Dr. GÖKÇE KESER

Yayın Ağı

Makaleler 15

1. Düşük Yağlı Fermente Krema Geliştirilmesinde Geleneksel Peynir Kökenli Otokton Kültür Kullanımının Potansiyeli ve Sıcaklık Etkileşimi

Ciniviz M., Keser G., Yılmaz Ersan L., Özcan T.

Afyon Kocatepe University Journal of Sciences and Engineering , sa.Volume: 26 , ss.120-132, 2026 (TRDizin)

2. Effect of indigenous cheese isolates via co-culture fermentation models on metabolic and lipidomic interactions of dairy cream

Keser G., Özcan T.

FOOD RESEARCH INTERNATIONAL , cilt.1162025, sa.222, ss.1-16, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

3. Production of Bio-Improved Butter with Lactic Acid Bacteria Isolated from Traditional Cheese Matrix and Eye Fluid

Keser G., Özcan T.

Fermentation , cilt.11, sa.11, ss.1-18, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

4. Aroma-active compounds and secondary lipid oxidation of cream cheese with butter by-product

Avci H. R., ÖZCAN T., KESER G., Cavus F., Kaygisiz M.

Journal of Food Measurement and Characterization , cilt.19, sa.10, ss.7571-7585, 2025 (SCI-Expanded, Scopus)

5. Stretching Profile Correlated With the Aromatic Properties of Aged Light Cheese Enriched With Milk Globule Membrane Components

ÖZCAN T., Avci H. R., Keser G., Cavus F.

Food Science and Nutrition , cilt.13, sa.6, 2025 (SCI-Expanded, Scopus)

6. Cross-over fermentation dynamics and proteomic properties of acid gels with indigenous Lactobacillus spp. isolated from cheeses

Keser G., ÖZCAN T.

Food Microbiology , cilt.128, 2025 (SCI-Expanded, Scopus)

7. The Influence of Psyllium Husk Utilized as a Carbohydrate Substitute on Textural Characteristics of Chicken Sausage and Consumer Preference

Elal Muş T., Ozcan T., Ustuner H., Cetinkaya F., Selvi T. N., Keser G., et al.

JOURNAL OF FOOD QUALITY , cilt.2025, sa.1, 2025 (SCI-Expanded, Scopus)

8. Bioaccessibility and antioxidant capacity of kefir-based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion

YILMAZ ERSAN L., ÖZCAN T., Usta-Gorgun B., Ciniviz M., Keser G., Bengu I., et al.

Food Science and Nutrition , cilt.12, sa.3, ss.2153-2165, 2024 (SCI-Expanded, Scopus)

9. The probiotic chestnut-based dairy matrix: Influence on the metabolomic formation and the nutritional quality

Yılmaz Ersan L., Özcan T., Akpınar Bayizit A., Usta-Gorgun B., Keser G., Ciniviz M., et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.76, ss.895-908, 2023 (SCI-Expanded, Scopus)

10. Probiotic Fermentation and Organic Acid Profile in Milk Based Lactic Beverages Containing Potential Prebiotic Apple Constituents

Özcan T., Yılmaz Ersan L., Akpınar Bayizit A., Delikanlı Kıyak B., Keser G., Ciniviz M., et al.

Tarim Bilimleri Dergisi , cilt.29, sa.2, ss.734-742, 2023 (SCI-Expanded, Scopus, TRDizin)

11. Gıdaların Oral İşlenmesi ve Tribolojik Perspektif

KESER G., KIYMA B., ÖZCAN T.

INTERNATIONAL JOURNAL OF SCIENCE, TECHNOLOGY AND DESIGN , cilt.3, sa.2, ss.130-150, 2022 (TRDizin)

12. Interaction of probiotic activity, antioxidative capacity, and gamma- amino butyric acid (GABA) in chestnut milk-fortified yogurt

YILMAZ ERSAN L., ŞAHİN S., ÖZCAN T., AKPINAR BAYİZİT A., Usta-Gorgun B., Ciniviz M., et al.

Journal of Food Processing and Preservation , cilt.46, sa.12, 2022 (SCI-Expanded, Scopus)

13. Functional Composition of Grapevine Leaf and Required Procedures for the Design of the Brine Grapevine Leaf Processing Plant

AKIN BAŞÇAM Z., ÖZCAN T., Keser G., BAŞÇAM S.

International Journal of Scientific and Technological Research , cilt.7, sa.1, ss.1-14, 2021 (Hakemli Dergi)

14. Determining product development and consumer strategies with food texture - aroma interactions

Keser G., Özcan T.

International Journal of Scientific and Technological Research , cilt.6, sa.10, ss.29-54, 2020 (Hakemli Dergi)

15. Süte Uygulanan Termal Olmayan İşlemler

KAPTAN B., Keser G.

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi , cilt.15, sa.2, ss.101-106, 2018 (TRDizin)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 6

1. Peynirlerde propiyonik asit fermantasyon kinetiği ve tekstürel interaksiyon

KESER G., CİNİVİZ M., ÖZCAN T., YILMAZ ERSAN L.

