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Seydi Yıkmış

Observed names: Seydi YIKMIS, Seydi YIKMIŞ, Seydi Yikmiş, Seydi Yıkmiş, Seydi Yıkmıs, YIKMIŞ, SEYDİ, YIKMIŞ, Seydi, Yikmiş, Seydi, Yıkmış, Seydi, 1982- 68307 author
ORCID: 0000-0001-8694-0658
Observed ORCID: 0000-0001-8694-0658
OpenAlex ID: A5050472940
Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment
2020 · Seydi Yıkmış · Journal of Food Measurement & Characterization · 61
Culinary trends in future gastronomy: A review
2024 · Seydi Yıkmış, Melikenur Türkol, et al. · Journal of Agriculture and Food Research · 59
Evaluation of Microbiological, Physicochemical and Sensorial Properties of Purple Basil Kombucha Beverage
2019 · Seydi Yıkmış, Sergen Tuğgüm · Turkish Journal of Agriculture - Food Science and Technology · 46
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Virtual reality and augmented reality technologies in gastronomy: A review
2023 · Başak Gökçe Çöl, Melike İmre, et al. · eFood · 44
Combined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens
2022 · Nazan Tokatlı Demirok, Seydi Yıkmış · Processes · 42
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Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties
2022 · Berna Erdal, Seydi Yıkmış, et al. · Biology · 39
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Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice
2022 · Seydi Yıkmış, Hayrettin Ozer, et al. · Journal of Food Measurement & Characterization · 39
Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity
2020 · Seydi Yıkmış, Esra Bozgeyik, et al. · Journal of Food Science and Technology · 38
Optimization of Uruset Apple Vinegar Production Using Response Surface Methodology for the Enhanced Extraction of Bioactive Substances
2019 · Seydi Yıkmış · Foods · 37
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Thermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties
2019 · Seydi Yıkmış, Harun Aksu, et al. · Ciência e Agrotecnologia · 33
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Exploring the potential of cashew waste for food and health applications- A review
2024 · Nabila Aslam, Syed Ali Hassan, et al. · Future Foods · 30
Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles
2024 · Aksem Aksoy, Sema Sandıkçı Altunatmaz, et al. · Foods · 29
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Effect of ultrasound on different quality parameters of functional sirkencubin syrup
2019 · Seydi YIKMIŞ · Food Science and Technology · 28
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The importance of geographical indication in gastronomy tourism: Turkey
2018 · Seydi Yıkmıs, Arzu Unal · 27
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Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses
2023 · Seydi Yıkmış, Nazan Tokatlı Demirok, et al. · Heliyon · 26
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Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM)
2024 · Dilek Dulger Altıner, Seydi Yıkmış, et al. · ACS Omega · 24
Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm
2024 · Seydi Yıkmış, Aylin Duman Altan, et al. · Ultrasonics Sonochemistry · 24
Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar
2022 · Seydi Yıkmış, Berna Erdal, et al. · International Journal of Gastronomy and Food Science · 24
Organic cherry laurel ( Prunus laurocerasus ) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure
2021 · Seydi Yıkmış, Esra Bozgeyik, et al. · Journal of Food Processing and Preservation · 24
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Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies
2024 · Aqsa Zulfiqar, Muhammad Asim Shabbir, et al. · Food Chemistry X · 23
Ultrasound Processing of Vinegar: Modelling the Impact on Bioactives and Other Quality Factors
2021 · Seydi Yıkmış, Filiz Aksu, et al. · Foods · 23
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Kombucha’s functional features and fermentation dynamics: a bibliometric assessment in sustainable food production
2025 · Gözde Alkan, Naime Meric Konar Erol, et al. · Frontiers in Sustainable Food Systems · 22
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Optimization of sensory properties of ultrasound-treated strawberry vinegar
2024 · Melikenur Türkol, Seydi Yıkmış, et al. · Ultrasonics Sonochemistry · 21
Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice
2023 · Başak Gökçe Çöl, Meryem Akhan, et al. · Foods · 21
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Investigation of the Effects of Non-Thermal, Combined and Thermal Treatments on the Physicochemical Parameters of Pomegranate (Punica granatum L.) Juice
2019 · Seydi Yikmiş · Food Science and Technology Research · 21
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Works count: 122
Citation count: 1,181
H-index: 22
I10-index: 41
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