1. DILEK BOYACIOĞLU
Istanbul Technical University (90) (212) 285 6039‐6040 / (90) (532) 366 8838
School of Chemical‐Metallurgical Engineering boyaci@itu.edu.tr
Department of Food Engineering http://www.akademi.itu.edu.tr/boyaci/
34469 Maslak, Istanbul ‐ TURKEY Skype ID# dilekboyacioglu
Publications
International Journals:
1. Capanoglu E, Beekwilder J., Boyacıoğlu D., Hall R., De Vos R.C. 2009. The effect of
industrial food processing on potentially health-beneficial tomato antioxidants. Critical
Reviews in Food Science and Nutrition (in press) (SCI).
2. Capanoglu E., Boyacıoğlu D. 2008. Improving the Quality and Shelf Life of Turkish
Almond Paste. J. Of Food Quality 31 (4):429-445 (SCI).
3. Nilüfer D., Boyacıoğlu D., Vodovotz Y. 2008. Functionality of Soy Milk Powder and Its
Components in Fresh Soy Bread. Journal of Food Science, 73 (4): C275-C281 (SCI).
4. Capanoglu E, Beekwilder J., Boyacıoğlu D., Hall R., De Vos R.C. 2008. Changes in
Antioxidant and Metabolite Profiles during Production of Tomato Paste J. Agric. Food
Chem., 56, 964–973 (SCI).
5. Moco, S., Capanoglu E., Tikunov Y. Bino R.J., Boyacıoğlu D., Hall R.D., Vervoort J., De
Vos R. C. H. 2007. Tissue specialization at the metabolite level is perceived during the
development of tomato fruit. Journal of Experimental Botany, 58 ( 15-16):4131-4146
(SCI).
6. Nilüfer, D. and Boyacıoğlu D. 2002. A Comparative Study of Three Different Methods For
The Determination of Aflatoxins In Tahini. J. Agric. Food Chem. 50 (12); 3375-3379 (SCI).
7. Kurt, K., Boyacıoğlu D. and M.H. Boyacıoğlu. 2000. Prediction of ash content of bread
flours by Branscan 1000. World Grain 18 (9): 36, 38.
8. Bostan, A. & Boyacıoğlu D. 1997. Kinetics of non-enzymatic color development in glucose
syrups during storage. Food Chemistry 60 (4): 581-585 (SCI).
9. Boyacıoğlu D. & Hettiarachchy, N.S. 1995. Changes in biochemical components of
wheat infected with Fusarium graminearum. Journal of Cereal Science 21 (1): 57-62 (SCI).
10. Boyacıoğlu D, Hettiarachchy, N.S., & D'Appolonia, B.L. 1993. Additives affect
deoxynivalenol (vomitoxin) flour during breadbaking. Journal of Food Science 58 (2): 416-
418 (SCI).
11. Boyacıoğlu D., Hettiarachchy, N.S., & Stack, R.W. 1992. Effect of three systemic
fungicides on deoxynivalenol (vomitoxin) production by Fusarium graminearum in wheat.
Canadian Journal of Plant Science 72 (1): 93-101 (SCI).
12. Boyacıoğlu D. & Gönül, M. 1990. Survey of aflatoxin contamination of dried figs grown
in Turkey in 1986. Food Additives and Contaminants 7(2): 235-237 (SCI).
13. Boyacıoğlu D. & Gönül, M. 1988. Comparison of four thin layer chromatographic
methods for the determination of aflatoxins in raisins. Journal of Association of Official
Analytical Chemists 71(2): 280-282 (SCI).
International Book Chapters:
1. Boyacioglu D, Nilufer D, Capanoglu E. 2009. Flavor Compounds in Foods. In “Advances
in Food Biochemistry” Eds., F Yildiz, T Labuza, & M Besri. CRC Press, Inc.
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2. International Seminars, Symposium & Congresses:
1. Sunay, AE, Boyacioglu D, Akdoğan G. 2009. A valuable tool for new product
development: consumer acceptance of creamed honey. Apimondia 2009, 41st Congress,
15-20 September, 2009, Montpellier, France.
2. Sunay, AE, Boyacioglu D. 2009. Determination of origin in honey. Apimondia 2009, 41st
Congress, 15-20 September, 2009, Montpellier, France.
3. Sunay, AE, Boyacioglu D, Nilufer Erdil D, Süzme S. 2009. Crystallization behavior of
Turkish honeys by DSC. Apimondia 2009, 41st Congress, 15-20 September, 2009,
Montpellier, France.
4. Nilufer Erdil D, Sunay AE, Boyacioglu D, Demir N, Süzme S. 2009. Crystallization behavior
of Turkish honeys by DSC. IFT’09 Annual Meeting &Expo, June 06-10, 2009, Anaheim
California, USA.
5. Capanoglu E, Ekin I, Atalay H, Nilufer Erdil D, Boyacioglu D. 2009. Effect of traditional
home cooking on the antioxidant profile of Turkish tomato products. IFT’09 Annual
Meeting &Expo, June 06-10, 2009, Anaheim California, USA.
6. Nilufer Erdil D, Capanoglu E, Tas B, Boyacioglu D. 2009. Investigation of phenolic
compounds in wastes of raki processing. IFT’09 Annual Meeting &Expo, June 06-10, 2009,
Anaheim California, USA.
7. Capanoglu E, Matros A, Boyacioglu D, Mock H-P. 2009. Changes in 3-GT and PAL
activities during the development of tomato fruit. IFT’09 Annual Meeting &Expo, June 06-
10, 2009, Anaheim California, USA.
8. Tacer Z, Boyacioglu MH, Boyacioglu D. Bioactive compounds of a healthy whole-wheat
product, bulgur. IFT’09 Annual Meeting &Expo, June 06-10, 2009, Anaheim California,
USA.
