Doç. Dr. Görkem ÖZÜLKÜ

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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

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)

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)

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

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)

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)

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)

Diğer Dergilerde Yayınlanan Makaleler

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)

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

Using Ultrasound in The Thawing Process of Frozen Doughs

Çepiç M., ÖZÜLKÜ G.

International Aegean Scientific Research Symposium 2021, 25 - 26 Aralık 2021

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

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 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

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 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

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

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

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

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

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

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 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

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 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

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

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