Gül, L.B., GÜL, O. (2023) "Vakum ortamında ozmotik dehidrasyon ön işleminin kırmızı pancarın kütle değişimi, kurutma kinetiği ve fizikokimyasal özellikleri üzerine etkisinin belirlenmesi", Harran Tarim ve Gida Dergisi, 27 (4) pp. 515-530 [TR Dizin] DOI " data-bs-content-id="YazarBilgi-11126">
Gül, L.B., GÜL, O. (2023) "Vakum ortamında ozmotik dehidrasyon ön işleminin kırmızı pancarın kütle değişimi, kurutma kinetiği ve fizikokimyasal özellikleri üzerine etkisinin belirlenmesi", Harran Tarim ve Gida Dergisi, 27 (4) pp. 515-530 [TR Dizin] DOI Gül, L.B., GÜL, O. (2023) "Vakum ortamında ozmotik dehidrasyon ön işleminin kırmızı pancarın kütle değişimi, kurutma kinetiği ve fizikokimyasal özellikleri üzerine etkisinin belirlenmesi", Harran Tarim ve Gida Dergisi, 27 (4) pp. 515-530 [TR Dizin] DOI
GÜL, O., Atalar, İ., Törnük, F., Akgün, A. (2023) "Process optimization of a cereal‐based fermented beverage (Boza) powder and investigating upscaling conditions", Journal of Food Process Engineering, 46 (2) [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-11127">
GÜL, O., Atalar, İ., Törnük, F., Akgün, A. (2023) "Process optimization of a cereal‐based fermented beverage (Boza) powder and investigating upscaling conditions", Journal of Food Process Engineering, 46 (2) [SCI Expanded] DOI GÜL, O., Atalar, İ., Törnük, F., Akgün, A. (2023) "Process optimization of a cereal‐based fermented beverage (Boza) powder and investigating upscaling conditions", Journal of Food Process Engineering, 46 (2) [SCI Expanded] DOI
GÜL, O., Sarıcaoğlu, F.T., Atalar, İ., Gül, L.B., Törnük, F., Şimşek, Ş. (2023) "Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound", Foods, 12 (9) [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-11128">
GÜL, O., Sarıcaoğlu, F.T., Atalar, İ., Gül, L.B., Törnük, F., Şimşek, Ş. (2023) "Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound", Foods, 12 (9) [SCI Expanded] DOI GÜL, O., Sarıcaoğlu, F.T., Atalar, İ., Gül, L.B., Törnük, F., Şimşek, Ş. (2023) "Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound", Foods, 12 (9) [SCI Expanded] DOI
Baskıncı, T., GÜL, O. (2023) "Modifications to structural, techno-functional and rheological properties of sesame protein isolate by high pressure homogenization", International Journal of Biological Macromolecules, 250 (1) [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-11129">
Baskıncı, T., GÜL, O. (2023) "Modifications to structural, techno-functional and rheological properties of sesame protein isolate by high pressure homogenization", International Journal of Biological Macromolecules, 250 (1) [SCI Expanded] DOI Baskıncı, T., GÜL, O. (2023) "Modifications to structural, techno-functional and rheological properties of sesame protein isolate by high pressure homogenization", International Journal of Biological Macromolecules, 250 (1) [SCI Expanded] DOI
Gül, L.B., Bekbay, S., Akgün, A., GÜL, O. (2023) "Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir", Food Science & Nutrition, 11 (9) pp. 5325-5337 [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-11130">
Gül, L.B., Bekbay, S., Akgün, A., GÜL, O. (2023) "Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir", Food Science & Nutrition, 11 (9) pp. 5325-5337 [SCI Expanded] DOI Gül, L.B., Bekbay, S., Akgün, A., GÜL, O. (2023) "Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir", Food Science & Nutrition, 11 (9) pp. 5325-5337 [SCI Expanded] DOI
GÜL, O., Gül, L.B., Baskıncı, T., Parlak, M.E., Sarıcaoğlu, F.T. (2023) "Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate", Food Research International, 169 (1) [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-11131">
GÜL, O., Gül, L.B., Baskıncı, T., Parlak, M.E., Sarıcaoğlu, F.T. (2023) "Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate", Food Research International, 169 (1) [SCI Expanded] DOI GÜL, O., Gül, L.B., Baskıncı, T., Parlak, M.E., Sarıcaoğlu, F.T. (2023) "Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate", Food Research International, 169 (1) [SCI Expanded] DOI
Atalar, İ., GÜL, O., Kurt, A., Sarıcaoğlu, F.T., Gençcelep, H. (2024) "Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages", Food Science and Technology International, 30 (4) pp. 329-339 [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-11132">
Atalar, İ., GÜL, O., Kurt, A., Sarıcaoğlu, F.T., Gençcelep, H. (2024) "Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages", Food Science and Technology International, 30 (4) pp. 329-339 [SCI Expanded] DOI Atalar, İ., GÜL, O., Kurt, A., Sarıcaoğlu, F.T., Gençcelep, H. (2024) "Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages", Food Science and Technology International, 30 (4) pp. 329-339 [SCI Expanded] DOI
