Dr. Şahnur IRMAK
Olive Research Institute
Food Technology Dep.
PhD at the Department of Food Engineering of the University of Ege, Izmir (2009-2015)
Master of Science in Food Engineering at the University of Trakya, Tekirdağ (1997 – 1999)
Food Science and Technology in Agricultural Engineering at the University of Atatürk, Erzurum (1981– 1986)
Period : 2000- cont.
Position: Researcher (Food Science and Technology)
Place: REPUBLIC OF TURKEY MINISTRY OF FOOD, AGRICULTURE, and LIVESTOCK - OLIVE RESEARCH INSTITUTE – Department of Food Science Technology, Izmir/TURKEY
Period: 1995– 2000
Position: Researcher (Food Science and Technology)
Place: REPUBLIC OF TURKEY MINISTRY OF FOOD, AGRICULTURE, and LIVESTOCK – Central Food Research Institute, Mineral Substances Analyses- Bursa
Period : 1990 - 1995
Place: REPUBLIC OF TURKEY MINISTRY OF FOOD, AGRICULTURE, and LIVESTOCK –
Provincial Directorate of Food, Agriculture, and Livestock- Bingöl
Period : 1988 - 1990
Place Pınar Dairy Company, İzmir
Alpaslan, M., Ş. Irmak Ve Ş. Kurultay, 2001. Effect Of Physical And Chemical Refining Methods Of Sunflower Oil On The Amounts Of Some Metals. Energy Education Science And Technology 7 (2): 45.
Şahnur IRMAK, A Study on determining Sunflower Oil Refination Phases Which Produce With Physical and Chemical Refinetion Methods and Some Metal Amounts in Last Product (Tagem Production No: 65), Bursa, 2000
TAN,E. et al. Ş.IRMAK Determination of Lead and Pesticide residue levels in Dried Raisins Produced in The Aegean Region (Tagem Production) , Bursa, 2000
Irmak, Ş., Öztrük Güngör, F., Susamcı, E., 2010. Determination of Total Phenol Quantities of Some Turkish Table Olive Varieties and Effects of Processing Methods on These Compounds, Journal of Olive Research Institute, 1:2, 57-65.
Susamcı, E., Ötleş, S., Irmak, Ş., 2011, Interactions between Processing Methods, Sensory Properties, and Nutrition Ingredirnts of Table Olive , Olive Science, 2(2):65-74.
Şahnur IRMAK, Table olive, Problems, Health. Yaşar University 2. Olive Oil and ve Table Olive Semposium, 07-08 December 2011 page: 135-143, İzmir
Ölmez, H. A., Özkarakaş, İ., Özışık, S., Susamcı, E., Irmak, Ş., Güngör, F.Ö., Altunoğlu, Y., Köseoğlu, O., Sevim, D., Büyükgök, E.B. “Hurma Olive Production Conditions in Turkey, Nutrient Content, Olive Oil and Brine Properties "”. Türkiye II. Olive ans olive oil congress, Şanlıurfa, 02 - 06 EKİM 2012 (Poster Presentation).
Feriste ÖZTÜRK GÜNGÖR. Mustafa Kemal ÜNAL, Şahnur IRMAK, Eyyüp KARTAL, Gönül TUSU. Variations in the Amount of Anthocyanin During Obtaining Black Olives from Gemlik Olive Grown in Different Regions. Poster Presentation, Kromatografi 2011, Dicle Üniversitesi, 7-10 Eylül 2011, Diyarbakır
Şahnur IRMAK, Harun DIRAMAN, Effects of table olive processing on total biophenolic matter, Poster Presentation , Oliveoil Health Symposium, 17-18 Nisan 2014, İZMİR
Şahnur IRMAK, An overview of table olive technology applied in Turkey, Oral presentation, 4.National Olive Student Congress, 28-30 Mayıs 2014, Konya
Şahnur IRMAK, The Changes on biophenolic substances in the table olive production, Poster Presentation, 4.National Olive Student Congress, 28-30 Mayıs 2014, Konya
Irmak Ş., Dıraman H., Biophenolic profiles important Turkish olive cultivars (Ayvalık, Gemlik, Domat, Memecik and Uslu), Poster presentation, 12.Euro Fed Lipid Congess, 14-17 September,2014, Montpellier, France
ÖZTURK GUNGOR, F., Koseoglu, O., Kartal, E. , IRMAK, Ş., Unal, M.K., Effect of Growing Area and Processing on Anthocyanin Composition of Table Olives (Olea europaea L., cv. Gemlik), 12th Euro Fed Lipid Congress, 14-17 Eylül 2014, Montpellier, Fransa (Poster presentation).
