Doç. Dr. Hale İnci ÖZTÜRK

Yayın Ağı

Makaleler 43

1. Comparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With Novel Streptococcus thermophilus Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures

Denktaş B., ÖZTÜRK H. İ., Demirci T., Satılmış M. K., Akın N.

Food Science and Nutrition , cilt.13, sa.6, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

2. Characterization and in situ bioprotective efficacy of reuterin E81 produced by Limosilactobacillus reuteri E81 in white cheese model

İspirli H., ÖZTÜRK H. İ., Dertli E.

Food Bioscience , cilt.68, 2025 (SCI-Expanded, Scopus)

3. Understanding the Functionality of Probiotics on the Edge of Artificial Intelligence (AI) Era

Asar R., Erenler S., Devecioğlu D., Ispirli H., Karbancıoğlu Güler H. F., ÖZTÜRK H. İ., et al.

Fermentation , cilt.11, sa.5, 2025 (SCI-Expanded, Scopus)

4. Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics

Acar E. B., Karahan T., MUTLU D., SAĞDIÇ O., ÖZTÜRK H. İ.

Journal of Food Science , cilt.90, sa.3, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

5. Microbial Exopolysaccharides, Their Structures, Formation Mechanisms, and Effects on Human Health: Food-Related Microorganisms

ÖZÇOBAN A., BOYACI A. İ., ÖZTÜRK H. İ.

TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , cilt.12, 2024 (TRDizin)

6. Biological activities, Peptidomics and in silico analysis of low-fat Cheddar cheese after in vitro digestion: Impact of blending camel and bovine Milk

Ali A. H., Öztürk H. İ., Eylem C. C., Nemutlu E., Tarique M., Subhash A., et al.

Food Chemistry , cilt.460, 2024 (SCI-Expanded, Scopus)

7. Analysis of the Chemical Composition, Antimicrobial, and Antioxidant Qualities of Microwave and Supercritical CO2-Extracted Lavender Essential Oils Cultivated in a Hyperarid Region of Türkiye

Gedikoğlu A., ÖZTÜRK H. İ., Özçoban A.

Molecules , cilt.29, sa.23, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

8. Harvesting bioactive peptides from sustainable protein sources: Unveiling technological and functional properties through in silico analyses

Öztürk H. İ., Oraç A.

Food and Humanity , cilt.2, ss.100294, 2024 (Scopus)

9. Perspectives on the yogurt rheology

Sözeri Atik D., ÖZTÜRK H. İ., Akın N.

International Journal of Biological Macromolecules , cilt.263, 2024 (SCI-Expanded, Scopus)

10. Utilizing yogurt whey in the production of probiotic beverages: a carrier for Limosilactobacillus reuteri

Gönüllü D., Akgöbek B., Pehlivan A. D., Öztürk H. İ.

Journal of Food Measurement and Characterization , cilt.18, sa.3, ss.2054-2064, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

11. Pulsed electric field for shalgam juice: effects on fermentation, shelf-life, and sensory quality

Öztürk H. İ., Buzrul S., Bilge G., Yurdakul M.

Journal of the Science of Food and Agriculture , cilt.104, sa.3, ss.1784-1792, 2024 (SCI-Expanded, Scopus)

12. Development of 3D printed dark chocolate sweetened with carob extract

Cikrikci Erunsal S., Basturk Z. S., Canturkoglu I., Öztürk H. İ.

International Journal of Gastronomy and Food Science , cilt.34, 2023 (SCI-Expanded, Scopus)

13. Revealing the proteolytic characteristics of lactobacillus, lacticaseibacillus, and lactiplantibacillus isolates by in vitro and in situ perspectives

Satılmış M. K., Öztürk H. İ., Demirci T., Denktaş B., Akın N.

Food Bioscience , cilt.55, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

14. THE EFFECT OF DIFFERENT SOLVENTS ON CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITY, AND ANTIMICROBIAL POTENTIAL OF TURKISH CISTUS CRETICUS EXTRACTS

Gedikoğlu A., Öztürk H. İ., Aytaç E.

GIDA , cilt.48, sa.4, ss.728-740, 2023 (TRDizin)

15. The incorporation of Chlorella vulgaris and Chondrus crispus algae in the production of functional ayran drinks: effects on physicochemical, microbiological, and sensory characteristics

Pehlivan A. D., Yadel İ., Kılıç N., Öztürk H. İ.

Journal of Food Measurement and Characterization , cilt.17, sa.3, ss.3019-3032, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

16. Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts

Sözeri Atik D., Öztürk H. İ., Akın N., Özer H. B.

