Prof. Esra Capanoglu

Esra Capanoglu is a Professor of Istanbul Technical University (ITU), Food Engineering Department in Turkey. She finished her PhD in 2008 at ITU and worked as a Post-Doc in RWTH Aachen University, Germany for 2 years. During her PhD thesis, she worked in the laboratories of Plant Research International (PRI), The Netherlands for 6 months and in IPK Leibniz Institute, Gatersleben, Germany for another 6 months with a DAAD scholarship. She works on antioxidants and phenolic compounds in foods, and their in vitro bioaccessibility/bioavailability. She also focuses on the effect of processing and matrix, as well as encapsulation on these compounds. She has published two books, several chapters, more than 150 papers in peer-reviewed journals and has been taking place in several international and national projects. She is an Assoc. Editor in ACS Omega and Editorial Advisory Board Member of Journal of Agricultural and Food Chemistry (JAFC), Journal of Berry Research, eFOOD, Frontiers in Nutrition, Turkish Journal of Agriculture and Forestry, and several others.