Yayınlar & Eserler

Yayın Ağı
SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler 26

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 , cilt.28, 2025 (SCI-Expanded) identifier identifier

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 , cilt.64, 2025 (SCI-Expanded) identifier

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

Sik E., ÖZÜLKÜ G.
Latin American Applied Research , cilt.55, sa.2, ss.259-269, 2025 (SCI-Expanded) identifier

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 , cilt.14, sa.2, 2025 (SCI-Expanded) identifier identifier

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 , cilt.48, sa.5, ss.798-807, 2024 (SCI-Expanded) Creative Commons License identifier identifier

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

ÖZÜLKÜ G.
Foods , cilt.13, sa.9, 2024 (SCI-Expanded) identifier identifier

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 , cilt.13, sa.1, 2024 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

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 , cilt.16, sa.2, ss.1-11, 2024 (SCI-Expanded) Creative Commons License identifier

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

BEKİROĞLU H., ÖZÜLKÜ G., SAĞDIÇ O.
Foods , cilt.12, sa.20, 2023 (SCI-Expanded) Creative Commons License identifier identifier

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 , cilt.53, sa.4, ss.395-401, 2023 (SCI-Expanded) Creative Commons License identifier

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 , cilt.18, sa.8-9, ss.611-626, 2022 (SCI-Expanded) identifier identifier

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 , cilt.11, sa.16, ss.1-14, 2022 (SCI-Expanded) identifier identifier identifier

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 , cilt.52, sa.4, ss.359-364, 2022 (SCI-Expanded) identifier identifier

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

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

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 , cilt.149, ss.111705, 2021 (SCI-Expanded)

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 , cilt.15, sa.1, ss.531-540, 2021 (SCI-Expanded) identifier identifier

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 , cilt.43, sa.9, 2020 (SCI-Expanded) identifier identifier

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

Özülkü G., Sivri Özay D.
Acta Alimentaria , cilt.49, sa.2, ss.170-180, 2020 (SCI-Expanded)

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 , cilt.56, sa.9, ss.4242-4250, 2019 (SCI-Expanded) Creative Commons License identifier identifier identifier

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 , cilt.42, sa.6, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.27, ss.499-508, 2018 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

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 , cilt.12, sa.1, ss.581-587, 2018 (SCI-Expanded) identifier identifier

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 , cilt.82, ss.212-216, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.11, ss.1493-1500, 2017 (SCI-Expanded) identifier identifier

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 , cilt.41, sa.1, 2017 (SCI-Expanded) identifier identifier

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 , cilt.74, ss.434-440, 2016 (SCI-Expanded) identifier identifier
Diğer Dergilerde Yayınlanan Makaleler 4

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 , cilt.8, sa.3, ss.581-590, 2024 (Hakemli Dergi)

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 , cilt.19, sa.3, ss.541-553, 2022 (Hakemli Dergi) identifier identifier

Durum Buğdayı Ununun Ekmek Üretiminde Kullanım İmkanlarının Araştırılması

ÖZÜLKÜ G.
Avrupa Bilim ve Teknoloji Dergisi , sa.38, ss.130-136, 2022 (Hakemli Dergi)

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 , cilt.2, sa.2, ss.59-64, 2021 (Hakemli Dergi)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 36

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 Nisan 2025, (Özet Bildiri)

Investigation of using barley flour in frozen dough technology

Gültekin İ., ÖZÜLKÜ G.
International food innovation and sustainability congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, (Özet Bildiri)

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, Türkiye, 2 - 04 Mayıs 2024, (Özet Bildiri)

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, Türkiye, 23 - 24 Aralık 2023, (Özet Bildiri)

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, Türkiye, 11 - 13 Ekim 2023, (Özet Bildiri)

Fırıncılık Ürünlerinde Temiz Etiketleme

ÖZÜLKÜ G.
5. Uluslararası Gıda, Tarım ve Veteriner Bilimleri Kongresi​, Türkiye, 17 - 19 Mart 2023, (Tam Metin Bildiri)

Using Ultrasound in The Thawing Process of Frozen Doughs

Çepiç M., ÖZÜLKÜ G.
International Aegean Scientific Research Symposium 2021, 25 - 26 Aralık 2021

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, Türkiye, 15 - 18 Aralık 2021, (Özet Bildiri)

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, Türkiye, 1 - 03 Eylül 2021, ss.330, (Özet Bildiri)

