Academician profile · PROFESÖR

ÖZGE ŞAKIYAN DEMİRKOL

ANKARA ÜNİVERSİTESİ

Ana Dal Mühendislik Temel Alanı
Yan Dal Gıda Bilimleri ve Mühendisliği
MÜHENDİSLİK FAKÜLTESİ
GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Articles YÖKSİS 39

Projects 1

Books 0

Proceedings 60

Patents 1

Artistic 1

Scopus (SJR)

Q1 6 Q2 6 Q3 1 Q4 0

WoS (JCR)

Q1 5 Q2 3 Q3 4 Q4 2

TR Index 3 articles

Proceedings

Showing 20 / 60

2019 Deep Eutectic Solvent-Based Extraction of Phenolic Compounds from Pomegranate (Punica granatum L.) Peel 3rd International Conference on Advanced Engineering Technologies
2017 Ultrasonic assisted extraction of phenolic compounds and anthocyanins from black carrot pomace Innovations in Science and Technology
2018 Alternative extraction method for phenolic compounds of cranberry bush (viburnum opulus l.) fruit: Ultrasound-probe treament 3rd International Congress on Food Technology
2018 Microwave-Assisted Extraction Of Phenolic Compounds Of European Cranberrybush Fruit (Viburnum Opulus L.), 32nd EFFOST International Conference
2017 Optimization of microwave-assisted extraction of total phenolic compounds from Caucasian whortleberry (Vaccinium arctostaphylos) by response surface methodology Innovations in Food Science and Technology
2017 The effects of formulation and processing conditions on color, total phenolic content and dielectric properties of microwave baked buckwheat-rice cakes Innovations in Food Science and Technology
2016 Effect of Drying on Physical Properties of Orange Peel The 2nd Congress on Food Structure and Design
2015 Drying Characteristics of Redbeet and Mathematical Modelling The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus”
2018 MICROWAVE-ASSISTED EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM CORNELIAN CHERRY (Cornus mas) 3rd International Congress on Food Technology
2021 EXTRACTION OF PHENOLIC COMPOUNDS FROM CRANBERRYBUSH (Viburnum opulus L.) FRUIT BY ULTRASOUND-MICROWAVE COMBINATION 2. ULUSLARARASI / 12. ULUSAL GIDA MÜHENDİSLİĞİ KONGRESİ
2018 Pectin production from food wastes: current status and future perspectives 3rd International Congress on Food Technology
2016 UTILIZATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE PROCESS CONDITIONS AND FORMULATION OF MICROWAVE BAKED RICE CAKE 15th International Cereal and Bread Congress
2015 Determination and Modelling of Microwave Drying Characteristics of Redbeet The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus”
2018 Pulsed Electric Field Applications In Foods, 3rd International Congress on Food Technology Pulsed Electric Field Applications In Foods, 3rd International Congress on Food Technology
2020 Ekstraksiyon Proseslerinde Kullanılan Yeşil Çözücüler Türkiye 13. Gıda Kongresi
2019 Comparison on Pastırma Processing by the Conventional Method and Microwave Drying: Physical, Biochemical, Microbiological, and Sensory Aspects 65th International Congress of Meat Science and Technology
2017 Thin layer models of microwave drying of broccoli INNOVATIONS IN FOOD SCIENCE AND TECHNOLOGY
2018 Total phenolic content and color values of dried broccoli The 4th International Symposium on “Traditional Foods from Adriatic to Caucacus
2018 Ultrasound assisted extraction of phenolic compounds of gilaburu (Viburnum opulus l.) The 4th International Symposium on “Traditional Foods from Adriatic to Caucacus
2016 Vişne Prunus cerasus L Posası ve Vişne Posası Özütü Kullanılarak Hazırlanan Kek Formülasyonlarının Dielektrik Özelliklerinin Belirlenmesi ve Karşılaştırılması Türkiye 12. Gıda Kongresi

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