Publications & Works

Publication Network
Articles 28
All (28)
SCI-E, SSCI, AHCI (23)
SCI-E, SSCI, AHCI, ESCI (23)
Scopus (20)
TRDizin (4)
Other Publications (1)

1. Improving nutritional quality, aroma profile and bioactive retention of rocket juice via thermosonication: a support vector regression-based optimization

Levent O., Şimşek M. A., Yıkmış S., Demirel S., Türkol M., Demirok N. T., et al.
FRONTIERS IN NUTRITION , vol.12, pp.1-14, 2026 (SCI-Expanded, Scopus)

2. Ultrasound-Assisted Sustainable Processing of Garden Cress Juice: Enhancing Bioactive Compounds and Bioaccessibility through XGBoost Optimization

Levent O., Şimşek M. A., Yıkmış S., Demirel S., Demirok N. T., Türkol M., et al.
ACS OMEGA , vol.10, pp.59300-59313, 2025 (SCI-Expanded, Scopus)

3. Thermosonication-enhanced bioaccessibility and functional quality of dill juice: an in vitro digestion approach

Yıkmış S., Ateş A., Demirel S., Levent O., Tokatlı N., Demirok N. T., et al.
FRONTIERS IN NUTRITION , vol.12, pp.1-18, 2025 (SCI-Expanded, Scopus)

4. Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar

Barut Gök S., Yıkmış S., Levent O., Bozgeyik E., İlaslan K., Aydın V. G.
ACS OMEGA , vol.1, pp.1-11, 2024 (SCI-Expanded, Scopus)

5. Thermosonication Processing of Purple Onion Juice (Allium Cepa L.) Anticancer, Antibacterial, Antihypertensive and Antidiabetic Effects

Yıkmış S., Yıldırım B. E., Doğuer Ç., Levent O., Türkol M., Demirok N. T.
Processes , vol.12, no.517, pp.1-14, 2024 (SCI-Expanded)

6. Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses

Yıkmış S., Demirok N. T., Levent O., Apaydın D.
HELIYON , no.9, pp.1-14, 2023 (SCI-Expanded, Scopus)

7. Characterization of new late-spring-frost-tolerant apricot hybrids: physical and biochemical fruit quality attributes, volatile aroma compounds

Doğan A., Karaat F. E., Levent O., Asma B. M.
CIENCIA RURAL , vol.53, no.8, pp.1-12, 2023 (SCI-Expanded, Scopus)

8. KARABUĞDAY (Fagopyrum esculentum) UNU İLE ZENGİNLEŞTİRİLMİŞ DUT PESTİLLERİNİN BAZI FİZİKO-KİMYASAL, RENK, BİYOAKTİF VE DUYUSAL ÖZELLİKLERİNİN ARAŞTIRILMASI

LEVENT O., YÜKSEL F.
KSÜ Mühendislik Bilimleri Dergisi , vol.25, no.4, pp.714-723, 2022 (TRDizin) identifier

9. Impact of UV-C and thermal pasteurization on bioactive compounds, sensory characteristics and aroma profile of traditionally produced koruk vinegar

Barut Gök S., Yıkmış S., Levent O., Karataş S.
Journal of Food Safety and Food Quality-Arch Lebensmittelhyg , vol.73, pp.158-167, 2022 (SCI-Expanded)

10. Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar

Yikmis S., Erdal B., Bozgeyik E., LEVENT O., Yinanc A.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.29, 2022 (SCI-Expanded, Scopus) Sustainable Development identifier

11. Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization

LEVENT O., Yuksel F.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.9, pp.3609-3618, 2022 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

12. Optimization of Bioactive Components in Fresh Red Watermelon Juice of Ultrasound Assisted Extraction Conditions With Response Surface Methodology

LEVENT O., YIKMIŞ S., TOKATLI DEMİROK N.
Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi , vol.39, no.2, pp.113-119, 2022 (TRDizin) identifier

13. Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice

Yikmis S., Ozer H., LEVENT O., Col B. G., Erdal B.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.16, no.4, pp.3023-3041, 2022 (SCI-Expanded, Scopus) identifier

14. A Detailed Comparative Study on Some Physicochemical Properties, Volatile Composition, Fatty Acid, and Mineral Profile of Different Almond (Prunus dulcis L.) Varieties

