Dr. Fadime Seyrekoğlu, Amasya University, Turkey
Dr. Fadime Seyrekoğlu is an Assistant Professor at Amasya University, specializing in Food Engineering. She holds a PhD from Ondokuz Mayıs University (2020) and a Master’s from Erciyes University (2011), focusing on dairy product innovations and food preservation 🧪🥛. Her research explores functional foods, microencapsulation, and natural additives, with notable work on Aloe Vera in ayran and watermelon by-product utilization 🍉🌿. She has led and contributed to several national projects and supervised postgraduate theses. Dr. Seyrekoğlu has also served in administrative roles, including Head of Department and Vice Director 🎓📊. She actively publishes in international journals and supports community science initiatives
Publication Profile
Scopus
🎓 Education Background
Dr. Fadime Seyrekoğlu earned her PhD in Food Engineering from Ondokuz Mayıs University in 2020 🎓. Her doctoral research focused on the use of encapsulation techniques for incorporating Hypericum extracts into ayran, under the guidance of Prof. Hasan Temiz 🧪🥛. Earlier, she completed her Master’s degree in 2011 at Erciyes University, also in Food Engineering 🧫. Her thesis, supervised by Prof. Osman Sağdıç, investigated the effects of storage on the physicochemical, microbiological, and sensory properties of traditionally produced winter yogurt ❄️🧉. These academic foundations have shaped her expertise in dairy innovation and functional food research.
🔬 Research Focus
Dr. Fadime Seyrekoğlu’s research primarily focuses on functional foods, dairy product innovation, and plant-based bioactive compounds 🧃🥛🌿. Her work extensively explores microencapsulation techniques, particularly using Hypericum species and Aloe vera, for enhancing the nutritional and antioxidant properties of dairy beverages like ayran 🧫🧪. She also investigates fruit and by-product utilization, antifungal activity of plant extracts, and natural food preservation methods 🍉🍯🧀. Through multidisciplinary studies combining food engineering, phytochemistry, and microbiology, she aims to develop health-promoting and sustainable food products. Her expertise lies in optimizing processes and formulations for improved sensory and functional qualities.
Publication Top Notes
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“Comprehensive analysis of physical, chemical, and phenolic acid properties of powders derived from watermelon (Crimson Sweet) by-products”
Journal of Food Science, 2025
📅 Published: 2025
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**”Determination of the Effect of Different Extraction Methods on Aloe barbadensis Miller (Aloe Vera) Extract and its Usability in Ayran”**
Journal of Apitherapy and Nature, 2024
📅 Published: 2024
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**”Optimization of Hypericum Perforatum Microencapsulation Process by Spray Drying Method”**
AAPS PharmSciTech, 2024
📅 Published: 2024
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**”Meyve Kaplanmasında Peynir Altı Suyu ve Melasın Kullanılabilirliğinin Belirlenmesi”**
Turkish Journal of Agriculture – Food Science and Technology, 2024
📅 Published: 2024
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**”Determination of Antifungal Activity of Leaf Extracts from Hypericum ssp. Against Plant Pathogenic Fungi Fusarium oxysporum and Alternaria Alternata”**
Igdir University Journal, 2023
📅 Published: 2023
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**”Evaluation of weight loss and some sensory properties in quail eggs coated using different solutions (molasses, molasses + agar, molasses + glycerine, whey)”**
International Journal of Science Letters, 2022
📅 Published: 2022
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**”Usage of encapsulated Hypericum scabrum in Ayran and determination of antioxidant, phenolic and sensory properties”**
International Journal of Science Letters, 2022
📅 Published: 2022
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**”Comparison of the antioxidant activities and major constituents of three Hypericum species (H. perforatum, H. scabrum and H. origanifolium) from Turkey”**
South African Journal of Botany, 2022
📅 Published: 2022
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**”Hypericum perforatum Mikrokapsüllerinin Ayran (İçilebilir Yoğurt) Üretiminde Kullanımı”**
Turkish Journal of Agriculture – Food Science and Technology, 2021
📅 Published: 2021