• Projelerde Yaptığı Görevler
• 1 Vegan, Probiyotik, Antioksidan Özellikli "Biyoaktif Destek" Üretim Optimizasyonu, Diğer (Ulusal), SEYDİM Zeynep Banu, 05.07.2022 - 09.05.2023 (ULUSAL)

• Uluslararası Hakemli Dergilerde Yayımlanan Makaleler
• 1 Ustaoğlu-Gençgönül Mutlu, Gökırmaklı Çağlar, Üçgül Bilgenur, SEYDİM Zeynep Banu, Karagül-Yüceer Yonca, Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts. European Food Research and Technology , 0-0. Doi: 10.1007/s00217-024-04533-9, (2024), (SCI-Expanded)
• 2 Gökırmaklı Çağlar, SEYDİM Zeynep Banu, ŞATIR Gülçin, Microbial viability and nutritional content of water kefir grains under different storage conditions. Food Science and Nutrition , 0-0. Doi: 10.1002/fsn3.4074, (2024), (SCI-Expanded)
• 3 Nixon Julian, SEYDİM ZEYNEP BANU, SEYDİM ATIF CAN, Jiang Xiuping, Bridges William C., Greene Annel, Black seed oil impact on authentic kefir microbiota. Functional Food Center, 3(10), , 217-227. Doi: 10.31989/ffs.v3i10.1210, (2023), (Diğer)
• 4 ŞATIR GÜLÇİN, SEYDİM ZEYNEP BANU, The effect of kefir fermentation on the protein profile and the monoterpenic bioactive compounds in goat milk. International Dairy Journal , 1-6. Doi: 10.1016/j.idairyj.2022.105532, (2023), (SCI-Expanded)
• 5 GÖKIRMAKLI ÇAĞLAR, YÜCEER YONCA, SEYDİM ZEYNEP BANU, Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 249(1), , 1717-1728. Doi: 10.1007/s00217-023-04242-9, (2023), (SCI-Expanded)
• 6 SEYDİM ZEYNEP BANU, ŞATIR GÜLÇİN, GÖKIRMAKLI ÇAĞLAR, Use of mandarin and persimmon fruits in water kefir fermentation. Food Science & Nutrition, 11(10), , 5890-5897. Doi: 10.1002/fsn3.3561, (2023), (SCI-Expanded)
• 7 Manjunatha Vishal, Jiang Xiuping, Nixon Julian E., SEYDİM Zeynep Banu, Seydim Atif C., Greene Annel K., Mathis Greg F., Lumpkins Brett S., Güzel-Seydim Zeynep B., Seydim Atif C., Nigella sativa as an antibiotic alternative to promote growth and enhance health of broilers challenged with Eimeria maxima and Clostridium perfringens. Poultry Science, 102(8), , 102831-0. Doi: 10.1016/j.psj.2023.102831, (2023), (SCI-Expanded)
• 8 Gökırmaklı Çağlar, SEYDİM Zeynep Banu, Erol Zeki, Gun Ilhan, Ozmen Ozlem, Prophylaxis effects of water kefir on post‐infectious irritable bowel syndrome in rat model. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 58(6), , 3371-3378. Doi: 10.1111/ijfs.16310, (2023), (SCI-Expanded)
• 9 ÖZİL ÖZNUR, DİLER ÖZNUR, KAYHAN MUHAMMET HAYATİ, KÖK TAŞ TUĞBA, SEYDİM ZEYNEP BANU, DİDİNEN BEHİRE IŞIL, Effects of Dietary Sage, Myrtle and/or Probiotic Mixture on Growth, Intestinal Health, Antioxidant Capacity, and Diseases Resistance of Oncorhynchus mykiss. Journal of Agricultural Sciences-Tarim Bilimleri Dergisi, 29(2), , 721-733. Doi: 10.15832/ankutbd.1120481, (2023), (SCI-Expanded)
• 10 GÖKIRMAKLI ÇAĞLAR, SEYDİM ZEYNEP BANU, Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison. Journal of Applied Microbiology, 132(6), , 4349-4358. Doi: 10.1111/jam.15532, (2022), (SCI-Expanded)
• 11 GÜN İLHAN, SEYDİM ZEYNEP BANU, THE CHARACTERISTICS OF GOAT SKINS USED IN THE PRODUCTION OF TULUM CHEESE AND CHANGES IN RIPENING ENVIRONMENTS. Gıda, 47(5), , 729-743. Doi: 10.15237/gida.GD22015, (2022), (TR DİZİN)
