Publications & Works

Publication Network
Articles 34
All (34)
SCI-E, SSCI, AHCI (30)
SCI-E, SSCI, AHCI, ESCI (31)
Scopus (30)
TRDizin (5)

1. Effects of Cold Fermentation and Cold Storage on Type I Sourdough and Bread Properties

Turk G., ÖZÜLKÜ G., Fatemizadeh S. S., SAĞDIÇ O., ŞİMŞEK Ö.
Fermentation , vol.12, no.8, 2026 (SCI-Expanded, Scopus)

2. The Effect of the Partial Baking Method on the Quality, Volatile Compounds Profile, and Glycemic Index of Some Traditional Turkish Bread Types

Yilmaz S., Bekiroglu H., ÖZÜLKÜ G.
Foods , vol.15, no.13, 2026 (SCI-Expanded, Scopus)

3. Bioactive and nutritional properties of kilned whole-grain snacks: focus on buckwheat, oat, and rye

Yilmaz B., Serin S., Bekiroglu H., ÖZÜLKÜ G., SAĞDIÇ O.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.20, no.5, pp.7405-7421, 2026 (SCI-Expanded, Scopus)

4. The prebiotic potential of alternansucrase-based glucooligosaccharides: the effects on short-chain fatty acids production and microbiome diversity

ÖZÜLKÜ G., Harris H. C., Savva G. M., Ahn-Jarvis J. H., İspirli H., Dertli E., et al.
Food Bioscience , vol.72, 2025 (SCI-Expanded, Scopus)

5. Improvement of storage stability of barley, buckwheat and lupin composite flour by microwave treatment and its influence on functional properties of bread

Olcay H. S., ÖZÜLKÜ G.
Food Chemistry: X , vol.28, 2025 (SCI-Expanded, Scopus)

6. Pasta with grape leaves and hops extract: Effect on quality properties, predicted glycemic index and in vitro bio-accessibility of phenolics

Bekiroglu H., ÖZÜLKÜ G., Erol K. F., KARADAĞ A., SAĞDIÇ O.
Food Bioscience , vol.64, 2025 (SCI-Expanded, Scopus)

7. Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality †

Sik E., BEKİROĞLU H., Icyer N. C., ÖZÜLKÜ G.
Foods , vol.14, no.2, 2025 (SCI-Expanded, Scopus)

8. Evaluation of wheat bran from two different cultivars from grain to bread

Sik E., ÖZÜLKÜ G.
Latin American Applied Research , vol.55, no.2, pp.259-269, 2025 (SCI-Expanded, Scopus)

9. Changes in the bioactivity of einkorn wheat during the maturation period and their effect on the properties of einkorn bread

ERKÖLENCİK M. F., KAHRAMAN B., ÖZÜLKÜ G., TULUKÇU E., GÖKTAŞ H., SAĞDIÇ O., et al.
Turkish Journal of Agriculture and Forestry , vol.48, no.5, pp.798-807, 2024 (SCI-Expanded, Scopus, TRDizin) Creative Commons License

10. Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread

Can Keman S., ÖZÜLKÜ G.
International Journal of Agriculture, Environment and Food Sciences , vol.8, no.3, pp.581-590, 2024 (TRDizin)

11. Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage

ÖZÜLKÜ G.
Foods , vol.13, no.9, 2024 (SCI-Expanded, Scopus)

12. Technological quality, bioactive features, and glycemic index of gluten-free cakes formulated with lyophilized wild Prunus spinosa fruit

Cakir E., ÖZÜLKÜ G., BEKİROĞLU H., ARICI M., SAĞDIÇ O.
Quality Assurance and Safety of Crops and Foods , vol.16, no.2, pp.1-11, 2024 (SCI-Expanded, Scopus) Creative Commons License

13. Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality

Tekle S., ÖZÜLKÜ G., Bekiroglu H., SAĞDIÇ O.
Foods , vol.13, no.1, 2024 (SCI-Expanded, Scopus) Creative Commons License Sustainable Development

14. Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough

BEKİROĞLU H., ÖZÜLKÜ G., SAĞDIÇ O.
Foods , vol.12, no.20, 2023 (SCI-Expanded, Scopus) Creative Commons License

15. POSSIBILITY OF USING BLACK OLIVE SEED POWDER IN FORMULATIONS TO FUNCTIONALIZE BREAD

Cakir E., Yıldırım R., Pour N., Özülkü G., Toker Ö. S., Arıcı M.
Latin American Applied Research , vol.53, no.4, pp.395-401, 2023 (SCI-Expanded, Scopus) Creative Commons License

16. Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach

Bursa K., Isik G., METİN YILDIRIM R., ÖZÜLKÜ G., Kian-Pour N., TOKER Ö. S., et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.18, no.8-9, pp.611-626, 2022 (SCI-Expanded, Scopus)

17. Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality

Karlıdağ S., Arıcı M., Özülkü G.
Journal of Tekirdag Agricultural Faculty , vol.19, no.3, pp.541-553, 2022 (TRDizin)

18. Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat

P. Shamanin V., Tekin Çakmak Z. H., I. Gordeeva E., Karasu S., Pototskaya I., S. Chursin A., et al.
FOODS , vol.11, no.16, pp.1-14, 2022 (SCI-Expanded, Scopus)

19. Durum Buğdayı Ununun Ekmek Üretiminde Kullanım İmkanlarının Araştırılması

ÖZÜLKÜ G.
Avrupa Bilim ve Teknoloji Dergisi , no.38, pp.130-136, 2022 (TRDizin)

20. EFFECT OF SUGAR MIXTURES WITH DIFFERENT TYPES ON RHEOLOGICAL, PHYSICOCHEMICAL AND SENSORIAL QUALITY OF BISCUITS

ÖZÜLKÜ G., Ozcan O., Sener D., Atalay A., KARASU S., SAĞDIÇ O.
Latin American Applied Research , vol.52, no.4, pp.359-364, 2022 (SCI-Expanded, Scopus)

21. Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread

ÇAKIR E., METİN YILDIRIM R., ÖZÜLKÜ G., TÖRNÜK F., TOKER Ö. S., SAĞDIÇ O., et al.
European Food Science and Engineering , vol.2, no.2, pp.59-64, 2021 (TRDizin)

22. Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits

Alioğlu T., Özülkü G.
FOOD SCIENCE AND TECHNOLOGY , pp.1009-1016, 2021 (SCI-Expanded, Scopus)

23. Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages

Akman P. K., Özülkü G., Törnük F., Yetim H.
LWT-FOOD SCIENCE AND TECHNOLOGY , vol.149, pp.111705, 2021 (SCI-Expanded, Scopus)

24. The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality

Arıcı M., Özülkü G., Kahraman B., Metin Yıldırım R., Toker Ö. S.
Journal of Food Measurement and Characterization , vol.15, no.1, pp.531-540, 2021 (SCI-Expanded, Scopus)

25. Taro flour usage in wheat flour bread and gluten-free bread: Evaluation of rheological, technological and some nutritional properties

Arıcı M., Özülkü G., Kahraman B., Yildirim R., Toker Ö. S.
JOURNAL OF FOOD PROCESS ENGINEERING , vol.43, no.9, 2020 (SCI-Expanded, Scopus)

26. IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR

Özülkü G., Sivri Özay D.
Acta Alimentaria , vol.49, no.2, pp.170-180, 2020 (SCI-Expanded, Scopus)

27. The effect of invertase concentration on quality parameters of fondant

Ozcan O., Yildirim R., Toker Ö. S., Akbas N., Özülkü G., Yaman M.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.9, pp.4242-4250, 2019 (SCI-Expanded, Scopus) Creative Commons License

28. Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake

Pehlivanoglu H., ÖZÜLKÜ G., YILDIRIM R. M., Demirci M., TOKER Ö. S., SAĞDIÇ O.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.42, no.6, 2018 (SCI-Expanded, Scopus) Sustainable Development

29. Biodiversity and technological properties of yeasts from Turkish sourdough

Arıcı M., Özülkü G., Yıldırım R. M., Sağdıç O., Durak M. Z.
FOOD SCIENCE AND BIOTECHNOLOGY , vol.27, pp.499-508, 2018 (SCI-Expanded, Scopus) Creative Commons License Sustainable Development

30. Bioactive and bioaccessibility characteristics of honeybee pollens collected from different regions of Turkey

OZKAN K., SAGCAN N., ÖZÜLKÜ G., SAĞDIÇ O., TOKER Ö. S., Muz M. N.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.1, pp.581-587, 2018 (SCI-Expanded, Scopus)

31. Rapid detection of adulteration of cold pressed sesame oil adultered with hazelnut, canola, and sunflower oils using ATR-FTIR spectroscopy combined with chemometric

Özülkü G., Yıldırım R. M., Toker Ö. S., Karasu S., Durak M. Z.
Food Control , vol.82, pp.212-216, 2017 (SCI-Expanded, Scopus) Sustainable Development

32. Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition

Özülkü G., Arıcı M.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, pp.1493-1500, 2017 (SCI-Expanded, Scopus)

