Yayınlar & Eserler

Yayın Ağı
Makaleler 24
Tümü (24)
SCI-E, SSCI, AHCI (22)
SCI-E, SSCI, AHCI, ESCI (24)
ESCI (2)
Scopus (24)

1. Soy lecithin nanoliposomes encapsulating Echinacea purpurea extract: Characterization and application as a natural antimicrobial for chicken meat preservation

Tosya F., BÖLEK S., TERZİOĞLU G., TÜRKSOY TERZİOĞLU Ö.
Food Chemistry , cilt.525, 2026 (SCI-Expanded, Scopus)

2. Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation

BÖLEK S., Tosya F., Göksu F.
Food Science and Technology International , cilt.31, sa.8, ss.687-697, 2025 (SCI-Expanded, Scopus)

3. Development of a functional kombucha using almond whey from plant-based cheese production

Göksu F., BÖLEK S.
International Journal of Gastronomy and Food Science , cilt.42, 2025 (SCI-Expanded, Scopus)

4. The potential of edible kombucha-derived bacterial cellulose for improving bread quality

Tosya F., BÖLEK S., KATI A.
Bioactive Carbohydrates and Dietary Fibre , cilt.34, 2025 (ESCI, Scopus)

5. Anticancer Activity of Vitex agnus-castus Seed Extract on Gastric Cancer Cells

TÜRKSOY TERZİOĞLU Ö., Tosya F., Çelik A. B., BÖLEK S., Gülüm L., TERZİOĞLU G., et al.
Nutrients , cilt.17, sa.15, 2025 (SCI-Expanded, Scopus)

6. Investigation of potential of Vitex agnus-castus powder as an innovative bread ingredient

BÖLEK S.
International Journal of Gastronomy and Food Science , cilt.40, 2025 (SCI-Expanded, Scopus)

7. Production of Probiotic Yogurt Enriched with Laden (Cistus incanus)

BÖLEK S., Kamçı S.
Current Nutrition and Food Science , cilt.21, sa.2, ss.219-232, 2025 (ESCI, Scopus)

8. Use of Neopyropia yezoensis in enriching vegan kefir from oat milk

Özlü Z. C., BÖLEK S.
International Journal of Gastronomy and Food Science , cilt.38, 2024 (SCI-Expanded, Scopus)

9. Determination of the effects of novel paraprobiotic supplement of Lactobacillus plantarum on soy dairy-free beverage by physicochemical, antioxidant, sensory analyses, and Raman spectroscopy technique

Zahidah I., BÖLEK S., TÜRKSOY TERZİOĞLU Ö., Adıgüzel S.
Journal of Food Science , cilt.89, sa.11, ss.7189-7202, 2024 (SCI-Expanded, Scopus)

10. Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread

BÖLEK S., Tosya F., Dinç Ö.
Food Science and Technology International , cilt.30, sa.6, ss.535-544, 2024 (SCI-Expanded, Scopus)

11. Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying

BÖLEK S., Göktaş M. A., Tosya F., Göksu F., Dinç Ö.
Food Science and Technology International , cilt.30, sa.6, ss.565-573, 2024 (SCI-Expanded, Scopus)

12. Rhubarb powder: Potential uses as a functional bread ingredient

Göksu F., Özlü Z., BÖLEK S.
Journal of Food Science , cilt.89, sa.4, ss.2017-2024, 2024 (SCI-Expanded, Scopus)

13. DESIGN AND EVALUATION OF PROPOLIS-HPC/PVP ELECTROSPUN NANOFIBERS FOR POSSIBLE CUTANEOUS APPLICATIONS

ESENTÜRK GÜZEL İ., ALĞIN YAPAR E., Cavalu S., ŞEKER İ. T., İNAL KILIÇARSLAN E., KARTAL M., et al.
Farmacia , cilt.72, sa.1, ss.200-213, 2024 (SCI-Expanded, Scopus) Creative Commons License

