Beşir, A., Yazıcı, F., Mortaş, M., Gül, O. (2021) "A novel spectrophotometric method based on Seliwanoff test to determine 5-(Hydroxymethyl) furfural (HMF) in honey: Development, in house validation and application", LWT, 139 (1) [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-11145">
Beşir, A., Yazıcı, F., Mortaş, M., Gül, O. (2021) "A novel spectrophotometric method based on Seliwanoff test to determine 5-(Hydroxymethyl) furfural (HMF) in honey: Development, in house validation and application", LWT, 139 (1) [SCI Expanded] DOI Beşir, A., Yazıcı, F., Mortaş, M., Gül, O. (2021) "A novel spectrophotometric method based on Seliwanoff test to determine 5-(Hydroxymethyl) furfural (HMF) in honey: Development, in house validation and application", LWT, 139 (1) [SCI Expanded] DOI
Gül, O., Sarıcaoğlu, F.T., Atalar, İ. (2021) "Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone", LWT, 143 (1) [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-11146">
Gül, O., Sarıcaoğlu, F.T., Atalar, İ. (2021) "Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone", LWT, 143 (1) [SCI Expanded] DOI Gül, O., Sarıcaoğlu, F.T., Atalar, İ. (2021) "Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone", LWT, 143 (1) [SCI Expanded] DOI
Atalar, İ., Kurt, A., Sarıcaoğlu, F.T., Gül, O., Gençcelep, H. (2021) "Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions", Journal of Food Process Engineering, 44 (6) [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-11147">
Atalar, İ., Kurt, A., Sarıcaoğlu, F.T., Gül, O., Gençcelep, H. (2021) "Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions", Journal of Food Process Engineering, 44 (6) [SCI Expanded] DOI Atalar, İ., Kurt, A., Sarıcaoğlu, F.T., Gül, O., Gençcelep, H. (2021) "Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions", Journal of Food Process Engineering, 44 (6) [SCI Expanded] DOI
Atalar, İ., Kurt, A., Gül, O., Yazıcı, F. (2021) "Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk", International Journal of Gastronomy and Food Science, 24 (1) [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-11148">
Atalar, İ., Kurt, A., Gül, O., Yazıcı, F. (2021) "Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk", International Journal of Gastronomy and Food Science, 24 (1) [SCI Expanded] DOI Atalar, İ., Kurt, A., Gül, O., Yazıcı, F. (2021) "Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk", International Journal of Gastronomy and Food Science, 24 (1) [SCI Expanded] DOI
Gül, L.B., Gül, O., Dertli, E., Çon, A.H. (2021) "Potansiyel Ekşi Hamur Starter Kültürü Weissella cibaria N9'un Dondurularak Kurutulması için Koruyucu Ajanların Optimizasyonu", Akademik Gıda, 19 (2) [TR Dizin] Link DOI " data-bs-content-id="YazarBilgi-11149">
Gül, L.B., Gül, O., Dertli, E., Çon, A.H. (2021) "Potansiyel Ekşi Hamur Starter Kültürü Weissella cibaria N9'un Dondurularak Kurutulması için Koruyucu Ajanların Optimizasyonu", Akademik Gıda, 19 (2) [TR Dizin] Link DOI Gül, L.B., Gül, O., Dertli, E., Çon, A.H. (2021) "Potansiyel Ekşi Hamur Starter Kültürü Weissella cibaria N9'un Dondurularak Kurutulması için Koruyucu Ajanların Optimizasyonu", Akademik Gıda, 19 (2) [TR Dizin] Link DOI
Atalar, İ., Sarıcaoğlu, F.T., Odabaş, H.İ., Yılmaz, V.A., Gül, O. (2020) "Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar", LWT, 118 (1) p. 108850 [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-11151">