LEVENT O.
HORTICULTURAE , vol.8, no.6, 2022 (SCI-Expanded) identifier

15. Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Erdal B., Yikmis S., Demirok N. T., Bozgeyik E., LEVENT O.
BIOLOGY-BASEL , vol.11, no.6, 2022 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

16. Moderate temperature and UV-C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color

Yikmis S., Gok S. B., LEVENT O., Kombak E.
JOURNAL OF FOOD PROCESS ENGINEERING , vol.44, no.12, 2021 (SCI-Expanded, Scopus) identifier

17. Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

Yikmis S., Bozgeyik E., LEVENT O., Aksu H.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.10, 2021 (SCI-Expanded, Scopus) Sustainable Development identifier

18. Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment

DOĞUER Ç., YIKMIŞ S., LEVENT O., Turkol M.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.5, 2021 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

19. Effect of Different Blanching Temperature on Some Physicochemical Properties, Color, Antioxidant Activity and Total Phenolic Contents of Apricot Chutney Produced from Sun Dried Apricots

LEVENT O.
Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi , vol.38, no.1, pp.60-64, 2021 (TRDizin) identifier

20. Farklı kurutma yöntemlerinin 12-Kadıoğlu kayısı çeşidinin uçucu organik bileşenleri üzerine etkisi

kaplan m., LEVENT O.
Derim , vol.36, no.2, pp.168-176, 2019 (TRDizin)

21. Farklı kurutma yöntemlerinin Alkaya kayısı çeşidinin toplam fenolik içeriğine etkisi

KAPLAN M., ESKİGÜN S., LEVENT O., DIRAMAN H., ATİK A.
Gıda ve yem bilimi-teknolojisi dergisi , vol.22, pp.37-44, 2019 (Peer-Reviewed Journal)

22. Effect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce

LEVENT O., ALPASLAN M.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.2, pp.1072-1083, 2018 (SCI-Expanded, Scopus) identifier identifier

23. Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk

KIRMACI H. A., HAYALOĞLU A. A., Ozer H. B., Atasoy A. F., LEVENT O.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.9, pp.1915-1929, 2015 (SCI-Expanded, Scopus) identifier identifier

24. Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses

Atasoy A. F., HAYALOĞLU A. A., Kirmaci H., Leyent O., Turkoglu H.
SMALL RUMINANT RESEARCH , vol.115, no.1-3, pp.113-123, 2013 (SCI-Expanded, Scopus) identifier identifier

25. Evaluation of antioxidant activity of dilute acid hydrolysate of wheat straw during xylose production

Akpinar O., Sabanci S., Levent O., SAYASLAN A.
INDUSTRIAL CROPS AND PRODUCTS , vol.40, pp.39-44, 2012 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

26. The Optimization of Dilute Acid Hydrolysis of Cotton Stalk in Xylose Production

Akpinar O., Levent O., Bostanci S., Bakir U., YILMAZ L.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY , vol.163, no.2, pp.313-325, 2011 (SCI-Expanded, Scopus) identifier identifier identifier

27. OPTIMIZATION AND COMPARISON OF DILUTE ACID PRETREATMENT OF SELECTED AGRICULTURAL RESIDUES FOR RECOVERY OF XYLOSE

Akpinar O., Levent O., Sabanci S., Uysal R. S., Sapci B.
BIORESOURCES , vol.6, no.4, pp.4103-4116, 2011 (SCI-Expanded, Scopus) identifier

28. ENZYMATIC PROCESSING AND ANTIOXIDANT ACTIVITY OF AGRICULTURAL WASTE AUTOHYDROLYSIS LIQUORS

Akpinar O., Gunay K., Yilmaz Y., Levent O., Bostanci S.
BIORESOURCES , vol.5, no.2, pp.699-711, 2010 (SCI-Expanded, Scopus) identifier identifier
Papers Presented at Peer-Reviewed Scientific Conferences 27

1. Dut pestili formülasyonunda pirinç ununun tek faktör dizayn kullanılarak değerlendirilmesi

LEVENT O., YÜKSEL F.
5. ULUSLARARASI BİLİMSEL ÇALIŞMALAR KONGRESİ, Turkey, 15 - 17 March 2021, pp.199, (Summary Text)