RESEARCHES ON FODMAP REDUCTION IN BREAD

BAYDEMİR E., ÖZÜLKÜ G.
INTERNATIONAL AEGEAN SYMPOSIUMS On Innovation Technologies & Engineering, Türkiye, 12 Mart 2021

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 Temmuz 2020, cilt.2

RHEOLOGICAL BEHAVIOUR OF TYPE I SOURDOUGH DURING REFRESHMENT PROCEDURE

ÖZÜLKÜ G.
1st International Conference on Food Technology and Nutrition, 15 - 17 Mayıs 2019, cilt.2, ss.8-14

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, Türkiye, 25 - 27 Mayıs 2019, ss.182

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, Türkiye, 19 - 21 Ekim 2018, (Özet Bildiri)

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 Haziran 2018

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, Kıbrıs (Kktc), 19 Nisan 2018, ss.383

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, Kıbrıs (Kktc), 19 Nisan 2018, ss.242

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, Kıbrıs (Kktc), 19 - 21 Nisan 2018, (Özet Bildiri)

Ekşi Ekmek Hamurundan İzole Edilen Mayaların Teknolojik Özellikleri

YILMAZ D., ARICI M., METİN YILDIRIM R., ÖZÜLKÜ G.
19.ULUSLARARASI KATILIMLI ULUSAL BİYOTEKNOLOJİ KONGRESİ, Türkiye, 1 - 03 Aralık 2017

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, Bosna-Hersek, 21 Ağustos 2017, ss.69

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 Mayıs 2017

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, Makedonya, 26 Ekim 2016, ss.164

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, Türkiye, 5 - 07 Ekim 2016, ss.252

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, Türkiye, 18 Nisan 2016, ss.161

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 Temmuz 2016

Improvement Functionality of Bread With Olive Pulp Powder

ARICI M., Cakir E., ÖZÜLKÜ G., TOKER Ö. S., METİN YILDIRIM R.
IFT Annual Meeting, Chicago, Amerika Birleşik Devletleri, 16 Temmuz 2016

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, Amerika Birleşik Devletleri, 16 Temmuz 2016

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

ÖZÜLKÜ G., SİVRİ ÖZAY D.
International Food Technologist (IFT), Chicago, Amerika Birleşik Devletleri, 16 Temmuz 2016, ss.15

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 Nisan 2016

Identification of Yeast Isolated from Turkish Sourdough

DURAK M. Z., METİN YILDIRIM R., ÖZÜLKÜ G., ARICI M., SAĞDIÇ O.
VIth Sourdough Symposium, Nantes, Fransa, 30 Eylül 2015, ss.72

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, Fransa, 30 Eylül 2015, ss.30

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, Fransa, 30 Eylül 2015, ss.71

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, Fransa, 30 Eylül - 02 Ekim 2015, ss.73

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 Eylül - 02 Ekim 2015, (Özet Bildiri)

Identification of Yeast Isolates from Turkish Sourdough

DURAK M. Z., Yıldırım R. M., Özülkü G., ARICI M., SAĞDIÇ O.
VI. Sourdough Symposium, 30 Eylül - 02 Ekim 2015, (Özet Bildiri)

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, Finlandiya, 10 Ekim 2012, ss.16
Kitaplar 4

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.
Sourdough Innovations Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing, Garcia-Vaquero Marco,Rocha João Miguel, Editör, Taylor , New York, ss.265-295, 2023

Sourdough microbial system and sourdough breads

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

Ekşi Hamur ile Ekmek Üretim Teknolojisi

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

Ekşi hamur fermentasyonu ve teknolojisi

SAĞDIÇ O., ARICI M., ÖZÜLKÜ G.
Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman Erkmen, Hüseyin Erten, Hidayet Sağlam, Editör, Nobel Yayın, İstanbul, ss.369-390, 2020
Metrikler

Yayın

72

Atıf (WoS)

142

H-İndeks (WoS)

6

Atıf (Scopus)

375

H-İndeks (Scopus)

8

Atıf (Scholar)

43

H-İndeks (Scholar)

2

Atıf (TrDizin)

1

H-İndeks (TrDizin)

1

Atıf (Sobiad)

54

H-İndeks (Sobiad)

4

Atıf (Diğer Toplam)

1

Proje

6

Tez Danışmanlığı

7

Açık Erişim

6
BM Sürdürülebilir Kalkınma Amaçları