Sündüz Sezer Kıralan

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

Sündüz Sezer Kıralan, Sermin Göksu Karagöz, Gülcan Özkan et al. · Food Analytical Methods · 2021 · 28 citations

Agriculture, Chemistry, Food Science +15

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

Sündüz Sezer Kıralan, İsra Toptancı, Tuba Öncül Abacıgil et al. · Food Additives & Contaminants Part A · 2020 · 24 citations

Agriculture, Food Science, Toxicology +13

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

Sündüz Sezer Kıralan, Ferruh Erdoğdu, Aziz Tekin · European Journal of Lipid Science and Technology · 2016 · 19 citations

Agriculture, Chemical Engineering, Chemistry +14

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

Sündüz Sezer Kıralan, Aslı Yorulmaz, Atilla Şimşek et al. · European Food Research and Technology · 2014 · 18 citations

Life Sciences, Chemistry, Food Science +16

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

Gizem Göker, Sündüz Sezer Kıralan, Aziz Tekin et al. · Food Chemistry · 2020 · 17 citations

Natural Sciences, Chemical Engineering, Chemistry +13