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Didem Şahingil

Observed names: D Sahingil, D. Sahingil, Didem Sahingil, Didem ŞAHİNGİL, DİDEM ŞAHİNGİL, SAHINGIL, D., Sahingil, Didem
Institution: Inonu University
ORCID: 0000-0002-7354-0679
Observed ORCID: 0000-0002-7354-0679
OpenAlex ID: A5034939981
Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification
2022 · D. Sahingil, A.A. Hayaloglu · International Journal of Gastronomy and Food Science · 59
An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage
2022 · K. Uruc, A. Tekin, et al. · Innovative Food Science & Emerging Technologies · 56
GC/MS-Olfactometric Characterization of the Volatile Compounds, Determination Antimicrobial and Antioxidant Activity of Essential Oil from Flowers of Calendula ( Calendula officinalis L .)
2019 · Didem Sahingil · Journal of Essential Oil Bearing Plants · 50
Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening
2013 · A.A. Hayaloglu, C. Tolu, et al. · Journal of Dairy Science · 50
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Characterization of lactococcin BZ produced by Lactococcus lactis subsp. lactis BZ isolated from boza
2011 · DİDEM ŞAHİNGİL, HİLAL İŞLEROĞLU, et al. · TURKISH JOURNAL OF BIOLOGY · 45
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A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses
2020 · Erhan Sulejmani, Didem Sahingil, et al. · International Dairy Journal · 42
Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese
2013 · A.A. Hayaloglu, K. Yasar, et al. · Small Ruminant Research · 42
Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture
2014 · Didem Sahingil, Ali A. Hayaloglu, et al. · Dairy Science and Technology · 41
Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters
2022 · Oktay Yildiz, Hacer Gurkan, et al. · European Food Research and Technology · 40
Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature
2014 · Didem Sahingil, Ali A. Hayaloglu, et al. · Journal of Dairy Research · 39
Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese
2019 · Mostafa Soltani, Didem Sahingil, et al. · Journal of Food Science and Technology · 35
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ACE-inhibitory activities of peptide fractions (<3 kDa) and identification of peptide sequence by MALDI-ToF-MS in model cheeses incorporating different Lactobacillus species
2022 · D. Sahingil, Y. Gokce, et al. · Journal of Food Composition and Analysis · 22
Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin
2016 · M. Soltani, D. Sahingil, et al. · Journal of Dairy Science · 21
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Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology
2018 · D. Sahingil, Y. Gokce, et al. · LWT · 19
Isolation and characterization of a new potential source of bioactive peptides: White mulberry (Morus alba) fruits and its leaves
2023 · Fatma Tuba Kirac, Didem Sahingil, et al. · Food Chemistry Advances · 16
Determination of the effects of proteolysis-based changes by adjunct lactobacilli on the bioactivity (ACE-inhibitory and antioxidant activities) of cheese: a model cheese study
2023 · D. Sahingil, Y. Gokce, et al. · Journal of Food Science and Technology · 16
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A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid
2025 · Şerife Fidan, Ali Tekin, et al. · Innovative Food Science & Emerging Technologies · 15
Unveiling the Potential of EU PDO Registered Malatya Apricot (Prunus armeniaca L.): Compositional, Functional, Nutritional, and Economic Aspects
2025 · Şule Nur Dikilitaş Saçkesen, Sibel Karakaya, et al. · ACS Food Science & Technology · 13
Enterocin HZ produced by a wildEnterococcus faeciumstrain isolated from a traditional, starter-free pickled cheese
2014 · Zeliha Yildirim, Harun Bilgin, et al. · Journal of Dairy Research · 12
Reducing sodium in Kashar cheese by partial substitution of NaCl with KCl: Proteolysis, texture, meltability and sensory characteristics
2025 · Kurban Yaşar, Didem Şahingil, et al. · International Dairy Journal · 8
A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties
2023 · K. Altay, D. Sahingil, et al. · Food Chemistry Advances · 7
Hydrogen-rich water consumption modifies the chemical, biochemical, nutritional, and bioactive properties of the goat's colostrum and mature milk
2025 · Hilal Kanmaz, Didem Şahingil, et al. · Food Chemistry · 5
Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study
2024 · Solmaz Saremnezhad, Mostafa Soltani, et al. · Food Science & Nutrition · 5
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Characterization of Antimicrobial Peptide fraction producing Lactobacillus spp. based on LC/MS-MS and determination of ACE-inhibition activity in Kefir
2021 · Merve ATALAY, Didem ŞAHİNGİL · Tarım Bilimleri Dergisi · 5
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Effect of non-starter lactobacilli used as adjunct-culture in model cheese production on volatile compounds and free amino acid contents
2025 · Didem Şahingil, Yasemin Gökçe, et al. · Journal of Future Foods · 4
Works count: 41
Citation count: 678
H-index: 16
I10-index: 19
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