Doç.Dr. ÖZGE ŞAKIYAN DEMİRKOL

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Deep eutectic solvent pretreatment of cork dust – Effects on biomass composition, phenolic extraction and anaerobic degradability

BAĞDER ELMACI S., Schultz J., İŞCİ YAKAN A., Scherzinger M., Aslanhan D. D., Cam M. D., et al.

Waste Management , cilt.181, ss.114-127, 2024 (SCI-Expanded)

Microwave-assisted extraction of pectin from orange peel using deep eutectic solvents

Turan O., İşci Yakan A., Yılmaz M. S., Tolun A., Şakıyan Demirkol Ö.

SUSTAINABLE CHEMISTRY AND PHARMACY , cilt.37, 2024 (SCI-Expanded)

Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots

Debonne E., YILMAZ M. S., ŞAKIYAN DEMİRKOL Ö., Eeckhout M.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.28, sa.7, ss.641-649, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma

Extraction of phenolic compounds from cranberrybush (Viburnum opulus L.) fruit using ultrasound, microwave, and ultrasound-microwave combination methods

Alifaki Y. O., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.16, sa.5, ss.4009-4024, 2022 (SCI-Expanded)

Investigation of Storage Stability, Baking Stability, and Characteristics of Freeze-Dried Cranberrybush (Viburnum opulus L.) Fruit Microcapsules

Alifakı Y. Ö., Şakıyan Ö., İŞCİ YAKAN A.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.15, sa.5, ss.1115-1132, 2022 (SCI-Expanded)

EFFECTS OF MOLAR RATIO, FREQUENCY, WATER CONTENT AND TEMPERATURE ON DIELECTRIC PROPERTIES OF DEEP EUTECTIC SOLVENTS

Kantar N. K., Yılmaz M. S., Erdem G. M., Şakıyan Demirkol Ö., İşci Yakan A.

LATIN AMERICAN APPLIED RESEARCH , cilt.52, sa.1, ss.27-33, 2022 (SCI-Expanded)

Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars

Grassia M., Messia M. C., Marconi E., Demirkol Ö., Erdogdu F., Sarghini F., et al.

PLANT FOODS FOR HUMAN NUTRITION , cilt.76, sa.4, ss.449-457, 2021 (SCI-Expanded)

Effect of ohmic heating on ultrasound extraction of phenolic compounds from cornelian cherry (Cornus mas)

Kutlu N., İşci Yakan A., Şakıyan Demirkol Ö., Yılmaz A. E.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.10, 2021 (SCI-Expanded)

Extraction of Phenolic Compounds from Cornelian Cherry (Cornus mas L.) Using Microwave and Ohmic Heating Assisted Microwave Methods

Kutlu N., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö., YILMAZ A. E.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.14, sa.4, ss.650-664, 2021 (SCI-Expanded)

Effect of microwave-assisted deep eutectic solvent pretreatment on lignocellulosic structure and bioconversion of wheat straw

İŞCİ YAKAN A., Erdem G. M., BAĞDER ELMACI S., ŞAKIYAN DEMİRKOL Ö., Lamp A., Kaltschmitt M.

CELLULOSE , cilt.27, sa.15, ss.8949-8962, 2020 (SCI-Expanded)

Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes

Alifaki Y. O., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.56, sa.3, ss.1530-1540, 2019 (SCI-Expanded)

Phenolic content and some physical properties of dried broccoli as affected by drying method

YILMAZ M. S., ŞAKIYAN DEMİRKOL Ö., BARUTÇU MAZI I., MAZI B. G.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.25, sa.1, ss.76-88, 2019 (SCI-Expanded)

Dielectric properties and microwave and infrared-microwave combination drying characteristics of banana and kiwifruit

Ozturk S., ŞAKIYAN DEMİRKOL Ö., Alifaki Y. O.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.40, sa.3, 2017 (SCI-Expanded)

Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes

Alifaki Y. O., ŞAKIYAN DEMİRKOL Ö.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.54, sa.4, ss.944-953, 2017 (SCI-Expanded)

Effect of Drying on Porous Characteristics of Orange Peel

Tamer C., İŞCİ YAKAN A., Kutlu N., ŞAKIYAN DEMİRKOL Ö., ŞAHİN S., ŞÜMNÜ S. G.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.12, sa.9, ss.921-928, 2016 (SCI-Expanded)

Optimization of Ethanol Production From Microfluidized Wheat Straw by Response Surface Methodology

Turhan O., İŞCİ YAKAN A., MERT B., ŞAKIYAN DEMİRKOL Ö., Donmez S.

PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY , cilt.45, sa.8, ss.785-795, 2015 (SCI-Expanded)

Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology

Sakiyan Ö.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.52, sa.5, ss.2910-2917, 2015 (SCI-Expanded)

A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens

ŞAKIYAN DEMİRKOL Ö., Sumnu G., ŞAHİN S., Meda V., Koksel H., Chang P.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.4, sa.7, ss.1237-1244, 2011 (SCI-Expanded)

Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks

BOYACI İ. H., Sumnu G., ŞAKIYAN DEMİRKOL Ö.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.2, sa.4, ss.353-360, 2009 (SCI-Expanded)

Functional properties of microwave-treated wheat gluten

Yalcin E., ŞAKIYAN DEMİRKOL Ö., Sumnu G., Celik S., Koksel H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.227, sa.5, ss.1411-1417, 2008 (SCI-Expanded)

Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality

Kahraman K., ŞAKIYAN DEMİRKOL Ö., Ozturk S., Koksel H., Sumnu G., Dubat A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.227, sa.2, ss.565-570, 2008 (SCI-Expanded)

Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking

ŞAKIYAN DEMİRKOL Ö., Sumnu G., ŞAHİN S., Meda V.

JOURNAL OF FOOD SCIENCE , cilt.72, sa.4, 2007 (SCI-Expanded)

THE EFFECT OF DIFFERENT FORMULATIONS ON PHYSICAL PROPERTIES OF CAKES BAKED WITH MICROWAVE AND NEAR INFRARED-MICROWAVE COMBINATIONS

ŞAKIYAN DEMİRKOL Ö., Sumnu G., ŞAHİN S., Meda V.

JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY , cilt.41, sa.1, 2007 (SCI-Expanded)

Influence of fat content and emulsifier type on the rheological properties of cake batter

ŞAKIYAN DEMİRKOL Ö., Sumnu G., ŞAHİN S., Bayram G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.219, sa.6, ss.635-638, 2004 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler

FENOLİK BİLEŞİKLERİN ALIÇ MEYVESİNDEN (Creategus monogyna) MİKRODALGA VE ULTRASES DESTEKLİ YÖNTEMLER İLE EKSTRAKSİYONU

YILMAZ M. S., KUTLU KANTAR N., Erdem G. M., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.

GIDA / THE JOURNAL OF FOOD , 2021 (Hakemli Dergi)

Investigation of herbal extracts from St John's wort (Hypericum perforatum) and geranium (Perlargonium graveolens) and their usage as instant herbal tea

Yilmaz M. S., Kosker K., Arslan H., Altunkara F., Eraslan S., Sakiyan Ö.

PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI , cilt.27, sa.7, ss.826-834, 2021 (ESCI)

Gıdalardan Biyoaktif Bileşiklerin Ekstraksiyonunda Derin Ötektik Çözücülerin Kullanımı

KUTLU KANTAR N., YILMAZ M. S., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.

Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi , cilt.10, ss.591-597, 2021 (Hakemli Dergi)

Gilaburu (Vibirnum opulus L.) Meyvesinden Fenolik Bileşiklerin Ultrason Destekli Ekstraksiyonu

Alifaki Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.

Gıda , cilt.43, sa.5, ss.846-855, 2018 (Hakemli Dergi)

APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE MICROWAVE-ASSISTED EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM CAUCASIAN WHORTLEBERRY

KUTLU KANTAR N., CANSU B., EKİNCİ D., KILIÇ E., ERDEM N., İŞCİ YAKAN A., et al.

