Publications & Works

Publication Network

Published journal articles indexed by SCI, SSCI, and AHCI

The Use of Carrot Fiber and Some Gums in the Production of Block-Type Melting Cheese

Cankurt H., ÇAVUŞ M., Guner O.
Foods , vol.13, no.13, 2024 (SCI-Expanded) identifier identifier

Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products

Sahin M., Ozgolet M., Cankurt H., Dertli E.
Foods , vol.13, no.12, 2024 (SCI-Expanded) identifier identifier

Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential

Alkay Z., Falah F., Cankurt H., Dertli E.
FOODS , vol.13, pp.1-21, 2024 (SCI-Expanded)

Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study

ÇAVUŞ M., Yurt B., Cankurt H.
Food Science and Technology (Brazil) , vol.42, 2022 (SCI-Expanded) Creative Commons License identifier

The effects of adding different stabilizers in brine on the physicochemical, sensory, microbiological and textural properties of white cheese

Cankurt H.
Foods , vol.8, no.4, 2019 (SCI-Expanded) identifier identifier

Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)

Dertli E., Yılmaz M. T., Tatlısu N. B., Toker Ö. S., Cankurt H., Sağdıç O.
MEAT SCIENCE , vol.121, pp.156-165, 2016 (SCI-Expanded)

Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization

Dertli E., TOKER Ö. S., DURAK M. Z., YILMAZ M., Tatlisu N. B., SAĞDIÇ O., et al.
Carbohydrate Polymers , vol.136, pp.427-440, 2016 (SCI-Expanded) identifier identifier identifier

Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

DOĞAN M., CANKURT H., Toker O. S., Yetim H., SAĞDIÇ O.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.51, no.7, pp.1406-1410, 2014 (SCI-Expanded) Creative Commons License identifier identifier identifier

Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox-Merz rule

ARICI M., Ersoz Tatlisu N. B., TOKER Ö. S., YILMAZ M. T., CANKURT H., DURAK M. Z., et al.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , vol.38, no.3, pp.377-387, 2014 (SCI-Expanded) Creative Commons License identifier identifier

Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production

Sagdic O., Ozturk I., CANKURT H., Tornuk F.
FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.8, pp.2964-2971, 2012 (SCI-Expanded) Sustainable Development identifier identifier

Linear creep and recovery analysis of ketchup-processed cheese mixtures using mechanical simulation models as a function of temperature and concentration

Karaman S., YILMAZ M. T., CANKURT H., Kayacier A., SAĞDIÇ O.
FOOD RESEARCH INTERNATIONAL , vol.48, no.2, pp.507-519, 2012 (SCI-Expanded) identifier identifier

Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples

TORNUK F., CANKURT H., OZTURK I., Sagdic O., BAYRAM O., YETIM H.
International Journal of Food Microbiology , vol.148, no.1, pp.30-35, 2011 (SCI-Expanded) identifier identifier identifier

Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures: Effect of temperature and concentration

Yilmaz M. T., Karaman S., CANKURT H., Kayacier A., Sagdic O.
Journal of Food Engineering , vol.103, no.2, pp.197-210, 2011 (SCI-Expanded) identifier identifier

Articles Published in Other Journals

Studies on Ottoman Sherbets from the Past to Present Geçmişten Günümüze Osmanlı Şerbetleri Üzerine Yapılan Çalışmalar

Cankurt H.
Osmanli Medeniyeti Arastirmalari Dergisi , vol.2024, no.22, pp.350-371, 2024 (Scopus) identifier

The Effect of Gypsophila Extractas Natural Emulsifier on the Steady, Dynamic Rheological Behavior and Microstructural Properties of the Ice Cream Mix

CANKURT H., SAĞDIÇ O., KABLAN H., ARTIK N., KARASU S., TEKİN ÇAKMAK Z. H.
Avrupa Bilim ve Teknoloji Dergisi , 2022 (Peer-Reviewed Journal)

Investigation onUsing Possibilities of Egg in the Production of Diet Block Type Melting Cheese

CANKURT H., YÜKSEL R., YETİM H.
Avrupa Bilim ve Teknoloji Dergisi , vol.0, no.15, pp.579-590, 2019 (Peer-Reviewed Journal) identifier

