Yayınlar & Eserler

Yayın Ağı
SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler 30

1. Effect of pH and ionic strength on functional, structural, and interfacial rheological properties of aquafaba

Parlak M. E., ÖZMEN D., TOKER Ö. S., İNAN M., Saricaoglu F. T.
Journal of Molecular Liquids , cilt.434, 2025 (SCI-Expanded) identifier

2. Modification of taro starch using ball milling process

Kıymaz B. M., Özmen D., Moin A., Çiçek B., Toker Ö. S., Arıcı M.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , cilt.321, sa.1, ss.1-10, 2025 (SCI-Expanded) Creative Commons License

3. Influence of seed concentration and storage time on the rheological, textural, and microscopic crystallization attributes of Apis mellifera honey

ÖZMEN D., Demircan H., Yildirim R. M., Waseem M., Basdogan H., TOKER Ö. S., et al.
Food Chemistry: X , cilt.28, 2025 (SCI-Expanded) identifier

4. Lemon Fiber as a New Source of Fat Replacement in Filling Creams

ÖZMEN D., TOKER Ö. S., Öztürk S. A.
Journal of Food Process Engineering , cilt.48, sa.2, 2025 (SCI-Expanded) identifier

5. Can rheometer be used for determination of baking stability of cocoa based filling creams

Aktar B. U., İshak A. K., ÖZMEN D., Tuna Ağırbaş H. E., Atıl O., TOKER Ö. S.
Journal of Food Engineering , cilt.387, 2025 (SCI-Expanded) identifier

6. Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations

Icyer N. C., ÖZMEN D., Sener D., Kokyar N., TOKER Ö. S.
Journal of Food Science , cilt.89, sa.10, ss.6590-6600, 2024 (SCI-Expanded) identifier identifier

7. A new synergistic hydrocolloid with superior rheology: Locust bean /xanthan gum binary solution powdered by different drying methods

Mezreli G., Kurt A., Akdeniz E., ÖZMEN D., Basyigit B., TOKER Ö. S.
Food Hydrocolloids , cilt.154, 2024 (SCI-Expanded) identifier

8. Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues

Kurt A., TOKER Ö. S., Akbulut M., Coklar H., ÖZMEN D., Ozcan Y., et al.
Food Science and Nutrition , cilt.12, sa.7, ss.4952-4965, 2024 (SCI-Expanded) identifier identifier

9. Effect of extraction temperature of taro mucilage on physicochemical and rheological properties

Arıcı M., Şenol B. M., Öztürk E., Özmen D., Toker Ö. S.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.18, ss.1-9, 2024 (SCI-Expanded) Creative Commons License

10. Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips

Kian-Pour N., Ceyhan T., ÖZMEN D., TOKER Ö. S.
International Journal of Food Engineering , cilt.20, sa.2, ss.85-99, 2024 (SCI-Expanded) identifier

11. Microwave-modified xanthan gum: Alterations in steadyand dynamic rheological behaviors

Kurt A., Öztürk E., Özmen D., Yıldırım Yalçın M., Arıcı M., Toker Ö. S.
JOURNAL OF FOOD PROCESS ENGINEERING , cilt.47, sa.1, ss.14525, 2024 (SCI-Expanded) Creative Commons License

12. Modification of chia (Salvia hispanica L.) seed mucilage (a heteropolysaccharide) by atmospheric pressure cold plasma jet treatment

Mutlu S., Palabiyik I., Kopuk B., Gunes R., Boluk E., BAĞCI U., et al.
Food Bioscience , cilt.56, 2023 (SCI-Expanded) identifier

13. Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent

Ozcan Y., Kurt A., ÖZMEN D., TOKER Ö. S.
Journal of the Science of Food and Agriculture , cilt.103, sa.11, ss.5511-5520, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

14. 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

15. Usage of green pea aquafaba modified with ultrasonication in production of whipped cream

Kılıçlı M., Özmen D., Bayram M., Toker Ö. S.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , cilt.32, ss.1-11, 2023 (SCI-Expanded)

16. Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum

Yildirim-Mavis C., ÖZMEN D., Akdeniz E., Palabiyik I., TOKER Ö. S.
Journal of Food Engineering , cilt.346, 2023 (SCI-Expanded) identifier identifier

17. A review on latest innovations in physical modifications of galactomannans

Kian-Pour N., Yildirim-Yalcin M., Kurt A., ÖZMEN D., TOKER Ö. S.
Food Hydrocolloids , cilt.138, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

18. Determination of Viscoelastic and Physicochemical Interactions of Dextran Type Exopolysaccharides (EPS) with Different Starch Samples

Gokcan H., Özmen D., Yalcin M. Y., Dertli E., Toker O. S., Sujka M.
SUSTAINABILITY , cilt.15, sa.6, ss.4934, 2023 (SCI-Expanded) identifier identifier

19. Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product

Özmen D., Metin Yıldırım R., Bursa K., Kian-Pour N., Toker Ö. S., Palabıyık İ., et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , cilt.31, ss.1-10, 2023 (SCI-Expanded)

20. A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch

Mirzababaee S. M., ÖZMEN D., Hesarinejad M. A., TOKER Ö. S., Yeganehzad S.
International Journal of Biological Macromolecules , cilt.223, ss.511-523, 2022 (SCI-Expanded) identifier identifier identifier

21. Effect of soapwort extract as an alternative to albumin on the physical, textural, sensory, and rheological properties of marshmallow

Ozcan Y., İÇYER N. C., ÖZMEN D., TOKER Ö. S.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.11, 2022 (SCI-Expanded) identifier identifier

22. High potential food wastes: Evaluation of melon seeds as spreadable butter

Sahin E., Erem E., Guzey M., Kesen M. S., Icyer N. C., ÖZMEN D., et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.10, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

23. Large-amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction

ÖZMEN D., TOKER Ö. S.
JOURNAL OF FOOD PROCESS ENGINEERING , cilt.45, sa.9, 2022 (SCI-Expanded) identifier identifier

24. Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests

Yildirim-Mavis C., ÖZMEN D., Yakisik E., TOKER Ö. S., PALABIYIK İ., Kaner O.
INTERNATIONAL DAIRY JOURNAL , cilt.127, 2022 (SCI-Expanded) identifier identifier

25. Large amplitude oscillatory shear (LAOS) measurements as a promising tool to predict electrospinnability of pectin solutions

ÖZMEN D., Balik B. A., Argin S., Yildirim-Mavis C., TOKER Ö. S.
JOURNAL OF APPLIED POLYMER SCIENCE , cilt.139, sa.7, 2022 (SCI-Expanded) identifier identifier

26. A tracer microrheology for determination of viscoelasticity of dilute ovalbumin colloids

Bakhsh A., Elobeid T., Avci E., Demirci M., Taylan O., Özmen D., et al.
Emerging Materials Research , cilt.11, sa.1, 2021 (SCI-Expanded) identifier identifier

27. Drying of licorice root by novel radiative methods

İçier F., Özmen D., Çevik M., Çokgezme Ö. F.
Journal Of Food Processing And Preservation , sa.15214, 2020 (SCI-Expanded)

28. Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour

Ayseli M. T., YILMAZ M. T., ÇEBİ N., SAĞDIÇ O., ÖZMEN D., Capanoglu E.
FOOD CHEMISTRY , cilt.315, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

29. Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

İspirli H., ÖZMEN D., YILMAZ M. T., SAĞDIÇ O., Dertli E.
Food Control , cilt.107, 2020 (SCI-Expanded) identifier identifier

30. Non-linear rheological (LAOS) behavior of sourdough-based dough

Yildirim-Mavis C., Yilmaz M. T., Dertli E., Arıcı M., Özmen D.
Food Hydrocolloids , cilt.96, ss.481-492, 2019 (SCI-Expanded) identifier identifier
Diğer Dergilerde Yayınlanan Makaleler 1

1. BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI

Vardar U. S., Özcan Y., Özmen D., Toker Ö. S.
Gıda , cilt.46, sa.2, ss.269-278, 2021 (Hakemli Dergi) Sürdürülebilir Kalkınma
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 12

