• Sözeri Atik, D.*, Palabiyik, I., Tirpanci Sivri, G., Uzun, S., Koç, Y., & Çalışır, K. Improving Cleaning Efficiency through the Measurement of Food Fouling Adhesive Strength. ACS Omega, 2024. *Corresponding author

​​

• Sözeri Atik, D.*, Öztürk, H. İ., & Akın, N. Perspectives on the yogurt rheology. International Journal of Biological Macromolecules, 2024. *Corresponding author

 

• Alaçam, M., Çinsar, M., Gunes, R., Bölük, E., Sözeri Atik, D., & Palabiyik, I. Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling. Food Chemistry, 2024.

 

• Pandiselvam, R,. Yuksel Aydar, A., Aksoylu Ozbek, Z., Sözeri Atik, D., Sufer, O., Taskin, B., Olum, E., Ramniwas, S., Rustagi, & S., Cozzolino, D. Farm to fork applications: How vibrational spectroscopy can be used along the whole value chain? Critical Reviews in Biotechnology, 2024

​

• Sözeri Atik, D., Huppertz, T., Melting of natural cheese: A review, International Dairy Journal, 2023.

 

• Atayoglu, A. T., Sözeri Atik, D.*, Bölük, E., Gürbüz, B., Ceylan, F. D., Çapanoğlu, E., Atayolu, R., Paradkar, A., Fearnley, J., Palabiyik, I., Evaluating bioactivity and bioaccessibility properties of the propolis extract prepared with l-lactic acid: An alternative solvent to ethanol for propolis extraction. Food Bioscience, 2023. *Corresponding author

 

• Sözeri Atik, D.*, Öztürk, H. İ., Akın, N., & Özer, B. Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts. International Dairy Journal, 2023. *Corresponding author

​​

• Palabiyik, İ., Sözeri Atik, D., Tırpancı Sivri, G., Uzun, S., Kahyaoğlu, L. N., Koç, Y., Çelebi, E., Çalışır, K., Bölük, E., Optimization of temperature for effective cleaning with a novel cleaning rig: influence of soil and surface types, Food and Bioproducts Processing, 2022

​​

• Sözeri Atik, D.*, Demirci, M., Toker, Ö. S., Palabiyik, İ., Development of a novel rheological method for determining melting properties of gelatin-based gummies, International Journal of Biological Macromolecules, 2022. *Corresponding author

​​

• Sözeri Atik, D.*, Bölük, E., Bildik, F., Altay, F., Torlak, E., Kaplan, A. A., Kopuk B., Palabıyık İ., Particle morphology and antimicrobial properties of electrosprayed propolis, Food Packaging and Shelf Life, 2022. *Corresponding author

​​

• Altinok, E., Kurultay, S., Boluk, E., Sözeri Atik, D., Kopuk, B., Gunes, R., Palabiyik, I., Konar, N. and Toker, O.S., Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution. International Journal of Food Science & Technology, 2022.

​​

• Sözeri Atik, D.*, Akın N., Akal H. C., Koçak C., The Determination of Volatile Profile During the Ripening Period of Traditional Tulum Cheese from Turkey, Produced in Anamur in the Central Taurus Region and Ripened in Goatskin, International Dairy Journal, Vol. 117, 2021. *Corresponding author

​​

• Demirci, S., Öztürk, H. İ., Sözeri Atik, D., Koçak, C., Demirci, T., & Akın, N. Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening. European Food Research and Technology, 1-12, 2021.

​​

• Demirci T., Akın N., Sözeri Atik, D.*, Özkan E. R., Dertli E., Akyol İ., Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE, LWT-Food Science and Technology, pp. 110701, 2021. *Corresponding author

​​

• Sözeri Atik, D., Gürbüz, B., Bölük, E., & Palabıyık, İ. Development of vegan kefir fortified with Spirulina platensis. Food Bioscience, 42, 101050, 2021.

​​

• Bölük, E., Sözeri Atik, D., Kolaylı, S., Demirci, A. Ş., & Palabiyik, I. Delivery of phenolics and caffeic acid phenethyl ester by propolis resin: Chewing gum system. Food Bioscience, 41, 101090, 2021.

​​

• Çoban, B., Bilgin, B., Yurt, B., Kopuk, B., Sözeri Atik, D., & Palabiyik, I. Utilization of the barberry extract in the confectionery products. LWT-Food Science and Technology, 145, 111362, 2021.

​​

• Kolaylı S., Palabıyık İ., Sözeri Atik, D., Keskin M., Bozdeveci A., Alpay Karaoğlu Ş., Comparison of antibacterial and antifungal effects of different varieties of honey and propolis samples, Acta Alimentaria, vol. 49, pp. 515-523, 2020.

​​

• Sözeri Atik, D., Demirci T., Öztürk H. İ., Aydın S., Sert D., Akın N., Chia seed mucilage versus guar gum: effects on microstructural, textural, and antioxidative properties of set-type yoghurts, Brazilian Archives of Biology and Technology, vol. 63, 2020.

​​

• Sözeri Atik, D., Bölük E., Toker Ö. S., Palabıyık İ., Konar N., Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate, LWT-Food Science and Technology, 2020.

​​

• Demirci T., Sert D., Aktaş K., Sözeri Atik, D., Öztürk Negiş H. İ., Akın N., Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts, LWT-Food Science and Technology, pp. 108855, 2020.

​​

• Demirci T., Öztürk H. İ., Oraç A., Konak Göktepe Ç., Sözeri Atik D., Aktaş K., Aydın S., Sert D., Akın N., Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: Impact onantioxidative, textural properties and survival of different probiotics, Journal of Food Science and Technology-Mysore, 2019.

​​

• Öztürk Negiş H. İ., Aydın S., Sözeri Atik D., Demirci T., Sert D., Akın N., Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics, LWT-Food Science and Technology, pp. 620-626, 2018.

​​

• Demirci T., Aktaş K., Sözeri Atik D., Öztürk Negiş H. İ., Akın N., Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits, Journal of Functional Foods, pp. 396-403, 2017.