Physicochemical and Sensory Properties of low salt turnip juıce produced by using black carrot juıce and whey

GÜVEN N., YETİM H., CANKURT H.
Avrupa Bilim ve Teknoloji Dergisi , vol.0, no.15, pp.599-610, 2019 (Peer-Reviewed Journal) Creative Commons License identifier

Bazı Tıbbi ve Aromatik Bitkilerin Su Ekstraktlarının ve Uçucu Yağlarının Model Gıda Olarak Blok Tip Eritme Peynirinde Clostridium tyrobutyricum ve Toplam Maya-Küf Sayıları Üzerine Etkisi

CANKURT H., SAĞDIÇ O.
Gıda ve yem bilimi-teknolojisi dergisi , no.21, pp.40-52, 2019 (Peer-Reviewed Journal)

Effect of Thyme and Garlic Aromatic Waters on Microbiological Properties of Raw Milk Cheese

Sağdıç O., Cankurt H., Törnük F., Arıcı M.
Journal of Tekirdag Agricultural Faculty , vol.14, pp.22-33, 2016 (Peer-Reviewed Journal)

Safran ilavesinin sade dondurmanın bazı özelliklerine etkisi

ÇELİK Ş., CANKURT H., DOĞAN C.
GIDA , vol.35, no.1, pp.33-39, 2009 (Peer-Reviewed Journal)

Refereed Congress / Symposium Publications in Proceedings

Baharat üretiminde yeni bir yaklaşım: Fermente baharat

CANKURT H.
3rd International Eurasian Conference onBiological and Chemical Sciences(EurasianBioChem 2020), 19 - 20 March 2020

Şalgam suyu üretiminde yeni tekniklerin kullanılması

ÇAVUŞ M., CANKURT H.
3rd International Eurasian Conference onBiological and Chemical Sciences(EurasianBioChem 2020), 19 - 20 March 2020

Using Egg as a Fat Substituent in the Production of Diet Block Type Melting Cheese

Cankurt H., Yetim H., Yüksel R.
1st Int./11th Nat. Food Eng. Cong., Antalya, Turkey, 7 - 09 November 2019, pp.129

Production of Colored Cheese Using Phytochemicals of Vegetables: İdeas Worth Sharing

AHHMED A., AWAD N., CANKURT H., ÇAM M., YETİM H., TAKEDA S., et al.
Fooma 2017, 13 - 16 June 2017

Effect of some hydrosols and essential oils on various properties of block type processed cheese

Cankurt H., Sağdıç O.
III. INTERNATIONAL CONFERENCE ON ENGINEERING AND NATURAL SCIENCES (ICENS), Budapest, Hungary, 3 - 07 May 2017

Geleneksel Türk Mutfağında Toprak Kullanımı ve Yozgat Testi Kebabı

DOĞAN C., DOĞAN N., CANKURT H., HAYIT F.
IV. Geleneksel Gıdalar Sempozyumu, Turkey, 17 - 19 April 2014

Tadı Eski Kendisi Yeni Ürün Şalgam Ketçabı

CANKURT H., SAĞDIÇ O., YETİM H., DOĞAN C., DOĞAN N.
IV Gelenekesel Gıdalar Sempozyumu, 17 April 2014

Geçmişten Günümüze Gıdalarda Karbonat Kullanımı

DOĞAN N., DOĞAN C., HAYIT F., CANKURT H.
IV. Geleneksel Gıdalar Sempozyumu, Turkey, 17 - 19 April 2014

Develi Pita Bread with Walnuts and Sugar

CANKURT H., SAĞDIÇ O.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24 - 26 October 2013

Microbiological, Steady and Dynamic Rheological of Boza Sampes: Temperature Sweep Tests and Applicability of Cox-Merz Rule

ARICI M., ersöz n. b., TOKER Ö. S., YILMAZ M. T., CANKURT H., DURAK M. Z., et al.
2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24 - 26 October 2013

KETÇAP ÜRETİMİNDE PEYNİRALTI SUYUNUN KULLANILABİLİRLİĞİ ÜZERİNE BİR ARAŞTIRMA

CANKURT H., TÖRNÜK F., SAĞDIÇ O.
TÜRKİYE 11. GIDA KONGRESİ, Turkey, 10 - 12 October 2012

