Yayınlar & Eserler

Yayın Ağı
SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler 21

1. Determination of stabilizer concentration and process effect on the stability of milk-based cocoa beverage

Öztürk S. A., Icyer N. C., KARACA A. C., BEKİROĞLU H., SAĞDIÇ O., TOKER Ö. S.
Journal of Food Science , cilt.90, sa.4, 2025 (SCI-Expanded) identifier identifier

2. Formulation of Fiber-Enriched Crackers with Oleaster Powder: Effect on Functional, Textural, and Sensory Attributes

Düşkün B., Kutlu G., AKMAN P. K., BEKİROĞLU H., TÖRNÜK F.
Plant Foods for Human Nutrition , cilt.80, sa.1, 2025 (SCI-Expanded) identifier identifier

3. Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality †

Sik E., BEKİROĞLU H., Icyer N. C., ÖZÜLKÜ G.
Foods , cilt.14, sa.2, 2025 (SCI-Expanded) identifier identifier

4. Use of chromatography, spectroscopy and chemometrics for evaluation of cold-pressed oils

Sanli S. O., ÇEBİ N., BEKİROĞLU H., SAĞDIÇ O.
Journal of Food Composition and Analysis , cilt.136, 2024 (SCI-Expanded) identifier

5. Effects of Drying Methods on Different Characteristics of Chokeberry

Ceylan C. M., Cakmakoglu S. K., BEKİROĞLU H., Yaman M., AKÇİÇEK A., SAĞDIÇ O., et al.
Journal of Scientific and Industrial Research , cilt.83, sa.12, ss.1284-1294, 2024 (SCI-Expanded) identifier

6. Innovative utilization of olive mill wastewater phenolics extracted by lecithin: spray-dried powders in cake formulations

KARADAĞ A., Cakmakoglu S. K., BEKİROĞLU H., KARASU S., Ozer H., SAĞDIÇ O., et al.
Journal of Food Measurement and Characterization , cilt.18, sa.9, ss.7979-7993, 2024 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier

7. Technological quality, bioactive features, and glycemic index of gluten-free cakes formulated with lyophilized wild Prunus spinosa fruit

Cakir E., ÖZÜLKÜ G., BEKİROĞLU H., ARICI M., SAĞDIÇ O.
Quality Assurance and Safety of Crops and Foods , cilt.16, sa.2, ss.1-11, 2024 (SCI-Expanded) Creative Commons License identifier

8. Nondestructive Metabolomic Fingerprinting: FTIR, NIR and Raman Spectroscopy in Food Screening

ÇEBİ N., BEKİROĞLU H., ERARSLAN A.
Molecules , cilt.28, sa.23, 2023 (SCI-Expanded) Creative Commons License identifier identifier

9. Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough

BEKİROĞLU H., ÖZÜLKÜ G., SAĞDIÇ O.
Foods , cilt.12, sa.20, 2023 (SCI-Expanded) Creative Commons License identifier identifier

10. Improvement of some techno-functional properties of aquafaba by pre-fermentation with Lactobacillus plantarum MA2

BEKİROĞLU H., Karimidastjerd A., ÖZMEN D., TOKER Ö. S., Inan M., SAĞDIÇ O., et al.
Food Bioscience , cilt.54, 2023 (SCI-Expanded) identifier

11. Rapid Sensing: Hand-Held and Portable FTIR Applications for On-Site Food Quality Control from Farm to Fork

ÇEBİ N., BEKİROĞLU H., ERARSLAN A., Rodriguez-Saona L.
Molecules , cilt.28, sa.9, 2023 (SCI-Expanded) Creative Commons License identifier identifier

12. Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk

BEKİROĞLU H., Goktas H., Karaibrahim D., BOZKURT F., SAĞDIÇ O.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , cilt.28, 2022 (SCI-Expanded) identifier identifier

13. A detailed comparative investigation on structural, technofunctional and bioactive characteristics of protein concentrates from different common bean genotypes

