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View article: Nutritional Composition, Bioactive Components and Antioxidant Activity of Garden Cress (Lepidium sativum L.) Grown Under Deficit Irrigation
Nutritional Composition, Bioactive Components and Antioxidant Activity of Garden Cress (Lepidium sativum L.) Grown Under Deficit Irrigation Open
This study examined how different water restriction levels (T100%, T85%, T75%, and T55%) influence the nutritional and bioactive compounds of Bahar and Dadaş cress (Lepidium sativum L.) cultivars. The highest levels of phenolic compounds f…
View article: Transforming traditional tarhana into a functional food: Impact of pulse flour substitution on nutritional and rheological properties
Transforming traditional tarhana into a functional food: Impact of pulse flour substitution on nutritional and rheological properties Open
View article: Comparative Bioaroma Profiles from Sugar Beet Molasses Using Saccharomyces cerevisiae and Saccharomyces boulardii Under Extended Fermentation
Comparative Bioaroma Profiles from Sugar Beet Molasses Using Saccharomyces cerevisiae and Saccharomyces boulardii Under Extended Fermentation Open
Flavor is a crucial factor that influences the food preferences of many consumers, and in recent years, there has been a growing consumer demand for the use of natural and ecologically sustainable flavor compounds in foods. This study inve…
View article: Effects of LLDPE/Clay Nanocomposite Films Including Bioactive Compounds on The Microbiological Quality of Fresh Kashar Cheese
Effects of LLDPE/Clay Nanocomposite Films Including Bioactive Compounds on The Microbiological Quality of Fresh Kashar Cheese Open
This study aimed to investigate the effects of active clay nanocomposite packaging films based on linear low-density polyethylene (LLDPE) containing eugenol (EUG)/thymol (THY) or carvacrol (CRV) loaded layered montmorillonite (MMT) or tubu…
View article: The role of tomato waste in enhancing nutritional, functional and sensory properties of fresh acid cheese
The role of tomato waste in enhancing nutritional, functional and sensory properties of fresh acid cheese Open
This study aimed to investigate the effects of incorporating dried tomato peel and seed flours into fresh acid cheese on its physicochemical, nutritional, and sensory properties. Five cheese samples were produced, including one control (CC…
View article: Development and Characterization of Spray-Dried Curcumin–Lecithin Complexes with Improved Solubility and In Vitro Digestive and Thermal Stability
Development and Characterization of Spray-Dried Curcumin–Lecithin Complexes with Improved Solubility and In Vitro Digestive and Thermal Stability Open
Curcumin, a bioactive polyphenol from turmeric, faces significant challenges in food and pharmaceutical applications due to its poor water solubility, low stability, and limited bioavailability. In this study, curcumin–lecithin complexes (…
View article: FARKLI FORMLARDAKİ KUDRET NARI (Momordica charantia L.) MEYVELERİNİN ANTİOKSİDAN VE ANTİMİKROBİYAL ÖZELLİKLERİNİN KARŞILAŞTIRILMASI
FARKLI FORMLARDAKİ KUDRET NARI (Momordica charantia L.) MEYVELERİNİN ANTİOKSİDAN VE ANTİMİKROBİYAL ÖZELLİKLERİNİN KARŞILAŞTIRILMASI Open
Bu çalışmada kudret narının (Momordica charantia L) farklı formlarının (ham ve olgun kudret narı, zeytinyağlı karışımı ile ticari toz formu) antioksidan ve antimikrobiyal özelliklerinin belirlenmesi amaçlanmıştır. Çalışmada üç farklı çözüc…
View article: Improvement of some nutritional properties, phenolic compound amounts and antioxidant enzyme levels of garden cress (Lepidium sativum L.) grown with controlled salinity stress application
Improvement of some nutritional properties, phenolic compound amounts and antioxidant enzyme levels of garden cress (Lepidium sativum L.) grown with controlled salinity stress application Open
The present study subjected two distinct cultivars of cress (Dada? and Bahar) to salinity treatment (0, 30, and 60 mM) to determine its effect on the properties of the cress cultivars. The Dada? cress cultivar exhibited higher levels of an…
View article: Physicochemical and Sensory Properties of Bovine Milk Treated by Different UV-C Dose: The Effect on Vitamin D3, cholesterol, fatty acid, and formation of volatile compounds
Physicochemical and Sensory Properties of Bovine Milk Treated by Different UV-C Dose: The Effect on Vitamin D3, cholesterol, fatty acid, and formation of volatile compounds Open
This study investigated the effect of different UV-C doses on physicochemical (pH, color, viscosity) and sensory properties, FFA, vitamin D3, cholesterol, fatty acid composition, and oxidative volatile compounds formation. The physicochemi…
View article: Food-Grade Liposome-Loaded Delivery Systems: Current Trends and Future Perspectives
Food-Grade Liposome-Loaded Delivery Systems: Current Trends and Future Perspectives Open
Liposomes have emerged as versatile carriers in the food industry due to their amphiphilic structure, biocompatibility, and ability to encapsulate both hydrophilic and lipophilic bioactive compounds. They offer promising benefits by enhanc…
