• High Pressure Liquid Chromatography Device (UHPLC)
• Oxitest (Induction Period)
• Gas Chromatography Device (GC)
• Concentrator
• Oven
• Top Pan Scale
• Sonicator
• Prof. Dr. Dilek Sivri Özay
• Ar. Gör. Kamil Urgun
• Gizem Göker (PhD student)
• Dilek Kaçar (PhD student)
• Ecem Gökçe Özçelik (PhD student)
• Kübra Kahriman (Graduate Student)
• Dilara Demirtaş (Graduate Student)
• Fatma Sazak (Graduate Student)
• Büşra Uysal (Graduate Student)
• Dilan Sayan (Graduate Student)
• The Use of Raman Spectroscopy in the Determination of Adulteration in Cocoa Butter Hacettepe University Scientific Research Coordination Unit (BAP) Project, Sivri Özay, D., Kaçar D., (2015- )
• Characterization of Olive Oils Obtained from Turkish Olive Varieties by Raman Spectroscopy, Sivri Özay, D., Boyacı, İ. H., Thirdoglu, D., Ghanbarishendi, E., T. C. Ministry of Food, Agriculture and Livestock, General Directorate of Agricultural Research and Policies, (TAGEM-12 ARGE-26), 2013-2015.
• Characterization of Volatile Components of North Aegean Region Extra Virgin Olive Oil with SPME-GC/MS, Sivri Özay, D., Thirdoglu, D. Hacettepe University Scientific Research Coordination Unit (BAP) Project (4 D07 602 002-68) (2014-2016) .
• Development of Oat Varieties Suitable for Human Nutrition, TÜBİTAK 1003 (No:214O041) 2015-2018.
• Developing the evaluation possibilities of olive gene sources by preserving the varietal characteristics in their own ecology, T. C. Ministry of Science, Industry and Technology, (SANTEZ 0560-STZ-2013-2), 2014-2016.
• Üçüncüoğlu, D. and Sivri Özay, D. Geographical origin impact on volatile composition and some quality parameters of virgin olive oils extracted from the“Ayvalık”variety. Helyon, 6, 2020.
• Shendi G. E., D. Sivri-Ozay, M.T. Ozkaya, Characterization Of Turkish Extra Virgin Olive Oils According To The Their Fatty Acid Profile; Journal of Food Science and Technology-Ukraine 2019, 13 (4).
• Kacar D., and Sivri Özay D. Olive oil shortenings as an alternative to commercial shortenings in cake production: physical and sensory properties, Journal of Food Measurement and Characterization, 2019, 13 (4), 2846-2852.
• Shendi G. E., D. Sivri-Ozay, M.T. Ozkaya, N.F. Ustunel, on chemical composition and sensory properties olive oil extracted from Beylik cultivar, Quality Assurance and Safety Crops & Foods, 2019, 11 (1) 31:41.
• Shendi G. E., D. Sivri-Ozay, M.T. Ozkaya, N.F. Ustunel, Chemical characterization and storage stability of extra virgin olive oil extracted from Derik Halhalı cultivar, Crotian Jornal of Food Science and Technology, 2019 11 (1) 52-58.
• Shendi G. E., D. Sivri-Ozay, M.T. Ozkaya, N.F. Ustunel, Effects of filtration process and storage time on chemical changes and sensory properties of olive oil extracted from Uslu cultivar, Journal of Food Science and Technology-Ukraine, 2019, 13 (1), 31-41
• Shendi G. E., D. Sivri-Ozay, M.T. Ozkaya, N.F. Ustunel, Change in occuring in chemical composition and oxidative stability of olive oil during storage, OCL-Oilseeds, Fats, Crops and Lipids, 2018, 25 (6).
• Shendi G. E., D. Sivri-Ozay, M.T. Ozkaya, N.F. Ustunel, Determination of some chemical and quality parameters in Turkish Sarı Ulak monocultivar extra virgin olive oil during 12 months of storage, Chemistry of Food Products and Materials, 2018, 12 (3).
• Shendi G. E., D. Sivri-Ozay, M.T. Ozkaya, N.F. Ustunel, Monitoring of Some Chemical Changes in Turkish Uslu Monocultivar EVOO During 12 Months of Storage, J. Food Pharm. Sci, 2018, 6 (2), 28-34.
• Kacar D., Erinç H. and Sivri Özay D. Development of fats based on olive oil by chemical interesterification and its utilization in cookie production, Acta Alimentaria, 47(5), 154-161.
• Olanca B. and Sivri Özay D. Effects of Natural Protease Inhibitors on High Protease Activity Flours, Journal of Cereal Science, 65:290-297, 2016. (DOI: 10.1016/j.jcs.2015.08.007)