Atalar, İ., Sarıcaoğlu, F.T., Odabaş, H.İ., Yılmaz, V.A., Gül, O. (2020) "Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar", LWT, 118 (1) p. 108850 [SCI Expanded] DOI Atalar, İ., Sarıcaoğlu, F.T., Odabaş, H.İ., Yılmaz, V.A., Gül, O. (2020) "Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar", LWT, 118 (1) p. 108850 [SCI Expanded] DOI
Özdemir, N., Uzun, F., Gül, L.B., Gül, O., Çon, A.H. (2020) "Assessment of Phenolic Content, Antioxidant Properties and Antimicrobial Activity of Flower and Leaf Extracts from Some Hypericum Species Affected by Wild Habitat Altitude", Alınteri Zirai Bilimler Dergisi, 35 (1) pp. 62-68 [TR Dizin] DOI " data-bs-content-id="YazarBilgi-11152">
Özdemir, N., Uzun, F., Gül, L.B., Gül, O., Çon, A.H. (2020) "Assessment of Phenolic Content, Antioxidant Properties and Antimicrobial Activity of Flower and Leaf Extracts from Some Hypericum Species Affected by Wild Habitat Altitude", Alınteri Zirai Bilimler Dergisi, 35 (1) pp. 62-68 [TR Dizin] DOI Özdemir, N., Uzun, F., Gül, L.B., Gül, O., Çon, A.H. (2020) "Assessment of Phenolic Content, Antioxidant Properties and Antimicrobial Activity of Flower and Leaf Extracts from Some Hypericum Species Affected by Wild Habitat Altitude", Alınteri Zirai Bilimler Dergisi, 35 (1) pp. 62-68 [TR Dizin] DOI
Gül, O., Dervişoğlu, M. (2020) "Optimization of spray drying conditions for microencapsulation of Lactobacillus casei Shirota using response surface methodology", European Food Science and Engineering, 1 (1) pp. 1-8 " data-bs-content-id="YazarBilgi-11153">
Gül, O., Dervişoğlu, M. (2020) "Optimization of spray drying conditions for microencapsulation of Lactobacillus casei Shirota using response surface methodology", European Food Science and Engineering, 1 (1) pp. 1-8 Gül, O., Dervişoğlu, M. (2020) "Optimization of spray drying conditions for microencapsulation of Lactobacillus casei Shirota using response surface methodology", European Food Science and Engineering, 1 (1) pp. 1-8
Gül, L.B., Çon, A.H., Gül, O. (2020) "Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation", CRYOBIOLOGY, 96 (1) pp. 122-129 [SCI Expanded] Link DOI " data-bs-content-id="YazarBilgi-11154">
Gül, L.B., Çon, A.H., Gül, O. (2020) "Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation", CRYOBIOLOGY, 96 (1) pp. 122-129 [SCI Expanded] Link DOI Gül, L.B., Çon, A.H., Gül, O. (2020) "Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation", CRYOBIOLOGY, 96 (1) pp. 122-129 [SCI Expanded] Link DOI
Gül, L.B., Gül, O., Yılmaz, M.T., Dertli, E., Çon, A.H. (2020) "Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough", Journal of Food Processing and Preservation, 44 (4) [SCI Expanded] Link DOI " data-bs-content-id="YazarBilgi-11155">
Gül, L.B., Gül, O., Yılmaz, M.T., Dertli, E., Çon, A.H. (2020) "Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough", Journal of Food Processing and Preservation, 44 (4) [SCI Expanded] Link DOI Gül, L.B., Gül, O., Yılmaz, M.T., Dertli, E., Çon, A.H. (2020) "Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough", Journal of Food Processing and Preservation, 44 (4) [SCI Expanded] Link DOI
Çakıroğlu, K., Dervişoğlu, M., Gül, O. (2020) "Development and characterization of black mulberry (Morus nigrai) pekmez (molasses) composite films based on alginate and pectin", Journal of Texture Studies, 51 (5) pp. 800-809 [SCI Expanded] Link DOI " data-bs-content-id="YazarBilgi-11156">
