Publications & Works

Publication Network
Articles 24
All (24)
SCI-E, SSCI, AHCI (12)
SCI-E, SSCI, AHCI, ESCI (12)
Scopus (12)
TRDizin (12)

1. Effects of thermosonication pretreatment on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes

Zemzemoğlu T. E. A., Kırıt B. D., Darıcı M., Ağçam E., Cabaroğlu T.
INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES , vol.109, no.109, pp.1-13, 2026 (SCI-Expanded, Scopus)

2. Exploring The Sensory and Aroma Characteristics of Rakı Through Check-All-That-Apply and Consumer Preference Approaches

DARICI M.
Foods , vol.15, no.8, 2026 (SCI-Expanded, Scopus)

3. Quality Properties of Merlot Grapes and Wines from Different Climate Conditions of Turkey

MERAL H., CABAROĞLU T., DARICI M.
Çukurova Tarım ve Gıda bilimleri dergisi (Online) , 2025 (TRDizin)

4. Evaluating the Potential of Gamma-Glutamylcysteine and Glutathione as Substitutes for SO2 in White Wine

Guruk M., Fickers P., AĞIRMAN B., DARICI M., ERTEN H.
Food Science and Nutrition , vol.13, no.2, 2025 (SCI-Expanded, Scopus) Sustainable Development

5. Impact of kernel size and texture on the in vivo and in vitro aroma compounds of roasted peanut and peanut paste

Eker T., CABAROĞLU T., DARICI M., Selli S.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.119, 2023 (SCI-Expanded, Scopus)

6. THE EFFECT OF GEOGRAPHIC LOCATION (ŞARKÖY/TEKİRDAĞ-URLA/İZMİR) ON THE COMPOSITION AND PHENOLIC COMPOUNDS OF CABERNET SAUVIGNON GRAPE AND WINE

Yıldırım D., Özonur A., DARICI M., CABAROĞLU T.
Bahçe , vol.52, no.Özel Sayı 1, pp.276-285, 2023 (TRDizin)

7. CHECK-ALL-THAT-APPLY (CATA) METHOD FOR DETERMINING CONSUMER SENSORY CHARACTERIZATION AND PREFERENCE IN ÖKÜZGÖZÜ WINES

DARICI M., Özonur A., CABAROĞLU T.
Bahçe , vol.52, no.Özel Sayı 1, pp.286-299, 2023 (TRDizin)

8. The impact of seed size on volatile composition in roasted peanuts extracted by the Purge and Trap method

Eker T., Darıcı M., Cabaroğlu T.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.16, pp.1-13, 2022 (SCI-Expanded, Scopus)

9. Comparative evaluation of seed size and growing regions on the chemical compositions of raw and roasted NC-7 peanut cultivars

Eker T., DARICI M., SELLİ S., CABAROĞLU T.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6, 2022 (SCI-Expanded, Scopus) Sustainable Development

10. Chemical and sensory characterization of Kalecik Karasi wines produced from two different regions in Turkey using chemometrics

Darıcı M., Cabaroğlu T.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6, 2022 (SCI-Expanded, Scopus)

11. Enological properties of red wine produced from native Kosetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia

Arpa Zemzemoglu T. E., DARICI M., CABAROĞLU T.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.8, pp.2087-2095, 2021 (SCI-Expanded, Scopus)

12. Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MS.

Darıcı M., Özcan K., Beypınar D., Cabaroglu T.
Foods (Basel, Switzerland) , vol.10, 2021 (SCI-Expanded, Scopus) Creative Commons License

13. Effect of triple pot still distillation on the volatile compositions during the Raki production

DARICI M., BERGAMA D., CABAROĞLU T.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.43, no.6, 2019 (SCI-Expanded, Scopus)

14. Şaraplık Üzümlerde ve Şaraplarda Tanımlayıcı Duyusal Analizler

DARICI M., CABAROĞLU T.
BAHÇE , vol.48, no.2, pp.87-91, 2019 (TRDizin)

15. ŞARAPLIK ÜZÜMLERDE VE ŞARAPLARDA TANIMLAYICI DUYUSAL ANALİZLER

DARICI M., CABAROĞLU T.
Bahçe , vol.48, no.2, pp.87-96, 2019 (TRDizin)

16. Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits

BEN GHORBAL A., LEVENTDURUR S., AĞIRMAN B., BOYACI-GUNDUZ C. P., Kelebek H., CARSANBA E., et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.74, pp.1-9, 2018 (SCI-Expanded, Scopus)

17. ALKOLLÜ İCKİLERİN KALİTE KONTROLÜNDE KULLANILAN FARKLI ALKOL TAYİN METOTLARININ KAŖSILA̧STIRILMASI VE NIR (YAKIN KIZILÖTESİ SPEKTROSKOPİSİ) METODUNUN VALİDASYONU

Darıcı M., Cabaroğlu T.
GIDA , vol.43, no.1, pp.90-100, 2018 (TRDizin)

18. ALKOLLÜ İÇKİLERİN KALİTE KONTROLÜNDE KULLANILAN FARKLI ALKOL TAYİN METOTLARININ KARŞILAŞTIRILMASI VE NIR (YAKIN KIZILÖTESİ SPEKTROSKOPİSİ) METODUNUN VALİDASYONU

DARICI M., CABAROĞLU T.
GIDA / THE JOURNAL OF FOOD , vol.43, no.1, pp.90-100, 2018 (TRDizin)

19. BORNOVA MİSKETİ ŞARAPLARININ DUYUSAL TANIMLAYICILARININ BELİRLENMESİ

DARICI M., YABACI KARAOĞLAN S., ÇELİK Z. D., CABAROĞLU T.
GIDA / THE JOURNAL OF FOOD , vol.1, no.42, pp.86-94, 2017 (TRDizin)

20. TÜRKİYE’DE FARKLI COĞRAFİ YÖRELERDE ÜRETİLEN KALİTE KALECİK KARASI KIRMIZI ŞARAPLARININ DUYUSAL TANIMLAYICILARININ BELİRLENMESİ

DARICI M., CABAROĞLU T.
GIDA / THE JOURNAL OF FOOD , 2017 (TRDizin)

21. MAHLEP ŞARABININ AROMA MADDELERİNİN BELİRLENMESİ

DARICI M., CABAROĞLU T.
GIDA , vol.41, pp.107-113, 2016 (TRDizin)

22. Chemical and sensory characterisation of the aroma of Calkarasi rose wine

DARICI M., CABAROĞLU T., Ferreira V., Lopez R.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH , vol.20, no.3, pp.340-346, 2014 (SCI-Expanded, Scopus)

23. Denizli ilinin değişik rakımlı alt bölgelerinden Sağlanan çalkarası üzümlerinden elde edilen pembe Şarapların aroma maddelerinin belirlenmesİ

CABAROĞLU T., DARICI M.
GIDA , vol.38, no.4, pp.207-214, 2013 (TRDizin)

24. Emir Üzümlerinden Geleneksel Yöntemle Üretilen Doğal Köpüren Şarabın Aroma Bileşiklerinin Belirlenmesi. Akademik Gıda Dergisi

DARICI M., CABAROĞLU T., Şen K., Bozdoğan A.
AKADEMİK GIDA , vol.10, no.3, pp.14-21, 2012 (TRDizin)
Papers Presented at Peer-Reviewed Scientific Conferences 35

1. Evaluation of Acıkara (Vitis vinifera L.) Native Grape Variety of Anatolia for Red Wine Production Potential

Teper H. M., Darıcı M., Özonur A., Cabaroğlu T.
45. WORLD CONGRESS OF VINE AND WINE, Dijon, France, 14 - 18 October 2024, (Full Text) Creative Commons License

2. Characterization of Boğazkere Wines from Different Locations in Turkey Relating Aroma and Sensory Properties Using Chemometrics

DARICI M., CABAROĞLU T.
44th World Congress of Vine and Wine, Cádiz /Jerez de la Frontera, Spain, 5 - 09 June 2023, pp.2043, (Full Text)

3. A Comparison Solid-Phase Microextraction (SPME) and Purge and Trap (P&T) for the Analysis of Volatile Compounds in Roasted Peanut

EKER T., DARICI M., CABAROĞLU T.
2nd International Traditional Food and Sustainable Nutrition Symposium, Mersin, Turkey, 5 - 06 October 2023, pp.373-381, (Full Text)

4. The Effect Of Stem And De-Stemming Maceration On Phenolic Compounds Of Shiraz Wines

Kılınç A., ÖZONUR A., DARICI M., CABAROĞLU T.
44th World Congress of Vine and Wine, 05 June 2023, (Summary Text)

