Yayınlar & Eserler

Yayın Ağı
Makaleler 19
Tümü (19)
SCI-E, SSCI, AHCI (16)
SCI-E, SSCI, AHCI, ESCI (17)
ESCI (1)
Scopus (18)
Diğer Yayınlar (1)

1. Hydrogel-encapsulated red vine leaf phenolics and their impact on dicarbonyl compounds in gluten-free muffins

Aldemir S., Özgölet M., Karasu S., Arıcı M.
CyTA - Journal of Food , cilt.24, sa.1, ss.2672840, 2026 (Hakemli Dergi) Creative Commons License

2. Enhancing Nutritional Composition and Glycemic Index of Traditional Wheat Couscous Through Agglomeration With Algerian-Grown Quinoa Semolina

Bendaoud S., Belkacemi L., Tüğen A., ÖZGÖLET M., ARICI M., Bouchama A.
Journal of Food Science , cilt.91, sa.4, 2026 (SCI-Expanded, Scopus)

3. Development of Bigels Using Citrus Fiber and Beeswax: Application in Cocoa Spread Formulation as Palm Oil Alternative

Yılmaz E. G., AKÇİÇEK A., Kablan T., ÖZGÖLET M., KARASU S.
Journal of Food Process Engineering , cilt.49, sa.2, 2026 (SCI-Expanded, Scopus)

4. Effects of Rhodiola rosea and Withania somnifera powders on the functional and quality properties of chewing gum

Karataş M., Ermiş E., Sarıcaoğlu B., ÖZGÖLET M.
Food and Humanity , cilt.5, 2025 (ESCI, Scopus)

5. 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, Scopus)

6. 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, Scopus) Sürdürülebilir Kalkınma

7. 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, Scopus) Creative Commons License

8. 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, Scopus) Sürdürülebilir Kalkınma

9. 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, Scopus)

10. 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, Scopus)

11. 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, Scopus)

12. 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, Scopus)

13. 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, Scopus)

14. 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, Scopus) Creative Commons License

15. 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, Scopus) Creative Commons License

16. 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, Scopus)

17. 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, Scopus)

18. 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)

19. 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, Scopus)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 11

1. Impact of In Stu Exopolysaccharide-Producing Lactic Acid Bacteria on the Physicochemical and Textural Properties of Traditional Fermented Sucuk

Özpınar F. B., Kayacan Çakmakoğlu S., Özgölet M., Cankurt H., Koçoğlu E. S., Sağdıç O., et al.
2ⁿᵈ International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 7 - 09 Mayıs 2026, ss.81, (Özet Bildiri)

2. HİDROJEL ENKAPSÜLLÜ KIRMIZI ASMA YAPRAĞI FENOLİKLERİYLE GLUTENSİZ KEKLERİN GELİŞTİRİLMESİ: İLERİ GLİKASYON SON ÜRÜNLERİ ÖNCÜLLERİ VE KALİTE ÖZELLİKLERİ ÜZERİNE ETKİLERİ

Aldemir S., Özgölet M., Karasu S., Arıcı M.
XI. INTERNATIONAL HEALTH ENGINEERGING AND SCIENCES CONFERENCE, Cizah, Özbekistan, 28 - 30 Kasım 2025, ss.428-429, (Özet Bildiri)

3. BİJEL KULLANIMI İLE AZ YAĞLI VEGAN KEK FORMULASYONLARININ GELİŞTİRİLMESİ

ÇELİK E., ÖZGÖLET M., TEKİN ÇAKMAK Z. H.
12. ULUSLARARASI BESLENME OBEZİTE VE TOPLUM SAĞLIĞI KONGRESİ, Türkiye, 01 Kasım 2025, (Özet Bildiri)

4. ROYAL ÇEŞİDİ KIRMIZI ASMA YAPRAKLARINDAN FENOLİK BİLEŞİKLERİN ULTRASES DESTEKLİ EKSTRAKSİYONU VE OPTİMİZASYONU

Aldemir S., Özgölet M., Karasu S., Arıcı M.
8. INTERNATIONAL FOOD, AGRICULTURE AND VETERINARY SCIENCES CONGRESS, Konya, Türkiye, 29 - 31 Mayıs 2025, ss.129-130, (Özet Bildiri)

5. 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

6. 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

7. 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)

8. 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

9. 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

10. 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)

11. 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

30

Yayın (WoS)

17

Yayın (Scopus)

18

Atıf (WoS)

105

H-İndeks (WoS)

7

Atıf (Scopus)

113

H-İndeks (Scopus)

7

Atıf (Sobiad)

1

H-İndeks (Sobiad)

1

Proje

1

Açık Erişim

5
BM Sürdürülebilir Kalkınma Amaçları
SDG 3: AMAÇ 3: SAĞLIKLI BİREYLER
SDG 9: AMAÇ 9: SANAYİ, YENİLİKÇİLİK VE ALTYAPI