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Özge Süfer
Assoc. Prof. Dr.
Osmaniye Korkut Ata Üniversitesi
Publication
6
Review
34
CrossRef Cited
9
TR Dizin Cited
19
6
Publication
34
Review
9
CrossRef Cited
19
TR Dizin Cited
0000-0001-8337-6318
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Summary
Publications
Peer Review
Cited
Research Fields
Food Sciences
Food Chemistry and Food Sensory Science
Grain Technology
Drying Technologies
Basic Food Processes
Institution
Osmaniye Korkut Ata Üniversitesi
Publications
An Overview About Computational Fluid Dynamics
Authors:
Nehir Tokgoz
,
Özge Süfer
Published: 2023 ,
Osmaniye Korkut Ata University Journal of the Institute of Science and Technology
DOI: 10.47495/okufbed.1191498
FAVORITE
0
TOTAL DOWNLOAD COUNT
618
0
FAVORITE
618
TOTAL DOWNLOAD COUNT
EFFECT OF DIFFERENT DRYING METHODS ON THE PHENOLIC EXTRACTION FROM BUTTERNUT SQUASH POMACE
Authors:
Meriç Şimşek
,
Özge Süfer
, Büşra Gündoğdu
Published: 2021 ,
The Journal of Food
DOI: 10.15237/gida.GD20124
FAVORITE
0
TOTAL DOWNLOAD COUNT
414
0
FAVORITE
414
TOTAL DOWNLOAD COUNT
Some Physical and Chemical Properties of Fruitbodies of Cordyceps militaris Collected in Turkey
Authors:
Özge Süfer
, Fuat Bozok, Hatıra Taşkın, Saadet Büyükalaca
Published: 2019 ,
Kastamonu University Journal of Forestry Faculty
DOI: 10.17475/kastorman.662283
FAVORITE
0
TOTAL DOWNLOAD COUNT
2397
0
FAVORITE
2397
TOTAL DOWNLOAD COUNT
DETERMINATION OF VOLATILE COMPONENTS AND ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL OBTAINED FROM KASTAMONU GARLIC BY MICROWAVE-ASSISTED CLEVENGER SYSTEM
Authors:
Özge Süfer
,
Fuat Bozok
Published: 2019 ,
The Journal of Food
DOI: 10.15237/gida.GD18103
FAVORITE
0
TOTAL DOWNLOAD COUNT
1390
0
FAVORITE
1390
TOTAL DOWNLOAD COUNT
DETERMINATION OF FACTORS AFFECTING TOTAL COLOR CHANGE OF ONION SLICES DURING DRYING USING RESPONSE SURFACE METHODOLOGY
Authors:
Hande Demir
,
Özge Süfer
, Seda Sezer
Published: 2017 ,
The Journal of Food
DOI: -
FAVORITE
0
TOTAL DOWNLOAD COUNT
1164
0
FAVORITE
1164
TOTAL DOWNLOAD COUNT
The Rheological Characteristics of Batters Added with Different Grape Seed Powder Concentrations (Turkish with English Abstract)
Authors:
Özge Süfer
, Ece Çağdaş, Seher Kumcuoğlu, Alpaslan Turgut
Published: 2013 ,
The Journal of Food
DOI: -
FAVORITE
0
TOTAL DOWNLOAD COUNT
968
0
FAVORITE
968
TOTAL DOWNLOAD COUNT
Articles published in
Kastamonu University Journal of Forestry Faculty
Osmaniye Korkut Ata University Journal of the Institute of Science and Technology
The Journal of Food
Editorship
Journal of the Turkish Chemical Society Section A: Chemistry
Section Editor
Osmaniye Korkut Ata University Journal of the Institute of Science and Technology
Layout Editor , Proofreader , Language Editor
Editorial Board Memberships
Journal of the Turkish Chemical Society Section A: Chemistry
Osmaniye Korkut Ata University Journal of the Institute of Science and Technology
Reviews
Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi
Aydın Gastronomy
Bilge International Journal of Science and Technology Research
Çukurova Journal of Agricultural and Food Sciences
Firat University Journal of Experimental and Computational Engineering
Gazi University Journal of Science
Güncel Turizm Araştırmaları Dergisi
Harran Journal of Agricultural and Food Science
International Advanced Researches and Engineering Journal
Journal of Tekirdag Agricultural Faculty
Journal of the Institute of Science and Technology
Nevsehir Journal of Science and Technology
Osmaniye Korkut Ata University Journal of the Institute of Science and Technology
The Black Sea Journal of Sciences
The Journal of Food
Toros University Journal of Food Nutrition and Gastronomy
Turkish Journal of Forestry
Publications
Some Physical and Chemical Properties of Fruitbodies of Cordyceps militaris Collected in Turkey
Authors:
Özge Süfer
, Fuat Bozok, Hatıra Taşkın, Saadet Büyükalaca
Published: 2019 ,
Kastamonu University Journal of Forestry Faculty
DOI: 10.17475/kastorman.662283
CITED
2
FAVORITE
0
TOTAL DOWNLOAD COUNT
2397
2
CITED
0
FAVORITE
2397
TOTAL DOWNLOAD COUNT
DETERMINATION OF VOLATILE COMPONENTS AND ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL OBTAINED FROM KASTAMONU GARLIC BY MICROWAVE-ASSISTED CLEVENGER SYSTEM
Authors:
Özge Süfer
,
Fuat Bozok
Published: 2019 ,
The Journal of Food
DOI: 10.15237/gida.GD18103
CITED
7
FAVORITE
0
TOTAL DOWNLOAD COUNT
1390
7
CITED
0
FAVORITE
1390
TOTAL DOWNLOAD COUNT
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