9. Boyacıoğlu D. 2009. “Accreditation of Engineering Programs in Turkey”. A Workshop
between Turkish and Romanian Universities on Continuous Quality Improvement, March
23-24, 2009, Ovidius University at Constanta, Romania.
10. Boyacıoğlu D. 2009. “Quality Management Approach in Higher Education in Turkey” A
Workshop between Turkish and Romanian Universities on Continuous Quality
Improvement, March 23-24, 2009, Ovidius University at Constanta, Romania.
11. Boyacıoğlu D. 2009. “Quality Management Case Study: ITU” A Workshop between
Turkish and Romanian Universities on Continuous Quality Improvement, March 23-24,
2009, Ovidius University at Constanta, Romania.
12. Tacer Z, Boyacıoğlu M.H., Boyacıoğlu D. 2008. “Total phenols and antioxidant capacity
of Bulgur” 2008 AACC International Annual Meeting, 21 - 24 Eylül, 2008, Honolulu, HI,
USA.
13. Capanoglu E, Boyacıoğlu D, Beekwilder J, Hall R.H, De Vos C.H.R. “Changes in metabolite
profiles during the production of tomato paste” IFT’08 Annual Meeting &Expo, June 28-July
1, 2008, New Orleans, USA.
14. Capanoglu E, Matros A, Boyacıoğlu D, Peterek S, Mock H.P. “Changes in 3-glucosyl
transferase activity during the production of tomato paste” IFT’08 Annual Meeting &Expo,
June 28-July 1, 2008, New Orleans, USA.
15. Capanoglu E, Moco S, Tikunov Y, Bino R.J, Boyacıoğlu D, Hall R.D, Vervoort J, De Vos
C.H.R. “Antioxidants in different tissues of tomatoes as changing by developmental stages”
IFT’08 Annual Meeting &Expo, June 28-July 1, 2008, New Orleans, USA.
16. Ulutaş N, Sağdur S, Nilüfer Erdil D, Capanoglu E, Boyacıoğlu D. “Application Of Grape
Seed Wastes From Rakı Processing in Cake Formulations” ICC International Conference
Bosphorus 2008, 24-26 April 2008, Istanbul, Turkey.
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3. 17. D. Nilüfer Erdil, Boyacıoğlu D. “Evaluating Functional Properties of Soy Based
Ingredients” ICC International Conference Bosphorus 2008, 24-26 April 2008, Istanbul,
Turkey.
18. Nilüfer D., Capanoglu, E., Boyacıoğlu D. “Comparison of Widely Used Total Antioxidant
Capacity Assays” ICFN 2nd International Congress on Food and Nutrition, 24-26 Ekim,
2007, Istanbul, Turkey.
19. Capanoglu E., Nilüfer D., Boyacıoğlu D. 2007. “Effect of Processing on Antioxidant
Capacities of Several Food Materials” ICFN 2nd International Congress on Food and
Nutrition, 24-26 Ekim, 2007, Istanbul, Turkey.
20. Capanoglu E., Boyacıoğlu D., Beekwilder J., Hall R.H., De Vos C.H.R. “Changes in
Antioxidants During Production of Grape Concentrate” ICFN 2nd International Congress on
Food and Nutrition, 24-26 October, 2007, Istanbul, Turkey.
21. Nilüfer D., Boyacıoğlu D., Vodovotz Y. “Correlations Between Polyphenol, Isoflavone
Content and Antioxidant Activity Determination Methods in Soy Based Ingredients” ICFN
2nd International Congress on Food and Nutrition, 24-26 Ekim, 2007, Istanbul, Turkey.
22. Atasoy İ., Ergin İ., Boyacıoğlu D. and Nilüfer D. “Changes in the phenolic profiles and
antioxidant activities from cocoa to chocolate during chocolate processing” IFT Annual
Meeting, July 28-August 1, 2007, Chicago, USA.
23. Nilüfer, D., Boyacıoğlu D., Vodovotz Y. “Principal component analysis (PCA) of the effects
of soymilk powder components on soy bread quality during storage” IFT Annual Meeting,
July 28-August 1, 2007, Chicago, USA.
24. Tacer Z., Boyacıoğlu M.H., Boyacıoğlu D., Çolak H., Arduzlar D, Nilüfer D. “Evaluation of
starch gelatinization during cooking and drying process in bulgur production” IFT Annual
Meeting, July 28-August 1, 2007, Chicago, USA.
25. Capanoglu E., Boyacıoğlu D., Beekwilder J., Hall R.H., De Vos C.H.R. Comparison of
antioxidant profiles of cornelian cherry (Cornus mas) and strawberry. “IFT Annual
Meeting”, 28 July-1 August, 2007, Chicago, USA.
26. Capanoglu E., Boyacıoğlu D., Beekwilder J., Hall R.H., De Vos C.H.R. “Antioxidant
potential of two cherry types grown in turkey: laurel cherry (Prunus laurocerasus) and
cherry (Prunus cerasus)” IFT Annual Meeting, 28 July-1 August, 2007, Chicago, USA.
27. Capanoglu E., Boyacıoğlu D., Beekwilder J., Hall R.H. De Vos C.H.R. “Changes in
antioxidants during the production of tomato paste” IFT Annual Meeting, 28 July-1 August,
2007, Chicago, USA.
28. Capanoglu E., Beekwilder, J., Boyacıoğlu D., Hall R.H., De Vos C.H.R. “The effect of
Mediterranean paste-fabrication on health-associated compounds in tomato:A biochemical
analysis of antioxidant compounds”. EU 6th Framework FLORA Meeting, May 21-23, 2007,
Gargnano, Italy
29. Capanoglu E., Matros A., Peterek S., Boyacıoğlu D., Mock H.P. “Investigating the
Enzymatic Activity During Paste Processing” EU 6th Framework FLORA Meeting, May 21-23,
2007, Gargnano, Italy
30. Nilüfer D., Erucar S., Boyacıoğlu D., Capanoglu E. “Phenolic contents and antioxidant
activities of different herbs (blackberry leaf, elderberry flower and dandelion root) used in
mix herbal teas marketed in Turkey” IFT Annual Meeting, June 24-28, 2006, Orlando, USA.
