Yayınlar & Eserler

Yayın Ağı
SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler 315

1. Transforming traditional tarhana into a functional food: Impact of pulse flour substitution on nutritional and rheological properties

Kadam A., ÖZKAN K., Trevisan S., Le L., Du P., SAĞDIÇ O., et al.
Food Bioscience , cilt.73, 2025 (SCI-Expanded) identifier

2. Phenolic Content, Antioxidant Capacity and In Vitro Glycemic Index of Traditional Noodle (Erişte) High in Plant-Based Protein and β-Glucan Content

Arer D., Acar O., Ozkan K., SAĞDIÇ O., Visioni A., Sestili F., et al.
Food Science and Nutrition , cilt.13, sa.6, 2025 (SCI-Expanded) identifier identifier

3. Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria

Bekiroglu H., Cakir E., Dertli E., SAĞDIÇ O.
International Journal of Food Engineering , cilt.21, sa.5, ss.331-341, 2025 (SCI-Expanded) identifier

4. Characterization and immune-modulatory roles of branched glucan and acetylated gluco-oligosaccharides produced by glucansucrase 40 from Leuconostoc mesenteroides YTU 40

Dere S., İspirli H., Korkmaz K., Tuncil Y. E., Sagdic O., Narbad A., et al.
SCIENTIFIC REPORTS , cilt.15, ss.11412, 2025 (SCI-Expanded) identifier identifier

5. Determination of stabilizer concentration and process effect on the stability of milk-based cocoa beverage

Öztürk S. A., Icyer N. C., KARACA A. C., BEKİROĞLU H., SAĞDIÇ O., TOKER Ö. S.
Journal of Food Science , cilt.90, sa.4, 2025 (SCI-Expanded) identifier identifier

6. Liposomal propolis loaded xanthan gum-salep hydrogels: Preparation, characterization, and in vitro bioaccessibility of phenolics

SAROĞLU Ö., KARAKAŞ C. Y., Yildirim R. M., Erdem O., KARASU S., SAĞDIÇ O., et al.
International Journal of Biological Macromolecules , cilt.300, 2025 (SCI-Expanded) identifier identifier

7. Impact of Pea Protein Isolate Enrichment on the Nutritional, Functional, and Glycemic Properties of Tarhana

Kadam A., ÖZKAN K., Du P., Koksel H., SAĞDIÇ O., Koksel F.
Plant Foods for Human Nutrition , cilt.80, sa.1, 2025 (SCI-Expanded) identifier identifier

8. A Functional Flatbread (Bazlama): High in Beta-Glucan and Plant-Based Protein Content

Beyaz S., Cetiner B., ÖZKAN K., SAĞDIÇ O., Sestili F., Koksel H.
Foods , cilt.14, sa.3, 2025 (SCI-Expanded) identifier identifier

9. Pasta with grape leaves and hops extract: Effect on quality properties, predicted glycemic index and in vitro bio-accessibility of phenolics

Bekiroglu H., ÖZÜLKÜ G., Erol K. F., KARADAĞ A., SAĞDIÇ O.
Food Bioscience , cilt.64, 2025 (SCI-Expanded) identifier

10. Biosynthesis of alternan-stabilized selenium nanoparticles: A study on characterization and applications for antibacterial and antifungal purposes

ElObeid T., Yilmaz M. T., Ispirli H., SAĞDIÇ O., Taylan O., Basahel A., et al.
Inorganic and Nano-Metal Chemistry , cilt.55, sa.7, ss.793-806, 2025 (SCI-Expanded) identifier

11. Whey conversion scenarios for sustainable lactic acid, ethanol and hydrogen production: techno-economic aspects of biofuels and biochemical production

ÖZTÜRK A. B., Acar Z. D., Yilmaz F., SAĞDIÇ O.
Biofuels, Bioproducts and Biorefining , 2025 (SCI-Expanded) identifier

12. A functional barley-based fermented soup (tarhana) with high β-glucan content

Koksel H., ÖZKAN K., TEKİN ÇAKMAK Z. H., KARASU S., Kahraman K., ORUÇ S., et al.
European Food Research and Technology , cilt.251, sa.1, ss.57-68, 2025 (SCI-Expanded) identifier

13. Mineral composition, minerals bioavailability, and in vitro glycemic index values of whole wheat breads prepared from colored wheats

Koksel H., Ozkan K., Cetiner B., Pоtоtskaya I. V., Morgounov A. I., SAĞDIÇ O., et al.
Quality Assurance and Safety of Crops and Foods , cilt.17, sa.2, ss.124-135, 2025 (SCI-Expanded) identifier

14. Sustainable Horizons: A Review on Sustainable Processing, Quality Enhancement, and Safety Assurance in Aquatic Food Products

Yeşilsu A. F., ALAK G., Alp Erbay E., SAĞDIÇ O., ÖZOĞUL F., Demirkesen İ., et al.
Food Reviews International , cilt.41, sa.6, ss.1709-1737, 2025 (SCI-Expanded) identifier

15. Evaluating the multifaceted impact of Cephalaria extract on dough quality: Antioxidant, antimicrobial, and cytotoxic properties

Bağdat E. Ş., BOZKURT F., Kahraman Ilıkkan Ö., SAĞDIÇ O., TÖRNÜK F.
International Journal of Food Science and Technology , cilt.59, sa.12, ss.9147-9156, 2024 (SCI-Expanded) identifier

16. Liposomal black mulberry extract loaded-nanofibers: preparation, characterisation, and bioaccessibility of phenolics by simulated in vitro digestion combined with the Caco-2 cell model

Kalintas Caglar N., SAROĞLU Ö., Karakas C. Y., Tasci C. O., Çatalkaya G., Yildirim R., et al.
International Journal of Food Science and Technology , cilt.59, sa.12, ss.9298-9309, 2024 (SCI-Expanded) identifier

17. Use of chromatography, spectroscopy and chemometrics for evaluation of cold-pressed oils

Sanli S. O., ÇEBİ N., BEKİROĞLU H., SAĞDIÇ O.
Journal of Food Composition and Analysis , cilt.136, 2024 (SCI-Expanded) identifier

18. Effects of Drying Methods on Different Characteristics of Chokeberry

Ceylan C. M., Cakmakoglu S. K., BEKİROĞLU H., Yaman M., AKÇİÇEK A., SAĞDIÇ O., et al.
Journal of Scientific and Industrial Research , cilt.83, sa.12, ss.1284-1294, 2024 (SCI-Expanded) identifier

19. Response surface optimization of protein extraction from cold-pressed terebinth (Pistacia terebinthus L.) oil byproducts: Physicochemical and functional characteristics

ÖZGÖLET M., Cakmak Z. H., BOZKURT F., SAĞDIÇ O., KARASU S.
Journal of Food Science , cilt.89, sa.11, ss.7380-7396, 2024 (SCI-Expanded) identifier identifier

20. A smartphone-based sensor for detection of iron and potassium in food and beverage samples

Kul S. M., Chailapakul O., SAĞDIÇ O., ÖZER T.
Food Chemistry , cilt.456, 2024 (SCI-Expanded) identifier identifier

21. Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein

Bekiroglu H., Karaman S., BOZKURT F., SAĞDIÇ O.
Food Science and Nutrition , cilt.12, sa.10, ss.8105-8117, 2024 (SCI-Expanded) identifier identifier

22. Changes in the bioactivity of einkorn wheat during the maturation period and their effect on the properties of einkorn bread

ERKÖLENCİK M. F., KAHRAMAN B., ÖZÜLKÜ G., TULUKÇU E., GÖKTAŞ H., SAĞDIÇ O., et al.
Turkish Journal of Agriculture and Forestry , cilt.48, sa.5, ss.798-807, 2024 (SCI-Expanded) Creative Commons License identifier identifier

23. Production of bioactive peptides during yogurt fermentation, their extraction and functional characterization

KAYACAN ÇAKMAKOĞLU S., DERE S., Beki̇roğlu H., BOZKURT F., KARASU S., Dertli̇ E., et al.
Food Bioscience , cilt.61, 2024 (SCI-Expanded) identifier

24. Effect of drying methods on free and bound phenolic compounds, antioxidant capacities, and bioaccessibility of Cornelian cherry

BAYRAM H. M., Ozkan K., ÖZTÜRKCAN S. A., SAĞDIÇ O., Gunes E., KARADAĞ A.
European Food Research and Technology , cilt.250, sa.9, ss.2461-2478, 2024 (SCI-Expanded) identifier

25. Innovative utilization of olive mill wastewater phenolics extracted by lecithin: spray-dried powders in cake formulations

KARADAĞ A., Cakmakoglu S. K., BEKİROĞLU H., KARASU S., Ozer H., SAĞDIÇ O., et al.
Journal of Food Measurement and Characterization , cilt.18, sa.9, ss.7979-7993, 2024 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier

26. Determination of prebiotic activity and probiotic encapsulation ability of inulin type fructans obtained from Inula helenium roots

MERAL H. M., Özcan F. Ş., Özcan N., BOZKURT F., SAĞDIÇ O.
Journal of Food Science , cilt.89, sa.9, ss.5335-5349, 2024 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

27. CoSn(OH)6 nanocubes as a solid sorbent for the effective preconcentration of copper ions in cinnamon (Cinnamomum zeylanicum) extract

Bahçıvan A., Şaylan M., SAĞDIÇ O., BAKIRDERE S.
Food Chemistry , cilt.447, 2024 (SCI-Expanded) identifier identifier

28. Emulsion-based edible chitosan film containing propolis extract to extend the shelf life of strawberries

Akkuzu N., Karakas C. Y., Devecioğlu D., Karbancıoğlu Güler H. F., SAĞDIÇ O., KARADAĞ A.
International Journal of Biological Macromolecules , cilt.273, 2024 (SCI-Expanded) identifier identifier

29. Optical biosensors for diagnosis of COVID-19: nanomaterial-enabled particle strategies for post pandemic era

Tekin Y. S., Kul S. M., SAĞDIÇ O., Rodthongkum N., Geiss B., ÖZER T.
Microchimica Acta , cilt.191, sa.6, 2024 (SCI-Expanded) Creative Commons License identifier identifier

30. A functional bread produced by supplementing wheat flour with high β-glucan hull-less barley flour

Koksel H., Cetiner B., Ozkan K., Tekin Çakmak Z. H., Sağdıç O., Sestili F., et al.
Cereal Chemistry , cilt.101, sa.3, ss.630-640, 2024 (SCI-Expanded) Creative Commons License identifier

31. A Novel high-amylose wheat-based functional cereal soup (tarhana) with low glycemic index and high resistant starch

Koksel H., Tekin Çakmak Z. H., Özkan K., Pekacar Z., Oruç S., Kahraman K., et al.
Journal of Cereal Science , cilt.117, 2024 (SCI-Expanded) Creative Commons License identifier

32. Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics

ÖZGÖLET M., Cakmak Z. H. T., BOZKURT F., SAĞDIÇ O., KARASU S.
Food Science and Nutrition , cilt.12, sa.5, ss.3346-3359, 2024 (SCI-Expanded) identifier identifier

33. Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Avci E., Akçiçek A., Tekin Çakmak Z. H., Kasapoglu M. Z., Sağdıç O., Karasu S.
ACS Omega , cilt.9, sa.9, ss.10243-10252, 2024 (SCI-Expanded) Creative Commons License identifier identifier

34. Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles

Dikmen H., Goktas H., Demirbas F., Kayacan Çakmakoğlu S., Ispirli H., Arıcı M., et al.
Food Science and Biotechnology , cilt.33, sa.3, ss.625-635, 2024 (SCI-Expanded) Creative Commons License identifier identifier

35. Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality

Tekle S., ÖZÜLKÜ G., Bekiroglu H., SAĞDIÇ O.
Foods , cilt.13, sa.1, 2024 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

36. Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests

Kutlu G., Baslar M., Yilmaz M. T., Karaman S., Vardar U., Poyraz-Yildirim E., et al.
Journal of Food Process Engineering , cilt.47, sa.1, 2024 (SCI-Expanded) identifier

37. Technological quality, bioactive features, and glycemic index of gluten-free cakes formulated with lyophilized wild Prunus spinosa fruit

Cakir E., ÖZÜLKÜ G., BEKİROĞLU H., ARICI M., SAĞDIÇ O.
Quality Assurance and Safety of Crops and Foods , cilt.16, sa.2, ss.1-11, 2024 (SCI-Expanded) Creative Commons License identifier

38. Molecular fingerprint and anti-carcinogenic properties of Turkish immortelle (Helichrysum italicum) essential oil

ÇEBİ N., AKMAN P. K., Kafa P. N., SAĞDIÇ O.
Journal of Essential Oil-Bearing Plants , cilt.27, sa.2, ss.498-509, 2024 (SCI-Expanded) Creative Commons License identifier

39. A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour

Koksel H., TEKİN ÇAKMAK Z. H., ORUÇ S., Kilic G., Ozkan K., Cetiner B., et al.
Foods , cilt.13, sa.2, 2024 (SCI-Expanded) Creative Commons License identifier identifier

40. Characterization of different orchid species and rheological properties of orchids solutions

Develioglu-Arslan A., SAĞDIÇ O., TEKİN ÇAKMAK Z. H., KARASU S., KAYACAN ÇAKMAKOĞLU S., Yaman M.
Notulae Botanicae Horti Agrobotanici Cluj-Napoca , cilt.52, sa.4, 2024 (SCI-Expanded) identifier

41. High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley

Hazal Tekin-Cakmak Z. H., Ozer C., Ozkan K., Yildirim H., Sestili F., Jilal A., et al.
Journal of Functional Foods , cilt.112, 2024 (SCI-Expanded) Creative Commons License identifier

42. Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats

Shamanin V. P., TEKİN ÇAKMAK Z. H., KARASU S., Pоtоtskaya I. V., Gordeeva E. I., Verner A. O., et al.
Quality Assurance and Safety of Crops and Foods , cilt.16, sa.1, ss.98-107, 2024 (SCI-Expanded) Creative Commons License identifier

43. Optimization of propolis extraction with natural deep eutectic solvents using central composite design

Alpat U., Nar T., KARASU S., SAĞDIÇ O.
Phytochemistry Letters , cilt.58, ss.49-59, 2023 (SCI-Expanded) identifier

44. Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit

AKÇİÇEK A., Avci E., TEKİN ÇAKMAK Z. H., Kasapoglu M. Z., SAĞDIÇ O., KARASU S.
ACS Omega , cilt.8, sa.44, ss.41603-41611, 2023 (SCI-Expanded) identifier identifier

45. Valorization of viticulture waste as verjuice powders: their characterization, storage stability and application in beverage formulation

Bayram Y., Ozkan K., SAĞDIÇ O.
European Food Research and Technology , cilt.249, sa.11, ss.2897-2910, 2023 (SCI-Expanded) identifier

46. Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products

Ertural G. I., Gunes R., TOKER Ö. S., Palabiyik I., KONAR N., SAĞDIÇ O.
International Journal of Food Science and Technology , cilt.58, sa.11, ss.5938-5946, 2023 (SCI-Expanded) identifier

47. Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough

BEKİROĞLU H., ÖZÜLKÜ G., SAĞDIÇ O.
Foods , cilt.12, sa.20, 2023 (SCI-Expanded) Creative Commons License identifier identifier

48. Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads

Koksel H., Cetiner B., Shamanin V. P., TEKİN ÇAKMAK Z. H., Pototskaya I. V., KAHRAMAN K., et al.
Foods , cilt.12, sa.18, 2023 (SCI-Expanded) Creative Commons License identifier identifier

49. Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability

Goktas H., Baycar A., KONAR N., Yaman M., SAĞDIÇ O.
Journal of Food Measurement and Characterization , cilt.17, sa.4, ss.3403-3412, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

50. Improvement of some techno-functional properties of aquafaba by pre-fermentation with Lactobacillus plantarum MA2

BEKİROĞLU H., Karimidastjerd A., ÖZMEN D., TOKER Ö. S., Inan M., SAĞDIÇ O., et al.
Food Bioscience , cilt.54, 2023 (SCI-Expanded) identifier

51. Enhanced Antifungal Activity of Electrosprayed Poly (vinyl alcohol)/Chitosan Nanospheres Loaded with Sage Essential Oil on the Viability of Aspergillus niger and Botrytis cinerea

ERARSLAN A., KARAKAŞ C. Y., BOZKURT F., SAĞDIÇ O.
ChemistrySelect , cilt.8, sa.21, 2023 (SCI-Expanded) identifier

52. Optimization of Growth Conditions for the Production of Bacillus subtilis Using Central Composite Design and Its Antagonism Against Pathogenic Fungi

Vehapi M., İnan B., Kayacan-Cakmakoglu S., Sagdic O., Özçimen D.
PROBIOTICS AND ANTIMICROBIAL PROTEINS , cilt.15, sa.3, ss.682-693, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

53. Utilisation of an active branching sucrase from Lactobacillus kunkeei AP-37 to produce techno-functional poly-oligosaccharides

İspirli H., KORKMAZ K., Arioglu-Tuncil S., BOZKURT F., SAĞDIÇ O., Tunçil Y. E., et al.
International Journal of Biological Macromolecules , cilt.236, 2023 (SCI-Expanded) identifier identifier identifier

54. Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability

Avci E., TEKİN ÇAKMAK Z. H., ÖZGÖLET M., KARASU S., Kasapoglu M. Z., Ramadan M. F., et al.
Foods , cilt.12, sa.7, 2023 (SCI-Expanded) Creative Commons License identifier identifier

55. The effects of different drying methods on the sugar, organic acid, volatile composition, and textural properties of black ‘Isabel’ grape

Ozkan K., KARADAĞ A., SAĞDIÇ O., Ozcan F. S., Ozer H.
Journal of Food Measurement and Characterization , cilt.17, sa.2, ss.1852-1861, 2023 (SCI-Expanded) identifier identifier

56. Characterization of Poly(vinyl alcohol)/gelatin films made with winery solid by-product (vinasse) extract

Kaynarca G. B., Kamer D. D. A., Gumus T., SAĞDIÇ O.
Food Packaging and Shelf Life , cilt.35, 2023 (SCI-Expanded) identifier

57. The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream

Kasapoglu M. Z., SAĞDIÇ O., Avci E., Tekin-Cakmak Z. H., KARASU S., Türker R. S.
Foods , cilt.12, sa.3, 2023 (SCI-Expanded) Creative Commons License identifier identifier identifier

58. Evaluation of the Antioxidant Capacity, Antimicrobial Effect, and In Vitro Digestion Process of Bioactive Compounds of Cherry Laurel Leaves Extracts

Özkan K., KARADAĞ A., SAĞDIÇ O.
Tarim Bilimleri Dergisi , cilt.29, sa.1, ss.352-361, 2023 (SCI-Expanded) Creative Commons License identifier identifier

59. The Effects of Different Drying Methods on the In Vitro Bioaccessibility of Phenolics, Antioxidant Capacity, and Morphology of European Plums (Prunes domestica L.)

