Prof. Dr. Özlem AYTEKİN

Yayın Ağı

Makaleler 12

1. Is Spirulina safe in terms of heavy metals? A public health risk assessment

Kuru-Yaşar R., AYTEKİN Ö., Yılmaz Ş., Şahin F.

Journal of Applied Phycology , cilt.38, sa.4, ss.2437-2456, 2026 (SCI-Expanded, Scopus)

2. Streamlining ε-PL Production: Recent Trends in Fermentation and Downstream Processing

Sağlam B., Kalkan M., AYTEKİN Ö., Aytekin A. Ö.

Biotechnology and Applied Biochemistry , cilt.73, sa.3, ss.1647-1666, 2026 (SCI-Expanded, Scopus)

3. Enhancing the nutritional profile of refined wheat bread with cereal and pulse flours: assessment of phytate content and mineral bioaccessibility

ÖĞÜNÇ Y. T., Aytekin Ö., RAKICIOĞLU N.

European Food Research and Technology , cilt.252, sa.2, 2026 (SCI-Expanded, Scopus)

4. Enhancing Bacterial Cellulose Yield and Quality Through Controlled Stress Conditions in Komagataeibacter xylinus Fermentation

Altunordu H., Kayra N., Kalkan M., AYTEKİN Ö., Nikerel E., Aytekin A. Ö.

Polymers for Advanced Technologies , cilt.36, sa.5, 2025 (SCI-Expanded, Scopus)

5. Enhancing vitamin C stability through liposomal encapsulation with optimised pressure and cycle conditions

AYTEKİN Ö.

Czech Journal of Food Sciences , cilt.43, sa.6, ss.419-427, 2025 (SCI-Expanded, Scopus)

6. The Crucial Roles of Diet, Microbiota, and Postbiotics in Colorectal Cancer

Kuru-Yaşar R., AYTEKİN Ö.

Current Nutrition Reports , cilt.13, sa.2, ss.126-151, 2024 (SCI-Expanded, Scopus)

7. Nutritional value, sensory properties, and antioxidant activity of a traditional kefir produced with Arthrospira platensis

AYTEKİN Ö., Çoban I., Aktaş B.

Journal of Food Processing and Preservation , cilt.46, sa.3, 2022 (SCI-Expanded, Scopus)

8. The effect of in vitro gastrointestinal simulation on bioactivities of kefir

AYTEKİN Ö., Şeker A., Arısoy S.

International Journal of Food Science and Technology , cilt.55, sa.1, ss.283-292, 2020 (SCI-Expanded, Scopus)

9. Antioxidant activity and identification of food proteins by digestive enzyme supplementation and fermentation with Lactobacillus kefiri

Ayrancı U. G., Şeker A., Arısoy S., Çimen H., AYTEKİN Ö.

Czech Journal of Food Sciences , cilt.37, sa.3, ss.155-164, 2019 (SCI-Expanded, Scopus)

10. Hydrolysis of food-derived opioids by dipeptidyl peptidase IV from Lactococcus lactis spp. lactis

Arısoy S., AYTEKİN Ö.

Food Research International , cilt.111, ss.574-581, 2018 (SCI-Expanded, Scopus)

11. Statistical optimization of cell disruption techniques for releasing intracellular X-prolyl dipeptidyl aminopeptidase from Lactococcus lactis spp. lactis

AYTEKİN Ö., Arisoy S., Aytekin A. Ö., Yildiz E.

Ultrasonics Sonochemistry , cilt.29, ss.163-171, 2016 (SCI-Expanded, Scopus)

12. Monitoring of the effects of transfection with baculovirus on Sf9 cell line and expression of human dipeptidyl peptidase IV

AYTEKİN Ö., Gürhan I. D., Ohura K., Imai T., Öngen G.

Cytotechnology , cilt.66, sa.1, ss.159-168, 2014 (SCI-Expanded, Scopus)

Kitaplar 1

1. Nutrients, bioactive compounds, and health benefits of functional and medicinal beverages

YILMAZ AKYÜZ E., AYTEKİN Ö., BAYRAM B., TUTAR Y.

Nutrients in Beverages: Volume 12: The Science of Beverages, Elsevier, ss.175-235, 2019

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

H-İndeks (WoS)

Atıf (Scopus)

137