What is he best known for?
The fields of study he is best known for:
- Food science
- Botany
- Organic chemistry
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.
His most cited work include:
- Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey (453 citations)
- Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts (236 citations)
- Insecticidal Activity of the Essential Oils from Different Plants Against Three Stored-Product Insects (162 citations)
What are the main themes of his work throughout his whole career to date?
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.
He most often published in these fields:
- Food science (67.09%)
- Botany (16.03%)
- Antioxidant (12.66%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (67.09%)
- Chemometrics (5.06%)
- Chromatography (8.44%)
In recent papers he was focusing on the following fields of study:
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.
Between 2018 and 2021, his most popular works were:
- Electrospraying method for fabrication of essential oil loaded-chitosan nanoparticle delivery systems characterized by molecular, thermal, morphological and antifungal properties (21 citations)
- Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS models. (20 citations)
- A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source. (19 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Botany
- Biochemistry
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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