Note: Antioxidant and Antibacterial Activities of Rosa Damascena Flower Extracts von özkan, G., Sagdiç, O., Baydar, N. G., Baydar, H.

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Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fe... von Yilmaz, M.T., Dertli, E., Toker, O.S., Tatlisu, N.B., Sagdic, O., Arici, M.

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Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk von Kesmen, Z., Yetiman, A.E., Gulluce, A., Kacmaz, N., Sagdic, O., Cetin, B., Adiguzel, A., Sahin, F., Yetim, H.

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Evaluation of Raman microscopy for the detection of additional monosodium glutamate in dry soup mix von Cebi, N., Ozturk, T., Dogan, C. E., Sagdic, O.

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OPTIMIZATION OF MICROENCAPSULATION CONDITIONS OF TULIP PETAL ANTHOCYANIN: STORAGE STABILITY TEST von Karasu, S., Sagdic, O., Arici, M., Kayacan, S.

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Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids von Tomas, M, Sagdic, O, Catalkaya, G, Kahveci, D, Capanoglu, E

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Biological treatment of cyanide by natural isolated bacteria ( Pseudomonas sp.) von Akcil, A, Karahan, A.G, Ciftci, H, Sagdic, O

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Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars von Dagdelen, A, Ozkan, G, Karasu, S, Sagdıc, O

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Some characteristics of Lactobacillus isolates from infant faeces von Arici, M, Bilgin, B, Sagdic, O, Ozdemir, C

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Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread von İspirli, Hümeyra, Özmen, Duygu, Yılmaz, Mustafa Tahsin, Sağdıç, Osman, Dertli, Enes

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Note: Effect of Some Spice Extracts on Bacterial Inhibition von Sagdic, O., Karahan, A. G., Ozcan, M., Ozkan, G.

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Note: Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrations von Özkan, G., Sağdiç, O., Özcan, M.

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Determination of phenolic content, antiradical, antioxidant and antimicrobial activities of Turkish pine honey von Ekici, L, Sagdic, O, Silici, S, Ozturk, I

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Rheological and some physicochemical properties of probiotic boza beverage fermented with Lactobacillus casei Shirota: application of principal component analysis for the character... von Tornuk, F, Ozturk, I, Karaman, S, Sagdic, O, Yetim, H

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Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting von Ozturk, I., Sagdic, O., Hayta, M., Yetim, H.

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Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey von Baydar, Hasan, Sağdiç, Osman, Özkan, Gülcan, Karadoğan, Tahsin

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Mineral contents and nutritive values of the pomaces of commercial Turkish grape (Vitis vinifera L.) varieties von Sagdic, O, Ozturk, I, Yetim, H, Kayacier, A, Dogan, M

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Comparison of different solvent types for determination biological activities of myrtle berries collected from Turkey von Polat, B, Oba, S, Karaman, K, Arici, M, Sagdic, O

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Selection of starters for a traditional Turkish yayik butter made from yoghurt von Sağdiç, Osman, Arici, Muhammet, Simşek, Osman

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Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period von Toker, O.S, Ozturk, I, Karaman, S, Yalcin, H, Kayacier, A, Dogan, M, Sagdic, O

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