Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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) identifier identifier

Perspectives on the yogurt rheology

Sözeri Atik D., ÖZTÜRK H. İ., Akın N.
International Journal of Biological Macromolecules , cilt.263, 2024 (SCI-Expanded) identifier identifier

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) Sürdürülebilir Kalkınma identifier

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) identifier identifier

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) identifier

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) Sürdürülebilir Kalkınma identifier

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) Sürdürülebilir Kalkınma identifier

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) identifier

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) Sürdürülebilir Kalkınma identifier

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) Sürdürülebilir Kalkınma identifier identifier

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) identifier identifier

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) identifier

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) identifier

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) Sürdürülebilir Kalkınma identifier

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) identifier

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) identifier

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) Sürdürülebilir Kalkınma identifier

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) identifier identifier

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) Sürdürülebilir Kalkınma identifier identifier

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) identifier identifier

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) Creative Commons License identifier identifier

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) identifier

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) identifier

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) identifier identifier

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) Sürdürülebilir Kalkınma identifier

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) Creative Commons License identifier

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) identifier

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) identifier

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) identifier

Diğer Dergilerde Yayınlanan Makaleler

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 (Hakemli Dergi)

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 (Hakemli Dergi)

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 (Hakemli Dergi)

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 (Hakemli Dergi)

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) Creative Commons License identifier

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 (Hakemli Dergi)

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) Sürdürülebilir Kalkınma identifier

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 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

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

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

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

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

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

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

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

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

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

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

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

Yoğurt bileşenlerinin sağlık üzerine etkisi

Öztürk H. İ., Akın N.
1. Ulusal Sütçülük Kongresi, Ankara, Türkiye, 25 - 26 Mayıs 2017, ss.24

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

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

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

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

Kitap & Kitap Bölümleri

Gıdalarda mikrobiyal gelişimi etkileyen faktörler

ÖZTÜRK H. İ.
Gıda Mikrobiyolojisi, BUZRUL SENCER, Editör, Akademisyen Kitabevi, ss.281-302, 2024

Gıdalarda bozulmaya neden olan mikroorganizmalar

GEDİKOĞLU A., ÖZTÜRK H. İ.
Gıda Mikrobiyolojisi, BUZRUL SENCER, Editör, Akademisyen Kitabevi, ss.281-302, 2024

Gıda kaynaklı biyoaktif peptitlerin özellikleri ve fonksiyonelliklerinin in silico analizler ile değerlendirilmesi

ÖZTÜRK H. İ.
Gıdanın Geleceği, AYSUN ORAÇ, Editör, Nobel Akademik Yayıncılık, ss.79-118, 2023

Role of Microbes in Sustainable Food Preservation

ÖZTÜRK H. İ., BUDAK Ş.
Food Microbial Sustainability, Karnwal Arun, Rahman Mohammad Said Al-Tawaha Abdel, Editör, Springer Nature, ss.35-67, 2023

The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream

AKIN N., ÖZTÜRK H. İ.
Microbial Cultures and Enzymes in Dairy Technology, Şebnem Öztürkoğlu Budak, H. Ceren Akal, Editör, IGI Global, Hershey PA, ss.297-315, 2018

Metrikler

Yayın

61

Atıf (WoS)

330

H-İndeks (WoS)

10

Atıf (Scopus)

385

H-İndeks (Scopus)

10

Tez Danışmanlığı

1

Açık Erişim

3
BM Sürdürülebilir Kalkınma Amaçları