| Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS models RH Al-Amoudi, ... Food Chemistry, 650–662, 2019 | 70 | 2019 |
| Extraction of a novel water-soluble gum from nettle (Urtica dioica) seeds: Optimization and characterization G Kutlu, F Bozkurt, F Tornuk International Journal of Biological Macromolecules 162, 480-489, 2020 | 27 | 2020 |
| Development and characterization of a novel sodium alginate based active film supplemented with Lactiplantibacillus plantarum postbiotic PK Akman, G Kutlu, F Tornuk International Journal of Biological Macromolecules 244, 125240, 2023 | 19 | 2023 |
| Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions B Yasar, G Kutlu, F Tornuk International Journal of Gastronomy and Food Science 30, 100618, 2022 | 19 | 2022 |
| Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT) MT Yılmaz, G Kutlu, E Tulukcu, OS Toker, O Sagdic, S Karaman LWT - Food Science and Technology, 391–399, 2016 | 19 | 2016 |
| Design and characterization of chitosan-based films incorporated with summer savory (Satureja hortensis L.) essential oil for active packaging GC Atlar, G Kutlu, F Tornuk International Journal of Biological Macromolecules, 127732, 2023 | 17 | 2023 |
| Rocket seed (Eruca sativa Mill) gum: physicochemical and comprehensive rheological characterization G Kutlu, A Akcicek, F Bozkurt, S Karasu, ZH Tekin-Cakmak Food Science and Technology 42, e69620, 2021 | 16 | 2021 |
| Incorporation of oleaster (Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers Z Yavuz, G Kutlu, F Tornuk Journal of Food Processing and Preservation 46 (11), e17050, 2022 | 13 | 2022 |
| Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten‐free Tarhana soup prepared with different concentrations of quinoa flour MK Demir, G Kutlu, MT Yilmaz Journal of Texture Studies 48 (2), 95-102, 2017 | 13 | 2017 |
| Polyvinyl alcohol nanoparticles loaded with propolis extract: Fabrication, characterization and antimicrobial activity B Subaşı-Zarbaliyev, G Kutlu, F Tornuk ADMET and DMPK 11 (4), 587-600, 2023 | 12 | 2023 |
| Determination of antioxidant, anticancer, antidiabetic and antimicrobial activities of Turkish red pine ( Pinus brutia Ten.) bark ultrasound-assisted … KF Erol, G Kutlu, F Tornuk, M Guzel, IE Donmez Acta Alimentaria 52 (1), 102-112, 2023 | 11 | 2023 |
| Optimization of spray-drying process parameters for microencapsulation of three probiotic lactic acid bacteria selected by their high viability rate in sucrose and fructose … ES Bagdat, PK Akman, G Kutlu, F Tornuk Systems Microbiology and Biomanufacturing 4 (2), 687-698, 2024 | 10 | 2024 |
| Valorization of various nut residues grown in Turkiye: Antioxidant, anticholinesterase, antidiabetic, and cytotoxic activities1 G Kutlu Food Science & Nutrition 12 (6), 4362-4371, 2024 | 7 | 2024 |
| A Sustainable Innovation: Functionalization of Pasta with Methanol Extract of Turkish Red Pine (Pinus brutia Ten.) Barks KF Erol, G Kutlu, EO Olgun, F Tornuk Waste and Biomass Valorization, 1-12, 2024 | 4 | 2024 |
| Potential use of hazelnut (Corylus avellana L.) shell powder in muffin production by partial substitution of wheat flour: Color, bioactive, textural, and sensory properties EN Demirkan, ŞN Akyürek, D Bayraktar, G Kutlu, F Törnük European Food Science and Engineering 5 (1), 1-7, 2024 | 4 | 2024 |
| Potential application of pomegranate and lemon peel phenolic extract with chitosan as edible coating on apple and kiwifruit slices: Physical, chemical and sensory characteristics İ Burun, G Kutlu, F Törnük Çukurova Tarım ve Gıda Bilimleri Dergisi 39 (1), 192-207, 2024 | 4 | 2024 |
| Misk adaçayı (Salvia sclarea) tohumlarından optimum koşullarda üretilen gamın fizikokimyasal, kompozisyonel, konformasyonel ve reolojik özelliklerinin belirlenmesi G Kutlu | 4 | 2015 |
| The effect of free and encapsulated probiotic bacteria on some physicochemical, microbiological, and textural properties of apricot leather (pestil) during storage ES Bagdat, G Kutlu, F Tornuk Journal of Food Science 89 (8), 4688-4703, 2024 | 3 | 2024 |
| Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three … G Kutlu, M Baslar, MT Yilmaz, S Karaman, US Vardar, E Poyraz‐Yildirim, ... Journal of Food Process Engineering 47 (1), e14522, 2024 | 3 | 2024 |
| Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics G Kutlu, S Yılmaz, AE Karabulut European Food Science and Engineering 5 (1), 26-34, 2024 | 2 | 2024 |