2. Taze Malatya NO:8 Zerdali kayısı çeşidinde uçucu organik bileşenlerin belirlenmesi

KAPLAN M., ÇALIŞKAN M., LEVENT O.
2. Uluslararası Tarım, Çevre ve Sağlık Kongresi, Aydın, Turkey, 18 - 19 October 2019, pp.177, (Summary Text)

3. Taze Malatya Soğancı kayısı çeşidinde toplam fenolik madde miktarının belirlenmesi

KAPLAN M., ESKİGÜN S., ÇALIŞKAN M., LEVENT O.
2. Uluslararası Tarım, Çevre ve Sağlık Kongresi, Aydın, Turkey, 18 - 19 October 2019, pp.48, (Summary Text)

4. Taze Malatya 49-Alioğlu Kayısı Çeşidinde Uçucu Bileşenlerin Belirlenmesi.

KAPLAN M., ESKİGÜN S., LEVENT O., DIRAMAN H., ATİK İ.
4th International Anatolian Agriculture, Food, Environment and Biology Congress 2019. (20-22 April 2019,TARGİD 2019,Afyonkarahisar /Turkey), Afyonkarahisar, Turkey, 20 - 22 April 2019, pp.63-70, (Full Text)

5. Taze Malatya Kabaaşı ve Hacıhaliloğlu Kayısı Çeşitlerinin Antioksidan Aktivitesinin Belirlenmesi

KAPLAN M., ESKİGÜN S., LEVENT O., DIRAMAN H., ATİK İ.
4th International Anatolian Agriculture, Food, Environment and Biology Congress 2019. (20-22 April 2019,TARGİD 2019,Afyonkarahisar /Turkey), Afyonkarahisar, Turkey, 20 - 22 April 2019, pp.98-103, (Full Text)

6. Farklı Kurutma Yöntemlerinin Hacihaliloğlu Kayısı Çeşidinde Toplam Fenolik İçeriğine Etkisi.

KAPLAN M., ESKİGÜN S., LEVENT O., DIRAMAN H., ATİK İ.
4th International Anatolian Agriculture, Food, Environment and Biology Congress 2019. (20-22 April 2019,TARGİD 2019,Afyonkarahisar /Turkey), Afyonkarahisar, Turkey, 20 - 22 April 2019, pp.574-578, (Full Text)

7. Kabaaşı Kayısı Çeşidinde β-Karoten Miktarının Belirlenmesi.

KAPLAN M., ESKİGÜN S., LEVENT O., DIRAMAN H., ATİK A.
4th International Anatolian Agriculture, Food, Environment and Biology Congress 2019. (20-22 April 2019,TARGİD 2019,Afyonkarahisar /Turkey), Afyonkarahisar, Turkey, 20 - 22 April 2019, pp.25-29, (Full Text)

8. The effect of different drying methods on total phenolic contents of Kabaaşı apricot variety

KAPLAN M., ESKİGÜN S., LEVENT O., ALPASLAN M.
International Agricultural, Biological and Life Science Conference, Edirne, Turkey, 2 - 05 September 2018, pp.720, (Summary Text)

9. Effects of different drying methods on volatile organic compounds of Ismailaga apricot cultivar

KAPLAN M., LEVENT O., ALPASLAN M.
1. International Agricultural Science Congress, Van, Turkey, 9 - 12 May 2018, pp.333, (Summary Text)

10. Determination of antioxidant activity of Malatya İsmailağa apricot variety

KAPLAN M., ESKİGÜN S., LEVENT O., ALPASLAN M.
1. International GAP, Agriculture and Livestock Congress, Şanlıurfa, Turkey, 25 - 27 April 2018, pp.50, (Summary Text)

11. Determination of Volatile Organic Compounds in Malatya Alkaya Apricot Variety

kaplan m., LEVENT O., ALPASLAN M.
International Symposium on Medicinal, Aromatic and Dye Plants, Malatya, Turkey, 5 - 07 October 2017, vol.534, (Full Text)

12. Farklı Kurutma Yöntemlerinin Alkaya kayısı çeşidinde uçucu organik bileşik profiline etkileri

KAPLAN M., LEVENT O., ALPASLAN M.
International Symposium on Medicinal, Aromatic and Dye Plants, Malatya, Turkey, 5 - 07 October 2017, pp.198-206, (Full Text)

