Gulsum Ucak-Ozkaya

5PUBLICATIONS
7CO-AUTHORS
Beverage chemistry and beverage sensory scienceBiologically active moleculesHorticultural crop improvement (incl. selection and breeding)Medical mycology
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Publications (5)

|Jun 22, 2026
Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced-Calorie Sour Cherry Beverages During Cold Storage.

|Aug 29, 2025
Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory Properties.

Perihan Kubra Akman, Gulsum Ucak Ozkaya, Beyzanur Duskun

|Mar 31, 2025
A Hybrid N-AHP-Based TOPSIS Decision Support Approach for Investigation of the Effect of Different Solvents on the Bioactive Properties, Anticancer, and Antimicrobial Activities of Aronia melanocarpa Extract.

Gulsum Ucak Ozkaya

|Sep 17, 2024
The advantages and trends of lactic acid fermentation in the production of innovative fruit puree: Analysis with PROMETHEE and cluster.

Gulsum Ucak-Ozkaya

|Nov 17, 2019
Antimicrobial Susceptibility Test for the Determination of Resistant and Susceptible S. aureus and Enterococcus spp. Using a Multi-Channel Surface Plasmon Resonance Device.

Gulsum Ucak Ozkaya, Muhammed Zeki Durak, Isin Akyar

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Frequent Collaborators

2 joint publications

Perihan Kubra Akman

2 joint publications

Gozde Kutlu

2 joint publications

Fatih Tornuk

2 joint publications

Hasan Yetim