33. Modeling of Bioactive Compound Content of Different Tea Bags: Effect of Steeping Temperature and Time

YILDIRIM R. M., ÖZÜLKÜ G., TOKER Ö. S., Baslar M., DURAK M. Z., SAĞDIÇ O.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.1, 2017 (SCI-Expanded, Scopus)

34. Physicochemical and nutritional properties of taro (Colocasia esculenta L. Schott) flour as affected by drying temperature and air velocity

ARICI M., YILDIRIM R. M., ÖZÜLKÜ G., YASAR B., TOKER Ö. S.
LWT-FOOD SCIENCE AND TECHNOLOGY , vol.74, pp.434-440, 2016 (SCI-Expanded, Scopus)
Papers Presented at Peer-Reviewed Scientific Conferences 36

1. Enrichmet of cakes with elderberry extract : Effects of different formulations on bioactive properties and cake quality

Birkan M., BEKİROĞLU H., ÖZÜLKÜ G.
4th International Congress of the Turkish Journal of Agriculture - Food Science and Technology (TURJAF 2025), 28 April 2025, (Summary Text)

2. Investigation of using barley flour in frozen dough technology

Gültekin İ., ÖZÜLKÜ G.
International food innovation and sustainability congress, İstanbul, Turkey, 16 - 18 May 2024, (Summary Text)

3. Arpa-karabuğday-lüpen un karışımının depolama stabilitesinin iyileştirilmesi ve fonksiyonel özellikleri geliştirilmiş ekmek üretiminde kullanılması

OLCAY H. S., ÖZÜLKÜ G.
International grain and pulses congress, İstanbul, Turkey, 2 - 04 May 2024, (Summary Text)

4. Pisilyum tozu ilavesinin taze ve dondurulmuş glutensiz ekmek kalitesi üzerine etkisinin araştırılması

Can Keman S., ÖZÜLKÜ G.
1st International black sea scientific research and innovation congress, Turkey, 23 - 24 December 2023, (Summary Text)

5. Kökeni bilinen belirli bir çeşit buğdaydan elde edilen kepeğin mikrobiyal biyoproses yoluyla modifikasyonu ve modifiye kepek kullanılarak elde edilmesi

ŞIK E., ÖZÜLKÜ G.
6th International Eurasian conference on biological and chemical sciences, Turkey, 11 - 13 October 2023, (Summary Text)

6. Fırıncılık Ürünlerinde Temiz Etiketleme

ÖZÜLKÜ G.
5. Uluslararası Gıda, Tarım ve Veteriner Bilimleri Kongresi​, Turkey, 17 - 19 March 2023, (Full Text)

7. Using Ultrasound in The Thawing Process of Frozen Doughs

Çepiç M., ÖZÜLKÜ G.
International Aegean Scientific Research Symposium 2021, 25 - 26 December 2021, (Summary Text)

8. Cracker production with sourdough microorganisms and investigation of quality characteristics

Bölükbaş B., ÖZÜLKÜ G., BEKİROĞLU H., SAĞDIÇ O.
International conference on design, research and development, Kayseri, Turkey, 15 - 18 December 2021, (Summary Text)

9. INVESTIGATION OF PHYSICOCHEMICAL, TECHNOLOGICAL AND BIOACTIVE PROPERTIES OF IMMATURE AND MATURE WHOLE EINKORN WHEAT

Erkölencik M. F., Arıcı M., Kahraman B., Tulukçu E., Özülkü G., Sağdıç O.
III. International Agricultural, Biological & Life Science Conference, Edirne, Turkey, 1 - 03 September 2021, pp.330, (Summary Text)

10. RESEARCHES ON FODMAP REDUCTION IN BREAD

BAYDEMİR E., ÖZÜLKÜ G.
INTERNATIONAL AEGEAN SYMPOSIUMS On Innovation Technologies & Engineering, Turkey, 12 March 2021, (Full Text)

11. INCORPORATION OF OAT FLOUR SOURDOUGH ON BISCUIT FORMULATION TO REDUCE THE FAT CONTENT OF BISCUIT

ÖZÜLKÜ G.
2nd INTERNATIONAL EUROPEAN CONFERENCE ON INTERDISCIPLINARY SCIENTIFIC RESEARCHES, 4 - 05 July 2020, vol.2, (Full Text)

12. RHEOLOGICAL BEHAVIOUR OF TYPE I SOURDOUGH DURING REFRESHMENT PROCEDURE

ÖZÜLKÜ G.
1st International Conference on Food Technology and Nutrition, 15 - 17 May 2019, vol.2, pp.8-14, (Full Text)