Gül, L.B., GÜL, O., Çon, A.H. (2022) "Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology", ACTA SCIENTIARUM-TECHNOLOGY, 44 (1) [SCI Expanded] Link DOI " data-bs-content-id="YazarBilgi-11137">
Gül, L.B., GÜL, O., Çon, A.H. (2022) "Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology", ACTA SCIENTIARUM-TECHNOLOGY, 44 (1) [SCI Expanded] Link DOI Gül, L.B., GÜL, O., Çon, A.H. (2022) "Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology", ACTA SCIENTIARUM-TECHNOLOGY, 44 (1) [SCI Expanded] Link DOI
GÜL, O., Atalar, İ., Mortaş, M., Sarıcaoğlu, F.T., Beşir, A., Gül, L.B., Yazıcı, F. (2022) "Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product", Anais da Academia Brasileira de Ciências, 94 (1) [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-11138">
GÜL, O., Atalar, İ., Mortaş, M., Sarıcaoğlu, F.T., Beşir, A., Gül, L.B., Yazıcı, F. (2022) "Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product", Anais da Academia Brasileira de Ciências, 94 (1) [SCI Expanded] DOI GÜL, O., Atalar, İ., Mortaş, M., Sarıcaoğlu, F.T., Beşir, A., Gül, L.B., Yazıcı, F. (2022) "Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product", Anais da Academia Brasileira de Ciências, 94 (1) [SCI Expanded] DOI
Gül, L.B., Özdemir, N., GÜL, O., Çon, A.H. (2022) "Evaluation of Thymus pseudopulegioides plant extracts for total phenolic contents, antioxidant and antimicrobial properties", European Food Science and Engineering, 3 (1) pp. 1-4 DOI " data-bs-content-id="YazarBilgi-11139">
Gül, L.B., Özdemir, N., GÜL, O., Çon, A.H. (2022) "Evaluation of Thymus pseudopulegioides plant extracts for total phenolic contents, antioxidant and antimicrobial properties", European Food Science and Engineering, 3 (1) pp. 1-4 DOI Gül, L.B., Özdemir, N., GÜL, O., Çon, A.H. (2022) "Evaluation of Thymus pseudopulegioides plant extracts for total phenolic contents, antioxidant and antimicrobial properties", European Food Science and Engineering, 3 (1) pp. 1-4 DOI
Beşir, A., Gökmen, S., Gül, L.B., Yazıcı, F., GÜL, O. (2022) "Evaluating of Microwave Drying for Hawthorn Slice as Alternative to Convective Drying", Brazilian Archives of Biology and Technology, 65 (1) [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-11140">
Beşir, A., Gökmen, S., Gül, L.B., Yazıcı, F., GÜL, O. (2022) "Evaluating of Microwave Drying for Hawthorn Slice as Alternative to Convective Drying", Brazilian Archives of Biology and Technology, 65 (1) [SCI Expanded] DOI Beşir, A., Gökmen, S., Gül, L.B., Yazıcı, F., GÜL, O. (2022) "Evaluating of Microwave Drying for Hawthorn Slice as Alternative to Convective Drying", Brazilian Archives of Biology and Technology, 65 (1) [SCI Expanded] DOI
Gül, L.B., GÜL, O., Çon, A.H. (2022) "Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking", Journal of Food Measurement and Characterization, 16 (5) pp. 3998-4008 [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-11141">
Gül, L.B., GÜL, O., Çon, A.H. (2022) "Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking", Journal of Food Measurement and Characterization, 16 (5) pp. 3998-4008 [SCI Expanded] DOI Gül, L.B., GÜL, O., Çon, A.H. (2022) "Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking", Journal of Food Measurement and Characterization, 16 (5) pp. 3998-4008 [SCI Expanded] DOI
GÜL, O., Açıkgöz, N., Gül, L.B. (2022) "EFFECT OF ULTRASOUND ASSISTED OSMOTIC DEHYDRATION PRE-TREATMENT ON DRYING KINETICS AND SOME FUNCTIONAL PROPERTIES OF PUMPKIN (Cucurbita moschata)", GIDA / THE JOURNAL OF FOOD, (0) [TR Dizin] DOI " data-bs-content-id="YazarBilgi-11142">
GÜL, O., Açıkgöz, N., Gül, L.B. (2022) "EFFECT OF ULTRASOUND ASSISTED OSMOTIC DEHYDRATION PRE-TREATMENT ON DRYING KINETICS AND SOME FUNCTIONAL PROPERTIES OF PUMPKIN (Cucurbita moschata)", GIDA / THE JOURNAL OF FOOD, (0) [TR Dizin] DOI GÜL, O., Açıkgöz, N., Gül, L.B. (2022) "EFFECT OF ULTRASOUND ASSISTED OSMOTIC DEHYDRATION PRE-TREATMENT ON DRYING KINETICS AND SOME FUNCTIONAL PROPERTIES OF PUMPKIN (Cucurbita moschata)", GIDA / THE JOURNAL OF FOOD, (0) [TR Dizin] DOI
Gül, L.B., Özdemir, N., GÜL, O., Çırak, C., Çon, A.H. (2021) "Some bioactive properties and antimicrobial activity of some Hypericum species growing wild in Black Sea Region of Turkey", European Food Science and Engineering, 2 (1) pp. 1-3 Link " data-bs-content-id="YazarBilgi-11143">
Gül, L.B., Özdemir, N., GÜL, O., Çırak, C., Çon, A.H. (2021) "Some bioactive properties and antimicrobial activity of some Hypericum species growing wild in Black Sea Region of Turkey", European Food Science and Engineering, 2 (1) pp. 1-3 Link Gül, L.B., Özdemir, N., GÜL, O., Çırak, C., Çon, A.H. (2021) "Some bioactive properties and antimicrobial activity of some Hypericum species growing wild in Black Sea Region of Turkey", European Food Science and Engineering, 2 (1) pp. 1-3 Link
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
