Dr. Öğr. Üyesi Latife Betül Gül

Yayın Ağı

Makaleler 32

1. Effects of high hydrostatic pressure treatment on structural, techno-functional and rheological properties of sesame protein isolate

Gul O., Gül L. B., Parlak M. E., Saricaoglu F. T., ATALAR İ., TÖRNÜK F.

FOOD HYDROCOLLOIDS , cilt.168, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

2. Instant cereal-based fermented beverage (Boza) powder: characterization physical, rheological and structural properties

Gul O., ATALAR İ., Beşir Özgeçen A., Gül L. B., TÖRNÜK F., Sert D., et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.19, sa.10, ss.7237-7251, 2025 (SCI-Expanded, Scopus)

3. Modulating the Structural, Thermal and Techno-Functional Properties of Sesame Protein Isolate Using Nonthermal Techniques

Gul O., Sahin M. S., AKGÜN A., Gül L. B.

FOOD SCIENCE & NUTRITION , cilt.13, sa.4, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

4. Royal jelly microencapsulation with a maltodextrin/gum Arabic binary blend by spray drying: Process optimization and characterization of microcapsules

Gül L. B.

ITALIAN JOURNAL OF FOOD SCIENCE , cilt.37, sa.4, ss.403-421, 2025 (SCI-Expanded, Scopus)

5. Vakum ortamında ozmotik dehidrasyon ön işleminin kırmızı pancarın kütle değişimi, kurutma kinetiği ve fizikokimyasal özellikleri üzerine etkisinin belirlenmesi

GÜL L. B., GÜL O.

Harran Tarım ve Gıda Bilimleri Dergisi , cilt.27, sa.4, ss.515-530, 2023 (TRDizin)

6. Effect of High-Pressure Homogenization and Fat Content on Yogurt Fermentation Process

GÜL L. B., AKGÜN A.

Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online) , cilt.7, sa.4, ss.455-468, 2023 (TRDizin)

7. Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir

Gul L. B., Bekbay S., AKGÜN A., Gul O.

FOOD SCIENCE & NUTRITION , cilt.11, sa.9, ss.5325-5337, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

8. Functional properties and bioaccessibility of alginate based phycocyanin-honey hydrogels

Sahin O. I., Uzuner K., Dundar A. N., Parlak M. E., Gul L. B., Dagdelen A. F., et al.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.184, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

9. Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate

Gul O., Gul L. B., Baskinci T., Parlak M. E., Saricaoglu F. T.

FOOD RESEARCH INTERNATIONAL , cilt.169, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

10. Characterization of Solution Blow Spun Poly(Lactic) Acid Based Nanofibers Containing Sucuk Spice Mix Essential Oils

Ozcan I., Saricaoglu F. T., Parlak M. E., Dagdelen A. F., Yigit Cinar A., Gul L. B., et al.

JOURNAL OF POLYMERS AND THE ENVIRONMENT , cilt.31, sa.6, ss.2334-2346, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

11. Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

Gul O., Saricaoglu F. T., ATALAR İ., Gul L. B., TÖRNÜK F., Simsek S.

FOODS , cilt.12, sa.9, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

12. EFFECT OF ULTRASOUND ASSISTED OSMOTIC DEHYDRATION PRE-TREATMENT ON DRYING KINETICS AND SOME FUNCTIONAL PROPERTIES OF PUMPKIN (Cucurbita moschata)

GÜL O., AÇIKGÖZ N., GÜL L. B.

GIDA , cilt.47, sa.5, ss.874-888, 2022 (TRDizin)

13. Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking

Gül L. B., Gül O., Çon A. H.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , sa.5, ss.3998-4008, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

14. Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough

Arsoy E. S., Gul L. B., Çon A. H.

CURRENT MICROBIOLOGY , sa.5, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

15. Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology

Gul L. B., GÜL O., Çon A. H.

ACTA SCIENTIARUM-TECHNOLOGY , 2022 (SCI-Expanded, Scopus)

16. Evaluation of Thymus pseudopulegioides plant extracts for total phenolic contents, antioxidant and antimicrobial properties

GÜL L. B., ÖZDEMİR N., GÜL O., ÇON A. H.

