关注
Sami Gokhan Ozkal
Sami Gokhan Ozkal
在 pau.edu.tr 的电子邮件经过验证
标题
引用次数
引用次数
年份
Mass transfer modeling of apricot kernel oil extraction with supercritical carbon dioxide
SG Özkal, ME Yener, L Bayındırlı
The Journal of supercritical fluids 35 (2), 119-127, 2005
1882005
Supercritical carbon dioxide extraction of hazelnut oil
SG Özkal, U Salgın, ME Yener
Journal of food engineering 69 (2), 217-223, 2005
1872005
Properties and quality verification of biodiesel produced from tobacco seed oil
N Usta, B Aydoğan, AH Çon, E Uğuzdoğan, SG Özkal
Energy conversion and Management 52 (5), 2031-2039, 2011
1762011
Response surfaces of apricot kernel oil yield in supercritical carbon dioxide
SG Özkal, ME Yener, L Bayındırlı
LWT-Food Science and Technology 38 (6), 611-616, 2005
942005
Kinetics of traditional Turkish sausage quality aspects during fermentation
H Ercoşkun, SG Özkal
Food Control 22 (2), 165-172, 2011
922011
Supercritical carbon dioxide extraction of flaxseed oil: Effect of extraction parameters and mass transfer modeling
SG Özkal, ME Yener
The Journal of Supercritical Fluids 2016 (6), 76-80, 2016
632016
The solubility of apricot kernel oil in supercritical carbon dioxide
SG Özkal, ME Yener, L Bayındırlı
International journal of food science & technology 41 (4), 399-404, 2006
582006
Response surface analysis and modeling of flaxseed oil yield in supercritical carbon dioxide
SG Özkal
Journal of the American Oil Chemists' Society 86, 1129-1135, 2009
482009
Enhancement of drying and rehydration characteristics of okra by ultrasound pre‑treatment application
S Tüfekçi, SG · Özkal
Heat and Mass Transfer, 2017
422017
Response surfaces of hazelnut oil yield in supercritical carbon dioxide
SG Özkal, ME Yener, U Salgın, Ü Mehmetoğlu
European Food Research and Technology 220, 74-78, 2005
362005
The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation
N Özdemir, G Yazıcı, Ö Şimşek, SG Özkal, AH Çon
Food bioscience 26, 30-37, 2018
282018
Application of ultrasound in food drying
S Tüfekçi, SG Özkal
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 21 (9), 408-413, 2015
24*2015
Kinetic Modeling of Quality Aspects of Fermented Sausage (Sucuk) During Storage
SG ÖZKAL, H ERCOŞKUN
Kafkas Univ Vet Fak Derg 23 (2), 195-200, 2017
82017
Production of clove extract loaded pullulan and whey protein nanofibers as antioxidant and antibacterial agent
Ö Zambak, A Özkal, SG Özkal
Journal of Applied Polymer Science 139 (46), e53141, 2022
62022
Effect of Isopropyl Alcohol on Lye Peeling of" Amasya" Apples
L Bayindirli, S G., SG Özkal
FRUIT PROCESSING 6, 237-239, 1996
61996
Ekmeklerde aktif paketleme uygulamaları
A Göncü, SG Özkal
Turkish Journal Of Agriculture-Food Science And Technology 5 (11), 1264-1273, 2017
52017
Rheological properties of poppy seed paste/grape pekmez blends
SG Özkal, F Süren
Journal of Food Processing and Preservation, 2017
52017
Experimental determination of thermal conductivity of various milk and vegetable oil products
SG Özkal, Y Tülek
Turkish Journal of Engineering and Environmental Sciences, 2001
5*2001
GIDALARIN DONMA VE ÇÖZÜLME ZAMANLARININ BELİRLENMESİNDE KULLANILAN TAHMİN METOTLARI I. BASİT EŞİTLİKLER
Y Tülek, HY Gökalp, SG Özkal
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 5 (1), 943-950, 1999
5*1999
Ultrases ön işleminin havuç dilimlerinin kuruma karakteristikleri üzerine etkisi
S Tüfekçi, SG Özkal
Akademik Gıda 16 (1), 11-19, 2018
42018
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