Seydi Yıkmış

Tekirdag Namık Kemal University, Turkey
PhD, Associate Professor
Department of Food Technology

Scopus ID: 57202897863
Researcher ID: V-5890-2017
Google Scholar profile: link
ORCID ID: https://orcid.org/0000-0001-8694-0658

Selected Publications:

  1. Aslam, N., Hassan, S. A., Mehak, F., Zia, S., Bhat, Z. F., Yıkmış, S., Aadil, R. M. (2024). Exploring the potential of cashew waste for food and health applications – A review. Future Foods, 9, 100319. doi:https://doi.org/10.1016/j.fufo.2024.100319
  2. Aksoy, A., Altunatmaz, S. S., Aksu, F., Tokatlı Demirok, N., Yazıcı, K., Yıkmış, S. (2024). Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles. Foods, 13(5), 795. doi:https://doi.org/10.3390/foods13050795
  3. Tokatlı Demirok, N., Yıkmış, S., Duman Altan, A., Apaydın, H. (2023). Optimization of ultrasound-treated horsetail-fortified traditional apple vinegar using RSM and ANFIS modeling: bioactive and sensory properties. Journal of Food Measurement and Characterization, 18(1), 256–271. doi:https://doi.org/10.1007/s11694-023-02156-4
  4. Karakçı, D., Bakır, B., Seyidoglu, N., Yıkmış, S. (2023). Ultrasound-Treated and Thermal-Pasteurized Hawthorn Vinegar: Antioxidant and Lipid Profiles in Rats. Nutrients, 15(18), 3933. doi:https://doi.org/10.3390/nu15183933
  5. Yıkmış, S., Tokatlı Demirok, N., Levent, O., Apaydın, D. (2023). Impact of Thermal Pasteurization and Thermosonication Treatments on Black Grape Juice (Vitis Vinifera L): CP-OES, GC–MS/MS and HPLC Analyses.doi:https://doi.org/10.2139/ssrn.4369155
  6. İmre, M., Yıkmış, S. (2023). The Use of Augmented Reality in the Food Industry. Impactful Technologies Transforming the Food Industry, 135–155. doi:https://doi.org/10.4018/978-1-6684-9094-5.ch009
  7. Aksoy, A., Tarhan, D., Yıkmış, S., Ercan, A. M., Altunatmaz, S. S., Aksu, F., Or, M. E. (2022). Relationships Linking the Element, Bioactive, Hydroxymethylfurfural, Color of Kars Honeys: a Chemometric Approach. Biological Trace Element Research, 201(9), 4576–4589. doi:https://doi.org/10.1007/s12011-022-03525-8