Prof. Sevgi Kolayli | Agricultural and Biological Sciences | Best Researcher Award
Karadeniz Technical University | Turkey
Prof. Sevgi Kolayli publication record demonstrates an extensive and sustained research contribution spanning over two decades, with a strong focus on food chemistry, biochemistry, natural products, antioxidant systems, and bioactive compounds. The earlier works emphasize comparative enzymology and physiological biochemistry, especially studies on antioxidant enzyme activities in fish species and adaptive biological responses. Over time, the research trajectory evolved toward food science and bioactive natural substances, including honey, propolis, fruit extracts, edible oils, medicinal plants, and bee-related products. Numerous high-impact studies explore the chemical composition, phenolic profile, antioxidant capacity, antimicrobial effects, and functional health properties of honey and related apitherapy materials, positioning the author as a significant scientific contributor in honey research worldwide. Several publications highlight analytical characterization techniques, enzyme inhibition studies, and biochemical health mechanisms such as carbonic anhydrase, hyaluronidase, urease inhibition, and hepatoprotective effects. Interdisciplinary applications are evident through studies combining nanotechnology, chromatography, molecular bioactivity, and food quality assessment. Publications appear in reputable international journals across toxicology, food chemistry, enzyme studies, phytochemistry, and medicinal food science. Overall, this record reflects a prolific, innovative, and impactful scientific career, contributing valuable knowledge to natural product chemistry, functional food research, and health-related biochemistry—demonstrating both depth and breadth in experimental design, analytical expertise, and interdisciplinary collaboration.
Profiles: Scopus | ORCID | Google Scholar
Featured Publications
Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C., & Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100(2), 526–534.
Zehracan, S. K., Yıldız, O., Şahin, H., Turumtay, E. A., & Silici, S. (2015). An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 180(1), 133–141.
Kaya, A., Aydın, O., & Kolaylı, S. (2010). Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosa Planch). Food and Bioproducts Processing, 88(2–3), 165–173.
Yayli, N., Yaşar, A., Güleç, C., Usta, A., Kolaylı, S., Coşkunçelebi, K., & Karaoğlu, Ş. (2005). Composition and antimicrobial activity of essential oils from Centaurea sessilis and Centaurea armena. Phytochemistry, 66(14), 1741–1745.
Kalaycıoğlu, Z., Kaygusuz, H., Döker, S., Kolaylı, S., & Erim, F. B. (2017). Characterization of Turkish honeybee pollens by principal component analysis based on their individual organic acids, sugars, minerals, and antioxidant activities. LWT, 84, 402–408.