Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Monitoring of photoinitiators in food products from Turkey

Toptanci İ., Kiralan M., KETENOĞLU O., Sezer Kiralan S.
Food Control , cilt.161, 2024 (SCI-Expanded) identifier

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

Toptancı İ., Kıralan S., KETENOĞLU O.
Grasas y Aceites , cilt.74, sa.2, 2023 (SCI-Expanded) Creative Commons License identifier identifier

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

Kiralan S., Ketenoglu O., Kuvat O., Ramadan M. F.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.11, 2022 (SCI-Expanded) identifier identifier

Monitoring of bisphenol A diglycidyl ether (BADGE) and some derivatives in fish products in the Turkey market

Toptancı İ., Kıralan M., KETENOĞLU O., Ramadan M. F.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH , cilt.29, sa.35, ss.52788-52795, 2022 (SCI-Expanded) identifier identifier identifier

Assessment of the migration of perfluorinated compounds and primary aromatic amines from PTFE-coated non-stick cookware marketed in Turkey

Toptancı İ., KETENOĞLU O., Kıralan M.
Environmental Science and Pollution Research , cilt.29, ss.38535-38549, 2022 (SCI-Expanded) identifier identifier identifier

Effect of Light on the Oxidative Stability and Phthalate Levels of Black Cumin Oil-Corn Oil Blends in Plastic and Glass Bottling

Toptanci İ., Kiralan M., KETENOĞLU O., Ramadan M. F.
Journal of Oleo Science , cilt.71, sa.5, ss.641-649, 2022 (SCI-Expanded) Creative Commons License identifier identifier identifier

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

Kiralan S. S., Karagoz S. G., Özkan G., Kiralan M., Ketenoğlu O.
Food Analytical Methods , cilt.14, sa.5, ss.883-896, 2021 (SCI-Expanded) identifier identifier

Extraction of peanut oil using thermosonication: Modeling and multiobjective optimization of process parameters using box–behnken design

KETENOĞLU O.
Journal of Oleo Science , cilt.69, sa.6, ss.585-595, 2020 (SCI-Expanded) Creative Commons License identifier identifier identifier

Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil

Sahin Ozkan K., KETENOĞLU O., Yorulmaz A., Tekin A.
Journal of Food Science and Technology , cilt.56, sa.7, ss.3449-3460, 2019 (SCI-Expanded) Creative Commons License identifier identifier identifier

Effect of monoglyceride content on emulsion stability and rheology of mayonnaise

Kantekin-Erdogan M. N., KETENOĞLU O., Tekin A.
Journal of Food Science and Technology , cilt.56, sa.1, ss.443-450, 2019 (SCI-Expanded) Creative Commons License identifier identifier identifier

Computer simulation and experimental molecular distillation of olive pomace oil deodorizer distillate – A comparative study

KETENOĞLU O., Tekin A.
LWT , cilt.96, ss.636-641, 2018 (SCI-Expanded) identifier

Molecular distillation of olive pomace oil ─ Multiobjective optimization for tocopherol and squalene

KETENOĞLU O., Sahin Ozkan K., Yorulmaz A., Tekin A.
LWT , cilt.91, ss.198-202, 2018 (SCI-Expanded) identifier

Deacidification of Crude Hazelnut Oil Using Molecular Distillation – Multiobjective Optimization for Free Fatty Acids and Tocopherol

Altuntas A. H., KETENOĞLU O., Cetinbas S., Erdogdu F., Tekin A.
European Journal of Lipid Science and Technology , cilt.120, sa.4, 2018 (SCI-Expanded) identifier

Multi-objective optimization of molecular distillation conditions for oleic acid from a rich-in-fatty acid model mixture

KETENOĞLU O., Erdoğdu F., Tekın A.
Journal of Oleo Science , cilt.67, sa.1, ss.21-28, 2018 (SCI-Expanded) Creative Commons License identifier identifier

Removal of di-2-ethylhexyl phthalate (DEHP) and mineral oil from crude hazelnut skin oil using molecular distillation–multiobjective optimization for DEHP and tocopherol