• 12 Ataç Fatma, ERTEKİN FİLİZ BİLGE, SEYDİM ZEYNEP BANU, The use of yeast-rich kefir grain as a starter culture in bread making. Journal of Food Processing and Preservation Doi: 10.1111/jfpp.15242, (2021), (SCI-Expanded)
• 13 SEYDİM Zeynep Banu, Gökırmaklı Çağlar, Greene Annel K., A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties. TRENDS IN FOOD SCI-ExpandedNCE & TECHNOLOGY , 42-53. Doi: 10.1016/j.tifs.2021.04.041, (2021), (SCI-Expanded)
• 14 SEYDİM Zeynep Banu, SEYDİM ATIF CAN, Greene Annel K., Effect of brewing method on quality parameters and antioxidant capacity of black tea. Functional Food Science Doi: 10.31989/ffs.v1i8.807, (2021), (Diğer)
• 15 Kurt Tuğçe, GÖKIRMAKLI ÇAĞLAR, SEYDİM Zeynep Banu, Effects of kefir consumption on carbohydrate profile of mother's milk. FUNCTIONAL FOODS IN HEALTH AND DISEASE, 11(9), , 473-483. Doi: 10.31989/ffhd.v11i9.819, (2021), (Alan Endeksleri)
• 16 Üçgül Bilgenur, GÖKIRMAKLI ÇAĞLAR, SEYDİM ZEYNEP BANU, FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER. GIDA / THE JOURNAL OF FOOD Doi: 10.15237/gida.GD21035, (2021), (TR DİZİN)
• 17 SEYDİM Zeynep Banu, Effects of Ozonation on Apple Juice Quality. International Journal of Fruit Science Doi: 10.1080/15538362.2020.1822263, (2020), (SCI)
• 18 Erdoğan Fatih Selim, Ozarslan Seda, SEYDİM ZEYNEP BANU, KÖK TAŞ TUĞBA, The effect of kefir produced from natural kefir grains on the intestinal microbial populations and antioxidant capacities of Balb/c mice. Food Research International , 408-413. Doi: 10.1016/j.foodres.2018.10.080, (2019), (SSCI)
• 19 davras Funda, SEYDİM ZEYNEP BANU, KÖK TAŞ TUĞBA, Immunological effects of Kefir produced from Kefir grains versus starter cultures when fed to mice. Functional Foods in Health and Disease, 8(8), , 412-423. Doi: 10.31989/ffhd.v8i8.533, (2018), (Alan Endeksleri)
• 20 karaca yasar, GÜN İLHAN, SEYDİM ATIF CAN, SEYDİM ZEYNEP BANU, Production and quality of kefir cultured butter. Mljekarstvo, 68(1), , 64-72. Doi: 10.15567/mljekarstvo.2018.0108, (2018), (SCI-Expanded)
• 21 bozova Burcu, KÖK TAŞ TUĞBA, SEYDİM ZEYNEP BANU, Effects of Kefir Powder Fortification on Yogurt Quality. Tarim Bilimleri Dergisi-Journal of Agricultural Sciences, 24(2), , 238-244. (2018), (SCI-Expanded)
• 22 ERTEKİN FİLİZ BİLGE, korkmaz nazlı, BUDAK HAVVA NİLGÜN, SEYDİM ATIF CAN, SEYDİM ZEYNEP BANU, Antioxidant activity and phenolic acid content of selected vegetable broths. Czech Journal of Food Sciences , 469-475. Doi: 10.17221/458/2016-CJFS, (2017), (SCI-Expanded)
• 23 ULUKÖY GÜLŞEN, METİN SEÇİL, KUBİLAY AYŞEGÜL, güney şefik, yıldırım pınar, SEYDİM ZEYNEP BANU, GÜMÜŞ ERKAN, The Effect of Kefir as a Dietary Supplement on Nonspecific Immune Response and Disease Resistance in Juvenile Rainbow Trout, Oncorhynchus mykiss(Walbaum 1792). Journal of the World Aquaculture Society, 48(2), , 248-256. Doi: 10.1111/jwas.12336, (2017), (SCI-Expanded)
