Gülcan Özkan
Gülcan Özkan
Professor Doctor of Food Engineering Department, Süleyman Demirel University
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Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey ( …
H Baydar, O Sağdiç, G Özkan, T Karadoğan
Food control 15 (3), 169-172, 2004
Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts (
NG Baydar, G Özkan, O Sağdiç
Food control 15 (5), 335-339, 2004
Tocopherol contents of some Turkish wine by-products
NG Baydar, G Özkan
European Food Research and Technology 223 (2), 290-293, 2006
Evaluation of the antiradical and antioxidant potential of grape extracts (
NG Baydar, G Özkan, S Yaşar
Food control 18 (9), 1131-1136, 2007
Note: Antioxidant and antibacterial activities of Rosa damascena flower extracts (
G Özkan, O Sagdiç, NG Baydar, H Baydar
Food science and technology international 10 (4), 277-281, 2004
Characterisation of essential oil plants from Turkey by IR and Raman spectroscopy (
H Schulz, G Özkan, M Baranska, H Krüger, M Özcan
Vibrational Spectroscopy 39 (2), 249-256, 2005
Determination of antibacterial effects and total phenolic contents of grape (Vitis vinifera L.) seed extracts (
NG Baydar, O Sagdic, G Ozkan, S Cetin
International journal of food science & technology 41 (7), 799-804, 2006
Antioxidant activities of Satureja cilicica essential oil in butter and in vitro (
G Ozkan, B Simsek, H Kuleasan
Journal of food engineering 79 (4), 1391-1396, 2007
Antibacterial activities and total phenolic contents of grape pomace extracts (
G Özkan, O Sagdiç, N Göktürk Baydar, Z Kurumahmutoglu
Journal of the Science of Food and Agriculture 84 (14), 1807-1811, 2004
Note: effect of some spice extracts on bacterial inhibition (
O Sagdic, AG Karahan, M Ozcan, G Ozkan
Food Science and Technology International 9 (5), 353-358, 2003
The influence of harvest time on essential oil composition, phenolic constituents and antioxidant properties of Turkish oregano (Origanum onites L.) ( …
G Ozkan, H Baydar, S Erbas
Journal of the Science of Food and Agriculture 90 (2), 205-209, 2010
Physicochemical properties and stability of black cumin (Nigella sativa) seed oil as affected by different extraction methods (
M Kiralan, G Özkan, A Bayrak, MF Ramadan
Industrial Crops and Products 57, 52-58, 2014
Characterization of grape seed and pomace oil extracts (DOI:
NG Baydar, G Özkan, ES Çetin
Grasas y aceites 58 (1), 29-33, 2007
Physical and chemical composition of some walnut (Juglans regia L) genotypes grown in Turkey (DOI:
G Ozkan, MA Koyuncu
Grasas y Aceites 56 (2), 141-146, 2005
Note: Inhibition of pathogenic bacteria by essential oils at different concentrations
G Özkan, O Sağdiç, M Özcan
Food Science and Technology International 9 (2), 85-88, 2003
RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and …
O Sagdic, I Ozturk, G Ozkan, H Yetim, L Ekici, MT Yilmaz
Food Chemistry 126 (4), 1749-1758, 2011
Evaluation of the antibacterial and antioxidant potentials of cranberry (gilaburu, Viburnum opulus L.) fruit extract (
O Sagdic, A Aksoy, G Ozkan
Acta Alimentaria 35 (4), 487-492, 2006
Study on chemical composition and biological activities of essential oil and extract from Salvia pisidica (
G Ozkan, O Sagdic, RS Gokturk, O Unal, S Albayrak
LWT-Food Science and Technology 43 (1), 186-190, 2010
Inhibitory effects of spice essential oils on the growth of Bacillus species (
MM Özcan, O Saǧdıç, G Özkan
Journal of Medicinal food 9 (3), 418-421, 2006
A Study on inhibitory effects of sığla tree (Liquidambar orientalis Mill. var. orientalis) storax against several bacteria (
O Sağdıç, G Özkan, M Özcan, S Özçelik
Phytotherapy Research 19 (6), 549-551, 2005
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