International Dairy Journal , cilt.138, 2023 (SCI-Expanded, Scopus)

17. Multi-mycotoxin production of cheese-derived fungal strains in vitro and in cheese models

Budak Ş., Akal Demirdöğen H. C., Öztürk H. İ.

World Mycotoxin Journal , cilt.16, sa.3, ss.273-283, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

18. Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening

Öztürk H. İ., Oraç A., Akın N.

Food Research International , cilt.162, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

19. Probiyotiklerin Ötesinde Fonksiyonel Bileşen Konseptleri: Postbiyotikler ve Paraprobiyotikler

Tatar B., Öztürk H. İ.

TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , cilt.10, sa.9, ss.1747-1755, 2022 (TRDizin)

20. Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing

Öztürk H. İ., Demirci T., Akın N., Oğul A.

Archives of Microbiology , cilt.204, sa.10, 2022 (SCI-Expanded, Scopus)

21. Evaluation of physicochemical and sensorial properties in reconstituted ayran drinks from yogurt powders lyophilized under different vacuum pressures

Öztürk H. İ.

GIDA , cilt.47, sa.4, ss.705-715, 2022 (TRDizin)

22. The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders

Öztürk H. İ.

International Dairy Journal , cilt.129, 2022 (SCI-Expanded, Scopus)

23. Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color

Buzrul S., Öztürk H. İ., Bilge G., Baltacıoğlu C., Karacabey E., Altunbaş O.

Food and Bioprocess Technology , cilt.15, sa.5, ss.1188-1194, 2022 (SCI-Expanded, Scopus)

24. A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics

Demirci T., Akın N., Öztürk H. İ., Oğul A.

LWT , cilt.154, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

25. Vinegar Production Potential of Cardinal Grape, Napoleon Cherry, Damson Plum, Kiwi, and Peach Fruits by Natural Fermentation: Physicochemical and Sensorial Properties Kardinal Üzümü, Napolyon Kirazı, Mürdüm Eriği, Kivi ve Şeftali Meyvelerinden Doğal Fermantasyonla Sirke Üretim Potansiyeli: Fizikokimyasal ve Duyusal Özellikler

Öztürk H. İ.

Akademik Gida , cilt.20, sa.1, ss.54-62, 2022 (Scopus, TRDizin)

26. Detection of biofilm formation, virulence factor genes, antibiotic-resistance, adherence properties, and some beneficial properties of cheese origin S. infantarius, S. gallolyticus, and S. lutetiensis strains belonging to the S. bovis/S. equinus complex

Özkan E. R., Öztürk H. İ., Demirci T., Akın N.

LWT , cilt.150, 2021 (SCI-Expanded, Scopus)

27. Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey

Öztürk H. İ., Konak Göktepe Ç., Akın N.

LWT , cilt.149, 2021 (SCI-Expanded, Scopus)

28. Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening

Demirci S., Öztürk H. İ., Atik D. S., Koçak C., Demirci T., Akın N.

European Food Research and Technology , cilt.247, sa.8, ss.2097-2108, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

29. Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods

DEMİRCİ T., Goktepe C. K., Ozturk H. İ., AKIN N., Akyol I., DERTLİ E.

INTERNATIONAL DAIRY JOURNAL , cilt.118, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

30. A study on rheological properties, sensory evaluation and shelf life of ayran–shalgam mixtures

Uzay M., Öztürk H. İ., Buzrul S., Maskan M.

Journal of Food Science and Technology , cilt.58, sa.7, ss.2479-2486, 2021 (SCI-Expanded, Scopus)

31. Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics

Özkan E. R., Demirci T., Öztürk H. İ., Akın N.

Journal of the Science of Food and Agriculture , cilt.101, sa.7, ss.2799-2808, 2021 (SCI-Expanded, Scopus)

32. Effect of ripening time on peptide dynamics and bioactive peptide composition in Tulum cheese

Öztürk H. İ., Akın N.

Journal of Dairy Science , cilt.104, sa.4, ss.3832-3852, 2021 (SCI-Expanded, Scopus)

33. GIDA PROTEİNLERİNDEN ELDE EDİLEN BİYOAKTİF PEPTİDLER: FONKSİYONLARI VE SAĞLIK ÜZERİNDE OYNADIĞI ROLLERE GÖRE SINIFLANDIRILMASI

Öztürk H. İ., Akın N.

GIDA , cilt.46, sa.1, ss.42-52, 2020 (TRDizin)

34. Antiviral mechanisms related to lactic acid bacteria and fermented food products

Ögel Z. B., Öztürk H. İ.