III. Ulusal Sütçülük Kongresi 5-6 Ekim 2023, Ankara, Türkiye, 05 Ekim 2023, cilt.1, (Özet Bildiri)

2. Süt ve ürünlerinde sürdürülebilirlik için yeni nesil dizileme teknikleri: DNA barkodlama ve metabarkodlama

Ciniviz M., Keser G., Yılmaz Ersan L., Özcan T.

III. Ulusal Sütçülük Kongresi: 3.Sütçülük Kongresi, 5-6 Ekim, Ankara, Türkiye, 05 Ekim 2023, (Özet Bildiri) Sürdürülebilir Kalkınma

3. Novel nomenclature for butter culture

CİNİVİZ M., YILMAZ ERSAN L., KESER G., ÖZCAN T.

1st International Traditional Food and Sustainable Food Systems Symposium, August,10, Mersin, Turkey, Mersin, Türkiye, 10 Ağustos 2022, (Özet Bildiri)

4. Genetic heritage and traditional cheeses

KESER G., ÖZCAN T., CİNİVİZ M., YILMAZ ERSAN L.

1st International Traditional Food and Sustainable Food Systems Symposium, August,10, Mersin, Turkey, Mersin, Türkiye, 10 Ağustos 2022, (Özet Bildiri)

5. Evaluation of somatic cell count of raw milk depending on seasonal variation

CİNİVİZ M., KESER G., ARAL BAŞKAYA I., YILMAZ ERSAN L., ÖZCAN T., ÇOPUR Ö. U.

Latin American Conference on Natural and Applied Sciences, November 5-6, 2021, Villahermosa, Mexico, 291-297, Villahermosa, Meksika, 05 Kasım 2021, (Tam Metin Bildiri)

6. Effect of salt concentration on the structure and preference of Mihalic cheese

KESER G., CİNİVİZ M., ARAL BAŞKAYA I., ÖZCAN T., YILMAZ ERSAN L., ÇOPUR Ö. U., et al.

Latin American Conference on Natural and Applied Sciences, November 5-6, 2021, Villahermosa, Mexico, Villahermosa, Meksika, 05 Kasım 2021, (Tam Metin Bildiri)

Kitaplar 3

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Atıf (Scholar)

H-İndeks (Scholar)

Atıf (TrDizin)

H-İndeks (TrDizin)

Atıf (Diğer Toplam)

Proje

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Dr. GÖKÇE KESER

Yayınlar & Eserler

1. Düşük Yağlı Fermente Krema Geliştirilmesinde Geleneksel Peynir Kökenli Otokton Kültür Kullanımının Potansiyeli ve Sıcaklık Etkileşimi

2. Effect of indigenous cheese isolates via co-culture fermentation models on metabolic and lipidomic interactions of dairy cream

3. Production of Bio-Improved Butter with Lactic Acid Bacteria Isolated from Traditional Cheese Matrix and Eye Fluid

4. Aroma-active compounds and secondary lipid oxidation of cream cheese with butter by-product

5. Stretching Profile Correlated With the Aromatic Properties of Aged Light Cheese Enriched With Milk Globule Membrane Components

6. Cross-over fermentation dynamics and proteomic properties of acid gels with indigenous Lactobacillus spp. isolated from cheeses

7. The Influence of Psyllium Husk Utilized as a Carbohydrate Substitute on Textural Characteristics of Chicken Sausage and Consumer Preference

8. Bioaccessibility and antioxidant capacity of kefir-based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion

9. The probiotic chestnut-based dairy matrix: Influence on the metabolomic formation and the nutritional quality

10. Probiotic Fermentation and Organic Acid Profile in Milk Based Lactic Beverages Containing Potential Prebiotic Apple Constituents

11. Gıdaların Oral İşlenmesi ve Tribolojik Perspektif

12. Interaction of probiotic activity, antioxidative capacity, and gamma- amino butyric acid (GABA) in chestnut milk-fortified yogurt

13. Functional Composition of Grapevine Leaf and Required Procedures for the Design of the Brine Grapevine Leaf Processing Plant

14. Determining product development and consumer strategies with food texture - aroma interactions

15. Süte Uygulanan Termal Olmayan İşlemler

1. Peynirlerde propiyonik asit fermantasyon kinetiği ve tekstürel interaksiyon

2. Süt ve ürünlerinde sürdürülebilirlik için yeni nesil dizileme teknikleri: DNA barkodlama ve metabarkodlama

3. Novel nomenclature for butter culture

4. Genetic heritage and traditional cheeses

5. Evaluation of somatic cell count of raw milk depending on seasonal variation

6. Effect of salt concentration on the structure and preference of Mihalic cheese

1. TRADITIONAL TURKISH CHEESE REGISTERED AS DESIGNATION OF ORIGIN

2. Yoğurt Teknolojisi

3. Effects of ultrasound technology on milk fermentation

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Atıf (Scholar)

H-İndeks (Scholar)

Atıf (TrDizin)

H-İndeks (TrDizin)

Atıf (Diğer Toplam)

Proje

Açık Erişim