Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosolsSAGDIC, Osman.Lebensmittel - Wissenschaft + Technologie. 2003, Vol 36, Num 5, pp 467-473, issn 0023-6438, 7 p.Article

Selection of starters for a traditional turkish yayik butter made from yoghurtSAGDIC, Osman; ARICI, Muhammet; SIMSEK, Osman et al.Food microbiology. 2002, Vol 19, Num 4, pp 303-312, issn 0740-0020, 10 p.Article

Inactivation of non-toxigenic and toxigenic Escherichia coli O157:H7 inoculated on minimally processed tomatoes and cucumbers: Utilization of hydrosols of Lamiaceae spices as natural food sanitizersSAGDIC, Osman; OZTURK, Ismet; TORNUK, Fatih et al.Food control. 2013, Vol 30, Num 1, pp 7-14, issn 0956-7135, 8 p.Article

Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeysSILICI, Sibel; SAGDIC, Osman; EKICI, Lutfiye et al.Food chemistry. 2010, Vol 121, Num 1, pp 238-243, issn 0308-8146, 6 p.Article

THE EFFECTS OF USING ALTERNATIVE SWEETENERS TO SUCROSE ON ICE CREAM QUALITYOZDEMIR, Cihat; DAGDEMIR, Elif; OZDEMIR, Salih et al.Journal of food quality. 2008, Vol 31, Num 4, pp 415-428, issn 0146-9428, 14 p.Article

The effects of nitrite on the survival of Clostridium sporogenes and the autoxidation properties of the KavurmaYETIM, Hasan; KAYACIER, Ahmed; KESMEN, Zulal et al.Meat science. 2006, Vol 72, Num 2, pp 206-210, issn 0309-1740, 5 p.Article

Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush (Viburnum opulus L.) fruit drinkSAGDIC, Osman; OZTURK, Ismet; YAPAR, Nurdan et al.Food research international. 2014, Vol 64, pp 537-545, issn 0963-9969, 9 p.Article

Effect of γ-Irradiation on Bioactivity, Fatty Acid Compositions and Volatile Compounds of Clary Sage Seed (Salvia sclarea L.)YALCIN, Hasan; OZTURK, Ismet; TULUKCU, Eray et al.Journal of food science. 2011, Vol 76, Num 7, issn 0022-1147, C1056-C1061Article

Compositions, antioxidant and antimicrobial activities of Helichrysum (Asteraceae) species collected from TurkeyALBAYRAK, Sevil; AKSOY, Ahmet; SAGDIC, Osman et al.Food chemistry. 2010, Vol 119, Num 1, pp 114-122, issn 0308-8146, 9 p.Article

Survival of Escherichia coli O157:H7 during the storage of Ayran produced with different spicesSIMSEK, Bedia; SAGDIC, Osman; OZCELIK, Sami et al.Journal of food engineering. 2007, Vol 78, Num 2, pp 676-680, issn 0260-8774, 5 p.Article

Antibacterial effects of single or combined plant extractsSAGDIC, Osman; YASAR, S; KISIOGLU, A. N et al.Annals of microbiology. 2005, Vol 55, Num 1, pp 67-71, issn 1590-4261, 5 p.Article

Viability of Escherichia coli O157:H7 during the fermentation of tarhana produced with different spicesSAGDIC, Osman; SOYYIGIT, Hatice; OZCELIK, Sami et al.Annals of microbiology. 2005, Vol 55, Num 2, pp 97-100, issn 1590-4261, 4 p.Article

The effect of black cumin on ripening of Tulum cheeseTARAKCI, Zekai; EKICI, Kamil; SAGDIC, Osman et al.Archiv für Lebensmittelhygiene. 2005, Vol 56, Num 6, pp 135-139, issn 0003-925X, 5 p.Article

Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish tulum cheesesÖNER, Zubeyde; SAGDIC, Osman; SIMSEK, Bedia et al.European food research & technology (Print). 2004, Vol 219, Num 5, pp 455-459, issn 1438-2377, 5 p.Article

The fate of two Listeria monocytogenes serotypes in cig kofte at different storage temperaturesDURMAZ, Hisamettin; SAGUN, Emrullah; SANCAK, Hakan et al.Meat science. 2007, Vol 76, Num 1, pp 123-127, issn 0309-1740, 5 p.Article

Physicochemical and microbiological characteristics and mineral content of herby cacik, a traditional Turkish dairy productKUCUKONER, Erdogan; TARAKCI, Zekai; SAGDIC, Osman et al.Journal of the science of food and agriculture. 2006, Vol 86, Num 2, pp 333-338, issn 0022-5142, 6 p.Article

Total aflatoxin levels of instant foods in TurkeyDOGAN, Mahmut; CEM LIMAN, Bilal; SAGDIC, Osman et al.Archiv für Lebensmittelhygiene. 2006, Vol 57, Num 2, pp 55-58, issn 0003-925X, 4 p.Article

Antibacterial effects of Turkish pollen and propolis extracts at different concentrationsOZCAN, Musa; SAGDIC, Osman; ÖZKAN, Gülcan et al.Archiv für Lebensmittelhygiene. 2004, Vol 55, Num 2, pp 39-40, issn 0003-925X, 2 p.Article

Bioactivities of essential oil and extract of Thymus argaeus, Turkish endemic wild thymeSAGDIC, Osman; OZKAN, Gulcan; AKSOY, Ahmet et al.Journal of the science of food and agriculture. 2009, Vol 89, Num 5, pp 791-795, issn 0022-5142, 5 p.Article

Fate of Escherichia coli and E. coli O157: H7 in apple juice treated with propolis extractSAGDIC, Osman; SILICI, Sibel; YETIM, Hasan et al.Annals of microbiology. 2007, Vol 57, Num 3, pp 345-348, issn 1590-4261, 4 p.Article

A study on inhibitory effects of siğla tree (Liquidambar orientalis Mill. var. orientalis) storax against several bacteriaSAGDIC, Osman; ÖZKAN, Giilcan; ÖZCAN, Musa et al.PTR. Phytotherapy research. 2005, Vol 19, Num 6, pp 549-551, issn 0951-418X, 3 p.Article

Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheesesDONMEZ, Muhammet; SECKIN, A. Kemal; SAGDIC, Osman et al.International journal of food sciences and nutrition. 2005, Vol 56, Num 3, pp 157-163, issn 0963-7486, 7 p.Article

Some characteristics of surk, a traditional Turkish cheeseSAGDIC, Osman; SIMSEK, Bedia; GURSOY, Orhan V et al.Archiv für Lebensmittelhygiene. 2005, Vol 56, Num 1, pp 13-15, issn 0003-925X, 3 p.Article

Comparison of adaptive neuro-fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extractsKARAMAN, Safa; OZTURK, Ismet; YALCIN, Hasan et al.Journal of the science of food and agriculture. 2012, Vol 92, Num 1, pp 49-58, issn 0022-5142, 10 p.Article

Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef PattySAGDIC, Osman; OZTURK, Ismet; YILMAZ, Mustafa Tahsin et al.Journal of food science. 2011, Vol 76, Num 7, issn 0022-1147, M515-M521Article