Biotech Studies , cilt.29, sa.1, ss.18-28, 2020 (Scopus, TRDizin) Sürdürülebilir Kalkınma

35. Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts

Demirci T., Sert D., Aktaş K., Atik D. S., Öztürk H. İ., Akın N.

LWT , cilt.118, 2020 (SCI-Expanded, Scopus)

36. Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts

Atik D. S., Demirci S., Demirci T., Sert D., Öztürk H. İ., Akın N.

Brazilian Archives of Biology and Technology , cilt.63, ss.1-12, 2020 (SCI-Expanded, Scopus)

37. Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics

Demirci T., Öztürk H. İ., Oraç A., Konak Göktepe Ç., Sözeri Atik D., Aktaş K., et al.

Journal of Food Science and Technology , cilt.56, sa.12, ss.5474-5483, 2019 (SCI-Expanded, Scopus)

38. Isolation, technological characterization and in vitro probiotic evaluation of Lactococcus strains from traditional Turkish skin bag Tulum cheeses

Kazancıgil E., Demirci T., Öztürk H. İ., Akın N.

Annals of Microbiology , cilt.69, sa.12, ss.1275-1287, 2019 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

39. Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk tulum cheeses during ripening

Öztürk H. İ., Akin N.

Food Science and Technology (Brazil) , cilt.38, sa.4, ss.674-682, 2018 (SCI-Expanded, Scopus)

40. Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics

Öztürk H. İ., Aydın S., Sözeri D., Demirci T., Sert D., Akın N.

LWT , cilt.90, ss.620-626, 2018 (SCI-Expanded, Scopus)

41. Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics

Öztürk H. İ., Demirci T., Akın N.

LWT , cilt.90, ss.339-345, 2018 (SCI-Expanded, Scopus)

42. Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

Demirci T., Aktaş K., Sözeri D., Öztürk H. İ., Akın N.

Journal of Functional Foods , cilt.36, ss.396-403, 2017 (SCI-Expanded, Scopus)

43. Effect of Lavender Powder on Microbial, Physicochemical, Sensory and Functional Properties of Yoghurt

Öztürk H. İ., Aydın S., Akın N.

INTERNATIONAL JOURNAL OF SECONDARY METABOLITE , cilt.4, sa.3, ss.94-102, 2017 (TRDizin)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 19

1. Mikrobiyal Gıda Zehirlenmelerinde Son Gelişmeler ve Adli Tıbbi Açıdan Değerlendirilmesi

SAĞDIÇ O., DERE S., MUTLU D., KAYACAN ÇAKMAKOĞLU S., ÖZTÜRK H. İ.

Türkiye 2. Gıda Mikrobiyolojisi Kongresi, Türkiye, 4 - 06 Eylül 2025, (Özet Bildiri)

2. From sustainable protein sources to bioactive peptides: the role of in silico analyses

Öztürk H. İ., Oraç A.

International Food Innovation and Sustainability Congress (IFIS-2024), İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.73, (Özet Bildiri)

3. A Systematic Approach to Identify Health System Resilience Indicators Using Artificial Neural Network Algorithm

Cakir K., Erol O., ÖZTÜRK H. İ.

10th IEEE International Symposium on Systems Engineering, ISSE 2024, Perugia, İtalya, 16 - 18 Ekim 2024, (Tam Metin Bildiri)

4. Süt endüstrisinin yan ürünü olan yoğurt suyunun fonksiyonel içecek üretiminde kullanımı

Gönüllü D., Öztürk H. İ.

III. Ulusal Sütçülük Kongresi, Ankara, Türkiye, 5 - 06 Ekim 2023, ss.46, (Özet Bildiri)

5. Sentetik gıda katkı maddelerine alternatif olarak biyokoruyucuların gıda endüstrisinde değerlendirilmesi

Öztürk H. İ.

9. Ulusal KOP Bölgesel Kalkınma Sempozyumu, Konya, Türkiye, 24 - 26 Ekim 2022, ss.317-318, (Özet Bildiri)

6. Microwave extraction of Lavandula angustifolia essential oil, and determination of antimicrobial and antioxidant activities

Gedikoğlu A., Öztürk H. İ.

ICONFOOD'22 International Congress on Food Researches, 14 - 16 Ekim 2022, ss.16, (Özet Bildiri)

7. Formulation of novel culture propagation media with dairy by-products for fermented milk products industry: experiments on yogurt cultures

Öztürk H. İ., Akın N.

ICONST 2022 International Conferences on Science and Technology, Engineering Science and Technology, Budva, Karadağ, 7 - 09 Eylül 2022, ss.6, (Özet Bildiri)

8. Revealing the bacterial population in brine belonging to EZINE PDO cheese from a metagenomic perspective

Öztürk H. İ., Akın N.