31. Capanoglu E., Işık Ü., Boyacıoğlu D., Nilüfer D. “The effect of inulin & isomalt addition on
the physical, chemical and rheological properties of yoghurt ice cream” IFT Annual
Meeting, June 24-28, 2006, Orlando, USA.
32. Nilüfer D., Capanoglu E., Boyacıoğlu D. “Phenolic content and antioxidant activity of fresh
persimmon fruit (Diospyros kaki Thumb) grown in Turkey” IFT Annual Meeting, June 24-
28, 2006, Orlando, USA.
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4. 33. Eruçar S., Boyacıoğlu D., Nilüfer D., Capanoglu E. “Evaluating phenolic contents and
antioxidant activities of different herb (blackberry leaf, elderberry flower and dandelion
root) infusions” 2nd International Congress on Functional Foods and Nutraceuticals, April
26-29, 2006, İstanbul TURKEY.
34. Işık Ü., Capanoglu E., Boyacıoğlu D., Nilüfer D. “The effect of inulin & isomalt addition on
the sensory attributes of yoghurt ice cream” 2nd International Congress on Functional
Foods and Nutraceuticals, April 26-29, 2006, İstanbul, Turkey.
35. Capanoglu E., Nilüfer D., Boyacıoğlu D. “Phenolic content and antioxidant activity of dry
jujube fruit (Zizyphus vulgaris) consumed in Turkey” 2nd International Congress on
Functional Foods and Nutraceuticals, April 26-29, 2006, İstanbul, Turkey.
36. Nilüfer, D., Capanoglu, E., Boyacıoğlu D. “Evaluating Antıoxıdant Power Of Rosehıp
(Rosae Caninae) In Olive Oil During Storage” 26th ISF World Congress "Modern Aspects of
Fats and Oils, 25 -28 September 2005, Prague, Czech Republic.
37. Capanoglu, E., Nilüfer, D., Boyacıoğlu D. “Evaluating Antioxidant Power Of Netle (Urtica
herba) In Olive Oil During Storage” 26th ISF World Congress "Modern Aspects of Fats and
Oils, 25 -28 September 2005, Prague. Czech Republic.
38. Boyacıoğlu D. “Food Engineering Education in Istanbul Technical University (ITU) and
Research Projects on Impact of Food on Health” Kansas State University, Dept. Of Grain
Science and Industry, November 25, 2005, Manhattan, KS, USA.
39. Sunay A. Boyacıoğlu D. “Determination of Geographical Origin in Honey” APIMONDIA
Annual Meeting, Dublin August 21-25, 2005, Ireland.
40. Ömeroğlu P., Boyacıoğlu D., Ambrus A., Karaali A. “Application of Method Validation
Procedures to pesticide residue analysis” 4th MGPR International Symposium of Pesticides
in Food and the Environment in Mediterranean Countries, Sept. 21-24, 2005, Kuşadası,
Aydın.
41. Ömeroğlu P., Boyacıoğlu D., Ambrus A., Karaali A. “Uncertainty sources in pesticide
analysis” 4th MGPR International Symposium of Pesticides in Food and the Environment in
Mediterranean Countries, Sept. 21-24, 2005, Kuşadası, Aydın.
42. Ömeroğlu P., Ambrus A., Boyacıoğlu D., Culin S., Aysal P., Kwong M.C. “Uncertainty
estimation of sample processing in pesticide residue analysis” 4th MGPR International
Symposium of Pesticides in Food and the Environment in Mediterranean Countries, Sept.
21-24, 2005, Kuşadası, Aydın.
43. Capanoglu E., Nilüfer D., Alkan Ö., Boyacıoğlu D. “Evaluating the antioxidative effect of
different herbs in olive oil” 1st International Food and Nutrition Congress, 15-18 July, 2005,
İstanbul.
44. Nilüfer D., Capanoglu E., Boyacıoğlu D. “Soy isoflavones: health effects, bioavailability
and effects of processing” 1st International Food and Nutrition Congress, 15-18 July, 2005,
İstanbul.
45. Nilüfer D., Cakir E., Koc H., Capanoglu E., Boyacıoğlu D. “Antioxidative properties of
dried fruits” IFT Annual Meeting, July 15-20, 2005, New Orleans, USA.
46. Boyacıoğlu D. “Food Engineering Education in Istanbul Technical University” University
of Arkansas, Dept. Of Food Science, 24 Aug., 2004, Fayetteville, AR, USA.
47. Boyacıoğlu D. “Improving learning outcomes in food chemistry course: A case study” IFT
2004 Annual Meeting & Food Expo, July 12-16, 2004, Las Vegas, USA.
48. Nilüfer D., Alkan Ö., Capanoglu E., Boyacıoğlu D. “Antioxidative effect of different herbs
and garlic in olive oil” IFT 2004 Annual Meeting & Food Expo, July 12-16, 2004, Las Vegas,
USA
49. Boyacıoğlu M.H., Sunter, K., Boyacıoğlu D. “Effect of tempering temperature and time on
wheat flour quality” IFT 2004 Annual Meeting & Food Expo,July 12-16, 2004, Las Vegas,
USA.
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5. 50. Köz P., Boyacıoğlu D., Özçelik B. “Development of a functional Turkish desert: Dietetic
and Diabetic Baklava” IFT 2004 Annual Meeting & Food Expo,July 12-16, 2004, Las Vegas,
USA
51. Boyacıoğlu D. “Genetically Modified Functional Foods.1st International Congress on
Functional Foods and Nutraceuticals” 1st International Congress on Functional Foods and
Nutraceuticals, April 27-29, 2004, Antalya WOW Topkapı Palace Hotel, Aksu-Antalya,
Turkey.
