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Author

Evren Altıok

Observed names: Altıok, Evren, E. Altiok, Evren ALTIOK, Evren Altiok
Institution: Giresun University
ORCID: 0000-0002-6437-5990
Observed ORCID: 0000-0002-6437-5990
OpenAlex ID: A5043181101
Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications
2010 · Duygu Altiok, Evren Altiok, et al. · Journal of Materials Science Materials in Medicine · 434
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Isolation of polyphenols from the extracts of olive leaves (Olea europaea L.) by adsorption on silk fibroin
2008 · Evren Altıok, Deniz Bayçın, et al. · Separation and Purification Technology · 200
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Adsorption of Olive Leaf (Olea europaea L.) Antioxidants on Silk Fibroin
2007 · Deniz Bayçın, Evren Altıok, et al. · Journal of Agricultural and Food Chemistry · 96
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Pistacia terebinthus extract: As a potential antioxidant, antimicrobial and possible β-glucuronidase inhibitor
2010 · Dilek Demirbüker Kavak, Evren Altıok, et al. · Journal of Molecular Catalysis B Enzymatic · 71
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Characterization and recovery of tartaric acid from wastes of wine and grape juice industries
2008 · D. Yalcin, O. Ozcalik, et al. · Journal of Thermal Analysis and Calorimetry · 57
Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5‐hydroxymethyl furfural formation
2021 · Duygu Altiok, Levent Şen, et al. · Journal of Food Processing and Preservation · 11
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Polycyclic Aromatic Hydrocarbon in Fruits and Vegetables Grown in Turkey: Quantitative Analysis, Dietary Exposure, and Health Risk Assessment
2022 · Sibel Kacmaz, Evren Altiok, et al. · Polycyclic aromatic compounds · 9
Antioxidant, antimicrobial and cytotoxic activities of extracts from some selected mediterranean shrub species (Maquis)
2016 · Oğuz Bayraktar, Evren Altıok, et al. · IYTE GCRIS Database (Izmir Institute of Technology) · 6
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Stability of trans-resveratrol incorporated in chitosan microspheres
2009 · Duygu Altiok, Evren Altiok, et al. · National Biomedical Engineering Meeting · 6
Extraction of Bioactive Compounds in Wild Bilberry (Vaccinium Myrtillus L.) in The Eastern Black Sea Region With Different Techniques
2022 · Evren ALTIOK, Sibel KACMAZ, et al. · Türk doğa ve fen dergisi :/Türk doğa ve fen dergisi · 5
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Antioxidative and Antimicrobial Screening of 19 Commercial Essential Oils in Turkey
2009 · C. Bulut, E. Altiok, et al. · Acta Horticulturae · 4
Recovery of Proanthocyanidin from Waste of Turkish Traditional Product, Pekmez (Molasses)
2007 · Evren ALTIOK, Semra ÜLKÜ, et al. · Food Science and Technology Research · 4
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Trans-Resveratrol’ün kitosan mikroküreler içerisindeki kararlılığı
2009 · Duygu Altıok, Evren Altıok, et al. · İYTE (İZMİR YÜKSEK TEKNOLOJİ ENSTİTÜSÜ) · 3
Real‐Time Monitoring and Modeling of Classical Solvent and Ultrasound Assisted Extraction of Wild Bilberry Bioactive Compounds
2025 · Evren Altiok, Duygu Altiok, et al. · Journal of Food Process Engineering · 2
Production of proanthocyanidins from grape seed
2003 · Evren Altıok · IYTE GCRIS Database (Izmir Institute of Technology) · 2
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Chemical Profile and Antioxidant Activity of Giresun Quality Hazelnut Skin
2024 · Sibel Kacmaz, Evren Altıok · Karadeniz Fen Bilimleri Dergisi · 1
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Production of Instant Linden Tea ( Tilia spp.) Powder: Integrating Compound‐Level Infusion Kinetics With Response Surface‐Optimized Spray Drying
2026 · Evren Altiok, Ceyhun Kasapoglu · Food Science & Nutrition
Software Development with the R Programming Language for Studying Tyrosinase Enzyme Kinetics in Giresun Chanterelle Mushrooms
2024 · Evren Altıok, Maya Mahfuz · Karadeniz Fen Bilimleri Dergisi
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Monascus Pigment Production With Food Residues (stale Bread and Sour Yoghurt): a Comparative Kinetic Analysis
2016 · Evren Altıok, Duygu Altıok, et al. · Deu Muhendislik Fakultesi Fen ve Muhendislik
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Antioxidant antimicrobial and cytotoxic activities of some Turkish plant extracts
2006 · Evren Altıok, Asbagh. Abbasi, et al. · IYTE GCRIS Database (Izmir Institute of Technology)
Works count: 21
Citation count: 911
H-index: 7
I10-index: 6
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