13. THE EFFECT OF WHOLEMEAL SOURDOUGH ON THE QUALITY OF SHORT DOUGH BISCUITS

Özülkü G., Alioğlu T.
INTERNATIONAL SYMPOSIUM FOR ENVIRONMENTAL SCIENCE AND ENGINEERING RESEARCH, Konya, Turkey, 25 - 27 May 2019, pp.182, (Summary Text)

14. Rhelogical and quality characteristics of wheat bread encriched with carob flour

KARLIDAĞ S., ARICI M., ÖZÜLKÜ G.
The international symposium on food rheology and texture, İstanbul, Turkey, 19 - 21 October 2018, (Summary Text)

15. Evaluation of stability of Type I and Type II sourdough with chickpea flour during frozen storage

ÖZÜLKÜ G., ARICI M.
7. uluslararası ekşi hamur sempozyumu -Sourdough for health, 6 - 08 June 2018

16. Usage invertase enzyme in fondant production: the effect of concentration on quality parametres

Özcan Ö., Metin Yıldırım R., TOKER Ö. S., Akbaş N., ÖZÜLKÜ G., YAMAN M.
The 4th international symposium on ”traditional foods from adriatic to caucasus”, Girne, Cyprus (Kktc), 19 - 21 April 2018, (Summary Text)

17. Replacement of Sugar and Wheat Flour with Grape Marc in Cake Formulation: Effect on Textural Properties

METİN YILDIRIM R., Işık G., Bursa K., TOKER Ö. S., Palabıyık İ., ÖZÜLKÜ G.
The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 19 April 2018, pp.242, (Full Text)

18. Usage of Invertase Enzyme in Fondant Production: The Effect of Concentration on Quality Parameters

METİN YILDIRIM R., TOKER Ö. S., Akbaş N., ÖZÜLKÜ G., Yaman M.
The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 19 April 2018, pp.383, (Full Text)

19. Ekşi Ekmek Hamurundan İzole Edilen Mayaların Teknolojik Özellikleri

YILMAZ D., ARICI M., METİN YILDIRIM R., ÖZÜLKÜ G.
19.ULUSLARARASI KATILIMLI ULUSAL BİYOTEKNOLOJİ KONGRESİ, Turkey, 1 - 03 December 2017, (Summary Text)

20. PHYTASE ACTIVE OF LACTIC ACID BACTERIA FROM TURKISH SOURDOUGH

METİN YILDIRIM R., ARICI M., ÖZÜLKÜ G., DURAK M. Z.
International Congress on Fundamental and Applied Sciences, Saraybosna, Bosnia And Herzegovina, 21 August 2017, pp.69, (Full Text)

21. Detection of starch in yoghurt using ATR-FTIR spectroscopy

US A. A., METİN YILDIRIM R., ÖZÜLKÜ G., BAYRAKTAR F. Ş., SAĞDIÇ O.
2nd International Balkan Agriculture Congress, 16 - 18 May 2017, (Summary Text)

22. Detection of Adulteration of Orange Juice Adulterated with Grapefruit, Mandarin, Apple and Grape Juices using ATR-FTIR Spectroscopy

ÖZÜLKÜ G., METİN YILDIRIM R., TOKER Ö. S., Cebi N., DURAK M. Z., ARICI M.
II. International Turkic World Conference on Chemical Sciences and Technologies, Üsküp, Macedonia, 26 October 2016, pp.164, (Full Text)

23. Gölevez (Colocasia esculenta L. Schott) Ununun Ekmek Üretiminde Kullanılması

Arıcı M., Yaşar B., Özülkü G., Metin Yıldırım R., Toker Ö. S.
TÜRKİYE 12. GIDA KONGRESİ, Edirne, Turkey, 5 - 07 October 2016, pp.252, (Summary Text)

24. Physical and sensory characteristics of cake enriched with honeybee pollen

ÖZÜLKÜ G., METİN YILDIRIM R., SAĞDIÇ O., ARICI M.
15th International Cereal and Bread Congress, İstanbul, Turkey, 18 April 2016, pp.161, (Full Text)

25. Improving the bread quality of high protease activity flour by using hops (Humulus Lupulus)

ÖZÜLKÜ G., SİVRİ ÖZAY D.
International Food Technologist (IFT), Chicago, United States Of America, 16 July 2016, pp.15, (Full Text)

26. Improving the Bread Quality of High Protease Activity Flour Using Hops Humulus Lupulus Extract

ÖZÜLKÜ G., SİVRİ ÖZAY D.
Institute of Food Technologists Annual Meeting 2016, 16 - 19 July 2016

27. Improvement Functionality of Bread With Olive Pulp Powder

ARICI M., Cakir E., ÖZÜLKÜ G., TOKER Ö. S., METİN YILDIRIM R.
IFT Annual Meeting, Chicago, United States Of America, 16 July 2016, (Full Text)

