Publications & Works

Publication Network
Articles 41
All (41)
SCI-E, SSCI, AHCI (29)
SCI-E, SSCI, AHCI, ESCI (29)
Scopus (26)
TRDizin (8)
Other Publications (4)

1. Enhancing synbiotic dairy beverages with chemically cross-linked inulin for improved texture and stability

Oto H., AKAL DEMİRDÖĞEN H. C., EMİNOĞLU G.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.63, no.4, pp.740-752, 2026 (SCI-Expanded, Scopus)

2. Investigation of the Protective Effects of Synbiotic Buffalo Kefir in Rats With Type 1 Diabetes Mellitus

Buran I., Secgin S., AKAL DEMİRDÖĞEN H. C., Koca O., Ozdemir M., KAHRAMAN T.
Molecular Nutrition and Food Research , vol.69, no.24, 2025 (SCI-Expanded, Scopus)

3. An ınnovative approach to Kashar cheese production: effects of high pressure application on milk

Eminoğlu G., Özkan E., Akal H. C.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , 2025 (SCI-Expanded, Scopus)

4. Use of Almond Milk, Almond Skin and Plant Based Probiotics on Newly Developed Kefir: Physical, Chemical, Microbiological, and Functional Properties

Şahin A., Buran İ., AKAL DEMİRDÖĞEN H. C.
Food Science and Nutrition , vol.13, no.8, 2025 (SCI-Expanded, Scopus)

5. Residual antibiotics in milk at maximum residual limits affects yoghurt fermentation but not yoghurt rheology

Şenata M. C., Eminoğlu G., Djaouti S., Akal H. C., Özer B.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.78, no.2, 2025 (SCI-Expanded, Scopus) Sustainable Development

6. The Influence of Different Garlic Genotypes on Yogurt Production

Akal H. C., Eminoğlu G., Akan S.
FOOD SCIENCE & NUTRITION , vol.13, no.3, 2025 (SCI-Expanded, Scopus) Sustainable Development

7. PRODUCTION OF FLAVOURED MILK JAM BY EVAPORATION WITH DIFFERENT RATIOS

Sarı boyraz M. M., YETISEMIYEN A., AKAL C.
GIDA , vol.49, no.2, pp.356-369, 2024 (TRDizin) Creative Commons License

8. Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans

AKAL DEMİRDÖĞEN H. C.
Journal of Food Science and Technology , vol.60, no.12, pp.2945-2954, 2023 (SCI-Expanded, Scopus)

9. Optimisation of stabiliser usage conditions in oat milk production using response surface methodology

AKAL DEMİRDÖĞEN H. C., EMİNOĞLU G., ÖZER H. B.
ACTA ALIMENTARIA , no.1, pp.143-154, 2023 (SCI-Expanded, Scopus)

10. Multi-mycotoxin production of cheese-derived fungal strains in vitro and in cheese models

BUDAK Ş., AKAL DEMİRDÖĞEN H. C., ÖZTÜRK H. İ.
World Mycotoxin Journal , vol.16, no.3, pp.273-283, 2023 (SCI-Expanded, Scopus)

11. Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties Proizvodnja sira od sirutke primjenom transglutaminaze-utjecaj dodane količine na prinos, teksturu i senzorska svojstva

AKAL DEMİRDÖĞEN H. C.
Mljekarstvo , vol.73, no.4, pp.225-237, 2023 (SCI-Expanded, Scopus)

12. Rheological properties of cross-linked inulin solutions as a function of cross-linker concentration and temperature

AKAL DEMİRDÖĞEN H. C.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY , vol.44, no.12, pp.2219-2230, 2023 (SCI-Expanded, Scopus)

13. Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production

Akal C., Kocak C., Kanca N., Ozer B.
FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.60, no.2, pp.253-265, 2022 (SCI-Expanded, Scopus)

14. Effect of donkey milk lactoferrin and lysozyme on yoghurt properties

Akal Demirdöğen H. C., Ozturkoglu-Budak S., Bereli N., Çimen D., Akgönüllü S.
MLJEKARSTVO , vol.72, no.2, pp.77-87, 2022 (SCI-Expanded, Scopus) Creative Commons License Sustainable Development