Yener E., SAROĞLU Ö., SAĞDIÇ O., KARADAĞ A.
ACS Omega , 2023 (SCI-Expanded) identifier identifier

60. Effects of phenolic compounds of colored wheats on colorectal cancer cell lines

Geyik Ö. G., TEKİN ÇAKMAK Z. H., Shamanin V. P., KARASU S., Pototskaya I. V., Shepelev S. S., et al.
Quality Assurance and Safety of Crops and Foods , cilt.15, sa.4, ss.21-31, 2023 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier

61. Determination and Comparison of Bioactive Compounds in Different Parts of Glycyrrhiza Species

Özcan F. Ş., Özcan N., Çetin Ö., SAĞDIÇ O.
Tarim Bilimleri Dergisi , cilt.29, sa.1, ss.335-342, 2023 (SCI-Expanded) Creative Commons License identifier identifier

62. The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream

Arslan A., SAĞDIÇ O., KARASU S., Tekin-Cakmak Z. H.
Food Science and Technology (Brazil) , cilt.43, 2023 (SCI-Expanded) Creative Commons License identifier

63. Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation

Kayacan Çakmakoğlu S., Vurmaz M., Bezirci E., Kaya Y., Dikmen H., Goktas H., et al.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY , cilt.53, sa.4, ss.454-463, 2023 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

64. Production of Bacillus subtilis soil isolate as biocontrol agent under bioreactor conditions

Vehapi M., İNAN B., KAYACAN ÇAKMAKOĞLU S., SAĞDIÇ O., ÖZÇİMEN D.
Archives of Microbiology , cilt.205, sa.1, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

65. Amino acid, mineral, vitamin B contents and bioactivities of extracts of yeasts isolated from sourdough

Demirgul F., ŞİMŞEK Ö., SAĞDIÇ O.
FOOD BIOSCIENCE , cilt.50, 2022 (SCI-Expanded) identifier identifier

66. Investigating the effect of gamma-ray interaction on the stability and physicochemical properties of turmeric and ginger using Monte Carlo simulation

Vahapoglu B., KILIÇOĞLU MEHMETCİK Ö., ÇEBİ N., Ayseli M. T., KARA Ü., SAĞDIÇ O., et al.
RADIATION PHYSICS AND CHEMISTRY , cilt.201, 2022 (SCI-Expanded) identifier identifier

67. The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear

Kayacan Çakmakoğlu S., Sağdıç O., Doymaz İ., Karasu S.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.7, 2022 (SCI-Expanded) identifier identifier

68. Enrichment of lecithin with phenolics from olive mill wastewater by cloud point extraction and its application in vegan salad dressing

KARADAĞ A., KAYACAN ÇAKMAKOĞLU S., Yildirim R. M., KARASU S., Avci E., Ozer H., et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.7, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

69. Bioactivities of Some Wild Fruits Grown in Turkey

SAĞDIÇ O., Polat B., Yetim H.
ERWERBS-OBSTBAU , cilt.64, sa.2, ss.299-305, 2022 (SCI-Expanded) identifier identifier

70. Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk

BEKİROĞLU H., Goktas H., Karaibrahim D., BOZKURT F., SAĞDIÇ O.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , cilt.28, 2022 (SCI-Expanded) identifier identifier

71. The effects of different drying methods on the in vitro bioaccessibility of phenolics, antioxidant capacity, minerals and morphology of black ‘Isabel’ grape

Ozkan K., KARADAĞ A., SAĞDIÇ O.
LWT , cilt.158, 2022 (SCI-Expanded) identifier identifier

72. The effects of drying and fermentation on the bioaccessibility of phenolics and antioxidant capacity of Thymus vulgaris leaves

Ozkan K., Karadag A., Sagdic O.
Acta Alimentaria , cilt.1, sa.1, ss.1-5, 2022 (SCI-Expanded) identifier identifier

73. A detailed comparative investigation on structural, technofunctional and bioactive characteristics of protein concentrates from different common bean genotypes

KARAMAN K., BEKİROĞLU H., KAPLAN M., Çiftci B., Yürürdurmaz C., SAĞDIÇ O.
International Journal of Biological Macromolecules , cilt.200, ss.458-469, 2022 (SCI-Expanded) identifier identifier identifier

74. Characterisation and functional roles of a highly branched dextran produced by a bee pollen isolate Leuconostoc mesenteroides BI-20

Yilmaz M. T., İspirli H., Taylan O., Taşdemir V., SAĞDIÇ O., DERTLİ E.
Food Bioscience , cilt.45, 2022 (SCI-Expanded) identifier identifier

75. EFFECT OF SUGAR MIXTURES WITH DIFFERENT TYPES ON RHEOLOGICAL, PHYSICOCHEMICAL AND SENSORIAL QUALITY OF BISCUITS

ÖZÜLKÜ G., Ozcan O., Sener D., Atalay A., KARASU S., SAĞDIÇ O.
Latin American Applied Research , cilt.52, sa.4, ss.359-364, 2022 (SCI-Expanded) identifier identifier

76. The effects of different protease treatments on the techno-functional, structural, and bioactive properties of bovine casein

BEKİROĞLU H., BOZKURT F., KARADAĞ A., Ahhmed A. M., SAĞDIÇ O.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY , cilt.52, sa.10, ss.1097-1108, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

77. Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process

Demirgul F., Divriklioglu-Kundak M., SAĞDIÇ O.
FOOD SCIENCE AND TECHNOLOGY , cilt.42, 2022 (SCI-Expanded) Creative Commons License identifier identifier

78. Drying kinetics, total bioactive compounds, antioxidant activity, phenolic profile, lycopene and beta-carotene content and color quality of Rosehip dehydrated by different methods

Goztepe B., Kayacan S., BOZKURT F., Tomas M., SAĞDIÇ O., KARASU S.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.153, 2022 (SCI-Expanded) identifier identifier

79. The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread

Baycar A., KONAR N., Goktas H., SAĞDIÇ O., Polat D. G.
FOOD SCIENCE AND TECHNOLOGY , cilt.42, 2022 (SCI-Expanded) Creative Commons License identifier identifier

80. In vitro bioaccessibility, antioxidant and antibacterial activities of three differensafflower (Carthamus tinctorius L.) genotypes

Ozkan K., BEKİROĞLU H., Bayram Y., SAĞDIÇ O., Erbas S.
Food Science and Technology (Brazil) , cilt.42, 2022 (SCI-Expanded) Creative Commons License identifier identifier

81. Deer apple (Malus trilobata) fruit grown in the Mediterranean region: identification of some components and pomological features

Demircan H., SARIOĞLU K., SAĞDIÇ O., Ozkan K., KAYACAN ÇAKMAKOĞLU S., US A. A., et al.
FOOD SCIENCE AND TECHNOLOGY , cilt.42, 2022 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

82. Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG

Goktas H., Dikmen H., BEKİROĞLU H., ÇEBİ N., DERTLİ E., SAĞDIÇ O.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.153, 2022 (SCI-Expanded) identifier identifier

83. Influence of Heating on Thermal Stability of Essential Oils During Storage

Dedebas T., EKİCİ L., SAĞDIÇ O.
JOURNAL OF ESSENTIAL OIL BEARING PLANTS , cilt.25, sa.3, ss.611-625, 2022 (SCI-Expanded) identifier identifier

84. INVESTIGATION ON PHYTOCHEMICAL, ANTIOXIDANT, AND ANTIMICROBIAL PROPERTIES, DRYING PROFILE AND EXTRACTION OPTIMIZATION OF DEER APPLE (MALUS TRILOBATA V ERIOLOBUS TRILOBATUS)

Demircan H., SAĞDIÇ O., Ozkan K., Kayacan S., Us A., SARIOĞLU K., et al.
Latin American Applied Research , cilt.52, sa.2, ss.143-148, 2022 (SCI-Expanded) identifier identifier

85. Production and characterization of yeast extracts produced by Saccharomyces cerevisiae, Saccharomyces boulardii and Kluyveromyces marxianus

Demirgul F., ŞİMŞEK Ö., BOZKURT F., DERTLİ E., SAĞDIÇ O.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY , cilt.52, sa.6, ss.657-667, 2022 (SCI-Expanded) identifier identifier identifier

86. Bioactive and Functional properties of gelatin peptide fractions obtained from sea bass (Dicentrarchus labrax) skin

Tekle S., BOZKURT F., AKMAN P. K., SAĞDIÇ O.
FOOD SCIENCE AND TECHNOLOGY , cilt.42, 2022 (SCI-Expanded) identifier identifier

87. Ultrasound-assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry

Tekin Cakmak Z. H., KAYACAN ÇAKMAKOĞLU S., Avci E., SAĞDIÇ O., KARASU S.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.12, 2021 (SCI-Expanded) identifier identifier

88. Investigation effects of inulin degree of polymerization on compound chocolate quality

Goktas H., KONAR N., SAĞDIÇ O., TOKER Ö. S.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.11, 2021 (SCI-Expanded) identifier identifier

89. The effect of press temperature on the total tocopherols, sterol, fatty acid, phenolic profile, in-vitro cytotoxicity assay, and anti-inflammatory activity

Başdoğan H., Akman P. K., Metin Yıldırım R., Sağdıç O., Geçgel Ü., Tekın-Cakmak Z. H., et al.
Ciencia E Tecnologia De Alimentos , cilt.1, sa.1, ss.1-10, 2021 (SCI-Expanded) identifier identifier

90. Characterisation of probiotic properties of yeast strains isolated from kefir samples

Goktas H., Dikmen H., Demirbas F., SAĞDIÇ O., DERTLİ E.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.74, sa.4, ss.715-722, 2021 (SCI-Expanded) identifier identifier

91. Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread

Buker M., Angin P., Nurman N., Rasouli Pirouzian H., Akdeniz E., TOKER Ö. S., et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.10, 2021 (SCI-Expanded) identifier identifier

92. Technological and bioactive properties of wheat glutenin hydrolysates prepared with various commercial proteases

BOZKURT F., BEKİROĞLU H., Dogan K., KARASU S., SAĞDIÇ O.
LWT , cilt.149, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

93. The famous Turkish rose essential oil: Characterization and authenticity monitoring by FTIR, Raman and GC–MS techniques combined with chemometrics

Çebi N., Arıcı M., Sağdıç O.
Food Chemistry , cilt.354, 2021 (SCI-Expanded) Creative Commons License identifier identifier identifier

94. Fabrication and characterization of bioactive nanoemulsion-based delivery systems

Yilmaz A., Meral R., Kabli M., Ermis E., AKMAN P. K., DERTLİ E., et al.
Emerging Materials Research , cilt.10, sa.3, ss.265-271, 2021 (SCI-Expanded) identifier identifier

95. Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract

Baycar A., KONAR N., POYRAZOĞLU E. S., Goktas H., SAĞDIÇ O.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.5, 2021 (SCI-Expanded) identifier identifier

96. Effects of GSM 1800 band radiation on composition, structure and bioactivity of exopolysaccharides produced by yoghurt starter cultures

KARATAŞ Ş. M., EKİCİ L., DEVELİ İ., DERTLİ E., SAĞDIÇ O.
ARCHIVES OF MICROBIOLOGY , cilt.203, sa.4, ss.1697-1706, 2021 (SCI-Expanded) identifier identifier identifier

97. Rapid detection of green-pea adulteration in pistachio nuts using Raman spectroscopy and chemometrics

Taylan O., ÇEBİ N., YILMAZ M. T., SAĞDIÇ O., Ozdemir D., Balubaid M.
Journal of the Science of Food and Agriculture , cilt.101, sa.4, ss.1699-1708, 2021 (SCI-Expanded) identifier identifier identifier

98. Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Demirkesen-Bicak H., Arıcı M., Yaman M., Karasu S., Sağdıç O.
FOODS , cilt.10, sa.3, 2021 (SCI-Expanded) Creative Commons License identifier identifier identifier

99. Rapid Screening of Mentha spicata Essential Oil and L-Menthol in Mentha piperita Essential Oil by ATR-FTIR Spectroscopy Coupled with Multivariate Analyses

Taylan O., ÇEBİ N., SAĞDIÇ O.
FOODS , cilt.10, sa.2, 2021 (SCI-Expanded) Creative Commons License identifier identifier identifier

100. Chemical characteristics and storage stabilities of different cold-pressed seed oils

Dedebas T., EKİCİ L., SAĞDIÇ O.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.2, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

101. Detection of Orange Essential Oil, Isopropyl Myristate, and Benzyl Alcohol in Lemon Essential Oil by FTIR Spectroscopy Combined with Chemometrics

ÇEBİ N., Taylan O., Abusurrah M., SAĞDIÇ O.
FOODS , cilt.10, sa.1, 2021 (SCI-Expanded) Creative Commons License identifier identifier identifier

102. Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk"

Ozturk I., SAĞDIÇ O., Yetim H.
FOOD SCIENCE OF ANIMAL RESOURCES , cilt.41, sa.2, ss.196-213, 2021 (SCI-Expanded) Creative Commons License identifier identifier identifier

103. Characterization of physicochemical and antioxidant properties of Bayburt honey from the North-east part of Turkey

Bayram N. E., Kara H. H., Can A. M., BOZKURT F., AKMAN P. K., Vardar S. U., et al.
JOURNAL OF APICULTURAL RESEARCH , cilt.60, sa.1, ss.46-56, 2021 (SCI-Expanded) identifier identifier

104. Turkish royal jelly: amino acid, physicochemical, antioxidant, multi-elemental, antibacterial and fingerprint profiles by analytical techniques combined with chemometrics

Ecem Bayram N., ÇEBİ N., Celik S., Gercek Y. C., BAYRAM S., Tanugur Samanci A. E., et al.
JOURNAL OF APICULTURAL RESEARCH , cilt.60, ss.751-764, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

105. Synthesis of silver nanoparticles prepared with a dextran-type exopolysaccharide fromWeissella cibariaMED17 with antimicrobial functions

Ispirli H., SAĞDIÇ O., DERTLİ E.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY , cilt.51, sa.2, ss.112-119, 2021 (SCI-Expanded) identifier identifier identifier

106. Comparison of functional characteristics of distinct Saccharomyces boulardii strains isolated from commercial food supplements

Goktas H., DERTLİ E., SAĞDIÇ O.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.136, 2021 (SCI-Expanded) identifier identifier

107. Determination of the in vitro bioaccessibility of phenolic compounds and antioxidant capacity of Juniper berry (Juniperus drupacea Labill.) pekmez

Ozkan K., KARADAĞ A., SAĞDIÇ O.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.45, sa.3, ss.290-300, 2021 (SCI-Expanded) Creative Commons License identifier identifier identifier

108. OPTIMIZATION OF PHENOLIC COMPOUNDS EXTRACTION FROM PURPLE BASIL LEAF BY CONVENTIONAL AND MICROWAVE ASSISTED EXTRACTION METHODS

Ozcan B. E., Sagdic O., Karasu S., Ozkan K., Akcicek A.
Latin American Applied Research , cilt.51, sa.4, ss.285-292, 2021 (SCI-Expanded) identifier identifier

109. Detection of lard in butter using Raman spectroscopy combined with chemometrics

Taylan O., ÇEBİ N., Yilmaz M. T., SAĞDIÇ O., Bakhsh A. A.
FOOD CHEMISTRY , cilt.332, 2020 (SCI-Expanded) identifier identifier identifier

110. Potential of natamycin to control growth of Zygosaccharomyces spp. in apple juice during storage

KARAMAN K., Sagdic O., Yilmaz M. T.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , cilt.332, 2020 (SCI-Expanded) identifier identifier identifier

111. An integrated neural-fuzzy methodology for characterisation and modelling of exopolysaccharide (EPS) production levels of Leuconostoc mesenteroides DL1

Kabli M., Yilmaz M. T., Taylan O., Kaya Y., Ispirli H., Basahel A., et al.
COMPUTERS & INDUSTRIAL ENGINEERING , cilt.148, 2020 (SCI-Expanded) identifier identifier

112. Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour

Ayseli M. T., YILMAZ M. T., ÇEBİ N., SAĞDIÇ O., ÖZMEN D., Capanoglu E.
FOOD CHEMISTRY , cilt.315, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

113. Bioactive properties of powdered peppermint and spearmint extracts: Inhibition of key enzymes linked to hypertension and type 2 diabetes

ÇAM M., BAŞYİĞİT B., Alasalvar H., YILMAZTEKİN M., Ahhmed A., SAĞDIÇ O., et al.
FOOD BIOSCIENCE , cilt.35, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

114. An evaluation of FTIR spectroscopy for prediction of royal jelly content in hive products

Çebi N., Bozkurt F., Yilnnaz M. T., Sağdıç O.
JOURNAL OF APICULTURAL RESEARCH , cilt.59, sa.2, ss.146-155, 2020 (SCI-Expanded) identifier identifier

115. Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon

KAYACAN S., KARASU S., AKMAN P. K., Goktas H., DOYMAZ İ., SAĞDIÇ O.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.118, 2020 (SCI-Expanded) Creative Commons License identifier identifier

116. Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity

KARADAĞ A., BOZKURT F., BEKİROĞLU H., SAĞDIÇ O.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , cilt.70, sa.4, ss.347-360, 2020 (SCI-Expanded) identifier identifier

117. Evaluation of Raman microscopy for the detection of additional monosodium glutamate in dry soup mix

Cebi N., Ozturk T., Dogan C. E., Sagdic O.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.12, sa.1, ss.1-10, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

118. Comparison of extraction methods optimised by RSM for extraction of some bioactives from liquorice samples

Ozcan F. S., Ozcan N., Us A. A., SAĞDIÇ O.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.44, sa.1, ss.24-38, 2020 (SCI-Expanded) Creative Commons License identifier identifier

119. Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

İspirli H., ÖZMEN D., YILMAZ M. T., SAĞDIÇ O., Dertli E.
Food Control , cilt.107, 2020 (SCI-Expanded) identifier identifier

120. An evaluation of Raman microscopy for detection of additional MSG in dry soup mix

Çebi N., Ozturk T., Dogan C., Sağdıç O.
Quality Assurance And Safety Of Crops & Foods , cilt.12, sa.12, ss.1-10, 2020 (SCI-Expanded)

121. Effect of ultrasound and low-intensity electrical current for microbial safety of lettuce

Kilicli M., Baslar M., DURAK M. Z., SAĞDIÇ O.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.116, 2019 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

122. Preparation of gentiobiose-derived oligosaccharides by glucansucrase E81 and determination of prebiotic and immune-modulatory functions

İspirli H., Colquhoun I. J., Şahin E., SAĞDIÇ O., Dertli E.
Carbohydrate Research , cilt.486, 2019 (SCI-Expanded) identifier identifier identifier

123. Characterization of a glucansucrase from Lactobacillus reuteri E81 and production of malto-oligosaccharides

ISPIRLI H., Yuzer M. O., SKORY C., COLQUHOUN I. J., SAĞDIÇ O., Dertli E.
Biocatalysis and Biotransformation , cilt.37, sa.6, ss.421-430, 2019 (SCI-Expanded) identifier identifier

124. Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile

TOKER Ö. S., Oba S., Palabiyik I., Rasouli Pirouzian H., Konar N., Artik N., et al.
International Journal of Food Engineering , cilt.15, sa.10, 2019 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

125. Zygosaccharomyces bailii and Z. rouxii induced ethanol formation in apple juice supplemented with different natural preservatives: A response surface methodology approach

KARAMAN K., SAĞDIÇ O.
JOURNAL OF MICROBIOLOGICAL METHODS , cilt.163, 2019 (SCI-Expanded) identifier identifier identifier

126. Extraction optimization crocin pigments of saffron (Crocus sativus) using response surface methodology and determination stability of crocin microcapsules

KARASU S., Bayram Y., Ozkan K., SAĞDIÇ O.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.13, sa.2, ss.1515-1523, 2019 (SCI-Expanded) identifier identifier

127. Chemical Fingerprinting of Seeds of Some Salvia Species in Turkey by Using GC-MS and FTIR

Tulukçu E., ÇEBİ N., SAĞDIÇ O.
FOODS , cilt.8, sa.4, 2019 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

128. Modeling and optimization of ultrasound-assisted cinnamon extraction process using fuzzy and response surface models

ÇEBİ N., SAĞDIÇ O., BASAHEL A. M., BALUBAID M. A., TAYLAN O., Yaman M., et al.
JOURNAL OF FOOD PROCESS ENGINEERING , cilt.42, sa.2, 2019 (SCI-Expanded) identifier identifier

129. Physicochemical characterisation of an α-glucan from Lactobacillus reuteri E81 as a potential exopolysaccharide suitable for food applications

ISPIRLI H., SAĞDIÇ O., YILMAZ M. T., Dertli E.
Process Biochemistry , cilt.79, ss.91-96, 2019 (SCI-Expanded) identifier identifier

130. A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source

Çebi N., Dogan C. E., Mese A. E., Ozdemir D., Arıcı M., Sağdıç O.
FOOD CHEMISTRY , cilt.277, ss.373-381, 2019 (SCI-Expanded) identifier identifier identifier

131. Electrospraying method for fabrication of essential oil loaded-chitosan nanoparticle delivery systems characterized by molecular, thermal, morphological and antifungal properties

Yilmaz M. T., YILMAZ A., AKMAN P. K., BOZKURT F., Dertli E., BASAHEL A., et al.
Innovative Food Science and Emerging Technologies , cilt.52, ss.166-178, 2019 (SCI-Expanded) identifier identifier

132. Characterization of a 4,6-alpha-glucanotransferase from Lactobacillus reuteri E81 and production of malto-oligosaccharides with immune-modulatory roles

Ispirli H., Simsek Ö., Skory C., SAĞDIÇ O., Dertli E.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , cilt.124, ss.1213-1219, 2019 (SCI-Expanded) identifier identifier identifier

133. Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS models

Al-Amoudi R. H., TAYLAN O., Kutlu G., Can A. M., SAĞDIÇ O., Dertli E., et al.
Food Chemistry , cilt.271, ss.650-662, 2019 (SCI-Expanded) identifier identifier identifier

134. Simultaneous extraction of phenolics and essential oil from peppermint by pressurized hot water extraction

ÇAM M., Yuksel E., ALASALVAR H., Basyigit B., SEN H., YILMAZTEKİN M., et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.56, sa.1, ss.200-207, 2019 (SCI-Expanded) Creative Commons License identifier identifier identifier

135. Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce

Tomas M., SAĞDIÇ O., Çatalkaya G., Kahveci D., Capanoglu E.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.43, sa.5, ss.478-484, 2019 (SCI-Expanded) Creative Commons License identifier identifier

136. Effect of electrospun thymol-loaded nanofiber coating on vitamin B profile of gilthead sea bream fillets (Sparus aurata)

Ceylan Z., YAMAN M., SAĞDIÇ O., KARABULUT E., YILMAZ M. T.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.98, ss.162-169, 2018 (SCI-Expanded) identifier identifier

137. Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality

Konar N., TOKER Ö. S., Pirouzian H. R., Oba S., POLAT D. G., Palabiyik I., et al.
SUGAR TECH , cilt.20, sa.6, ss.745-755, 2018 (SCI-Expanded) identifier identifier