28. Resistant Starch Content of Taro (Colocasia esculenta L. Schott) Flour Drying at Different Conditions

ARICI M., METİN YILDIRIM R., ÖZÜLKÜ G., TOKER Ö. S., Yasar B.
IFT Annual Meeting, Chicago, United States Of America, 16 July 2016, (Full Text)

29. Physical and Sensory Charachteristics of Cake Enriched with Honeybee Pollen

ÖZÜLKÜ G., METİN YILDIRIM R., SAĞDIÇ O., ARICI M.
15th International Cerael and Bread Congress, 18 - 21 April 2016

30. Bread making performance of yeast isolated from Turkish sourdough

ÖZÜLKÜ G., METİN YILDIRIM R., Yılmaz D., ARICI M., DURAK M. Z., SAĞDIÇ O.
6th Sourdough Symposium, Nantes, France, 30 September 2015, pp.30, (Full Text)

31. Identification of Yeast Isolated from Turkish Sourdough

DURAK M. Z., METİN YILDIRIM R., ÖZÜLKÜ G., ARICI M., SAĞDIÇ O.
VIth Sourdough Symposium, Nantes, France, 30 September 2015, pp.72, (Summary Text)

32. Determination of yeast diversity in Turkish sourdough by FT-IR spectroscopy

METİN YILDIRIM R., ÖZÜLKÜ G., DURAK M. Z., ARICI M., SAĞDIÇ O.
VIth Sourdough Symposium, Nantes, France, 30 September 2015, pp.71, (Summary Text)

33. Identification of Lactic Acid Bacteria Isolated form Turkish Industrial Sourdough Samples

Cakir E., Durak M. Z., Metin Yıldırım R., Özülkü G., Arıcı M., Sağdıç O.
6.Sourdough Symposium, Nantes, France, 30 September - 02 October 2015, pp.73, (Summary Text)

34. Identification of Yeast Isolates from Turkish Sourdough

DURAK M. Z., Yıldırım R. M., Özülkü G., ARICI M., SAĞDIÇ O.
VI. Sourdough Symposium, 30 September - 02 October 2015, (Summary Text)

35. Identification of Lactic Acid Bacteria Isolated from Turkish Industrial Sourdough Samples

Çakır E., DURAK M. Z., Metin Yıldırım R., Özülkü G., ARICI M., SAĞDIÇ O.
VI. Sourdough Symposium, 30 September - 02 October 2015, (Summary Text)

36. Improving the bread quality of high protease activity flour by using sourdough and liquid rye dough

ÖZÜLKÜ G., SİVRİ ÖZAY D.
V Symposium on Sourdough, Helsinki, Finland, 10 October 2012, pp.16, (Full Text)
Books 4

1. Sourdough as a Source of Technological, Antimicrobial, and Probiotic Microorganisms

Özülkü G., Fraberger V., Petrova P., Nada K., Petrov K., Johann D. K., et al.
in: Sourdough Innovations Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing, Garcia-Vaquero Marco,Rocha João Miguel, Editor, Taylor , New York, pp.265-295, 2023

2. Sourdough microbial system and sourdough breads

SAĞDIÇ O., ÖZÜLKÜ G., DERTLİ E.
in: ICC Handbook of 21st Century Cereal Science and Technology, KÖKSEL HAMİT, Shewry Peter R., Taylor John R.N., Editor, Elsevier, pp.269-275, 2023

3. Ekşi Hamur ile Ekmek Üretim Teknolojisi

Sağdıç O., Arıcı M., Özülkü G., Metin Yıldırım R.
in: Hububat Bilimi ve Teknolojisi, Hamit Köksel,Oğuz Acar,Buket Çetiner,Filiz Köksel, Editor, Sidas Yayıncılık, İzmir, pp.335-353, 2021

4. Ekşi hamur fermentasyonu ve teknolojisi

SAĞDIÇ O., ARICI M., ÖZÜLKÜ G.
in: Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman Erkmen, Hüseyin Erten, Hidayet Sağlam, Editor, Nobel Yayın, İstanbul, pp.369-390, 2020
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32

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31

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415

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9

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509

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9

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43

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2

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1

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1

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54

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4

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1

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Thesis Advisory

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Open Access

17
UN Sustainable Development Goals
SDG 2: GOAL 2: ZERO HUNGER
SDG 3: GOAL 3: GOOD HEALTH AND WELL-BEING
SDG 12: GOAL 12: RESPONSIBLE CONSUMPTION AND PRODUCTION
SDG 14: GOAL 14: LIFE BELOW WATER