1. Production of Fruit-Based Cocolin-Like Tablet Product

Kılavuz T., Bozkurt F., Akman P. K., Özmen D., Toker Ö. S.
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 Mayıs - 18 Ağustos 2024, ss.167, (Özet Bildiri) Sürdürülebilir Kalkınma

2. Lemon Fiber: A Sustainable Solution for Healthier Cream Fillings

Özmen D., Toker Ö. S., Akyil Ozturk S.
International Food Innovation and Sustainability Congress , İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.107, (Özet Bildiri) Sürdürülebilir Kalkınma

3. Determination of Physicochemical Properties of Cocoa Fiber Obtained from Cocoa Processing by-Product

Polat M. M., Özmen D., Toker Ö. S., Çapanoğlu Güven E., Gunes R.
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.188, (Özet Bildiri)

4. Obtaining Aquafaba from Sprouted and Fermented Legumes

Kaplan T., Babacan M., Sahin E. R., Özmen D., Toker Ö. S.
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.226, (Özet Bildiri) Sürdürülebilir Kalkınma

5. Investigation of Rheological Behavior of Hydrocolloids Commonly Used in Food Industry in Non-Linear Region

Özmen D., Toker Ö. S.
2.Uluslararası Hayvansal Gıdalar Kongresi, Girne, Kıbrıs (Kktc), 08 Kasım 2018, ss.17-18, (Özet Bildiri)

6. 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)

7. EFFECT OF SPROUTED WHEAT FLOUR ON LAOS PROPERTIES OF WHEAT FLOUR-WATER DOUGH

Yıldırım Ç., YILMAZ M. T., ÖZMEN D., ARICI M.
The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.101, (Tam Metin Bildiri)

8. INVESTIGATION OF LAOS BEHAVIOR OF XANTHAN AND LOCUST BEAN GUM

Özmen D., Toker Ö. S.
The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.102, (Tam Metin Bildiri)

9. EFFECT OF HEAT TREATMENT ON RHEOLOGICAL PROPERTIES OF ACTOMYOSIN

AHHMED A., ÖZMEN D., Bursa K., TOKER Ö. S., Sakata R.
The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.74, (Tam Metin Bildiri)

10. Fabrication of propolis loaded electrosprayed nanoparticles

ÖZMEN D., Karakas C. Y., YILMAZ A., Dertli E., Bayram N. E., Yilmaz M. T.
European Biotechnology Congress, Athens, Yunanistan, 26 - 28 Nisan 2018, cilt.280, (Özet Bildiri) identifier

11. Bazı tıbbi bitkilerin toplam fenolik madde miktarının belirlenmesi

ÖZMEN D., Vardar U. S., YILMAZ M. T.
International Symposium On Medicinal, Aromatic And Dye Plants, Malatya, Türkiye, 05 Ekim 2017, ss.12-13, (Tam Metin Bildiri)

12. Meyankökünün Kurutulmasında Alternatif Kurutma Yöntemlerinin Bazı Kalite Kriterleri Üzerine Etkilerinin İncelenmesi

İçier F., ÖZMEN D., Çevik M., Çokgezme Ö. F.
TÜRKİYE 12. GIDA KONGRESİ, Edirne, Türkiye, 05 Ekim 2016, ss.521
Kitaplar 1

1. Modification of Food Powders

Kian-Pour N., Özmen D., Toker Ö. S.
Food Powders Properties and Characterization, Ertan Ermiş, Editör, Springer-Verlag , Basel, ss.125-153, 2021 Sürdürülebilir Kalkınma
Metrikler

Yayın

44

Yayın (WoS)

15

Yayın (Scopus)

24

Atıf (WoS)

54

H-İndeks (WoS)

3

Atıf (Scopus)

262

H-İndeks (Scopus)

8

Atıf (Scholar)

339

H-İndeks (Scholar)

10

Proje

4

Açık Erişim

3
BM Sürdürülebilir Kalkınma Amaçları