14. Encapsulation of bioactive compounds in shalgam and investigation of the possibilities of their use in probiotic food production

Tosya F., BÖLEK S.
Food Bioscience , cilt.50, 2022 (SCI-Expanded, Scopus)

15. Valorization of microwave roasted Tamarindus indica seed in functional biscuit production and effects on rheological and textural properties of biscuit dough

BÖLEK S.
Journal of Food Science and Technology , cilt.59, sa.5, ss.2080-2086, 2022 (SCI-Expanded, Scopus)

16. Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate

BÖLEK S., Tosya F., Akçura S.
International Journal of Gastronomy and Food Science , cilt.27, 2022 (SCI-Expanded, Scopus)

17. Effects of roasting on bioavailability and bioactivities of Vigna angularis and potential of coffee-like beverage

BÖLEK S.
Journal of Food Science , cilt.87, sa.3, ss.911-918, 2022 (SCI-Expanded, Scopus)

18. EFFECTS OF ENVIRONMENTALLY FRIENDLY FLUIDIZED BED DRYING ON THE QUALITY OF Viburnum opulus

BÖLEK S., MERCAN M., Vursavaş M., Arslan D., YURDDAŞ A.
Environmental Engineering and Management Journal , cilt.21, sa.1, ss.83-89, 2022 (SCI-Expanded, Scopus)

19. Food purchasing, preservation, and eating behavior during COVID-19 pandemic: A consumer analysis

BÖLEK S.
Italian Journal of Food Science , cilt.33, sa.3, ss.14-24, 2021 (SCI-Expanded, Scopus) Creative Commons License

20. Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation

BÖLEK S.
Journal of Food Science , cilt.86, sa.1, ss.55-60, 2021 (SCI-Expanded, Scopus)

21. Potential of energy saving by microwave drying for waste cucumis metuliferus seeds as alternative to freeze drying

BÖLEK S.
Environmental Engineering and Management Journal , cilt.20, sa.9, ss.1583-1589, 2021 (SCI-Expanded, Scopus)

22. Optimization of microwave roasting of Vigna radiata as an innovative caffeine-free and gluten-free coffee substitute

Alptekin E., BÖLEK S.
Journal of Food and Nutrition Research , cilt.60, sa.4, ss.316-326, 2021 (SCI-Expanded, Scopus)

23. Consumer knowledge, attitudes, and judgments about food safety: A consumer analysis

BÖLEK S.
Trends in Food Science and Technology , cilt.102, ss.242-248, 2020 (SCI-Expanded, Scopus)

24. Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality

BÖLEK S.
Innovative Food Science and Emerging Technologies , cilt.64, 2020 (SCI-Expanded, Scopus)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 1

1. Comparison Effect of Different Drying Methods on Physicochemical Properties and Antioxidant Activity of Pineapple Fruits

BÖLEK S.
International Conference on Research in Education and Science, ICRES 2020, İstanbul, Türkiye, 21 - 24 Mart 2020, cilt.9, ss.13-17, (Tam Metin Bildiri)
Kitaplar 2

1. Consumer Attitudes Toward Natural Food Additives

BÖLEK S.
Natural Additives in Foods, Springer International Publishing Ag, ss.325-341, 2022

2. Investigation of the Effects of Using Omega-3 Fatty Acids on Egg Quality in Functional Egg Production

BÖLEK S., Tosya F.
Frontiers in Natural Product Chemistry, Bentham Science Publ, ss.28-39, 2022
Metrikler

Yayın

27

Yayın (WoS)

24

Yayın (Scopus)

27

H-İndeks (WoS)

7

Atıf (Scopus)

329

H-İndeks (Scopus)

8

Proje

1

Fikri Mülkiyet

1

Tez Danışmanlığı

9

Açık Erişim

8
BM Sürdürülebilir Kalkınma Amaçları
SDG 3: AMAÇ 3: SAĞLIKLI BİREYLER