15. The prevention of physicochemical and microbial quality losses in fresh-cut red beets using different packaging under cold storage conditions

Akan S., Horzum Ö., Akal H. C.
LWT-FOOD SCIENCE AND TECHNOLOGY , vol.155, 2022 (SCI-Expanded, Scopus)

16. Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin

Buran I., AKAL DEMİRDÖĞEN H. C., Ozturkoglu-Budak S., Yetisemiyen A.
FOOD SCIENCE AND TECHNOLOGY , vol.42, 2022 (SCI-Expanded, Scopus) Creative Commons License

17. Evaluation of salep obtained from different wild orchid species of Turkey and their use in Maras type ice cream

Turkmen N., Gursoy A., Akal C., Unal E. M., KESKİN E.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.12, 2021 (SCI-Expanded, Scopus)

18. Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production

BUDAK Ş., AKAL DEMİRDÖĞEN H. C., BERELİ N., ÇİMEN D., AKGÖNÜLLÜ S.
INTERNATIONAL DAIRY JOURNAL , vol.120, 2021 (SCI-Expanded, Scopus)

19. Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide

Buran I., Akal C., BUDAK Ş., Yetisemiyen A.
LWT-FOOD SCIENCE AND TECHNOLOGY , vol.148, 2021 (SCI-Expanded, Scopus)

20. The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin

Atik D. S., AKIN N., AKAL DEMİRDÖĞEN H. C., Kocak C.
INTERNATIONAL DAIRY JOURNAL , vol.117, 2021 (SCI-Expanded, Scopus)

21. Use of kefir and buttermilk to produce an innovative quark cheese

BUDAK Ş., AKAL DEMİRDÖĞEN H. C., KANCA N.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.1, 2021 (SCI-Expanded, Scopus)

22. Mikrofiltrasyon uygulamasının çiğ sütün mikrobiyel kalitesine etkisi

Akal Demirdöğen H. C., Taban B.
TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , vol.8, no.9, pp.1935-1941, 2020 (TRDizin)

23. PROBİYOTİK VE PREBİYOTİK TÜKETİMİNİN LAKTOZ İNTOLERANSI ÜZERİNE ETKİLERİ

AKAL DEMİRDÖĞEN H. C., YETİŞEMİYEN A.
GIDA / THE JOURNAL OF FOOD , vol.45, no.2, pp.380-389, 2020 (TRDizin)

24. Ziraat Fakültesi Öğrencilerinin Süt Tüketim Alışkanlıklarının Belirlenmesi: Süt Teknolojisi Bölümü ile Tarım Ekonomisi Bölümü Karşılaştırması

GÜLDAL H. T., AKAL DEMİRDÖĞEN H. C., TÜRKMEN N., EMİNOĞLU G., KOÇAK C.
Turkish Journal of Agriculture - Food Science and Technology , vol.8, no.1, pp.125-129, 2020 (TRDizin)

25. Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12

BUDAK Ş., AKAL DEMİRDÖĞEN H. C., Buran I., Yetisemiyen A.
JOURNAL OF DAIRY SCIENCE , vol.102, no.8, pp.6901-6913, 2019 (SCI-Expanded, Scopus) Creative Commons License

26. Probiotic dairy-based beverages: A review

KANCA N., Akal C., Ozer B.
JOURNAL OF FUNCTIONAL FOODS , vol.53, pp.62-75, 2019 (SCI-Expanded, Scopus)

27. TECHNOLOGY OF DAIRY-BASED BEVERAGES

AKAL DEMİRDÖĞEN H. C., KANCA N., Ozer B.
MILK-BASED BEVERAGES, VOL 9: THE SCIENCE OF BEVERAGES , vol.9, pp.331-372, 2019 (SCI-Expanded)

