Özlem Güçlü Üstündağ

1. Seçmeler, Ö., Güçlü-Üstündağ, Ö. (2019). Partitioning of predominant lipophilic bioactives (squalene, α‐tocopherol and β‐sitosterol) during olive oil processing. International Journal of Food Science and Technology, 54(5), 1609-1616.  https://doi.org/10.1111/ijfs.14029
2. Erşan, S., Güçlü-Üstündağ, Ö., Carle, R., Schweiggert, R.M. (2018). Subcritical water extraction of phenolic and antioxidant constituents from pistachio (Pistacia vera L.) hulls. Food Chemistry, 253, 46-54. https://doi.org/10.1016/j.foodchem.2018.01.116
3. Seçmeler, Ö., Güçlü-Üstündağ Ö.. Fernández-Bolaños, J., Rodríguez-Gutiérrez, G. (2018).Effect of subcritical water and steam explosion pretreatments on the recovery of sterols, phenols and oil from olive pomace. Food Chemistry, 265, 298-307. https://doi.org/10.1016/j.foodchem.2018.05.088
4. Erşan, S., Güçlü-Üstündağ, Ö.,Carle, R., Schweiggert, R.M. (2017). Determination of pistachio (Pistacia vera L.) hull (exo- and mesocarp) phenolics by HPLC-DAD-ESI/MSn and UHPLC-DAD-ELSD after ultrasound-assisted extraction. Journal of Food Composition and Analysis, 62, 103-114.  https://doi.org/10.1016/j.jfca.2017.04.013.
5. Seçmeler, Ö., Güçlü-Üstündağ, Ö. (2017). Behavior of lipophilic bioactives during olive oil processing. European Journal of Lipid Science and Technology,119(9), 1-14. https://doi.org/10.1002/ejlt.201600404
6. Güçlü-Üstündağ Ö., Erşan, S., Özcan, E., Özan, G., Kayra, N., Ekinci, F.Y. (2016). Black tea processing waste as a source of antioxidant and antimicrobial phenolic compounds. European Food Research and Technology, 242(9), 1523–1532. https://doi.org/10.1007/s00217-016-2653-9
7. Ekinci, F.Y., Baser, G.M., Özcan, E., Güçlü-Üstündağ, Ö., Korachi, M., Sofu, A., Blumberg, J.B., ChenOliver , C. -Y (2016). Characterization of chemical  biological  and antiproliferative properties of fermented black carrot juice  shalgam.  European Food Research and Technology, 242, 1355–1368 (2016). https://doi.org/10.1007/s00217-016-2639-7
8. Erşan, S., Güçlü-Üstündağ, Ö., Carle, R., Schweiggert, R.M. (2016). Identification of phenolic compounds in red and green pistachio (pistacia vera l.) hulls (exo- and mesocarp) by HPLC-DAD-ESI-(HR)-MSn. Journal of Agricultural and Food Chemistry,  64(26), 5334-5344. https://doi.org/10.1021/acs.jafc.6b01745
9. Seçmeler, Ö., Güçlü -Üstündağ, Ö. (2016). A rapid in house validated GC FID method for simultaneous determination of lipophilic bioactives in olive oil: squalene, tocopherol and sitosterol. European Food Research and Technology, 119(1), 1500420. https://doi.org/10.1002/ejlt.201500420
10. Güçlü-Üstündağ Ö., Erşan, S., Özcan, E., Özan, G., Kayra, N., Ekinci, F.Y. (2016). Black tea processing waste as a source of antioxidant and antimicrobial phenolic compounds. European Food Research and Technology, 242(9), 1523–1532. https://doi.org/10.1007/s00217-016-2653-9

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Kitap Bölümleri

Temelli F, Güçlü-Üstündağ Ö, Couto RD. (2020), Progress in Supercritical Fluid Technology for Fats and Oils Processing, Bailey's Industrial Oil and Fat Products, 1-34.