Theo dõi
Özge Süfer
Özge Süfer
PhD in Food Engineering, Osmaniye Korkut Ata Üniversitesi
Email được xác minh tại osmaniye.edu.tr - Trang chủ
Tiêu đề
Trích dẫn bởi
Trích dẫn bởi
Năm
Thin layer mathematical modeling of convective, vacuum and microwave drying of intact and brined onion slices
Ö Süfer, S Sezer, H Demir
Journal of Food Processing and Preservation 41 (6), e13239, 2017
632017
Poly (Lactic Acid) Films in Food Packaging Systems
A ÖZ, Ö Süfer, YÇ Sezer
Food Science and Nutrition Technology 2 (4), 2017
562017
Usage of edible mushrooms in various food products
Ö Süfer, F Bozok, H Demir
Turkish Journal of Agriculture-Food Science and Technology 4 (3), 144-149, 2016
492016
A study on hot-air drying of pomegranate
Ö Süfer, TK Palazoğlu
Journal of Thermal Analysis and Calorimetry, 1-10, 2019
42*2019
Total phenolics, antioxidant activities and fatty acid profiles of six Morchella species
H Taşkın, Ö Süfer, ŞH Attar, F Bozok, G Baktemur, S Büyükalaca, ...
Journal of Food Science and Technology 58, 692-700, 2021
332021
Enhancing the bioconversion rate and end products of black soldier fly (BSF) treatment–a comprehensive review
SA Siddiqui, Ö Süfer, G Çalışkan Koç, H Lutuf, T Rahayu, R Castro-Muñoz, ...
Environment, Development and Sustainability, 1-69, 2024
242024
Meyve ve sebzelerde hasat sonrası kalite üzerine yenilebilir film ve kaplamaların etkisi
AT Öz, Ö Süfer
Akademik Gıda 10 (1), 85-91, 2012
242012
Extraction of phenolic compounds from oven and microwave dried mushrooms (Agaricus bisporus and Pleurotus ostreatus) by using methanol, ethanol and aceton as solvents
YÇ Sezer, Ö Süfer, G Sezer
Indian J. Pharm. Educ. Res 51 (3), S393-S397, 2017
212017
Microwave drying of TURKISH red meat (watermelon) radish (RAPHANUS SATIVUS l.): effect of osmotic dehydration, pre-treatment and slice thickness
Nİ Çınkır, Ö Süfer
Heat and Mass Transfer 56 (12), 3303-3313, 2020
202020
Microwave–vacuum drying of pomegranate arils (Punica granatum L. cv. Hicaznar): Effect on quality and nutrient content
Ö Süfer, TK Palazoğlu
Journal of Food Processing and Preservation 43 (9), e14085, 2019
202019
Gıda endüstrisi ve nanoteknoloji: durum tespiti ve gelecek
Ö Süfer, S Karakaya
Akademik Gıda 9 (6), 81-88, 2011
202011
Convective and Microwave Drying of Onion Slices Regarding Texture Attributes.
Ö Süfer, H Demir, S Sezer
Czech Journal of Food Sciences 36 (2), 2018
172018
Olive pomace from olive oil processing as partial flour substitute in breadsticks: Bioactive, textural, sensorial and nutritional properties
M Simsek, Ö Süfer
Journal of Food Processing and Preservation 46 (6), e15705, 2022
152022
Infusion of walnut (Juglans regia L.) shell tea: multi response optimization and antioxidant potential
M Simsek, Ö Süfer
Journal of Applied Research on Medicinal and Aromatic Plants 20, 100278, 2021
152021
DETERMINATION OF VOLATILE COMPONENTS AND ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL OBTAINED FROM KASTAMONU GARLIC BY MICROWAVE-ASSISTED CLEVENGER SYSTEM
Ö Süfer, F Bozok
142019
Determination of microwave drying and rehydration kinetics of green peppers with the bioactive and textural properties
M Darıcı, Ö Süfer, M Simsek
Journal of Food Process Engineering 44 (8), e13755, 2021
112021
Influence of different pretreatments on hot air and microwave-hot air combined drying of white sweet cherry
M Simsek, Ö Süfer
Turkish Journal of Agriculture-Food Science and Technology 9 (6), 1172-1179, 2021
112021
Effect of pretreatments on refractance window drying, color kinetics and bioactive properties of white sweet cherries (Prunus avium L. stark gold)
M Simsek, Ö Süfer
Journal of Food Processing and Preservation 45 (11), e15895, 2021
102021
Advanced technologies for the collagen extraction from food waste–A review on recent progress
BD Kıyak, Nİ Çınkır, Y Çelebi, SD Malçok, GÇ Koç, S Adal, AN Yüksel, ...
Microchemical Journal, 110404, 2024
92024
Effects of temperature and hydrocolloids on the rheological characteristics of coating batters
VMB Yılmaz, Ö Süfer, S Kumcuoğlu
Journal of Food Measurement and Characterization 11, 1159-1166, 2017
92017
Hệ thống không thể thực hiện thao tác ngay bây giờ. Hãy thử lại sau.
Bài viết 1–20