View article: Optimizing the Extraction of Polyphenols from Different Edible Lichens Using Response Surface Methodology and the Determination of Their Mineral and Antibacterial Properties
Optimizing the Extraction of Polyphenols from Different Edible Lichens Using Response Surface Methodology and the Determination of Their Mineral and Antibacterial Properties Open
This study employed response surface methodology for the first-time optimization of the ultrasound-assisted extraction (UAE) of the total phenolic content (TPC) and ABTS from edible lichens, including Evernia divaricata, Evernia prunastri,…
View article: Characterizations and In Vitro Gut Microbiome Modulatory Effects of Gluco-Oligosaccharides Synthesized by the Acceptor Reactions of Glucansucrase 53
Characterizations and In Vitro Gut Microbiome Modulatory Effects of Gluco-Oligosaccharides Synthesized by the Acceptor Reactions of Glucansucrase 53 Open
The production of novel oligosaccharides with potential prebiotic effects is of interest to expand the current market and explore the effectiveness of new functional carbohydrate forms. The utilization of glucansucrases is a cost-effective…
View article: Phenolic Content, Antioxidant Capacity and In Vitro Glycemic Index of Traditional Noodle (Erişte) High in Plant‐Based Protein and <i>β</i>‐Glucan Content
Phenolic Content, Antioxidant Capacity and In Vitro Glycemic Index of Traditional Noodle (Erişte) High in Plant‐Based Protein and <i>β</i>‐Glucan Content Open
Traditional noodle samples (erişte) were supplemented with hull‐less barley and lentil flours as the source of β ‐glucan and protein at different ratios and their cooking quality, phenolic content, antioxidant capacity and estimated GI val…
View article: Evaluation of Mono and Hybrid Nanofluids in MQL Milling of Ti–6Al–4V: Machining Performance, Surface Integrity and Sustainability
Evaluation of Mono and Hybrid Nanofluids in MQL Milling of Ti–6Al–4V: Machining Performance, Surface Integrity and Sustainability Open
Ti–6Al–4V alloy's machining poses considerable challenges owing to its low thermal conductivity, high strength, and interaction with cutting tools, leading to issues related to machining performance and surface quality. To address these ch…
View article: Textural, Pasting and Thermal Properties of Traditional Maras Tarhana Produced with Cracked Wheat
Textural, Pasting and Thermal Properties of Traditional Maras Tarhana Produced with Cracked Wheat Open
This study was designed to determine the morphology, functional groups, dough structure, textural and thermal properties of twelve different Maras Tarhana samples. SEM results showed that tarhana powders generally had an amorphous-oval str…
View article: Optimized Spirulina Fermentation with Lacticaseibacillus rhamnosus: Bioactive Properties and Pilot-Scale Validation
Optimized Spirulina Fermentation with Lacticaseibacillus rhamnosus: Bioactive Properties and Pilot-Scale Validation Open
Sustainable bio-based products derived from fermentation are gaining increasing interest. The present study was designed to determine the interaction of Lacticaseibacillus rhamnosus 23.2 bacteria with spirulina in a 3 L glass bioreactor an…
View article: Characterization and immune-modulatory roles of branched glucan and acetylated gluco-oligosaccharides produced by glucansucrase 40 from Leuconostoc mesenteroides YTU 40
Characterization and immune-modulatory roles of branched glucan and acetylated gluco-oligosaccharides produced by glucansucrase 40 from Leuconostoc mesenteroides YTU 40 Open
Glucansucrases (GS) are functional enzymes for the production of distinct glucan and gluco-oligosaccharide structures with potential bioactive characteristics. In this study, an active glucansucrase (GS40) was identified within the genome …
View article: Determination of stabilizer concentration and process effect on the stability of milk‐based cocoa beverage
Determination of stabilizer concentration and process effect on the stability of milk‐based cocoa beverage Open
In the production of milk‐based cocoa beverages, stability challenges such as sedimentation and creaming may arise due to the delicate balance of cocoa particles, proteins, and fat content, impacting the uniformity and texture of the final…
View article: Mineral composition, minerals bioavailability, and <i>in vitro</i> glycemic index values of whole wheat breads prepared from colored wheats
Mineral composition, minerals bioavailability, and <i>in vitro</i> glycemic index values of whole wheat breads prepared from colored wheats Open
The technological properties, mineral contents, in vitro mineral bioavailability, and glycemic index (GI) values of breads made from whole wheat flours of colored wheats (red, purple, blue, and black) were evaluated. Purple wheat had the h…
View article: Whey conversion scenarios for sustainable lactic acid, ethanol and hydrogen production: techno‐economic aspects of biofuels and biochemical production
Whey conversion scenarios for sustainable lactic acid, ethanol and hydrogen production: techno‐economic aspects of biofuels and biochemical production Open