138. Detection of cystine and cysteine in wheat flour using a robust LC-MS/MS method

DOGAN C. E., ÇEBİ N., Develioglu A., OLGUN E. O., SAĞDIÇ O.
JOURNAL OF CEREAL SCIENCE , cilt.84, ss.49-54, 2018 (SCI-Expanded) identifier identifier

139. Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality

TOKER Ö. S., Konar N., Palabiyik I., Pirouzian H. R., Oba S., POLAT D. G., et al.
FOOD CHEMISTRY , cilt.254, ss.224-231, 2018 (SCI-Expanded) identifier identifier identifier

140. Effects of hot-air and vacuum drying on drying kinetics, bioactive compounds and color of bee pollen

KAYACAN S., SAĞDIÇ O., DOYMAZ İ.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.12, sa.2, ss.1274-1283, 2018 (SCI-Expanded) identifier identifier

141. Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake

Pehlivanoglu H., ÖZÜLKÜ G., YILDIRIM R. M., Demirci M., TOKER Ö. S., SAĞDIÇ O.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.42, sa.6, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

142. A survey of free glutamic acid in foods using a robust LC-MS/MS method

ÇEBİ N., DOGAN C. E., OLGUN E. O., SAĞDIÇ O.
FOOD CHEMISTRY , cilt.248, ss.8-13, 2018 (SCI-Expanded) identifier identifier identifier

143. Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread

KARAMAN K., SAĞDIÇ O., DURAK M. Z.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.91, ss.557-567, 2018 (SCI-Expanded) identifier identifier

144. Development of LLDPE based active nanocomposite films with nanoclays impregnated with volatile compounds

TÖRNÜK F., SAĞDIÇ O., Hancer M., Yetim H.
FOOD RESEARCH INTERNATIONAL , cilt.107, ss.337-345, 2018 (SCI-Expanded) identifier identifier identifier

145. Prediction of the antimicrobial activity of walnut (Juglans regia L.) kernel aqueous extracts using artificial neural network and multiple linear regression

KAVUNCUOĞLU H., KAVUNCUOĞLU E., Karatas S. M., Benli B., SAĞDIÇ O., YALÇIN H.
JOURNAL OF MICROBIOLOGICAL METHODS , cilt.148, ss.78-86, 2018 (SCI-Expanded) identifier identifier identifier

146. Biodiversity and technological properties of yeasts from Turkish sourdough

Arıcı M., Özülkü G., Yıldırım R. M., Sağdıç O., Durak M. Z.
FOOD SCIENCE AND BIOTECHNOLOGY , cilt.27, ss.499-508, 2018 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

147. Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics

Konar N., Palabiyik I., TOKER Ö. S., POLAT D. G., KELLECI E., Pirouzian H. R., et al.
JOURNAL OF FUNCTIONAL FOODS , cilt.43, ss.206-213, 2018 (SCI-Expanded) identifier identifier

148. Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce

Tomas M., BEEKWILDER J., HALL R. D., SIMON C. D., SAĞDIÇ O., Capanoglu E.
FOOD RESEARCH INTERNATIONAL , cilt.106, ss.129-135, 2018 (SCI-Expanded) identifier identifier identifier

149. Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk

Aloğlu H., Özcan Y., KARASU S., Cetin B., SAĞDIÇ O.
MLJEKARSTVO , cilt.68, sa.2, ss.126-138, 2018 (SCI-Expanded) identifier identifier

150. Bioactive and bioaccessibility characteristics of honeybee pollens collected from different regions of Turkey

OZKAN K., SAGCAN N., ÖZÜLKÜ G., SAĞDIÇ O., TOKER Ö. S., Muz M. N.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.12, sa.1, ss.581-587, 2018 (SCI-Expanded) identifier identifier

151. Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality

TOKER Ö. S., Konar N., Pirouzian H. R., Oba S., POLAT D. G., Palabiyik I., et al.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.87, ss.177-185, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

152. Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids

Tomas M., SAĞDIÇ O., Çatalkaya G., Kahveci D., Capanoglu E.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.10, sa.3, ss.277-283, 2018 (SCI-Expanded) identifier identifier

153. Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications

Pehlivanoglu H., Demirci M., TOKER Ö. S., Konar N., KARASU S., SAĞDIÇ O.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , cilt.58, sa.8, ss.1330-1341, 2018 (SCI-Expanded) identifier identifier identifier

154. Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties

Konar N., OBA S., TOKER Ö. S., Palabiyik I., GOKTAS H., Artik N., et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.243, sa.10, ss.1849-1860, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

155. Change in morphological properties and fatty acid composition of ornamental pumpkin seeds (Cucurbita pepo var. ovifera) and their classification by chemometric analysis

Sekerci A. D., KARAMAN K., YETİŞİR H., SAĞDIÇ O.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.11, sa.3, ss.1306-1314, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

156. Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus

Konar N., Palabiyik I., TOKER Ö. S., POLAT D. G., SENER S., AKCICEK A., et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.13, sa.9, 2017 (SCI-Expanded) identifier identifier

157. A rapid ATR-FTIR spectroscopic method for detection of sibutramine adulteration in tea and coffee based on hierarchical cluster and principal component analyses

ÇEBİ N., YILMAZ M. T., SAĞDIÇ O.
FOOD CHEMISTRY , cilt.229, ss.517-526, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

158. Detection of L-Cysteine in wheat flour by Raman microspectroscopy combined chemometrics of HCA and PCA

ÇEBİ N., DOGAN C. E., DEVELIOGLU A., YAYLA M. E. A., SAĞDIÇ O.
FOOD CHEMISTRY , cilt.228, ss.116-124, 2017 (SCI-Expanded) identifier identifier identifier

159. Prediction of peroxide value in omega-3 rich microalgae oil by ATR-FTIR spectroscopy combined with chemometrics

Cebi N., Yilmaz M. T., Sagdic O., Yuce H., Yelboga E.
FOOD CHEMISTRY , cilt.225, ss.188-196, 2017 (SCI-Expanded) identifier identifier identifier

160. A novel approach to extend microbiological stability of sea bass (Dicentrarchus labrax) fillets coated with electrospun chitosan nanofibers

Ceylan Z., Unal Sengor G. F., SAĞDIÇ O., YILMAZ M. T.
LWT - Food Science and Technology , cilt.79, ss.367-375, 2017 (SCI-Expanded) identifier identifier

161. The effect of ultrasonic treatments on turbidity, microbial load, and polyphenol oxidase (PPO) activity of plum nectar

IRKILMEZ M. U., Başlar M., SAĞDIÇ O., ARICI M., ERTUGAY M. F.
Journal of Food Measurement and Characterization , cilt.11, sa.2, ss.380-387, 2017 (SCI-Expanded) identifier identifier

162. Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.

TOMAS M., BEEKWILDER J., HALL R., Sagdic O., BOYACIOGLU D., CAPANOGLU E.
Food chemistry , cilt.220, ss.51-58, 2017 (SCI-Expanded) identifier identifier identifier

163. DETERMINATION OF FATTY ACID COMPOSITION, VOLATILE COMPONENTS, PHYSICO-CHEMICAL AND BIOACTIVE PROPERTIES OF GRAPE (VITIS VINIFERA) SEED AND SEED OIL

YALÇIN H., KAVUNCUOĞLU H., EKİCİ L., SAĞDIÇ O.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.2, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

164. Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach

TOKER Ö. S., ZORLUCAN F. T., Konar N., Dağlıoğlu O., SAĞDIÇ O., SENER D.
International Journal of Food Science and Technology , cilt.52, sa.3, ss.788-799, 2017 (SCI-Expanded) identifier identifier

165. Modeling of Bioactive Compound Content of Different Tea Bags: Effect of Steeping Temperature and Time

YILDIRIM R. M., ÖZÜLKÜ G., TOKER Ö. S., Baslar M., DURAK M. Z., SAĞDIÇ O.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.1, 2017 (SCI-Expanded) identifier identifier

166. Comparison of the Effect of Some Essential Oils on the Growth of Penicillium verrucosum and its Ochratoxin a Production

ÖZÇAKMAK S., Gul O., Dervisoglu M., YILMAZ A., SAĞDIÇ O., ARICI M.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.1, 2017 (SCI-Expanded) identifier identifier

167. Microbial ecology of mayonnaise, margarine, and sauces

SAĞDIÇ O., TÖRNÜK F., KARASU S., DURAK M. Z., ARICI M.
QUANTITATIVE MICROBIOLOGY IN FOOD PROCESSING: MODELING THE MICROBIAL ECOLOGY , ss.519-532, 2017 (SCI-Expanded) identifier

168. Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

TOKER Ö. S., POLAT D. G., GULFIDAN O. G., Konar N., Palabiyik I., AKCICEK A., et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.20, ss.1354-1365, 2017 (SCI-Expanded) identifier identifier

169. Rheological and melting properties of sucrose-free dark chocolate

Oba S., TOKER Ö. S., Palabiyik I., Konar N., GOKTAS H., CUKUR Y., et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.20, ss.2096-2106, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

170. Decontamination of iceberg lettuce by some plant hydrosols

Ozturk I., TÖRNÜK F., Caliskan-Aydogan O., DURAK M. Z., SAĞDIÇ O.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.74, ss.48-54, 2016 (SCI-Expanded) identifier identifier

171. Tulip petal as a novel natural food colorant source: Extraction optimization and stability studies

Arici M., Karasu S., Baslar M., Toker O. S., Sagdic O., KARAAGACLI M.
INDUSTRIAL CROPS AND PRODUCTS , cilt.91, ss.215-222, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

172. Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)

Dertli E., YILMAZ M. T., Tatlisu N. B., Toker O. S., CANKURT H., Sagdic O.
Meat Science , cilt.121, ss.156-165, 2016 (SCI-Expanded) identifier identifier identifier

173. Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics

Dertli E., Mercan E., ARICI M., YILMAZ M. T., SAĞDIÇ O.
LWT , cilt.71, ss.116-124, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

174. Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds

Konar N., Palabiyik I., TOKER Ö. S., SAĞDIÇ O.
TRENDS IN FOOD SCIENCE & TECHNOLOGY , cilt.55, ss.29-38, 2016 (SCI-Expanded) identifier identifier

175. Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)

YILMAZ M. T., KUTLU G., Tulukcu E., TOKER Ö. S., SAĞDIÇ O., Karaman S.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.71, ss.391-399, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

176. The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples

TOKER Ö. S., SAĞDIÇ O., SENER D., Konar N., ZORLUCAN T., Daglioglu O.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.242, sa.8, ss.1253-1266, 2016 (SCI-Expanded) identifier identifier

177. Combined design as a useful statistical approach to extract maximum amount of phenolic compounds from virgin olive oil waste

Icyer N. C., TOKER Ö. S., KARASU S., TÖRNÜK F., BOZKURT F., ARICI M., et al.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.70, ss.24-32, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

178. Multiple response optimization of the effect of thyme essential oil against Listeria monocytogenes in ground meat at different times and temperatures

TÖRNÜK F., YILMAZ M. T., Ozturk I., SAĞDIÇ O., ARICI M., DURAK M. Z., et al.
MEDYCYNA WETERYNARYJNA-VETERINARY MEDICINE-SCIENCE AND PRACTICE , cilt.72, sa.7, ss.435-447, 2016 (SCI-Expanded) Creative Commons License identifier identifier

179. Multiple response surface optimization for effects of processing parameters on physicochemical and bioactive properties of apple juice inoculated with Zygosaccharomyces rouxii and Zygosaccharomyces bailii

KARAMAN K., SAĞDIÇ O., YILMAZ M. T.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.69, ss.258-272, 2016 (SCI-Expanded) identifier identifier

180. Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics

Konar N., TOKER Ö. S., OBA S., SAĞDIÇ O.
TRENDS IN FOOD SCIENCE & TECHNOLOGY , cilt.49, ss.35-44, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

181. Antioxidant and Textural Properties and Aroma and Fatty Acid Profile of Meatless Cig Kofte, a Special Food in Turkey, Produced by Industrial Processing

Ozturk I., Karaman S., Tastemur B., TÖRNÜK F., SAĞDIÇ O., KAYACIER A.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.40, sa.1, ss.48-55, 2016 (SCI-Expanded) identifier identifier

182. Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization

Dertli E., Toker Ö. S., Durak M. Z., Yılmaz M., Tatlisu N. B., Sağdıç O., et al.
Carbohydrate Polymers , cilt.136, ss.427-440, 2016 (SCI-Expanded) identifier identifier identifier

183. The effects of packaging type on the quality characteristics of fresh raw pistachios (Pistacia vera L.) during the storage

Ozturk I., SAĞDIÇ O., YALÇIN H., Capar T. D., Asyali M. H.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.65, ss.457-463, 2016 (SCI-Expanded) identifier identifier

184. Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period

TOKER Ö. S., ÖZTÜRK I., Karaman S., YALÇIN H., Kayacier A., DOĞAN M., et al.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.8, sa.2, ss.179-188, 2016 (SCI-Expanded) identifier identifier

185. Characterization of some bioactive compounds and physicochemical properties of grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin

KARASU S., Baslar M., Karaman S., KILICLI M., Us A. A., Yaman H., et al.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.40, sa.2, ss.177-185, 2016 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

186. An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins

CEBI N., DURAK M. Z., TOKER Ö. S., SAĞDIÇ O., ARICI M.
FOOD CHEMISTRY , cilt.190, ss.1109-1115, 2016 (SCI-Expanded) identifier identifier identifier

187. Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars

Dagdelen A., ÖZKAN G., KARASU S., SAĞDIÇ O.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.8, sa.3, ss.415-425, 2016 (SCI-Expanded) identifier identifier

188. DEHYDRATION KINETICS AND CHANGES OF BIOACTIVE COMPOUNDS OF TULIP AND POPPY PETALS AS A NATURAL COLORANT UNDER VACUUM AND OVEN CONDITIONS

KARASU S., KILICLI M., Baslar M., ARICI M., SAĞDIÇ O., KARAAGACLI M.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.39, sa.6, ss.2096-2106, 2015 (SCI-Expanded) identifier identifier

189. LLDPE based food packaging incorporated with nanoclays grafted with bioactive compounds to extend shelf life of some meat products

TÖRNÜK F., Hancer M., SAĞDIÇ O., Yetim H.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.64, sa.2, ss.540-546, 2015 (SCI-Expanded) identifier identifier

190. Antibacterial effects of Istanbul thyme (Origanum vulgare L. subsp hirtum (Link) letsw.) and Karabas thyme (Thymbra spicata L. var. spicata) extracts

Ozcan M. M., ÖZKAN G., SAĞDIÇ O.
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE , cilt.66, sa.6, ss.177-181, 2015 (SCI-Expanded) identifier identifier

191. Bioactive and rheological properties of rose hip marmalade

SAĞDIÇ O., TOKER Ö. S., Polat B., ARICI M., YILMAZ M. T.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.52, sa.10, ss.6465-6474, 2015 (SCI-Expanded) Creative Commons License identifier identifier identifier

192. Molecular characterization of silver-stearate nanoparticles (AgStNPs): A hydrophobic and antimicrobial material against foodborne pathogens

Bakırdere S., Yılmaz M. T., Törnük F., Keyf S., Yılmaz A., Sağdıç O., et al.
FOOD RESEARCH INTERNATIONAL , cilt.76, ss.439-448, 2015 (SCI-Expanded) identifier identifier identifier

193. Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars

Ozturk I., Caliskan O., TÖRNÜK F., OZCAN N., YALÇIN H., Baslar M., et al.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.63, sa.1, ss.144-151, 2015 (SCI-Expanded) identifier identifier

194. Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage

EKİCİ L., Ozturk I., Karaman S., Caliskan O., TÖRNÜK F., SAĞDIÇ O., et al.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.62, sa.1, ss.718-726, 2015 (SCI-Expanded) identifier identifier

195. Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties

Karaman S., KARASU S., TÖRNÜK F., TOKER Ö. S., Gecgel U., SAĞDIÇ O., et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.63, sa.8, ss.2305-2313, 2015 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

196. Natural food colorants and bioactive extracts from some edible flowers

Bayram O., SAĞDIÇ O., EKİCİ L.
JOURNAL OF APPLIED BOTANY AND FOOD QUALITY , cilt.88, ss.170-176, 2015 (SCI-Expanded) identifier identifier

197. Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics

YILMAZ M., DERTLI E., TOKER Ö. S., Tatlisu N. B., SAĞDIÇ O., ARICI M.
Journal of Dairy Science , cilt.98, sa.3, ss.1604-1624, 2015 (SCI-Expanded) Creative Commons License identifier identifier identifier

198. Survival of Listeria monocytogenes in Ayran, a traditional Turkish fermented drink Preživljavanje bakterije Listeria monocytogenes u Ayranu, tradicionalnom turskom fermentiranom napitku

Akkaya L., Kara R., MUDUROGLU R., SAĞDIÇ O.
Mljekarstvo , cilt.65, sa.2, ss.130-137, 2015 (SCI-Expanded) identifier identifier

199. Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats

Baslar M., KILICLI M., TOKER Ö. S., SAĞDIÇ O., ARICI M.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.26, ss.182-190, 2014 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

200. Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process

Baslar M., Karasu S., Kılıclı M., Us A. A., Sağdıç O.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.10, ss.839-848, 2014 (SCI-Expanded) Creative Commons License identifier identifier

201. Biodiversity of Yeast Mycobiota in "Sucuk," a Traditional Turkish Fermented Dry Sausage: Phenotypic and Genotypic Identification, Functional and Technological Properties

Ozturk I., SAĞDIÇ O.
JOURNAL OF FOOD SCIENCE , cilt.79, sa.11, 2014 (SCI-Expanded) identifier identifier identifier

202. Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush (Viburnum opulus L.) fruit drink

SAĞDIÇ O., Ozturk I., Yapar N., Yetim H.
FOOD RESEARCH INTERNATIONAL , cilt.64, ss.537-545, 2014 (SCI-Expanded) identifier identifier identifier

203. Effects of Temperature, Time, and pH on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content Using Nonlinear Models

EKİCİ L., Simsek Z., Ozturk I., SAĞDIÇ O., Yetim H.
FOOD ANALYTICAL METHODS , cilt.7, sa.6, ss.1328-1336, 2014 (SCI-Expanded) identifier identifier

204. Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

DOĞAN M., CANKURT H., Toker O. S., Yetim H., SAĞDIÇ O.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.51, sa.7, ss.1406-1410, 2014 (SCI-Expanded) Creative Commons License identifier identifier identifier

205. Comparison of different solvent types for determination biological activities of myrtle berries collected from Turkey

Polat B., Oba S., KARAMAN K., ARICI M., SAĞDIÇ O.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.6, sa.2, ss.221-227, 2014 (SCI-Expanded) identifier identifier

206. Rheological and some physicochemical properties of probiotic boza beverage fermented with Lactobacillus casei Shirota: application of principal component analysis for the characterisation

TÖRNÜK F., ÖZTÜRK I., Karaman S., SAĞDIÇ O., Yetim H.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.6, sa.2, ss.237-247, 2014 (SCI-Expanded) identifier identifier

207. Aroma, Sugar and Anthocyanin Profile of Fruit and Seed of Mahlab (Prunus mahaleb L.): Optimization of Bioactive Compounds Extraction by Simplex Lattice Mixture Design

Ozturk I., Karaman S., Baslar M., ÇAM M., Caliskan O., SAĞDIÇ O., et al.
FOOD ANALYTICAL METHODS , cilt.7, sa.4, ss.761-773, 2014 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

208. Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

Ozturk I., SAĞDIÇ O., TÖRNÜK F., Yetim H.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.49, sa.4, ss.1112-1121, 2014 (SCI-Expanded) identifier identifier

209. APPLICATION OF PREDICTIVE INACTIVATION MODELS TO EVALUATE SURVIVAL OF STAPHYLOCOCCUS AUREUS IN FRESH-CUT APPLES TREATED WITH DIFFERENT PLANT HYDROSOLS

TÖRNÜK F., Ozturk I., SAĞDIÇ O., YILMAZ A., Erkmen O.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.17, sa.3, ss.587-598, 2014 (SCI-Expanded) identifier identifier

210. Mineral contents and nutritive values of the pomaces of commercial Turkish grape (Vitis vinifera L.) varieties

SAĞDIÇ O., ÖZTÜRK I., Yetim H., Kayacier A., DOĞAN M.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.6, sa.1, ss.89-93, 2014 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

211. KINETIC MODELING OF ESCHERICHIA COLI O157:H7 GROWTH IN RAINBOW TROUT FILLETS AS AFFECTED BY OREGANO AND THYME ESSENTIAL OILS AND DIFFERENT PACKING TREATMENTS

SAĞDIÇ O., Ozturk I.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.17, sa.2, ss.371-385, 2014 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

212. Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox-Merz rule

ARICI M., Ersoz Tatlisu N. B., TOKER Ö. S., YILMAZ M. T., CANKURT H., DURAK M. Z., et al.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.38, sa.3, ss.377-387, 2014 (SCI-Expanded) Creative Commons License identifier identifier

213. Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results

YILMAZ M. T., TATLISU N. B., TOKER Ö. S., Karaman S., Dertli E., SAĞDIÇ O., et al.
Food Research International , cilt.64, ss.634-646, 2014 (SCI-Expanded) identifier identifier identifier

214. Determination of phenolic content, antiradical, antioxidant and antimicrobial activities of Turkish pine honey

EKİCİ L., SAĞDIÇ O., SİLİCİ S., ÖZTÜRK I.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.6, sa.4, ss.439-444, 2014 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

215. A response surface methodology study on the effects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters

Karaman S., TOKER Ö. S., Ozturk I., YALÇIN H., Kayacier A., DOĞAN M., et al.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.38, sa.6, ss.759-772, 2014 (SCI-Expanded) Creative Commons License identifier identifier

216. A novel method to differentiate bovine and porcine gelatins in food products: NanoUPLC-ESI-Q-TOF-MSE based data independent acquisition technique to detect marker peptides in gelatin

YILMAZ M. T., KESMEN Z., Baykal B., SAĞDIÇ O., Kulen O., Kacar O., et al.
FOOD CHEMISTRY , cilt.141, sa.3, ss.2450-2458, 2013 (SCI-Expanded) identifier identifier identifier

217. Cytotoxic and bioactive properties of different color tulip flowers and degradation kinetic of tulip flower anthocyanins.

