Dr. Öğr. Üyesi MUHAMMED ZAHİD KASAPOĞLU

1. Pangenomics of Limosilactobacillus fermentum reveals genomic diversity and bacteriocin activity against Staphylococcus aureus and Escherichia coli

KASAPOĞLU M. Z., ACAR I., Gumustop I., Erol I., KURT İ. Ç., Ortakcı F.

Scientific Reports , cilt.16, sa.1, 2026 (SCI-Expanded, Scopus)

2. Antibody-free Molecularly Imprinted Lateral Flow Platform For Rapid Lactic Acid Analysis in Fermented Foods

KASAPOĞLU M. Z., Avci E., Şahin M. N., İşeri E., Türkcan C.

Food Analytical Methods , cilt.19, sa.8, 2026 (SCI-Expanded, Scopus)

3. Effect of Using Fructooligosaccharide and Isomaltooligosaccharides in Cocoa–Hazelnut Spread as Sugar Substitute and Prebiotic on Estimated Glycemic Index and Quality Parameters

Kardes M., TEKİN ÇAKMAK Z. H., Bekiroglu H., Baycar A., KARASU S., Yilmaz M. T., et al.

Foods , cilt.15, sa.13, 2026 (SCI-Expanded, Scopus)

4. Effects of Polysaccharide Coating on Cell-Surface Association and Endocytic Uptake of PLGA Nanomicelles in MCF-7 Cells

Alkan A. B., Develi Arslanhan E. N., BAHADORI F., KASAPOĞLU M. Z., AKBAŞ F., Susgun S., et al.

Pharmaceutics , cilt.18, sa.1, 2026 (SCI-Expanded, Scopus)

5. Optimization of Microfluidizer-Produced PLGA Nano-Micelles for Enhanced Stability and Antioxidant Efficacy: A Quality by Design Approach

Develi Arslanhan E. N., BAHADORI F., Eskandari Z., KASAPOĞLU M. Z., Mankan E.

Pharmaceutics , cilt.18, sa.1, 2026 (SCI-Expanded, Scopus)

6. Physicochemical characterization of glucan AK7 produced by quinoa sourdough isolate Leuconostoc mesenteroides AK7

İspirli H., Arslan Ş., Tuncer F., KASAPOĞLU M. Z., Ortakcı F., Tuncil Y. E., et al.

International Journal of Biological Macromolecules , cilt.319, 2025 (SCI-Expanded, Scopus)

7. Assessing the Antibiotic Resistance in Food Lactic Acid Bacteria: Risks in the Era of Widespread Probiotic Use

Refaat S. S., Erdem Z. A., KASAPOĞLU M. Z., Ortakcı F., Dertli E.

Food Science and Nutrition , cilt.13, sa.8, 2025 (SCI-Expanded, Scopus)

8. Utilization of safflower seed by-product protein for gluten-free muffin production: A physicochemical and rheological perspective

KASAPOĞLU M. Z., ACAR I.

LWT , cilt.223, 2025 (SCI-Expanded, Scopus)

9. A New Monohydrogen Phosphate-Selective Carbon Composite Membrane Electrode for Soil Water Samples

Tavukcuoglu O., Erci V., Ciftci F., IŞILDAK İ., KASAPOĞLU M. Z.

C-Journal of Carbon Research , cilt.11, sa.1, 2025 (ESCI, Scopus)

10. Development of Gluten-Free Cakes Using Protein Concentrate Obtained from Cold-Pressed Terebinth (Pistacia terebinthus L.) Oil By-Products

ÖZGÖLET M., KARASU S., KASAPOĞLU M. Z.

Foods , cilt.14, sa.6, 2025 (SCI-Expanded, Scopus)

11. Siyah Havuç Örneklerinde Farklı Kurutma Yöntemlerinin Antioksidan Aktivite, Antosiyanin Profili ve Renk Üzerindeki Etkisi

KASAPOĞLU M. Z.

JOURNAL OF ANATOLIAN ENVIRONMENTAL AND ANIMAL SCIENCES , cilt.9, sa.3, ss.341-347, 2024 (TRDizin)

12. Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics

ÖZGÖLET M., KASAPOĞLU M. Z., Avcı E., KARASU S.

