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Doç. Dr. SÜNDÜZ SEZER KIRALAN
Ana Sayfa
Eğitim Bilgileri
Araştırma Alanları
Mesleki Deneyim
Yayınlar
Proje & Patent & Tasarım
Bilimsel Faaliyetler
Başarılar & Tanınırlık
Sanat Eserleri & Yayıncılık
Duyurular & Dökümanlar
İletişim

Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler 20

Monitoring of various contaminants in takeaway articles made from paper and board food contact materials in Turkey

Food Additives and Contaminants - Part A, Cilt: 42, Sayı: 7, 2025 (SCI-Expanded)
Scopus WOS

Assessment of phthalate esters migration in plastic products marketed in Turkey for food use

Journal of Food Measurement and Characterization, Cilt: 18, Sayı: 10, 2024 (SCI-Expanded)
Scopus WOS

A survey of phthalates in flavored olive oils from Turkey Estudios sobre ftalatos en aceites de oliva aromatizados de Turquía

Editorial CSIC, Cilt: 74, 2023 (SCI-Expanded)
Scopus WOS

Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds

Journal of Food Processing and Preservation, Cilt: 46, Sayı: 11, 2022 (SCI-Expanded)
Scopus WOS

Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace

FOOD CHEMISTRY, Cilt: 345, 2021 (SCI-Expanded)
Scopus WOS

Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α-Tocopherol

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, Cilt: 69, Sayı: 20, 2021 (SCI-Expanded)
Scopus WOS

Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation

Food Analytical Methods, Cilt: 14, Sayı: 5, 2021 (SCI-Expanded)
Scopus WOS

Phthalates levels in olive oils and olive pomace oils marketed in Turkey

Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure Risk Assessment, Cilt: 37, Sayı: 8, 2020 (SCI-Expanded)
Scopus WOS

Reducing polycyclic aromatic hydrocarbons (PAHs) in olive pomace oil using short-path molecular distillation

Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure Risk Assessment, Cilt: 37, Sayı: 3, 2020 (SCI-Expanded)
Scopus WOS

Phthalate and polycyclic aromatic hydrocarbon levels in liquid ingredients of packaged fish sold in Turkish markets

Journal of Oleo Science, Cilt: 69, Sayı: 8, 2020 (SCI-Expanded)
Scopus WOS

Influence of harvest time on protein content and lipids profile of wild Styrax officinalis seeds from different locations in Turkey

Rendiconti Lincei, Cilt: 30, Sayı: 4, 2019 (SCI-Expanded)
Scopus WOS

Further Evidence on the Removal of Polycyclic Aromatic Hydrocarbons (PAHs) During Refining of Olive Pomace Oil

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Cilt: 121, Sayı: 4, 2019 (SCI-Expanded)
Scopus WOS

Stability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidation

Grasas y Aceites, Cilt: 70, Sayı: 1, 2019 (SCI-Expanded)
Scopus WOS

Fatty acids profile and stability of Camelina (Camelina sativa) seed oil as affected by extraction method and thermal oxidation

Rivista Italiana delle Sostanze Grasse, Cilt: 95, Sayı: 4, 2018 (Hakemli Dergi)

Monitoring stability and volatile oxidation compounds of cold-pressed flax seed, grape seed and black cumin seed oils upon photo-oxidation

Journal of Food Measurement and Characterization, Cilt: 12, Sayı: 1, 2018 (SCI-Expanded)
Scopus WOS

Effect of thermal and photo oxidation on the stability of cold-pressed plum and apricot kernel oils

European Food Research and Technology, Cilt: 244, Sayı: 1, 2018 (SCI-Expanded)
Scopus WOS

Reducing polycyclic aromatic hydrocarbons (PAHs) formation in olive pomace oil using microwave pre-heating of olive pomace

European Journal of Lipid Science and Technology, Cilt: 119, Sayı: 1, 2017 (SCI-Expanded)
Scopus WOS

Changes in Volatile Compounds of Black Cumin Oil and Hazelnut Oil by Microwave Heating Process

JAOCS, Journal of the American Oil Chemists' Society, Cilt: 92, Sayı: 10, 2015 (SCI-Expanded)
Scopus WOS

Classification of Turkish hazelnut oils based on their triacylglycerol structures by chemometric analysis

European Food Research and Technology, Cilt: 240, Sayı: 4, 2015 (SCI-Expanded)
Scopus WOS

Increased antioxidant efficacy of tocopherols by surfactant solubilization in oil-in-water emulsions

Journal of Agricultural and Food Chemistry, Cilt: 62, Sayı: 43, 2014 (SCI-Expanded)
Scopus WOS