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,, Fİşelnet Bmieli mFalekrüi lEtenssit, iİtşülseütm, 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, rPyoinstgg mraedtuhaotdes, Ho.nD 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, 2i0n0at8ion 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 driafdfeuraetnet, Eu.sSaagvea şr(eSmtuodveanl 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., LIs iOkF E F., OUOYDLA SŞCEIERN 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.,O DDeSm, viro 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(JLoAuŞrEnRal VIn.dexed in SCI) XII. CInoflllueecntecde Forf oTmra Hdaitbioitnaat li nP rBoucressas,i nTgu rokne Syome Compounds of Rose Hip (Rosa canina L.) Fruits ATÜSIRAKNB JEONU RC.N, UAYLL OAFŞ ECRH EVM., İINSTCREYD, AvYoIl .2B2., 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., FUOYOLADŞ AEGRR VIC., UİNLCTEUDRAEY &I BE.N, CVeIRlikOkNoMl 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 IAncLe OdFay Ci HBE., MTAISMTERRY , Cv.o El.2 , 1Y,i lnmoa.4z, Npp., .Ç2O8P6U1-R2 8Ö6. 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., TFAOMODER A CG.R EI.C , UİNLTCUEDREA Y&I EBN., VIURROANLM HE.,N ÇTO, PvUolR.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 nM onf itthoer iEnfgf eocft Oolfi vPea sFteerumrieznattaiotino no nP rthoece Psrso odfu Gcte’mxxlisk S Thyeplfe 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