Nilgün Özdemir - Publications, H-index & Citations

Nilgün Özdemir

Ondokuz Mayis University

16H指数

56论文数

654被引数

收录论文 15

发表时间

Potential of Lactiplantibacillus plantarum, Levilactobacillus brevis and Lactococcus lactis strains as functional cultures for dairy industry 植物乳杆菌(Lactiplantibacillus plantarum)、短乳杆菌(Levilactobacillus brevis)和乳酸乳球菌(Lactococcus lactis)菌株作为功能性菌种在乳品工业中的应用潜力

MLJEKARSTVO

IF0

2025-10-01

PREAI

Ozdemir, Nilgun; Enkhtur, Badamgarav; Aydin-Sagiroglu, Aysen; Mohammed, Sarhan; Con, Ahmet Hilmi

Functional Component Production Capabilities in Milk Fermentation of Some Featured Lactic Acid Bacteria Species for Use in Different Food Processes 特色乳酸菌种在牛奶发酵中用于不同食品加工过程的功能性成分生产能力

FERMENTATION-BASEL

IF3.3

2025-03-24

OAAI

Tas, Tugba Kok; Duran, Fatma Ecemnur; Ozdemir, Nilgun; Demiralay, Ebru Cubuk

Biofunctionality of a new vinegar rich in anthocyanin from red-fleshed Niedzwetzky's apple: An ornamental plant

JOURNAL OF FOOD SCIENCE

IF3.4

2024-09-13

OAAI

Ozdemir, Nilgun; Pashazadeh, Hojjat; Mohammed, Sarhan; Koca, Ilkay

Gene Expression, Structural Characterization, and Functional Properties of Exopolysaccharide Produced from Potential Probiotic Enterococcus faecalis NOC219 Strain

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

IF3.3

2023-02-27

PREAI

Ozdemir, Nilgun

Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period

FOOD BIOSCIENCE

IF5.9

2022-12-01

PREAI

Ozdemir, Nilgun; Budak, Nilgun H.

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

Prominent strains of kefir grains in the formation of volatile compound profile in milk medium; the role of Lactobacilluskefiranofaciens subsp. kefiranofaciens, Lentilactobacilluskefiri and Lentilactobacillusparakefiri

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2022-01-25

PREAI

Duran, Fatma Ecemnur; Ozdemir, Nilgun; Guneser, Onur; Kok-Tas, Tugba

Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.)由玫瑰果 (Rosa canina L.) 生产的醋的植物化学成分，抗氧化活性以及与芳香特性相关的挥发性化合物

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-01

OAAI

Ozdemir, Nilgun; Pashazadeh, Hojjat; Zannou, Oscar; Koca, Ilkay

Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice 抗氧化能力，植物化学化合物和与黑玫瑰果 (Rosa pimpinellifolia L.) 果汁产生的醋的芳香特性有关的挥发性化合物

FOOD BIOSCIENCE

IF5.9

2021-12-01

PREAI

Pashazadeh, Hojjat; Ozdemir, Nilgun; Zannou, Oscar; Koca, Ilkay

The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2021-10-25

OAAI

Budak, Nilgun H.; Ozdemir, Nilgun; Gokirmakli, Caglar

Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.)山楂果 (Crataegus tanacetifolia (lam。) pers) 生产的山楂醋的挥发性香气化合物和生物活性化合物。

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2021-03-02

OAAI

Ozdemir, Gulce Buket; Ozdemir, Nilgun; Ertekin-Filiz, Bilge; Gokirmakli, Caglar; Kok-Tas, Tugba; Budak, Nilgun H.

Cobalt(III) complex of substituted nalidixic acid: Synthesis, characterization (IR, UV, EPR), single crystal X-ray, antimicrobial activity, Hirshfeld surface analysis and molecular docking 取代萘啶酸的钴 (III) 配合物: 合成，表征 (IR，UV，EPR)，单晶x射线，抗菌活性，Hirshfeld表面分析和分子对接

JOURNAL OF MOLECULAR STRUCTURE

IF4.7

2021-02-01

PREAI

Aycan, Tugba; Ozturk, Filiz; Demir, Serkan; Ozdemir, Nilgun; Pasaoglu, Humeyra

Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities

FOOD CHEMISTRY

IF9.8

2020-03-01

PREAI

Ozen, Merve; Ozdemir, Nilgun; Filiz, Bilge Ertekin; Budak, Nilgun H.; Kok-Tas, Tugba

The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation

FOOD BIOSCIENCE

IF5.9

2018-12-01

PREAI

Ozdemir, Nilgun; Yazici, Gizem; Simsek, Omer; Ozkal, Sami Gokhan; Con, Ahmet Hilmi

Changes in chemical compositions of substrates before and after Ganoderma lucidum cultivation

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

IF4.2

2010-07-07

PREAI

Peksen, A.; Yakupoglu, G.; Yakupoglu, T.; Gulser, C.; Ozturk, E.; Ozdemir, N.

研究方向