• 24 GÜMÜŞ ERKAN, KUBİLAY AYŞEGÜL, Güney Şefik, SEYDİM ZEYNEP BANU, METİN SEÇİL, KÖK TAŞ TUĞBA, ULUKÖY GÜLŞEN, Effect of dietary kefir on the growth performance, feed utilization and fatty acid profile of juvenile rainbow trout, Oncorhynchus mykiss. AQUACULTURE NUTRITION, 23(5), , 964-972. Doi: 10.1111/anu.12464, (2017), (SCI-Expanded)
• 25 ŞATIR GÜLÇİN, SEYDİM ZEYNEP BANU, How kefir fermentation can affect milk composition Small Ruminant Reseach. SMALL RUMINANT RESEARCH , 1-7. (2016), (SCI-Expanded)
• 26 SEYDİM ZEYNEP BANU, Dibekçi Merve, Çağdaş Ece, SEYDİM ATIF CAN, Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer. Functional Foods in Health and Disease, 6(7), , 469-477. (2016), (ESCI: Emerging Sources Citation Index)
• 27 SEYDİM ATIF CAN, SEYDİM ZEYNEP BANU, KUMBUL DOĞUÇ DUYGU, SAVAŞ MUSTAFA ÇAĞRI, BUDAK HAVVA NİLGÜN, Effects of grape wine and apple cider vinegar on oxidative and antioxidative status in high cholesterol fed rats. Functional Foods In Health And Disease, 6(9), , 569-577. (2016), (ESCI: Emerging Sources Citation Index)
• 28 ULUKÖY GÜLŞEN, KUBİLAY AYŞEGÜL, SEYDİM ZEYNEP BANU, GÜMÜŞ ERKAN, Güney Ş, KÖK TAŞ TUĞBA, METİN SEÇİL, DİLER ÖZNUR, Effect of storage temperature on beneficial microbial load in rainbow trout feed supplemented with kefir. Indian Journal of Fisheries, 62(2), , 137-139. (2015), (SCI-Expanded)
• 29 AYKIN ELİF, BUDAK HAVVA NİLGÜN, SEYDİM ZEYNEP BANU, Bioactive Components of Mother Vinegar. Journal of the American College of Nutrition, 34(1), , 80-89. Doi: 10.1080/07315724.2014.896230, (2015), (SCI-Expanded)
• 30 ŞATIR GÜLÇİN, SEYDİM ZEYNEP BANU, Influence of Kefir fermentation on the bioactive substances of different breed goat milks. LWT - Food Science and Technology, 63(2), , 852-858. Doi: 10.1016/j.lwt.2015.04.057, (2015), (SCI-Expanded)
• 31 ÖZDEMİR NİLGÜN, KÖK TAŞ TUĞBA, SEYDİM ZEYNEP BANU, Effect of Gluconacetobacter spp on kefir grains and kefir quality. Food Science and Biotechnology, 24(1), , 99-106. Doi: 10.1007/s10068-015-0015-1, (2015), (SCI-Expanded)
• 32 BUDAK HAVVA NİLGÜN, AYKIN ELİF, SEYDİM ATIF CAN, Greene Annel, SEYDİM ZEYNEP BANU, Functional Properties of Vinegar. Journal of Food Science, 79(5), , 757-764. Doi: 10.1111/1750-3841.12434, (2014), (SSCI)
• 33 KÖK TAŞ TUĞBA, SEYDİM ZEYNEP BANU, ÖZER HAMDİ BARBAROS, SEYDİM ATIF CAN, Effects of different fermentation parameters on quality characteristics of kefir. Journal of Dairy Science, 96(2), , 780-789. Doi: 10.3168/jds.2012-5753, (2013), (SSCI)
• 34 KÖK TAŞ TUĞBA, KADIPAŞAOĞLU FATMA YEŞİM, SEYDİM ZEYNEP BANU, Identification of microbial flora in kefir grains produced in Turkey using PCR. International Journal of Dairy Technology, 65(1), , 126-131. Doi: 10.1111/j.1471-0307.2011.00733.x, (2012), (SCI-Expanded)
• 35 SEYDİM ZEYNEP BANU, KÖK TAŞ TUĞBA, annel greene, SEYDİM ATIF CAN, Review Functional Properties of Kefir. Critical Reviews in Food Science and Nutrition, 51(3), , 261-268. Doi: 10.1080/10408390903579029, (2011), (SSCI)
• 36 BUDAK HAVVA NİLGÜN, KUMBUL DOĞUÇ DUYGU, SAVAŞ MUSTAFA ÇAĞRI, SEYDİM ATIF CAN, KÖK TAŞ TUĞBA, ÇİRİŞ İBRAHİM METİN, SEYDİM ZEYNEP BANU, Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High Cholesterol Fed Rats. Journal of Agricultural and Food Chemistry, 59(12), , 6638-6644. Doi: 10.1021/jf104912h, (2011), (SSCI)
