All Stories

  1. Investigation of overall and melamine migration from melamine bowls

    Article • Acta Alimentaria, June 2019, Akademiai Kiado

    Prof.Dr. OZAN GURBUZ

  2. Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey

    Article • Food Chemistry, February 2017, Elsevier

    Prof.Dr. OZAN GURBUZ

  3. NAN_modeling

    Article • Journal of Food Process Engineering, July 2016, Wiley

    Prof.Dr. OZAN GURBUZ

  4. The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana

    Article • Food Chemistry, March 2016, Elsevier

    Prof.Dr. OZAN GURBUZ

  5. The Monitoring, Via anIn vitroDigestion System, of the Bioactive Content of Vegetable Juice Fermented withSaccharomyces cerevisiaeandSaccharomyces boulardii

    Article • Journal of Food Processing and Preservation, February 2016, Wiley

    Professor Nurcan DEGIRMENCIOGLU, Prof.Dr. OZAN GURBUZ

  6. Effect of Pretreatments on Microbial Growth and Sensory Properties of Dry-Salted Olives

    Article • Journal of Food Protection, September 2014, International Association for Food Protection

    Professor Nurcan DEGIRMENCIOGLU, Prof.Dr. OZAN GURBUZ

  7. Comparison of Muscadine Ester Volatiles Profiles of Wines Produced Using Pectinase Pre-Treatment and Traditional Methods

    Article • January 2014, Elsevier

    Prof.Dr. OZAN GURBUZ

  8. Identification of Muscadine Wine Sulfur Volatiles: Pectinase versus Skin-Contact Maceration

    Article • Journal of Agricultural and Food Chemistry, January 2013, American Chemical Society (ACS)

    Prof.Dr. OZAN GURBUZ

  9. In vitro antioxidant/free radical scavenging and antibacterial properties of endemic oregano and thyme extracts from Greece

    Article • Food Science and Biotechnology, December 2011, Springer Science + Business Media

    Prof.Dr. OZAN GURBUZ

  10. Effect of MAP and vacuum sealing on sensory qualities of dry-salted olive

    Article • Food Science and Biotechnology, October 2011, Springer Science + Business Media

    Professor Nurcan DEGIRMENCIOGLU, Prof.Dr. OZAN GURBUZ

  11. DETERMINATION OFTRANS-1,3-PENTADIENE IN FOODS DUE TO THE PRESENCE OF SORBIC ACID USING SPME-GC-MS

    Article • Instrumentation Science & Technology, September 2011, Taylor & Francis

    Prof.Dr. OZAN GURBUZ

  12. EFFECTS OF YEAST, FERMENTATION TIME, AND PRESERVATION METHODS ON TARHANA

    Article • Preparative Biochemistry & Biotechnology, September 2010, Taylor & Francis

    Prof.Dr. OZAN GURBUZ

  13. Analysis of grapefruit sulphur volatiles using SPME and pulsed flame photometric detection

    Article • Food Chemistry, May 2010, Elsevier

    Prof.Dr. OZAN GURBUZ

  14. CHEMICAL CHARACTERIZATION AND ANTIFUNGAL ACTIVITY OFORIGANUM ONITESL. ESSENTIAL OILS AND EXTRACTS

    Article • Journal of Food Safety, February 2009, Wiley

    Prof.Dr. OZAN GURBUZ

  15. Comparison of lactic acid contents between dried and frozen tarhana

    Article • Food Chemistry, May 2008, Elsevier

    Prof.Dr. OZAN GURBUZ

  16. Determination of flavan-3-ols and trans-resveratrol in grapes and wine using HPLC with fluorescence detection

    Article • Food Chemistry, January 2007, Elsevier

    Prof.Dr. OZAN GURBUZ

  17. The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties

    Article • European Food Research and Technology, October 2006, Springer Science + Business Media

    Prof.Dr. OZAN GURBUZ

  18. Comparison of Aroma Volatiles in Commercial Merlot and Cabernet Sauvignon Wines Using Gas Chromatography−Olfactometry and Gas Chromatography−Mass Spectrometry

    Article • Journal of Agricultural and Food Chemistry, May 2006, American Chemical Society (ACS)

    Prof.Dr. OZAN GURBUZ

  19. Comparison of cold pressed and essence orange oil oxidative stability using TI GCO and GC-MS

    Article • January 2006, Elsevier

    Prof.Dr. OZAN GURBUZ

  20. Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana

    Article • European Food Research and Technology, May 2004, Springer Science + Business Media

    Prof.Dr. OZAN GURBUZ