KARAMAN K., BEKİROĞLU H., KAPLAN M., Çiftci B., Yürürdurmaz C., SAĞDIÇ O.
International Journal of Biological Macromolecules , cilt.200, ss.458-469, 2022 (SCI-Expanded) identifier identifier identifier

14. The effects of different protease treatments on the techno-functional, structural, and bioactive properties of bovine casein

BEKİROĞLU H., BOZKURT F., KARADAĞ A., Ahhmed A. M., SAĞDIÇ O.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY , cilt.52, sa.10, ss.1097-1108, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

15. In vitro bioaccessibility, antioxidant and antibacterial activities of three differensafflower (Carthamus tinctorius L.) genotypes

Ozkan K., BEKİROĞLU H., Bayram Y., SAĞDIÇ O., Erbas S.
Food Science and Technology (Brazil) , cilt.42, 2022 (SCI-Expanded) Creative Commons License identifier identifier

16. Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils

Ozay-Arancioglu I., BEKİROĞLU H., KARADAĞ A., SAROĞLU Ö., Tekin-çakmak Z. H., KARASU S.
Food Science and Technology (Brazil) , cilt.42, 2022 (SCI-Expanded) Creative Commons License identifier identifier

17. Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG

Goktas H., Dikmen H., BEKİROĞLU H., ÇEBİ N., DERTLİ E., SAĞDIÇ O.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.153, 2022 (SCI-Expanded) identifier identifier

18. EFFECT OF USING RESISTANT STARCH ON THE GLYCEMIC INDEX AND RHEOLOGICAL PROPERTIES OF MILKY PUDDING

Bekiroglu H., Komurlu E., Cebi N., Sagdic O.
LATIN AMERICAN APPLIED RESEARCH , cilt.52, sa.1, ss.1-6, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

19. Technological and bioactive properties of wheat glutenin hydrolysates prepared with various commercial proteases

BOZKURT F., BEKİROĞLU H., Dogan K., KARASU S., SAĞDIÇ O.
LWT , cilt.149, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

20. TC and MF leaves as natural alternatives

Awad N., ÇAM M., Bektas S., Yetim H., Takeda S., Sakata R., et al.
FLEISCHWIRTSCHAFT , cilt.101, sa.10, ss.170-177, 2021 (SCI-Expanded) identifier

21. Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity

KARADAĞ A., BOZKURT F., BEKİROĞLU H., SAĞDIÇ O.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , cilt.70, sa.4, ss.347-360, 2020 (SCI-Expanded) identifier identifier
Diğer Dergilerde Yayınlanan Makaleler 2

1. Effect of Spirulina Platensis on Textural, Sensory and Some Physicochemical Characteristics in Gluten-free Functional Biscuit Production

Çakır E., BEKİROĞLU H., Göker B., SAGDIC O.
Çukurova Tarım ve Gıda bilimleri dergisi (Online) , cilt.39, sa.1, ss.82-96, 2024 (Hakemli Dergi) identifier

2. The quality of ice cream samples made from buffalo milk

BEKİROĞLU H., ÖZDEMİR S.
Food and Health , cilt.6, sa.1, ss.20-26, 2020 (Hakemli Dergi)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 11

1. Bioactive and functional properties of gliadin hydrolysates

BOZKURT F., BEKİROĞLU H., AKMAN P. K., TEKLE Ş., KARASU S., SAĞDIÇ O.
BIO Türkiye-Uluslararası Biyoteknoloji Kongresi, Türkiye, 9 - 11 Eylül 2021, (Özet Bildiri)

2. Investigation of the effect of enzymatic hydrolysis on cytotoxic and antioxidant characters of casein

BEKİROĞLU H., SAĞDIÇ O., Doğan K. F., bozkurt f.
BIO Türkiye-Uluslararası Biyoteknoloji Kongresi, Türkiye, 09 Eylül 2021, (Özet Bildiri)

3. Farklı Kurutma Yöntemlerinin Nar Tanelerinin Kuruma Kinetiği, Biyoaktif Bileşikleri, Mikroyapısı ve Fenolik İn-Vitro Biyoerişilebilirliği Üzerine Etkisi