52. Nilüfer, D., Boyacıoğlu D. “Antioxidant Dietary Fiber as a Functional Food Ingredient” 1st
International Congress on Functional Foods and Nutraceuticals, April 27-29, 2004. Antalya
WOW Topkapı Palace Hotel, Aksu-Antalya TURKEY.
53. Nilüfer D., Boyacıoğlu D. “Current Aspects in the Allergenicity of Genetically Modified
Foods” 5th International Congress of Turkish Society of Toxicology, October 30 – November
2, 2003, Antalya.
54. Nilüfer D., Boyacıoğlu D. “Toxicological Evaluation of Aflatoxins With the Risk in Turkey”
5th International Congress of Turkish Society of Toxicology, October 30 – November 2,
2003, Antalya, Turkey.
55. Capanoglu E., Boyacıoğlu D. “Cyaogenic glycosides and cyanide poisoning” 5th
International Congress of Turkish Society of Toxicology, October 30 – November 2, 2003,
Antalya, Turkey.
56. Capanoglu E., Boyacıoğlu D. “Plant Growth regulators and their toxicological effects” 5th
International Congress of Turkish Society of Toxicology, October 30 – November 2, 2003,
Antalya, Turkey.
57. İpek C., Boyacıoğlu M.H., Boyacıoğlu D., Tülbek, M.Ç. “Use of corn syrups in traditional
Turkish bread” IFT Annual Meeting & Food Expo, July 12-16, 2003. Chicago, IL, USA.
58. Tülbek M.Ç., Panigrahi S., Borhan S., Boyacıoğlu M.H., Boyacıoğlu D., Hall, C. “Prediction
of alkaline noodle sensory attributes by multiple regression and neural network models”
IFT Annual Meeting & Food Expo, July 12-16, 2003. Chicago, IL, USA.
59. Boyacıoğlu M.H., Boyacıoğlu D. “Food engineering education in Turkey: Past, today and
future” IFT Annual Meeting & Food Expo, July 12-16, 2003. Chicago, IL, USA.
60. Capanoglu E., Boyacıoğlu D., Nilüfer D. “Improving the quality and shelf-life of almond
paste” IFT Annual Meeting & Food Expo, July 12-16, 2003. Chicago, IL, USA.
61. İlyasoğlu H., Nilüfer D., Boyacıoğlu D. “Hydroxyproline determination methods in meat
products” IFT Annual Meeting & Food Expo, July 12-16, 2003. Chicago, IL, USA.
62. Nilüfer D., Boyacıoğlu D. “Determination of aflatoxins in hazelnut paste with two
different methods” IFT Annual Meeting & Food Expo, July 12-16, 2003. Chicago, IL, USA.
63. Hafıza E., Nilüfer D., Boyacıoğlu D. “Detecting Adulteration of Milk Powder with Whey
Powder” 26th IDF World Dairy Congress, September 24-27, 2002, Paris, France.
64. Boyacıoğlu D., Nilüfer D., Capanoglu E. “A Need for Global Approach: Legislation of
Genetically Modified Foods in the World and Turkey” AOCS World Conference and
Exhibition in Oilseed and Edible, Industrial and Specialty Oils, August 12-15, 2002,
Istanbul, Turkey.
65. Tülbek M.Ç., Schwarz J., Boyacioglu M.H., Boyacıoğlu D. “Prediction of wheat flour and
noodle quality parameters with farinograph band width” 87th AACC Annual Meeting, 13-17
October, 2002, Montreal, Quebec, Canada.
66. Tülbek M.Ç., Boyacioglu M.H., Boyacıoğlu D., Schwarz J.G. “Relationship between
technological parameters of Turkish wheat flours and sensory attributes of noodles” IFT
Annual Meeting & Food Expo, 15-19 June, 2002, Anaheim, California, USA.
67. Dıraman H., Boyacıoğlu M.H., Boyacıoğlu D., Khan K.A. “A study on changes of some
protein fractions and farinograph values in suni – bug (Eurygaster spp.) damaged wheat
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6. by steam – tempering” 86th Annual Meeting of American Association of Cereal Chemists,
14-17 Ekim 2001, Charlotte, NC, USA.
68. Boyacıoğlu D., Boyacıoğlu M.H. “Food Safety and The Milling Industry” AOM Middle East
Africa District 16, 12th Annual Conference & Trade Show, 9-11 October 2000, Antalya,
Turkey.
69. Depmeci T., Boyacıoğlu D., Nilüfer D. “Effect of demineralized whey powder on sensory
properties of strawberry flavored yogurt” 4th International Conference on Agro and Food
Physics, May 16-20, 2000, Istanbul, Turkey.
70. Tülbek Ç. Boyacıoğlu M.H., Boyacıoğlu D. “Chemical, rheological, and technological
variables and their relationships in noddle making quality of Turkish flours” 4th
International Conference on Agro and Food Physics, May 16-20, 2000, İstanbul, Turkey.
71. Boyacıoğlu D. “Genetically Modified Foods” 4th Congress of Toxicology in Developing
Countries. "Chemical Safety for Every Country", 6-10 Kasım 1999, Antalya, Turkey.
72. Tülbek Ç., Boyacıoğlu M.H., Boyacıoğlu D. “Noodle making quality of Turkish wheat
flours” 17th ICC Conference "Cereal Across The Continents" June 6-9, 1999, Valencia,
Spain.
73. Kurt K., Boyacıoğlu D., Boyacıoğlu M.H. “Prediction of ash content of bread flours by
Branscan 1000” 17th ICC Conference "Cereal Across The Continents" June 6-9, 1999,
Valencia, Spain.
74. Bostan A., Boyacıoğlu D., Karaali A. “Kinetics of non-enzymatic color development and
shelf-life prediction in corn syrups” Annual Meeting of Cereal Chemistry Division of Royal
Australian Chemical Institute. September 16-19, 1997, Perth, Australia.
