Onur Sevindik

Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC–MS-O and LC-DAD-ESI-MS/MS

Serkan Selli, Gamze Güçlü, Onur Sevindik et al. · Food Chemistry · 2021 · 82 citations

Food Chemistry, Agaricus Bisporus, Key Aroma +6

Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta

Xianglu Zhu, Laura Healy, Onur Sevindik et al. · Food Chemistry · 2021 · 78 citations

Food Chemistry, Novel Blanching Treatments, Health Sciences +5

Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

Onur Sevindik, Gamze Güçlü, Bilal Ağırman et al. · Food Chemistry · 2022 · 61 citations

Bioactive Compositions, Probiotic, Food Fermentation +6

Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil

Gamze Güçlü, Onur Sevindik, Haşim Kelebek et al. · Foods · 2016 · 27 citations · Full text

LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles

Haşim Kelebek, Onur Sevindik, Türkan Uzlaşır et al. · European Food Research and Technology · 2020 · 26 citations

Food Chemistry, Plant Analysis, Polyphenolics +9