I. Ozdemir

发表

Packaging and Produce Degradation

P. Varoquaux, I. Ozdemir, 2005 .

Biochemical Characterization of Turkish Extra Virgin Olive Oils from Six Different Olive Varieties of Identical Growing Conditions

E. Ertaş, Çağdaş Dağ, I. Ozdemir, 2015 .

Effect of fruit canopy positions on the properties of apricot (Prunus armeniaca L.) varieties

Ihsan Karabulut, Kubra Sislioglu, Tuğça Bilenler, 2018 .

Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties

Ihsan Karabulut, Kubra Sislioglu, Tuğça Bilenler, 2018, Journal of Food Science and Technology.

Comparison of Fatty Acid, Sterol, and Tocol Compositions in Skin and Kernel of Turpentine (Pistacia terebinthus L.) Fruits

E. Ertaş, I. Ozdemir, S. Bekiroğlu, 2013 .

Characterisation of the Turkish and Slovenian extra virgin olive oils by chemometric analysis of the presaturation 1H NMR spectra

J. Plavec, E. Ertaş, Çağdaş Dağ, 2018, LWT.

Quantification of sterols and fatty acids of extra virgin olive oils by FT-NIR spectroscopy and multivariate statistical analyses

E. Ertaş, Çağdaş Dağ, Ibrahim Sani Ozdemir, 2018 .

Solid phase extraction of β-sitosterol and α-tocopherol from sunflower oil deodorizer distillate using desilicated zeolite

O. Karaoglu, E. Ertaş, I. Ozdemir, 2020 .

Change of enzyme activity and quality during the processing of Turkish green tea

E. Ertaş, B. Karadeniz, I. Ozdemir, 2016 .

Chemical composition of apricots affected by fruit size and drying methods

Ihsan Karabulut, Kubra Sislioglu, Tuğça Bilenler, 2018 .

Simple determination of the O2 and CO2 permeances of microperforated pouches for modified atmosphere packaging of respiring foods

Barbara Gouble, B. Gouble, I. Ozdemir, 2005 .

Changes in Compositional Properties during Fruit Development and On‐Tree Ripening of Two Common Apricot (Prunus armeniaca L.) Cultivars

Ihsan Karabulut, Kubra Sislioglu, I. Ozdemir, 2021, Chemistry & biodiversity.

Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions

E. Ertaş, S. Saklar, B. Karadeniz, 2015, Journal of Food Science and Technology.