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Research interests include value-added processing of food and agro-industrial by-products to obtain bionanomaterials and chemicals. Concentration of research effort has been on subcritical water treatment of lignocellulosic biomass to isolate high-value nanocelluloses and hemicellulose sugars, and applications of nanocelluloses in food industry.
- B.S. Food Engineering, University of Gaziantep, Turkey
- M.S. Food Engineering, University of Gaziantep, Turkey
- Ph.D. Bioresource and Food Engineering, University of Alberta, Canada
- Post-Doc. Food Science and Technology, University of Nebraska-Lincoln
Teaching and/or Extension Activities
- Food Chemistry and Advanced Food Analysis Laboratories
Ciftci, D., Flores, R., and Saldaña, M.D.A. (2017). Cellulose fiber isolation and characterization from sweet blue lupin hull and canola straw. Journal of Polymers and the Environment, 26, 2773-2781.
Ciftci, D., Ubeyitogullari, A., Razera Huerta, R., Ciftci, O.N., Flores, R., and Saldaña, M.D.A. (2017). Lupin cellulose nanofiber aerogel preparation by supercritical CO2 drying and freeze drying. Journal of Supercritical Fluids, 127, 137-145.
Ciftci, D. and Saldaña M.D.A. (2015). Hydrolysis of sweet blue lupin hull using subcritical water technology. Bioresource Technology, 194, 75-82.
Ciftci, D. and Saldaña M.D.A. (2012). Enzymatic synthesis of phenolic lipids using flax oil and ferulic acid in supercritical carbon dioxide media. Journal of Supercritical Fluids, 72, 255-262.
Ciftci, D., Kahyaoğlu, T., Kapucu, S., and Kaya, S. (2008). Colloidal stability and rheological properties of sesame paste. Journal of Food Engineering, 87(3), 428-435.