Atif Seydim

Adjunct Professor
Animal and Veterinary Sciences Department

Office: 247 P&A


 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


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
Seydim A.C., Sarikus G., "Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils", FOOD RESEARCH INTERNATIONAL, vol.39, pp.639-644, 2006
Seydim A.C., Guzel-Seydim Z., Acton J., Dawson P., "Effects of rosemary extract and sodium lactate on quality of vacuum-packaged ground ostrich meat", JOURNAL OF FOOD SCIENCE, vol.71, pp.S71-S76, 2006
Guzel-Seydim Z.B., Seydim A.C., Greene A.K., Tas T., "Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids", INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.59, pp.209-215, 2006 (Link)
Seydim A.C., Acton J.C., Hall M.A., Dawson P.L., "Effects of packaging atmospheres on shelf-life quality of ground ostrich meat", MEAT SCIENCE, vol.73, pp.503-510, 2006 (Link)
Guzel-Seydim Z.B., Wyffels J., Seydim A.C., Greene A., "Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation", INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.58, pp.25-29, 2005
Guzel-Seydim Z., Sezgin E., Seydim A.C., "Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt", FOOD CONTROL, vol.16, pp.205-209, 2005
Guzel-Seydim Z., Greene A., Seydim A.C., "Use of ozone in the food industry", LWT-FOOD SCIENCE AND TECHNOLOGY, vol.37, pp.453-460, 2004
Guzel-Seydim Z., Seydim A.C., Greene A., "Comparison of amino acid profiles of milk, yogurt and Turkish kefir", MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.58, pp.158-160, 2003
Guzel-Seydim Z.B., Seydim A.C., Greene A.K., Bodine A.B., "Determination of Organic Acids and Volatile Flavor Substances in Kefir during Fermentation", JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.13, pp.35-43, 2000 (Link)
Guzel-Seydim Z.B., Seydim A.C., Greene A., "Organic acids and volatile flavor components evolved during refrigerated storage of kefir", JOURNAL OF DAIRY SCIENCE, vol.83, pp.275-277, 2000
Seydim A.C., Dawson P., "Packaging effects on shell egg breakage rates during simulated transportation", POULTRY SCIENCE, vol.78, pp.148-151, 1999