ÖZAY ARANCIOĞLU İ., KARASU S., KARADAĞ A., SAROĞLU Ö., TEKİN ÇAKMAK Z. H., BEKİROĞLU H.
4. Uluslararası Beslenme Obezite ve Toplum Sağlığı Kongresi, İstanbul, Türkiye, 24 Aralık 2020, cilt.4, ss.557-558, (Özet Bildiri)

4. The Investıgatıon of The Effect Buffalo Mılk’s on The Sensory Qualıty of Ice Cream

BEKİROĞLU H., ÖZDEMİR S.
2. ULUSLARARASI HAYVANSAL GIDALAR KONGRESİ, Bafra, Kıbrıs (Kktc), 08 Kasım 2018, ss.38-39, (Tam Metin Bildiri)

5. Determination of the Quality Characteristic of Glucomannan Additive Sour Dough Bread

ÖZMEN D., BEKİROĞLU H., SAĞDIÇ O.
2.Uluslararası Hayvansal Gıdalar Kongresi, Bafra, Kıbrıs (Kktc), 08 Kasım 2018, ss.19-20, (Tam Metin Bildiri)

6. Characterization of proteins in gastrocnemius muscle derived from beef as affected by heat at divergent temperatures

BEKİROĞLU H., ORDU H. R., YILMAZ B., YILDIRIM S., AHHMED A., SAĞDIÇ O.
2. ULUSLARARASI HAYVANSAL GIDALAR KONGRESİ, Bafra, Kıbrıs (Kktc), 08 Kasım 2018, ss.36-37, (Tam Metin Bildiri)

7. THE EFFECT OF BUFFALO MILK ON THE PHYSICAL QUALITY CHARACTERISTICS OF ICE CREAM

BEKİROĞLU H., ÖZDEMİR S.
The Internatıonal Symposium Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.165, (Tam Metin Bildiri)

8. Antimicrobial activity of different monofloral bee pollens against foodborne pathogens

BEKİROĞLU H., SAĞDIÇ O.
European Biotechnology Congress, Athens, Yunanistan, 26 - 28 Nisan 2018, cilt.280, (Özet Bildiri) identifier

9. Determination of Quality Characteristics of Sourdough Bread Made With Kavut

BEKİROĞLU H., SAĞDIÇ O.
7th INTERNATIONAL SYMPOSIUM ON SOURDOUGH, Cork, İrlanda, 06 Haziran 2018, ss.97, (Tam Metin Bildiri)

10. BIOACTIVE CHARACTERISTICS OF PEEL AND FRUIT OF MEDLAR (MESPILUS GERMANICA L.) EXTRACTED WITH DIFFERENT SOLVENTS

BEKİROĞLU H., KAYACAN S., SAĞDIÇ O.
4th International Conference on Engineering and Natural Sciences, 2 - 06 Mayıs 2018, (Özet Bildiri)

11. DETERMINATION OF THE CHARACTERISTICS OF YOGHURT LIKE PRODUCT FROM BUFFALO MILK WITH PROBIOTIC STRAINS

BEKİROĞLU H., ÇAKIR E., ARICI M., SAĞDIÇ O.
The 4th International Symposium on “Traditional Foods from Adriatic to Caucasu, Kyrenia, Kıbrıs (Kktc), 19 Nisan 2018, ss.282, (Tam Metin Bildiri)
Kitaplar 1

1. Chapter 5 -Encapsulation of saffron bioactive compounds

Saroğlu Ö., Bekiroğlu H., Karadağ A.
Saffron, Charis M. Galanakis, Editör, Academic Press , California, ss.183-220, 2021
Metrikler

Yayın

39

Yayın (WoS)

11

Yayın (Scopus)

20

Atıf (WoS)

22

H-İndeks (WoS)

2

Atıf (Scopus)

168

H-İndeks (Scopus)

7

Atıf (Scholar)

18

H-İndeks (Scholar)

2

Atıf (Diğer Toplam)

1

Proje

4

Açık Erişim

7
BM Sürdürülebilir Kalkınma Amaçları