Sagdic O., EKICI L., OZTURK I., TEKINAY T., POLAT B., TASTEMUR B., et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association , cilt.58, ss.432-9, 2013 (SCI-Expanded) Creative Commons License identifier identifier identifier

218. Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile

TÖRNÜK F., Karaman S., Ozturk I., TOKER Ö. S., Tastemur B., SAĞDIÇ O., et al.
INDUSTRIAL CROPS AND PRODUCTS , cilt.46, ss.124-131, 2013 (SCI-Expanded) identifier identifier

219. Inactivation of non-toxigenic and toxigenic Escherichia coli O157:H7 inoculated on minimally processed tomatoes and cucumbers: Utilization of hydrosols of Lamiaceae spices as natural food sanitizers

SAĞDIÇ O., Ozturk I., Tornuk F.
FOOD CONTROL , cilt.30, sa.1, ss.7-14, 2013 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

220. Essential oil composition, insecticidal and antibacterial activities of Salvia tomentosa Miller

Ulukanli Z., Karaborklu S., Cenet M., SAĞDIÇ O., Ozturk I., Balcilar M.
MEDICINAL CHEMISTRY RESEARCH , cilt.22, sa.2, ss.832-840, 2013 (SCI-Expanded) identifier identifier

221. Essential Oil Compositions and Bioactivities of Thymus revolutus and Cyclotrichium origanifolium

GÖKTÜRK R. S., SAĞDIÇ O., ÖZKAN G., ÜNAL O., AKSOY A., ALBAYRAK S., et al.
JOURNAL OF ESSENTIAL OIL BEARING PLANTS , cilt.16, sa.6, ss.795-805, 2013 (SCI-Expanded) identifier identifier

222. Physicochemical and rheological characteristics of alcohol-free probiotic boza produced using Lactobacillus casei Shirota: estimation of the apparent viscosity of boza using nonlinear modeling techniques

Ozturk I., Karaman S., TÖRNÜK F., SAĞDIÇ O.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.37, sa.4, ss.475-487, 2013 (SCI-Expanded) Creative Commons License identifier identifier

223. In vitro antioxidant and antimicrobial activity of some Lamiaceae species

ALBAYRAK S., Aksoy A., Albayrak S., SAĞDIÇ O.
Iranian Journal of Science and Technology, Transaction A: Science , cilt.37, ss.1-9, 2013 (SCI-Expanded) identifier identifier

224. Evaluation of the Phenolic Content, Antiradical, Antioxidant, and Antimicrobial Activity of Different Floral Sources of Honey

SAĞDIÇ O., SİLİCİ S., EKİCİ L.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.16, sa.3, ss.658-666, 2013 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

225. Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production

Sagdic O., Ozturk I., Cankurt H., Tornuk F.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.5, sa.8, ss.2964-2971, 2012 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

226. ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF DIFFERENT EXTRACTS OF SOME MEDICINAL HERBS CONSUMED AS TEA AND SPICES IN TURKEY

ALBAYRAK S., Aksoy A., Sagdic O., Albayrak S.
JOURNAL OF FOOD BIOCHEMISTRY , cilt.36, sa.5, ss.547-554, 2012 (SCI-Expanded) identifier identifier

227. Linear creep and recovery analysis of ketchup-processed cheese mixtures using mechanical simulation models as a function of temperature and concentration

Karaman S., YILMAZ M. T., CANKURT H., Kayacier A., SAĞDIÇ O.
FOOD RESEARCH INTERNATIONAL , cilt.48, sa.2, ss.507-519, 2012 (SCI-Expanded) identifier identifier

228. Changes in the fatty acid compositions and bioactivities of clary sage seeds depending on harvest year

Tulukcu E., YALÇIN H., Ozturk I., SAĞDIÇ O.
INDUSTRIAL CROPS AND PRODUCTS , cilt.39, ss.69-73, 2012 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

229. Application of Non-linear Models to Predict Inhibition Effects of Various Plant Hydrosols on Listeria monocytogenes Inoculated on Fresh-Cut Apples

Ozturk I., Tornuk F., SAĞDIÇ O., Kisi O.
FOODBORNE PATHOGENS AND DISEASE , cilt.9, sa.7, ss.607-616, 2012 (SCI-Expanded) identifier identifier identifier

230. Modeling antimicrobial effect of different grape pomace and extracts on S. aureus and E. coli in vegetable soup using artificial neural network and fuzzy logic system

SAĞDIÇ O., Ozturk I., Kisi O.
EXPERT SYSTEMS WITH APPLICATIONS , cilt.39, sa.8, ss.6792-6798, 2012 (SCI-Expanded) identifier identifier

231. Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fattty Acid Compositions of Cokelek Cheese Made from Goat Milk

ŞİMŞEK B., SAĞDIÇ O.
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , cilt.18, sa.2, ss.177-183, 2012 (SCI-Expanded) identifier identifier

232. Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk.

KESMEN Z., YETIMAN A., GULLUCE A., KACMAZ N., Sagdic O., CETIN B., et al.
International journal of food microbiology , cilt.153, ss.428-35, 2012 (SCI-Expanded) identifier identifier identifier

233. Comparison of adaptive neuro-fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts.

KARAMAN S., OZTURK I., YALCIN H., KAYACIER A., Sagdic O.
Journal of the science of food and agriculture , cilt.92, ss.49-58, 2012 (SCI-Expanded) identifier identifier identifier

234. ALTERATION IN alpha-TOCOPHEROL, SOME MINERALS, AND FATTY ACID CONTENTS OF WHEAT THROUGH SPROUTING

ÖZTÜRK I., SAĞDIÇ O., HAYTA M., Yetim H.
CHEMISTRY OF NATURAL COMPOUNDS , cilt.47, sa.6, ss.876-879, 2012 (SCI-Expanded) identifier identifier

235. Volatile compounds and bioactivity of Eremurus spectabilis (Ciris), a Turkish wild edible vegetable.

KARAMAN K., POLAT B., OZTURK I., Sagdic O., OZDEMIR C.
Journal of medicinal food , cilt.14, ss.1238-43, 2011 (SCI-Expanded) identifier identifier identifier

236. Effect of Gamma-Irradiation on Some Chemical Characteristics and Volatile Content of Linseed

YALÇIN H., Ozturk I., HAYTA M., Sagdic O., Gumus T.
JOURNAL OF MEDICINAL FOOD , cilt.14, sa.10, ss.1223-1228, 2011 (SCI-Expanded) identifier identifier identifier

237. Effect of gamma-Irradiation on Bioactivity, Fatty Acid Compositions and Volatile Compounds of Clary Sage Seed (Salvia sclarea L.)

YALÇIN H., Ozturk I., Tulukcu E., Sagdic O.
JOURNAL OF FOOD SCIENCE , cilt.76, sa.7, 2011 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

238. Effect of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty.

Sagdic O., OZTURK I., YILMAZ M., YETIM H.
Journal of food science , cilt.76, 2011 (SCI-Expanded) identifier identifier identifier

239. Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples

TORNUK F., CANKURT H., OZTURK I., Sagdic O., BAYRAM O., YETIM H.
International Journal of Food Microbiology , cilt.148, sa.1, ss.30-35, 2011 (SCI-Expanded) identifier identifier identifier

240. RP-HPLC-DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices.

Sagdic O., OZTURK I., OZKAN G., YETIM H., EKICI L., YILMAZ M.
Food chemistry , cilt.126, ss.1749-58, 2011 (SCI-Expanded) identifier identifier identifier

241. Influence of the harvesting year and fertilizer on the fatty acid composition and some physicochemical properties of linseed (Linum usitatissimum L.)

YALÇIN H., Ozturk I., Tulukcu E., Sagdic O.
JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , cilt.6, sa.2, ss.197-202, 2011 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

242. Prediction of Effect of Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network

YALÇIN H., Ozturk I., Karaman S., Kisi O., Sagdic O., Kayacier A.
JOURNAL OF FOOD SCIENCE , cilt.76, sa.4, 2011 (SCI-Expanded) identifier identifier identifier

243. Determination and Improvement of Microbial Safety of Wheat Sprouts with Chemical Sanitizers

Tornuk F., Ozturk I., Sagdic O., Yetim H.
FOODBORNE PATHOGENS AND DISEASE , cilt.8, sa.4, ss.503-508, 2011 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

244. Some characteristics of meats from the chickens fed with Lamiaceae spices: Proximate composition, lipid oxidation, color and sensory properties

Yetim H., SARIOĞLU K., EKİCİ L., Ozturk I., Sagdic O.
ARCHIV FUR LEBENSMITTELHYGIENE , cilt.62, sa.2, ss.58-64, 2011 (SCI-Expanded) identifier identifier

245. Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures: Effect of temperature and concentration

Yilmaz M. T., Karaman S., CANKURT H., Kayacier A., Sagdic O.
Journal of Food Engineering , cilt.103, sa.2, ss.197-210, 2011 (SCI-Expanded) identifier identifier

246. Effect of Gamma Irradiation on Total Phenolic Contents and Antioxidant Activities of Satureja Hortensis, Thymus Vulgaris, and Thymbra Spicata from Turkey

Gumus T., ALBAYRAK S., Sagdic O., Arici M.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.14, sa.4, ss.830-839, 2011 (SCI-Expanded) identifier identifier

247. Effects of Grape Seed Extract and Origanum Onites Essential Oil on Cisplatin-Induced Hepatotoxicity in Rats

ÇETİN A., Arslanbas U., SARAYMEN B., CANÖZ Ö., ÖZTÜRK A., Sagdic O.
UHOD-ULUSLARARASI HEMATOLOJI-ONKOLOJI DERGISI , cilt.21, sa.3, ss.133-140, 2011 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

248. Characterization of Butter Spoiling Yeasts and Their Inhibition by Some Spices

Sagdic O., Ozturk I., Bayram O., KESMEN Z., Yilmaz M. T.
JOURNAL OF FOOD SCIENCE , cilt.75, sa.9, 2010 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

249. Inhibition of Heat Resistant Molds: Aspergillus fumigatus and Paecilomyces variotii by Some Plant Essential Oils

Gumus T., Demirci A. S., Sagdic O., Arici M.
FOOD SCIENCE AND BIOTECHNOLOGY , cilt.19, sa.5, ss.1241-1244, 2010 (SCI-Expanded) identifier identifier

250. Evaluation of Listeria monocytogenes Survival in Ice Cream Mixes Flavored with Herbal Tea Using Taguchi Method

Ozturk I., GÖLEÇ A., Karaman S., Sagdic O., Kayacier A.
FOODBORNE PATHOGENS AND DISEASE , cilt.7, sa.10, ss.1263-1267, 2010 (SCI-Expanded) identifier identifier identifier

251. Bioactivity and mineral contents of wild-grown edible Morchella conica in the Mediterranean Region

Ozturk I., ŞAHAN S., ŞAHİN U., EKİCİ L., Sagdic O.
JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , cilt.5, ss.453-457, 2010 (SCI-Expanded) identifier identifier

252. Effects of thyme and rosemary essential oils on the growth of two aflatoxigenic Aspergillus flavus strains

Ozcakmak S., Dervisoglu M., PEMBECI-KODOLBAS C., Sagdic O.
Journal of Applied Botany and Food Quality , cilt.83, sa.2, ss.170-174, 2010 (SCI-Expanded) identifier identifier

253. Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys

SİLİCİ S., Sagdic O., EKİCİ L.
FOOD CHEMISTRY , cilt.121, sa.1, ss.238-243, 2010 (SCI-Expanded) identifier identifier

254. Determination of Fatty Acids and Chemical Characteristics of Cokelek Cheese from Cows Milk Using of L. helveticus and/or Yoghurt Bacteria

ŞİMŞEK B., Sagdic O.
FOOD SCIENCE AND TECHNOLOGY RESEARCH , cilt.16, sa.3, ss.179-184, 2010 (SCI-Expanded) Creative Commons License identifier identifier

255. Antioxidative, antiradical, and antimicrobial activities of extracts from Antep Pistachio hulls

Ozturk I., Ekici L., Yetim H., Sagdic O.
JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , cilt.5, sa.2, ss.163-167, 2010 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

256. Compositions, antioxidant and antimicrobial activities of Helichrysum (Asteraceae) species collected from Turkey

ALBAYRAK S., Aksoy A., Sagdic O., Hamzaoglu E.
FOOD CHEMISTRY , cilt.119, sa.1, ss.114-122, 2010 (SCI-Expanded) identifier identifier

257. Phenolic compounds and antioxidant and antimicrobial properties of Helichrysum species collected from eastern Anatolia, Turkey

ALBAYRAK S., Aksoy A., Sagdic O., Budak U.
TURKISH JOURNAL OF BIOLOGY , cilt.34, sa.4, ss.463-473, 2010 (SCI-Expanded) identifier identifier

258. Insecticidal activity of the essential oils from different plants against three stored-product insects.

AYVAZ A., Sagdic O., KARABORKLU S., OZTURK I.
Journal of insect science (Online) , cilt.10, ss.21, 2010 (SCI-Expanded) Creative Commons License identifier identifier identifier

259. Study on chemical composition and biological activities of essential oil and extract from Salvia pisidica

ÖZKAN G., Sagdic O., GÖKTÜRK R. S., ÜNAL O., ALBAYRAK S.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.43, sa.1, ss.186-190, 2010 (SCI-Expanded) identifier identifier

260. A concise review: Antioxidant effects and bioactive constituents of grape

ÇETİN A., Saǧdiç O.
Erciyes Tip Dergisi , cilt.31, sa.4, ss.369-375, 2009 (SCI-Expanded) identifier

261. Bioactivities of essential oil and extract of Thymus argaeus, Turkish endemic wild thyme

Sagdic O., ÖZKAN G., Aksoy A., Yetim H.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.89, sa.5, ss.791-795, 2009 (SCI-Expanded) identifier identifier

262. Effect of collection time on biological activity of clary sage (Salvia Sclarea)

Tulukcu E., Sagdic O., ALBAYRAK S., EKİCİ L., Yetim H.
Journal of Applied Botany and Food Quality , cilt.83, sa.1, ss.44-49, 2009 (SCI-Expanded) identifier identifier

263. Growth-Death Kinetics of Listeria Monocytogenes in Strained Yogurt

Akkaya L., Telli R., Sagdic O.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.12, sa.3, ss.705-712, 2009 (SCI-Expanded) identifier identifier

264. Fumigant toxicity of five essential oils against the eggs of Ephestia kuehniella zeller and Plodia interpunctella (Hübner) (Lepidoptera: Pyralidae)

AYVAZ A., Karaborklu S., Sagdic O.
Asian Journal of Chemistry , cilt.21, sa.1, ss.596-604, 2009 (SCI-Expanded) identifier identifier

265. Role of grape seed extract on methotrexate induced oxidative stress in rat liver

ÇETİN A., KAYNAR L., KOÇYİĞİT I., Hacioglu S. K., SARAYMEN R., ÖZTÜRK A., et al.
American Journal of Chinese Medicine , cilt.36, sa.5, ss.861-872, 2008 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

266. Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballs

Gumus T., Demirci A. S., Velioglu H. M., Velioglu S. D., Yilmaz I., Sagdic O.
RADIATION PHYSICS AND CHEMISTRY , cilt.77, sa.9, ss.1093-1096, 2008 (SCI-Expanded) identifier identifier

267. Fatty acid compositions of cold press oils of seven edible plant seeds grown in Turkey

Yetim H., Sagdic O., Ozturk I.
Chemistry of Natural Compounds , cilt.44, sa.5, ss.634-636, 2008 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

268. The effects of using alternative sweeteners to sucrose on ice cream quality

ÖZDEMİR C., DAĞDEMİR E., ÖZDEMİR S., Sagdic O.
Journal of Food Quality , cilt.31, sa.4, ss.415-428, 2008 (SCI-Expanded) identifier identifier

269. The effect of grape seed extract on radiation-induced oxidative stress in the rat liver

ÇETİN A., KAYNAR L., KOÇYİĞİT I., Hacioǧlu S. K., SARAYMEN R., ÖZTÜRK A., et al.
Turkish Journal of Gastroenterology , cilt.19, sa.2, ss.92-98, 2008 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

270. Antimicrobial and antioxidant activities of Helichrysum species from the Mediterranean region of Turkey

ALBAYRAK S., Sagdic O., Aksoy A., Hamzaoglu E.
Asian Journal of Chemistry , cilt.20, sa.4, ss.3143-3152, 2008 (SCI-Expanded) identifier identifier

271. Biological activities of the extracts of two endemic Sideritis species in Turkey

Sagdic O., Aksoy A., Ozkan G., EKİCİ L., ALBAYRAK S.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.9, sa.1, ss.80-84, 2008 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

272. Phenolic compounds of origanum sipyleum l. Extract, and its antioxidant and antibacterial activities

ÖZKAN G., Sagdic O., EKİCİ L., Ozturk I., Ozcan M. M.
Journal of Food Lipids , cilt.14, sa.2, ss.157-169, 2007 (SCI-Expanded) identifier identifier

273. The fate of two Listeria monoeytogenes serotypes in "cig kofte" at different storage temperatures

Durmaz H., Sagun E., Sancak H., Sagdic O.
MEAT SCIENCE , cilt.76, sa.1, ss.123-127, 2007 (SCI-Expanded) identifier identifier identifier

274. Antifungal activity of propolis in four different fruit juices

Koc A. N., Silici S., Mutlu-Sariguzel F., Sagdic O.
FOOD TECHNOLOGY AND BIOTECHNOLOGY , cilt.45, sa.1, ss.57-61, 2007 (SCI-Expanded) identifier

275. Fate of Escherichia coli and E-coli O157 : H7 in apple juice treated with propolis extract

Sagdic O., Silici S., Yetim H.
ANNALS OF MICROBIOLOGY , cilt.57, sa.3, ss.345-348, 2007 (SCI-Expanded) identifier identifier

276. Survival of Escherichia coli O157 : H7 during the storage of Ayran produced with different spices

Simsek B., Sagdic O., Ozcelik S.
JOURNAL OF FOOD ENGINEERING , cilt.78, sa.2, ss.676-680, 2007 (SCI-Expanded) identifier identifier

277. Evaluation of the antibacterial and antioxidant potentials of cranberry (gilaburu, Viburnum opulus L.) fruit extract

Sagdic O., AKSOY A., OZKAN G.
ACTA ALIMENTARIA , cilt.35, sa.4, ss.487-492, 2006 (SCI-Expanded) identifier identifier

278. Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.

