I received a BSc in enology and a Ph.D. in microbiology from the University of Trás-os-Montes and Alto Douro (UTAD). I am an Assistant Professor at UTAD and a Chemistry Research Centre – Vila Real member. I have Published 80 articles in international scientific journals, seven technical papers, 12 book chapters, and 85 publications in conference proceedings. Supervised Ph.D. and master's thesis besides having supervised works of completion for Bach. / Degree in the field of Biological Sciences. I received two awards. I am currently involved in three research projects, and my lines of research are linked with studies on volatile acidity bio-reduction in wines, wine microbiology, and food and wine sensory evaluation. In my professional activities, I have interacted with more than 110 researchers in co-authorships of scientific papers. I am an active reviewer for Food Research International, Journal of the Science of Food and Agriculture, Food Chemistry International, Journal of Gastronomy and Food Science, and MDPI Journals (Foods, Fermentation, Beverages, Molecules, International Journal of Molecular Sciences and Materials); Academic Editor of Asian Research Journal of Agriculture, International Journal of Environment and Climate Change, and the Insights in Organic & Inorganic Chemistry Journal and Editorial Board Member of Journal of Agriculture and Crops and Fermentation (MDPI)

 Research Interest: wine microbiology; volatile acidity bio-reduction; wines bio-dealcoholisation; food sensory evaluation; wine sensory evaluation.

Research Interest: Atomic Spectrometry, Food Analysis, Nutrition, Micronutrients, Trace Elements

Research Interest: Food Processing, Health Food and Cosmetics, Research of Chinese Herbal Medicine Research, Agricultural Biotechnology, Supercritical Fluid, and Mycology

Research Interest: Characterization of Bioactive And Potentially Toxic Compounds in Food And Biological Samples by Advanced Analytical Techniques (GC-FID And GC-MS; HPLC or Nanolc Coupled with DAD, FLD, And MS Detectors); Development of New Food Enriched of Bioactive Compounds and Characterization and Valorization Of Food Byproducts; Study of Lipid Oxidation And Strategies to Limit it

Research Interest: Food Microbiology, Molecular Microbiology, Electronic Sensor technology, Food Quality and Safety, Multivariate Data Analysis

LIST PUBLICATIONS :

1. Ilgaz C., Kelebek H., Kadiroglu P., 2024. Bioactivity, DNA Damage Protecting and Aroma Potential of Oleuropein Enriched Olive Leaf Extract by Optimization of Ultrasound-Assisted Process, eFood, 5(1), e134.
2. Buyukkurt O.K., Guclu G., Sevindik O., Kelebek H., Kadiroglu P., Selli S., 2024. Characterization of aroma and aroma-active compounds of blackcarrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) pomaceby aroma extract dilution analysis , Heliyon, 10, e35013.
3. Ilgaz C., Kelebek H., Kadiroglu P., 2023. Ultrasound-Assisted Extraction of Hydroxytyrosol from Lactiplantibacillus plantarum Fermented Olive Leaves: Process Optimization and Bioactivity Assessment, Fermentation, 9(6), 514.
4. Sasmaz, H.K., Adal, E, Kadiroglu, P., Selli, S., Uzlasir, T., Kelebek, H., 2023. Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology, Journal of Food Science, 4425-4439.
5. Sasmaz, HK, Kadiroglu, P, Adal E., Sevindik, O, Aksay O., Erkin O.C., Selli S., Kelebek H., 2023. Optimization of black garlic production parameters using response surface methodology: Assessment and characterization of bioactive properties Journal of Applied Research on Medicinal and Aromatic Plants, 34, 100477.
6. Sevim D, Köseoğlu O, Kadiroğlu P, Guclu G, Ulaş M, Selli S. 2023. Elucidation of key odorants and sensory properties of five different extra virgin olive oils of Turkey by GC-MS-Olfactometry. Grasas Aceites, e504. https://doi.org/10.3989/gya.0666221
7. Sevindik, O, Guclu, G, Agirman, B, Selli, S., Kadiroglu, P, Bordiga, M, Capanoglu, E, Kelebek, H. 2022, Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices. Food Chemistry, 378, 132079.
8. Sevim D., Köseoğlu O., Pazir F., Ova G., Kadiroğlu P., Alper Y. 2022. Oxidative stability of olive oils with supercritical carbon dioxide extracts of olive leaf. La Rivista Italiana Delle Sostanze Grasse (Accepted).
9. Ekici, H., Kadiroğlu P. İlğaz C., 2021, Next-generation sequencing of shalgam flavor influencing microflora. Journal of Food Processing and Preservation, https://doi.org/10.1111/jfpp.15982.
10. Kırlangıç, O. İlğaz C., Kadiroğlu P. 2021, Influence of pasteurization and storage conditions on microbiological quality and aroma profiles of shalgam. Food Bioscience, Volume 44, Part A, December 2021, 101350.
11. İlğaz C., Kadiroğlu P. 2021, Fourier transform-infrared assessment of cholesterol effect on antibiotic resistance of Salmonella Typhimurium, Journal of Food Processing and Preservation, https://doi.org/10.1111/jfpp.15416.
12. Uzlasir T., Kadiroğlu P., Selli S., Kelebek H. 2020, LC-DAD-ESI-MS/MS characterization of elderberry flower (Sambucus nigra) phenolic compounds in ethanol, methanol, and aqueous extracts, Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.14478. 
13. Kelebek H., Sonmezdağ, A.S., Guclu, G., Cengiz N., Uzlasir T., Kadiroğlu P., Selli S. 2020, Comparison of phenolic profile and some physicochemical properties of Uzun pistachios as influenced by different harvest period, Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.14605.
14. Tanriseven D., Kadiroğlu P., Selli S., Kelebek H. 2020, LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods, Food Chemistry, 305, 125505.
15. Kadiroğlu P., Aydemir L.Y., Akçakaya G. 2018, Prediction of functional properties of registered chickpea samples using FT-IR spectroscopy and chemometrics, LWT- Food Science and Technology, 93, 463-469.
16. Kadiroğlu P. 2018, FTIR Spectroscopy For Prediction of Quality Parameters and Antimicrobial Activity of Commercial Vinegars with Chemometrics, Journal of The Science of Food and Agriculture, 98(11):4121-4127.
17. Kadiroğlu P., Korel F., Pardo, M. 2019, Chemometric analysis of chemo-optical data for the assessment of olive oil blended with hazelnut oil, La Rivista Italiana Delle Sostanze Grasse, 96, 123-130.
18. Kemahlıoğlu O.K., Kendirci P., Kadiroğlu P., Yücel U., Korel F. 2019, Effect of different raw materials on aroma fingerprints of “boza” using an e-nose and sensory analysis. Quality Assurance and Safety of Crops & Foods, ISSN 1757-837X online, DOI 10.3920/QAS2019.1584.
19. Sevim D., Köseoğlu O., Öztürk Güngör F., Kaya Ü., Kadiroğlu P., Pamuk Mengü G., Akkuzu E. 2019, Determination of deficit irrigation treatments on olive fruit quality and olive oil (Memecik cv.). Chemical composition and antioxidant properties, La Rivista Italiana Delle Sostanze Grasse, 96, 85-100.
20. Köseoglu O., Sevim D., Kadiroğlu, P. 2019, Effect of filtration on quality properties of extra virgin olive oils during storage. Journal of the American Oil Chemists' Society, 96(3), 291-301.
21. Davarcı, A., Kadiroğlu, P., Dıblan, S., Selli, S., Kelebek H. 2019, Influence of processing steps on phenolic composition of clarified and unclarified pomegranate juices as characterized by LC‐DAD‐ESI‐MS/MS, Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.14018.
22. Sevim D., Köseoğlu O., Casale M., Altunoğlu Y., Kadiroğlu P. 2018, Influence of microwave heating on quality parameters and chemical characteristics of Turkish olive oils, La Rivista Italiana Delle Sostanze Grasse, 95(4):229-237.
23. Irmak S., Kadiroğlu P., Ötleş S., 2017, Evaluation of Olive Preservation Methods on Bioactive Constituents and Antioxidant Properties of Olive Oils, Journal of the American Oil Chemists' Society, 94(4)-565-609.
24. Kelebek H., Kadiroğlu P., Demircan N.B., Selli S., 2017, Screening of Bioactive Components in Grape and Apple Vinegar's: Antioxidant and Antimicrobial Potential, Journal of the Institute of Brewing, 10.1002/jib.432
25. Kelebek H., Selli S., Kadiroğlu P., Kola O., Kesen S., Uçar B., Çetiner B., 2017, Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process, Food Chemistry, 220, 31-41