• 37 SEYDİM ZEYNEP BANU, KÖK TAŞ TUĞBA, ERTEKİN FİLİZ BİLGE, SEYDİM ATIF CAN, Effect of different growth conditions on biomass increase in kefir grains. Journal of Dairy Science, 94(3), , 1239-1242. Doi: 10.3168/jds.2010-3349, (2011), (SSCI)
• 38 ŞANLI SENEM, PALABIYIK İSMAİL MURAT, ŞANLI NURULLAH, SEYDİM ZEYNEP BANU, ALSANCAK ABBASE GÜLEREN, Optimization of the experimental conditions for macrolide antibiotics in high performance liquid chromatography by using response surface methodology and determination of tylosin in milk samples. Journal of Analytical Chemistry, 66(9), , 838-847. Doi: 10.1134/S1061934811090152, (2011), (SSCI)
• 39 ERTEKİN FİLİZ BİLGE, SEYDİM ZEYNEP BANU, Effect of fat replacers on kefir quality. Journal of the Science of Food and Agriculture, 90(4), , 543-548. Doi: 10.1002/jsfa.3855, (2010), (SCI-Expanded)
• 40 BUDAK HAVVA NİLGÜN, SEYDİM ZEYNEP BANU, Antioxidant activity and phenolic content of wine vinegars produced by two different techniques. Journal of the Science of Food and Agriculture, 90(12), , 2021-2026. Doi: 10.1002/jsfa.4047, (2010), (SSCI)
• 41 ekinci yeşim, OKUR ÖZGE DUYGU, ERTEKİN FİLİZ BİLGE, SEYDİM ZEYNEP BANU, Effects of probiotic bacteria and oils on fatty acid profiles of cultured cream. European Journal of Lipid Science and Technology, 110(3), , 216-224. Doi: 10.1002/ejlt.200700038, (2008), (SSCI)
• 42 vildan aykan, emel sezgin, SEYDİM ZEYNEP BANU, Use of fat replacers in the production of reduced calorie vanilla ice cream. European Journal of Lipid Science and Technology, 110(6), , 516-520. Doi: 10.1002/ejlt.200700277, (2008), (SSCI)
• 43 SEYDİM ATIF CAN, SEYDİM ZEYNEP BANU, Acton Jim, Dawson Paul, Effects of Rosemary Extract and Sodium Lactate on Quality of Vacuum packaged Ground Ostrich Meat. Journal of Food Science, 71(1), , 71-76. Doi: 10.1111/j.1365-2621.2006.tb12409.x, (2006), (SCI)
• 44 ÇUBUK DEMİRALAY EBRU, ALSANCAK ABBASE GÜLEREN, SEYDİM ZEYNEP BANU, Isocratic Separation of Some Food Additives by Reversed Phase Liquid Chromatography. Chromatographia , 91-96. Doi: 10.1365/s10337-005-0683-8, (2006), (SSCI)
• 45 SEYDİM ZEYNEP BANU, SEYDİM ATIF CAN, greene annel, KÖK TAŞ TUĞBA, Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids. International Journal of Dairy Technology, 59(3), , 209-215. Doi: 10.1111/j.1471-0307.2006.00265.x, (2006), (SSCI)
• 46 SEYDİM ZEYNEP BANU, emel sezgin, SEYDİM ATIF CAN, Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt. Food Control, 16(3), , 205-209. Doi: 10.1016/j.foodcont.2004.02.002, (2005), (SCI-Expanded)
• 47 SEYDİM ZEYNEP BANU, WYFFELS JENNIFER, SEYDİM ATIF CAN, annel greene, Turkish kefir and kefir grains microbial enumeration and electron microscobic observation. International Journal of Dairy Technology, 58(1), , 25-29. Doi: 10.1111/j.1471-0307.2005.00177.x, (2005), (SSCI)
