İlkin Yücel Şengün - Publications, H-index & Citations

İlkin Yücel Şengün

ege university

21H指数

74论文数

1.5K被引数

收录论文 24

发表时间

Sustainable Bioactive Coatings: Valorization of Food Industry By-Products for Probiotic Delivery 可持续生物活性涂层：利用食品工业副产品进行益生菌递送

Food Reviews International

IF6

2026-07-09

PREAI

Ayşegül Kirmizigul Peker; Özgül Altay; Figen Kaymak Ertekin; İlkin Şengün

From waste to functionality: A review of micro- and nanoencapsulation of pomegranate peel extract in food systems 从废弃物到功能性：石榴皮提取物在食品体系中的微-纳米包埋技术综述

South African Journal of Botany

IF2.7

2026-03-10

PREAI

Ilkin Sengun; Aysegul Kirmizigul Peker

Improving the functionality and sensory quality of fermented black carrot juice using tarhana extract and alginate-encapsulated probiotics 利用塔赫纳提取物和海藻酸钙包埋益生菌改善发酵黑胡萝卜汁的功能性和感官品质

Journal of Food Measurement and Characterization

IF3.3

2025-12-30

PREAI

Ilkin Sengun; Perihan Kendirci; Berna Ozturk; Gulden Kilic; Aysegul Kirmizigul Peker

Identification and Multifunctional Properties of Lactic Acid Bacteria Isolated From Fermented Turnip Juice 从发酵萝卜汁中分离的乳酸菌的鉴定及多功能特性

FOOD SCIENCE & NUTRITION

IF3.8

2025-05-20

OAAI

Sengun, Ilkin Yucel; Yalcin, Husniye Tansel; Ozturk, Berna; Peker, Aysegul Kirmizigul; Kilic, Gulden; Terzi, Yigit; Yahsi, Yunus

Probiotic characterisation of lactic acid bacteria isolated from pickles and their potential application as presumptive probiotic starter culture in cucumber pickles 泡菜中分离乳酸菌的益生菌特性鉴定及其作为黄瓜泡菜潜在益生菌发酵剂的潜在应用

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

IF3.3

2025-01-15

OAAI

Guney, Damla; Basdogan, Miray Gizem Bingol; Sengun, Ilkin

Identification of lactic acid bacteria found in traditional Shalgam juice using 16S rRNA sequencing and evaluation of their probiotic potential in vitro

FOOD BIOSCIENCE

IF5.9

2024-08-01

PREAI

Sengun, Ilkin Yucel; Yalcin, Husniye Tansel; Kilic, Gulden; Ozturk, Berna; Peker, Aysegul Kirmizigul; Terzi, Yigit; Atlama, Kivanc

Survival of free and alginate-based microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in sauerkraut

FOOD BIOSCIENCE

IF5.9

2024-06-01

PREAI

Peker, Aysegul Kirmizigul; Guney, Damla; Sengun, Ilkin

The Use of both Free and Microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in Cucumber Pickles

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2024-04-18

OAAI

Kirmizigul Peker, Aysegul; Guney, Damla; Sengun, Ilkin

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis

JOURNAL OF FOOD SCIENCE

IF3.4

2024-04-11

OAAI

Tukel, Olcay; Sengun, Ilkin

Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat

MEAT SCIENCE

IF6.1

2021-12-01

PREAI

Gargi, Ahmet; Sengun, Ilkin Yucel

Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2021-01-01

PREAI

Sengun, Ilkin Yucel; Turp, Gulen Yildiz; Cicek, Seyma Nur; Avci, Tugce; Ozturk, Berna; Kilic, Gulden

Viability of probiotic strain Lactobacillus rhamnosus and its impact on sensory properties of cheesecake during storage at-20 °C and 4 °C

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-12-01

OAAI

Hasgucmen, Ceren Kutlu; Sengun, Ilkin Yucel

The effects of koruk products used as marination liquids against foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium) inoculated on poultry meat

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-11-01

PREAI

Sengun, Ilkin Yucel; Kilic, Gulden; Ozturk, Berna

The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage 用荨麻 (Urtica dioica L.) 强化的橙汁中鼠李糖乳杆菌的活力和果汁在储存过程中的生物活性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-01-01

PREAI

Sengun, Ilkin Yucel; Kirmizigul, Aysegul; Atlama, Kivanc; Yilmaz, Buse

Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-10-01

PREAI

Sengun, Ilkin Yucel; Goztepe, Ezgi; Ozturk, Berna

Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat 用koruk汁和干koruk果渣制备的腌制液对接种在肉上的鼠伤寒沙门氏菌，大肠杆菌O157:H7和单核细胞增生李斯特菌的灭活作用

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2019-09-01

PREAI

Ozturk, Berna; Sengun, Ilkin Yucel

Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system 过程变量对连续型欧姆烹饪系统中半熟肉丸某些质量特性的影响

MEAT SCIENCE

IF6.1

2014-03-01

PREAI

Icier, Filiz; Sengun, Ilkin Yucel; Turp, Gulen Yildiz; Arserim, Ender Hikmet

Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes 肉丸预煮的欧姆加热对某些质量和安全属性的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2014-01-01

PREAI

Sengun, Ilkin Yucel; Turp, Gulen Yildiz; Icier, Filiz; Kendirci, Perihan; Kor, Gamze

Effect of ohmic treatment on quality characteristic of meat: A review

MEAT SCIENCE

IF6.1

2013-03-01

PREAI

Yildiz-Turp, G.; Sengun, I. Y.; Kendirci, P.; Icier, F.

Importance of acetic acid bacteria in food industry

FOOD CONTROL

IF6.3

2011-05-01

159

PREAI

Sengun, Ilkin Yucel; Karabiyikli, Seniz

研究方向