YETIM H., Sagdic O., DOGAN M., OCKERMAN H.
Meat science , cilt.74, ss.354-8, 2006 (SCI-Expanded) identifier identifier identifier

279. Inhibitory effects of spice essential oils on the growth of Bacillus species

Ozcan M. M., Sagdic O., Ozkan G.
JOURNAL OF MEDICINAL FOOD , cilt.9, sa.3, ss.418-421, 2006 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

280. Determination of antibacterial effects and total phenolic contents of grape (Vitis vinifera L.) seed extracts

Baydar N. G., Sagdic O., Ozkan G., Cetin S.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.41, sa.7, ss.799-804, 2006 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

281. Total aflatoxin levels of instant foods in Turkey

DOĞAN M., LİMAN B. C., Sagdic O.
Archiv fur Lebensmittelhygiene , cilt.57, sa.2, ss.55-58, 2006 (SCI-Expanded) identifier identifier

282. The effects of nitrite on the survival of Clostridium sporogenes and the autoxidation properties of the Kavurma.

YETIM H., KAYACIER A., KESMEN Z., Sagdic O.
Meat science , cilt.72, ss.206-10, 2006 (SCI-Expanded) identifier identifier identifier

283. Physicochemical and microbiological characteristics and mineral content of herby cacik, a traditional Turkish dairy product

Kucukoner E., Tarakci Z., Sagdic O.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.86, sa.2, ss.333-338, 2006 (SCI-Expanded) identifier identifier

284. Antibacterial activities of the extracts of some herbs used in Turkish herby cheese against Listeria monocytogenes serovars

Sagun E., Durmaz H., Tarakci Z., Sagdic O.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.9, sa.2, ss.255-260, 2006 (SCI-Expanded) Sürdürülebilir Kalkınma identifier

285. The effect of black cumin on ripening of Tulum cheese

Tarakci Z., Ekici K., Sagdic O., Kucukoner E.
Archiv fur Lebensmittelhygiene , cilt.56, sa.6, ss.135-139, 2005 (SCI-Expanded) identifier identifier

286. Production and some properties of yoghurt ice cream in Turkey

ÖZDEMİR C., Demirci M., ÖZDEMİR S., Sagdic O.
Milchwissenschaft , cilt.60, sa.4, ss.419-422, 2005 (SCI-Expanded) identifier identifier

287. Antibacterial effect of Turkish black cumin (Nigella sativa L.) oils

Arici M., Sagdic O., Gecgel U.
GRASAS Y ACEITES , cilt.56, sa.4, ss.259-262, 2005 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

288. Viability of Escherichia coli O157:H7 during the fermentation of tarhana produced with different spices

Sagdic O., Soyyigit H., Ozcelik S., Gul H.
Annals of Microbiology , cilt.55, sa.2, ss.97-100, 2005 (SCI-Expanded) identifier identifier

289. Mould inhibition in different fruit juices by propolis

SİLİCİ S., Koç N. A., MUTLU SARIGÜZEL F., Sagdic O.
Archiv fur Lebensmittelhygiene , cilt.56, sa.4, ss.87-90, 2005 (SCI-Expanded) identifier identifier

290. A study on inhibitory effects of Siğla tree (Liquidambar orientalis Mill. var. orientalis) storax against several bacteria.

Sağdiç O., OZKAN G., OZCAN M., OZCELIK S.
Phytotherapy research : PTR , cilt.19, ss.549-51, 2005 (SCI-Expanded) identifier identifier identifier

291. Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses.

DONMEZ M., Kemal S., Sagdic O., SIMSEK B.
International journal of food sciences and nutrition , cilt.56, ss.157-63, 2005 (SCI-Expanded) identifier identifier identifier

292. Antibacterial effects of single or combined plant extracts

Sagdic O., Yasar S., KİŞİOĞLU A. N.
Annals of Microbiology , cilt.55, sa.1, ss.67-71, 2005 (SCI-Expanded) identifier identifier identifier

293. Sourdough bread production with lactobacilli and S-cerevisiae isolated from sourdoughs

Gul H., Ozcelik S., Sagdic O., Certel M.
PROCESS BIOCHEMISTRY , cilt.40, sa.2, ss.691-697, 2005 (SCI-Expanded) identifier identifier

294. Some characteristics of surk, a traditional turkish cheese

Saǧdiç O., ŞİMŞEK B., Gursoy O. V., Padem H.
Archiv fur Lebensmittelhygiene , cilt.56, sa.1, ss.13-15, 2005 (SCI-Expanded) identifier identifier

295. Antioxidant and antibacterial activities of Turkish endemic Sideritis extracts

ÖZKAN G., Sagdiç O., Özcan M., ÖZÇELİK H., Ünver A.
Grasas y Aceites , cilt.56, sa.1, ss.16-20, 2005 (SCI-Expanded) identifier identifier

296. Antibacterial activities and total phenolic contents of grape pomace extracts

Ozkan G., Sagdic O., Baydar N., Kurumahmutoglu Z.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.84, sa.14, ss.1807-1811, 2004 (SCI-Expanded) identifier identifier

297. Dried rose (Rosa damascena Mill.) dreg: An alternative litter material in broiler production

Aktan S., Sagdic O.
South African Journal of Animal Sciences , cilt.34, sa.2, ss.75-79, 2004 (SCI-Expanded) identifier identifier

298. Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish tulum cheeses

Oner Z., Sagdic O., Simsek B.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.219, sa.5, ss.455-459, 2004 (SCI-Expanded) identifier identifier

299. Comparison of characteristics and fatty acid profiles of traditional Turkish yayik butters produced from goats', ewes' or cows' milk

Sagdic O., DONMEZ M., DEMIRCI M.
FOOD CONTROL , cilt.15, sa.6, ss.485-490, 2004 (SCI-Expanded) identifier identifier

300. Note: Antioxidant and antibacterial activities of Rosa damascena flower extracts

Ozkan G., Sagdic O., Baydar N., Baydar H.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.10, sa.4, ss.277-281, 2004 (SCI-Expanded) identifier identifier

301. Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts

Baydar N., Ozkan G., Sagdic O.
FOOD CONTROL , cilt.15, sa.5, ss.335-339, 2004 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

302. Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey

Baydar H., Sagdic O., Ozkan G., Karadogan T.
FOOD CONTROL , cilt.15, sa.3, ss.169-172, 2004 (SCI-Expanded) identifier identifier

303. Effect of κ-carrageenan on bacteria and some characteristics of yoghurt

Sagdiç O., ŞİMŞEK B., ORHAN H., DOĞAN M.
Milchwissenschaft , cilt.59, ss.45-47, 2004 (SCI-Expanded) identifier

304. Antibacterial effects of Turkish pollen and propolis extracts at different concentrations

Ozcan M., Saǧdiç O., ÖZKAN G.
Archiv fur Lebensmittelhygiene , cilt.55, sa.2, ss.39-40, 2004 (SCI-Expanded) identifier identifier

305. Some characteristics of Lactobacillus isolates from infant faeces

Arici M., Bilgin B., Sagdic O., Ozdemir C.
FOOD MICROBIOLOGY , cilt.21, sa.1, ss.19-24, 2004 (SCI-Expanded) identifier identifier

306. Effect of kappa-carrageenan on bacteria and some characteristics of yoghurt

Sagdic O., Simsek B., Orhan H., Dogan M.
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , cilt.59, ss.45-47, 2004 (SCI-Expanded) identifier identifier

307. Note: Effect of Some Spice Extracts on Bacterial Inhibition

Saǧdiç O., Karahan A., Özcan M., ÖZKAN G.
Food Science and Technology International , cilt.9, sa.5, ss.353-358, 2003 (SCI-Expanded) identifier identifier

308. Microbiological and physicochemical characteristics of Van herby cheese, a traditional Turkish dairy product

Sagdiç O., ŞİMŞEK B., Küçüköner E.
Milchwissenschaft , cilt.58, ss.382-385, 2003 (SCI-Expanded) identifier identifier

309. Biological treatment of cyanide by natural isolated bacteria (Pseudomonas sp.)

Akcil A., Karahan A., Ciftci H., Sagdic O.
MINERALS ENGINEERING , cilt.16, sa.7, ss.643-649, 2003 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

310. Determination of some properties of Turkish Tulum cheeses

ÖNER Z., ŞİMŞEK B., Sagdiç O.
Milchwissenschaft , cilt.58, ss.152-154, 2003 (SCI-Expanded) identifier identifier

311. Note: Inhibition of pathogenic bacteria by essential oils at different concentrations

ÖZKAN G., Saǧdiç O., Özcan M.
Food Science and Technology International , cilt.9, sa.2, ss.85-88, 2003 (SCI-Expanded) identifier identifier

312. Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols

Sagdic O.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY , cilt.36, sa.5, ss.467-473, 2003 (SCI-Expanded) identifier identifier

313. Selection of starters for a traditional Turkish yayik butter made from yoghurt

Sagdic O., Arici M., Simsek O.
FOOD MICROBIOLOGY , cilt.19, sa.4, ss.303-312, 2002 (SCI-Expanded) identifier identifier

314. Antibacterial activity of Turkish spice hydrosols

Saǧdiç O., Özcan M.
Food Control , cilt.14, sa.3, ss.141-143, 2002 (SCI-Expanded) identifier

315. Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7

Saǧdiç O., KUŞÇU A., Özcan M., Özçelik S.
Food Microbiology , cilt.19, sa.5, ss.473-480, 2002 (SCI-Expanded) identifier identifier
Diğer Dergilerde Yayınlanan Makaleler 31

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Dedebas T., Ilter S. M., Ekici L., SAGDIC O.
KSÜ Mühendislik Bilimleri Dergisi , cilt.28, sa.3, ss.1210-1218, 2025 (Hakemli Dergi) Creative Commons License identifier

2. In vitro glycemic index, antioxidant capacity, and sensorial properties of breads enriched with broccoli sprouts

BAYRAM H. M., Ozkan K., YILDIRIM G., Yilmaz M. Y., ÖZTÜRKCAN S. A., SAĞDIÇ O.
Nutrition and Food Science , cilt.55, sa.4, ss.720-733, 2025 (ESCI) identifier

3. Effect of Spirulina Platensis on Textural, Sensory and Some Physicochemical Characteristics in Gluten-free Functional Biscuit Production

Çakır E., BEKİROĞLU H., Göker B., SAGDIC O.
Çukurova Tarım ve Gıda bilimleri dergisi (Online) , cilt.39, sa.1, ss.82-96, 2024 (Hakemli Dergi) identifier

4. Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits

Yalmancı D., Meral H. D., Dere S., Cakmakoglu S. K., Sagdıc O., Dertli E.
TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , cilt.12, sa.4, ss.699-713, 2024 (Hakemli Dergi)

5. The Effect of Gypsophila Extractas Natural Emulsifier on the Steady, Dynamic Rheological Behavior and Microstructural Properties of the Ice Cream Mix

CANKURT H., SAĞDIÇ O., KABLAN H., ARTIK N., KARASU S., TEKİN ÇAKMAK Z. H.
Avrupa Bilim ve Teknoloji Dergisi , 2022 (Hakemli Dergi)

6. Characterization of Feijoa sellowiana leaves based on volatile and phenolic compound compositions and antimicrobial properties

Çebi N., Sağdıç O.
Food Science and Technology (Campinas) , cilt.2021, ss.1-10, 2021 (Hakemli Dergi)

7. Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread

ÇAKIR E., METİN YILDIRIM R., ÖZÜLKÜ G., TÖRNÜK F., TOKER Ö. S., SAĞDIÇ O., et al.
European Food Science and Engineering , cilt.2, sa.2, ss.59-64, 2021 (Hakemli Dergi)

8. OPTIMIZATION OF SOLID-PHASE MICROEXTRACTION CONDITIONS OF MILK CHOCOLATE

OBA İLTER Ş., TOKER Ö. S., Pirouzian H. R., PALABIYIK İ., KONAR N., ARTIK N., et al.
GIDA THE JOURNAL OF FOOD , 2021 (Hakemli Dergi) Creative Commons License

9. BIOACTIVITY, PHYSICOCHEMICAL AND ANTIMICROBIAL PROPERTIES OF VINEGAR MADE FROM PERSIMMON (DIOSPYROS KAKI) PEELS

BAYRAM Y., Ozkan K., SAĞDIÇ O.
SIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES-SIGMA MUHENDISLIK VE FEN BILIMLERI DERGISI , cilt.38, sa.3, ss.1643-1652, 2020 (ESCI) Sürdürülebilir Kalkınma identifier

10. Farklı Partikül Boyutlarındaki Enginar Lifi İlavesinin Köfte Kalitesi Üzerine Etkisi

Atasoy H., Özkan K., Karadağ A., Sağdıç O.
Avrupa Bilim ve Teknoloji Dergisi , cilt.16, ss.275-282, 2019 (Hakemli Dergi)

11. Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins

Ahhmed A., Özer N., Özcan C., Arıcı M., Sağdıç O., Yılmaz M. T., et al.
ACTA SCIENTIFIC NUTRITIONAL HEALTH , cilt.3, sa.7, ss.16-26, 2019 (Hakemli Dergi)

12. Bazı Tıbbi ve Aromatik Bitkilerin Su Ekstraktlarının ve Uçucu Yağlarının Model Gıda Olarak Blok Tip Eritme Peynirinde Clostridium tyrobutyricum ve Toplam Maya-Küf Sayıları Üzerine Etkisi

CANKURT H., SAĞDIÇ O.
Gıda ve yem bilimi-teknolojisi dergisi , sa.21, ss.40-52, 2019 (Hakemli Dergi)

13. Principals of Halal meat products and bioactive properties of their proteins

Ahhmed A., Yılmaz M. T., Sağdıç O., Arıcı M., Yetim H., Sakata J.
Bulletin of Meat and Meat Products , cilt.59, sa.1, ss.17-22, 2018 (Hakemli Dergi)

14. Sources, Production and Food Applications of Prebiotic Oligosaccharides

Demirci M., Sağdıç O., Çavuş M., Pehlivanoğlu H., Çağlar M. Y., Yılmaz M. T.
EUROPEAN JOURNAL OF SCIENCE AND TECHNOLOGY , cilt.6, sa.10, ss.20-31, 2017 (Hakemli Dergi) Creative Commons License

15. Kekik ve Sarımsak Aromatik Sularının Çiğ Süt Peynirinin MikrobiyolojikÖzellikleri Üzerindeki Etkisi

SAĞDIÇ O., CANKURT H., TÖRNÜK F., ARICI M.
Journal of Tekirdag Agricultural Faculty , cilt.14, sa.2, ss.22-33, 2017 (Scopus)

16. Effect of thyme and garlic aromatic waters on microbiological properties of raw milk cheese

SAĞDIÇ O., Cankurt H., TÖRNÜK F., ARICI M.
Journal of Tekirdag Agricultural Faculty , cilt.14, sa.2, ss.22-33, 2017 (ESCI) identifier identifier

17. Determination of HMF in some instant foods and its biodegradation by some lactic acid bacteria in medium and food

Doğan M., Sarıoğlu K., Kayacier A., SAĞDIÇ O.
Annals of Chromatography and Separation Techniques, 1 (1), 1004 (2015) , cilt.1, sa.1, 2015 (Hakemsiz Dergi)

18. Antibacterial activity of the methanol extracts of two endemic Sideritis species of Turkey against plant pathogenic bacteria

Basim H., Ozkan G., SAĞDIÇ O.
Scientific Research and Essays , cilt.7, sa.48, ss.4146-4150, 2012 (Hakemli Dergi)

19. Et tüketimi ve kanser

SAĞDIÇ O., Yetim H.
Erciyes Üniversitesi Fen Bilimleri Enstitüsü Dergisi , cilt.28, sa.2, ss.136-145, 2012 (Hakemli Dergi) Sürdürülebilir Kalkınma

20. Antioxidant, Antiradical and Antimicrobial Potential of Pomegranate Seed and Hull Extracts

SAĞDIÇ O., Ozturk I., Ekici L., Simsek H., Yetim H.
Ernahrung/Nutrition , cilt.34, sa.9, ss.376-379, 2010 (Hakemli Dergi) Sürdürülebilir Kalkınma

21. Yenilebilir Tohum Filizlerinin Fonksiyonel Özellikleri

YETIM H., OZTURK I., TÖRNÜK F., SAĞDIÇ O., Hayta M.
GIDA , cilt.35, sa.3, ss.205-210, 2010 (Hakemli Dergi)

22. Yenilebilir Tohum Filizlerinin Mikrobiyal Güvenliği

YETIM H., TÖRNÜK F., OZTURK I., SAĞDIÇ O.
AKADEMİK GIDA , cilt.8, sa.2, ss.18-23, 2010 (Hakemli Dergi)

23. Bitkisel ürünlerin ve gıdaların antioksidan kapasitelerinin belirlenmesinde kullanılan yöntemler

SAĞDIÇ O., Aksoy A.
Erciyes Üniversitesi Fen Bilimleri Enstitüsü Dergisi , cilt.26, sa.4, ss.401-409, 2010 (Hakemli Dergi)

24. Yenilebilir bitki ve tohum filizlerinin fonksiyonel özellikleri

Ozturk I., Törnük F., SAĞDIÇ O.
Gıda dergisi , cilt.35, sa.3, ss.205-210, 2010 (Hakemli Dergi)

25. Gıdalarda Dioksin Kontaminasyonu ve İnsan Sağlığı Üzerine Etkileri

Yetim H., SAĞDIÇ O., Kesmen Z.
Gıda Teknolojileri Elektronik Dergisi , cilt.4, sa.2, ss.9-15, 2009 (Hakemli Dergi)

26. Serbest radikaller ve antioksidan gıdalarla inhibisyonu

SAĞDIÇ O., Ekici L.
Gıda dergisi , cilt.33, sa.5, ss.251-260, 2008 (Hakemli Dergi)

27. Gıda endüstrisinde alternatif bir dezenfektan: Ozon

SAĞDIÇ O., Kesmen Z.
Gıda Teknolojileri Elektronik Dergisi , cilt.1, sa.1, ss.47-57, 2006 (Hakemli Dergi) Sürdürülebilir Kalkınma

28. Probiyotik ve prebiyotiklerin fonksiyonel özellikleri

SAĞDIÇ O., Küçüköner E., Özçelik S.
ATATÜRK ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ DERGİSİ , cilt.35, sa.3, ss.221-228, 2004 (Hakemli Dergi)

29. Antibacterial effect of narince grape (Vitis vinifera L.) pomace extract

SAĞDIÇ O., Göktürk-Baydar N.
Selçuk Universitesi, Ziraat Fakültesi Dergisi , cilt.17, sa.32, ss.53-56, 2003 (Hakemli Dergi)

30. Isparta piyasasında tüketime sunulan dondurmaların kimyasal ve mikrobiyolojik kalitesi

SAĞDIÇ O., Tülüoğlu D. D., Özçelik S., Şimşek B.
ATATÜRK ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ DERGİSİ , cilt.33, sa.4, ss.441-446, 2002 (Hakemli Dergi)

31. Isparta ilinde ailelerin süt ve süt ürünleri tüketimi üzerine değerlendirmeler

SAĞDIÇ O., Orhan H.
Selçuk Üniversitesi Ziraat Fakültesi Dergisi , cilt.16, sa.29, ss.53-58, 2002 (Hakemli Dergi)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 205

1. Mikrobiyal Gıda Zehirlenmelerinde Son Gelişmeler ve Adli Tıbbi Açıdan Değerlendirilmesi

SAĞDIÇ O., DERE S., MUTLU D., KAYACAN ÇAKMAKOĞLU S., ÖZTÜRK H. İ.
Türkiye 2. Gıda Mikrobiyolojisi Kongresi, Türkiye, 4 - 06 Eylül 2025, (Özet Bildiri)

2. CHEMICAL CHARACTERIZATION AND EVALUATION OF BIOACTIVE PROPERTIES OF POSTBIOTICS DERIVED FROM YEAST STRAINS CULTIVATED IN DIFFERENT MEDIA

Mutlu D., Kayacan Çakmakoğlu S., Sağdıç O.
4 th INTERNATIONAL FOOD CHEMISTRY CONGRESS, Antalya, Türkiye, 8 - 10 Mayıs 2025, (Özet Bildiri)

3. Exploring the Fermented Nutricosmetics

KAYACAN ÇAKMAKOĞLU S., MUTLU D., SAĞDIÇ O.
4 th INTERNATIONAL FOOD CHEMISTRY CONGRESS, 8 - 10 Mayıs 2025, (Özet Bildiri)

4. Gıda Kaynaklı Biyoaktif Bileşiklerin Nutrikozmetik Olarak Kullanımları

SAĞDIÇ O., KARAKAŞ C. Y., MUTLU D.
Fitovizyon Kongresi, 22 - 23 Şubat 2025, (Özet Bildiri)

5. Development of Novel Antimicrobials from Lactic Acid Bacteria as Clean Label Alternatives

DERE S., SAĞDIÇ O., DERTLİ E.
5th International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 25 Eylül 2024, ss.1170, (Özet Bildiri)

6. Characterization of a Glucansucrase from Leuconostoc mesenteroides AP-40 and Production of Different Oligosaccharides with Acceptor Reactions

DERE S., İSPİRLİ H., KORKMAZ K., SAĞDIÇ O., DERTLİ E.
International Food Innovation and Sustainability Congress, 16 Mayıs 2024, ss.168, (Özet Bildiri)

7. Combining Different Methods with Pulsed Electric Field as a Modification Tool for Starch

MUTLU D., SAĞDIÇ O., TOKER Ö. S.
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.218, (Özet Bildiri)

8. Use of Taguchi Method in Optimization of Food Production

MUTLU D., SAĞDIÇ O.
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.201, (Özet Bildiri) Sürdürülebilir Kalkınma

9. Characterization and potential applications of specific glucansucrases isolated from Weissella spp.

Dere S., Sağdıç O., Dertli E.
Uluslararası Biyoteknoloji Kongresi, İstanbul, Türkiye, 28 - 30 Eylül 2023, ss.75-76, (Özet Bildiri)

10. Laktik Asit Bakterilerinin Bağışıklık Sistemini Geliştirmedeki Rolü

DERE S., DERTLİ E., SAĞDIÇ O.
Türkiye 1. Gıda Mikrobiyolojisi Kongresi, 13 - 16 Eylül 2023, (Özet Bildiri) Sürdürülebilir Kalkınma