Research Interest: Area of Expertise: Chemical Analyses of Fruit and Vegetable, Bioactive compounds, Antioxidant activity, Nutrition of children and Imuno Deficiences, Coeliac Disease and Diet, Herbalplant and Immunesystem.

Research Interest: Instrumentation: HPLC, INFRA-RED, GC, GS-MS, Spectrophotometer, Texture analyzer Microbiological: Basic microbiology, Enterobacteriaceae, Isolation and Identification of bacteria, Analytical Profile Index (API) test. Sensorial: Fish freshness evaluation test

Research Interest: General Microbiology, Food Microbiology

Research Interest: Oxidative Stress Studies, Using Spectroscopic And Kinetic Techniques. Trace Elements Measurement In The Follicular Fluid, Using The ICP-MS Techniques. Characterization And Analytical Studies Of Antioxidants In Biological Media, Using Spectroscopic And Electrochemical Techniques.

Dr. S. Dutta Gupta, a Former Professor of Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, has worked for more than 3 decades in the area of Plant Developmental Biology. He is a pioneer in the application of Plant image analysis for non-invasive real time estimation of chlorophyll content, photosynthetic ability and early detection of wilting following artificial intelligence, PRI and thermal imaging. He has been able to bring engineering-plant tissue culture link to a new dimension of understanding. He has also contributed significantly to the application of light-emitting diodes in regulating plant morphogenesis and the biosynthesis of metal nanoparticle. Dr. Dutta Gupta has received fellowships/grants from various agencies and governments such as United States Department of Agriculture (USDA), Lockheed Martin, the Ministry of Human Resource Development (MHRD), the Indian National Science Academy (INSA), the Council of Scientific and Industrial Research (CSIR), the Department of Science and Technology (DST), Czech Academy of Sciences and the Japan Society for the Promotion of Science (JSPS). He has published more than 100 scientific articles and edited 5 books published by Springer and CRC Press and also featured in the Stanford University ranking of top 2 per cent scientists globally during 2021-22 in the category Plant Biology.

Research Interest: Bioactivity of Medicinal Plants, Plant Image Analysis Impact of LED on Plant Morphogenesis

Research Interest: Chemistry Environmental Engineering Biotechnology Bacterial molecular biology Biostatistics Bioinformatics Anaerobic Bio-technologies

Research Interest: EssentialOils, Antioxidants, Phytochemicals,Chromatography, Phytochemistry, Antioxidant Activity

Research Interest: Functional carbohydrates, Enzymatic synthesis.

Research Interest: "Food-derived Mutagens and Carcinogens, Anticancer Food Factors,- Bioactive Chemopreventive Food Components.

Research Interest: Toxicology, Pharmacology, natural product Biochemistry, Pathology, cell singing pathway, Ethnobotanical