Lista de obras - OSMAN SAGDIC - Dominio Público Uruguay

A novel method to differentiate bovine and porcine gelatins in food products: nanoUPLC-ESI-Q-TOF-MS(E) based data independent acquisition technique to detect marker peptides in gelatin.

artículo científico publicado en 2013

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

artículo científico publicado en 2017

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

artículo científico publicado en 2005

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

artículo científico publicado en 2017

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

artículo científico publicado en 2015

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

article

Antibacterial activity of Turkish spice hydrosols

Antimicrobial Properties of Organosulfur Compounds

Application of Predictive Inactivation Models to Evaluate Survival ofStaphylococcus aureusin Fresh-Cut Apples Treated with Different Plant Hydrosols

article

Application of non-linear models to predict inhibition effects of various plant hydrosols on Listeria monocytogenes inoculated on fresh-cut apples.

artículo científico publicado en 2012

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

article by Ismet Ozturk et al published 25 July 2013 in Food Analytical Methods

Bioactive and rheological properties of rose hip marmalade.

artículo científico publicado en 2015

Biodiversity of yeast mycobiota in "sucuk," a traditional Turkish fermented dry sausage: phenotypic and genotypic identification, functional and technological properties

artículo científico publicado en 2014

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

article

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

article

Characterization of Butter Spoiling Yeasts and Their Inhibition by Some Spices

article

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

artículo científico publicado en 2005

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

artículo científico publicado en 2011

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 ⬇️

artículo científico publicado el 18 de julio de 2011

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

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

artículo científico publicado en 2013

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

artículo científico publicado en 2017

Determination and improvement of microbial safety of wheat sprouts with chemical sanitizers

artículo científico publicado en 2010

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

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

artículo científico publicado en 2015

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

Effect of Gamma Irradiation on Total Phenolic Contents and Antioxidant Activities ofSatureja Hortensis, Thymus Vulgaris, andThymbra Spicatafrom Turkey

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

artículo científico publicado el 6 de mayo de 2011

Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty

article

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

article by Nevzat Konar et al published 1 January 2017 in International Journal of Food Engineering

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

article

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

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

artículo científico publicado en 2012

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

article

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

artículo científico publicado en 2016

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

artículo científico publicado el 28 de abril de 2011

Essential Oil Compositions and Bioactivities ofThymus revolutusandCyclotrichium origanifolium

article

Evaluation of Listeria monocytogenes survival in ice cream mixes flavored with herbal tea using Taguchi method.

artículo científico publicado en 2010

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

Growth-Death Kinetics ofListeria Monocytogenesin Strained Yogurt

article published in 2009

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

artículo científico publicado en 2016

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

artículo científico publicado en 2006

Kinetic Modeling of Escherichia coli O157:H7 Growth in Rainbow Trout Fillets as Affected by Oregano and Thyme Essential Oils and Different Packing Treatments

article by Osman Sagdic & Ismet Ozturk published 13 May 2013 in International Journal of Food Properties

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

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

artículo científico publicado en 2015

Note: Antioxidant and Antibacterial Activities of Rosa Damascena Flower Extracts

Note: Effect of Some Spice Extracts on Bacterial Inhibition

article

Note: Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrations

article by G. Özkan et al published April 2003 in Food Science and Technology International

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

artículo científico publicado en 2016

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

artículo científico publicado en 2020

Prediction of effect of natural antioxidant compounds on hazelnut oil oxidation by adaptive neuro-fuzzy inference system and artificial neural network.

artículo científico publicado en 2011

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

artículo científico publicado en 2017

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

scholarly article in Industrial Crops and Products, vol. 46, April 2013

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.

artículo científico publicado en 2010

Recovery potential of cold press byproducts obtained from the edible oil industry: physicochemical, bioactive, and antimicrobial properties.

artículo científico publicado en 2015

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

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

artículo científico publicado en 2008

Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols

article by Osman Saǧdιç published August 2003 in Lebensmittel-Wissenschaft & Technologie

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

artículo científico publicado en 2006

Some characteristics of Lactobacillus isolates from infant faeces

scholarly article by M Arici et al published February 2004 in Food Microbiology

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

article by Omer Said Toker et al published 30 June 2017 in International Journal of Food Properties

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

article

THE EFFECTS OF USING ALTERNATIVE SWEETENERS TO SUCROSE ON ICE CREAM QUALITY

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

artículo científico publicado en 2005

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

The fate of two Listeria monocytogenes serotypes in “cig kofte” at different storage temperatures

artículo científico publicado en 2006

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

article by Nilgün Göktürk Baydar et al published July 2004 in Food Control

Volatile Compounds and Bioactivity ofEremurus spectabilis(Ciris), a Turkish Wild Edible Vegetable ⬇️

artículo científico publicado el 6 de mayo de 2011

Lista de obras de OSMAN SAGDIC

A novel method to differentiate bovine and porcine gelatins in food products: nanoUPLC-ESI-Q-TOF-MS(E) based data independent acquisition technique to detect marker peptides in gelatin.

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

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

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

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

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

Antibacterial activity of Turkish spice hydrosols

Antimicrobial Properties of Organosulfur Compounds

Application of Predictive Inactivation Models to Evaluate Survival ofStaphylococcus aureusin Fresh-Cut Apples Treated with Different Plant Hydrosols

Application of non-linear models to predict inhibition effects of various plant hydrosols on Listeria monocytogenes inoculated on fresh-cut apples.

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

Bioactive and rheological properties of rose hip marmalade.

Biodiversity of yeast mycobiota in "sucuk," a traditional Turkish fermented dry sausage: phenotypic and genotypic identification, functional and technological properties

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

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

Characterization of Butter Spoiling Yeasts and Their Inhibition by Some Spices

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

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

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 ⬇️

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

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

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

Determination and improvement of microbial safety of wheat sprouts with chemical sanitizers

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

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

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

Effect of Gamma Irradiation on Total Phenolic Contents and Antioxidant Activities ofSatureja Hortensis, Thymus Vulgaris, andThymbra Spicatafrom Turkey

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

Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty

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

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

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

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

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

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

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

Essential Oil Compositions and Bioactivities ofThymus revolutusandCyclotrichium origanifolium

Evaluation of Listeria monocytogenes survival in ice cream mixes flavored with herbal tea using Taguchi method.

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

Growth-Death Kinetics ofListeria Monocytogenesin Strained Yogurt

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

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

Kinetic Modeling of Escherichia coli O157:H7 Growth in Rainbow Trout Fillets as Affected by Oregano and Thyme Essential Oils and Different Packing Treatments

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

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

Note: Antioxidant and Antibacterial Activities of Rosa Damascena Flower Extracts

Note: Effect of Some Spice Extracts on Bacterial Inhibition

Note: Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrations

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

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

Prediction of effect of natural antioxidant compounds on hazelnut oil oxidation by adaptive neuro-fuzzy inference system and artificial neural network.

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

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

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.

Recovery potential of cold press byproducts obtained from the edible oil industry: physicochemical, bioactive, and antimicrobial properties.

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

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

Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols

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

Some characteristics of Lactobacillus isolates from infant faeces

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

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

THE EFFECTS OF USING ALTERNATIVE SWEETENERS TO SUCROSE ON ICE CREAM QUALITY

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

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

The fate of two Listeria monocytogenes serotypes in “cig kofte” at different storage temperatures

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

Volatile Compounds and Bioactivity ofEremurus spectabilis(Ciris), a Turkish Wild Edible Vegetable ⬇️