GIDA / THE JOURNAL OF FOOD , sa.2, ss.264-272, 2018 (Hakemli Dergi)

KONVANSİYONEL EKSTRAKSİYONA ALTERNATİF: YEŞİL TEKNOLOJİLER

KUTLU KANTAR N., YEŞİLÖREN G., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.

Gıda , cilt.42, sa.5, ss.514-526, 2017 (Hakemli Dergi)

Mikrodalga ile pişirilen pirinç kekinin formülasyonu ve işlem koşullarının optimizasyonu

Alifakı Ö., ŞAKIYAN DEMİRKOL Ö.

GIDA , cilt.41, sa.2, ss.91-98, 2016 (Hakemli Dergi)

Gıdalarda ince tabaka kurutma modelleri

KUTLU N., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.

GIDA , cilt.40, sa.1, ss.39-46, 2015 (Hakemli Dergi)

Farklı fırınlarda pişirilen ve farklı formülasyonlara sahip keklerin gözeneklilik ve gözenek boyutu dağılımlarının görüntü analiz yöntemi ile incelenmesi

ŞAKIYAN DEMİRKOL Ö., ŞUMNU G., ŞAHİN S.

Gıda , cilt.33, sa.5, ss.213-223, 2008 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Farklı bitkilerden elde edilen uçucu yağların antifungal etkileri

Yılmaz M. S., Akpınar M., Şakıyan Demirkol Ö.

Türkiye 13. Ulusal Gıda Kongresi, 21 - 23 Ekim 2020

Ekstraksiyon Proseslerinde Kullanılan Yeşil Çözücüler

KUTLU KANTAR N., YILMAZ M. S., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.

Türkiye 13. Gıda Kongresi, Türkiye, 21 - 23 Ekim 2020

Alıç (Creategus monogyna) meyvesinden ultrasonik ve mikrodalga destekli ekstraksiyon yöntemleri ile toplam fenolik bileşik eldesi

YILMAZ M. S., KUTLU KANTAR N., ERDEM G. M., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.

Türkiye 13. Gıda Kongresi, Türkiye, 21 - 23 Ekim 2020

Ultra işlenmiş gıdalar

YILMAZ M. S., KUTLU KANTAR N., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.

Türkiye 13. Gıda Kongresi, Türkiye, 21 - 23 Ekim 2020

Comparison on Pastırma Processing by the Conventional Method and Microwave Drying: Physical, Biochemical, Microbiological, and Sensory Aspects

ŞAKIYAN DEMİRKOL Ö., KUTLU KANTAR N., YILMAZ M. S., OLUM E., ORHAN YANIKAN E., TAĞI Ş., et al.

65th International Congress of Meat Science and Technology, 4 - 09 Ağustos 2019

Deep Eutectic Solvent-Based Extraction of Phenolic Compounds from Pomegranate (Punica granatum L.) Peel

KUTLU KANTAR N., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö., Dos M., Ocak M., Demirkol M., et al.

3rd International Conference on Advanced Engineering Technologies, 19 - 21 Eylül 2019

Drying of pastirma by two microwave based technologies Physical, biochemical, microbiological and sensory aspects

ŞAKIYAN DEMİRKOL Ö., KUTLU KANTAR N., YILMAZ M. S., OLUM E., ORHAN YANIKAN E., TAĞI Ş., et al.

65th InternationalCongress of Meat Scienceand Technology, 4 - 09 Ağustos 2019

Microencapsulation of European cranberry bush fruit (viburnum opulus l.)

Alifaki Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.

32nd EFFOST International Conference, 6 - 08 Kasım 2018

Microwave-Assisted Extraction Of Phenolic Compounds Of European Cranberrybush Fruit (Viburnum Opulus L.),

Alifaki Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.

32nd EFFOST International Conference, 6 - 09 Kasım 2018

MICROWAVE-ASSISTED EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM CORNELIAN CHERRY (Cornus mas)

KUTLU KANTAR N., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.

