D. Sevim

发表

Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening.

P. Kadiroğlu, O. Köseoğlu, D. Sevim, 2016, Food chemistry.

The Effect of Olive Leaf Addition on Antioxidant Content and Antioxidant Activity of “Memecik” Olive Oils at Two Maturity Stages

D. Sevim, O. Tuncay, O. Koseoglu, 2013 .

Study on the Effect of Climate Changes on the Composition and Quality Parameters of Virgin Olive Oil “Zalmati” Harvested at Three Consecutive Crop Seasons: Chemometric Discrimination

M. Bouaziz, B. Gargouri, M. Abichou, 2022, ACS omega.

Agroecological Screening of Copper Alternatives for the Conservation of Soil Health in Organic Olive Production

U. Schmutz, F. Rayns, Dionysios Touliatos, 2022, Agronomy.

Locations Effects on the Quality of Chemlal and Azeradj Olives Grown in Algeria

A. Tamendjari, O. Köseoğlu, D. Sevim, 2021 .

Comparison of olive oils of Erkence (Hurma and not Hurma).

Yeşim Altunoğlu, H. A. Ölmez, O. Köseoğlu, 2013 .

Improvement of Olive Oil Quality with Innovative Olive Cleaning System

Mehmet, P. Kadiroğlu, O. Köseoğlu, 2022 .

Fatty acid and triacyglycerid as markers of virgin olive oil from mediterranean region: traceability and chemometric authentication

M. Bouaziz, B. Gargouri, D. Sevim, 2022, European Food Research and Technology.

Effects of Filtration on the Quality Properties of Extra Virgin Olive Oils during Storage

P. Kadiroğlu, O. Köseoğlu, D. Sevim, 2018, Journal of the American Oil Chemists' Society.

Determination of the quality and purity characteristics of olive oils obtained from different regions of Turkey, depending on climatic changes

Serkan Yalcin, D. Özdemir, M. K. Savran, 2022, Journal of the American Oil Chemists' Society.

Identification of Turkish extra virgin olive oils produced in different regions by using NMR ( ¹ H and ¹³ C

D. Sevim, Oya Köseoğlu, Hasan Ertaş, 2023, Journal of the American Oil Chemists' Society.