCyEYHAN V., AKYÜZ B., HAZNECİ K., COŞKUN K. S. (PRReOfCerEeEeDdI NJoGuSr nOaFl sT oHfE O ItIhIRerD I InNsTtiEtuRtNioAnTs)IONAL SYMPOSIUM ON CUCURBITS, vol.1019, no.1, pp.211-214, 2014 VIII. AUY GLeAnŞeErRa Vl .A, Ysısldeıszs Gm., eMnEtR oTf Ct.h, SeE CRaDnAdRi eÜd. Chestnut Industry in Turkey JPoRuOrCnEalEsD oIfN OGtSh eOrF I nTsHtEit uIItIioRnDs )INTERNATIONAL SYMPOSIUM ON CUCURBITS, vol.1019, pp.229-234, 2014 (Refereed IX. BİNuCrEsDaA YYöI rBe.,s UinYdLeA ŞYEeRt iVş.t, iTrAilMenE RZ eCy. Eti.n , lYeIrLiMn ABZi lNe.ş, iÇmOlPeUrRi Ö. U. X. ZHeaysatidn G, ıZdeay, vtionl.y2a1ğ, ın ov.e2 4B8e, splpe.n1m8-e2d3,e 2k0i 0Ö6n (eNmaitional Non-Refereed Journal) DUYüLnAyaŞ EGRıd Va.,, nİNo.C2E, DppA.Y6I8 B-7.0, 2005 (National Non-Refereed Journal) XI. DUYüLşAüŞkE KRa Vlo., rTiAliM LEiRg hCt. EB. o, zÇaO PÜUrRe tÖim. Ui.nin Araştırılması XII. MDüicnryoab Giıadla L Doeardg isoif, nao P.7r, opdp.u1c1t9io-1n2 2L,i 2n0e0 f2o (rO Athpeprl eR eJfueirceee dC oNnatcieonatrl aJoteurnals) AŞAdHv.İ FNo İo., dB SAcŞiO. (ĞCLMUT FL.), ,Ç vOoPl.U2R0 , Ön.o U.5. , pKpO.R13U7K-L1U4O3Ğ, 1L9U9 M8 .(, RUeYfLeAreŞeEdR JVo.u, ArnKaPlsIN oAf RO tBhAeYr İIZnİsTt iAtu.tions) XIII. DA eRveesloeaprmcehn otn o tfh Aed Eefqfuecattse oTfe cFhenrmiqeunet ainti oBnr iTnyepde V ainned LAedadvietisv ePsr oodnu Qctuioalnity and Preservation and TBUARŞOKĞISLHU J FO.U, ŞRANHAİLN Oİ.F, K AOGRRUIKCULULTOUĞRLEU AMN., DU YFLOARŞEESRT RVY., , A1K9P9I6N (ARRe fBeAreYeİZdİ TJo Au.rnals of Other Institutions) XIV. ESatklaisminuirna A Yraapşrtıarkıl mÜraestıi mvein Udyeg Fuenr Tmeeknntiağsinyo Gne Şlieşktilri ivlme eKsaitkı Maddelerinin Kalite ve Dayanıklılığa TBuArŞkOisĞhL JUo uFr., nŞaAl HoİfN A İg.,r KicOuRltuUrKeL aUnOdĞ FLoUr Mes.t, rUyY, LvoAlŞ.2E0R, pVp., .A5K35P-I5N4A5R, 1B9A9Y6İZ (İRTe Afe.reed Journals of Other Institutions) Refereed Congress / Symposium Publications in Proceedings I. ZCeoynttirniybauğtiıonnın o Mf uOdliavney aan (dB Oulrisvae) O Tilu troiz tmhien iDne Gveloişpimmiennet Koaf tMkıuladraınya (Bursa) TourismZeytin ve 1UtYhL IAnŞteErRn Vat.,i oTnÜaRl KRBuEraNl CT.ourism and Development Congress, 4 - 06 May 2017, pp.125 II. TÜuRrkKeByE’Ns VC.i, nUeYyLaArŞdE RT oVu.rism Regions (Türkiye’nin Bağ Turizm Bölgeleri) III. T1tuhr Iknetyer’xnxastı oVnianle Ryuarradl TToouurrısimsm a nRde Dgieovnelsopment Congress, Bursa, Turkey, 4 - 06 May 2017, pp.133 1TtÜhR IKnBteErNn aCt.i,o UnYaLl ARŞuEraRl VT.ourism and Development Congress, 4 - 06 May 2017, pp.133 IV. İAlçgerliecurilntuinr aKl aPlrkoındmucatssı ntah aKta Ctkoın Straiğbluatyea nto T tahreım Dseavle Ülorpümnleenrt of Bursa and its DistrictsBursa ve 1EtLhB IAnSteArNn aİ.t iZo. n, aÖlZ RDuErMalİ RTo Eu.,r UisYmG aUnRd C D. Se.v ,e UloYpLmAŞeEnRt C Vo.ngress, 4 - 06 May 2017, pp.146 V. AYürakşsteıkrı lFmruaskıtozlu Mısır Şurubu Tüketiminin Obezite ve Pankreas Kanseri Oluşumuna Etkisinin İÇNOAPNU RÖ ZÖT. ÜUR. ,K EORĞCLAUN Sİ.., SÖNMEZ G., UYLAŞER V., TAMER C. E. , KAYA E., İNCEDAYI B., SUNA S., ÖZCAN SİNİR G., VI. ÇUilukdoalağt Üan Kivaeprlsıi tKeseis ItIa. Bnielg Şilenkdeirrlmeme veele Arri-nGien GFüiznilkeroik, Bimurysaas, aTlu vrkee My, i1k3r o- b15iy Noolovjeimk bÖezre 2ll0ik1l2eri Üzerine Bir ATAraMşEtRır mC. aE. , YILDIZ G., UYLAŞER V., ÇOPUR Ö. U. VII. RIIIe. sGeealerncehk osenl GTıhdea laNre Swe mPprozdyuucmtiuo, nK oMneytah, Toudrsk eoyf, B10la -c 1k2 T Mabayle 2 O01li2ves IKIIO JRoUrnKaLdUaOsĞ ILnUte rMn.a, UciYoLnAalŞeEsR D Ve. La Aceituna de Mesa, 10 - 11 March 2010 VIII. AUY RLeAsŞeEaRr Vch., İoNnC ESDuAitYaIb Bil.,i tMyE oRfT S Co.,m SOeY CLhUe As.tnut Cultivars for Candied Chestnut IX. T1sütr Ekubreonp eCa nU yCloanşgerre sVs oİnnc Cehdeasytnı uBt -v Cea Çstealnikekao 2l0 I0 F9,a CrUkNlı EoOl,g 1u3n -l u1k6 vOec tioşblerm 2e0n0i9n, Kvoulş.8b6u6r, npup. 5R7o1s-a5 8c0anina L nTÜuRnK BBaEzNı ÖC.n, UeYmLlAi ŞBEiRle Vşe., nİNleCrEiD ÜAzYeIr Bin., eÇ EELtİkKisKiOL I. X. AIIIn. tUioluxsiadl aÜnztü mAnsüti Minefylavmelemra Steomryp oaznydum Aun, tKinahorcaicmeapntmivaer aAşc, tTiuvritkieeys, 1o0f -V 1it2i sJ uVnien 2if0e0r9a, Lpp c.1v6 S8ultani Çekirdeksiz LKeOaŞvAeRs M a.n, TdU INtsA LEItEhRn TicO PRroAdKuLIc tZs., MALYER H., AKKOL E., UYLAŞER V., TÜRKBEN C., BAŞER K. H. C. XI. U6tlhu dInatğe rÜnnatiivoenrasl iStyemsip doesinuemm oen b Tahğeı nCdheam yiestrişyt oirf iNleantu sriayl aCho müzpüomunldesr,i nA nşkaarraab, Tau urkyegyu, n2l8u -ğ 2u9 v Jeu nüer e2t0i0m5, pp.155 yGöÜnRtBeÜmZi nOi.,n K şUaMrRaApL b Ail.e, UşiYmLAinŞeE Re tVk.i, lŞeArHinİNin İ .araştırılması XII. STaülrakmiyeu r8a. Gzıedyat Kinolnegrrdees i,b Touzruklemy,a 2 e6t -k 2e8n iM kaüyf 2le0r04, pp.3 TGüÖrÇkMiyEeN 1 .D Z.,e KyOtinRcUilKikL USeOmĞpLoUz Myu.,m UuY,L TAuŞrEkRe yV, .6, G - Ü0R9B JÜuZn eO 2., 0K0U0M, pRpA.4L6 A7.,- 4Ş7A2HİN İ. XIII. GKOemRUliKkL tUipOiĞ zLeUy Mti.n, GleÜrRdBeÜ mZ iOk.o, UtoYkLsAiŞnE kRi rVl.i, lKiğUiMniRnA aLr Aa.ş, tŞıArHılmİNa İs.ı XIV. YTüerşkili yzee 1y.t Zine yütirnectiilimk iSnedmep foazrykulmı uçe, Tşuitr kveey u, 6y g- u0l9a Jmunaela 2r0ın0 0ü, rpüpn.2 1k4a-l2it1e9sine etkisi TUüYrLkAiyŞeE R1 . VZ.e, KytOinRcUilKikL YUeOtĞişLtiUri cMil.i,ğ Gi ÖSeÇmMpEoNz yDu.,m KuU,M TRurAkLe yA,. ,6 Ş -A 0H9İN Ju İn.e 2000, pp.220-226 XV. oHrıyaanrın tıunr bşuesliur lüenremtiemsiinde potasyum sorbat derişiminin fermentasyona etkisi ve meyveye geçme 1U1Y.L KAÜŞKEERM V .B, GiyÖoÇteMkEnNol oDj.i, KOonRgUrKeLsiU, TOuĞrLkUe yM, 6., K- U0M9 RSeApLt eAm., bŞAerH 1İN9 9İ.9, vol.23, pp.11-18 Citations hT-ointadl eCxi t(aWtioOnSs) :(7WOS):374