Görkem Özülkü - Concepedia

Author

Görkem Özülkü

Also Known As

G. Özülkü, Gorkem Ozulku, GÖRKEM ÖZÜLKÜ, Görkem Ozülkü, Görkem ÖZÜLKÜ, Görkem Özülkü, ÖZÜLKÜ, Görkem, ÖZÜLKÜ, Görkem; YILDIZ TECHNICAL UNIVERSITY, FACULTY OF CHEMISTRY-METALLURGY, DEPARTMENT OF FOOD ENGINEERING, DEPARTMENT OF FOOD ENGINEERING, Özülkü, Görkem

Publications

535

Citations

H-Index

Concepts

All Affiliations

Yıldız Technical University İstanbul Sabahattin Zaim Üniversitesi

GÖ

About

Görkem Özülkü is an author at Yıldız Technical University specializing in food chemistry, health sciences, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	213
2	Microbiology	2	2	56
3	Medicine	1	1	33
4	Public Health	1	1	84
5	Allergy	1	1	16

Görkem Özülkü

Publications

486

Citations

H-Index

Page 1

	Year	Citations
Rapid detection of adulteration of cold pressed sesame oil adultered with hazelnut, canola, and sunflower oils using ATR-FTIR spectroscopy combined with chemometric Görkem Özülkü, Ruşen Metin Yıldırım, Ömer Said Toker, Food Control Food ChemistryFood AuthenticationSunflower OilsFood AnalysisAnalytical Chemistry	2017	143
Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake Halime Pehlivanoğlu, Görkem Özülkü, Ruşen Metin Yıldırım, Journal of Food Processing and Preservation Food ChemistryNutritionFood PhysicWatery OleogelsFood Biophysics	2018	84
Physicochemical and nutritional properties of taro (Colocasia esculenta L. Schott) flour as affected by drying temperature and air velocity Muhammet Arıcı, Ruşen Metin Yıldırım, Görkem Özülkü, LWT Food ChemistryAir VelocityFood PhysicFood AnalysisNutritional Properties	2016	58
Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat Zeynep Hazal Tekin‐Cakmak, Salih Karasu, Inna Pototskaya, Foods	2022	54
Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages Perihan Kübra Akman, Görkem Özülkü, Fatih Törnük, LWT ProbioticFood FermentationShalgam BeveragesLactic Acid BacteriaFood Microbiology	2021	33
Biodiversity and technological properties of yeasts from Turkish sourdough Görkem Özülkü, Ruşen Metin Yıldırım, Osman Sağdıç, Food Science and Biotechnology Turkish SourdoughMicrobiologyYeastBiotechnology	2017	23
Taro flour usage in wheat flour bread and gluten‐free bread: Evaluation of rheological, technological and some nutritional properties Muhammet Arıcı, Görkem Özülkü, Burcu Kahraman, Journal of Food Process Engineering Food ChemistryIn Vitro FermentationTaro Flour AdditionGluten‐free BreadWheat Flour Bread	2020	21
Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition Görkem Özülkü, Muhammet Arıcı Journal of Food Measurement & Characterization Food ChemistryChickpea Flour AdditionTechnological PropertiesFood StructureRheology	2017	17
Bioactive and bioaccessibility characteristics of honeybee pollens collected from different regions of Turkey Kübra Özkan, Nihan Sagcan, Görkem Özülkü, Journal of Food Measurement & Characterization Food ChemistryDifferent RegionsBioaccessibility CharacteristicsAllergyEntomology	2017	16
The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality Muhammet Arıcı, Görkem Özülkü, Burcu Kahraman, Journal of Food Measurement & Characterization Taro-wheat FlourCake BattersTaro-gluten Free Flour	2020	14

Page 1