Çakıroğlu, K., Dervişoğlu, M., Gül, O. (2020) "Development and characterization of black mulberry (Morus nigrai) pekmez (molasses) composite films based on alginate and pectin", Journal of Texture Studies, 51 (5) pp. 800-809 [SCI Expanded] Link DOI Çakıroğlu, K., Dervişoğlu, M., Gül, O. (2020) "Development and characterization of black mulberry (Morus nigrai) pekmez (molasses) composite films based on alginate and pectin", Journal of Texture Studies, 51 (5) pp. 800-809 [SCI Expanded] Link DOI
Gül, O., Atalar, İ., Özgeçen, A.B., Gül, L.B., Törnük, F., Sert, D., Yazıcı, F. (2023) "Optimization OF Fluidized Bed Aglomeration Process Conditions to Obtain Instant Boza Powder", V. Balkan Agricultural Congress , (Eylül 2023)
Atalar, İ., Kurt, A., Gül, O., Sarıcaoğlu, F.T., Gençcelep, H. (2020) "Soğuk pres atığı fındık kekinin frankfurter-tipi sosis üretiminde kullanılması", Türkiye 13. Gıda Kongresi , Türkiye, (Ekim 2020)
Marıbao, I., Gül, O. (2023) "Effect of High-pressure homogenization on acid gelation of sesame protein isolate", V. Balkan Agricultural Congress , Edirne, Türkiye, (Eylül 2023)
Gül, O., Baskıncı, T. (2023) "Effect of High Pressure Homogenization on Conformatıonal and Functıonal Propertıes of Sesame Protein Isolate", 5. Uluslararası Gıda, Tarım ve Veteriner Bilimleri Kongresi , Kars, Türkiye, (Mart 2023)
Gül, L.B., Gül, O. (2022) "DETERMINATION THE EFFECT OF CONCENTRATION, pH and IONIC CHARGE ON FUNCTIONAL PROPERTIES OF HAZELNUT PROTEIN ISOLATE", 4th International Conference on Advanced Engineering Technologies , (Eylül 2022)
Gül, L.B., Gül, O., Çon, A.H. (2020) "Ekşi hamur üretiminde Lactobacillus brevis Ed25 için optimum fermantasyon koşullarının belirlenmesi", Türkiye 13. Gıda Kongresi , Türkiye, (Ekim 2020)
Gül, L.B., Gül, O., Çon, A.H. (2020) "Investigation of fermentation conditions for sourdough by Lactobacillus curvatus N19: An optimization study", 3rd International Eurasian Conference on Biological and Chemical Sciences , (Mart 2020)
Beşir, A., Yazıcı, F., Mortaş, M., Gül, O. (2019) "A New Colorimetric Method From Qualitative to Quantitative", International Conference on Food, Agriculture and Animal Sciences , (Aralık 2019) " data-bs-content-id="YazarBilgi-11195">
Beşir, A., Yazıcı, F., Mortaş, M., Gül, O. (2019) "A New Colorimetric Method From Qualitative to Quantitative", International Conference on Food, Agriculture and Animal Sciences , (Aralık 2019) Beşir, A., Yazıcı, F., Mortaş, M., Gül, O. (2019) "A New Colorimetric Method From Qualitative to Quantitative", International Conference on Food, Agriculture and Animal Sciences , (Aralık 2019)
Aktaş, R. (2021) "Antandros Sur Sektöründe Ele Geçen bir Grup Roma Dönemi Seramiğinin Tipolojik İncelemesi", TÜBA-AR: Türkiye Bilimler Akademisi Arkeoloji Dergisi, (28) pp. 11-38 [TR Dizin] Link DOI " data-bs-content-id="YazarBilgi-11236">
Aktaş, R. (2021) "Antandros Sur Sektöründe Ele Geçen bir Grup Roma Dönemi Seramiğinin Tipolojik İncelemesi", TÜBA-AR: Türkiye Bilimler Akademisi Arkeoloji Dergisi, (28) pp. 11-38 [TR Dizin] Link DOI Aktaş, R. (2021) "Antandros Sur Sektöründe Ele Geçen bir Grup Roma Dönemi Seramiğinin Tipolojik İncelemesi", TÜBA-AR: Türkiye Bilimler Akademisi Arkeoloji Dergisi, (28) pp. 11-38 [TR Dizin] Link DOI