5. ÖKÜZGÖZÜ ŞARAPLARININ CATA (CHECK-ALL-THAT-APPLY) YÖNTEMİ İLE TÜKETİCİ DUYUSAL KARAKTERİZASYONU VE TÜKETİCİ BEĞENİSİNİN BELİRLENMESİ

DARICI M., ÖZONUR A., CABAROĞLU T.
10. TÜRKİYE BAĞCILIK VE TEKNOLOJİLERİ SEMPOZYUMU, Turkey, 3 - 07 October 2022, (Summary Text)

6. YÖRENİN (ŞARKÖY/TEKİRDAĞ - URLA/İZMİR) CABERNET SAUVİGNON ÜZÜM VE ŞARAPLARININ GENEL BİLEŞİMİ VE FENOLİK BİLEŞİKLERİ ÜZERİNE ETKİSİ

Yıldırım D., ÖZONUR A., DARICI M., CABAROĞLU T.
10. Türkiye Bağcılık ve Teknolojileri Sempozyumu, 03 October 2022, (Full Text)

7. Öküzgözü Şaraplarının CATA (Check-All-That-Apply) Yöntemi İle Tüketici Duyusal Karakterizasyonu Ve Tüketici Beğenisinin Belirlenmesi

DARICI M., ÖZONUR A., CABAROĞLU T.
10. Türkiye Bağcılık ve Teknolojileri Sempozyumu, 03 October 2022, (Full Text)

8. Methanol Content of Illegally Produced Alcoholic Beverages in Black Market of Turkey

ÖZONUR A., CABAROĞLU T., DARICI M.
2. INTERNATIONAL / 12. NATIONAL FOOD ENGINEERS CONGRESS, 25 November 2021, (Summary Text)

9. Chemical and sensory characterization of kalecik karası wines produced from two different regions in turkey using chemometrics

DARICI M., CABAROĞLU T.
2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Turkey, 3 - 04 June 2021, pp.137, (Summary Text)

10. Comparative evaluation of seed size and growing regions on the chemical compositions of raw and roasted NC-7 peanut cultivars

EKER T., DARICI M., SELLİ S., CABAROĞLU T.
2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Turkey, 3 - 04 June 2021, pp.27, (Summary Text) Sustainable Development

11. Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID-MS

DARICI M., Özcan K., Beypınar D., CABAROĞLU T.
2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Turkey, 03 June 2021, pp.138, (Summary Text)

12. Characterization of Aroma-Aroma Active Compounds of Qvevri White Wines Produced from Ketengömlek Grapes with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O)

CANATAR M., DARICI M., CABAROĞLU T.
2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Turkey, 3 - 04 June 2021, pp.127, (Summary Text)

13. Effect of Yeast Strain on Esters Production in Wine

DARICI M., CABAROĞLU T.
35th International Specialized Symposium on Yeast “Yeast Cornucopia: yeast for health and wellbeing, 21 - 25 October 2019, (Summary Text)

14. The Effect of Storage Time on Essential Oil and Aroma Composition of Anise Seeds (Pimpinella anisum L.)

Akıcı T. M., DARICI M., CABAROĞLU T.
3rd International Congress on Food Technology, 10 - 12 October 2018, (Summary Text) Sustainable Development

15. Tert-Butyl Alcohol (TBA) Analysis by Gas Chromatography (Gc) and Method Validation for Alcoholic Beverages.

DARICI M., CABAROĞLU T.
3rd International Congress on Food Technology, 10 - 12 October 2018, (Summary Text)

16. Effect of Triple Pot Still Distillation on The Volatile Compositions During Rakı Production. International Conference on Raw Materials to Processed Foods

DARICI M., Bergama D., CABAROĞLU T.
International Conference on Raw Materials to Processed Foods, 11 - 13 April 2018, (Summary Text)

17. Ülkemizde Distile Alkollü İçki Üretiminde Yapılan Hileler Sahte Ürünlerin Tespiti ve Tüketici Güvenliği

CABAROĞLU T., DARICI M.
10. Gıda Mühendisliği Kongresi, Turkey, 9 - 11 October 2017, (Summary Text)

18. Şaraplık Üzümlerde ve Şaraplarda Tanımlayıcı Duyusal Analizler.

