Y. Sedat Velioğlu - Publications, H-index & Citations

Y. Sedat Velioğlu

Ankara University

27H指数

75论文数

7.9K被引数

收录论文 23

发表时间

Effect of dipping pre-treatments and drying methods on Aronia melanocarpa quality

FOOD CHEMISTRY

IF9.8

2024-11-01

PREAI

Demircan, Bahar; Velioglu, Yakup Sedat; Bozturk, Muhammed Melih

Effects of washing with boric acid solutions on residual boric acid content, microbiological load, and quality of fresh-cut spinach

HELIYON

IF3.6

2024-06-01

OAAI

Demircan, Bahar; Velioglu, Yakup Sedat; Giuffre, Angelo Maria

The effect of phenolics from bergamot juice powder extracted with different solvents on the physicochemical and antibacterial properties of chitosan films

FOOD PACKAGING AND SHELF LIFE

IF10.6

2024-03-01

PREAI

Demircan, Bahar; Velioglu, Yakup Sedat

Improving fresh-cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics

FOOD SCIENCE & NUTRITION

IF3.8

2024-02-20

OAAI

Demircan, Bahar; Velioglu, Yakup Sedat

Comparison of different drying methods for bergamot peel: Chemical and physicochemical properties

JOURNAL OF FOOD SCIENCE

IF3.4

2024-02-05

OAAI

Demircan, Bahar; Velioglu, Yakup Sedat; Giuffre, Angelo Maria

Revolutionizing single-use food packaging: a comprehensive review of heat-sealable, water-soluble, and edible pouches, sachets, bags, or packets

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-12-20

PREAI

Demircan, Bahar; Velioglu, Yakup Sedat

Bergamot juice powder with high bioactive properties: Spray-drying for the preservation of antioxidant activity and ultrasound-assisted extraction for enhanced phenolic compound extraction

JOURNAL OF FOOD SCIENCE

IF3.4

2023-07-26

OAAI

Demircan, Bahar; Velioglu, Yakup Sedat; Giuffre, Angelo Maria

Effects of ozone and chlorine washes and subsequent cold storage on microbiological quality and shelf life of fresh parsley leaves

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-06-01

PREAI

Karaca, Hakan; Velioglu, Y. Sedat

Effects of processing and storage on pesticide residues in foods

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2019-12-20

129

PREAI

Yigit, Nuran; Velioglu, Yakup Sedat

Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2014-02-01

131

PREAI

Karaca, Hakan; Velioglu, Y. Sedat

Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2013-04-17

PREAI

Sari, Ferda; Velioglu, Y. Sedat

Effects of particle size, extraction time and temperature, and derivatization time on determination of theanine in tea

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2011-12-01

PREAI

Sari, Ferda; Velioglu, Y. Sedat

Mycotoxins: contamination of dried fruits and degradation by ozone

TOXIN REVIEWS

IF2.4

2010-06-09

PREAI

Karaca, Hakan; Velioglu, Y. Sedat; Nas, Sebahattin

Green and roasted mate: phenolic profile and antioxidant activity

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY

IF3

2009-01-01

OAAI

Erol, Nihal Tuerkmen; Sari, Ferda; Calikoglu, Eda; Velioglu, Yakup Sedat

Determination of alkaloids and phenolic compounds in black tea processed by two different methods in different plucking seasons

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2007-03-20

PREAI

Turkmen, Nihal; Velioglu, Y. Sedat

Effect of extraction conditions on measured total polyphenol contents and antioxidant and antibacterial activities of black tea

MOLECULES

IF4.6

2007-03-13

145

OAAI

Turkmen, Nihal; Velioglu, Y. Sedat; Sari, Ferda; Polat, Gokce

Response surface methodological study on HMF and fluorescent accumulation in red and white grape juices and concentrates

FOOD CHEMISTRY

IF9.8

2007-01-01

PREAI

Simsek, Atilla; Poyrazoglu, Ender Sinan; Karacan, Suleyman; Velioglu, Y. Sedat

Effects of prolonged heating on antioxidant activity and colour of honey

FOOD CHEMISTRY

IF9.8

2006-04-01

234

PREAI

Turkmen, N; Sari, F; Poyrazoglu, ES; Velioglu, YS

Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods

FOOD CHEMISTRY

IF9.8

2006-01-01

620

PREAI

Turkmen, Nihal; Sari, Ferda; Velioglu, Y. Sedat

The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

FOOD CHEMISTRY

IF9.8

2005-12-01

679

PREAI

Turkmen, N; Sari, F; Velioglu, YS

研究方向