28. Effect of using odourless fish oil on some physical, chemical and sensorial properties of blackberry fruit yoghurt

Türkmen N., Şenel E., AKAL DEMİRDÖĞEN H. C.
Ataturk Universitesi Veteriner Bilimleri Dergisi , vol.14, no.2, pp.142-150, 2019 (Scopus, TRDizin) Sustainable Development

29. Influence of adjunct cultures on angiotensin-converting enzyme (ACE)-inhibitory activity, organic acid content and peptide profile of kefir

ŞANLI T., AKAL DEMİRDÖĞEN H. C., Yetisemiyen A., HAYALOĞLU A. A.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71, no.1, pp.131-139, 2018 (SCI-Expanded, Scopus)

30. Potential Probiotic Microorganisms in Kefir

AKAL DEMİRDÖĞEN H. C., BUDAK Ş., Yetisemiyen A.
MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY , pp.276-296, 2018 (SCI-Expanded)

31. Transglutaminase Applications in Dairy Technology

AKAL DEMİRDÖĞEN H. C., Kocak C., ÖZER H. B.
MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY , pp.152-181, 2018 (SCI-Expanded) Sustainable Development

32. FARKLI ŞEKER ORANLARININ SÜT REÇELİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ

AKAL H. C., buran i., ALBAYRAK DELİALİOĞLU R., YETİŞEMİYEN A.
Gıda , vol.43, no.5, pp.865-875, 2018 (TRDizin)

33. Farklı Oranlarda Peynir Altı Suyu Kullanımı ile Üretilen Ayranların Bazı Özellikleri

TÜRKMEN N., AKAL H. C., KOÇAK C.
Akademik Gıda , vol.15, no.3, pp.256-260, 2017 (TRDizin) Creative Commons License

34. Benefits of Whey Proteins on Human Health

Akal C.
DAIRY IN HUMAN HEALTH AND DISEASE ACROSS THE LIFESPAN , pp.363-372, 2017 (SCI-Expanded) Sustainable Development

35. Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt

BUDAK Ş., Akal C., Yetisemiyen A.
JOURNAL OF DAIRY SCIENCE , vol.99, no.11, pp.8511-8523, 2016 (SCI-Expanded, Scopus) Creative Commons License

36. Use of whey powder and skim milk powder for the production of fermented cream

Akal C., Yetisemiyen A.
FOOD SCIENCE AND TECHNOLOGY , vol.36, no.4, pp.616-621, 2016 (SCI-Expanded, Scopus)

37. Role of Milk Dairy Products and Milk Components Used in the Management of Metabolic Syndrome

kabwanga i. t., AKAL H. C., YETİŞEMİYEN A.
Research Journal of Agriculture and Forestry Sciences , 2016 (Peer-Reviewed Journal)

38. KEFİR ÜRETİMİNDE PEYNİRALTI SUYU KULLANIMI

AKAL H. C., TÜRKMEN N., KOÇAK C.
Gıda , 2016 (TRDizin)

39. TRISODIUM CITRATE USE IN DAIRY COWS AND EFFECTS ON DAILY MILK YIELD AND QUALITY

AKAL H. C., CEDDEN F.
Journal of Agricultural, Food and Environmental Sciences , vol.68, 2016 (Peer-Reviewed Journal)

40. Sokak Sütü

TÜRKMEN N., AKAL H. C.
Ordu'da Gıda Güvenliği , 2013 (Non Peer-Reviewed Journal)

41. Ülkemizdeki Coğrafi İşarete Sahip Süt Ürünleri

AKAL H. C., TÜRKMEN N.
Köy-Koop Haber , 2013 (Non Peer-Reviewed Journal)
Papers Presented at Peer-Reviewed Scientific Conferences 55

1. DONDURMA ÜRETIMINDE KEŞIŞ MEYVESI TATLANDIRICISININ KULLANIMININ ARAŞTIRILMASI

Eminoğlu G., Akal Demirdöğen H. C.
12. Ulusal Tarım Kongresi, 28 November 2025, pp.81-86, (Full Text)