Foods , cilt.13, sa.16, 2024 (SCI-Expanded, Scopus)

13. Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Avci E., AKÇİÇEK A., TEKİN ÇAKMAK Z. H., KASAPOĞLU M. Z., SAĞDIÇ O., KARASU S.

ACS Omega , cilt.9, sa.9, ss.10243-10252, 2024 (SCI-Expanded, Scopus)

14. Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit

AKÇİÇEK A., Avci E., TEKİN ÇAKMAK Z. H., Kasapoglu M. Z., SAĞDIÇ O., KARASU S.

ACS Omega , cilt.8, sa.44, ss.41603-41611, 2023 (SCI-Expanded, Scopus)

15. Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability

Avci E., TEKİN ÇAKMAK Z. H., ÖZGÖLET M., KARASU S., KASAPOĞLU M. Z., Ramadan M. F., et al.

Foods , cilt.12, sa.7, 2023 (SCI-Expanded, Scopus)

16. Effect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berries

Turan B., TEKİN ÇAKMAK Z. H., KAYACAN ÇAKMAKOĞLU S., KARASU S., Kasapoglu M. Z., Avci E.

Processes , cilt.11, sa.3, 2023 (SCI-Expanded, Scopus)

17. The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream

Kasapoglu M. Z., Sagdic O., Avci E., Cakmak Z. H. T., Karasu S., Turker S.

FOODS , cilt.12, ss.650-666, 2023 (SCI-Expanded, Scopus)

18. Development and Validation of a Simple Ultra Fast Liquid Chromatographic Method for the Simultaneous Determination of Aspartame, Acesulfame-K, Caffeine and Sodium Benzoate in Dietic Soft Drinks

Üstün Özgür M., Kasapoğlu M. Z.

Journal of Analytical Chemistry , cilt.74, sa.6, ss.555-564, 2019 (SCI-Expanded, Scopus)

Dr. Öğr. Üyesi MUHAMMED ZAHİD KASAPOĞLU

Yayınlar & Eserler

1. Pangenomics of Limosilactobacillus fermentum reveals genomic diversity and bacteriocin activity against Staphylococcus aureus and Escherichia coli

2. Antibody-free Molecularly Imprinted Lateral Flow Platform For Rapid Lactic Acid Analysis in Fermented Foods

3. Effect of Using Fructooligosaccharide and Isomaltooligosaccharides in Cocoa–Hazelnut Spread as Sugar Substitute and Prebiotic on Estimated Glycemic Index and Quality Parameters

4. Effects of Polysaccharide Coating on Cell-Surface Association and Endocytic Uptake of PLGA Nanomicelles in MCF-7 Cells

5. Optimization of Microfluidizer-Produced PLGA Nano-Micelles for Enhanced Stability and Antioxidant Efficacy: A Quality by Design Approach

6. Physicochemical characterization of glucan AK7 produced by quinoa sourdough isolate Leuconostoc mesenteroides AK7

7. Assessing the Antibiotic Resistance in Food Lactic Acid Bacteria: Risks in the Era of Widespread Probiotic Use

8. Utilization of safflower seed by-product protein for gluten-free muffin production: A physicochemical and rheological perspective

9. A New Monohydrogen Phosphate-Selective Carbon Composite Membrane Electrode for Soil Water Samples

10. Development of Gluten-Free Cakes Using Protein Concentrate Obtained from Cold-Pressed Terebinth (Pistacia terebinthus L.) Oil By-Products

11. Siyah Havuç Örneklerinde Farklı Kurutma Yöntemlerinin Antioksidan Aktivite, Antosiyanin Profili ve Renk Üzerindeki Etkisi

12. Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics

13. Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

14. Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit

15. Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability

16. Effect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berries

17. The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream

18. Development and Validation of a Simple Ultra Fast Liquid Chromatographic Method for the Simultaneous Determination of Aspartame, Acesulfame-K, Caffeine and Sodium Benzoate in Dietic Soft Drinks

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Açık Erişim