Gelmez B., KETENOĞLU O., Yavuz H., Tekin A.
European Journal of Lipid Science and Technology , cilt.119, sa.2, 2017 (SCI-Expanded) identifier

Applications of molecular distillation technique in food products

KETENOĞLU O., Tekin A.
Italian Journal of Food Science , cilt.27, sa.3, ss.277-281, 2015 (SCI-Expanded) identifier

Effects of microfluidized dietary fibers on stability properties of emulsions

KETENOĞLU O., MERT B., Tekin A.
Journal of Texture Studies , cilt.45, sa.4, ss.295-306, 2014 (SCI-Expanded) identifier

Diğer Dergilerde Yayınlanan Makaleler

YER FISTIĞI (Arachis Hypogaea L.) YAĞININ FARKLI ÇÖZÜCÜLER KULLANILARAK DEĞİŞKEN GÜÇ VE FREKANSLARDA ULTRASON DESTEKLİ EKSTRAKSİYONU

KETENOĞLU O.
GIDA / THE JOURNAL OF FOOD , cilt.45, sa.1, ss.61-71, 2020 (Hakemli Dergi)

Determination of Antoine Constants from Estimated Vapor Pressures of Selected Food Contaminants

KETENOĞLU O.
Current Journal of Applied Science and Technology , cilt.29, sa.3, ss.1-11, 2018 (Hakemli Dergi)

Bazı Bitkisel Liflerin Gıda Emülsiyonları Üzerine Etkileri

KETENOĞLU O., TEKİN A.
Akademik Gıda , cilt.10, sa.4, ss.60-64, 2012 (Hakemli Dergi)

EFFECT OF LOW-SODIUM SALT UTILIZATION ON SOME CHARACTERISTICS OF GROUND BEEF PATTIES

KETENOĞLU O., CANDOĞAN K.
Gıda , cilt.36, sa.2, ss.63-69, 2011 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Infrared-Assisted Extraction and Its Applications in Food Products

KETENOĞLU O.
3rd International Conference on Food, Agriculture and Veterinary, 19 Haziran 2021

Greener approaches and innovative technologies for the extraction of edible oils in food industry

Ketenoğlu O.
3rd International Eurasian Conference on Biological and Chemical Sciences (EurasianBioChem 2020), 19 - 20 Mart 2020, ss.43

Evaluating Textural Effects of Different Hydrocolloids in “Cezerye” Prepared from Quince and Cornelian Cherry Fruit

Ketenoğlu O., Üçüncüoğlu D., Ercoşkun H.
The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 - 21 Ekim 2018, ss.168

“Cezerye” From Oleaster Fruit (Elaeagnus Angustifolia L.): Assessment Of Different Hydrocolloids

Üçüncüoğlu D., Ketenoğlu O., Özpolat Y., Ercoşkun H.
3rd International Congress on Food Technology, Nevşehir, Türkiye, 10 - 12 Ekim 2018

Multiobjective Optimization of Crude Hazelnut Oil Deacidification by Molecular Distillation

Altuntaş A. H., Ketenoğlu O., Erdoğdu F., Tekin A.
14th Euro Fed Lipid Congress , Ghent, Belçika, 18 - 21 Ekim 2016, ss.318

A Study on Determining Evaporation Conditions of Oleic Acid Using Molecular Distillation and Multiobjective Optimization

Ketenoğlu O., Erdoğdu F., Tekin A.
14th Euro Fed Lipid Congress , Ghent, Belçika, 18 - 21 Ekim 2016, ss.302

Doğal Ve Yapay Antioksidanlarin Rafine Ayçiçek Yağının Oksidatif Stabilitesi Üzerine Etkisi

Kantekin Erdoğan M. N., Şahin Özkan K., Ketenoğlu O., Ünal G., Moldabay A., Karabacak B. Z., et al.
YABİTED II. Bitkisel Yağ Kongresi , Tekirdağ, Türkiye, 7 - 09 Mayıs 2015, ss.88

