Publications & Works

Publication Network
Journal articles indexed in SCI, SSCI, and AHCI

An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage

Uruc K., Tekin A., Sahingil D., Hayaloglu A. A.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.82, 2022 (SCI-Expanded) Sustainable Development identifier

Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters

YILDIZ O., GÜRKAN H., ŞAHİNGİL D., DEĞİRMENCİ A., ER KEMAL M., KOLAYLI S., et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.248, no.8, pp.2145-2155, 2022 (SCI-Expanded) identifier

ACE-inhibitory activities of peptide fractions (<3 kDa) and identification of peptide sequence by MALDI-ToF-MS in model cheeses incorporating different Lactobacillus species

ŞAHİNGİL D., Gokce Y., ÇELİKBIÇAK Ö., HAYALOĞLU A. A.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.110, 2022 (SCI-Expanded) identifier

Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification

Sahingil D., Hayaloglu A. A.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.28, 2022 (SCI-Expanded) identifier

Characterization of Antimicrobial Peptide Fraction Producing Lactobacillus spp. Based on LC/MS-MS and Determination of ACE-inhibitory Activity in Kefir

Atalay M., ŞAHİNGİL D.
JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI , vol.28, no.3, pp.372-384, 2022 (SCI-Expanded) Creative Commons License identifier identifier

Rheological and physicochemical properties of apricot kernel cream-An innovative cream-like product

ŞAHİNGİL D., HAYALOĞLU A. A.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.12, 2021 (SCI-Expanded) Sustainable Development identifier

A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses

Sulejmani E., ŞAHİNGİL D., HAYALOĞLU A. A.
INTERNATIONAL DAIRY JOURNAL , vol.111, 2020 (SCI-Expanded) identifier identifier

GC/MS-Olfactometric Characterization of the Volatile Compounds, Determination Antimicrobial and Antioxidant Activity of Essential Oil from Flowers of Calendula (Calendula officinalis L.)

ŞAHİNGİL D.
JOURNAL OF ESSENTIAL OIL BEARING PLANTS , vol.22, no.6, pp.1571-1580, 2020 (SCI-Expanded) identifier identifier

Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese

Soltani M., ŞAHİNGİL D., Gokce Y., HAYALOĞLU A. A.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.2, pp.589-598, 2019 (SCI-Expanded) identifier identifier identifier

Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology

ŞAHİNGİL D., GOKCE Y., Yuceer M., HAYALOĞLU A. A.
LWT-FOOD SCIENCE AND TECHNOLOGY , vol.99, pp.525-532, 2019 (SCI-Expanded) identifier identifier

Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin

SOLTANI M., ŞAHİNGİL D., GOKCE Y., HAYALOĞLU A. A.
JOURNAL OF DAIRY SCIENCE , vol.99, no.10, pp.7744-7754, 2016 (SCI-Expanded) identifier identifier identifier

Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature

ŞAHİNGİL D., HAYALOĞLU A. A., KIRMACI H. A., Ozer B., Simsek O.
JOURNAL OF DAIRY RESEARCH , vol.81, no.4, pp.394-402, 2014 (SCI-Expanded) identifier identifier identifier

Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture

ŞAHİNGİL D., HAYALOĞLU A. A., Simsek O., Ozer B.
DAIRY SCIENCE & TECHNOLOGY , vol.94, no.6, pp.603-623, 2014 (SCI-Expanded) identifier identifier

Enterocin HZ produced by a wild Enterococcus faecium strain isolated from a traditional, starter-free pickled cheese

Yildirim Z., Bilgin H., Isleroglu H., Tokatli K., Sahingil D., Yildirim M.
JOURNAL OF DAIRY RESEARCH , vol.81, no.2, pp.164-172, 2014 (SCI-Expanded) identifier identifier identifier

Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese

HAYALOĞLU A. A., Yasar K., TÖLÜ C., ŞAHİNGİL D.
SMALL RUMINANT RESEARCH , vol.113, no.1, pp.187-194, 2013 (SCI-Expanded) identifier identifier

Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening

HAYALOĞLU A. A., TÖLÜ C., Yasar K., ŞAHİNGİL D.
JOURNAL OF DAIRY SCIENCE , vol.96, no.5, pp.2765-2780, 2013 (SCI-Expanded) identifier identifier identifier

Characterization of lactococcin BZ produced by Lactococcus lactis subsp lactis BZ isolated from boza

Sahingil D., Isleroglu H., Yildirim Z., Akcelik M., Yildirim M.
TURKISH JOURNAL OF BIOLOGY , vol.35, no.1, pp.21-33, 2011 (SCI-Expanded) Sustainable Development identifier identifier
Articles Published in Other Journals

Isolation and characterization of a new potential source of bioactive peptides: White mulberry (Morus alba) fruits and its leaves

KIRAÇ DEMİREL F. T., ŞAHİNGİL D., HAYALOĞLU A. A.
Food Chemistry Advances , vol.4, 2024 (Peer-Reviewed Journal)

