La endrina, cuyo nombre científico es Prunus spinosa L., es un arbusto espinoso perteneciente a la familia de las rosáceas. Este artículo consta de tres títulos; mientras que el primero describe las características de la planta de endrina, los títulos que aparecen más abajo cubren sus beneficios para la salud y su potencial futuro. Características de la Endrina La endrina, conocida por su tierra natal…
Özlem Çakır
Ozlem Cakir, Ph.D., is an Associate Professor at Bayburt University’s Faculty of Engineering, where she works in the Division of Food Sciences within the Department of Food Engineering. She received her B.Sc. in Plant Production from Atatürk University in 2003 and completed both her M.Sc. and Ph.D. in Fruit Growing and Breeding at the same university in 2006 and 2012, respectively. Her formally recognised academic specialisation is Fruit Growing and Breeding within the broader field of Agriculture, Forestry, and Fisheries.
Dr. Cakir has more than twenty years of academic, research, and professional experience in horticulture, fruit science, food processing, and nutrition. From 2010 to 2013, she worked as an agricultural engineer at the Turkish Ministry of Food, Agriculture and Livestock. She subsequently served as Deputy Director of a Research and Application Centre at Bayburt University between 2013 and 2014. Her background enables her to approach fruits and plant-derived foods from both agricultural production and food-processing perspectives.
Her research focuses particularly on cultivated and wild fruits, fruit genetic resources, fruit growing and breeding, biochemical characterisation, phenolic compounds, antioxidants, mineral composition, bioactive plant constituents, extraction processes, drying technologies, and the use of fruit extracts and processing by-products in food systems. Her studies have examined species and genotypes of Berberis, Rosa, Crataegus, Malus, Sorbus, Hippophae, Diospyros, Punica, blackberry, mulberry, loquat, cherry laurel, tea, apricot, grapevine, and other horticultural crops.
Her university profile currently lists 32 peer-reviewed research articles, 20 of which were published in SCI-Expanded-indexed journals. Her work has appeared in journals including Food Chemistry, the Turkish Journal of Agriculture and Forestry, Food Science & Nutrition, Sustainability, the Journal of Food Processing and Preservation, the International Journal of Food Sciences and Nutrition, Scientia Horticulturae, Applied Fruit Science, and the Journal of Food Measurement and Characterization. She has also contributed to two chapters in an international scientific book addressing agricultural resource use and sustainability.
Dr. Cakir has presented or co-authored 47 national and international conference contributions, including 42 international papers or presentations. These studies cover fruit cultivation and breeding, wild fruit biodiversity, antioxidant activity, phenolic profiles, mineral composition, organic agriculture, drying and extraction methods, food-processing technologies, and the use of plant-derived bioactive compounds in food products.
She has participated in eight scientific research projects as a project leader, researcher, or scholarship holder. Her project work has included the characterisation of wild pomegranate and apricot-plum genetic resources; the biochemical and antioxidant properties of wild apple, Berberis, Rosa, and other regional fruits; the optimisation of extraction conditions for aromatic plants; the use of fruit extracts as natural antioxidants in meat products; the application of Berberis fruit in ice cream; and the characterisation of exopolysaccharides produced by lactic acid bacteria. She has also supervised nine master’s theses, seven of which are recorded as completed, on subjects including wild fruits, phenolic compounds, antioxidant activity, pectin extraction, food safety systems, nutritional habits, fermentation, and functional food ingredients.
Her teaching experience includes undergraduate and graduate courses in Fruit and Vegetable Processing Technology, Fruit and Vegetable Juice Technology, Beverage Technology, Fruit and Vegetable Drying Technology, Food-Derived Antioxidants, Methods for Determining Antioxidant Activity in Foods, Sensory Evaluation of Foods, Food and Nutrition, Nutrition Principles, Organic Agriculture, Food Packaging, Special Foods Technology, and Industrial Food Waste and By-products.
As an author for Gıda ve Sağlık, Dr. Cakir contributes her expertise in fruit science, wild and cultivated fruits, antioxidants, phenolic compounds, food processing, organic agriculture, and nutrition to the preparation of scientifically grounded and accessible articles for an international readership.
Articles by Özlem Çakır, Ph.D., Assoc. Prof.
La prunelle, de son nom scientifique Prunus spinosa L., est une plante arbustive épineuse appartenant à la famille des Rosacées. Cet article se compose de trois rubriques; tandis que la première décrit les caractéristiques de la plante de prunelle, les rubriques plus bas sur la page couvrent ses bienfaits pour la santé et son potentiel futur. Caractéristiques de la prunelle La prunelle, connue comme sa…
Sloe berry, scientific name Prunus spinosa L., is a thorny shrub belonging to the Rosaceae family. Sloe berry is also called “blackthorn,” “wild blackthorn,” or “wild plum.” This article consists of three headings; while the first care describes the features of the sloe berry plant, the headings further down the page cover its health benefits and future potential. Characteristics of Sloe Berry Sloe berry, known…
Güvem eriği, bilimsel adıyla Prunus spinosa L., halk arasında “çakal eriği, kara erik, yaban eriği, gövem eriği veya kuş eriği” olarak da bilinen Rosaceae (gülgiller) familyasına ait dikenli bir çalı bitkisidir. Bu makale üç başlıktan oluşmaktadır; ilk başlık güvem eriği bitkisinin özelliklerini kapsarken, sayfanın daha aşağısında yer alan başlıklar sağlığa faydalarını ve gelecek potansiyellerini kapsamaktadır. Güvem Eriği Bitkisinin Özellikleri Güvem eriği, Türkiye’nin hemen her bölgesinde…
Berberis crataegina DC es una planta arbustiva del género Berberis que crece en las regiones templadas del norte del mundo en el sur de Asia, incluido el noreste de Estados Unidos, muchas partes de Europa central y meridional y el norte de Pakistán. Se sabe que existen alrededor de 500 especies diferentes del género Berberis en el mundo. Hay cuatro especies de este género distribuidas…
La aceituna de otoño (Elaeagnus umbellata Thunb.) es una de las especies que más ha llamado la atención últimamente entre los frutos silvestres. La planta de la aceituna de otoño es una planta con forma de arbusto perteneciente a la familia de las Elaeagnaceae. La planta de la aceituna de otoño de hoja caduca es una especie de planta espinosa con una acumulación cada vez…
El azufaifo tiene una historia de aproximadamente 4000 años. Su nombre en la literatura es Zizyphus jujuba Mill. Se lo conoce como el “fruto de la vida” y el “fruto de la inmortalidad” en China. Este artículo consta de dos partes. La primera parte del artículo proporciona información general sobre la planta de azufaifo. La segunda parte, que se encuentra más abajo, proporciona información sobre…
La manzana silvestre es un tipo de manzana que crece de forma natural y espontánea en las laderas de montañas y zonas rurales. La manzana silvestre es un tipo de manzana con un diámetro medio de 3 cm, pulpa blanca, fragante y aromática, y color amarillo o rojo. En general, manzanas pertenecientes al género Malus communis L. de la familia Rosaceae; Se compone de 85%…
Una de las especies de escaramujo menos conocidas que la rosa mosqueta roja, pero que es superior en cuanto a algunos de sus componentes, es el fruto de la Rosa pimpinellifolia L., conocida como “rosa mosqueta negra.” La rosa mosqueta negra es un fruto silvestre perteneciente a la familia de las Rosáceas, muy beneficioso para la salud. Es de color morado-negro y es más regordeta…