2. Probiyotik Yoğurt Üretiminde Kurumadde Artırma Yöntemlerinin Kalite Üzerine Etkisi: Ultrafiltrasyon ve Süttozu İlavesinin Karşılaştırılması

Akal Demirdöğen H. C., Eminoğlu G.
12. Gıda Kongresi, Sakarya, Turkey, 8 - 10 October 2025, pp.174-182, (Full Text)

3. Mycotoxigenic Fungi and Mycotoxins in Dairy Products: Risks, Preventive Strategies and Analytical Approaches

Budak Ş., Akal Demirdöğen H. C.
8th INTERNATIONAL FOOD SAFETY CONGRESS, İstanbul, Turkey, 9 - 10 May 2024, pp.30, (Summary Text)

4. Kefir mikroflorası üzerine kombu çayı etkilerinin araştırılması

BURAN İ., AKAL DEMİRDÖĞEN H. C.
3. Ulusal Sütçülük Kongresi, Ankara, Turkey, 5 - 06 October 2023, (Summary Text)

5. Atımlı elektrik alanı ve ultrasonikasyon uygulamalarının yayıkaltı mikrobiyolojisi ve protein konformasyonu üzerine etkileri

EMİNOĞLU G., DJAOUTİ S., AKAL DEMİRDÖĞEN H. C., AKDEMİR EVRENDİLEK G., ÖZER H. B.
3. Ulusal Sütçülük Kongresi, Ankara, Turkey, 5 - 06 October 2023, (Summary Text)

6. Traditional vs. Industrial Divle Obruk Cheese Production: Quality, Risk Factors, Health Effects.

Budak Ş., Akal Demirdöğen H. C., Kıran F.
7th International Food Safety Congress, İstanbul, Turkey, 3 - 04 November 2022, pp.15-16, (Summary Text)

7. MALDI-TOF MS Characterization of Lactic Acid Bacteria Isolated from Traditional Artisanal Cheeses of Turkey

TABAN B., Numanoğlu Çevik Y., AKAL DEMİRDÖĞEN H. C., KANCA N.
41st International Congress of the Society for Microbial Ecology in Health and Disease, Alexandroupoli, Greece, 14 June 2022, (Summary Text)

8. Influence of indigenous microbial culture addition on physicochemical and sensory properties of white-brined ewe’s milk cheese.

BUDAK Ş., AKAL DEMİRDÖĞEN H. C., ÖZTÜRK H. İ., YETİŞEMİYEN A.
8TH IDF International Symposium on Sheep, Goat And Other Non-Cow Milk, Belgium, 4 - 06 November 2020, (Summary Text)

9. Use of lysozyme extracted from donkey milk as antimicrobial agent in the production of dairy products

BUDAK Ş., AKAL DEMİRDÖĞEN H. C., BERELİ N., ÇİMEN D., AKGÖNÜLLÜ S., YETİŞEMİYEN A.
8TH IDF International Symposium on Sheep, Goat And Other Non-Cow Milk, Belgium, 4 - 06 November 2020, (Summary Text)

10. Sensorial comparison of traditional and controlled produced Divle Cave cheeses

TÜRKMEN N., AKAL H. C., BUDAK Ş.
IDF World Dairy Summit, İstanbul, Turkey, 23 - 26 September 2019

11. Yüksek Basınç Uygulamalarının Kaşar Peynirinin Bazı Mikrobiyolojik Nitelikleri Üzerine Etkisi.

EMİNOĞLU G., ŞENEL E., AKAL H. C.
2. Ulusal Sütçülük Kongresi, Turkey, 25 - 26 April 2019, (Summary Text)

12. Yayıkaltı ve Peyniraltı Suyu Esaslı Beslenme İçeceği Baz Formülasyon Geliştirilmesi

Gökkaya E., AKAL DEMİRDÖĞEN H. C., YAZIHAN N., ÖZER H. B.
2. Ulusal Sütçülük Kongresi, İzmir, Turkey, 25 April 2019, (Summary Text)