DARICI M., CABAROĞLU T.
9. Bağcılık ve Teknolojileri Sempozyumu, Turkey, 11 - 14 September 2017, (Full Text)

19. Characterizing the chemical and sensory descriptors of Turkish premium Kalecik Karasi red wines according to their regions based on chemometrics data analysis

DARICI M., CABAROĞLU T.
40th World Congress of Vine and Wine, Bulgaria, 29 May - 02 June 2017, (Summary Text)

20. Molecular Characterization and Technilogical properties of Wine Yeasts Isolated During Spontaneous Fermentation of Vitis vinifera L Cv Narince Grape Must Grown in Ancient Winemaking Area, Tokat Anatolia

Çelik Z. D., ERTEN H., DARICI M., CABAROĞLU T.
40th World Congress of Vine and Wine, Sofya, Bulgaria, 29 May - 02 June 2017, (Full Text)

21. Validation of NIR Method for Alcoholic Strength Measurement in Alcoholic Beverages: Comparison of Pynometric Reference Method

DARICI M., CABAROĞLU T.
40th World Congress of Vine and Wine, Bulgaria, 29 May - 02 June 2017, (Summary Text)

22. Determination of aroma compounds of red wine made from a native grape variety of Kuntra grown in Gallipoli region of Turkey

DARICI M., CABAROĞLU T., canatar m.
40th World Congress of Vine and Wine, Bulgaria, 29 May - 02 June 2017, (Summary Text)

23. Molecular characterization and technological properties of wine yeasts isolated during spontaneous fermentation of Vitis vinifera L.cv. Narince grape must grown in ancient wine making area Tokat, Anatolia

ÇELİK Z. D., ERTEN H., DARICI M., CABAROĞLU T.
40th World Congress of Vine and Wine, Sofija, Bulgaria, 29 May - 02 June 2017, vol.9, (Full Text) Creative Commons License

24. Ülkemizde Üretilen Vişne Şaraplarının Bileşimi ve Gıda mevzuatına Uygunluklarının Araştırılması

CABAROĞLU T., Gündoğdu S., DARICI M.
Türkiye 12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016, (Summary Text)

25. Determination of aromatic descriptors of quality Öküzgözü red wine produced from two different regions with instrumentals sensory and chemometric methods

DARICI M., CABAROĞLU T.
EUROSENSE 2016, Dijon, France, 11 - 14 September 2016

26. Effect of Terroir on Phenolic Profile of Muscat of Bornova Wines from Different Regions of Aegean Turkey

YABACI KARAOĞLAN S., Çelik Z. D., DARICI M., KELEBEK H., ERTEN H., İşci B., et al.
38th World Vine and Wine Congress, Mainz, Germany, 5 - 10 July 2015, (Full Text)

27. Chemical Composition and Sensory Propoties of Premium Turkish Öküzgözü Wines from Different Regions

DARICI M., CABAROĞLU T., Wilkinson K.
38. World Congress of Vine and Wine, 5 - 10 July 2015

28. CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF PREMIUM TURKISH ÖKÜZGÖZÜ WINES FROM DIFFERENT REGIONS

DARICI M., CABAROĞLU T., Kerry W.
38TH Internatinol Organization of Vine and Wine Congress, Mainz, Germany, 5 - 10 July 2015

29. Effects of terroir on the terpene compounds of Muscat of Bornova Native white grape variety grown in Turkey

ÇELİK Z. D., KARAOGLAN S. Y., DARICI M., Kelebek H., İŞÇİ B., Kacar E., et al.
38th World Congress of Vine and Wine, Mainz, Germany, 5 - 10 July 2015, vol.5, (Full Text) Creative Commons License

30. Effect of terroir on the phenolic compounds of Muscat of Bornova Wines from 3 different sub-regions of Aegean, Turkey

KARAOGLAN S. N. Y., ÇELİK Z. D., DARICI M., Kelebek H., ERTEN H., İŞÇİ B., et al.
38th World Congress of Vine and Wine, Mainz, Germany, 5 - 10 July 2015, vol.5, (Full Text) Creative Commons License

31. EFFECT OF SEPARATIONS OF FREE RUN AND PRESS FRACTIONS ON THE AROMA AND GENERAL COMPOSITION OF BOĞAZKERE RED WINE

DARICI M., CABAROĞLU T., CANATAR M.
36th World Congress of Vine and Wine, Bükreş, Romania, 2 - 07 June 2013, pp.1-4, (Full Text) Sustainable Development

32. Effect of Oenococcus oeni PN4 Starter Culture and Spontaneous Malolactic Fermentation on the Aromatic Composition of Kalecik Karasi Red Wine Produce.

