Ömer Şimşek - Publications, H-index & Citations

Ömer Şimşek

Yildiz Technical University

21H指数

80论文数

1.2K被引数

收录论文 32

发表时间

Fermentocosmetology: Integrating Fermentation Science, Microbiome Research, and Dermocosmetic Innovation for Skin Health 发酵美容学：整合发酵科学、微生物组研究及皮肤美容创新以促进皮肤健康

Fermentation-Basel

IF3.3

2026-09-23

OAAI

Redife Aslihan Uçar; Ömer Şimşek

Effects of Cold Fermentation and Cold Storage on Type I Sourdough and Bread Properties 冷发酵和冷储存对Ⅰ型酸种和面包性质的影响

Fermentation-Basel

IF3.3

2026-08-30

OAAI

Gulhan Turk; Gorkem Ozulku; Saeideh S. Fatemizadeh; Osman Sagdic; Ömer Şimşek

In Situ Effects of 4,6-α- and 4,3-α-Glucanotransferases During Sourdough Fermentation: Assessing Microbial Community Dynamics, Bread Glycemic Index, Staling, and Texture 4,6-α-和4,3-α-葡聚糖转移酶在天然酵母发酵过程中的原位效应：评估微生物群落动态、面包升糖指数、老化及质构

Foods

IF5.1

2026-08-11

OAAI

Duygu Zehir-Şentürk; Furkan Demirgül; Ramazan Tolga Niçin; Redife Aslıhan Ucar; Ömer Şimşek

A functional food perspective on sweet bakery products: effect of Moringa oleifera leaves on fermentation, bioactivity, product quality, and sensory attributes of sourdough brioche 从功能性食品角度探讨甜味烘焙产品：辣木叶对酸面团布里奥什面包发酵、生物活性、产品质量及感官特性的影响

Food Bioscience

IF5.9

2026-06-30

OAAI

Enrico Viola; Giuliana Garofalo; Graziella Serio; Carlo Greco; Marcella Barbera; Santo Orlando; Lorenza La Rosa; Michele Massimo Mammano; Daniela Piazzese; Elena Franciosi; Omer Simsek; Luca Settanni; Raimondo Gaglio; Carla Gentile

Bridging Tradition and Innovation: A Systematic Review and Bibliometric Analysis of Turkish Fermented Foods 连接传统与创新：土耳其发酵食品的系统综述与文献计量分析

Foods 2025, Vol. 14, Page 4324

IF5.1

2025-12-16

OAAI

Özge Kahraman Ilıkkan; Elif Şeyma Bağdat; Remziye Yılmaz; Bülent Çetin; Ahmet Hilmi Çon; Hüseyin Erten; Mehmet Yekta Göksungur; Ömer Şimşek

Optimization and spray-drying of nisin-enriched fermentation broth for antimicrobial powder production nisin富集发酵液的优化及其喷雾干燥制备抗菌粉末

PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

IF1.9

2025-12-01

PREAI

Polat, Asli; Demirgul, Furkan; Simsek, Omer

Effects of Backslopping on Yeast Diversity and the Volatile Profile of Tarhana 回冲对酵母多样性和塔赫纳(Tarhana)挥发性成分谱的影响

YEAST

IF2.6

2025-10-01

PREAI

Ozel, Burcu; Agirman, Bilal; Simsek, Omer; Erten, Huseyin

Expanding Layers of Bacteriocin Applications: From Food Preservation to Human Health Interventions

FERMENTATION-BASEL

IF3.3

2025-03-13

OAAI

Demirgul, Furkan; Kaya, Halil Ibrahim; Ucar, Redife Aslihan; Mitaf, Naciye Afranur; Simsek, Omer

Influence of Jerusalem artichoke on microbial and chemical characteristics of water kefir production

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2025-03-01

PREAI

Onat, Busra; Nicin, R. Tolga; Kanibol, N. Afranur; Cetin, Ece; Sentuerk, Duygu Zehir; Simsek, Omer

The Metagenomic Properties of Uşak Tarhana Dough

FERMENTATION-BASEL

IF3.3

2024-12-04

OAAI

Mitaf, Naciye Afranur; Kirca, Dudu Simsek; Simsek, Omer

The process of pollen transformation into bee bread: changes in bioactivity, bioaccessibility, and microbial dynamics

FOOD & FUNCTION

IF5.4

2024-01-01

PREAI

Degirmenci, Atiye; Yildiz, Oktay; Boyraci, Gulsum Merve; Er Kemal, Mehtap; Simsek, Omer

Diversity of Clostridium spp. causing late blowing in Kas , ar cheese and their behaviour against various antimicrobials

INTERNATIONAL DAIRY JOURNAL

IF3.4

2023-04-01

PREAI

Kaya, Halil Ibrahim; Simsek, Omer; Akgunoglu, Ozlem

Extracellular recombinant production of 4,6 and 4,3?-glucanotransferases in Lactococcus lactis

ENZYME AND MICROBIAL TECHNOLOGY

IF3.7

2023-03-01

PREAI

Biyikli, Ayse; Nicin, Ramazan Tolga; Dertli, Enes; Simsek, Omer

Front-of-pack labels: Directive versus informative approaches

NUTRITION

IF3

2023-01-01

OAAI

Donini, Lorenzo; Berry, Elliot; Folkvord, Frans; Jansen, Leon; Leroy, Frederic; SimSek, Omer; Fava, Fabio; Gobbetti, Marco; Lenzi, Andrea

Amino acid, mineral, vitamin B contents and bioactivities of extracts of yeasts isolated from sourdough 酸面团酵母提取物的氨基酸，矿物质，维生素b含量和生物活性

FOOD BIOSCIENCE

IF5.9

2022-12-01

PREAI

Demirgul, Furkan; Simsek, Omer; Sagdic, Osman

Comparison of the probiotic characteristics of Lactic Acid Bacteria (LAB) isolated from sourdough and infant feces

FOOD BIOSCIENCE

IF5.9

2022-06-01

PREAI

Kaya, Yasemin; Erten, Tayyibe; Vurmaz, Melike; Ispirli, Humeyra; Simsek, Omer; Dertli, Enes

Production of volatiles relation to bread aroma in flour-based fermentation with yeast

FOOD CHEMISTRY

IF9.8

2022-06-01

PREAI

Nicin, Ramazan Tolga; Ozdemir, Nilgun; Simsek, Omer; Con, Ahmet Hilmi

The effects of ropy exopolysaccharide-producing Lactiplantibacillus plantarum strains on tarhana quality 产罗非鱼胞外多糖的乳酸杆菌菌株对塔哈纳品质的影响

FOOD BIOSCIENCE

IF5.9

2021-10-01

PREAI

Tasdelen, Elif; Simsek, Omer

The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation 反倒对tarhana发酵中乳酸菌多样性的影响

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2020-12-01

PREAI

Ozel, Burcu; Simsek, Omer; Settanni, Luca; Erten, Huseyin

Characterization ofPediococcus acidilacticiPFC69 andLactococcus lactisPFC77 Bacteriocins and Their Antimicrobial Activities in Tarhana Fermentation

MICROORGANISMS

IF4.2

2020-07-21

OAAI

Kaya, Halil Ibrahim; Simsek, Omer

研究方向