13. Divle Obruk Peynirinin endüstriyel koşullarda üretiminin standardizasyonu

BUDAK Ş., AKAL H. C., TÜRKMEN N., ÖZER H. B.
2. Ulusal Sütçülük Kongresi, İzmir, Turkey, 25 - 26 April 2019, (Summary Text)

14. Quality Characteristics of Synbiotic Kefir Produced from Goat Milk

Buran İ., AKAL H. C., BUDAK Ş., YETİŞEMİYEN A.
3rd International Symposium on Innovative Approaches in Scientific Studies, 19 - 21 April 2019

15. The Effect of Molecular Resonance on Mesophilic and Psychrotrophic Aerobic Microflora of Raw Milk.

TABAN B., AKAL H. C.
International Eurosian Conference on Science, Engineering and Technology (EurosianScientech 2018), Ankara, Turkey, 22 - 23 November 2018, (Summary Text)

16. The Effect of Microfiltration on Microbiological Properties of Milk.

Akal H. C., Taban B.
International Eurosian Conference on Science, Engineering and Technology (EurosianScientech 2018), Ankara, Turkey, 22 - 23 November 2018, (Summary Text)

17. Production and characterization of Quark cheese made from kefir, buttermilk, and cultured skim-milk. Lisbon, Portugal.

BUDAK Ş., AKAL H. C., TÜRKMEN N.
7th International Conference on Nutrition and Food Sciences, 13 - 15 May 2018, (Summary Text)

18. Production and characterization of Quark cheese made from kefir, buttermilk, and cultured skim-milk

BUDAK Ş., TÜRKMEN N., AKAL H. C.
7th International Conference on Nutrition and Food Sciences (ICNFS), 13 - 15 May 2018, (Summary Text)

19. The characteristics of Divle Cave Cheese, a PDO product in Turkey

BUDAK Ş., AKAL H. C., TÜRKMEN N.
7th International Conference on Nutrition and Food Sciences (ICNFS), 13 - 15 May 2018, (Summary Text)

20. Some Properties of Çömlek Cheese Produced in Nevşehir

EMİNOĞLU G., AKAL H. C.
The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 19 - 21 April 2018, (Summary Text)

21. Sensory properties of yogurt enriched with different kinds of nuts

BUDAK Ş., AKAL H. C., YETİŞEMİYEN A.
The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 19 - 21 April 2018, (Summary Text)

22. Effect of Synbiotic Usage of Prebiotic and Probiotics on Some Product Characteristics of Kefir Produced from Cow Milk

buran i., AKAL H. C., BUDAK Ş., YETİŞEMİYEN A.
The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 19 - 21 April 2018, (Summary Text)

23. Turkish PDO Dairy Products

TÜRKMEN N., AKAL H. C.
4th International Symposium on Traditional Foods from Adriatic to Caucasus, 19 - 21 April 2018, (Summary Text)

24. Various physical and chemical properties of salep obtained from different species of wild orchids

TÜRKMEN N., AKAL H. C., GÜRSOY A.
4th International Symposium on Traditional Foods from Adriatic to Caucasus, 19 - 21 April 2018, (Summary Text)

25. Quality of Kefir Prepared From Milk With Different Somatic Cell Counts

TÜRKMEN N., AKAL H. C., KANCA H.
IIINTERNATIONALCONGRESSONADVANCESINVETERINARYSCIENCESTECHNICS, 4 - 08 October 2017, (Summary Text)

26. Kefir Tanelerinin Mikroflorası

AKAL H. C., TABAN B.
1. Ulusal Sütçülük Kongresi, Turkey, 25 - 26 May 2017, (Summary Text)

27. Peyniraltı suyu ve transglutaminaz enzimi kullanımının ayranın reolojik özellikleri üzerine etkisi

AKAL H. C., KOÇAK C., TÜRKMEN N., ÖZER H. B.
1. Ulusal Sütçülük Kongresi, Turkey, 25 - 26 May 2017, (Summary Text)

28. Dondurma üretiminde sıvı ve toz formda peyniraltı suyu kullanımı

TÜRKMEN N., AKAL H. C., DOĞAN E.
1. Ulusal Sütçülük Kongresi, Turkey, 25 - 26 May 2017, (Summary Text)