Growing environmental concerns and a movement toward sustainable greenhouse gas mitigation strategies have driven research into alternative resources. Whey, a major byproduct of the cheese industry, is produced globally at approximately 18…
View article: Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics
Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics Open
This study aimed to develop functional vegan ice creams (ICs) using red kidney bean milk (RKBM), with (RP) and without (R) probiotics ( Bacillus coagulans ATCC 7050), and to compare their physicochemical, functional, and sensory properties…
View article: A Functional Flatbread (Bazlama): High in Beta-Glucan and Plant-Based Protein Content
A Functional Flatbread (Bazlama): High in Beta-Glucan and Plant-Based Protein Content Open
This study focused on developing a functional bazlama with a lower glycemic index (GI) that is high in β-glucan and rich in plant-based protein. Functional bazlama samples were produced by supplementing bread wheat flour with high β-glucan…
View article: Influence of Infrared Radiation of Drying Characteristics, Total Phenolic Content, Antioxidant Capacity and Color Properties of Pomegranate Seeds
Influence of Infrared Radiation of Drying Characteristics, Total Phenolic Content, Antioxidant Capacity and Color Properties of Pomegranate Seeds Open
The aim of this research is to analyze the drying behavior, antioxidant properties, total phenolic content (TPC), and color alterations of pomegranate seeds subjected to infrared drying at temperatures ranging from 55 °C to 75 °C. Analysis…
View article: Impact of stale bread utilization on the quality attributes of tarhana production
Impact of stale bread utilization on the quality attributes of tarhana production Open
The objective of this study was to utilize stale bread, of which 4.9 million pieces are wasted daily, in the production of fermented tarhana and to assess its impact on the physicochemical, microbiological, and sensory properties of the fi…
View article: Effects of Ultrasound Application on the Improvement of Probiotic Properties and Antioxidant Activity of Kluyveromyces marxianus, Saccharomyces cerevisiae var. boulardii and Saccharomyces cerevisiae
Effects of Ultrasound Application on the Improvement of Probiotic Properties and Antioxidant Activity of Kluyveromyces marxianus, Saccharomyces cerevisiae var. boulardii and Saccharomyces cerevisiae Open
The objective of this study was to ascertain the impact of ultrasound application on the probiotic characteristics and antioxidant activity of yeasts. In this context, the pH changes, probiotic properties and antioxidant activities of K. m…
View article: Characterization of different orchid species and rheological properties of orchids solutions
Characterization of different orchid species and rheological properties of orchids solutions Open
This study investigated the physicochemical, bioactive, and rheological properties of salep obtained from ten different wild orchids collected from different regions of Turkey (Anacamptis pyramidalis, Orchis isaura, Anacamptis palustris su…
View article: Determination of Drying Characteristics of Various Seafood by Freeze-drying Method and Investigation of the Effect of Ultrasonic Pretreatment
Determination of Drying Characteristics of Various Seafood by Freeze-drying Method and Investigation of the Effect of Ultrasonic Pretreatment Open
Freeze-drying properties, effective moisture diffusivity, mathematical modeling, and quality parameters of squid, shrimp, and mussels were investigated. Samples were evaluated as ultrasonic (US) pre-treated and untreated. Drying times were…
View article: Examining the Effect of the Fe3O4-Doped Nanofluid MQL Method on the Machining Performance of Al-Mg-Si Alloy
Examining the Effect of the Fe3O4-Doped Nanofluid MQL Method on the Machining Performance of Al-Mg-Si Alloy Open
Nowadays, various problems, such as high thermal expansion coefficient and built-up edge, occur in the aluminum (Al) alloys machining. Considering the widespread use of aluminum alloys due to their advantages such as low density and corros…
View article: Evaluating the multifaceted impact of Cephalaria extract on dough quality: Antioxidant, antimicrobial, and cytotoxic properties
Evaluating the multifaceted impact of Cephalaria extract on dough quality: Antioxidant, antimicrobial, and cytotoxic properties Open
Cephalaria syriaca, known as cephalaria, is an annual, pilose plant with pink-purple flowers growing wild in wheat fields. Viscoelastic properties of gluten-free doughs can be improved by adding cephalaria. However, this addition results i…
View article: Response surface optimization of protein extraction from cold‐pressed terebinth ( <i>Pistacia terebinthus</i> L.) oil byproducts: Physicochemical and functional characteristics
Response surface optimization of protein extraction from cold‐pressed terebinth ( <i>Pistacia terebinthus</i> L.) oil byproducts: Physicochemical and functional characteristics Open
The current study focused on optimizing the extraction parameters of terebinth seed proteins from cold‐pressed terebinth oil byproducts to maximize protein purity and protein yield. The isolated proteins were characterized to evaluate thei…