13. The Effect of Process Conditions on Total Phenolic Contents of Malatya Apricot Sauce

LEVENT O., ALPASLAN M.
International Symposium on Medicinal, Aromatic and Dye Plants, Malatya, Turkey, 5 - 07 October 2017, pp.566, (Summary Text)

14. Preparation and Characterization of Microcapsules Containing Food Flavorings by Complex Coacervation of Chitosan for Food Industry

AKSOY K., YÜKSEL F., LEVENT O.
IV. Uluslararası Gıda Ar-ge Proje Pazarı, İzmir, Turkey, 24 May 2016, (Summary Text)

15. Differences of mineral composition of citrus and pine honey produced in Turkey

LEVENT O., HAYALOĞLU A. A.
13th Asian Apicultural Association (AAA) Conference, Riyadh, United Arab Emirates, 24 - 26 April 2016, pp.301, (Summary Text)

16. The effect of process conditions on color properties of Malatya apricot sauce

LEVENT O., ALPASLAN M.
3. International Symposium on Traditional Foods from Adriatic to Caucasus, SARAY BOSNA, Bosnia And Herzegovina, 1 - 04 October 2015, pp.357, (Summary Text)

17. Kayısı Çekirdeği Ekstraktı Eldesinde Ultrases Uygulamasının Toplam Fenolik Madde İçeriğine Etkisi

ALPASLAN M., LEVENT O., DEMİR N., Yeşilyurt N.
Yabited II. Bitkisel Yağ Kongresi, Tekirdağ, Turkey, 7 - 09 May 2015, pp.126, (Summary Text)

18. Esansiyel Yağ ve Standart Antimikrobiyelin Etkileşim Şeklinin Belirlenmesi

BİLENLER T., ŞİŞLİOĞLU K., LEVENT O.
4. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 - 19 April 2014, pp.819-822, (Summary Text)

19. Güçlü Bir Antioksidan Zahter T spicata

LEVENT O., DEMİR N., Atalay B., Tosun E. B.
Gıda Mühendisliği 5. Öğrenci Kongresi, Bolu, Turkey, 24 - 25 April 2014, pp.47, (Summary Text)

20. Determination of Volatile Components of Mulberry Grape and Carob Pekmez by HS SPME GC MS

ALPASLAN M., DEMİR N., LEVENT O.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid Lake, Macedonia, 24 - 26 October 2013, pp.381, (Summary Text)

21. Determination of Antimicrobial Activity of Viburnum Opulus Gilaboru Fruit Juice Comparing with Fermented and Pasteurized Product

ŞİŞLİOĞLU K., BİLENLER T., LEVENT O.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid Lake, Macedonia, 24 - 26 October 2013, pp.444, (Summary Text)

22. 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)

23. 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)

24. Tarçın ve Karanfil Esansiyel Yağları İle Muamele Edilmiş Gün Kurusu Kayısılarının Mikrobiyolojik ve Duyusal Özelliklerinin İncelenmesi

LEVENT O., ALPASLAN M., DEMİR N.
3.Geleneksel Gıdalar Sempozyumu, Konya, Turkey, 10 - 12 May 2012, pp.739-742, (Full Text)

25. The Effects of Hydrogen Peroxide Used for Desülfiting on Sensory Texture Vitamins and Color of Dried Malatya Apricots

DEMİR N., ALPASLAN M., LEVENT O.
Novel Approaches in Food Industry (NAFI), İzmir, Turkey, 26 - 29 May 2011, pp.1006, (Summary Text)

26. Dilute Acid Hydrolysis of Sunflower Stalk and Its Use as a Source of Xylose for Xylitol Bioproduction

Reyhan Selin U., SABANCI S., LEVENT O., AKPINAR Ö.
2nd International Conference of International Association of Mediterranian Agro-Industrial Wastes (IAMAW), İzmir, Turkey, 17 - 19 June 2010, pp.27, (Summary Text)

27. Pirinç Kepeğinden Ksiloz Üretimi ve Optimizasyonu

LEVENT O., AKPINAR Ö.
Gıda Mühendisliği 6. Kongresi, Antalya, Turkey, 6 - 08 November 2009, pp.159, (Summary Text)
Metrics

Publication

55

Publication (WoS)

23

Publication (Scopus)

20

Citation (WoS)

114

H-Index (WoS)

7

Citation (Scopus)

61

H-Index (Scopus)

4

Project

9

Open Access

2
UN Sustainable Development Goals