75. Boyacıoğlu D. “Good laboratory practices in the food industry” The World Congress and
Exhibition on Oilseed and Edible Oil Processing, American Oil Chemist Society, October 6-
10, 1996, Istanbul, Turkey.
76. Boyacıoğlu D., Hettiarachchy N.S., D'Appolonia B.L. “The effect of deoxynivalenol
(vomitoxin) contamination on biochemical components of wheat” 4th International
Congress on Food Industry, April 19-23, 1993, İzmir, Turkey.
77. Boyacıoğlu D., Hettiarachchy N.S., D'Appolonia B.L. “The effect of food additives on
vomitoxin in aqueous solutions and in bread” The Annual Meeting of Institute of Food
Technologists, June 20-24, 1992, New Orleans, Louisiana, USA.
78. Boyacıoğlu D., Hettiarachchy N.S., Stack, R.W. “Effect of some selected fungicides on
deoxynivalenol (vomitoxin) production by Fusarium graminearum in wheat” 75th Annual
Meeting of the American Association of Cereal Chemists, October 14-18, 1990, Dallas,
Texas, USA.
National Journals (In Turkish):
1. Capanoglu E., Boyacıoğlu, D. 2010. Meyve ve Sebzelerin Flavonoid İçeriği Üzerine
İşlemenin Etkisi. Akademik Gıda Dergisi (accepted).
2. Capanoglu E., Boyacıoğlu, D. 2010. “Meyve ve Sebzelerin Flavonoid İçeriği Üzerine
İşlemenin Etkisi” Akademik Gıda Dergisi, 42: 41-46.
3. Nilüfer D, Boyacıoğlu D. 2008. “Functional Components of Soy and Soy Products” Gıda,
33(5):241-250.
4. Atasoy E, Ergin İ, Nilüfer D, and Boyacıoğlu D. 2007. “Changes in Phenolics During
Processing of Chocolate” Gıda Teknolojisi, 11 (9): 58-60.
5. Boyacıoğlu D. 2007. “Food Safety Research in Turkey” Gıda Güvenliği Dergisi, 1 (3): 28-
30.
6. Eruçar, S., Boyacıoğlu D., Nilüfer D., 2006. “Phenolics and Antioxidant Capacity of Herbal
Teas” Gıda Teknolojisi 10(12): 68-71.
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7. 7. Çavuşoğlu, S., Boyacıoğlu D. ve D. Nilüfer. 2005. “Labelling of food additives in some
food products in Turkish markets” Gıda Teknolojisi, 9 (11): 80-83.
8. Boyacıoğlu D. 2005. “Food Safety” Toksikoloji Dergisi 3(4): 37-39.
9. Boyacıoğlu D. 2004. “A new research area: Functional Foods” Dünya Gıda 9 (2): 38-39.
10. Boyacıoğlu D. 2004. “Consumers needs to be informed” Dünya Gıda 9 (1): 92-94.
11. Boyacıoğlu D. 2004. “Food Additives and Consumer Concerns” Tabldot 29: 38-41.
12. Boyacıoğlu D. 2004. “Food Safety on Public Media” Tabldot 27: 40-41.
13. Boyacıoğlu D. 2003. “Current Status of Catering Sector” Tabldot 26: 38-40
14. Boyacıoğlu D. 2003. “Food Ethics” Tabldot 25:28-30 and Gıda Teknolojisi 10:35-36.
15. Boyacıoğlu D. 2003. “Food Engineers and the Catering Sector” Tabldot 24:30-32
16. Nilüfer, D. & Boyacıoğlu D. 2003. “Review of Aflatoxin Methodology” Dünya Gıda 6:76-
81.
17. Boyacıoğlu D. 2003. “Organic Agriculture” Dünya Gıda 3:81-85.
18. Boyacıoğlu D. 2003. “Ecological Agriculture” İTÜ Vakfı Dergisi 40:59-64.
19. Tülbek M Ç, Boyacıoğlu M H & Boyacıoğlu D. 2002. “Sensory Properties of Noodles
Produced From Turkish Wheat Flours” Dünya-Gıda 1: 58-64.
20. Nilüfer D, Çapanoğlu E & Boyacıoğlu D. 2002. “Genetically Modified Foods and
International Legislation” Biyoteknoloji Sektör Dergisi 2(7):51-54.
21. Nilüfer D. & Boyacıoğlu D. 2001. “Survey of Aflatoxins in Tahini” Dünya Gıda 1:65-69
22. Tülbek M Ç, Boyacıoğlu M H & Boyacıoğlu D. 2001. “Noodle Quality Produced From
Turkish Wheat Flours” Gıda 26 (6): 393-401.
23. Depmeci T, Boyacıoğlu D & Nilüfer D. 2000. “Sensory Properties of Whey Powder Added
Yoghurt With Fruit” Dünya Gıda 2000-04: 56-59.
24. Mercan N, Boyacıoğlu M H & Boyacıoğlu D. 2000. “Emulsifiers Affect Cake Quality”
Dünya-Gıda 57:75-76, 77-81.
25. Kurt K, Boyacıoğlu D & M H Boyacıoğlu. 1999. “Predicting of Ash Content of Wheat
Flours by Branscan 1000” Unlu mamüller Teknolojisi 8 (4): 26-28,30.
26. Kunukçu F & D Boyacıoğlu. 1999. “Food Consumption Patterns in Istanbul” Gıda Bilimi
ve Teknolojisi 4 (1): 4-11.
27. Boyacıoğlu D. 1998. “Food Safety and HACCP System” Gıda ve Teknoloji 3 (1): 78-80.
28. Boyacıoğlu D. 1997. “Good Laboratory Practices in Food Industry and Accreditation”
Gıda ve Teknoloji, 1 (1): 50-63.
29. Boyacıoğlu D. 1996. “Current Status of Food Catering Sector In Istanbul” Gıda ve
Teknoloji 1 (6): 35-43.