11. Yüzey Yanıt Metodolojisi (RSM) Kullanılarak Ekstraksiyon Koşulları Optimize Edilen Liken Örneklerinin Antibakteriyel Özelliklerinin İncelenmesi

Özkan K., Bekiroğlu H., Çebi N., Dere S., Sağdıç O., Özdemir H., et al.
Türkiye 1. Gıda Mikrobiyolojisi Kongresi, Erzurum, Türkiye, 13 - 16 Eylül 2023, ss.70, (Özet Bildiri)

12. Bacillus safensis production towards biocontrol applications

VEHAPİ M., İNAN B., KAYACAN S., KARACAOĞLU B., SAĞDIÇ O., ÖZÇİMEN D.
III. International Enzyme and Bioprocess Days, Tokat, Türkiye, 9 - 11 Eylül 2022, (Özet Bildiri)

13. Cracker production with sourdough microorganisms and investigation of quality characteristics

Bölükbaş B., ÖZÜLKÜ G., BEKİROĞLU H., SAĞDIÇ O.
International conference on design, research and development, Kayseri, Türkiye, 15 - 18 Aralık 2021, (Özet Bildiri)

14. Laktik asit bakterileri ile biyoaktif peptit üretimi

Kayacan Çakmakoğlu S., Sağdıç O.
4th International Eurasian Conference on Biological and Chemical Sciences (EurasianBioChem 2021), Ankara, Türkiye, 24 - 26 Kasım 2021, ss.290, (Özet Bildiri)

15. Bioactive and functional properties of gliadin hydrolysates

BOZKURT F., BEKİROĞLU H., AKMAN P. K., TEKLE Ş., KARASU S., SAĞDIÇ O.
BIO Türkiye-Uluslararası Biyoteknoloji Kongresi, Türkiye, 9 - 11 Eylül 2021, (Özet Bildiri)

16. Investigation of the effect of enzymatic hydrolysis on cytotoxic and antioxidant characters of casein

BEKİROĞLU H., SAĞDIÇ O., Doğan K. F., bozkurt f.
BIO Türkiye-Uluslararası Biyoteknoloji Kongresi, Türkiye, 09 Eylül 2021, (Özet Bildiri)

17. INVESTIGATION OF PHYSICOCHEMICAL, TECHNOLOGICAL AND BIOACTIVE PROPERTIES OF IMMATURE AND MATURE WHOLE EINKORN WHEAT

Erkölencik M. F., Arıcı M., Kahraman B., Tulukçu E., Özülkü G., Sağdıç O.
III. International Agricultural, Biological & Life Science Conference, Edirne, Türkiye, 1 - 03 Eylül 2021, ss.330, (Özet Bildiri)

18. The famous Turkish rose essential oil: Characterization and authenticity monitoring by FTIR, Raman and GC–MS techniques combined with chemometrics

Çebi N., Arıcı M., Sağdıç O.
3rd INTERNATIONAL CONGRESS on ANALYTICAL and BIOANALYTICAL CHEMISTRY, Elazığ, Türkiye, 22 - 26 Mart 2021, ss.88, (Özet Bildiri)

19. Natural Food Colorants From Tulip Petals

Arıcı M., Sağdıç O., Metin Yıldırım R., Karaagacli M.
Uluslararası Mezopotamya Tarım Kongresi , Diyarbakır, Türkiye, 22 - 25 Eylül 2014, ss.1111, (Özet Bildiri) Creative Commons License Sürdürülebilir Kalkınma

20. Determination of Marker Peptides In Bovine and Porcine Gelatins By Nano-LC-MS/MS Technique

ÇEBİ N., Yayla M. E., Doğan C., SAĞDIÇ O.
2. Uluslararası Hayvansal Gıdalar Kongresi, Famagusta, Kıbrıs (Kktc), 08 Kasım 2018, ss.22, (Özet Bildiri)

21. Determination the Origin of Gelatin in Yogurt and Ice Cream by Using ATR-FTIR Technique Combined Chemometrics

ÇEBİ N., Doğan C., Meşe A. E., Özdemir D., Sağdıç O.
2. International Congress on Food of Animal Origin, Famagusta, Kıbrıs (Kktc), 08 Kasım 2018, ss.20, (Tam Metin Bildiri)

22. Characterization of proteins in gastrocnemius muscle derived from beef as affected by heat at divergent temperatures

BEKİROĞLU H., ORDU H. R., YILMAZ B., YILDIRIM S., AHHMED A., SAĞDIÇ O.
2. ULUSLARARASI HAYVANSAL GIDALAR KONGRESİ, Bafra, Kıbrıs (Kktc), 08 Kasım 2018, ss.36-37, (Tam Metin Bildiri)

23. Determination of the Quality Characteristic of Glucomannan Additive Sour Dough Bread

ÖZMEN D., BEKİROĞLU H., SAĞDIÇ O.
2.Uluslararası Hayvansal Gıdalar Kongresi, Bafra, Kıbrıs (Kktc), 08 Kasım 2018, ss.19-20, (Tam Metin Bildiri)

24. Çeşitli Antioksidanların Yemeklik Yağların Oksidasyonu ÜzerineEtkisinin FTIR Tekniği ile Değerlendirilmesi

Çebi N., Sağdıç O., Yılmaz M. T., Arıcı M.
2. Uluslararası Hayvansal Gıdalar Kongresi, Girne, Kıbrıs (Kktc), 08 Kasım 2018, ss.21, (Özet Bildiri)

25. Antimicrobial activity of different monofloral bee pollens against foodborne pathogens

BEKİROĞLU H., SAĞDIÇ O.
European Biotechnology Congress, Athens, Yunanistan, 26 - 28 Nisan 2018, cilt.280, (Özet Bildiri) identifier

26. The industrial application of Chorchorus olitorius mucilage in preserving quality of prime beef steaks stored at low temperature

ARICI M., AWAD N., ÇAM M., YILMAZ M. T., SAĞDIÇ O., TÖRNÜK F.
The Japan Food Machinery Manufacturers’xx Association, Tokyo, Japonya, 12 - 15 Haziran 2018, cilt.83, (Tam Metin Bildiri)

27. Determination of Quality Characteristics of Sourdough Bread Made With Kavut

BEKİROĞLU H., SAĞDIÇ O.
7th INTERNATIONAL SYMPOSIUM ON SOURDOUGH, Cork, İrlanda, 06 Haziran 2018, ss.97, (Tam Metin Bildiri)

28. EFFECTS OF GAMMA IRRADIATION AND UV-C LIGHT ON DECONTAMINATION OF BEE POLLENS

KAYACAN S., SAĞDIÇ O.
4th INTERNATIONAL CONFERENCE ON ENGINEERING AND NATURAL SCIENCES, Kiev, Ukrayna, 02 Mayıs 2018, ss.121, (Özet Bildiri)

29. BIOACTIVE CHARACTERISTICS OF PEEL AND FRUIT OF MEDLAR (MESPILUS GERMANICA L.) EXTRACTED WITH DIFFERENT SOLVENTS

BEKİROĞLU H., KAYACAN S., SAĞDIÇ O.
4th International Conference on Engineering and Natural Sciences, 2 - 06 Mayıs 2018, (Özet Bildiri)

30. DETERMINATION OF THE CHARACTERISTICS OF YOGHURT LIKE PRODUCT FROM BUFFALO MILK WITH PROBIOTIC STRAINS

BEKİROĞLU H., ÇAKIR E., ARICI M., SAĞDIÇ O.
The 4th International Symposium on “Traditional Foods from Adriatic to Caucasu, Kyrenia, Kıbrıs (Kktc), 19 Nisan 2018, ss.282, (Tam Metin Bildiri)

31. Determination of Some Pomological and Physicochemical Properties of Deer Apple Fruits (Malus trilobata v Eriolobus trilobatus) Grown in Mediterranean Region

DEMİRCAN H., SAĞDIÇ O., US A. A., KAYACAN S., Özkan K., Oral R. A., et al.
International Conference on Raw Materials to Processed Foods, Antalya, Türkiye, 11 Nisan 2018, (Özet Bildiri)

32. Optimization of the Parameters of Microwave (MAE) andUltrasound Assisted (UAE) Extraction of Purple Basil LeafPhenolics

Kocamaz Özcan B., SAĞDIÇ O., KARASU S.
International Conference on RAW MATERIALS TO PROCESSED FOODS, 11 - 13 Nisan 2018, (Özet Bildiri)

33. Safrandan Renk Pigmentlerinin Ultrason Destekli Ekstraksiyonunun Optimizasyonu ve Elde Edilen Ekstraktların Biyoaktif Bilesenlerinin Belirlenmesi

Bayram Y., Özkan K., KARASU S., SAĞDIÇ O.
2nd International Conference on Agriculture, Forest, Food Sciences and Technologies, İzmir, Türkiye, 02 Nisan 2018, ss.1-4, (Özet Bildiri)

34. Accreditation of Halal meat products and diversity of their protein properties

Ahhmed A., Yilmaz M. T., Sağdiç O., Arici M., Yetim H., Sakata R.
59th meeting of Japan Society for Meat Science and Technology, Tokyo, Japonya, 27 - 30 Mart 2018, sa.59, ss.1-5, (Tam Metin Bildiri)

35. Safrandan Renk Pigmentlerinin Ultrason Destekli Ekstraksiyonunun Optimizasyonu ve Elde Edilen Ekstraktların Biyoaktif Bileşenlerinin Belirlenmesi

BAYRAM Y., ÖZKAN K., KARASU S., SAĞDIÇ O.
2nd International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2018 Çeşme-İzmir/ Turkey), İzmir, Türkiye, 2 - 05 Nisan 2018, (Özet Bildiri)

36. EFFECT OF DIFFERENT DRYING METHODS ON DRYING CHARACTERISTICS AND QUALITY PARAMETERS OF JUJUBE FRUITS

KARASU S., DOYMAZ İ., KAYACAN S., SAĞDIÇ O., Cetin B.
3rd INTERNATIONAL CONFERENCE ON ADVANCES IN MECHANICAL ENGINEERING ISTANBUL 201, 19 - 21 Aralık 2017, (Tam Metin Bildiri)

37. Farklı Monofloral Arı Polenlerinin Biyoaktif Bileşenlerine Vakum Kurutmanın Etkisi

KAYACAN S., SAĞDIÇ O.
1. ULUSAL APİTERAPİ KONGRESİ TÜRKİYE UKRAYNA APİTERAPİ ZİRVESİ, İstanbul, Türkiye, 16 Aralık 2017, ss.68, (Tam Metin Bildiri)

38. Perfecting the Technology of Goat’s Milk Ice Cream withTransglutaminase Enzyme

ŞANLIDERE ALOĞLU H., ÖZCAN Y., KARASU S., ÇETİN B., SAĞDIÇ O.
IATS’17 8. Uluslararası İleri Teknolojiler Sempozyumu, Elazığ, Türkiye, 19 - 22 Ekim 2017, ss.108, (Özet Bildiri)

39. Determination Drying Behaviour of Deer Apple Fruits (Malus Trilobata v Eriolobus trilobatus)

Demircan H., Özkan K., KAYACAN S., US A. A., Sarıoğlu K., Oral R. A., et al.
17th International Nutrition and Diagnostics Conference, Prag, Çek Cumhuriyeti, 09 Ekim 2017, ss.90, (Özet Bildiri)

40. Determination of Drying Behaviour of Deer Apple Fruits (Malus trilobata v Eriolobatus trilobatus)

DEMİRCAN H., ÖZKAN K., KAYACAN S., US A. A., SARIOĞLU K., ORAL R. A., et al.
17th International Nutrition and Diagnostics Conference, 9 - 12 Ekim 2017, (Özet Bildiri)

41. Investigation of Antimicrobial Activity of Deer Apple Fruits (Malus trilobata v Eriolobus trilobatus)

DEMİRCAN H., ÖZKAN K., KAYACAN S., US A. A., SARIOĞLU K., ORAL R. A., et al.
17th International Nutrition and Diagnostics Conference, 9 - 12 Ekim 2017, (Özet Bildiri)

42. R and D Activities and the Current Project Supports in EngineeringResearches

SAĞDIÇ O.
2nd International Conference on Advanced EngineeringTechnologies - ICADET 2017, Bayburt, Türkiye, 21 - 23 Eylül 2017, ss.1653, (Özet Bildiri)

43. Rheological and Textural Properties of Compound Chocolate: The Effect of Different Vegetable Oils and Their Concentrations

TOKER Ö. S., SAĞDIÇ O., Dağlıoğlu O., Konar N., Taşan M., Şener D.
IFT, Chicago, Amerika Birleşik Devletleri, 11 Temmuz 2016, ss.1, (Özet Bildiri)

44. Physicochemical, Phenolic And Anthocyanin Characterization Of The Tulips Waste As A Potential Of Natural Colorant

ARICI M., SAĞDIÇ O., KARASU S., Çam M., DURAK M. Z.
3rd International Conference on Engineering and Natural sciences, 3 - 07 Mayıs 2017, ss.745, (Özet Bildiri)

45. Encapsulation Of Tulip Petal Anthocyanin Extract And Use In Food Model System

SAĞDIÇ O., ARICI M., KARASU S.
3rd International Conference on Engineering and Natural sciences, 3 - 07 Mayıs 2017, (Özet Bildiri)

46. Detection of starch in yoghurt using ATR-FTIR spectroscopy

US A. A., METİN YILDIRIM R., ÖZÜLKÜ G., BAYRAKTAR F. Ş., SAĞDIÇ O.
2nd International Balkan Agriculture Congress, 16 - 18 Mayıs 2017, (Özet Bildiri)

47. FT-Ir identification of phytase active lactic acdi bacteria and yeasts from sourdough samples

KARAMAN K., SAĞDIÇ O., DURAK M. Z.
International conference on Agriculture Forest Food Sciences and Technologies, 15 - 17 Mayıs 2017, (Özet Bildiri)

48. Effect of some hydrosols and essential oils on various properties of block type processed cheese

Cankurt H., Sağdıç O.
III. INTERNATIONAL CONFERENCE ON ENGINEERING AND NATURAL SCIENCES (ICENS), Budapest, Macaristan, 3 - 07 Mayıs 2017, (Özet Bildiri)

49. Effect of some hydrosols and essential oils on various properties of block type processed cheese

CANKURT H., SAĞDIÇ O.
III INTERNATIONAL CONFERENCE ON ENGINEERING AND NATURAL SCIENCES (ICENS), Budapest, Macaristan, 3 - 07 Mayıs 2017, (Özet Bildiri)

50. Investigation of Aroma Profiles of Crab Apple (Malus trilobata v Eriolobus trilobatus) at Different Temperatures and Dryers

Kayacan S., Us A. A., Sağdıç O., Oral R. A.
1 st International Congress on Medicinal and Aromatic Plants, Konya, Türkiye, 10 Mayıs 2017, ss.1767, (Özet Bildiri)

51. BIOACTIVE AND AROMATIC PROPERTIES OF DIFFERENT LOQUAT VARIETIES

Erkolencik M. F., US A. A., SAĞDIÇ O., ARICI M.
I. International Congress on Medical and Aromatic Plants "Natural and Healthy Life", Konya, Türkiye, 10 Mayıs 2017, ss.433, (Tam Metin Bildiri)

52. In vitro Bioavailability of Different Monofloral Bee Pollens from Turkey

KAYACAN S., SAĞDIÇ O.
The 3rd International Conference on Engineering and Natural Sciences, Budapeşte, Macaristan, 03 Mayıs 2017, ss.661, (Tam Metin Bildiri)

53. In-vitro Bioavailability of Different Monofloral Bee Pollens

KAYACAN S., SAĞDIÇ O.
III International Conference on Engineering and Natural Science, 3 - 07 Mayıs 2017, (Özet Bildiri)

54. Rheological Properties of Dextrans Produced by Leuconostoc mesenteroides Isolated from Different Molasses

TOKER Ö. S., Özkaya T., SAĞDIÇ O.
15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.166, (Özet Bildiri)

55. Gıda Açısından Helâl Turizmin Değerlendirilmesi

TEKLE Ş., SAĞDIÇ O., DURAK M. Z.
1. INTERNATIONAL HALAL TOURISM CONGRESS, Alanya, Türkiye, 7 - 09 Nisan 2017, ss.882-889, (Tam Metin Bildiri)

56. Phytase activities of lactic acid bacteria and yeasts

Karlidag S., ARICI M., SAĞDIÇ O.
6th International Chemistry Congress, Riyad, Suudi Arabistan, 08 Kasım 2016, (Özet Bildiri)

57. Identification and determination of some bioactive and allergenic compounds in licorice using LC/ESI-MSMS

Bayraktar F. Ş., US A. A., Özcan N., SAĞDIÇ O.
15th International Conference on Food Processing & Technology, Roma, İtalya, 27 Ekim 2016, ss.88, (Tam Metin Bildiri)

58. Rheological properties of gelatins extracted from gilt head bream

Tekle Ş., SAĞDIÇ O., TOKER Ö. S., Baltacı C.
2nd Congress on Food Structure & Design, Antalya, Türkiye, 26 Ekim 2016, ss.168-169, (Özet Bildiri)

59. The Importance of Hydrocolloids in Confectionery Products

TOKER Ö. S., Konar N., SAĞDIÇ O.
2nd Congress on Food Structure & Design, Antalya, Türkiye, 26 Ekim 2016, ss.176-177, (Özet Bildiri)

60. Fourier Transform Infrared (Kızılötesi) Spectroskopisi Kullanılarak Bal Ürünlerindeki Arı Sütünün Varlığının ve Miktarının Belirlenmesine Yönelik Metot Geliştirilmesi

Bozkurt F., Sagdic O., YILMAZ M. T.
Türkiye 12. Gıda Kongres, Edirne, Türkiye, 05 Ekim 2016, ss.56-58, (Tam Metin Bildiri)

61. Recent and advanced techniques for encapsulation of probiotic bacteria to maintain their biofunctionality

Ermis E., Meral R., YILMAZ M. T., SAĞDIÇ O., ARICI M.
European Biotechnology Conference, Letonya, 5 - 07 Mayıs 2016, cilt.231, (Özet Bildiri) identifier

62. Physical and sensory characteristics of cake enriched with honeybee pollen

ÖZÜLKÜ G., METİN YILDIRIM R., SAĞDIÇ O., ARICI M.
15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.161, (Tam Metin Bildiri)

63. Antibacterial activity of curcumin loaded gliadin nanofiber mats fabricated by electrospinning technique

Yılmaz M. T., Akman P. K., Sağdıç O.
12th Nanoscience and Nanotechnology Conference, Kocaeli, Türkiye, 3 - 05 Haziran 2016, (Yayınlanmadı)

64. Helal Gıda Denetiminde Jelatin, Glutamat ve L-Sisteinin Kaynağına Yönelik Hızlı, Ekonomik ve Pratik Tespit Metotlarının Geliştirilmesi, Uygulanması ve Yaygınlaştırılması

Meşe A. E., Özdemir D., ÇEBİ N., Develioğlu A., Öztürk T., doğan C., et al.
8. Ulusal Analitik Kimya Kongresi, Isparta, Türkiye, 30 Mayıs 2016, (Tam Metin Bildiri)

65. Impact of gamma-irradiation on pasting properties of pea starch

Gumus T., Toker O. S., Yildiz O., Karaman S., Palabiyik I., SAĞDIÇ O.
15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.307, (Özet Bildiri)

66. Textural and Sensory Properties of Jellies: Effect of Glucose Syrup and Sucrose Concentration

Özcan Ö., TOKER Ö. S., Mutlu Z., SAĞDIÇ O., Akbaş N., Çelik G., et al.
15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.208, (Özet Bildiri)

67. Physical and Sensory Charachteristics of Cake Enriched with Honeybee Pollen

ÖZÜLKÜ G., METİN YILDIRIM R., SAĞDIÇ O., ARICI M.
15th International Cerael and Bread Congress, 18 - 21 Nisan 2016

68. Investigating the Usage Possibilities of Different Oils in Formulation of Compound Chocolate Considering Melting and Color Porperties

TOKER Ö. S., Şener D., SAĞDIÇ O., Dağlıoğlu O., Konar N., Taşan M., et al.
15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.209, (Özet Bildiri)

69. Production of Sugar-free Milk Chocolate using ß-V Seed Crystals

Goktas H., Konar N., Toker O., SAĞDIÇ O.
15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.97, (Özet Bildiri) Sürdürülebilir Kalkınma

70. Functional Chocolate and Chocolate Products: Reality or Fiction

Genç Polat D., TOKER Ö. S., Oba Ş., Konar N., SAĞDIÇ O., Artık N.
15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.96, (Özet Bildiri)

71. Using some hydrocolloids in milk chocolate as prebiotic agent: Interaction between process conditions and rheological parameters

Toker O. S., Genc Polat D., Ozhan B., Poyrazoglu E., Artik N., SAĞDIÇ O.
2nd Food Structure and Functionality Forum Symposium, From Molecules to Functionality 28 February – 2 March 2016, 01 Mart 2016, (Tam Metin Bildiri)

