• Uluslararası Hakemli Dergilerde Yayımlanan Makaleler
• 1 Makambai Azhar, Mazhitova, Aichurok, KORKUT ALTINTAŞ AYLİN, KULEAŞAN HAKAN, Application of selected lactic acid bacteria isolates for bread production without baker’s yeast. Food Science and Biotechnology , 3279-3290. Doi: 10.1007/s10068-024-01571-7, (2024), (SCI-Expanded)
• 2 Al-Sahho Hussein, KULEAŞAN HAKAN, Effect of Ozone Treatment on Microbiological Properties of Stored Wheat. Food and Nutrition Sciences , 140-150. Doi: 10.4236/fns.2024.152008, (2024), (Endekste taranmıyor)
• 3 SAVICI MERVE, KARACA ÇELİK KEZBAN ESEN, BAŞ MURAT, KULEAŞAN HAKAN, KORKUT ALTINTAŞ AYLİN, Production of snack bar enriched with paraprobiotics grown in banana peel medium, nutritional, sensory and quality parameters. ARAN Ediciones , 1166-1175. Doi: 10.20960/nh.04785, (2023), (SCI-Expanded) Q4
• 4 KOYUNCU MEHMET ALİ, KULEAŞAN HAKAN, ERBAŞ DERYA, Bodur Elif, Using low dose fungicide by combining with intermittent ozone treatment to reduce fungicide residue, microbial load and quality losses in orange fruit during long term storage. Elsevier BV Doi: 10.1016/j.foodcont.2022.109363, (2023), (SCI) Q1
• 5 BÜYÜKSIRIT BEDİR TUBA, KULEAŞAN HAKAN, Purification and characterization of a Metschnikowia pulcherrima killer toxin with antagonistic activity against pathogenic microorganisms. Springer Science and Business Media LLC Doi: 10.1007/s00203-022-02940-8, (2022), (SCI-Expanded)
• 6 BÜYÜKSIRIT BEDİR TUBA, KULEAŞAN HAKAN, Aroma Profile and Phenolic Content of Honey Wine Produced from Wild Rose Fruit. CSIR-National Institute of Science Communication and Policy Research (NIScPR), 81(4), , 426-433. Doi: 10.56042/jsir.v81i04.45839, (2022), (SCI-Expanded)
• 7 BÜYÜKSIRIT BEDİR TUBA, KULEAŞAN HAKAN, A natural approach, the use of killer toxin produced by Metschnikowia pulcherrima in fresh ground beef patties for shelf life extention. International Journal of Food Microbiology, 345(109154), Doi: 10.1016/j.ijfoodmicro.2021.109154, (2021), (SCI-Expanded) Q1
• 8 alp duygu, KULEAŞAN HAKAN, KORKUT ALTINTAŞ AYLİN, The importance of the S-layer on the adhesion and aggregation ability of Lactic acid bacteria. MOLECULAR BIOLOGY REPORTS Doi: 10.1007/s11033-020-05430-6, (2020), (SCI) Q4
• 9 alp duygu, KULEAŞAN HAKAN, Determination of competition and adhesion abilities of lactic acid bacteria against gut pathogens in a whole-tissue model. Bioscience of Microbiota, Food and Health Doi: doi: 10.12938/bmfh.2020-033, (2020), (SCI-Expanded) Q4
• 10 alp duygu, KULEAŞAN HAKAN, Adhesion mechanisms of lactic acid bacteria: conventional and novel approaches for testing. World Journal of Microbiology and Biotechnology, 35(10), Doi: 10.1007/s11274-019-2730-x, (2019), (SCI-Expanded)
• 11 DİLMAÇÜNAL TUBA, ERBAŞ DERYA, KOYUNCU MEHMET ALİ, onursal cemile ebru, KULEAŞAN HAKAN, Efficacy of some antimicrobial treatments compared to sodium hypochlorite on physical, physiological and microbial quality of fresh-cut melons (Cucumis melo L. var. inodorus). LWT - Food Science and Technology, 59(2), , 1146-1151. Doi: 10.1016/j.lwt.2014.07.033, (2014), (SCI) Q2
• 12 BAŞYİĞİT KILIÇ GÜLDEN, KULEAŞAN HAKAN, Sömer V Funda, Akpınar Didem, Determining potential probiotic properties of human originated Lactobacillus plantarum strains. Biotechnology and Bioprocess Engineering, 18(3), , 479-485. Doi: 10.1007/s12257-012-0785-8, (2013), (SCI)
• 13 BAYDAR HASAN, KULEAŞAN HAKAN, KARA NİMET, SEÇİLMİŞ CANBAY HALE, kineci süleyman, The Effects of Pasteurization, Ultraviolet Radiation and Chemiclal Preservatives on Microbial Spoilage and Scent Composition of Rose Water. Journal of Essential Oil Bearing Plants, 16(2), , 151-160. Doi: 10.1080/0972060X.2013.794043, (2013), (SCI-Expanded)