29. Utilization of the by-products of whey and cream obtained during the production of an ewe’xxs milk cheese

BUDAK Ş., AKAL H. C., TÜRKMEN N.
6th Int Conference on Nutrition and Food sciences, Budapest, Hungary, 10 - 12 May 2017, (Summary Text)

30. Utilization of the by-products of whey and cream obtained during the production of an ewes’xx milk cheese

BUDAK Ş., AKAL H. C., TÜRKMEN N.
6th International Conference on Nutrition and Food Sciences (ICNFS), 10 - 12 May 2017, (Summary Text)

31. Ankara Üniversitesi Ziraat Fakültesi öğrencilerinin gıda güvenliğine bakış açısı: Süt ve süt ürünleri örneği

TÜRKMEN N., AKAL H. C., KOÇAK C.
1. Tarım ve Gıda Etiği Kongresi, 10 March - 11 May 2017, (Full Text)

32. ANKARA ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ ÖĞRENCİLERİNİN GIDA GÜVENLİĞİNE BAKIŞ AÇISI: SÜT VE SÜT ÜRÜNLERİ ÖRNEĞİ

TÜRKMEN N., AKAL H. C., KOÇAK C.
Tarım ve Gıda Etiği Kongresi, 10 - 11 March 2017, (Full Text)

33. Ayran Üretiminde Peyniraltı Suyu ve Transglutaminaz Enzimi Kullanımının Ürün Özellikleri Üzerine Etkisi

AKAL H. C., TÜRKMEN N., KOÇAK C.
12. Gıda Kongresi., Turkey, 5 - 07 October 2016

34. Effect of Dried Nut Enrichment of Yoghurts on Folic Acid and Vitamine E Content

AKAL H. C.
The 3rd International Symposium on Traditional Foods From Adriatic to Caucasus, 1 - 04 October 2015, (Summary Text)

35. Some Properties of Ice Cream With Different Kind of Molasses

AKAL H. C.
The 3rd International Symposium on Traditional Foods From Adriatic to Caucasus, 1 - 04 October 2015

36. Effect of dried nut enrichment of yogurts on folic acid and vitamine E content

AKAL H. C., ÖZTÜRKOĞLU BUDAK Ş., YETİŞEMİYEN A.
3rd Int. Symposium on Traditional Foods from Adriatic to Caucasus, 1 - 04 October 2015, (Summary Text)

37. A Traditional Cheese Katmer

GÖKÇE E., AKAL H. C., ŞENEL E.
The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 October 2014

38. Laktik Asit Bakterilerinin Aflatoksin B1 ve Aflatoksin M1 Bağlama Yetenekleri

AKAL H. C., EMİNOĞLU G., BUDAK Ş., TABAN B.
5. Gıda Güvenliği Kongresi, İstanbul, Turkey, 7 - 08 May 2015, (Summary Text)

39. Fortification of yogurts with dried nuts rich in bioactive compounds

OZTURKOGLU BUDAK Ş., AKAL H. C., YETİŞEMİYEN A.
2nd International Congress on Food Technology, Antalya, Kuşadası, Turkey, 5 - 07 November 2014, (Summary Text)

40. Determination of The Milk Consumption Habits of Students of Faculty of Agrıculture in Ankara University

AKAL H. C.
2nd International Congress on Food Technology, 5 - 07 November 2014

41. Fortification of Yoghurt With Dried Nuts Rich In Bioactive Compounds

AKAL H. C.
2nd International Congress On Food Technology, 5 - 07 November 2014, (Summary Text)

42. Determination of the Milk Consumption Habits of Students of Faculty of Agriculture in Ankara Universty

AKAL DEMİRDÖĞEN H. C., KANCA N., EMİNOĞLU G., GÜLDAL H. T., KOÇAK C.
2nd International Congress on Food Technology, Aydın, Turkey, 5 - 07 November 2014, (Summary Text)