Kısmi Gliseridlerin Mayonezin Emülsiyon Stabilitesi ve Reolojisi Üzerine Etkisi

Kantekin Erdoğan M. N., Ketenoğlu O., Tekin A.
YABİTED II. Bitkisel Yağ Kongresi , Tekirdağ, Türkiye, 7 - 09 Mayıs 2015, ss.17

Trans fatty acids history of Turkey

Şahin Özkan K., Ketenoğlu O., Tekin A.
2nd International Congress on Food Technology , Aydın, Türkiye, 5 - 07 Kasım 2014, ss.76

Mono and Diglyceride Production by Transesterification of Refined Olive Oil

Kantekin Erdoğan M. N., Ketenoğlu O., Tekin A.
12th Euro Fed Lipid Congress , Montpellier, Fransa, 14 - 17 Eylül 2014, ss.222

Effects of Partial Glycerides, Squalen and Free Fatty Acids on Frying Stability of Olive Pomace Oil

Şahin K., Ketenoğlu O., Yorulmaz A., Tekin A.
11th Euro Fed Lipid Congress , Antalya, Türkiye, 27 - 30 Ekim 2013, ss.305

Comparison of Frying Stabilities of Olive Pomace Oil and Palm Olein

Ketenoğlu O., Şahin K., Yaşdağ T., Yorulmaz A., Tekin A.
11th Euro Fed Lipid Congress , Antalya, Türkiye, 27 - 30 Ekim 2013, ss.304

Gıda Sanayiinde Vakumda Damıtma Teknikleri ve Uygulama Alanları

Ketenoğlu O., Şahin K., Tekin A.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.53

Effects of Different Distillation Conditions on Minor Compounds of Olive Pomace Oil

Şahin K., Ketenoğlu O., Yorulmaz A., Tekin A.
10th Euro Fed Lipid Congress , Krakow, Polonya, 23 - 26 Eylül 2012, ss.240

Kızartma Yağlarının Kalitesi Üzerine Etki Eden Faktörler

Ketenoğlu O., Şahin K., Tekin A.
YABİTED 1.Bitkisel Yağ Kongresi , Adana, Türkiye, 12 - 14 Nisan 2012, ss.67

Pirina ve Soya Yağlarının Kızartma Stabilitelerinin Karşılaştırılması

Şahin K., Ketenoğlu O., Tekin A.
YABİTED 1.Bitkisel Yağ Kongresi , Adana, Türkiye, 12 - 14 Nisan 2012, ss.66

Triacylglycerol Structures of Hazelnut Oils

Turhan S., Şahin K., Şimşek A., Yorulmaz A., Tekin A., Ketenoğlu O.
World Conference on Oilseed Processing, Fats Oils Processing, Biofuels Applications , İzmir, Türkiye, 21 - 23 Haziran 2011, ss.45

Frying Stability Assessment of Olive Pomace Oil in Comparison with Sunflower Oil

Yaşdağ T., Ketenoğlu O., Tekin A., Şahin K.
World Conference on Oilseed Processing, Fats Oils Processing, Biofuels Applications , İzmir, Türkiye, 21 - 23 Haziran 2011, ss.35

A research on emulsifying properties of nano fibers

Ketenoğlu O., Mert B., Tekin A.
1st International Congress on Food Technology , Antalya, Türkiye, 3 - 06 Kasım 2010, ss.473

Usage of dietary nano fibers in food emulsions

Ketenoğlu O., Mert B., Tekin A.
1st International Congress on Food Technology , Antalya, Türkiye, 3 - 06 Kasım 2010, ss.57

Effects of batch refining procedures on the isomer formation and oxidative stability of vegetable oils

Çalışkan T., Tekin A., Şahin K., Ketenoğlu O.
The 1st International Symposium on Traditional Foods From Adriatic to Caucasus , Tekirdağ, Türkiye, 15 Nisan 2010 - 17 Nisan 2020, ss.1066

Kitap & Kitap Bölümleri

Bioactive Phytochemicals from Soybean (Glycine max) Oil Processing By-products

KETENOĞLU O., KIRALAN S. S., KIRALAN M.
Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products, Ramadan Hassanien Mohamed Fawzy, Editör, Springer, ss.13-25, 2023

