Gulsah Ozcan Sinir

Gulsah Ozcan Sinir
Uludag University · Department of Food Engineering

PhD

About

20
Publications
3,719
Reads
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225
Citations
Additional affiliations
January 2018 - December 2018
The Ohio State University
Position
  • PostDoc Position
Education
September 2011 - December 2016
Uludag University
Field of study
  • Food Engineering
September 2008 - September 2010
The Ohio State University
Field of study
  • Food Science and Technology

Publications

Publications (20)
Article
Increased risk of pancreatic cancer may be associated with consumption of sugar containing foods. The aim of this study was to evaluate the effect of peach nectar containing high fructose corn sirup (HFCS) consumption in a pancreatic carcinogenesis rat model induced by 7,12-Dimethyl benzanthracene (DMBA). Fifty-day-old male Sprague Dawley rats were...
Article
Extra virgin olive oil (EVOO) is one of the most abundant oils used in a daily diet of Southern and Coastal European cities with its distinctive sensorial profile and health benefits. Because of its high price, EVOO has become one of the most adulterated foods in the world. The most widely used adulterants are seed and nut oils, lower quality olive...
Article
Full-text available
Background: Honey has a very important commercial value for producers as a natural product. Honey aroma is formed from the contributions of several volatile compounds, which were influenced by nectar composition, botanical origins and locations. Selected ion flow tube mass spectrometry (SIFT-MS) is a technique that quantifies volatile organic comp...
Article
In this study, dried lemon verbena (Lippia citriodora Kunth) leaves were used for functional beverage production with addition of sucrose and/or sweeteners. Carbonated or mineral enriched versions of these beverages were also produced. The highest antioxidant bioaccessibility was obtained from sucrose added and natural mineral water enriched bevera...
Chapter
The mixtures of different volatile and non-volatile compounds create the unique aroma and taste of foods. Aroma, derived from combinations of volatile components, is essential for determining the quality of foods. Aroma profile of dried foods may be affected by loss, destruction, change or improvement of unexpected flavours during drying processes....
Article
Full-text available
Abstract Sliced kumquats were dried by using three different drying methods, microwave (375 W), hot air (70 and 80 °C), and vacuum (70 and 80 °C with 100 and 300 mbar) to determine drying characteristics, antioxidant capacity and total phenolic content and color. All color parameters (L, a, b, Cab, ΔE and h° ) changed depending on the drying method...
Article
Full-text available
The current study was aimed to generate an innovative tea beverage which has water infusion of Erica arborea. Dehydrated Erica arborea leaves were extracted in boiling water and the solution was brix value-balanced to 8° with sucrose, acid, natural lemon flavor, and antimicrobial agents. Following the blending of additives, carbonation was applied....
Article
Full-text available
Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave-convective drying techniques on color, β-carotene, mi...
Article
Full-text available
High fructose corn syrup (HFCS) is one of the most used sweeteners in the food industry. Health concerns regarding the consumption of HFCS-containing foods have developed in parallel with the increasing amount of people who become overweight. This study was conducted to investigate whether HFCS-containing peach nectar (pn-HFCS) consumption has more...
Article
Fruit leathers, or traditionally named as pestil are intermediate moisture pectic gels, eaten as snack, manufactured by dehydration of fruit pulp into leathery sheets. The aim of the study was to evaluate physicochemical and sensory properties of apricot pestil dried with different methods. One group was sun dried, other group was dried in vacuum o...
Article
Strawberry samples with enzyme activity and without enzyme activity (stannous chloride added) were measured for real-time formation of lipoxygenase (LOX) derived aroma compounds after 5 min pureeing using selected ion flow tube-mass spectrometry (SIFT-MS). The concentration of (Z)-3-hexenal and (E)-2-hexenal increased immediately after blending and...

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Projects

Project (1)
Project
The aim of this project is to significantly improve analytical methods for the diagnosis and monitoring of changes in the environment of various biomedical samples.