A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties

ALTAY K., ŞAHİNGİL D., HAYALOĞLU A. A.
Food Chemistry Advances , vol.4, no.4, pp.100587, 2024 (Peer-Reviewed Journal)

Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese

Soltani M., Saremnezhad S., Kanmaz H., Tekin A., Gökçe Y., Kaya B., et al.
INTERNATIONAL DAIRY JOURNAL , vol.149, no.105821, pp.1-10, 2024 (Peer-Reviewed Journal)
Papers Presented at Peer-Reviewed Scientific Conferences

An alternative plant-based fermented milk by kefir grains: Changes in texture, volatiles and bioactivity during storage

Uruç K., TEKİN A., ŞAHİNGİL D., HAYALOĞLU A. A.
12th NIZO Dairy Conference Innovations in Dairy Ingredients, Papendal, Netherlands, 5 - 08 October 2021, (Summary Text)

KAPARİ BİTKİSİNDEN ELDE EDİLEN HAM YAĞIN BAZI FİZİKOKİMYASAL ÖZELLİKLERİ, ANTİOKSİDAN AKTİVİTESİ VE GC-FID İLE YAĞ ASİTLERİ KOMPOZİSYONUNUN BELİRLENMESİ

ŞAHİNGİL D.
Türkiye 13. Gıda Kongresi, Çanakkale, Turkey, 21 - 23 October 2020, (Summary Text)

DETERMINATION of VOLATILES, ANTIMICROBIAL and ANTIOXIDANT ACTIVITY of EXTRACTS from FLOWERS of CALENDULA (Calendula officinalis L.)

ŞAHİNGİL D., HAYALOĞLU A. A.
4th International Symposium of Medicinal and Aromatic Plants was, 2 - 04 October 2018, (Full Text)

Investigation of Kefır, A Functıonal Dairy Product, Its Antimicrobial and Bioactive Peptide Formation Properties And Antimicrobial Effect Spectrums

ŞAHİNGİL D., ATALAY M.
‘ Innovations in Food Science and Human Nutrition (IFHN-2018), Roma, Italy, 13 - 15 October 2018, pp.1, (Full Text)

Determination of antimicrobial activity (Gram positive and Gram negative pathogens) and antioxidant activity of extracts of methanolic, ethanolic and aqueous and SPME-GS/MS volatile profile of Calendula officinalis flowers

ŞAHİNGİL D., HAYALOĞLU A. A.
IV TIBBİ VE AROMATİK BİTKİLER SEMPOZYUMU, İzmir, Turkey, 2 - 04 October 2018, (Full Text)

Identification of bioactive properties (ACE-Inhibition and Antioxidant Activities) of protein-extracts and fractions from White Mulberry (Morus Alba L.) and leaves

ŞAHİNGİL D., PİRİNÇ F. T.
4.İnternational Symposium of Medicinal and Aromatic plants, İzmir, Turkey, 2 - 04 October 2018, pp.182, (Full Text) Creative Commons License Sustainable Development

Changes in volatiles, antioxidant activity and proteolysis of cheese as affected by plants addition

HAYALOĞLU A. A., Gökçe Y., KANMAZ H., ABACI Z. M., Durmuş E., Dinç R., et al.
Innovations in Food Science and Human Nutrition, Roma, Italy, 13 - 15 September 2018, (Summary Text)

Yandım Çavuş Ayranı: Its Manufacturing Procedure and Some Nutritional Characteristics

ŞAHİNGİL D., HAYALOĞLU A. A.
The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, Girne, Cyprus (Kktc), 19 - 21 April 2018, (Summary Text)

A traditional foods: Composition and production of Malatya Tarhana (Darhane)

ŞAHİNGİL D., HAYALOĞLU A. A.
The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, Girne, Cyprus (Kktc), 19 - 21 April 2018, (Summary Text)

Effects on Physico-Chemical, Proteolysis and Antioxidant Capacity Use of Capper in Cheeses

ŞAHİNGİL D., HAYALOĞLU A. A.
INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Turkey, 11 - 13 April 2018, (Summary Text)

Determination of Some Quality Characteristics of Cheese with Addition of some plants Dill, Garlic, Grape Seed and Flaxseed

KANMAZ H., Gökçe Y., ERGÜL S., YEL P. Ö., ŞAHİNGİL D., HAYALOĞLU A. A.
INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Turkey, 11 - 13 April 2018, (Summary Text)

Use of Rosehip (Rosa canina) on Physicochemical, Antioxidant Capacity, Volatile Composition and Sensory Properties of Yogurt

ŞAHİNGİL D., HAYALOĞLU A. A.
INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Turkey, 11 - 13 April 2018, (Summary Text)

MICROBIOLOGICAL, CHEMICAL AND ANTIOXIDANT PROPERTIES OF TRADITIONAL TARHANA CHIPS WITH FERMENTED KEFIR

ŞAHİNGİL D., HAYALOĞLU A. A.
The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, Girne, Cyprus (Kktc), 11 April 2018, (Summary Text)