43. Use of whey in Kefir production

KANCA N., AKAL DEMİRDÖĞEN H. C., Kocak C.
European Biotechnology Congress, Lecce, Italy, 15 - 18 May 2014, vol.185, (Summary Text) Creative Commons License

44. İç Anadolu Bölgesi geleneksel peynirleri

AKAL H. C.
4. Geleneksel Gıdalar Sempozyumu, Turkey, 17 - 19 April 2014

45. Impact Of Microbial Transglutaminase On Aroma And Flavour Compounds Of Non Fat Yogurt

AKAL H. C.
8th NIZO DAIRY CONFERENCE. Functional Enzymes for Dairy Applications, 11 - 13 September 2013

46. Use of whey in Ayran production

KANCA N., AKAL DEMİRDÖĞEN H. C., Kocak C.
European Biotechnology Congress, Bratislava, Slovakia, 16 - 18 May 2013, vol.24, (Summary Text)

47. Süt kaynaklı bioaktif peptitler

ŞANLI T., AKAL H. C., YETİŞEMİYEN A.
Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Turkey, 15 - 16 November 2012, (Summary Text)

48. Süt Kaynaklı Biyoaktif Peptitler.

ŞANLI T., AKAL H. C., YETİŞEMİYEN A.
Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Turkey, 15 - 16 November 2012, (Summary Text)

49. Beslenme Eğilimlerindeki Değişimlerin Peynir Teknolojisine Yansımaları

KOÇAK C., AKAL H. C.
Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Turkey, 15 - 16 November 2012, (Summary Text)

50. Fermente süt ürünlerinin antioksidan kapasitesinin belirlenmesinde kullanılan yöntemler FRAP TEAC ve DPPH

ŞANLI T., AKAL H. C.
Türkiye 11. Gıda Kongresi, Turkey, 10 - 12 October 2012, (Summary Text)

51. Ankara Piyasasında Satılan Kefirlerin Mikrobiyolojik, Fiziksel, Kimyasal ve Duyusal Özellikleri Üzerine Bir Araştırma

USLU G., AKGÜL F., AKAL H. C., YETİŞEMİYEN A.
Türkiye 11. Gıda Kongresi, Turkey, 10 October 2011 - 12 October 2012, (Summary Text)

52. Fermente Süt Ürünlerinin Antioksidan Kapasitelerinin Belirlenmesinde Kullanılan Yöntemler: FRAP, TEAC ve DPPH

ŞANLI T., AKAL H. C.
11. Gıda Kongresi, Turkey, 10 December - 12 October 2012, (Summary Text)

53. Geleneksel Bir Süt İçeceği: Yayık Ayranı

TÜRKMEN N., AKAL H. C., ŞENEL E.
3. Geleneksel Gıdalar Sempozyumu, Turkey, 10 - 12 May 2012, (Summary Text)

54. Manufacturing Methods Of Whey Protein Powder

AKAL H. C.
International Food Congress Novel Approaches in Food Industry, 19 - 21 April 2011

55. Geleneksel yöntemle ve hazır toz karışımlar kullanılarak üretilen bazı sütlü tatlıların fiziksel, kimyasal, duyusal ve mikrobiyolojik özelliklerinin belirlenmesi

Yakın B., AKAL H. C., ER T., AKIN N.
2. Geleneksel Gıdalar Sempozyumu, Turkey, 27 - 29 May 2009, (Summary Text)
Books 13

1. Lactic acid bacteria as spoilage microorganisms

Eminoğlu G., Akal Demirdöğen H. C., Özer H. B.
in: The Microbiological Quality of Food, Bevilacqua Antonio,Corbo Maria Rosaria,Sinigaglia Milena, Editor, Woodhead Publishing, London, pp.119-143, 2025

2. Milk Based Fermented Food Products

Akal Demirdöğen H. C., Uzunsoy İ., Özer H. B.
in: Fermented Foods, R. Ertan Anlı,Pınar Şanlıbaba, Editor, Nobel Yayın Dağıtım, Ankara, pp.153-194, 2024

