All Stories

  1. Effects of adding honey at different temperatures to linden tea on antioxidant properties and hydroxymethylfurfural formation

    Article • Quality Assurance and Safety of Crops & Foods, April 2019, Wageningen Academic Publishers

    Assoc.Prof.Dr Özlem Çağındı

  2. Determination of Antioxidant Properties of Dry Rose Tea

    Article • International Journal of Secondary Metabolite, December 2017, International Journal of Secondary Metabolite

    Assoc.Prof.Dr Özlem Çağındı

  3. Aflatoxins in mesir paste

    Article • CyTA - Journal of Food, February 2017, Taylor & Francis

    Assoc.Prof.Dr Özlem Çağındı

  4. DOES THE REALISTIC CONTACT AND DAILY USE CONDITIONS LIMIT THE USE OF POLYCARBONATE BABY BOTTLES FOR MIGRATION AND RESIDUE LEVEL OF BISPHENOL-A

    Article • Journal of Food and Health Science, January 2017, Fisheries Sciences.com

    Assoc.Prof.Dr Özlem Çağındı

  5. Ege Bölgesi'nde satılan üzüm, erik ve kayısı pestillerinin aflatoksinler ve okra

    Article • Journal of Agricultural Faculty of Gaziosmanpasa University, January 2017, Journal of Agricultural Faculty of Gaziosmanpasa University

    Assoc.Prof.Dr Özlem Çağındı

  6. Aflatoxins and ochratoxin A in dried eggplant and green bell pepper

    Article • Food Control, December 2016, Elsevier

    Assoc.Prof.Dr Özlem Çağındı

  7. Kurutulmuş Meyvelerde Aflatoksin ve Okratoksin A Varlığının ve Sağlık Üzerine Etkilerinin Değerlendirilmesi

    Article • Celal Bayar Üniversitesi Fen Bilimleri Dergisi, August 2016, Celal Bayar University Journal of Science

    Assoc.Prof.Dr Özlem Çağındı

  8. Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

    Article • Journal of Food Quality, March 2015, Wiley

    Assoc.Prof.Dr Özlem Çağındı

  9. Safety Considerations of Nutraceuticals and Functional Foods

    Article • October 2011, Springer Science + Business Media

    Assoc.Prof.Dr Özlem Çağındı

  10. Health importance of arsenic in drinking water and food

    Article • Environmental Geochemistry and Health, April 2010, Springer Science + Business Media

    Assoc.Prof.Dr Özlem Çağındı

  11. Fatty Acid Composition of Turkey Meat Sucuk (Soudjuck), Salami, and Sausages

    Article • International Journal of Food Engineering, March 2008, De Gruyter

    Assoc.Prof.Dr Özlem Çağındı

  12. Determination of vitamin K1 content in olive oil, chard and human plasma by RP-HPLC method with UV–Vis detection

    Article • Food Chemistry, January 2007, Elsevier

    Assoc.Prof.Dr Özlem Çağındı

  13. Comparison of some properties on the different types of pestil: a traditional product in Turkey

    Article • International Journal of Food Science & Technology, October 2005, Wiley

    Assoc.Prof.Dr Özlem Çağındı

  14. Importance of laboratory information management systems (LIMS) software for food processing factories

    Article • Journal of Food Engineering, December 2004, Elsevier

    Assoc.Prof.Dr Özlem Çağındı

  15. Kefir: A Probiotic Dairy-Composition, Nutritional and Therapeutic Aspects

    Article • Pakistan Journal of Nutrition, February 2003, Science Alert

    Assoc.Prof.Dr Özlem Çağındı

  16. An investigation into the use of different flours in tarhana

    Article • International Journal of Food Science & Technology, February 2002, Wiley

    Assoc.Prof.Dr Özlem Çağındı