| Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products I Atalar, O Gul, FT Saricaoglu, A Besir, LB Gul, F Yazici Journal of food science and technology 56, 1405-1415, 2019 | 41 | 2019 |
| Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation LB Gul, AH Con, O Gul Cryobiology 96, 122-129, 2020 | 35 | 2020 |
| Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in … LB Gul, O Gul, MT Yilmaz, E Dertli, AH Con Journal of Food Processing and Preservation 44 (4), e14400, 2020 | 26 | 2020 |
| Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate O Gul, LB Gul, T Baskıncı, ME Parlak, FT Saricaoglu Food Research International 169, 112906, 2023 | 21 | 2023 |
| Structural characterization, technofunctional and rheological properties of sesame proteins treated by high-intensity ultrasound O Gul, FT Saricaoglu, I Atalar, LB Gul, F Tornuk, S Simsek Foods 12 (9), 1791, 2023 | 17 | 2023 |
| Effect of different encapsulating agent combinations on viability of Lactobacillus casei Shirota during storage, in simulated gastrointestinal conditions and dairy … O Gul, I Atalar, LB Gul Food Science and Technology International 25 (7), 608-617, 2019 | 15 | 2019 |
| Characterization and selection of potential antifungal lactic acid bacteria isolated from Turkish spontaneous sourdough ES Arsoy, LB Gül, AH Çon Current Microbiology 79 (5), 148, 2022 | 13 | 2022 |
| Characterization of solution blow spun poly (lactic) acid based nanofibers containing sucuk spice mix essential oils I Ozcan, FT Saricaoglu, ME Parlak, AF Dagdelen, A Yigit Cinar, LB Gul, ... Journal of Polymers and the Environment 31 (6), 2334-2346, 2023 | 11 | 2023 |
| Evaluating of microwave drying for hawthorn slice as alternative to convective drying A Beşir, S Gökmen, LB Gül, F Yazıcı, O Gül Brazilian Archives of Biology and Technology 65, e22210614, 2022 | 9 | 2022 |
| Potential use of high pressure homogenized hazelnut beverage for a functional yoghurt-like product O Gul, I Atalar, M Mortas, FT Saricaoglu, A Besir, LB Gul, F Yazici Anais da Academia Brasileira de Ciências 94 (1), e20191172, 2022 | 9 | 2022 |
| Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking LB Gül, O Gül, AH Çon Journal of Food Measurement and Characterization 16 (5), 3998-4008, 2022 | 8 | 2022 |
| Some bioactive properties and antimicrobial activity of some Hypericum species growing wild in Black Sea Region of Turkey LB Gül, N Özdemir, O Gül, C Çırak, AH Çon European Food Science and Engineering 2 (1), 1-6, 2017 | 6 | 2017 |
| Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional … LB Gül, S Bekbay, A Akgün, O Gül Food Science & Nutrition 11 (9), 5325-5337, 2023 | 5 | 2023 |
| Functional properties and bioaccessibility of alginate based phycocyanin-honey hydrogels OI Sahin, K Uzuner, AN Dundar, ME Parlak, LB Gul, AF Dagdelen, ... LWT 184, 115099, 2023 | 5 | 2023 |
| Assessment of phenolic content, antioxidant properties and antimicrobial activity of flower and leaf extracts from some Hypericum species affected by wild habitat altitude N Özdemir, F Uzun, LB Gül, O Gül, AH Çon Alinteri Journal of Agriculture Science 35 (1), 62-68, 2020 | 5 | 2020 |
| Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology. LB Gul, O Gul, AH Con Acta Scientiarum: Technology, 2023 | 2 | 2023 |
| Storage Stability of Probiotic Weisella Cibaria N9 in Freeze-dried Form LB Gul, O Gul, E Dertli, AH Con Journal of Clinical Gastroenterology 54, S32-S32, 2020 | 2 | 2020 |
| Effect of thermal treatment on microbiological, physicochemical and structural properties of high pressure homogenised hazelnut beverage I Atalar, O Gul, M Mortas, LB Gul, FT Saricaoglu, F Yazici Quality Assurance and Safety of Crops & Foods 11 (6), 561-570, 2019 | 2 | 2019 |
| Technological properties of some lactic acid bacteria and interactions with Saccharomyces cerevisiae PFC121 in tarhana dough during fermentation: Interaction between Yeast and … LB Gül, AH Çon Journal of BioScience and Biotechnology 8 (1), 7-16, 2019 | 2 | 2019 |
| Storage stability of low and high heat treated hazelnut beverages I Atalar, O Gül, LB Gül Gıda 44 (6), 980-987, 2019 | 2 | 2019 |
