Arş. Gör. HİLAL KANMAZ

Yayın Ağı

Makaleler 18

1. Effect of roasting and sonication-assisted extraction conditions on phenolic compounds, physical properties and other constituents of EU PDO Malatya apricot (Prunus armeniaca L.) kernel skins

Baran U., Kanmaz H., Turan B. K., Şahingil D., Hayaloğlu A. A.

APPLIED FOOD RESEARCH , cilt.6, sa.6, ss.1-11, 2026 (ESCI, Scopus)

2. Optimization of the Production of Press Cake Paste From Apricot (Prunus armeniaca L.) Kernels and Prediction of Shelf-Life Kinetics of the Product

Kaya Turan B., KANMAZ H., HAYALOĞLU A. A.

Journal of Food Science , cilt.90, sa.7, 2025 (SCI-Expanded, Scopus)

3. Insights into heavy metal contamination, phenolic profile, and antioxidant capacities of leaf lettuce (Lactuca sativa L. var. crispa) and Swiss chard (Beta vulgaris L. var. cicla) cultivated on traffic intensity roadside

AMANPOUR A., KANMAZ H., Turan B. K., OLUM E., HAYALOĞLU A. A.

Journal of Food Composition and Analysis , cilt.140, 2025 (SCI-Expanded, Scopus)

4. Effect of fermentation conditions on the chemical composition, peptides, texture and volatile compounds of Turkish bag sausage (Torba sucuk)

Tekin A., KANMAZ H., KAYA B., Sulejmani E., HAYALOĞLU A. A.

Food Chemistry Advances , cilt.6, 2025 (Scopus)

5. Hydrogen-rich water consumption modifies the chemical, biochemical, nutritional, and bioactive properties of the goat's colostrum and mature milk

Kanmaz H., Şahingil D., Alwazeer D., Bulut M., Kuru M., Makav M., et al.

FOOD CHEMISTRY , cilt.480, sa. 143855, ss.1-14, 2025 (SCI-Expanded)

6. Enrichment in Bioactive, Techno-Functional and Health Benefits of Yogurt Fortified with Cranberry (Cornus mas L.)

Mutlu M. D., Kanmaz H., Kaya B., Hayaloğlu A. A.

DAIRY , cilt.6, sa.2, ss.1-21, 2025 (Scopus)

7. Quantification of Bioactive Metabolites Derived from Cell-Free Supernatant of Pediococcus acidilactici and Screening their Protective Properties in Frankfurters

İncili G. K., Akgöl M., Karatepe P., Üner S., Tekin A., Kanmaz H., et al.

PROBIOTICS AND ANTIMICROBIAL PROTEINS , cilt.17, ss.253-270, 2025 (SCI-Expanded, Scopus)

8. Production of natural source nanocrystalline cellulose and performance comparison with industrial cellulose

Akbay Ö. C., BAHÇE E., KÖYTEPE S., KANMAZ H., HAYALOĞLU A. A.

Proceedings of the Institution of Mechanical Engineers, Part N: Journal of Nanomaterials, Nanoengineering and Nanosystems , 2025 (ESCI, Scopus)

9. 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)

10. Volatiles, phenolic compounds and bioactive properties of essential oil and aqueous extract of purple basil (Ocimum basilicum L.) and antidiabetic activity in streptozotocin-induced diabetic Wistar rats

Kanmaz H., Gokce Y., Hayaloglu A. A.

Food Chemistry Advances , cilt.3, ss.100429-100438, 2023 (Scopus)

11. Hydrogen incorporation into solvents can improve the extraction of phenolics, flavonoids, anthocyanins, and antioxidants: A case-study using red beetroot

Alwazeer D., Elnasanelkasim M. A., Çiğdem A., Engin T., Kanmaz H., Hayaloğlu A. A., et al.

INDUSTRIAL CROPS AND PRODUCTS , cilt.202, ss.1-9, 2023 (SCI-Expanded, Scopus)

12. Inhibitory effect of bioactive compounds derived from freeze-dried paraprobiotic of Pediococcus acidilactici against food-borne pathogens: In-vitro and food model studies

İncili G. K., Akgöl M., Karatepe P., Kanmaz H., Kaya B., Tekin A., et al.

FOOD RESEARCH INTERNATIONAL , cilt.170, sa.170, ss.1-13, 2023 (SCI-Expanded, Scopus)

13. Whole-Cell Postbiotics: an Innovative Approach for Extending the Shelf Life and Controlling Major Foodborne Pathogens in Chicken Breast Fillets

İncili G. K., Akgöl M., Karatepe P., Tekin A., Kanmaz H., Kaya B., et al.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.172, ss.1-23, 2023 (SCI-Expanded, Scopus)

14. Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage

İncili G. K., Karatepe P., Akgol M., Tekin A., Kanmaz H., Kaya B., et al.

MEAT SCIENCE , cilt.188, 2022 (SCI-Expanded, Scopus)

15. Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks

İncili G. K., Karatepe P., Akgol M., Gungoren A., Koluman A., Ilhak O. I., et al.

FOOD MICROBIOLOGY , cilt.104, 2022 (SCI-Expanded, Scopus)

16. Influence of purple basil (Ocimum basilicum L.) extract and essential oil on hyperlipidemia and oxidative stress in rats fed high-cholesterol diet

Gokce Y., Kanmaz H., Er B., Sahin K., Hayaloğlu A. A.

FOOD BIOSCIENCE , cilt.43, 2021 (SCI-Expanded, Scopus)

17. Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef

İNCİLİ G. K., AYDEMİR M. E., Akgol M., Kaya B., Kanmaz H., ÖKSÜZTEPE G., et al.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.150, 2021 (SCI-Expanded, Scopus)

18. Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets

İncili G. K., Karatepe P., Akgol M., Kaya B., Kanmaz H., Hayaloğlu A. A.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , cilt.184, ss.429-437, 2021 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 3

1. POSTBİYOTİKLER: KAVRAMLAR VE POTANSİYEL UYGULAMALAR

KANMAZ H., Vurmaz M., KAYA B., Fidan Ş., İNCİLİ G. K., HAYALOĞLU A. A.

1. Gıda Mikrobiyoloji Kongresi, Erzurum, Türkiye, 13 Eylül 2023, (Özet Bildiri)

2. 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)

3. 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)

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

144

H-İndeks (Scopus)

Atıf (Scholar)

465