Hatice KALKAN YILDIRIM
Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Teknolojisi Anabilim Dalı
Research areas: Engineering and Technology, Food Engineering, Food Technology, Food Biotechnology, Life Sciences, Science, Technology and Society, Biotechnology, Biotechnological Processes and Fermentation Technology, Alcoholic Beverages Technology, Industrial Biotechnology
Publications
- The role of fermented foods in managing food allergies in children and adults: a systematic review (2026)
- Different co-culture approaches to increase metabolites in foods (2026)
- Food formulation: rheological and tribological determinants of oral processing and flavor perception (2026)
- Plant-enriched collagen peptides with enhanced antioxidant and sensory properties (2026)
- Amino Acid Profile, Antioxidant Activity and Hybridization Levels of Gelatin Hydrolysates Prepared with Single or Combined Enzymes From Fish Skin and Scales (2026)
- Dao (Diaminoxidase) Purification from Natural Sources and Enzyme-Enriched Food Production (2025)
- Beyond hummus—an up-to-date scientific review of chickpeas, health, and environmental impact (2025)
- Turkish Honey Coffee (2025)
- Rye (Secale cereale L.) revisited—nutritional composition, functional benefits, and role in sustainable diets (2025)
- Production of Lactic Acid From Brewer’s Spent Grain by Using Different Nitrogen Sources And Different Lactobacıllus Pentosus Strains (2025)
- New Beer Type Produced by Using Bioactive Compound - Rich Materials as an Alternatives of Hops (2025)
- Effect of Propolis on PPP2R1A and Apoptosis in Cancer Cells (2025)
- Evaluation of bioactive components and antioxidant activities of Rose canina L., Viburnum opulus L., Berberis vulgaris L. and Berberis integerrima L. subjected to different extraction methods (2025)
- The Cytotoxic Effects of Biotransformed Propolis on Healthy and Colon Cancer Cell Lines (2025)
- Production of Fermented Soy and Soy/Cow Milk Products with Probiotic Lacticaseibacillus rhamnosus GG Strain (2025)
- INNOVATIVE REDUCTION OF HISTAMINE LEVELS IN PICKLED PRODUCTS USING PLANT-DERIVED DIAMINE OXIDASE ENZYME (2025)
- Dao (Diaminoxidase) Purification from Natural Sources and Enzyme-Enriched Food Production (2025)
- Application of Olive By-Products in The Food Industry (2025)
- Application of Ultrasound Technology in Alcoholic Beverages (2025)
- Authentication of White Wines by Some Aromatic Compounds (2025)
- Application of Ultrasound Technology in Vinegar Production Stages (2025)
- New beer type produced by using bioactive compound - rich materials as an alternatives of hops (2025)
- The cytotoxic effects of bio-transformed propolis on healthy and colon cancer cell lines (2025)
- Effect of Propolis on PPP2R1A and Apoptosis in Cancer Cells (2025)
- Application of Ultrasound in Wine Production (2024)
- Bioreactor Technology for Pectin Production (2024)
- New Approaches in Debittering Methods to be Used in Table Olive Production (2024)
- Comparison of Methods Used for Production of Low Alcohol Wines (2023)
- Quality Changes in Wines Produced by Using Non-Saccharomyces Cultures (2023)
- An Innovative Application for Reducing the Amount of Histamin in Food: Enrichment with Diamine Oxidase (2023)
- Sirke Çeşitleri, Bileşimleri ve Mutfakta Kullanımı (2023)
- Şarap Çeşitleri, Bileşimleri ve Yiyecekler ile Uyumu (2023)
- Likör Çeşitleri, Bileşimleri ve Sunumu (2023)
- Use of Mixed Culture in Beer Productıon / Bira Üretiminde Karışık Kültür Kullanımı (2023)
- Low Alcohol - Non Alcoholic Beer Production By Microbial Way / Mikrobiyal Yolla Düşük Alkollü - Alkolsüz Bira Üretimi (2023)
- Solvation Methods Affect the Amount of Active Components in the Extrıact of Propolis as well as Its Anti-Inflammatory Activity in THP-1 Cells (2023)
- GIDALARDA HİSTAMİN MİKTARININ DÜŞÜRÜLMESİ İÇİN YENİLİKÇİ BİR UYGULAMA: DİAMİN OKSİDAZ İLE ZENGİNLEŞTİRME (2022)
- Propolisin Kolon Kanseri ve Sağlıklı Hücre Hatlarında INSIG2 Ve PPP2R1A Üzerine Etkisi (2022)
- Propolisin Kolon Kanseri ve Sağlıklı Hücre Hatlarında Sitotoksik ve Voltaj Kapılı Sodyum Kanalı (Nav 1.5) Düzeyine Etkisi (2022)
- Effects of Climate Change on Wıne Qualıty and Wine Industry (2022)
- Kimchi Fermantasyonu ile Üretilen Metabolitler ve Konsantrasyonlarını Etkileyen Faktörler (2022)
- Kırmızı Şaraplarda Fenolik Markerler (2022)
- Some Aromatic Compounds in Honey Wine And Spirits (2022)
- The Importance of Phenolıc Compounds Found in Some Berrıes and Factors Affectıng Their Formation (2022)
- Kudret Narında (Momordica Charantia) Bulunan Biyoaktif Bileşikler ve Kullanım Şekilleri (2022)
- Düşük Alkollü Bira İçin Kullanılan Üretim Tekniklerinin Karşılaştırılması (2022)
