His primary scientific interests are in Food science, Microbiology, Botany, Antibacterial activity and Antimicrobial. His work carried out in the field of Food science brings together such families of science as Gallic acid, DPPH and Fatty acid. His Microbiology research is multidisciplinary, incorporating perspectives in Pathogenic bacteria, Staphylococcus aureus, Lactobacillus and Bacillus cereus.
Osman Sagdic interconnects Horticulture and Extraction methods in the investigation of issues within Botany. In Antibacterial activity, Osman Sagdic works on issues like Bacillus amyloliquefaciens, which are connected to Petroleum ether, Ethyl acetate, Bacillus megaterium, Acetic acid and Thymbra. His Antimicrobial study combines topics in areas such as Agar diffusion test and Food preservation.
Osman Sagdic spends much of his time researching Food science, Botany, Antioxidant, Antimicrobial and Microbiology. The various areas that Osman Sagdic examines in his Food science study include Gallic acid, Fatty acid and Lactic acid. Osman Sagdic works in the field of Botany, focusing on Lamiaceae in particular.
Specifically, his work in Antioxidant is concerned with the study of DPPH. His research integrates issues of Food spoilage and Traditional medicine in his study of Antimicrobial. His Microbiology research is multidisciplinary, incorporating elements of Antibacterial activity, Pathogenic bacteria, Lactobacillus and Bacillus cereus.
His primary areas of study are Food science, Chemometrics, Chromatography, Essential oil and Yeast. His Food science study incorporates themes from DPPH and Antioxidant. Osman Sagdic focuses mostly in the field of Antioxidant, narrowing it down to matters related to Carthamus and, in some cases, In vitro.
His Chemometrics study which covers Partial least squares regression that intersects with Flavor and Adulterant. His Sample preparation, Gas chromatography–mass spectrometry and Spray drying study, which is part of a larger body of work in Chromatography, is frequently linked to NUTRITION&DIETETICS, bridging the gap between disciplines. His work deals with themes such as Antibiotics, Microbiology, Salmonella and Sodium benzoate, which intersect with Yeast.
Osman Sagdic mostly deals with Food science, Chromatography, Lactobacillus reuteri, Glucan and Chemometrics. His Food science research integrates issues from DPPH and In vitro. His Lactobacillus reuteri research includes elements of Lactic acid and Glucansucrase.
The concepts of his Lactic acid study are interwoven with issues in Biochemistry, Maltose and Enzyme. His Glucansucrase study combines topics from a wide range of disciplines, such as Sucrose, Glycosidic bond, Starch granule, Strain and Substrate. His Chemometrics research incorporates elements of Partial least squares regression and Raman spectroscopy.
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Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey
Hasan Baydar;Osman Sağdiç;Gülcan Özkan;Tahsin Karadoğan.
Food Control (2004)
Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts
Nilgün Göktürk Baydar;Gülcan Özkan;Osman Sağdiç.
Food Control (2004)
Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys
Sibel Silici;Osman Sagdic;Lutfiye Ekici.
Food Chemistry (2010)
NOTE: ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF ROSA DAMASCENA FLOWER EXTRACTS
G Ozkan;Osman Sagdic;NG Baydar;H Baydar.
Food Science and Technology International (2004)
Compositions, antioxidant and antimicrobial activities of Helichrysum (Asteraceae) species collected from Turkey
Sevil Albayrak;Ahmet Aksoy;Osman Sagdic;Ergin Hamzaoglu.
Food Chemistry (2010)
Insecticidal Activity of the Essential Oils from Different Plants Against Three Stored-Product Insects
Abdurrahman Ayvaz;Osman Sagdic;Salih Karaborklu;Ismet Ozturk.
Journal of Insect Science (2010)
Determination of antibacterial effects and total phenolic contents of grape (Vitis vinifera L.) seed extracts
Nilgun Gokturk Baydar;Osman Sagdic;Gulcan Ozkan;Sema Cetin.
International Journal of Food Science and Technology (2006)
Biological treatment of cyanide by natural isolated bacteria (Pseudomonas sp.)
A Akcil;AG Karahan;H Ciftci;Osman Sagdic.
Minerals Engineering (2003)
Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile
Fatih Tornuk;Safa Karaman;Ismet Ozturk;Omer Said Toker;Omer Said Toker.
Industrial Crops and Products (2013)
Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols
Lwt - Food Science and Technology (2003)
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