Sevgi Kolayli | Biochemistry | Research Excellence Award

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Prof. Sevgi Kolayli | Biochemistry | Research Excellence Award

Karadeniz Technical university, Turkey

Prof. Dr. Sevgi Kolaylı is a distinguished biochemist at Karadeniz Technical University, serving in the Department of Biochemistry within the Chemistry Division, where she has built a notable academic and research career. She completed her higher education in chemistry and biochemistry, developing a strong foundation that shaped her specialization in natural product biochemistry. With extensive experience spanning more than a decade, she has authored around 150 peer-reviewed scientific publications that have collectively garnered approximately 7,500 citations, reflecting her influence and productivity in the global scientific community. Her primary research interests center on the biochemical properties, antioxidant potential, and therapeutic applications of bee products and other natural compounds, positioning her as a recognized expert in this niche field. She has supervised 15–20 master’s theses and 15 doctoral dissertations, contributing significantly to the academic development of young scientists. Prof. Kolaylı’s work has earned national and international appreciation, including recognition in high-impact journals and scientific platforms. Her continued dedication to advancing biochemistry through innovative research, academic mentorship, and contributions to natural product science underscores her commitment to enhancing scientific understanding and promoting beneficial applications of bioactive substances.

Profiles: Scopus | Orcid | Google Scholar

Featured Publications

Cora, M., Esertas, U. Z. U., Kara, Y., & Kolayli, S. (2025). Antioxidant, antimicrobial, antiviral, and antiproliferative properties of Turkish propolis sample. European Food Research and Technology. https://doi.org/10.1007/S00217-024-04618-5

Bedjih, F., Ouchemoukh, S., Amessis-Ouchemoukh, N., Otmani, A., Zaidi, H., Kara, Y., Inan, C., Ozkan, I., & Kolayli, S. (2025). Biochemical properties of different Algerian bee pollen samples. Mediterranean Journal of Nutrition and Metabolism. https://doi.org/10.1177/1973798X251318583

Dursun, I., Kanbur, E. D., Kara, Y., & Kolayli, S. (2025). Determination of Grayanotoxin-III amount in the rhododendron honey and flowers samples using UHPLC-Orbitrap®-HRMS. Toxicon. https://doi.org/10.1016/J.TOXICON.2025.108294

Sahin, H., Kolayli, S., Kara, Y., Can, Z., Guler, H. I., Ozkok, A., & Serdar, U. (2024). A study on recognizing the value of chestnut (Castanea sativa) blossom waste. Tarim Bilimleri Dergisi. https://doi.org/10.15832/ANKUTBD.1172677

Can, Z., Kara, Y., Kolayli, S., & Cakmak, I. (2024). Antioxidant activity and phenolic composition of propolis from Marmara region, Turkey. Journal of Apicultural Research. https://doi.org/10.1080/00218839.2022.2157582

Can, Z., Gidik, B., Kara, Y., & Kolayli, S. (2024). Antioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA). European Food Research and Technology. https://doi.org/10.1007/S00217-024-04597-7

Gunes, M. E., Keskin, S., Alkan, P. E., Keskin, M., & Kolayli, S. (2024). Biochemical characterization and antimicrobial properties of ice cream enriched with antioxidant encapsulated propolis. Journal of Animal and Plant Sciences. https://doi.org/10.36899/JAPS.2024.1.0702

Dr. Abel Tankoano | Food Chemistry | Best Academic Researcher Award

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Dr. Abel Tankoano | Food Chemistry | Best Academic Researcher Award

CNRST/IRSAT | Burkina Faso

Dr. Abel Tankoano is a dedicated biochemist and food technology researcher known for his expertise in food safety, microbial biotechnology, and analytical biochemistry. He holds a PhD in Biochemistry–Microbiology/Food Technology, supported by a Diploma of Advanced Studies in Microbial and Cellular Biotechnology, a Master’s degree in Biochemistry–Microbiology with Applied Microbiology, and earlier foundational studies in biochemistry and microbiology. His professional journey includes significant teaching and research contributions at Université Ouaga I Pr Joseph Ki-Zerbo, where he served as a temporary teaching and research assistant and later as a biochemistry laboratory instructor. Since joining the Department of Food Technology at IRSAT/CNRST in 2019, he has specialized in advanced analytical techniques, including UHPLC for aflatoxin quantification, atomic absorption spectrophotometry for mineral and heavy-metal detection, and HPLC for amino acid profiling. His routine involvement in assessing microbiological and physicochemical quality of foodstuffs reflects his commitment to public health and food security. His research interests span food contaminants, microbial safety, bioprocesses, and nutritional quality assessment. Recognized for his impactful contributions to food science research, he continues to advance innovations that support safer and higher-quality food systems. Overall, Dr. Tankoano’s work exemplifies scientific rigor, practical relevance, and long-term dedication to food technology research.

Profiles: Orcid | Google Scholar

Featured Publications

Bamogo, W. M., Kabré, W. J. d’A., Tankoano, A., Traoré, M. A. E., Banhoro, O., Parkouda, C., & Savadogo, A. (2025). “Valorization of mango by-products: fortification of mugudugu using mango peel and kernels.” Food, Nutrition and Health.

Ouedraogo, O., Kabore, K., Tankoano, A., Bayili, G. R., Belem, A. M. G., & Sawadogo-Lingani, H. (2025). “Incorporation of local ingredients (Soumbala, Moringa, Roucou) in the formulation of nitrite-free cooked sausages: an alternative for healthy nutrition.” Journal of Applied Life Sciences International.

Tankoano, A., Somda, N. S., Guira, F., Pare, A., Zeynab, T. R., Ouedraogo, B. T., Safi, A., Kabore, D., & Sawadogo-Lingani, H. (2025). “Hygiene practices and microbial contamination of liquid Gapal sold in Ouagadougou, Burkina Faso.” Biotechnology Journal International.

Tankoano, A., Kabore, K., Coulibaly-Diakité, M., Somda, N. S., Somé, K. I., Rouamba, A., Kabore, D., Savadogo, A., & Sawadogo-Lingani, H. (2025). “Nutritious raw Soumbala seasoning: an alternative for its valorization and acceptability.” Journal of Advances in Biology & Biotechnology.

Tankoano, A., Kabore, K., Samandoulougou-Kafando, P. M. J., Some, K. I., Coulibaly-Diakité, M., Kabore, D., Savadogo, A., & Sawadogo-Lingani, H. (2024). “Characterization of spice ingredients and raw Soumbala for the formulation of a highly nutritious seasoning.” Cogent Food & Agriculture.

Somda, N. S., Tankoano, A., Metuor-Dabire, A., Kabore, D., Bonkoungou, J. O. I., Kpoda, D. S., Sambe-Ba, B., Dabire, Y., Saba, C. K. S., & Ouoba, I. L. et al. (2023). “A systematic review and meta-analysis of antibiotic resistance of foodborne pathogenic bacteria in West Africa between 2010 and 2020.” Journal of Food Protection.

Bayili, G. R., Coulibaly-Diakite, M., Tankoano, A., Kere-Kando, C., Kabore, T. J., Konfe-Kanwe, M. E. M. P., Rouamba, A., Parkouda, C., & Sawadogo-Lingani, H. (2023). “Physico-chemical, microbiological, and sensorial characteristics of grains, malt, wort, and beer from FKR 19 and FKR 62 N rice varieties grown in Burkina Faso.” Journal of the American Society of Brewing Chemists.