Dr. Öğr. Üyesi Murat Emre TERZİOĞLU

Yayın Ağı

Makaleler 27

1. Biochemical and peptidomic profile of ice creams enriched with Chlorella vulgaris and sweetened with stevia

Terzioğlu M. E.

APPLIED SCIENCES , cilt.16, sa.20, ss.10303, 2026 (Hakemli Dergi)

2. Lipid oxidation status, antioxidant capacity, and fatty acid profiles of homemade butters produced from different milk species

Terzioğlu M. E., Tekgül Z. Ç.

TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , cilt.14, sa.11, ss.3166-3173, 2026 (TRDizin)

3. A Review on Modeling the Fermentation Process of Dairy Products Using Multi-Omics and Artificial Intelligence Approaches

Terzioğlu M. E., Tekgül Z. Ç.

Fermentation , cilt.12, sa.8, 2026 (SCI-Expanded, Scopus)

4. Oat-Based Vegan Yogurt Alternatives Enriched with Mung Bean and Black Bean Protein Isolates: Nutritional and In Silico Potential Bioactive Peptide Estimation

Terzioğlu M. E., Ekiz Terzioğlu E.

Foods , cilt.15, sa.16, 2026 (SCI-Expanded, Scopus)

5. **Comprehensive nutritional and biofunctional assessment of insect-enriched coconut (Cocos nucifera L.) milk kefir: from micronutrients to enzyme inhibition**

MACİT E., TERZİOĞLU M. E.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.20, ss.8704-8717, 2026 (SCI-Expanded, Scopus)

6. Goat kefir as a delivery system for algae bioactive compounds: nutraceutical properties and potential peptidomic characterization by Q-TOF LC/MS

Terzioğlu M. E., Edebali̇ E., Bakırcı İ.

Journal of Food Measurement and Characterization , cilt.20, sa.3, ss.3560-3574, 2026 (SCI-Expanded, Scopus)

7. Investigation of quality criteria and antioxidant capacity of ice cream enriched with Chlorella vulgaris

Terzioğlu M. E.

TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , cilt.14, sa.2, ss.514-518, 2026 (TRDizin)

8. Effect of fresh and dried broccoli (Brassica oleracea var. italica) florets and stems on properties of camel kefirs

Terzioğlu M. E.

Italian Journal of Food Science , cilt.38, sa.1, ss.336-348, 2026 (Scopus)

9. Nutritional profile of probiotic goat yoghurt ice cream enriched with iron fumarate and pomegranate seed powder Nutritivni profil probiotičkog sladoleda od kozjeg jogurta obogaćenog željezo-fumaratom i prahom sjemenki nara

Terzioğlu M. E., Edebali E., Tekgül Z. Ç.

Mljekarstvo , cilt.76, sa.4, ss.235-246, 2026 (SCI-Expanded, Scopus)

10. Evaluation of lor cheeses sold in Erzurum province in terms of various physicochemical properties and elemental composition

Terzioğlu M. E.

GIDA , cilt.51, sa.1, ss.178-186, 2026 (TRDizin)

11. Functional characteristics of ice creams enriched with Aronia melanocarpa and Sambucus nigra L. extracts

TERZİOĞLU M. E., MACİT E.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.50, sa.1, ss.101-115, 2026 (SCI-Expanded, Scopus, TRDizin)

12. Comparison of vegan kefirs enriched with date seed powder with kefirs produced from cow milk in terms of physicochemical properties, free amino acid profile, organic acid profile and phenolic compound profile

Terzioğlu M. E.

International Journal of Gastronomy and Food Science , cilt.41, 2025 (SCI-Expanded, Scopus)

13. Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and Classical Yogurt Culture

Terzioğlu M. E., Bakırcı İ.

Probiotics and Antimicrobial Proteins , cilt.16, sa.5, ss.1566-1582, 2024 (SCI-Expanded, Scopus)

14. **Investigation of the Elemental Contents, Functional and Nutraceutical Properties of Kefirs Enriched with Spirulina platensis, an Eco-friendly and Alternative Protein Source**

Terzioğlu M. E., Edebali E., Bakırcı İ.

BIOLOGICAL TRACE ELEMENT RESEARCH , cilt.202, sa.6, ss.2878-2890, 2024 (SCI-Expanded, Scopus)

15. Alternatif protein kaynağı Spirulina platensis ile zenginleştirilen kefirin γ- aminobütirik asit (GABA), karnosin, anserin, 5-hidroksimetilfurfural (HMF) ve indirgen şeker içeriği

Terzioğlu M. E., Edebali E., Bakırcı İ.

Harran Tarım ve Gıda Bilimleri Dergisi , cilt.28, sa.1, ss.118-130, 2024 (TRDizin)

16. Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations

Terzioğlu M. E., Bakırcı İ.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.20, sa.1, ss.37-50, 2024 (SCI-Expanded, Scopus)

17. The effects of safflower oil on growth performance, meat quality, carcass composition and oxidative stress in Japanese quails

Daş A., Doğan Daş B., Avcı M., Kahraman M., Güngören G., Bozkaya F., et al.

