Yayınlar & Eserler

Yayın Ağı
Makaleler 23
Tümü (23)
SCI-E, SSCI, AHCI (18)
SCI-E, SSCI, AHCI, ESCI (18)
Scopus (23)
TRDizin (2)

1. Process development for TGase-assisted plant-based probiotic yogurt production with Lactobacillus acidophilus LA-5 and EU PDO Malatya apricot (Prunus armeniaca L.) kernel extract

ŞAHİNGİL D., Alkan G., HAYALOĞLU A. A.
Applied Food Research , cilt.5, sa.2, 2025 (Scopus) Sürdürülebilir Kalkınma identifier

2. A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid

Fidan Ş., Tekin A., ŞAHİNGİL D., KARABULUT İ., HAYALOĞLU A. A.
Innovative Food Science and Emerging Technologies , cilt.102, 2025 (SCI-Expanded) identifier

3. Unveiling the Potential of EU PDO Registered Malatya Apricot (Prunus armeniaca L.): Compositional, Functional, Nutritional, and Economic Aspects

Dikilitaş Saçkesen Ş. N., KARAKAYA S., DURMAZ G., GÜNDÜZ O., ŞAHİNGİL D., HAYALOĞLU A. A.
ACS Food Science and Technology , cilt.5, sa.3, ss.909-924, 2025 (Scopus) identifier

4. 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 , cilt.4, sa.4, ss.100587, 2024 (Scopus) identifier

5. 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 , cilt.4, 2024 (Scopus) identifier

6. 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 , cilt.149, sa.105821, ss.1-10, 2024 (Scopus) identifier

7. 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 , cilt.82, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma identifier

8. 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 , cilt.248, sa.8, ss.2145-2155, 2022 (SCI-Expanded) identifier

9. 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 , cilt.110, 2022 (SCI-Expanded) identifier

10. 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 , cilt.28, 2022 (SCI-Expanded) identifier

11. 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 , cilt.28, sa.3, ss.372-384, 2022 (SCI-Expanded) Creative Commons License identifier identifier

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

ŞAHİNGİL D., HAYALOĞLU A. A.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.12, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma identifier

13. 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 , cilt.111, 2020 (SCI-Expanded) identifier identifier

14. 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 , cilt.22, sa.6, ss.1571-1580, 2020 (SCI-Expanded) identifier identifier

15. 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 , cilt.56, sa.2, ss.589-598, 2019 (SCI-Expanded) identifier identifier identifier

16. 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 , cilt.99, ss.525-532, 2019 (SCI-Expanded) identifier identifier

17. 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 , cilt.99, sa.10, ss.7744-7754, 2016 (SCI-Expanded) identifier identifier identifier

18. 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 , cilt.94, sa.6, ss.603-623, 2014 (SCI-Expanded) identifier identifier

19. 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 , cilt.81, sa.4, ss.394-402, 2014 (SCI-Expanded) identifier identifier identifier

20. 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 , cilt.81, sa.2, ss.164-172, 2014 (SCI-Expanded) identifier identifier identifier

21. Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese

HAYALOĞLU A. A., Yasar K., TÖLÜ C., ŞAHİNGİL D.
SMALL RUMINANT RESEARCH , cilt.113, sa.1, ss.187-194, 2013 (SCI-Expanded) identifier identifier

22. 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 , cilt.96, sa.5, ss.2765-2780, 2013 (SCI-Expanded) identifier identifier identifier

23. 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 , cilt.35, sa.1, ss.21-33, 2011 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 28

1. 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, Hollanda, 5 - 08 Ekim 2021, (Özet Bildiri)

2. 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, Türkiye, 21 - 23 Ekim 2020, (Özet Bildiri)

3. 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 Ekim 2018, (Tam Metin Bildiri)

4. 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, İtalya, 13 - 15 Ekim 2018, ss.1, (Tam Metin Bildiri)

5. 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, Türkiye, 2 - 04 Ekim 2018, (Tam Metin Bildiri)

6. 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, Türkiye, 2 - 04 Ekim 2018, ss.182, (Tam Metin Bildiri) Creative Commons License Sürdürülebilir Kalkınma

7. 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, İtalya, 13 - 15 Eylül 2018, (Özet Bildiri)

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

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

10. 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, Türkiye, 11 - 13 Nisan 2018, (Özet Bildiri)

11. 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, Türkiye, 11 - 13 Nisan 2018, (Özet Bildiri)

12. 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, Türkiye, 11 - 13 Nisan 2018, (Özet Bildiri)

13. 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, Kıbrıs (Kktc), 11 Nisan 2018, (Özet Bildiri)

14. 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, Türkiye, 11 Nisan 2018, (Özet Bildiri)

15. 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 Ekim 2017, ss.101, (Özet Bildiri)

16. 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 Eylül 2017, (Özet Bildiri)

17. 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 Ekim 2016, (Özet Bildiri)

18. 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, Makedonya, 26 - 27 Ekim 2016, (Özet Bildiri)

19. Volatile compounds of monofloral Turkish honeys

YILDIZ O., KOLAYLI S., HAYALOĞLU A. A., ŞAHİNGİL D., GÜRKAN H.
13th Asian Apicultural Association Conference, Jeddah, Birleşik Arap Emirlikleri, 24 - 26 Nisan 2016, (Özet Bildiri)

20. Honey varieties and honey plants in Turkey.

HAYALOĞLU A. A., ŞAHİNGİL D., GÜRKAN H.
13th Asian Apicultural Association Conference, Jeddah, Suudi Arabistan, 24 - 26 Nisan 2016, ss.387, (Özet Bildiri)

21. Volatiles compounds of monofloral Turkish honeys.

YILDIZ O., KOLAYLI S., HAYALOĞLU A. A., ŞAHİNGİL D., GÜRKAN H.
13th Asian Apicultural Association Conference, Jeddah, Suudi Arabistan, 24 - 26 Nisan 2016, ss.117, (Özet Bildiri)

22. 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 Ekim 2015, (Özet Bildiri)

23. Kars Kaşar Peynirlerinin Proteoliz Düzeyi ve Aroma Maddeleri Kompozisyonu

HAYALOĞLU A. A., LEVENT O., GÜRKAN H., ŞAHİNGİL D.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.528, (Özet Bildiri)

24. Kars Kaşar peynirlerinin Proteoliz düzeyi ve Aroma Maddelerinin Kompozisyonu.

HAYALOĞLU A. A., LEVENT O., GÜRKAN H., ŞAHİNGİL D.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, (Özet Bildiri)

25. Kars kaşar peynirlerinin proteoliz düzeyi ve aroma maddeleri kompozisyonu.

HAYALOĞLU A. A., LEVENT O., GÜRKAN H., ŞAHİNGİL D.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.528, (Özet Bildiri)

26. 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, Türkiye, 26 - 28 Mayıs 2011, (Özet Bildiri)

27. 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, Yunanistan, 16 - 18 Mayıs 2011, (Özet Bildiri)

28. 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, Türkiye, 21 - 23 Mayıs 2008, (Özet Bildiri)
Metrikler

Yayın

55

Yayın (WoS)

20

Yayın (Scopus)

23

Atıf (WoS)

167

H-İndeks (WoS)

7

Atıf (Scopus)

121

H-İndeks (Scopus)

5

Atıf (Scholar)

1

H-İndeks (Scholar)

1

Atıf (Sobiad)

39

H-İndeks (Sobiad)

3

Proje

15

Tez Danışmanlığı

3

Açık Erişim

5
BM Sürdürülebilir Kalkınma Amaçları