GELENEKSEL BİR YOĞURT ÇEŞİDİ: ’’YANNIK YOĞURDU’’

CANKURT H., DEMİRAL E., SAĞDIÇ O., KARABACAK M.
III. GELENEKSEL GIDALAR SEMPOZYUMU, Turkey, 10 - 12 May 2012

YOĞURT SUYUNUN ŞALGAM SUYU ÜRETİMİNDE DEĞERLENDİRİLMESİ

CANKURT H., SAĞDIÇ O., YETİM H.
III. GELENEKSEL GIDALAR SEMPOZYUMU (KONYA), Turkey, 10 - 12 May 2012

DIMIZ YOĞURDU

DEMİRAL E., CANKURT H., SAĞDIÇ O.
III. GELENEKSEL GIDALAR SEMPOZYUMU (KONYA), Turkey, 10 - 12 May 2012

Clostridium botulinum presence in honey and health risks

CANKURT H., SAĞDIÇ O.
1. Turkish Congress, Expo and Workshop on Honey and Honeybee Products with International Participation, 22 - 26 February 2012

Study on the Use of Propolis, Sodium Benzoate and Potassium Sorbate as Surface Antifungals in Storage of Kasar Cheese

CANKURT H., ÖZKÖK D., SAĞDIÇ O.
The First Turkish Congress, Expo and Workshops on Honey and Honeybee Products with International Participation, 22 - 26 February 2012

DETERMINATION OF SOME PHYSICOCHEMICAL PROPERTIES OF TOMATOES IRRIGATED WITH WATER PILLOW METHOD AND COMPARISON WITH DRIP IRRIGATION METHOD

GERÇEK S., CANKURT H., CAN A.
ULUSLARARASI TARIM GIDA VE GASTRONOMİ KONGRESİ, 15 - 19 February 2012

EKZOPOLİSAKKARİT ÜRETEN Streptococcus thermophylus KULLANILARAK STABİLİZATÖRSÜZ DONDURMA ÜRETİMİ

SAĞDIÇ O., CANKURT H., YETİM H., AYDIN F.
7. GIDA MÜHENDİSLİĞİ KONGRESİ, Turkey, 24 - 26 November 2011

Effect of Kefir Grains on the Survival of Enterobacter sakazaki in baby foods

CANKURT H., TÖRNÜK F., SAĞDIÇ O.
INTERNATIONAL FOOD CONGRESS NOVEL APPROACHES IN FOOD INDUSTRY, 26 - 29 May 2011

EFFECT OF GALLIC AND ELLAGIC ACIDS ON FUNCTIONAL PROPERTIES OF ICE CREAM INOCULATED WITH Lactobacıllus casei

SAĞDIÇ O., CANKURT H., ÖZTÜRK İ., YETİM H.
1st Kiel Food Science Symposium 2010, 18 - 19 May 2010

HIZLI ŞALGAM SUYU ÜRETİMİ:PEYNİR ALTI SUYU KULLANILARAK FERMENTASYON SÜRESİNİN KISALTILMASI

CANKURT H., SAĞDIÇ O., YETİM H.
1. Uluslararası Adriyatik’ten Kafkaslara Geleneksel Gıdalar Sempozyumu, 15 - 17 April 2010

Books & Book Chapters

2022 SÜT ÜRÜNLERİNİN MODİFİYE ATMOSFER İLE MUHAFAZASI

Cankurt H., Yurt B.
in: SÜT VE SÜT ÜRÜNLERİNDE YENİLİKÇİ YAKLAŞIMLAR, YUSUF ÇAKIR, Editor, İksad Yayınevi, Ankara, pp.1-253, 2022

Proses Bilgileri ile Süt Endüstrisi Makineleri

CANKURT H.
GECE KİTAPLIĞI, Ankara, 2019

Metrics

Publication

43

Citation (WoS)

258

H-Index (WoS)

6

Citation (Scopus)

380

H-Index (Scopus)

7

Citiation (TrDizin)

5

H-Index (TrDizin)

2

Project

6

Thesis Advisory

15

Open Access

4
UN Sustainable Development Goals