1st International Traditional Foods and Sustainable Food System Symposium, Mersin, Türkiye, 10 Ağustos 2022, ss.33-34, (Özet Bildiri)

9. Isolation of yogurt cultures from artinasal backslopped yogurts produced in Turkey and determination of some technological characteristics of isolated strains

Öztürk H. İ., Akın N.

ESCICONF 2022 - International Conference on Emerging Sources in Science, İstanbul, Türkiye, 26 - 27 Mayıs 2022, ss.224, (Özet Bildiri)

10. Determination of proteolytic activities and protease genes of various lactobacilli, and fermented milk production and follow-up with the strain with the highest proteolytic activity

Satılmış M. K., Akın N., Demirci T., Öztürk H. İ.

4th International Conference of Food, Agriculture, and Veterinary Sciences, Van, Türkiye, 27 - 28 Mayıs 2022, ss.332-333, (Özet Bildiri)

11. Influence of indigenous microbial culture addition on physicochemical and sensory properties of white-brined ewe’s milk cheese

Budak Ş., Akal Demirdöğen H. C., Öztürk H. İ., Yetişemiyen A.

8th IDF International Symposium on Sheep, Goat And Other Non-Cow Milk, Brussels, Belçika, 4 - 06 Kasım 2020, ss.33, (Özet Bildiri)

12. Antioxidant activities of orange and lemon peels

Akın M., Çoban E. Ç., Öztürk H. İ., Saraçoğlu H. T.

6th International Symposium on Academic Studies in Science, Engineering and Architecture Sciences, Ankara, Türkiye, 13 - 15 Haziran 2019, ss.7, (Özet Bildiri)

13. Cistus Ekstraktının Kokteyl Sosislerde Sodyum Askorbat Ve Askorbik Asit Yerine Kullanımının Değerlendirilmesi

GEDİKOĞLU A., ÖZTÜRK NEGİŞ H. İ., Çelik B. Z., Büyük E., AYTAÇ E., BUZRUL S., et al.

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences, Trabzon, Türkiye, 16 - 18 Nisan 2019, ss.588, (Özet Bildiri)

14. Evaluation of the use of Cistus extract as a substitute for sodium ascorbate and ascorbic acid in cocktail sausages

Gedikoğlu A., Öztürk H. İ., Çelik Z. B., Büyük E., Aytaç E., Sökmen M.

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences, Trabzon, Türkiye, 16 - 18 Nisan 2019, ss.588, (Özet Bildiri)

15. Yoğurt bileşenlerinin sağlık üzerine etkisi

Öztürk H. İ., Akın N.

1. Ulusal Sütçülük Kongresi, Ankara, Türkiye, 25 - 26 Mayıs 2017, ss.24, (Özet Bildiri)

16. Viability of L. acidophilus Ncfm Howaru in yoghurt enriched with immature wheat grain powder during refrigeration

Demirci T., Öztürk H. İ., Sözeri Atik D., Oraç A., Konak Göktepe Ç., Aktaş K., et al.

2nd International Conference on Science, Ecology and Technology (ICONSETE), Barcelona, İspanya, 14 - 16 Ekim 2016, ss.4, (Özet Bildiri)

17. Production of new functional probiotic ice creams with white and dark blue fruits of Myrtus communis: the comparison of the physicochemical, sensory and functional characteristics and prebiotic effects

Öztürk H. İ., Akın N.

1st International Multidisciplinary Conference on Nutraceuticals and Functional Foods., Kalamata, Yunanistan, 7 - 09 Temmuz 2016, ss.7, (Özet Bildiri)

18. Examination of functional properities and bioactive peptide contents of Tulum cheese

Öztürk H. İ., Akın N., Topcu A.

3rd International Symposium on Innovative Technologies in Engineering and Science, Valencia, İspanya, 3 - 05 Haziran 2015, ss.1236-1245, (Tam Metin Bildiri)

19. Geleneksel Türk tatlıları: Azık ve semene

Öztürk H. İ., Türker S., Ertaş N., Madenci A. B.

III. Geleneksel Gıdalar Sempozyumu, Konya, Türkiye, 10 - 12 Mayıs 2012, ss.328-330, (Tam Metin Bildiri)

Kitaplar 5

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

526

H-İndeks (WoS)

Atıf (Scopus)

619

H-İndeks (Scopus)

Atıf (Sobiad)

H-İndeks (Sobiad)

Proje

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Atıf (Sobiad)

H-İndeks (Sobiad)

Proje

Tez Danışmanlığı

Açık Erişim