• 48 DOSTI Bilal, SEYDİM ZEYNEP BANU, annel greene, Effectiveness of ozone heat and chlorine for destroying common food spoilage bacteria in synthetic media and biofilms. International Journal of Dairy Technology, 58(1), , 19-24. Doi: 10.1111/j.1471-0307.2005.00176.x, (2005), (SCI-Expanded)
• 49 SEYDİM ZEYNEP BANU, greene annel, SEYDİM ATIF CAN, Use of ozone in the food industry. LWT - Food Science and Technology, 37(4), , 453-460. Doi: 10.1016/j.lwt.2003.10.014, (2004), (SCI-Expanded)
• 50 SEYDİM ZEYNEP BANU, bever paul, greene annel, Efficacy of ozone to reduce bacterial populations in the presence of food components. Food Microbiology, 21(4), , 475-479. Doi: 10.1016/j.fm.2003.10.001, (2004), (SSCI)
• 51 SEYDİM Zeynep Banu, Comparison of Amino Acid Profile of Kefir . Milchwissenschaft (2003), (SCI)
• 52 SEYDİM ZEYNEP BANU, SEYDİM ATIF CAN, greene annel, Organic Acids and Volatile Flavor Components Evolved During Refrigerated Storage of Kefir. Journal of Dairy Science, 83(2), , 275-277. Doi: 10.3168/jds.S0022-0302(00)74874-0, (2000), (SCI-Expanded)
• 53 SEYDİM ZEYNEP BANU, SEYDİM ATIF CAN, greene annel, Bodine AB, Determination of Organic Acids and Volatile Flavor Substances in Kefir during Fermentation. Journal of Food Composition and Analysis, 13(1), , 35-43. Doi: 10.1006/jfca.1999.0842, (2000), (SCI-Expanded)
• 54 SEYDİM ZEYNEP BANU, Wyffels JT, greene annel, bodine AB, Removal of Dairy Soil from Heated Stainless Steel Surfaces Use of Ozonated Water as a Prerinse. Journal of Dairy Science, 83(8), , 1887-1891. Doi: 10.3168/jds.S0022-0302(00)75061-2, (2000), (SCI-Expanded)

• Uluslararası Bilimsel Toplantılarda Sunulan ve Bildiri Kitaplarında (proceedings) Basılan Bildiriler
• 1 GÖKIRMAKLI ÇAĞLAR, SEYDİM ZEYNEP BANU, SU KEFİRİNİN ANTİMİKROBİYAL ETKİSİ ANTIMICROBIAL EFFECT OF WATER KEFIR. ICONFOOD 2023 2nd International Congress on Food Researches (2023). (Tam metin bildiri)

• Ulusal Hakemli Dergilerde Yayımlanan Makaleler
• 1 SEYDİM Zeynep Banu, Fonksiyonel Gıda Bileşenlerinin Bilişsel Fonksiyonlar Üzerine Moleküler Etki Mekanizmaları. Journal of Biotechnology and Strategic Health Research Doi: 10.34084/bshr.1413281, (2024), (Endekste taranmıyor)
• 2 Işık Mehmet Sezgin, Bilgin Rabia, GÖKIRMAKLI ÇAĞLAR, ŞATIR GÜLÇİN, SEYDİM ZEYNEP BANU, Fonksiyonel Özellikleri Geliştirilmiş Tarhana Üzerine Farklı Kurutma Yöntemlerinin Etkilerinin Belirlenmesi. Turkish Science and Technology Publishing (TURSTEP), 11(3), , 460-469. Doi: 10.24925/turjaf.v11i3.460-469.5732, (2023), (TR DİZİN)
• 3 GÖKIRMAKLI ÇAĞLAR, SEYDİM ZEYNEP BANU, Süt kefiri ve su kefirinin obezite üzerine potansiyel etkileri. Ordu'da Gıda Güvenliği Dergisi , 18-21. (2021), (Endekste taranmıyor)
• 4 SEYDİM Zeynep Banu, Changes in carbohydrate profile in kefir fermentation. Bioactive Carbohydrates and Dietary Fibre Doi: 10.1016/j.bcdf.2020.100220, (2020), (SSCI)
• 5 SEYDİM Zeynep Banu, Probiyotiklerin Kolon Mikrobiyotasına Etkileri: Güncel Çalışmalar. Journal of Biotechnology and Strategic Health, 4(3), Doi: 10.34084/bshr.812266, (2020), (Endekste taranmıyor)

• Kitap
• 1 SEYDİM ZEYNEP BANU, GÖKIRMAKLI ÇAĞLAR, Endüstriyel Gıda Üretim Teknikleri(2022). Nobel, Bölüm, (ULUSLARARASI)