Onur ÖZDİKİCİERLER
Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Teknolojisi Anabilim Dalı
Research areas: Engineering and Technology, Food Engineering, Food Technology, Fats Technology, Agriculture, Agricultural Sciences, Food Science, Health Sciences, Geotechnical Engineering, Chemical Engineering and Technology
Publications
- Investigating the role of adsorbent type and ratio in mitigating 3-MCPD and GE formation during the inhibition of palm oil chemical interesterification via earth treatment (2025)
- Rapid detection of virgin olive oil adulteration via chemometric analysis of raw differential scanning calorimetry data and pretreated fourier transform infrared spectroscopy (2025)
- Optimization of bleaching conditions for high-quality palm oil production by Response Surface Methodology (2025)
- Cottonseed oil blends (2025)
- Pistachio powder storage in easily recyclable packaging materials: effects of temperature and barrier properties on quality and stability (2025)
- Optimization of bleaching conditions for palm oil refining to reduce glycidyl esters and improve quality using response surface methodology (2025)
- The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow (2024)
- Detection of Adulteration of Safflower Oil in Sunflower Oil Using Fatty Acid Composition, Triglycerides and Sterols by Principal Component Analysis (2024)
- COMPARATIVE INVESTIGATION OF THE USE OF STEROL COMPOSITION, ECN42 DIFFERENCE AND FTIR SPECTROSCOPY IN THE DETERMINATION OF VIRGIN OLIVE OIL ADULTERATION (2023)
- Characterization of mono‐varietal virgin olive oils obtained from Turkish National Germplasm Bank according to fatty acid composition, volatile profile, and sensory properties (2023)
- Pre‐deacidification of hazelnut oil by short‐path distillation: Changes in 3‐chloropropane‐1,2‐diol esters, glycidyl esters, free fatty acids, tocopherols, and diglycerides (2023)
- Bioactive Phytochemicals from Acorn (Quercus spp.) Oil Processing By-products (2023)
- Bioactive Phytochemicals from Pistachio (Pistachia vera L.) Oil Processing By-products (2023)
- Detection of ternary mixtures of virgin olive oil with canola, hazelnut or safflower oils via non-targeted ATR-FTIR fingerprinting and chemometrics (2022)
- A Comparative Study on Response Surface Optimization of Supercritical Fluid Extraction Parameters to Obtain Portulaca Oleracea Seed Oil with Higher Bioactive Content and Antioxidant Activity Than Solvent Extraction (2022)
- Encapsulation of clove (Syzygium aromaticum) essential oil (2022)
- Bioactive Phytochemicals from Pistachio (Pistachia vera L.) Oil Processing By-products (2022)
- Bioactive Phytochemicals from Acorn (Quercus spp.) Oil Processing By-products (2022)
- Optimization of Ultrasound‐Assisted Alkali Neutralization in the Refining of Safflower Oil to Minimize the Loss of Bioactive Compounds (2021)
- BİTKİSEL YAĞLAR (2021)
- UÇUCU YAĞLARIN ENKAPSÜLASYONU (2021)
- ZEYTİNYAĞINDA MİNİMAL RAFİNASYON UYGULAMASININ İŞLEM PERFORMANSI VE KALİTE KRİTERLERİ AÇISINDAN DEĞERLENDİRİLMESİ (2021)
- The Possible Use Of UV-VIS Spectrophotometric Data For Classification of Virgin Olive Oils (2021)
- Use of Phenolic Profile and Fatty Acid Composition on Chemometric Discrimination of Turkish Virgin Olive Oils with Geographical Indication (2021)
- İklim değişikliklerinin Türkiye zeytinyağlarının saflık kriterlerine etkisi ve bu etkinin karar ağaçları yaklaşımı ile çözüm önerileri (2020)
- Cold Pressed Virgin Olive Oil (2020)
- Aspir yağının renk açma işleminde sepiyolit kullanımı ve yaş renk açma tekniğinin renk açma etkinliği, yağın kalitesi ve besleyici özellikleri üzerine etkisi (2020)
- Multi-factor optimization of canola oil deodorization parameters and evaluation of linolenic acid isomerization kinetics during pilot-scale deodorization (2020)
- Cold pressed virgin olive oils (2020)