- Mikrobiyal Biyostimulant Üretimi (2022)
- Different approaches to enhance resveratrol content in wine (2022)
- Assessment of Propolis Treated by Different Extraction Methods (2022)
- Compositional, Nutritional and Therapeutic Values of Wine and Toxicology (2021)
- Wine Maturation and Aging (2021)
- Insights into the Role of Yeasts in Alcoholic Beverages (2021)
- Bioactive Compounds in Bee Pollen and Bioavailability (2021)
- BIOCONVERSION OF WINE POMACE BY LENTINUS EDODES IN A SOLID-STATE SYSTEM (2021)
- Bioconversion of Wine Pomace by Lentinus edodes in a Solid-State System (2021)
- Application of mixed starter culture for table olive production (2021)
- Sirke Üretimi ve Teknolojisi (2020)
- Balsamik Sirke (2020)
- Sirke Çeşitleri (2020)
- Sirke - Kadim İksir (2020)
- Insights into the role of yeasts in alcoholic beverages (2020)
- Aromatic Compounds in Honey Wine and Mead (2020)
- ALTERNATIVE METHODS OF SULFUR DIOXIDE USED IN WINE PRODUCTION (2020)
- Propolis prevents inhibition of apoptosis by potassium bromate in CCD 841 human colon cell (2020)
- Propolis Prevents Inhibition of Apoptosis by Potassium Bromate in CCD 841 human Colon Cell (2020)
- Natural alternatives of sulphur dioxide used in wine and their effects on aromatic compounds (2020)
- A specific, sensitive, simplified and fast LC– MS/MS method for plasma Lyso-GB3 levels (2019)
- Anti-Angiogenic Effect of Propolis is Closely Related to the Solvation Method and Biotransformation Process (2019)
- Cytotoxic Effect of Biologically Transformed Propolis on Hct116 Human Colon Cancer Cells (2019)
- ANTI-ANGIOGENIC EFFECT OF PROPOLIS IS CLOSELY RELATEDTO THE SOLVATION METHOD AND BIOTRANSFORMATIONPROCESS (2019)
- Chemometric properties of wines treated with natural extracts as an alternative of sulphur dioxide (2019)
- Biyoteknolojik Transformasyonla Alerjen İçeriği Düşürülmüş Propolisin THP-1 Akut Monositik Lösemi Hücreleri Üzerindeki Sitotoksik Etkisi (2019)
- Reduction of Biogenic Amines in Fermented Foods (2019)
- Induction of APAF-1 and TRAIL by bilberry tea in HCT-116 colon cancercell line (2019)
- Production of Functional Beer by Using Different Production Techniques (2019)
- Farklı Ultrasonifikasyon Yöntemleri Kullanılarak Hazırlanan Propolisin THP-1 Akut Monositik Lösemi Hücrelerinde Sitotoksik Etkisi (2019)
- Combined or Sequential Usage of Starter Cultures in Table Olive Production (2019)
- Some Special Properties of Fermented Products with Cabbage Origin: Pickled Cabbage, Sauerkraut and Kimchi (2019)
- Using of Mixed Culture During Alcohol Fermentation and its Effects on Products (2019)
- Anti-angiogenic effect of propolis is closely related to the solvation method and biotransformation process (2019)
- Cytotoxic Effect of Biologically Transformed Propolis on Hct116 Human Colon Cancer Cells (2019)
- Anti-Angiogenic Effect of Propolis is Closely Related to the Solvation Method and Biotransformation Process (2019)
- The Effects of Different Plant Extracts on Wine Phenolic Contents and Antioxidant Activities Used as an Alternatives of Sulphur Dioxide During Wine Production (2019)
- Induction of PAF-1 and TRAIL by Bilberry Tea in HCT-116 Colon Cancer Cell Line (2019)
- Allergenic Phenolic Content and Antioxidant Capacity of Biotransformed Propolis by Lactobacillus plantarum (2018)
- Farklı Çözgenlerde Hazırlanmış Propolisin Sağlıklı ve Kanser Hücre Hatları Üzerindeki Sitotoksik Etkisi (2018)
- Allergenic Phenolic Content and Antioxidant Capacity of Biotransformed Propolis by Lactobacillus plantarum (2018)
- The Effects of Different Production Techniques of Fermented Cabbage Products on Their Nutirtional Properties (2018)
- Hydroxycinnamic Acids in Wild Blueberry andEffects of Hydroxycinnamic Acids on Apoptosis (2018)
- The Effect of Different Extraction Techniques on Some Bioactive Compounds of Propolis (2018)
- Interaction of Phenoolic Compounds found in Table Olive with Salivary Proteins (2018)
- Farklı Fermantasyon Koşullarında Üretilen Fermente Kırmızılâhananın Özellikleri (2018)
- Farklı Çözgenlerde Hazırlanmış Propolisin Sağlıklı ve Kanser Hücre Hatları Üzerindeki Sitotoksik Etkisi (2018)
- Production of Phenolic Acids from Brewer’s Spent Grain by L.pentosus (2018)
- Biyolojik Olarak Transforme Edilen Propolis Örneklerinin HCT-116 Kolon Kanser Hücrelerine Sitotoksik Etiki (2018)
- Bira atığından Lactobacillus pentosus ile laktik asit üretimi (2018)
- Propolisteki Fenolik İçeriklere Coğrafi Orjinin Etkileri (2018)
- Problems of Scale-Up in Biotechnological Processes (2018)
- Propolisteki Fenolik İçeriklere Coğrafi Orijinin Etkileri (2018)
- Üzümsü Meyvelerdeki Fenolik Bileşiklerin Fermantasyon ile Değişimi (2018)