• 14 ŞENOL ALTUĞ, işler Mehmet, KARAHAN AYNUR GÜL, BAŞYİĞİT KILIÇ GÜLDEN, KULEAŞAN HAKAN, gören ibrahim, SARITAŞ ÇUKUR EMİNE ÜLKÜ, KAYA SELÇUK, ÇİRİŞ İBRAHİM METİN, aktürk Onur, ARIDOĞAN BUKET, DEMİRİN HİLMİ, çakmakçı lütfü, Effect of probiotics on aspirin-induced gastric mucosal lesions. The Turkish Journal of Gastroenterology, 22(1), , 18-26. Doi: 10.4318/tjg.2011.0151, (2011), (SCI-Expanded) Q3
• 15 ŞENOL ALTUĞ, İşler Mehmet, KARAHAN AYNUR GÜL, BAŞYİĞİT KILIÇ GÜLDEN, KULEAŞAN HAKAN, KAYA SELÇUK, Keskin Muharrem, GÖREN İBRAHİM, sarıtaş ülkü, ARIDOĞAN BUKET, DELİBAŞ NAMIK, Preventive Effect of Probiotics and α-Tocopherol on Ethanol-Induced Gastric Mucosal Injury in Rats. Journal of Medicinal Food , 173-179. Doi: 10.1089/jmf.2010.0040, (2011), (SCI)
• 16 KOYUNCU MEHMET ALİ, KOYUNCU FATMA, DİLMAÇÜNAL TUBA, Çetinbaş Mehmet, KULEAŞAN HAKAN, COLD STORAGE OF FRESH-CUT ’xxGRANNY SMITH’xx APPLES. Acta Horticulturae , 307-317. Doi: 10.17660/ActaHortic.2010.876.41, (2010), (SCI-Expanded)
• 17 BAŞYİĞİT KILIÇ GÜLDEN, KULEAŞAN HAKAN, Eralp İsmail, KARAHAN AYNUR GÜL, Manufacture of Turkish Beyaz cheese added with probiotic strains. LWT - Food Science and Technology, 42(5), , 1003-1008. Doi: 10.1016/j.lwt.2008.12.015, (2009), (SCI)
• 18 ÖZKAN GÜLCAN, KULEAŞAN HAKAN, Çelik Sezgin, GÖKTÜRK RAMAZAN SÜLEYMAN, Ünal Orhan, Screening of Turkish endemic Teucrium montbretii subsp pamphylicum extracts for antioxidant and antibacterial activities. FOOD CONTROL, 18(5), , 509-512. Doi: 10.1016/j.foodcont.2005.12.009, (2007), (SCI)
• 19 ÖZKAN GÜLCAN, ŞİMŞEK BEDİA, KULEAŞAN HAKAN, Antioxidant activities of Satureja cilicica essential oil in butter and in vitro. JOURNAL OF FOOD ENGINEERING, 79(4), , 1391-1396. Doi: 10.1016/j.jfoodeng.2006.04.020, (2007), (SCI) Q3
• 20 BAŞYİĞİT KILIÇ GÜLDEN, KULEAŞAN HAKAN, KARAHAN AYNUR GÜL, Viability of human-derived probiotic lactobacilli in ice cream produced with sucrose and aspartame. JOURNAL OF INDUSTRIAL MICROBIOLOGY BIOTECHNOLOGY, 33(9), , 796-800. Doi: 10.1007/s10295-006-0128-x, (2006), (SCI)
• 21 KULEAŞAN HAKAN, Çakmakçı lütfü, Effect of reuterin produced by Lactobacillus reuteri on the surface of sausages to inhibit the growth of Listeria monocytogenes and Salmonella spp.. NAHRUNG-FOOD, 46(6), , 408-410. Doi: 10.1002/1521-3803(20021101)46:6408::AID-FOOD4083.0.CO2-T, (2002), (SCI) Q2
• 22 KULEAŞAN Hakan, ÇAKMAKÇI MEHMET LÜTFÜ, Effect of reuterin produced by Lactobacillus reuteri on the surface of sausages to inhibit the growth of Listeria monocytogenes and Salmonella spp.. NAHRUNG, 46(6), , 408-410. Doi: 10.1002/1521-3803(20021101)46:6408::AID-FOOD4083.0.CO2-T, (2002), (Endekste taranmıyor)

• Ulusal Hakemli Dergilerde Yayımlanan Makaleler
• 1 AKBULUT SELEN, KULEAŞAN HAKAN, KONSERVE HİNDİ SOSİS ÜRETİMİNDE ISIL İŞLEM VE DEPOLAMA SÜRESİNİN BAZI KALİTE ÖZELLİKLERİ ÜZERİNDEKİ ETKİSİ. Association of Food Technology, Turkey Doi: 10.15237/gida.GD21128, (2022), (TR DİZİN)
• 2 ALP DUYGU, KULEAŞAN HAKAN, DÖRT FARKLI POTANSİYEL PROBİYOTİK KÜLTÜR KULLANILARAK ÜRETİLEN TÜRK TİPİ SARIMSAK TURŞULARININ BAZI ÖZELLİKLERİ. Association of Food Technology, Turkey Doi: 10.15237/gida.GD22038, (2022), (TR DİZİN)
• 3 GÜLAL BEKİR, KOYUNCU MEHMET ALİ, KULEAŞAN HAKAN, The Change of Microbial Load and Quality in Fresh-Cut Leek Treated with Ozonated Water during Cold Storage. Igdir University Doi: 10.21597/jist.1069346, (2022), (TR DİZİN)