72. Determination of functionality of exopolysaccharide (EPS) producing probiotic cultures on technological and physicochemical properties of ice cream

YILMAZ M. T., Toker Ö. S., Dertli E., Tatlisu N. B., Sagdic O., Arici M.
2014 Annual Conference & Exhibition Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, İstanbul, Türkiye, 14 Kasım 2014, ss.41-47, (Tam Metin Bildiri)

73. Steady State Rheological Properties of Rose Hip Molasses: Effect of Temperature

SAĞDIÇ O., TOKER Ö. S., US A. A., ARICI M.
The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 01 Ekim 2015, ss.329, (Tam Metin Bildiri)

74. Rheological properties of compound chocolate refined at different levels

TOKER Ö. S., Şener D., SAĞDIÇ O., Zorlucan F. T., Dağlıoğlu O., Konar N.
The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus, Sarajevo, Bosna-Hersek, 01 Ekim 2015, ss.143, (Özet Bildiri)

75. Bioactivity and Chemical Properties of Rose Hip Molasses

US A. A., TOKER Ö. S., SAĞDIÇ O.
The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 01 Ekim 2015, ss.486, (Tam Metin Bildiri)

76. Biodiversity of Lactic Acid Bacteria in Turkish Sourdough and Genotypic Determination ofTheir Exopolysaccharide EPS Production Characteristics

DERTLİ E., MERCAN E., KARAMAN S., ARICI M., YILMAZ M. T., SAĞDIÇ O.
The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2014, (Özet Bildiri)

77. Effect of ball mill mixing rate and time on the rheological properties of compound chocolate

TOKER Ö. S., Zorlucan T. F., Dağlıoğlu O., Şener D., Konar N., SAĞDIÇ O.
The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus, Sarajevo, Bosna-Hersek, 01 Ekim 2015, ss.412, (Özet Bildiri)

78. Identification of Yeast Isolated from Turkish Sourdough

DURAK M. Z., METİN YILDIRIM R., ÖZÜLKÜ G., ARICI M., SAĞDIÇ O.
VIth Sourdough Symposium, Nantes, Fransa, 30 Eylül 2015, ss.72, (Özet Bildiri)

79. Bread making performance of yeast isolated from Turkish sourdough

ÖZÜLKÜ G., METİN YILDIRIM R., Yılmaz D., ARICI M., DURAK M. Z., SAĞDIÇ O.
6th Sourdough Symposium, Nantes, Fransa, 30 Eylül 2015, ss.30, (Tam Metin Bildiri)

80. Identification of Lactic Acid Bacteria Isolated form Turkish Industrial Sourdough Samples

Cakir E., Durak M. Z., Metin Yıldırım R., Özülkü G., Arıcı M., Sağdıç O.
6.Sourdough Symposium, Nantes, Fransa, 30 Eylül - 02 Ekim 2015, ss.73, (Özet Bildiri)

81. Determination of yeast diversity in Turkish sourdough by FT-IR spectroscopy

METİN YILDIRIM R., ÖZÜLKÜ G., DURAK M. Z., ARICI M., SAĞDIÇ O.
VIth Sourdough Symposium, Nantes, Fransa, 30 Eylül 2015, ss.71, (Özet Bildiri)

82. Olive paste powder potential ingredient for increasing functionality of many traditional foods

İÇYER N. C., TOKER Ö. S., KARASU S., TÖRNÜK F., ARICI M., SAĞDIÇ O.
The 3rd international symposium on traditional foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, ss.572, (Özet Bildiri)

83. The Effect of Cephalaria syriaca Addition on Bread Volume

İÇYER N. C., TOKER Ö. S., KARASU S., TÖRNÜK F., ARICI M., BOZKURT F., et al.
The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 Ekim 2015, ss.74, (Özet Bildiri)

84. Physicochemical properties of Cephalaria syriaca seeds grown in different regions of Turkey

TÖRNÜK F., ELİF ŞEYMA U., YILMAZ M. T., SAĞDIÇ O., ARICI M.
The 3rd international symposium on traditional foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, ss.88, (Özet Bildiri) Sürdürülebilir Kalkınma

85. Steady Dynamic and Time Dependent Rheological Properties of Sour Orange Sauce

İÇYER N. C., TOKER Ö. S., KARASU S., TÖRNÜK F., ARICI M., BOZKURT F., et al.
The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 Ekim 2015, ss.370, (Özet Bildiri)

86. Identification of Lactic Acid Bacteria Isolated from Turkish Industrial Sourdough Samples

Çakır E., DURAK M. Z., Metin Yıldırım R., Özülkü G., ARICI M., SAĞDIÇ O.
VI. Sourdough Symposium, 30 Eylül - 02 Ekim 2015, (Özet Bildiri)

87. Determination of yeast diversity in Turkish sourdough by FT-IR spectroscopy

Metin Yıldırım R., Özülkü G., Durak M. Z., Arıcı M., Sağdıç O.
6th Sourdough Symposium, Nantes, Fransa, 30 Eylül - 02 Ekim 2015, ss.71, (Özet Bildiri) Creative Commons License

88. Identification of Yeast Isolates from Turkish Sourdough

DURAK M. Z., Yıldırım R. M., Özülkü G., ARICI M., SAĞDIÇ O.
VI. Sourdough Symposium, 30 Eylül - 02 Ekim 2015, (Özet Bildiri)

89. Using inulin to develop prebiotic milk chocolate: Stability under various process conditions

Konar N., Ozhan B., TOKER Ö. S., SAĞDIÇ O., Poyrazoğlu E. S., Artık N.
International Scientific Conference on Probiotics and Prebiotics IPC 2015, Budapeşte, Macaristan, 23 Haziran 2015, ss.83, (Özet Bildiri)

90. Farklı Balların FTIR-ATR Spektroskopisi Kullanılarak Sınıflandırılması

ÇEBİ N., YILMAZ M. T., Dertli E., SAĞDIÇ O.
Uluslararası Arı Ürünlerinin Gıda Güvenliği ve Otantisitesi Kongresi, İstanbul, Türkiye, 21 Mayıs 2015, ss.73, (Tam Metin Bildiri)

91. Orijinleri Farklı Balların FTIR-ATR Spektroskopisi Kullanılarak Sınıflandırılması

ÇEBİ N., YILMAZ M. T., Dertli E., SAĞDIÇ O.
Uluslararası Arı Ürünlerinin Gıda Güvenliği ve Otantisitesi Kongresi, İstanbul, Türkiye, 21 Mayıs 2015, (Tam Metin Bildiri)

92. Methods of Detection of Honey Adulteration Their Advantages and Disadvantages

TOKER Ö. S., DURAK M. Z., SAĞDIÇ O., ARICI M., TÖRNÜK F.
From Hive to Table 2015, 21 - 22 Mayıs 2015, (Özet Bildiri)

93. Methods of detection of honey edalturation Their advantages and disadvantages

TOKER Ö. S., DURAK M. Z., SAĞDIÇ O., ARICI M., TÖRNÜK F.
International Congress on Safety and Authenticity of Bee Products, İstanbul, Türkiye, 21 - 22 Mayıs 2015, ss.72, (Özet Bildiri)

94. Vakumlu Ortamda Ultrases Yardımıyla Etlerin Kurutulması

Başlar M., Kılıçlı M., Toker Ö. S., Sağdıç O., Arıcı M.
Pamukkale Gıda sempozyumu III, Denizli, Türkiye, 13 - 15 Mayıs 2015, ss.43, (Özet Bildiri)

95. Farklı soğuk pres yağ atıklarının fizikokimyasal özellikleri

Toker Ö. S., Karaman S., Karasu S., Törnük F., Geçgel Ü., Sağdıç O., et al.
İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Türkiye, 28 - 30 Nisan 2015, ss.389, (Özet Bildiri) Creative Commons License

96. Optimization of Solvent for Phenolic Compounds of Tulip: Mixture Desing Approach

UÇAK G., ARICI M., SAĞDIÇ O., TOKER Ö. S.
2nd International Conference on Agricultural and Food Engineering, Kuala Lumpur, Malezya, 01 Aralık 2014, ss.9, (Tam Metin Bildiri)

97. Viscoelastic rheological propeties of salvia gum

YILMAZ M. T., Toker Ö. S., Sağdıç O., Özçelik G., Karaman S., Tulucu E.
1st Congress on Food Structure Design, Porto, Portekiz, 15 Kasım 2014, ss.12-17, (Tam Metin Bildiri)

98. Steady and time dependent rheological properties of Salvia gum

YILMAZ M. T., Sagdic O., Özçelik G., Toker Ö. S., Karaman S., tulukcu E.
1st Congress on Food Structure Design, Porto, Portekiz, 15 Kasım 2014, ss.85-88, (Tam Metin Bildiri)

99. Decontamination of Chicken Breast Meat contaminated with Salmonella Enteritidis by using Vegetable Hydrocols

UÇAK G., TÖRNÜK F., DURAK M. Z., SAĞDIÇ O., YETİM H.
III. Et Ürünleri Çalıştayı, Tokat, Türkiye, 16 Ekim 2014, ss.22, (Özet Bildiri)

100. Chemical and Functional Properties of Cold Press Oil By-products

TOKER Ö. S., KARAMAN S., KARASU S., TÖRNÜK F., SAĞDIÇ O., Geçgel Ü., et al.
International Mesopotamia Agriculture Congress, Diyarbakır, Türkiye, 22 Eylül 2014, ss.258-259, (Tam Metin Bildiri)

101. Tadı Eski Kendisi Yeni Ürün Şalgam Ketçabı

CANKURT H., SAĞDIÇ O., YETİM H., DOĞAN C., DOĞAN N.
IV Gelenekesel Gıdalar Sempozyumu, 17 Nisan 2014, (Özet Bildiri)

102. Microbiological, Steady and Dynamic Rheological of Boza Sampes: Temperature Sweep Tests and Applicability of Cox-Merz Rule

ARICI M., ersöz n. b., TOKER Ö. S., YILMAZ M. T., CANKURT H., DURAK M. Z., et al.
2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24 - 26 Ekim 2013, (Özet Bildiri)

103. Develi Pita Bread with Walnuts and Sugar

CANKURT H., SAĞDIÇ O.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24 - 26 Ekim 2013, (Özet Bildiri)

104. Influence of novel active nanocomposite polyethylene films incorporated with nanoclays and plant extracts in controlling lipid oxidation and growth of Escherichia coli O157 H7 in ground beef

TÖRNÜK F., YETİM H., HANÇER M., SAĞDIÇ O.
59th ICoMST International Congress of Meat Science and Technology, İzmir, Türkiye, 18 - 23 Ağustos 2013, ss.85, (Özet Bildiri)

105. Effects of dietary incorporation of Izmir oregano on microbiological properties of broiler meats

YETİM H., EKİCİ L., ÖZTÜRK İ., SAĞDIÇ O., TÖRNÜK F., GÖNÜLALAN Z.
59th ICoMST International Congress of Meat Science and Technology, İzmir, Türkiye, 18 Ağustos - 23 Mart 2013, ss.83, (Özet Bildiri)

106. Decontamination of Salmonella on shell eggs by summer savory

DURAK M. Z., TÖRNÜK F., ÖZTÜRK İ., SAĞDIÇ O.
IAFP’S European Symposium on Food Safety, Marsilya, Fransa, 15 - 17 Mayıs 2013, ss.11, (Özet Bildiri)

107. KETÇAP ÜRETİMİNDE PEYNİRALTI SUYUNUN KULLANILABİLİRLİĞİ ÜZERİNE BİR ARAŞTIRMA

CANKURT H., TÖRNÜK F., SAĞDIÇ O.
TÜRKİYE 11. GIDA KONGRESİ, Türkiye, 10 - 12 Ekim 2012, (Özet Bildiri)

108. Kayseri’de tüketilen etsiz çiğ köftelerdeki uçucu aromatik bileşenlerin belirlenmesi

TÖRNÜK F., ÖZTÜRK İ., KARAMAN S., SAĞDIÇ O., KAYACIER A., TAŞTEMUR B.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.410, (Özet Bildiri)

109. Ketçap üretiminde peyniraltı suyunun kullanılabilirliği üzerine bir araştırm

CANKURT H., TÖRNÜK F., SAĞDIÇ O.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.562, (Özet Bildiri)

110. Multiple response optimization of the effect of processing variables on bacterial population and growth survival kinetics using desirability functions

Yılmaz M. T., Törnük F., Öztürk İ., Sağdıç O., Arıcı M., Durak M. Z., et al.
23rd International ICFMH Symposium FoodMicro, İstanbul, Türkiye, 3 - 07 Eylül 2012, ss.6, (Özet Bildiri)

111. Inhibitory activity of different honey types against foodborne pathogens

Silici S., Dogan Z., SAĞDIÇ O.
XXIII Food Micro 2012, 01 Eylül 2012, (Tam Metin Bildiri)

112. The effect of thyme essential oil on some quality characteristics of chicken meats

YETİM H., EKİCİ L., SAĞDIÇ O., ÖZTÜRK İ., TÖRNÜK F.
58th ICoMST International Congress of Meat Science and Technology, Montreal, Kanada, 12 - 17 Ağustos 2012, ss.87, (Özet Bildiri)

113. DIMIZ YOĞURDU

DEMİRAL E., CANKURT H., SAĞDIÇ O.
III. GELENEKSEL GIDALAR SEMPOZYUMU (KONYA), Türkiye, 10 - 12 Mayıs 2012, (Özet Bildiri)

114. GELENEKSEL BİR YOĞURT ÇEŞİDİ: ’’YANNIK YOĞURDU’’

CANKURT H., DEMİRAL E., SAĞDIÇ O., KARABACAK M.
III. GELENEKSEL GIDALAR SEMPOZYUMU, Türkiye, 10 - 12 Mayıs 2012, (Özet Bildiri)

115. YOĞURT SUYUNUN ŞALGAM SUYU ÜRETİMİNDE DEĞERLENDİRİLMESİ

CANKURT H., SAĞDIÇ O., YETİM H.
III. GELENEKSEL GIDALAR SEMPOZYUMU (KONYA), Türkiye, 10 - 12 Mayıs 2012, (Özet Bildiri)

116. Türkiye de yetişen bazı aromatik bitkilerden elde edilen hidrosollerin antimikrobiyal etkileri ve gıdaların dekontaminasyonunda kullanımı

TÖRNÜK F., ÖZTÜRK İ., SAĞDIÇ O., YETİM H.
3. Geleneksel Gıdalar Sempozyumu, Konya, Türkiye, 10 - 12 Mayıs 2012, ss.539, (Özet Bildiri)

117. Clostridium botulinum presence in honey and health risks

CANKURT H., SAĞDIÇ O.
1. Turkish Congress, Expo and Workshop on Honey and Honeybee Products with International Participation, 22 - 26 Şubat 2012, (Özet Bildiri)

118. Study on the Use of Propolis, Sodium Benzoate and Potassium Sorbate as Surface Antifungals in Storage of Kasar Cheese

CANKURT H., ÖZKÖK D., SAĞDIÇ O.
The First Turkish Congress, Expo and Workshops on Honey and Honeybee Products with International Participation, 22 - 26 Şubat 2012, (Özet Bildiri)

119. Some physicochemical and microbiological quality characteristics of Turkish honeys

TÖRNÜK F., ÖZTÜRK İ., KARAMAN S., SAĞDIÇ O.
The First Turkish Congress, Expo and Workshops on Honey and Honeybee Products, Kayseri, Türkiye, 22 - 26 Şubat 2012, ss.54, (Özet Bildiri)

120. EKZOPOLİSAKKARİT ÜRETEN Streptococcus thermophylus KULLANILARAK STABİLİZATÖRSÜZ DONDURMA ÜRETİMİ

SAĞDIÇ O., CANKURT H., YETİM H., AYDIN F.
7. GIDA MÜHENDİSLİĞİ KONGRESİ, Türkiye, 24 - 26 Kasım 2011, (Özet Bildiri)

121. Utilization of some plant hydrosols as wheat sprout disinfectant

Törnük F., Öztürk İ., Sağdıç O., Yetim H.
TUBITAK 4th International Congress on Food and Nutrition, İstanbul, Türkiye, 12 - 14 Ekim 2011, (Özet Bildiri) Creative Commons License

122. Fruit juice spoilage by Alicyclobacillus and Zygosaccharomyces rouxii

ÖZTÜRK İ., İLTER Ş. M., TÖRNÜK F., SAĞDIÇ O.
IV. International Conference on Environmental, Industrial and Applied Microbiology, Malaga, İspanya, 14 - 16 Eylül 2011, (Özet Bildiri)

123. Efficiency of a commercial liquid spice extracts mix for the decontamination of Listeria monocytogenes and Escherichia coli O157 H7 from meat surface

TÖRNÜK F., GÖKMEN S., BUĞDAYCI K., SAĞDIÇ O., YETİM H.
57th ICoMST International Congress of Meat Science and Technology, Ghent, Belçika, 7 - 12 Ağustos 2011, ss.814-817, (Tam Metin Bildiri)

124. Use of fuzzy logic system and artificial neural network models in prediction of antifungal effect of different grape pomace extracts against Zygosaccharomyces rouxii in apple juice

Sagdic O., Yetim H., YILMAZ M. T.
Novel Approaches in Food Industry, İzmir, Türkiye, 26 Mayıs 2011, ss.12-14, (Tam Metin Bildiri)

125. Effect of Kefir Grains on the Survival of Enterobacter sakazaki in baby foods

CANKURT H., TÖRNÜK F., SAĞDIÇ O.
INTERNATIONAL FOOD CONGRESS NOVEL APPROACHES IN FOOD INDUSTRY, 26 - 29 Mayıs 2011, (Özet Bildiri)

126. Determination of the inhibition effect of sodium benzoate and natamycin on the growth of Zygosaccharomyces bailii in apple juice using response surface methodology

Sagdic O., YILMAZ M. T.
Novel Approaches in Food Industry, İzmir, Türkiye, 26 Mayıs 2011, ss.85-88, (Tam Metin Bildiri)

127. Efficacy of plant hydrosols as natural food sanitizers in inhibition of S aureus on fresh cut apples

SAĞDIÇ O., ÖZTÜRK İ., TÖRNÜK F.
International Food Congress, Novel Approaches in Food Industry, İzmir, Türkiye, 26 - 29 Mayıs 2011, cilt.2, ss.98, (Özet Bildiri)

128. Effect of kefir grains on the survival of Enterobacter sakazaki in baby foods

CANKURT H., TÖRNÜK F., SAĞDIÇ O.
International Food Congress, Novel Approaches in Food Industry, İzmir, Türkiye, 26 - 29 Mayıs 2011, cilt.2, ss.55, (Özet Bildiri)

129. Probiotic boza production with lactic acid bacteria and its sensorial physicochemical and rheological properties

TÖRNÜK F., ÖZTÜRK İ., KARAMAN S., SAĞDIÇ O., YETİM H.
6th International CIGR Technical Symposium, Nantes, Fransa, 18 - 20 Nisan 2011, cilt.2, ss.8, (Özet Bildiri)

130. EFFECT OF GALLIC AND ELLAGIC ACIDS ON FUNCTIONAL PROPERTIES OF ICE CREAM INOCULATED WITH Lactobacıllus casei

SAĞDIÇ O., CANKURT H., ÖZTÜRK İ., YETİM H.
1st Kiel Food Science Symposium 2010, 18 - 19 Mayıs 2010, (Özet Bildiri)

131. HIZLI ŞALGAM SUYU ÜRETİMİ:PEYNİR ALTI SUYU KULLANILARAK FERMENTASYON SÜRESİNİN KISALTILMASI

CANKURT H., SAĞDIÇ O., YETİM H.
1. Uluslararası Adriyatik’ten Kafkaslara Geleneksel Gıdalar Sempozyumu, 15 - 17 Nisan 2010, (Tam Metin Bildiri)

132. From past to present pastirma and recorded developments in its production

YILMAZ M. T., Sagdic O., Yetim H., Kesmen Z.
The 1st Internatıonal Symposium on Traditional Foods from Adriatic to Caucasus, Tekirdağ, Türkiye, 15 Nisan 2010, ss.44-49, (Tam Metin Bildiri)

133. Fonksiyonel gida olarak tohum filizleri ve patojen mikroorganizmaların dezenfeksiyonu

YETİM H., TÖRNÜK F., SAĞDIÇ O.
6. Gıda Mühendisliği Kongresi, Antalya, Türkiye, 6 - 08 Kasım 2009, ss.25, (Özet Bildiri)

134. Wheat sprout production and mitigation of microbial load

Törnük F., Yetim H., Sağdıç O., Hayta M.
TUBITAK 3rd International Congress on Food and Nutrition, Antalya, Türkiye, 22 - 25 Nisan 2009, ss.12, (Özet Bildiri) Creative Commons License

135. The effect of stale bread flour addition on microfauna and other characteristics of Tarhana, a traditional fermented flour-yoghurt product