30. Boyacıoğlu D. & C. Tezcan. 1996. “Dietary Fiber Sources and Healthy Living” Gıda ve
Teknoloji, 1(1):5-15.
31. Boyacıoğlu D. 1996. “Food Safety” A Handbook of Food Manufacturer. Istanbul Great
City Municipality Publ. No: 6, 33-55.
32. Boyacıoğlu D. 1996. “Nutritional Quality of Foods” A Handbook of Food Manufacturer.
Istanbul Great City Municipality Publ. No: 6, 57-79.
33. Boyacıoğlu D. 1996. “Effect of Food Processing and Storage on Nutritional Properties” A
Handbook of Food Manufacturer. Istanbul Great City Municipality Publ. No: 6, 81-94.
34. Boyacıoğlu D. & Z. Vuralhan. 1995. “Application of Fructose Syrups in Food Industry”
Dünya-Gıda (1): 8-11.
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8. 35. Boyacıoğlu D. 1994. “Sporulation Of Fusarium Graminearum In Different Media” Ege
Univ. Eng. Fac. Publ. Seri:B Food Engineering Cilt:12, Sayı: 1-2, 15-19.
36. Boyacıoğlu D. & M.H. Boyacıoğlu. 1994. “Dietary Fiber Determination Methodology II-
Enzymatic Methods” Gıda 19 (3): 211-215.
37. Boyacıoğlu D. & M.H. Boyacıoğlu. 1994. “Dietary Fiber Determination Methodology I-
Fundamentals, Acid and Detergent Methods” Gıda 19 (1): 57-62.
38. Boyacıoğlu D. 1993. “Implementation of HACCP System in Food Quality Control System”
Gıda 18 (5): 297-301.
39. Boyacıoğlu D. 1993. “Consumer Trends Affect Bread Technology” Gıda Sanayii 7 (1):
18-23 & Un Mamülleri Dünyası 2 (3): 27-32.
40. Boyacıoğlu D. 1992. “Deoxynivalenol (Vomitoxin) In Cereals: Occurrence, Changes In
Biochemical Components, Prevention And Degradation By Food Processing And
Decontamination” Ege Univ. Eng. Fac. Publ. Seri:B Food Engineering 10 (2): 121-147.
41. Boyacıoğlu D. 1988. “Chemical Composition of Royal Jelly” Teknik Arıcılık, TKV Entegre
Arıcılık Projesi Yayını 16: 27-29.
42. Boyacıoğlu D. & M Gönül. 1987. “Composition and Adulteration of Royal Jelly” Gıda
12(3): 163-166.
43. Boyacıoğlu D. & M Gönül. 1987. “Mycotoxin Determination Methodology II – Chemical
Methods” Ege Univ. Eng. Fac. Publ. Seri:B Food Engineering 5(1): 91-100.
44. Boyacıoğlu D. & M Gönül. 1986. “Mycotoxin Determination Methodology I – Sampling,
Biological and Immunochemical Methods & Confirmation” Ege Univ. Eng. Fac. Publ. Seri:B
Food Engineering 4(2): 87-95.
45. Gönül M. & D Boyacıoğlu. 1986. “Application of Ranking Sensory Technique for Canned
Peas” Ege Univ. Eng. Fac. Publ. Seri:B Food Engineering 4(1): 17-26.
46. Gönül M. & D Boyacıoğlu. 1985. “A Review of Aflatoxin Research in Turkey” Ege Univ.
Eng. Fac. Publ. Seri:B Food Engineering 3(1): 127-135.
47. Çolakoğlu M, Gönül M, Kıncal N S, Boyacıoğlu D, Demir I & Ü Yaman. 1984.
“Comparison of Nutritional Value of Foods Cooked With No Added Water Technique in
Double-Bottom Stainless Steel Pots and Traditional Cooking Techniques” Gıda 9(4): 197-
205.
National Books (In Turkish):
1. Boyacıoğlu D., Boyacıoğlu M H, Bostan A, Önder Ş, Aksoy A, Demir A, Baysal S, Ün R,
Hobbs L, & F Petersen. 1998. Handbook of Corn Syrups. CARGILL Agric. Products Co.
Inc., 77 pp., İstanbul, Turkey.
2. Altuğ T., Boyacıoğlu D., Kurtcan Ü., Demirağ K. 1990. “Analysis of Food Additives” Ege
Univ. Eng. Fac. Publ. No.22, 244 pp., Bornova, İzmir, Turkey.
3. Altuğ T., Boyacıoğlu D. 1989. “Statistical Food Quality Control” Ege Univ. Eng. Fac.
Publ. No.79, 68 p, Bornova, İzmir, Turkey.
4. Gönül M., Altuğ T., Boyacıoğlu D., Noka Ü. 1986. “Food Analysis” Ege Univ. Eng. Fac.
Publ. No.64, 179 p, Bornova, İzmir, Turkey.
National Book Chapter (In Turkish):
1. Boyacıoğlu, D., Nilufer, D., Çapanoğlu, E. 2010. Enzimlerin Gıda Endüstrisinde Uygulama
Alanları, Biyoteknoloji, Ed. Aran, N., Nobel Yayın Evi (baskıda)
2. Boyacıoğlu D. 2007. “Nutrition and Safety of Organic Food”, Eds. Erarslan İ H and Şelli
F. Sustainable Competion Advantages and Organic Agriculture : Strategies and Practices,
106-121 p. URAC (Organization for Research on International Competition), İstanbul,
Turkey.
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9. National Seminars, Symposium & Congresses (In Turkish):
1. Boyacıoğlu D. 2009. “Connecting Food to Consumers: Responsibilities for the Food
Safetyl” 1st Food Safety Congress, December 4, 2009. İstanbul.
2. Boyacıoğlu D. 2009. “Food Legislation and Hygiene”, Hygiene Panel organized by
Istanbul Chamber of Commerce, July 28, 2009. Istanbul.