Dıraman H., Irmak Ş., 2015, The Changes in biophenolic fractions of Turkish traditional style naturally turning black olives (Gemlik cv.), The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus " 01-04 October 2015 Sarajevo – BOSNIA and HERZEGOVINA
Irmak Ş., Dıraman H., Ünal M.K., 2015, The Changes of Fatty Acid Profile of Gemlik Olive Cultivar Produced by Naturally Processing Methods and Exposed to Gamma Radiation, 13th Euro Fed Lipid Congress, Florence, ITALY
Irmak Ş., Sevim D., Dıraman H., 2015, Some physicochemical changes in oils that obtained from gemlik olives which produced with natural table olive processing methods and stored with gamma rays. Yabited 2.Wegetable oil Congress 7-9 Mayıs 2015 Namık Kemal Üniversitesi, Tekirdağ
Irmak Ş., 2015, Table olive producing and quality, Celal Bayar University - Akhisar MYO, Meeting of Olive Grower Presentations Book, 07 May 2015, ISBN 978-975-8628-39-1.
Irmak Ş., Dıraman H., 2016, The Biophenolic profile of fruits of domestic olive cultivars mostly used in the Turkish table olive sector, Kromatografi 2016, 31 Ağustos- 2 Eylül 2016, Malatya
Tokuşoğlu Ö, Irmak, Ş., 2016, Special Fruit: Olive, Book Section, Innovative shelf-life researchs (vacuum & modified atmosphere packaging, Gamma irradiation applying) in table olive technology, 355-364, SİDAS press.
Irmak Ş., 2016, The Investigation of Black Table Olive Production with Less Salt Content and Storage Facilities, Food R&D Project Competition, İzmir
Irmak, Ş., Tokuşoğlu Ö. 2016, Saturated, Unsaturated, Trans-Fatty Acids and Total Oil Quality Indicators of Oils Obtained From Less Salty Black Table Olives Preserved with Vacuum, MAP and Gamma Irradiation Technologies,
6th International Conference and Exhibition on Nutrition, September 14-16, 2016 San Antonio, USA
Irmak, Ş., Tokuşoğlu Ö., 2017. Saturated and Unsaturated Fatty Acids Composition of Olive Oils Obtained from Less Salty Black Table Olives Preserved with Vacuum, MAP and Gamma Irradiation Techn.. J.Nutr Food Sci, 7:2
Irmak, Ş., Kadiroglu, P., Ötles, S., 2017, Evaluation of Olive Preservation Methods on Bioactive Constituents and Antioxidant Properties of Olive Oils, J Am Oil Chem Soc. Received: 6 October 2016 / Revised: 24 February 2017 / Accepted: 24 February 2017 © AOCS 2017, DOI 10.1007/s11746-017-2971-5
Irmak Ş., 2017, The effect of gamma rays in the preserve of black olives, Food R&D Project Competition, İzmir
Irmak Ş., Dıraman H, 2017, Natural black olive in brine and turning black olive processing methods and changes in the amount of oleic acid during shelf life, Yabited 3.Wegetable oil Congress May 14-15, 2017, İzmir
Şahnur IRMAK, 2017, Table Olive and Olive Oil Technology, Book Sections, İzmir, ISBN: 978-605-9175-73-9
Section 4.1; The Plant and Equipment
Section 4.2; Factors Affecting Table Olive Quality
Section 184.108.40.206: Natural Black olive in Brine with Air.
Section 220.127.116.11; Natural Dry Salted Black Olive
Section 18.104.22.168. Natural Black Turning Olive
Section 22.214.171.124. Ripe Olive
Section 126.96.36.199. Ripe Olive with Fermentation
Irmak, Ş., Tokuşoğlu Ö, 2017. The Effect on α-tocopherol, chlorophyll and carotenoid contents of oils obtained from less salty black table olives preserved with vacuum, MAP and gamma irradiation Technologies, Conference Nutrition & Food Science, May 29-31, Osaka - Japan
Irmak, Ş., 2018. Table Olives & Our Health & Quality, Journal of Nutrition and Dietetic Practice, Volume 2(1), 1-4p.
Irmak Ş., 2018. Sağlığınız için Kaliteli Zeytinyağı. Lezzet Dergisi, Mayıs-Haziran Sayı;6
Irmak Ş., 2018. Sofralık Zeytin Tüketimi. Apollyon Dergisi. Haziran 2018 sayı:55.
Telli Karaman H, Yaman Ş, Irmak Ş, Sefer F, Güloğlu U, Dıraman H. 2108. ‘‘Improvement of Olive Products Quality As a Traditional Food Source: Some Analytical and Technological Properties of The Promising Hybrid (UM 66) from Domestic Olive Breeding Combination (Uslu x Memecik)’’(Poster Presentation. Abstract Reference:402). In Abstract Book page 208. The 4th International Symposium on “Traditional Foods from Adriatic to the Caucasus” 19-21 April 2018 Kyrenia / Northern Cyprus.