Bioactive Phytochemicals from Tiger Nut Oil Processing Byproducts

KIRALAN M., KETENOĞLU O., KIRALAN S. S.
Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products, Ramadan Hassanien Mohamed Fawzy, Editör, Springer, ss.527-536, 2023

Food Applications of Coriander Fixed Oil

KIRALAN M., KETENOĞLU O.
Handbook of Coriander (Coriandrum sativum): Chemistry, Functionality, and Applications, Ramadan Mohamed Fawzy, Editör, CRC Press, Boca Raton, ss.403-410, 2023

Fig Volatiles

KIRALAN M., KIRALAN S. S., KETENOĞLU O.
Fig (Ficus carica): Production, Processing, and Properties, Ramadan Mohamed Fawzy, Editör, Springer, ss.513-522, 2023

Composition and Functional Properties of Fig (Ficus carica) Phenolics

KIRALAN M., KETENOĞLU O., KIRALAN S. S., YILMAZ F. M.
Fig (Ficus carica): Production, Processing, and Properties, Ramadan Mohamed Fawzy, Editör, Springer, ss.369-394, 2023

Composition and Functionality of Coriander Fixed Oil

KIRALAN M., KETENOĞLU O.
Handbook of Coriander (Coriandrum sativum): Chemistry, Functionality, and Applications, Ramadan Mohamed Fawzy, Editör, CRC Press, Boca Raton, ss.383-394, 2023

Apricot (Prunus armeniaca L.) Kernel: A Valuable by-Product

KIRALAN M., KETENOĞLU O.
Mediterranean Fruits Bio-wastes, Ramadan M.F., Farag M.A., Editör, Springer, ss.547-558, 2022

Food applications of clove (Syzygium aromaticum) extracts

KIRALAN M., KETENOĞLU O.
Clove (Syzygium aromaticum) - Chemistry, Functionality and Applications, Ramadan Mohamed Fawzy, Editör, Academic Press , ss.607-617, 2022

Utilization of Tomato (Solanum lycopersicum) by-Products: An Overview

KIRALAN M., KETENOĞLU O.
Mediterranean Fruits Bio-wastes, Ramadan M.F., Farag M.A., Editör, Springer, ss.799-818, 2022

Trans fatty acids—Occurrence, technical aspects, and worldwide regulations

Kıralan M., Ketenoğlu O., Kıralan S. S.
Studies in Natural Products Chemistry, Rahman,Atta-ur, Editör, Elsevier Science, Oxford/Amsterdam , Amsterdam, ss.313-343, 2021

Molecular Distillation in the Extraction, Recovery, and Concentration of Food Molecules

Ketenoğlu O.
Innovative Food Processing Technologies: A Comprehensive Review, Kai Knoerzer,Kasiviswanathan Muthukumarappan, Editör, Elsevier Science, Oxford/Amsterdam , Amsterdam, ss.122-134, 2021

Opuntia spp. Essential Oils

KIRALAN M., KETENOĞLU O., KIRALAN S. S., ÖZKAN G.
Opuntia spp.: Chemistry, Bioactivity and Industrial Applications, Ramadan, M. F., Mousa Ayoub, T. E., Rohn, S., Editör, Springer International Publishing, ss.355-367, 2021

Cold pressed pequi (Caryocar brasiliense Camb.) almond oil

Ketenoğlu O., Kıralan M., Ramadan M. F.
Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications, Ramadan,Mohamed Fawzy, Editör, Academic Press , London, ss.365-372, 2020

Cold pressed black cumin (Nigella sativa L.) seed oil

Ketenoğlu O., Kıralan S. S., Kıralan M., Özkan G., Ramadan M. F.
Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications, Ramadan,Mohamed Fawzy, Editör, Academic Press , London, ss.53-64, 2020

Metrikler

Yayın

58

Atıf (WoS)

32

H-İndeks (WoS)

4

Atıf (Scopus)

107

H-İndeks (Scopus)

8

Proje

7

Açık Erişim

6