3. Boyacıoğlu D. 2009. “Impact of Global Climate Change on Food Safety”, 1st International
Global Climate Change and Agriculture Congress, May 28-29, 2009. Namık Kemal
University, Tekirdağ.
4. Boyacıoğlu D. 2009. “Food Research at ITU”, Food Safety Conference, Organization of
Ecological Agriculture (A Bridge Across Europe Boosting Food Quality Production EU
Project), March 3, 2009. Istanbul.
5. Boyacıoğlu D. 2008. “Food Security Under Stress” October 16-World Food Day Panel,
TUGİS, FAO-Turkey and Ministry of Agriculture and Rural Affairs, October 16, 2008.
İstanbul.
6. Sunay A E, Boyacıoğlu D., 2008. “Detection of Adulteration of Honey By Aminoacid
Composition” Turkey 10th Food Congress, May 21-23, 2008. Erzurum.
7. Sunay A E, Akdoğan G, Boyacıoğlu D. 2008. “Sensory Properties of Honey”, Turkey 10th
Food Congress, May 21-23, 2008. Erzurum.
8. Boyacıoğlu D. 2007. “Food Sector in Turkey”, Panel on Food Sector in Turkey and
Compliance to EU Legislation, TUGIS and TEKGIDA-İŞ, June 20, 2007. İstanbul.
9. Boyacıoğlu D. 2007. “Mycotoxins” 9th International Nutrition and Metabolism Congress,
İstanbul University, Faculty of Medicine & Assoc. Of Chidren Nutrition and Metabolism &
Assoc. Of Protection of Children With Phenylketonurie Disease, October 22-25, 2007.
İstanbul.
10. Boyacıoğlu D. 2007. “Food Legislation and Food Packaging”, Food Packaging Workshop,
Assoc. of Packagers and Assoc. of Food Safety, April 5-6 , 2007 and January 25-26, 2007.
İstanbul.
11. Boyacıoğlu D. 2007. “Framework Programs of EU” Panel on Research Funds organized by
EGIAD, April 2, 2007. İzmir.
12. Boyacıoğlu D. 2007. “Legislative Aspects of Food Biotechnology” BİYOTEK PLATFORMU
TOPLANTISI, İTÜ MOGDAM ve Bosfor Bioscience Partners Danışmanlık Ltd Şti. 14 Ocak
2007. İstanbul.
13. Boyacıoğlu D., 2006. “Food Safety Research in Turkey”, Food Safety Conference, Ministry
of Rural Affairs and Agriculture, November 2006. Ankara.
14. Boyacıoğlu D., 2006. “Current Hygiene Legislation”, World Food Day Symposium,
Chambers of Food Engineers, Agriculture Engineers and Chemical Engineers, October 12-
13, 2006. Ankara.
15. Boyacıoğlu D., 2006. “Is Our Food Safe?”, Marketingİst Marketing & Fair Conference,
September 28, 2006. İstanbul.
16. Boyacıoğlu D. 2006. “Safety of Organic Food”, Cereals’2006, Cereal Products Congress
and Fair. Gaziantep University & Federation of Flour Manufacturers, September 7-8, 2006.
Gaziantep.
17. Boyacıoğlu D. 2006. “Changes in Food Legislation in Europe”. Fritolay Supplier
Conference, June 21-22, 2006. İstanbul.
18. Boyacıoğlu D. 2006. “Food Biotechnology and International Legislation”, Biotechnology
Age andB Turkey (Today & Future) BAGEM Science R&D Center, June 3-4, 2006. İstanbul.
19. Sunay A.E., Boyacıoğlu D. 2006. “Descriptive Analysis and Sensory Profile of Turkish
Honey”, Turkey 9th Food Congress, May 24-26, 2006. Bolu.
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10. 20. Nilüfer D., Boyacıoğlu D. 2006. “Two Different Methods for Detection of Protein
Denaturation in Soy-Based Products”, 9th Food Congress, May 24-26, 2006. Bolu.
21. Capanoglu, E., Boyacıoğlu D. 2006. “Application of Descriptive Analysis in Salad
Dressings”, Turkey 9th Food Congress, May 24-26, 2006. Bolu.
22. Boyacıoğlu D. 2006. “Food Safety in Turkey”, Assoc. Of Clinical Toxicologists’ 11th
Meeting. May 18-20, 2006. Erzurum-Erzincan.
23. Okutan, H., Boyacıoğlu D. 2006. “Emergency Management and Planning in Laboratory :
Practices” 2nd National Engineering Congress, May 11-13, 2006. Zonguldak Karaelmas
University. Zonguldak.
24. Boyacıoğlu D. 2006. “Food Safety Approaches in Europe and Current Status of Hygiene in
Turkey”, TMMOB Chamber of Agricultural Engineers, Istanbul Branch Seminars, March,
2006. İstanbul.
25. Boyacıoğlu D., 2006. “What are the Strategies for Food Industry?”, Istanbul Chamber of
Commerce, May 5, 2006. İstanbul.
26. Boyacıoğlu D., 2006. “What Did We Eat? What Are We Eating? What Are We Going to
Eat?” İTÜ Özel Ekrem Elginkan High Shcool – 1st Science & Technology Meeting, April 29,
2006. İstanbul.
27. Boyacıoğlu D., 2006. “Food Safety In Retail Sector”, Healthy Chicken Information Group’s
Seminar. April 27, 2006. İstanbul.
28. Boyacıoğlu D. 2005. “European Method Parameters in Food Analysis”, Laboratory
Accreditation Seminar, ITU Food Eng. Dept. and UZMAN Consultancy Services, Inc.,
December 26, 2005. İstanbul.
29. Boyacıoğlu D. 2005. “Catering Sector in Turkey and the World”, Panel on Food Safety,
Association of Veterinary-Food Hygienists, December 8, 2005. İstanbul.