- Türkiye zeytin yağlarında bölge, çeşit ve hasat yılı farklılıklarının temel bileşen analizi kullanarak incelenmesi (2020)
- Ham bitkisel yağların rafinasyonunda ultrases uygulamaları (2020)
- Et ve Et Ürünlerinde 3-Monokloropropan 1,2-Diol (3-MCPD) ve Glisidil Esterleri (GE) Riski (2020)
- Ultrasound applications in the refining of crude oil (2020)
- Chemometric discrimination of Turkish olive oils by variety and region using PCA and comparison of classification viability of SIMCA and PLS-DA (2020)
- Occurrence of 3-MCPD and glycidyl esters during potato chip production: effect of oil type, frying count and chlorine based textural enhancer usage (2020)
- Çok Değişkenli Verilerin İncelenmesinde Temel Bileşen Analizinin Kullanımı: Yaklaşım ve Uygulama Yöntemleri (2019)
- An Important Option in the Evaluation of Vegetable Oil Refining Wastes: Molecular Distillation (2019)
- Evaluation of Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) of Potential of Turkish Virgin Olive Oils (2019)
- The Geographic Indication Potentials for Turkish World and Valorization Opportunities of this Potential with Governance (2019)
- Modeling and optimization of the spray drying parameters for soapwort (Gypsophila Sp.) extract (2019)
- RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ (2018)
- Evaluation of olive oil quality during the ripening of the organic cultivated olives and multivariate discrimination of the variety with a chemometric approach (2018)
- Farklı Bitkisel Yağlar Kullanılarak Üretilen Ekmeklerin Bazı Kalite Özelliklerinin İncelenmesi (2017)
- Gıda Sektöründe Coğrafi İşaretleme Sürecinde Temel Bileşen Analizi (PCA) Yaklaşımı (2017)
- Application of Principle Componenet Analysis for Variety Discrimination of Olive Oils (2017)
- Potential use of ultrasound in alkaline neutralisation (2017)
- New technologies in edible oil industry (2017)
- Modelling of deodorization conditions for mitigation of 3-mcpd and glycidyl ester formation (2017)
- Application of PCA for variety discrimination of olive oil (2017)
- Bitkisel yağ rafinasyonunda yeni bir yaklaşım Minimal rafinasyon (2016)
- Gıda Sektöründe Coğrafi İşaretleme Süreci ve Temel Bileşen Analizi PCA Yaklaşımı (2016)
- Ultrasound Applications in Oils and Fats Industry (2016)
- Role of Potassium Permanganate Ethylene on Physicochemical Properties, during Storage of Five Different Tomato Cultivars (2016)
- Gıda Mühendisliğinde Optimizasyon ve Modelleme Süreçlerinde Cevap Yüzey Yöntemi Yaklaşımı (2016)
- Zeytinyağında minimal rafinasyon uygulamaları ve optimizasyonu (2016)
- Memecik ve Erkence Zeytin Çeşitlerinde Olgunluk Derecesinin Natürel Zeytinyağının Toplam Polifenol Miktarı ve Acılık İndeksi Üzerindeki Etkisi (2016)
- Türkiye Piyasasında Satışa Sunulan Patates Cipslerinde 3 MCPD Esterleri ve Glisidil Esterleri Miktarları (2016)
- Farklı Rafine Bitkisel Yağlara Uygulanan Deodorizasyon İşleminin Polisiklik Aromatik Hidrokarbon Miktarları Üzerine Etkisi (2015)
- Serbest Radikallerin Önemi ve Gıda İşleme Sırasında Oluşumu (2015)
- Tahin Helvası Üretiminde Çöven Ekstraktı Tozunun Kullanılması (2015)
- Changes in Quality Characteristics of Different Deep Frying Fats During Frying and Regeneration Potentials of Different Adsorbents in Wasted Frying Oils (2015)
- Effects of process parameters on 3-MCPD and glycidyl ester formation during steam distillation of olive oil and olive pomace oil (2015)
- Bitkisel Yağ Rafinasyon Artıklarının Değerlendirilmesi (2013)
- Paşa sultan lokumu üretiminde çöven ekstraktı tozunun kullanımı (2013)
- The effects of spray drying process parameters on the characteristic process indices and rheological powder properties of microencapsulated plant (Gypsophila) extract powder (2013)
- Tahin Helvası Üretiminde Çöven Ekstraktı Tozunun Kullanılması (2013)
- Ascorbic Acid in Tomatoes During Refrigeration Storage with Adsorbing Sheet of Ethylene (2010)