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Uluslararası hakemli dergilerde yayınlanan makaleler (SCI & SSCI & Arts and Humanities)

  • Akkaş, C. U., & Üstündağ, Ö. G. (2024). Evaluation of rapid alert system for food and feed (RASFF) data for mycotoxin contaminated dried figs originating from Türkiye. Food Control, 110442.
  • 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
  • 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
  • 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
  • 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.
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Güçlü Üstündağ, Ö., Mazza G. (2009). Effects of pressurized low polarity water extraction parameters on antioxidant properties and composition of cow cockle seed extracts. Plant Foods for Human Nutrition, 64, 32-38. https://doi.org/10.3168/jds.2007-0244
  • Güçlü Üstündağ, Ö., Mazza G. (2008). Extraction of saponins and cyclopeptides from cow cockle seed with pressurized low polarity water. LWT- Food Science and Technology, 41, 1600-1606. https://doi.org/10.1016/j.lwt.2007.10.019
  • Güçlü Üstündağ Ö., Temelli F. (2007). Column fractionation of canola oil deodorizer distillate using supercritical carbon dioxide.  Journal of the American Oil Chemists Society 84, 953.
  • Güçlü Üstündağ Ö., Mazza G, Balsevıch J. (2007). Pressurized low polarity water extraction of saponins from cow cockle seed.  Journal of Food Engineering 80, 619.
  • Güçlü Üstündağ Ö., Mazza G (2007). Saponins Properties applications and processing.  Critical Reviews in Food Science and Nutrition 47, 231.
  • Güçlü Üstündağ Ö., Temelli F. (2006). Solubility behavior of ternary systems of lipids in supercritical carbon dioxide.  Journal of Supercritical Fluids 38, 275.
  • Güçlü Üstündağ Ö., Temelli F. (2005). Solubility behavior of ternary systems of lipids cosolvents and supercritical carbon dioxide and processing aspects.  Journal of Supercritical Fluids 36, 1.
  • Güçlü Üstündağ Ö., Temelli F. (2004). Correlating the solubility behavior of minor lipid components in supercritical carbon dioxide.  Journal of Supercritical Fluids (31), 235.
  • Güçlü Üstündağ Ö., & Temelli F. (2000). Correlating the solubility behavior of fatty acids  mono   di   and triglycerides  and fatty acid esters in supercritical carbon dioxide.  Industrial & Engineering Chemistry Research (39), 4756.        
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