Osman Sağdıç

Research interests

Publications

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

  Food Chemistry · 2021 · 10.1016/j.foodchem.2021.129495

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

  LWT · 2019 · 10.1016/j.lwt.2019.108830

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

  Innovative Food Science & Emerging Technologies · 2018 · 10.1016/j.ifset.2018.12.005

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

  Food Chemistry · 2017 · 10.1016/j.foodchem.2017.02.072

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

  LWT · 2016 · 10.1016/j.lwt.2016.03.030

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

  Critical Reviews in Food Science and Nutrition · 2016 · https://doi.org/10.1080/10408398.2016.1256866

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

  Food Chemistry · 2015 · 10.1016/j.foodchem.2015.06.065

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

  LWT · 2015 · 10.1016/j.lwt.2015.03.003

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

  Innovative Food Science & Emerging Technologies · 2014 · 10.1016/j.ifset.2014.06.008

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

  Industrial Crops and Products · 2013 · 10.1016/j.indcrop.2012.12.042

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

  International Journal of Food Microbiology · 2011 · 10.1016/j.ijfoodmicro.2011.04.022

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

  Food and Bioprocess Technology · 2011 · 10.1007/s11947-011-0611-x

• 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

  Food Chemistry · 2010 · 10.1016/j.foodchem.2010.12.075

• Insecticidal Activity of the Essential Oils from Different Plants Against Three Stored-Product Insects

  Journal of Insect Science · 2010 · https://doi.org/10.1673/031.010.2101

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

  Food Chemistry · 2009 · 10.1016/j.foodchem.2009.11.078

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

  Food Chemistry · 2009 · 10.1016/j.foodchem.2009.06.003

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

  International Journal of Food Science & Technology · 2006 · 10.1111/j.1365-2621.2005.01095.x

• Antibacterial activities and total phenolic contents of grape pomace extracts

  Journal of the Science of Food and Agriculture · 2004 · 10.1002/jsfa.1901

• Note: Antioxidant and Antibacterial Activities of Rosa Damascena Flower Extracts

  Food Science and Technology International · 2004 · 10.1177/1082013204045882

• Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols

  LWT · 2003 · 10.1016/s0023-6438(03)00037-9

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

  Food Control · 2003 · https://doi.org/10.1016/s0956-7135(03)00083-5

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

  Minerals Engineering · 2003 · 10.1016/s0892-6875(03)00101-8

• Antibacterial activity of Turkish spice hydrosols

  Food Control · 2003 · https://doi.org/10.1016/s0956-7135(02)00057-9

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

  Food Control · 2003 · https://doi.org/10.1016/s0956-7135(03)00028-8

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

  Food Microbiology · 2002 · 10.1006/fmic.2002.0494

Current projects

No projects listed.