3. AI methods in microbial metabolite determination

Akal Demirdöğen H. C., Kara Aktaş R. N., Budak Ş.
in: Methods in Microbiology, Akanksha Srivastava,Vaibhav Mishra, Editor, Elsevier, Amsterdam, pp.75-84, 2024

4. Milk Based Fermented Food Products

UZUNSOY İ., AKAL DEMİRDÖĞEN H. C., ÖZER H. B.
in: Fermented Foods, ANLI RAHMİ ERTAN, ŞANLIBABA PINAR, Editor, Nobel, Ankara, pp.153-194, 2024

5. Probiotic Dairy Foods

Eminoğlu G., Akal Demirdöğen H. C., Özer H. B.
in: Microbes in the Food Industry, Navnidhi Chhikara,Anil Panghal,Gaurav Chaudhary, Editor, John Wiley & Sons, West Sussex, UK , New Jersey, pp.87-138, 2023

6. Dairy-derived antimicrobial substances: microorganisms, applications and recent trends

AKAL DEMİRDÖĞEN H. C., BUDAK Ş.
in: Advances in Dairy Microbial Products,, Joginder Singh, Ashish Vyas, Editor, Woodhead publishing, pp.212-238, 2022

7. Dairy Technology

AKAL DEMİRDÖĞEN H. C., ÖZER H. B.
in: FOOD - Science, Technology and Engineering, R. Ertan Anlı, Pınar Şanlıbaba, Editor, Nobel Akademik Yayıncılık, pp.423-470, 2022

8. Fermente Gıdaların Fonksiyonel Özellikleri

AKAL DEMİRDÖĞEN H. C., BUDAK Ş.
in: Gıda Biyoteknolojisi, Zümrüt Begüm ÖGEL, Editor, Dijital Akademi, pp.1-20, 2021

9. Technology of dairy based beverages

AKAL H. C., TÜRKMEN N., ÖZER H. B.
in: Milk-Based Beverages: Volume 9: The Science of Beverages, Grumezescu A., Holban A.M., Editor, Woodhead Publishing, pp.331-372, 2019

10. Microbial Cultures and Enzymes in Dairy Technology

Ozturkoglu Budak Ş. (Editor), Akal Demirdöğen H. C. (Editor)
IGI-GLOBAL, Pennsylvania, 2018

11. Transglutaminase Applications in Dairy Technology

Akal Demirdöğen H. C., Koçak C., Özer H. B.
in: Microbial Cultures and Enzymes in Dairy Technology, Şebnem Öztürkoğlu Budak,Ceren Akal, Editor, IGI Global, Pennsylvania, pp.152-181, 2018

12. Potential Probiotic Microorganisms in Kefir

AKAL H. C., BUDAK Ş., YETİŞEMİYEN A.
in: Microbial Cultures and Enzymes in Dairy Technology, , Editor, IGI-GLOBAL, pp.60-85, 2018

13. Koyulaştırılmış ve Kurutulmuş Süt Ürünlerinde Analizler

AKAL H. C., YILDIZ AKGÜL F., YETİŞEMİYEN A.
in: Süt ve Süt Ürünleri Analiz Yöntemleri, Prof.Dr. Zübeyde ÖNER, Doç.Dr. Hatice ŞANLIDERE ALOĞLU, Editor, Sidas Medya Ltd. Şti., İzmir, pp.407-454, 2018
Metrics

Publication

111

Publication (WoS)

31

Publication (Scopus)

26

Citation (WoS)

345

H-Index (WoS)

10

Citation (Scopus)

421

H-Index (Scopus)

11

Citation (Scholar)

715

H-Index (Scholar)

13

Citation (TrDizin)

1

H-Index (TrDizin)

1

Citation (Sum Other)

17

Total Citation Count

444

Project

12

Thesis Advisory

2

Open Access

8
UN Sustainable Development Goals
SDG 3: GOAL 3: GOOD HEALTH AND WELL-BEING
SDG 16: GOAL 16: PEACE, JUSTICE AND STRONG INSTITUTIONS