ÇELİK Z. D., DARICI M., CABAROĞLU T., Krieger S.
36th World Congress of Vine and Wine, Bükreş, Romania, 2 - 07 June 2013, pp.1-4, (Full Text)

33. Determination of phenolic composition in Çalkarası cultivars grown in different region of Denizli province in Turkey

Kelebek H., CABAROĞLU T., DARICI M., SELLİ S., Şen K.
35th World Congress of Vine and Wine, İzmir, Turkey, 18 - 22 June 2012, pp.1-4, (Full Text)

34. Identification of impact odorants of Rose Wines from a native variety of Calkarasi grown in Denizli Turkey: GC-MS,Olfactory and sensory evaluation

CABAROĞLU T., DARICI M., Lopez R., Campo E.
35 th world congress of vine and wine, İzmir, Turkey, 5 - 12 June 2012, pp.1-4, (Full Text)

35. Characteristic aroma compounds of rose wines from a native variety of Calkarasi grown in Denizli Turkey: Effect of AltitudeEvaluation

DARICI M., Şen K., CABAROĞLU T., SELLİ S.
9th İnternational Symposium of Oenology-Bordeaux, Bordeaux, France, 15 - 17 June 2011, vol.9, no.36, pp.810-813, (Summary Text)
Books 7

1. ÜZÜM VE ŞARAPLARDA AROMA BİLEŞİKLERİ VE OLUŞUM MEKANİZMALARI

YABACI KARAOĞLAN S., DARICI M., CABAROĞLU T.
in: bağcılık ve önolojide bilimsel-pratik perspektif 2, İŞÇİ BURÇAK, GÖKBAYRAK ZELİHA, KESKİN NURHAN, Editor, İksad Yayınevi, Ankara, pp.129-177, 2025

2. Environmental Impacts/Benefits/Risk of Food Analogues

YABACI KARAOĞLAN S., DARICI M.
in: Food Analogues: Emerging Methods and Challenges, CAN ÖZLEM PELİN, GÖKSEL SARAÇ MERYEM, ASLAN TÜRKER DUYGU, Editor, Springer Cham, pp.491-541, 2024

3. Aroma Composition of Aniseed and Aniseed-Flavored Beverages

CABAROĞLU T., DARICI M., ÖZONUR A.
in: Natural Products in Beverages, , Editor, Springer, pp.1-35, 2023

4. DİSTİLE ALKOLLÜ İÇKİLER TEKNOLOJİSİ

Cabaroğlu T., Özonur A., Darıcı M.
in: Endüstriyel Gıda Üretim Teknikleri, Pınar Şanlıbaba,Yalçın Güçer, Editor, Nobel Yayınevi, Ankara, pp.621-640, 2022

5. DİSTİLE ALKOLLÜ İÇKİLER TEKNOLOJİSİ

CABAROĞLU T., ÖZONUR A., DARICI M.
in: ENDÜSTRİYEL GIDA ÜRETİM TEKNİKLERİ, ŞANLIBABA PNAR, GÜÇER YALÇIN, Editor, NOBEL AKADEMİK YAYINCILIK, pp.621-640, 2022

6. Rakı Teknolojisi ve Diğer Distile İçkilerin Üretimi

CABAROĞLU T., DARICI M., ERTEN H.
in: Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman ERKMEN, Hüseyin ERTEN, Hidayet SAĞLAM, Editor, Nobel Akademik Yayıncılık, Ankara, pp.471-498, 2020

7. Şarap Teknolojisi

CABAROĞLU T., DARICI M., ERTEN H.
in: Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman ERKMEN, Hüseyin ERTEN, Hidayet SAĞLAM, Editor, Nobel Akademik Yayıncılık, Ankara, pp.429-470, 2020
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68

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15

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12

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47

H-Index (WoS)

4

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34

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3

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3

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14

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3

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3

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34

Open Access

4
UN Sustainable Development Goals
SDG 2: GOAL 2: ZERO HUNGER
SDG 3: GOAL 3: GOOD HEALTH AND WELL-BEING
SDG 16: GOAL 16: PEACE, JUSTICE AND STRONG INSTITUTIONS