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Doç.Dr. Okan LEVENT
Doç.Dr. Okan LEVENT
Gıda Mühendisliği, İnönü Üniversitesi
Verified email at inonu.edu.tr
Title
Cited by
Cited by
Year
The optimization of dilute acid hydrolysis of cotton stalk in xylose production
O Akpinar, O Levent, Ş Bostanci, U Bakir, L Yilmaz
Applied biochemistry and biotechnology 163, 313-325, 2011
452011
Enzymatic processing and antioxidant activity of agricultural waste autohydrolysis liquors
O Akpinar, K Gunay, Y Yilmaz, O Levent, S Bostanci
BioResources 5 (2), 699-711, 2010
322010
Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses
AF Atasoy, AA Hayaloglu, H Kırmacı, O Levent, H Türkoğlu
Small Ruminant Research 115 (1-3), 113-123, 2013
282013
Evaluation of antioxidant activity of dilute acid hydrolysate of wheat straw during xylose production
O Akpinar, S Sabanci, O Levent, A Sayaslan
Industrial Crops and Products 40, 39-44, 2012
282012
Optimization and comparision of dilute acid pretreatment of selected agricultural residues for recovery of xylose
O Akpinar, O Levent, S Sabanci, RS Uysal, B Sapci
BioResources 6 (4), 4103-4116, 2011
272011
Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties
B Erdal, S Yıkmış, NT Demirok, E Bozgeyik, O Levent
Biology 11 (6), 926, 2022
172022
Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and …
S Yıkmış, E Bozgeyik, O Levent, H Aksu
Journal of Food Processing and Preservation 45 (10), e15883, 2021
162021
Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar
S Yıkmış, B Erdal, E Bozgeyik, O Levent, A Yinanç
International Journal of Gastronomy and Food Science 29, 100574, 2022
142022
Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the …
C Doguer, S Yıkmış, O Levent, M Turkol
Journal of Food Processing and Preservation 45 (5), e15436, 2021
142021
Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed …
S Yıkmış, H Ozer, O Levent, BG Çöl, B Erdal
Journal of Food Measurement and Characterization 16 (4), 3023-3041, 2022
132022
Effects of wild-type starter culture (artisanal strains) on volatile profile of Urfa cheese made from ewe milk
HA Kırmacı, AA Hayaloğlu, HB Özer, AF Atasoy, O Levent
International Journal of Food Properties 18 (9), 1915-1929, 2015
92015
A Detailed Comparative Study on Some Physicochemical Properties, Volatile Composition, Fatty Acid, and Mineral Profile of Different Almond (Prunus dulcis L …
O Levent
Horticulturae 8 (6), 488, 2022
62022
Effect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce
O Levent, M Alpaslan
Journal of Food Measurement and Characterization 12, 1072-1083, 2018
52018
Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses
S Yıkmış, NT Demirok, O Levent, D Apaydın
Heliyon 9 (9), 2023
42023
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network …
S Yıkmış, DD Altıner, H Ozer, O Levent, G Celik, BG Çöl
Journal of Food Processing and Preservation 46 (11), e17102, 2022
42022
Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and …
O Levent, F Yuksel
Journal of Food Science and Technology 59 (9), 3609-3618, 2022
32022
Moderate temperature and UV‐C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color
S Yıkmış, S Barut Gök, O Levent, E Kombak
Journal of Food Process Engineering 44 (12), e13893, 2021
32021
Gün kurusu Malatya kayısılarının naturel bileşikler ile raf ömrünün uzatılması
O Levent
İnönü Üniversitesi Fen Bilimleri Enstitüsü, 2011
32011
Farklı Kurutma Yöntemlerinin Alkaya Kayısı Çeşidinin Toplam Fenolik İçeriğine Etkisi
M KAPLAN, S ESKİGÜN, O LEVENT, H DIRAMAN, A Azize
Gıda ve Yem Bilimi Teknolojisi Dergisi, 37-44, 2019
22019
Characterization of new late-spring-frost-tolerant apricot hybrids: physical and biochemical fruit quality attributes, volatile aroma compounds
A Doğan, K Fırat Ege, O Levent, BM Asma
Ciência Rural 53, e20220144, 2023
12023
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