Dicle Üniversitesi Veteriner Fakültesi Dergisi , cilt.16, sa.2, ss.112-121, 2023 (TRDizin)

18. Effect of banana and ABT-2 probiotic culture use on quality parameters and microstructure of buffalo yoghurt

Terzioğlu M. E., Bakırcı H.

JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE , sa.6, ss.171-179, 2023 (SCI-Expanded)

19. Volatile compounds, antioxidant activity, ACE inhibitory activity, HMF content and microstructure of fruit yoghurts

Bakırcı İ., Terzioğlu M. E., Akkaya İ.

MLJEKARSTVO , cilt.73, sa.4, ss.250-262, 2023 (SCI-Expanded, Scopus)

20. Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties

Terzioğlu M. E., Bakırcı İ., Öz E., Brennan C. S., Huppertz T., Amarowicz R., et al.

INTERNATIONAL DAIRY JOURNAL , cilt.146, ss.105749, 2023 (SCI-Expanded, Scopus)

21. Çilekle zenginleştirilmiş manda yoğurdunun kalite karakteristikleri ile yağ asidi kompozisyonu, ACE inhibitör aktivite ve HMF içeriği bakımından incelenmesi

Terzioğlu M. E., Arslaner A., Bakırcı İ.

GIDA , cilt.48, sa.2, ss.381-393, 2023 (TRDizin)

22. Comparison of buffalo's, sheep's and goat's yoghurts in terms of their antioxidant activity, angiotensin-converting enzyme (ACE) inhibitory activity, volatile compound content and 5-hydroxymethylfurfural (HMF) content

Terzioğlu M. E., Bakırcı İ.

MEDYCYNA WETERYNARYJNA-VETERINARY MEDICINE-SCIENCE AND PRACTICE , cilt.79, sa.3, ss.148-152, 2023 (SCI-Expanded, Scopus)

23. Fatty acid composition, cholesterol content, volatile compounds, antioxidant activity, phenolic compounds, and microstructure of sheep yoghurt enriched with the addition of kiwi and banana

Terzioğlu M. E., Bakırcı İ.

JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE , cilt.74, sa.1, ss.11-17, 2023 (SCI-Expanded, Scopus)

24. Effect of pineapple addition at different rates to probiotic sheep yoghurt on antioxidant Activity, 5-hydroxymethylfurfural (HMF) content, and ABT-2 probiotic culture growth

Terzioğlu M. E., Yıldız Küçük N., Bakırcı İ.

Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi , cilt.15, sa.1, ss.84-97, 2022 (TRDizin)

25. Assessment of Anti-Obesity Potential and Techno-Functional Properties of Bougainvillea spectabilis Willd. Bracts

Kumar M., Kaushik D., Kaur J., Proestos C., Öz F., Kumar A., et al.

SEPARATIONS , cilt.9, sa.12, 2022 (SCI-Expanded, Scopus)

26. New packaging methods used in the dairy industry

TERZİOĞLU M. E., BAKIRCI İ.

ATA-GIDA DERGİSİ/ATA-FOOD JOURNAL , cilt.1, sa.2, 2022 (Hakemli Dergi)

27. Lisans öğrencilerinin süt tüketim alışkanlıklarının ve davranışlarının belirlenmesi

Terzioğlu M. E., Bakırcı İ.

GIDA , cilt.44, sa.1, ss.163-172, 2019 (TRDizin)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 25

1. Determination of the mineral profile, antioxidant capacity, and physicochemical properties of kefir enriched with β-glucan and different forms of iron

Terzioğlu M. E., Edebali E., Bakırcı İ., Tekgül Z. Ç.

Meetcon-Work V. International Food, Agriculture and Veterinary Sciences, Konya, Türkiye, 5 - 09 Ekim 2026, ss.112-122, (Tam Metin Bildiri)

2. Determination of antioxidant capacity and molecular structure properties of koumiss

Bayrak B., Özdemir V. F., Tekgül Z. Ç., Terzioğlu M. E.

Meetcon-Aegean 4. International Congress of Modern Scientific Research, İzmir, Türkiye, 19 - 21 Eylül 2026, ss.103-109, (Tam Metin Bildiri)

3. Determination of nutritional values and structural characteristics of mascarpone cheeses enriched with oleaster seed and black grape seed powders

Bayrak B., Tekgül Z. Ç., Terzioğlu M. E.

13. International Marmara Scientific Research and Innovation Congress, İstanbul, Türkiye, 29 - 30 Ağustos 2026, ss.251-273, (Tam Metin Bildiri)

4. Impact of matcha fortification on the physicochemical characteristics and antioxidant activity of cow and oat kefirs

Tekgül Z. Ç., Özdemir V. F., Bayrak B., Terzioğlu M. E.

Aserc 4th International Congress on Health, Engineering, Architecture and Mathematics, Sankt-Peterburg, Rusya, 23 - 29 Temmuz 2026, ss.200-207, (Tam Metin Bildiri)

5. Determination of nutritional properties of goat yogurt enriched with butternut squash (Cucurbita moschata) peel powder

Terzioğlu M. E., Edebali E., Bakırcı İ.

Meetcon-Work International Food, Agriculture and Veterinary Sciences Congress, Şanlıurfa, Türkiye, 14 - 16 Aralık 2025, ss.501-507, (Tam Metin Bildiri)