30. Özçelik B., Capanoglu E., Boyacıoğlu D. 2005. “Safety Evaluation of Functional Foods”,
Food Congress 2005, April 19-21, 2005. İzmir.
31. Boyacıoğlu D. 2005. “Safety of Organic Foods”, İstanbul Chamber of Commerce, Organic
Agriculture Seminar, June 2, 2005. İstanbul.
32. Boyacıoğlu D. 2005. “R&D Activities in Food Industry”. International Patent Association,
Science Group Meeting. March 26, 2005. Bursa.
33. Boyacıoğlu D. 2005. “Experiences of an Evaluator of SSA FP6 Projects”. TÜBİTAK, 6th
Framework Program Panel, October, 2005. Ankara.
34. Boyacıoğlu D. 2005. “Food Safety”, InterDisciplinary Toxicology Congress, Ankara
University, Medicine Faculty, April 20-22, 2005. Ankara.
35. Nilüfer D., Boyacıoğlu D. 2005. “Use of Thermal Analysis in Food Science”, Food
Congress 2005, April 19-21, 2005. İzmir.
36. Nilüfer D., Boyacıoğlu D. 2005. “Thermal Analysis of Soy-based Ingredients and Soy
bread”, Food Congress 2005, 19-21 April 2005. İzmir.
37. Boyacıoğlu, D. 2004. “A World Standard in Tourism Industry” HACCP Symposium.
ECOLAB-Henkel Co.Inc., January 8, 2004. Antalya.
38. Boyacıoğlu, D. 2004. “Food Safety and HACCP” HACCP Certification Ceremony of Reel
Hypermarkets Chain Inc.Co., Polat Renausance Hotel, Yeşilköy, İstanbul.
39. Boyacıoğlu, D. 2004. “VI. Framework Program-Food Quality and Safety” TUBİTAK
Marmara Research Institute, 16 June 2004. Gebze, Kocaeli.
40. Boyacıoğlu, D. 2003. “Food Catering Sector and Food Safety” TUSID 2003 16th İstanbul
Hotel, Restaurant, Gastronomy Equipments and Technologies Fair, December 3-7, 2003.
İstanbul.
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11. 41. Boyacıoğlu, D. 2003. “Food Ethics” 3rd Food Engineering Congress, Turkish Chamber of
Food Engineers. October 2-4 2003.Ankara.
42. Nilüfer, D. & D. Boyacıoğlu, 2003. “Risk Analysis of Mycotoxins in Dairy Products” SEYES
New Trends in Dairy Industry, May 22-23, 2003. İzmir.
43. Nilüfer, D. & D. Boyacıoğlu, 2003. “Utilization of Dietary Fiber in Dairy Products” SEYES
New Trends in Dairy Industry, May 22-23, 2003. İzmir.
44. Çapanoğlu, E., Özçelik B. & D. Boyacıoğlu, 2003. “Sensory Analysis in New Products
Development” SEYES New Trends in Dairy Industry, May 22-23, 2003. İzmir.
45. Boyacıoğlu, D., Nilüfer, D., Çapanoğlu, E. & Boyacıoğlu, M.H. 2002. “Genetically Modified
Seeds: Today and Future” Cereals 2002, Cereal Technology Congress and Expo, October
3-4 2002. Gaziantep.
46. Nilüfer, D. & D. Boyacıoğlu. 2002.”Mycotoxin of 1990’s:Fumonisin” Cereals 2002, Cereal
Technology Congress and Expo, October 3-4, 2002. Gaziantep.
47. Boyacıoğlu, D. “Ecological Foods’ Trade” 10th International Food Expo and Conference,
September 12-13, 2002. İstanbul.
48. Hafıza E., Nilüfer D. & D. Boyacıoğlu. 2002. “Detecting the Adulteration of Milk Powder
with Whey Powder” Turkish 7th Food Congress, May 22-24, 2002. Ankara.
49. Çapanoğlu E., Nilüfer D., Boyacıoğlu M.H. & Boyacıoğlu D. 2002. “Changes and Detection
of Heat Shock in Wheat” Turkish 7th Food Congress, May 22-24, 2002. Ankara.
50. Nilüfer, D., Çapanoğlu, E. & Boyacıoğlu, D. 2001. ”Genetically Modified Foods and
Legislation” 12th Biotechnology Congress, Ayvalık, September 17-21, 2001. Balıkesir.
51. Boyacıoğlu, D. & Ş. Önder. 2000. “Novel Starch Sugars in Food Industry” 1st Euro-Asia
Food Additives Symposium, FGS Fair, March 2-3, 2000. İstanbul.
52. Boyacıoğlu, D. & A. Karaali. 1999. “Analysis of a Food Poisoning Case In A Large Food
Service Organization” Food Service Organizations in Turkish Army Symposium. Republic of
Turkey, Military Forces, School of Logistics and Economy, November 15-17, 1999.
İstanbul.
53. Boyacıoğlu, D. 1999. “Implementation of HACCP System in Sea Products” Food Science
and Technology Congress. Ege University Food Engineering Dept., October 18-20, 1999.
İzmir.
54. Nilüfer, D. & D. Boyacıoğlu. 1999. “HPLC and immunochemical methods to detect
aflatoxins in Tahini” Ege University Food Engineering Department, October 18-20, 1999.
İzmir.
55. Boyacıoğlu, D. 1994. “Food Biotechnology: In the Past and Future” 2nd Food Engineering
Congress, Chambers of Chemical Engineers and Food Engineering Department of
Gaziantep University, September 21-23, 1994. Gaziantep.
56. Boyacıoğlu, D. 1993. “Effect of Consumer Trends for Healthy Living on Bread
Technology” Bread and Health Seminars, Bread Week'93, May 25, 1993. İstanbul.
57. Boyacıoğlu, D. 1987. “Mycotoxins in Foods” İzmir Environmental Pollution and Health
Symposium. Chamber of Physicians. March 11-13, 1987. İzmir.
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