SAĞDIÇ O., Gul T., Hayta M.
1st Kiel Food Science Symposium 2010

136. In vitro antioxidant and antibacterial activity of grape (Vitis vinifera L.) seed extract

Özkan G., SAĞDIÇ O.
The 4th International Congress ‘Environmental Micropaleontology, Microbiology and Meiobenthology’, ss.78-81 Sürdürülebilir Kalkınma

137. Türkiye’de Doğal Yayılış Gösteren Mentha x piperita Uçucu Yağ ve Ekstraktının Antimikrobiyal Aktivitesinin Belirlenmesi

Aksoy A., SAĞDIÇ O.
19. Ulusal Biyoloji Kongresi

138. Compositions of the essential oils of Origanum onites, Satureja hortensis and Thymbra spicata grown in Turkey

SAĞDIÇ O., Ekici L.
30th International Symposium on Essential Oils, ss.196

139. Biodegradation of 5-(hydroxymethyl)-2-furfural (HMF) in model foods using some lactic acid bacteria and yeast

Oral R. A., Sarioğlu K., SAĞDIÇ O., Kesler Y.
3rd International Symposium on Recent Advances in Food Analysis, ss.7-9

140. Fatty acid composition of muscle, skin and depot lipids of domestic geese (Anser domestica) in Altıntaş region at the period of extreme low temperate winter

Uysal K., Yetim H., SAĞDIÇ O., Cankurtaran M., Öztürk İ.
3. International Congress on Food and Nutrition, ss.145

141. Fonksiyonel gıda olarak kullanılan yağ asitleri ve özellikleri

SAĞDIÇ O., Dönmez M., Uysal K., Cankurtaran M.
6. Gıda Mühendisliği Kongresi, ss.409-415

142. Inhibition of Saccharomyces cerevisiae in apple juice by grape pomace extract (GPE)

SAĞDIÇ O., Yetim H., Ozturk I.
1st International Egyptian-Jordanian Conference; Biotechnology and Sustainable Development: Current Status and Future Scenarios, ss.41

143. Antimicrobial and Antioxidant Activities of the Extracts of Two Turkish Endemic Sideritis Species

SAĞDIÇ O., Ozcelik H.
30th International Symposium on Essential Oils, ss.213

144. Biological Activity of Menengic (Pistacia terebinthus L.) ), Traditional Turkish Snack Food and Coffee

Polat B., Öztürk I., Ekici L., SAĞDIÇ O.
1. International Symposium Traditional Foods from Adriatic to Caucasus, ss.648-649

145. Gıdaların Muhafazasında Yeni Mikrobiyal İnaktivasyon Metotları

SAĞDIÇ O., Ekici L., Yetim H.
Türkiye 10. Gıda Kongresi, ss.949-952

146. Effects of gallic and ellagic acids on functional properties of ice cream inoculated with Lactobacillus casei

SAĞDIÇ O., Cankurt H., Ozturk I., Yetim H.
1st Kiel Food Science Symposium 2010

147. Effects of dried wheat sprout flour on lipid oxidation and some quality characteristics of beef patties

Yetim H., SAĞDIÇ O.
57th Int. Cong. of Meat Sci. and Technol., ss.213

148. Microbiological characteristics of traditionally Turkish fermented European cranberrybush (Viburnum opulus L.) fruits

SAĞDIÇ O., Ozturk I., Yapar N., Tastemur B., Yetim H.
IV International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2011) Torremolinos (Spain), ss.245

149. Biological activity of Rhododendron honeys

SAĞDIÇ O., Ekici L.
2nd International Congress on Food and Nutrition, ss.129

150. Bioactivities characteristics of some wild edible fruits growing in Kayseri regions

SAĞDIÇ O., Ekici L., Ozturk I., Bayram O., Polat B., Tastemur B.
4th International Congress on Food and Nutrition, ss.186-187

151. Türkiye'de Geleneksel Bir Çerez ve Kahve Olarak Tüketilen Termiyenin (Lupinus albus L.) Üretimi ve Çeşitli Özellikleri

Karaman K., Öztürk İ., SAĞDIÇ O.
1. International Symposium Traditional Foods from Adriatic to Caucasus, ss.693-695

152. The fatty acid composition and volatile aroma compounds of the chicken muscles fed with thyme

Ekici L., Sarioğlu K., Ozturk I., SAĞDIÇ O.
Food Science, Engineering and Technologies 2009

153. Türkiye'de Geleneksel Çay Olarak Tüketilen Bazı Bitkilerin Biyoaktif Özellikleri ve Insan Sağlığı Üzerine Etkileri

Karaman K., Öztürk İ., SAĞDIÇ O.
1. International Symposium Traditional Foods from Adriatic to Caucasus, ss.693-695

154. Nutritive values of the pomaces of commercial Turkish grape (Vitis vinifera L.) varieties

SAĞDIÇ O., Kayacier A., Ozkan G., Dogan M.
2nd International Congress on Food and Nutrition, ss.211

155. Kekik Uçucu Yağı İlavesinin Kuşbaşı Etler ve Bonfilenin Bazı Özelliklerine Etkisi

Öztürk İ., SAĞDIÇ O., Yetim H.
Türkiye 10. Gıda Kongresi, ss.557-560

156. The fatty acid composition of chicken muscles fed with thyme

SAĞDIÇ O., Ekici L., Ockerman H. W.
54rd Int. Cong. of Meat Sci. and Technol., ss.79

157. Türkiye’de baharat ve çay olarak kullanılan adaçayı (Salvia fruticosa) ve kekik (Satureja thymbra) türlerinin uçucu yağ bileşimlerinin ve antimikrobiyal etkilerinin belirlenmesi

SAĞDIÇ O., Krüger H., Özçelik S.
Gıda Kongresi 2005, ss.15-19

158. Karotenoidlerin bazı özellikleri ve insan sağlığı açısından önemi

SAĞDIÇ O., Küçüköner E., Özçelik S.
Türkiye 7. Gıda Kongresi, ss.647-656

159. Growth ability of Listeria monocytogenes in ayran

Kara R., Telli R., SAĞDIÇ O.
2nd International Congress on Food and Nutrition, ss.115

160. Gıdalarda trans yağ asitlerinin bulunuşu ve insan sağlığı üzerine etkileri

SAĞDIÇ O., Şimşek B., Küçüköner E.
3. Gıda Mühendisliği Kongresi, ss.751-760

161. Bitkisel Doğal Ajanların Gıdaların Muhafazasında Kullanımı

SAĞDIÇ O., Şimşek Z., Ekici L.
3. Ulusal Veteriner Gıda Hijyeni Kongresi, ss.143-148

162. Üç Farklı Bitki Çayı ile Demlenen Sütün Fizikokimyasal ve Duyusal özellikleri

Öztürk İ., SAĞDIÇ O., Kayacıer A.
Pamukkale Süt ve Süt Ürünleri Sempozyumu, ss.77

163. Sucuk ve sucuk benzeri fermente et ürünlerinde enterokokların rolü

SAĞDIÇ O., Yetim H.
I. Et Ürünleri Sucuk Çalıştayı, ss.137-143

164. Konfokal Mikroskop ve Gıda Mühendisliği Uygulamalarında Kullanımı

SAĞDIÇ O., Öztürk İ., Yapar N., Yetim H.
Türkiye 10. Gıda Kongresi, ss.1135-1138

165. Total phenolic compounds and antioxidant effect of grape seed extracts on sunflower oil

Yalçın H., SAĞDIÇ O.
4th International Congress on Food and Nutrition, ss.127 Sürdürülebilir Kalkınma

166. Antifungal activity of propolis against moulds in unpasteurized fruit juices

Koc A. N., Mutlu-Sarigüzel F., SAĞDIÇ O.
1st International Food and Nutrition Congress, ss.77, (Tam Metin Bildiri)

167. Viability of Escherichia coli O157:H7 in ayran; a traditional Turkish yoghurt drink

SAĞDIÇ O., Özçelik S.
International Dairy Symposium, ss.382

168. Fermentasyonla gilaburunun biyoaktif özelliklerindeki değişim

SAĞDIÇ O., Yapar N., Öztürk İ., Taştemur B.
Türkiye 11. Gıda Kongresi, ss.369

169. Farklı reçetelerde hazırlanan peynir helvası (Höşmerim) üretimi

SAĞDIÇ O., Cankurtaran M.
2. Geleneksel Gıdalar Sempozyumu, ss.367-371, (Tam Metin Bildiri)

170. Geleneksel Yöntemle Üretilen Küflü Peynirlerin Mikrobiyolojik Nitelikleri ve Küf Florası

SAĞDIÇ O., Özçelik S., Şimşek B., Özdemir C.
Türkiye 10. Gıda Kongresi, ss.709-712

171. Fatty acid compositions of seven edible plant seeds grown in Turkey

SAĞDIÇ O., Ozturk I.
1st International Egyptian-Jordanian Conference; Biotechnology and Sustainable Development: Current Status and Future Scenarios, ss.40 Sürdürülebilir Kalkınma

172. Küfle olgunlaştırılan peynirlerin küf florası ve toksik özellikleri

SAĞDIÇ O., Şimşek B., Özçelik S.
I. Ulusal Mikotoksin Sempozyumu, ss.196, (Tam Metin Bildiri)

173. Süt sanayiinde yüksek basınç uygulamaları

Demirci M., Özdemir S., SAĞDIÇ O.
Türkiye 9. Gıda Kongresi, ss.955-958

174. Some Turkish endemic herb extracts as antibacterial and antioxidant agents

SAĞDIÇ O., Özçelik H.
The 4th International Congress ‘Environmental Micropaleontology, Microbiology and Meiobenthology’, ss.151-154, (Tam Metin Bildiri)

175. Reduction of 5-hydroxy-2-methyl furaldehyde (HMF) concentration in fried potato model

Oral R. A., Sarıoğlu K., SAĞDIÇ O., Kesler Y.
1st International Congress on Food Technology, ss.456

176. Antioxidative, antiradikale und antimikrobielle aktivitaten des auBeren Rindeextrakts von frischen Antep-Pistazien

Öztürk İ., Ekici L., SAĞDIÇ O.
10. Fachsymposium Lebensmittelmikrobiologie, ss.9-11

177. Üzüm Posası Toz ve Ekstraktının Elma ve Portakal Suyundaki Ozmofil Mayalar Üzerine Etkisi

SAĞDIÇ O., Öztürk İ., Yetim H.
Türkiye 10. Gıda Kongresi, ss.547

178. Antioxidative, antiradikale und antimikrobielle Eigenschaften von Granatapfel-Kernextract und Granatapfel-Schalenextract

SAĞDIÇ O., Öztürk İ., Ekici L., Yetim H.
10. Fachsymposium Lebensmittelmikrobiologie, ss.9-11, (Tam Metin Bildiri)

179. Fatty acid composition, CLA contents and cholesterol levels of Turkish yayik butter

SAĞDIÇ O., Seckin K., Donmez M., Şimşek B., Yetim H.
EURO FOOD CHEM XIII, ss.626-631

180. Bioactivities and Human Health Effects of Flavonoids and Some Other Phenolic Compounds

SAĞDIÇ O., Ekici L., Oral R. A., Yetim H.
ITAFE ’05 Information Technology in Agriculture, Food & Environment, ss.869-874, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

181. Changes in Functional Components of Wheat Grains During the germination

Yetim H., SAĞDIÇ O., Hayta M.
3. International Congress on Food and Nutrition, ss.130, (Tam Metin Bildiri)

182. Bioactive characteristics of various tulip flowers, waste of tulip onion production

SAĞDIÇ O., Ekici L., Ozturk I., Bayram O., Polat B., Tastemur B.
4th International Congress on Food and Nutrition, ss.175

183. Bitki Çayı İlaveli Dondurma Mikslerinde Listeria monocytogenes'in Canlılığı

SAĞDIÇ O., Karaman S., Kayacıer A., Yetim H.
Pamukkale Süt ve Süt Ürünleri Sempozyumu, ss.192

184. Kekik Ekstraktının Köftede Antimikrobiyal, Antioksidan ve Duyusal Etkileri

SAĞDIÇ O., Telli R., Akaya L., Yetim H.
Türkiye 10. Gıda Kongresi, ss.547

185. Turkish traditional fermented dairy products as functional foods

SAĞDIÇ O., Ilter S. M., Polat B., Karaman K.
1st Kiel Food Science Symposium 2010

186. Biological and Chemical Composition of Essential Oil and Extract Isolated Thymus revolutus Celak

SAĞDIÇ O., Gokturk R. S., Unal O.
30th International Symposium on Essential Oils, ss.223

187. Gıda ve yemlerde mikotoksin oluşumunun önlenmesi ve eliminasyonu

SAĞDIÇ O., Dığrak M., Özçelik N.
I. Ulusal Mikotoksin Sempozyumu, ss.139-145

188. Türkiye’de Bitkisel Ürünlerin Antioksidan Kapasitenin Belirlenmesinde Kullanılan Yöntemler

Aksoy A., SAĞDIÇ O.
19. Ulusal Biyoloji Kongresi

189. Bioactivity of white willow and quince leaves consumed as herbal tea

Öztürk İ., Karaman K., SAĞDIÇ O.
1st International Congress on Food Technology, ss.237

190. Ceviz içinin su ile ekstraksiyonundan elde edilen ekstraktların biyoaktif özelliklerinin belirlenmesi

SAĞDIÇ O., İlter Ş. M., Polat B., Hayta M.
Türkiye 11. Gıda Kongresi, ss.349

191. Microbiological and physicochemical characteristics of meatless raw meatballs (Cig kofte) consumed in Turkey

Ozturk I., SAĞDIÇ O.
International Food Congress, Novel Approaches in Food Industry (NAFI), ss.99

192. The effect of anthocynanin based extracts on the color of cemen paste used on pastirma, a dry cured meat product

Ekici L., Şimşek Z., SAĞDIÇ O.
56th Int. Cong. of Meat Sci. and Technol., ss.217

193. Van otlu peynirlerinin elektroforez bantları ve bunların kimyasal ve duyusal özelliklerle ilişkisi

SAĞDIÇ O., Küçüköner E.
SEYES 2003, Süt Endüstrisinde Yeni Eğilimler Sempozyumu, ss.367-369

194. Antimikrobielle wirkung von schwarzkümmelöl. Deutsche gesellschaft für hygiene und mikrobiologie

SAĞDIÇ O., Gecgel Ü.
6. Fachsymposium, ss.44

195. Inhibition of Aspergillus fumigatus and Paecilomyces variotii by some plant essential oils

Demirci S., SAĞDIÇ O., Arici M.
10. Fachsymposium Lebensmittelmikrobiologie, ss.9-11

196. Doğal antimikrobiyal ve antioksidan madde kaynaklarımız: Baharatlar ve türevleri

SAĞDIÇ O., Yetim H., Yılmaz H.
Gıda Kongresi 2005, ss.123-126

197. Determination of LAB and some biogenic amines of traditional Turkish tulum cheeses

SAĞDIÇ O., Şimşek B.
International Dairy Symposium, ss.242

198. Kayseri Piyasasında Satılan Mantıların Bazı Mikrobiyolojik Özellikleri

Karaman S., SAĞDIÇ O., Kayacıer A., Yetim H.
2. Geleneksel Gıdalar Sempozyumu, ss.862-865

199. Fermente sucuk üretiminde fermentasyon mikroorganizmaları kaynağı olarak turşu suyu kullanımı

SAĞDIÇ O., Şimşek Z., Yetim H.
I. Et Ürünleri Sucuk Çalıştayı, ss.28

200. Biological Activity of the extract of Sideritis ozturkii, Turkish endemic mountain tea

SAĞDIÇ O., Aksoy A., Oral G., Ekici L.
International Congress on Bioprocesses in Food Industries (ICBF), ss.206 Sürdürülebilir Kalkınma

201. The Identification and Isolation of yeasts from spoilage butter in Turkey

SAĞDIÇ O., Ozturk I., Bayram O., Yetim H.
Food Science, Engineering and Technologies 2009

202. Gıdalarda bulunan bozulma etmeni mayalar ve gıda teknolojisindeki önemleri

SAĞDIÇ O., Şimşek B., Özçelik S.
XIII. Biyoteknoloji Kongresi, ss.171

203. Gıda ve su kaynaklı protozoonlar ve riskleri

SAĞDIÇ O., Öztürk İ., Yetim H.
6. Gıda Mühendisliği Kongresi, ss.491-497

204. Türkiye’de Yetişen İki Senecio Türünün Biyoaktivitesinin Belirlenmesi

Aksoy A., Budak Ü., SAĞDIÇ O.
19. Ulusal Biyoloji Kongresi

205. Effect of the harvesting year and flower color on the fatty acid composition and some physicochemical properties of the clary sage seed

Öztürk I., Yalcin H., SAĞDIÇ O., Donmez M.
International Food Congress, Novel Approaches in Food Industry (NAFI), cilt.2, ss.679 Sürdürülebilir Kalkınma
Kitaplar 12

1. Sourdough microbial system and sourdough breads

SAĞDIÇ O., ÖZÜLKÜ G., DERTLİ E.
ICC Handbook of 21st Century Cereal Science and Technology, KÖKSEL HAMİT, Shewry Peter R., Taylor John R.N., Editör, Elsevier, ss.269-275, 2023

2. Extraction of bioactive compounds from saffron species

Özkan K., Bayram Y., Karasu S., Karadağ A., Sağdıç O.
Saffron, Charis M. Galanakis, Editör, Academic Press is an imprint of Elsevier, California, ss.99-131, 2021

3. Ekşi hamur fermentasyonu ve teknolojisi

Sağdıç O., Arıcı M., Özülkü G.
Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman Erkmen,Hüseyin Erten,Hidayet Sağlam, Editör, Nobel Yayın Dağıtım, İstanbul, ss.369-390, 2020

4. Hardaliye ve Gilaburu Üretimi

Arıcı M., Sağdıç O., Kayacan Çakmakoğlu S.
Fermente Ürünler Mikrobiyolojisi ve Teknolojisi, Osman Erkmen,Hüseyin Erten,Hidayet Sağlam, Editör, Nobel Yayın Dağıtım, İstanbul, ss.549-560, 2020

5. PART I: FUNCTIONAL FOOD PRODUCTION AND HUMAN HEALTH Importance of Chocolates in Functional Foods: Formulation, Production Process, and Potential Health Benefits

Konar N., Toker Ö. S., Palabıyık İ., Oba Ş., Sağdıç O., Polat D. G.
Bioprocessing Technology in Food and HealthPotential Applications and Emerging Scope, Deepak Kumar VermaAmi R. Patel, Prem Prakash Srivastav,, Editör, Apple Academic Press Inc., Oakville, ss.3-45, 2018

6. Turkish Meat Products

Öztürk İ., Karasu S., Sağdıç O., Yetim H.
MEDITERRANEAN FOODS COMPOSITION AND PROCESSING, Rui M. S. da Cruz, Maria M. C. Vieira, Editör, CRC, New York , New-York, ss.240-266, 2017

7. Microbial ecology of Mayonnaise,Margarine and Sauces

SAĞDIÇ O., TÖRNÜK F., KARASU S., DURAK M. Z., ARICI M.
Quantitative Microbiology in Food Processing Modeling the Microbial Ecology, Anderson de Souza Sant’xxAna, Editör, Wiley, ss.519-532, 2017

8. Biological Preservation of Foods

SAĞDIÇ O., TÖRNÜK F., ÖZTÜRK İ., KARASU S., YILMAZ M. T.
Microbial Food Safety and Preservation Techniques, V Ravishankar Rai, Jamuna A. Bai, Editör, CRC-Press, ss.453-473, 2016

9. MİKROBİYAL BİYOKÜTLE ÜRETİMİ

ARICI M., SAĞDIÇ O., KARASU S., TÖRNÜK F.
ENDÜSTRİYEL MİKROBİYOLOJİYE GİRİŞ, İRFAN TURHAN, Editör, PALME YAYINCILIK, Ankara, ss.218-228, 2015

10. Gıdaların Korunmasında Mikroorganizmalar ve Ürünleri

Arıcı M., Sağdıç O.
Gıda Mikrobiyolojisi, Osman Ekmen, Editör, Eflatun Yayınevi, Ankara, ss.293-307, 2012

11. Gıda Fermentasyonlarında Kullanılan Mikroorganizmalar

Sağdıç O., Arıcı M.
Gıda Mikrobiyolojisi, Osman Erkmen, Editör, Eflatun Yayınevi, Ankara, ss.405-424, 2012

12. Antimicrobial Properties of Organosulfur Compounds

SAĞDIÇ O., TÖRNÜK F.
Dietary Phytochemicals and Microbes, Amlan K. Patra, Editör, Springer, London/Berlin , Dordrecht, ss.127-156, 2012
Metrikler

Yayın

601

Yayın (WoS)

259

Yayın (Scopus)

315

Atıf (Scopus)

8569

H-İndeks (Scopus)

51

Atıf (TrDizin)

1

H-İndeks (TrDizin)

1

Atıf (Sobiad)

14

H-İndeks (Sobiad)

2

Proje

75

Fikri Mülkiyet

6

Tez Danışmanlığı

59

Açık Erişim

58
BM Sürdürülebilir Kalkınma Amaçları