Yayınlar & Eserler

Yayın Ağı
SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler 14

1. Rapid detection of maltodextrin adulteration in pomegranate sour using ATR-FTIR spectroscopy and chemometrics

Ilaslan K., ÖZGÖLET M., KARASU S.
Journal of Food Composition and Analysis , cilt.140, 2025 (SCI-Expanded) identifier

2. Enhancing the nutritional and textural properties of gluten-free shortbread biscuits: The potential of white-fleshed sweet potato flour blended with corn starch

Ozgolet M., Belkacemi L., ARICI M.
Journal of Food Science , cilt.90, sa.3, 2025 (SCI-Expanded) Creative Commons License identifier identifier

3. Development of Gluten-Free Cakes Using Protein Concentrate Obtained from Cold-Pressed Terebinth (Pistacia terebinthus L.) Oil By-Products

ÖZGÖLET M., KARASU S., KASAPOĞLU M. Z.
Foods , cilt.14, sa.6, 2025 (SCI-Expanded) identifier

4. Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins

Cakir E., Kahraman S., Ozgolet M., KARASU S.
Italian Journal of Food Science , cilt.37, sa.2, ss.65-81, 2025 (SCI-Expanded) Sürdürülebilir Kalkınma identifier

5. Response surface optimization of protein extraction from cold-pressed terebinth (Pistacia terebinthus L.) oil byproducts: Physicochemical and functional characteristics

ÖZGÖLET M., Cakmak Z. H., BOZKURT F., SAĞDIÇ O., KARASU S.
Journal of Food Science , cilt.89, sa.11, ss.7380-7396, 2024 (SCI-Expanded) identifier identifier

6. Enzymatic and antimicrobial activities of lactic acid bacteria and yeasts isolated from boza, a traditional fermented grain based beverage

Usal M., ÖZGÖLET M., ARICI M., TÖRNÜK F.
Food Bioscience , cilt.61, 2024 (SCI-Expanded) identifier

7. Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics

Ozgolet M., Kasapoglu M. Z., Avcı E., Karasu S.
Foods , cilt.13, sa.16, 2024 (SCI-Expanded) identifier identifier

8. 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 , cilt.13, sa.12, 2024 (SCI-Expanded) identifier identifier

9. Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics

ÖZGÖLET M., Cakmak Z. H. T., BOZKURT F., SAĞDIÇ O., KARASU S.
Food Science and Nutrition , cilt.12, sa.5, ss.3346-3359, 2024 (SCI-Expanded) identifier identifier

10. High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley

Hazal Tekin-Cakmak Z. H., Ozer C., Ozkan K., Yildirim H., Sestili F., Jilal A., et al.
Journal of Functional Foods , cilt.112, 2024 (SCI-Expanded) Creative Commons License identifier

11. Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability

Avci E., TEKİN ÇAKMAK Z. H., ÖZGÖLET M., KARASU S., Kasapoglu M. Z., Ramadan M. F., et al.
Foods , cilt.12, sa.7, 2023 (SCI-Expanded) Creative Commons License identifier identifier

12. BIOACCESSIBILITY OF α -DICARBONYL COMPOUNDS IN BREADS AND OTHER BAKERY PRODUCTS USING AN IN VITRO STIMULATED GASTROINTESTINAL DIGESTIVE SYSTEMS

Yaman M., Ede-Cintesun E., ÖZGÖLET M., Serdar E., Mizrak O., Yildirim-Servi E.
Latin American Applied Research , cilt.53, sa.2, ss.111-117, 2023 (SCI-Expanded) identifier

13. Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation

AKÇİÇEK A., ÖZGÖLET M., TEKİN ÇAKMAK Z. H., KARASU S., Duran E., SAĞDIÇ O.
ACS Omega , 2023 (SCI-Expanded) identifier identifier

14. The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion

ÖZGÖLET M., Yaman M., DURAK M. Z., KARASU S.
FOOD CHEMISTRY , cilt.371, 2022 (SCI-Expanded) identifier identifier identifier
Diğer Dergilerde Yayınlanan Makaleler 1

1. Characterization of functional effects of different LAB isolated from sourdoughs in Turkey

Alkay Z., Sagir E. M., ÖZGÖLET M., DURAK M. Z.
Nova Biotechnologica et Chimica , cilt.21, sa.2, 2022 (Scopus) identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 7

1. Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics

Özgölet M., Karasu S.
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.134, (Özet Bildiri) Creative Commons License

2. Effects of Rhodiola Rosea and Withania Somnifera Powders on Textural and Functional Properties of Chewing Gum

Özgölet M., Ermiş E., Palabıyık İ., Vahapoğlu B., Kömürkuru M.
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.89, (Özet Bildiri) Creative Commons License

3. Determination of Enzymatic and Antimcrobial Activities of Lactic Acid Bacteria And Yeasts Isolated From Boza

Usal M., Özgölet M., Arıcı M., Törnük F.
ICSAS 2nd INTERNATIONAL CONFERENCE ON APPLIED SCIENCES, Erzurum, Türkiye, 19 - 21 Nisan 2024, ss.15-16, (Özet Bildiri)

4. Extraction and characterization of milk thistle seed protein: An optimization study

Özgölet M., Bozkurt F., Tekin Çakmak Z. H., Sağdıç O., Karasu S.
International Congress on Oil and Protein Crops, Antalya, Türkiye, 2 - 04 Kasım 2023, ss.120, (Özet Bildiri) Creative Commons License

5. The improvement of rheological properties, emulsion and oxidative stability of low-fat salad dressing by cold pressed hot pepper seed oil by-product

Avcı E., Özgölet M., Karasu S., Tekin Çakmak Z. H.
International Conference on Raw Materials to Processed Foods, İstanbul, Türkiye, 3 - 04 Haziran 2021, ss.302, (Özet Bildiri) Creative Commons License

6. The Effects of Utilization of Chia, Pumpkin Seed and Flaxseed Flour Mixture Substituted with Gums on Bread Quality Parameters

Köse A., Özgölet M., Durak M. Z.
3rd INTERNATIONAL CONFERENCE on FOOD, AGRICULTURE and VETERINARY, İzmir, Türkiye, 19 - 20 Haziran 2021, ss.160, (Özet Bildiri)

7. Ekşi Hamur Kullanılarak Üretilen ekmeklerin glikozillenmiş ara ürünler üzerine etkisi

Özgölet M., Yaman M., Durak M. Z.
2. Uluslararası Gıda, Tarım, Veteriner Bilimleri Kongresi , Konya, Türkiye, 29 Şubat - 01 Mart 2020, ss.12-13, (Özet Bildiri) Creative Commons License Sürdürülebilir Kalkınma
Metrikler

Yayın

23

Yayın (WoS)

1

Yayın (Scopus)

16

Atıf (WoS)

19

H-İndeks (WoS)

4

Atıf (Scopus)

31

H-İndeks (Scopus)

4

Atıf (Sobiad)

1

H-İndeks (Sobiad)

1

Proje

1

Açık Erişim

5
BM Sürdürülebilir Kalkınma Amaçları