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Cesarettin ALASALVAR, PhD, FIFT, FISNFF, FIAFoST, FRSC, is the Director of the Food Institute at TÜBİTAK Marmara Research Center (MRC) in Türkiye and is also an Associate Professor of Food Science and Engineering. He received his PhD in Food Science and Technology in 1994 from the University of Lincoln-UK and was a Post-Doctoral Fellow in the same university (1995-1997). Having completed one-year Post-Doctorate Fellow in Yokohama-Japan, he was then appointed as a Senior Research Fellow/Lecturer at the Food Research Centre and Department of Food Science and Technology, both at University of Lincoln-UK (1998-2005). Subsequently, he returned to his home country and since has been working in different positions (Chief Research Scientist, Deputy Director, and now Director) at the Food Institute of TÜBİTAK MRC since 2006 (top ranked research institute in Turkey). His research interests have focused mainly on the development of functional foods and nutraceuticals, nutritional and functional properties of foods, bioactive properties of phytochemicals, and separation and identification of bioactives as well as bioavailability of foods and human trials.
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The Royal Society of Chemistry eBookspp.262-285, (2023)
Journal of functional foods (2023): 105544-105544
Journal of Food Bioactives (2021): 126-127
Health Benefits of Nuts and Dried Fruitspp.335-368, (2020)
Health Benefits of Nuts and Dried Fruitspp.1-10, (2020)
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