Atif Seydim

Adjunct Professor
Animal and Veterinary Sciences Department

Office: 247 P&A
Phone:

Email: aseydim@clemson.edu
Vita: Download CV

Educational Background

PhD Food Technology
Clemson University 2001

MSc Food Science and Technology
Ankara University 1993

MSc Food Science
Clemson University 1996

B.S. Food Science and Technology
Ankara University 1990

Publications

Seydim, A.C., Sarikus-Tutal, G. and Sogut, E., 2020. Effect of whey protein edible films containing plant essential oils on microbial inactivation of sliced Kasar cheese. Food Packaging and Shelf Life, 26, p.100567.
Sogut E., Seydim A.C., "The effects of chitosan- and polycaprolactone-based bilayer films incorporated with grape seed extract and nanocellulose on the quality of chicken breast fillets", LWT-FOOD SCIENCE AND TECHNOLOGY, vol.101, pp.799-805, 2019.
Karaca Y., Gun I., Seydim A.C., Guzel-Seydim Z.B., "Production and quality of kefir cultured butter", MLJEKARSTVO, vol.68, pp.64-72, 2018.
Ertekin Filiz B., Seydim A.C., "Kinetic changes of antioxidant parameters, ascorbic acid loss, and hydroxymethyl furfural formation during apple chips production", JOURNAL OF FOOD BIOCHEMISTRY, vol.42, no.e12676, pp.1-10, 2018
Sogut E., Seydim A.C., "The effects of Chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets", FOOD PACKAGING AND SHELF LIFE, vol.18, pp.13-20, 2018
Sogut E., Seydim A.C., "Characterization of cyclic olefin copolymer-coated chitosan bilayer films containing nanocellulose and grape seed extract", PACKAGING TECHNOLOGY AND SCIENCE, vol.31, pp.499-508, 2018
Sogut E., Seydim A.C., "Development of Chitosan and Polycaprolactone based active bilayer films enhanced with nanocellulose and grape seed extract", CARBOHYDRATE POLYMERS, vol.195, pp.180-188, 2018
Ertekin Filiz B., Korkmaz N., Budak N.H., Seydim A.C., Guzel Seydim Z.B., "Antioxidant Activity and Phenolic Acid Content of Selected Vegetable Broths", CZECH JOURNAL OF FOOD SCIENCES, vol.35, pp.469-475, 2017
Budak N.H., Aykin E., Seydim A.C., Greene A.K., Guzel-Seydim Z.B., "Functional Properties of Vinegar", JOURNAL OF FOOD SCIENCE, vol.79, pp.R757-R764, 2014
Kok-Tas T., Seydim A.C., Ozer B., Guzel-Seydim Z.B., "Effects of different fermentation parameters on quality characteristics of kefir", JOURNAL OF DAIRY SCIENCE, vol.96, pp.780-789, 2013
Budak H.N., Ertekin Filiz B., Seydim A.C., Koskan O., Seydim Z.B., "Comparison of antioxidant properties of traditional and commercial pomegranate sours", JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, vol.11, pp.368-371, 2013
Budak H.N., Kumbul Doguc D., Savas M.C., Seydim A.C., Kok Tas T., Metin, C., et al.,"Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.59, pp.6638-6644, 2011
Guzel-Seydim Z.B., Kok-Tas T., Greene A.K., Seydim A.C., "Review: Functional Properties of Kefir", CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, vol.51, pp.261-268, 2011
Seydim Z.B., Kok Tas T., Ertekin Filiz B., Seydim A.C., "Effect of different growth conditions on biomass increase in kefir grains", JOURNAL OF DAIRY SCIENCE, vol.94, pp.1239-1242, 2011