3rd International Congress on Food Technology, 10 - 12 Ekim 2018

Comparison of ultrasound and microwave assisted extraction of anthocyanins of black carrot pomace

Yeşilören G., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.

3rd International Congress on Food Technology, 10 - 12 Ekim 2018

Alternative extraction method for phenolic compounds of cranberry bush (viburnum opulus l.) fruit: Ultrasound-probe treament

Alifaki Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.

3rd International Congress on Food Technology, 10 - 12 Ekim 2018

Pulsed Electric Field Applications In Foods, 3rd International Congress on Food Technology

YILMAZ M. S., arslan h., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.

Pulsed Electric Field Applications In Foods, 3rd International Congress on Food Technology, 10 - 12 Ekim 2018

Pectin production from food wastes: current status and future perspectives

erdem g. m., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.

3rd International Congress on Food Technology, 10 - 12 Ekim 2018

OHMIC HEATING APPLICATIONS IN FOOD ENGINEERING: A REVIEW

DEMİRKOL M., KUTLU KANTAR N., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.

3rd International Congress on Food Technology, 10 - 12 Ekim 2018

Total phenolic content and color values of dried broccoli

YILMAZ M. S., ŞAKIYAN DEMİRKOL Ö., BARUTÇU MAZI I., MAZI B. G.

The 4th International Symposium on “Traditional Foods from Adriatic to Caucacus, 19 - 21 Nisan 2018

Ultrasound assisted extraction of phenolic compounds of gilaburu (Viburnum opulus l.)

Alifaki Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.

The 4th International Symposium on “Traditional Foods from Adriatic to Caucacus, 19 - 21 Nisan 2018

COMPARISION OF TRADITIONAL AND ULTRASOUND-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM CORNELIAN CHERRY

KUTLU KANTAR N., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 19 - 21 Nisan 2018

Infrared-microwave combination baking of gluten-free cakes: an optimization study

ŞAKIYAN DEMİRKOL Ö.

1st International Conference on Innovations in Natural Science and Engineering, 3 - 06 Ocak 2018

The Effect of Ohmic Heating Pretreatment on Drying of Apple

Kutlu N., Yilmaz M. S., Arslan H., Isci A., Sakiyan Ö.

21st International Drying Symposium (IDS), Valencia, İspanya, 11 - 14 Eylül 2018, ss.1487-1494

Ultrasonic assisted extraction of phenolic compounds and anthocyanins from black carrot pomace

YEŞİLÖREN G., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.

Innovations in Food Science and Technology, 10 - 12 Mayıs 2017

Thin layer models of microwave drying of broccoli

YILMAZ M. S., ŞAKIYAN DEMİRKOL Ö., BARUTÇU MAZI I., MAZI B. G.

INNOVATIONS IN FOOD SCIENCE AND TECHNOLOGY, 10 - 12 Mayıs 2017

The effects of formulation and processing conditions on color, total phenolic content and dielectric properties of microwave baked buckwheat-rice cakes

ALİFAKİ Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.

Innovations in Food Science and Technology, 10 - 12 Mayıs 2017

Optimization of microwave-assisted extraction of total phenolic compounds from Caucasian whortleberry (Vaccinium arctostaphylos) by response surface methodology

KUTLU KANTAR N., Bıçak C., Ekinci D., Kılıç E., Erdem N., İŞCİ YAKAN A., et al.

Innovations in Food Science and Technology, 10 - 12 Mayıs 2017

Investigation of Pore Size Distribution and Some Physical Properties of Different Formulated Microwave Baked Cakes by Image Analysis

ALİFAKİ Y. Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.

The 2nd Congress on Food Structure and Design, 26 - 28 Ekim 2016

Effect of Drying on Physical Properties of Orange Peel

TAMER C., İŞCİ YAKAN A., KUTLU N., ŞAKIYAN DEMİRKOL Ö., ŞAHİN S., ŞÜMNÜ S. G.

The 2nd Congress on Food Structure and Design, 26 - 28 Ekim 2016