Determination of Some Quality Characteristics of Cheese with Addition of some plants Dill, Garlic, Grape Seed and Flaxseed

KANMAZ H., Gökçe Y., ERGÜL S., Yel P. Ö., ŞAHİNGİL D., HAYALOĞLU A. A.
NTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Turkey, 11 April 2018, (Summary Text)

HEAD-SPACE AROMA PROFILE AND FATTY ACIDS COMPOSITION FOR THE CHARACTERIZATION OF CAPERS FROM MALATYA IN TURKEY

ŞAHİNGİL D., HAYALOĞLU A. A.
INTERNATIONAL SYMPOSIUM ON MEDICINAL, AROMATIC AND DYE PLANTS, 5 - 07 October 2017, pp.101, (Summary Text)

Chemical Composition, Fatty Acids and Antioxidant Activities of Caper oil harvested in Turkey

ŞAHİNGİL D., HAYALOĞLU A. A.
16 th Euro Fed Lipid Congress and Expo, 16 - 19 September 2017, (Summary Text)

Effects of Adjunt Culture and Ripening Temperature on Proteolysis Volatiles Texture and Sensory Properties of Beyaz peynir White brined Cheese

HAYALOĞLU A. A., ŞAHİNGİL D.
International Turkic World Conference on Chemical Sciences and Technologies, 26 - 30 October 2016, (Summary Text)

Effects of Adjunct Culture and Ripening Temperature on Proteolysis, Volatiles, Texture and Sensory Propertıes of Beyaz Peynir, White-Brined Cheese.

HAYALOĞLU A. A., ŞAHİNGİL D.
International Turkic World Conference on Chemical Sciences and Technologies, Skopje, Macedonia, 26 - 27 October 2016, (Summary Text)

Volatile compounds of monofloral Turkish honeys

YILDIZ O., KOLAYLI S., HAYALOĞLU A. A., ŞAHİNGİL D., GÜRKAN H.
13th Asian Apicultural Association Conference, Jeddah, United Arab Emirates, 24 - 26 April 2016, (Summary Text)

Honey varieties and honey plants in Turkey.

HAYALOĞLU A. A., ŞAHİNGİL D., GÜRKAN H.
13th Asian Apicultural Association Conference, Jeddah, Saudi Arabia, 24 - 26 April 2016, pp.387, (Summary Text)

Volatiles compounds of monofloral Turkish honeys.

YILDIZ O., KOLAYLI S., HAYALOĞLU A. A., ŞAHİNGİL D., GÜRKAN H.
13th Asian Apicultural Association Conference, Jeddah, Saudi Arabia, 24 - 26 April 2016, pp.117, (Summary Text)

Optimization of ripening time temperature and salt concentration in a model cheese using response surface methodology determination of proteolysis and bioactive properties

HAYALOĞLU A. A., ŞAHİNGİL D., Gökçe Y.
18. EuroFoodChem, Madrid, Spain, 13 - 16 October 2015, (Summary Text)

Kars Kaşar Peynirlerinin Proteoliz Düzeyi ve Aroma Maddeleri Kompozisyonu

HAYALOĞLU A. A., LEVENT O., GÜRKAN H., ŞAHİNGİL D.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.528, (Summary Text)

Kars Kaşar peynirlerinin Proteoliz düzeyi ve Aroma Maddelerinin Kompozisyonu.

HAYALOĞLU A. A., LEVENT O., GÜRKAN H., ŞAHİNGİL D.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, (Summary Text)

Kars kaşar peynirlerinin proteoliz düzeyi ve aroma maddeleri kompozisyonu.

HAYALOĞLU A. A., LEVENT O., GÜRKAN H., ŞAHİNGİL D.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.528, (Summary Text)

Characterization of proteolysis and volatile compounds of Comlek cheese sold in Central Anatolia

KARACA O. B., ŞAHİNGİL D., KARACA SAYDAM B., HAYALOĞLU A. A.
International Food Congress, Novel Approaches in Food Industry, İzmir, Turkey, 26 - 28 May 2011, (Summary Text)

Proteolysis level and volatile aroma compounds in Gokceada goat milk cheese.

YAŞAR K., TÖLÜ C., ŞAHİNGİL D., HAYALOĞLU A. A.
IDF International Symposium on Sheep, Goat and other non-Cow Milk, Atina, Greece, 16 - 18 May 2011, (Summary Text)

Bozadan İzole Edilen Lactococcus lactis spp. lactis BZ tarafından Üretilen Lactococcin BZ’nin Karakterizasyonu

ŞAHİNGİL D., YILDIRIM Z., İŞLEROĞLU H., YILDIRIM M.
Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2008, (Summary Text)
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52

Citation (WoS)

168

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7

Citation (Scopus)

116

H-Index (Scopus)

5

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1

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1

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39

H-Index (Sobiad)

3

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13

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3

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5
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