Dr. Yasar Zengin | Glycerol Valorization | Best Researcher Award
Dr. Yasar Zengin | Glycerol Valorization | Principal Researcher R&D | Istanbul University | Turkey
Dr. Yasar Zengin is a highly accomplished researcher with a background in Chemical Engineering, specializing in catalysis and photocatalysis for sustainable chemical production. His academic path culminated in a doctoral degree, building a strong foundation for his expertise. Dr. Zengin’s professional experience includes roles such as a Principal Researcher, demonstrating his ability to lead and contribute significantly to technical and industrial projects. His core research interests center on the synthesis and characterization of advanced materials, including plasmonic metal-semiconductor photocatalysts, Ag-doped crystals, and mesoporous based materials. He applies these materials to critical global challenges such as photocatalytic hydrogen production, the selective dehydration of glycerol to acrolein, and the selective hydrogenation of benzaldehyde. Dr. Zengin’s primary research skills encompass advanced material synthesis techniques (e.g., solvothermal, hydrothermal, microwave-assisted methods) and sophisticated catalyst characterization isotherms. While specific awards and honors are not detailed, his prolific publication record in peer-reviewed journals, which has garnered a substantial number of citations, serves as a testament to the recognition and impact of his scientific contributions within the international community. In conclusion, Dr. Yasar Zengin is a dedicated and influential scientist whose ongoing research on high-performance, sustainable catalytic systems continues to drive innovation in chemical engineering and contribute to a greener future.
Featured Publications:
The effect of different cooking methods on some quality parameters and fatty acid profile of wild boar (Sus scrofa) meat. (2015). Number of Citation: 32
Comparison of fatty acid composition of edible parts of wild carp (Cyprinus carpio) caught in various lakes. (2014). Number of Citation: 21
Comparison of fatty acid composition of edible parts of wild boar (Sus scrofa) caught in various regions. (2012). Number of Citation: 52
Physico-chemical, microbiological, and fatty acid properties of some cheese varieties from Turkey. (2009). Number of Citation: 226