European Food Science and Engineering , cilt.3, sa.1, ss.1-4, 2022 (Hakemli Dergi)

17. Evaluating of Microwave Drying for Hawthorn Slice as Alternative to Convective Drying

Beşir Özgeçen A., GÖKMEN S., Gul L. B., Yazıcı F., GÜL O.

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY , 2022 (SCI-Expanded, Scopus)

18. Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product

GÜL O., ATALAR İ., Mortaş M., SARICAOĞLU F. T., Beşir Özgeçen A., Gul L. B., et al.

ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS , sa.1, 2022 (SCI-Expanded, Scopus)

19. Some bioactive properties and antimicrobial activity of some Hypericum species growing wild in Black Sea Region of Turkey

GÜL L. B., ÖZDEMİR N., GÜL O., ÇIRAK C., ÇON A. H.

AKADEMIK GIDA , sa.2, ss.1-6, 2021 (TRDizin)

20. Optimization of Protective Agents for Freeze-Drying of Weisella cibaria N9 as a Potential Starter Culture Potansiyel Ekşi Hamur Starter Kültürü Weissella cibaria N9'un Dondurularak Kurutulması için Koruyucu Ajanların Optimizasyonu

Gül L. B., Gül O., DERTLİ E., Çon A. H.

Akademik Gida , cilt.19, sa.2, ss.137-149, 2021 (Scopus, TRDizin)

21. **Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation**

Gul L. B., Çon A. H., GÜL O.

CRYOBIOLOGY , ss.122-129, 2020 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

22. Assessment of Phenolic Content, Antioxidant Properties and Antimicrobial Activity of Flower and Leaf Extracts from Some Hypericum Species Affected by Wild Habitat Altitude

ÖZDEMİR N., UZUN F., GÜL L. B., GÜL O., ÇON A. H.

Alınteri Zirai Bilimler Dergisi , cilt.35, sa.1, ss.1, 2020 (ESCI, TRDizin)

23. **Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough**

Gul L. B., GÜL O., Yilmaz M. T., DERTLİ E., Çon A. H.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , sa.4, 2020 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

24. Storage Stability of Probiotic Weisella Cibaria N9 in Freeze-dried Form

Gul L. B., Gul O., DERTLİ E., Çon A. H.

JOURNAL OF CLINICAL GASTROENTEROLOGY , 2020 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

25. STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES.

ATALAR İ., GÜL O., GÜL L. B., YAZICI F.

GIDA , cilt.44, sa.6, 2019 (TRDizin)

26. **Effect of different encapsulating agent combinations on viability of Lactobacillus casei Shirota during storage, in simulated gastrointestinal conditions and dairy dessert**

Gul O., ATALAR İ., Gul L. B.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , sa.7, ss.608-617, 2019 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

27. Technological properties of some lactic acid bacteria and interactions with Saccharomyces cerevisiae PFC121 in tarhana dough during fermentation

GÜL L. B., ÇON A. H.

Journal of Bioscience and Biotechnology , cilt.8, sa.1, ss.7-16, 2019 (Hakemli Dergi)

28. Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products

ATALAR İ., Gul O., SARICAOĞLU F. T., Beşir Özgeçen A., Gul L. B., Yazıcı F.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , sa.3, ss.1405-1415, 2019 (SCI-Expanded, Scopus)

29. STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES

ATALAR I., GÜL O. V., GÜL L. B., Yazıcı H. F.

GIDA , cilt.44, sa.6, ss.980-987, 2019 (TRDizin)

30. Technological properties of some lactic acid bacteria and interactions with Saccharomyces cerevisiae PFC121 in tarhana dough during fermentation

GÜL L. B., ÇON A. H.

Journal of BioScience and Biotechnology , cilt.8, sa.1, ss.7-16, 2019 (Hakemli Dergi)

31. Effect of thermal treatment on microbiological, physicochemical and structural properties of high pressure homogenised hazelnut beverage

ATALAR İ., Gul O., Mortas M., Gul L. B., Saricaoglu F. T., Yazıcı F.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , sa.6, ss.561-570, 2019 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

32. Taze ve Depolanmış Kastamonu Yaş Tarhanasının Mikrobiyolojik Kalitesi Microbiological Quality of Fresh and Stored Kastamonu Wet Tarhana

ÖZDEMİR N., ALKAN L. B., ÇON A. H.

ALINTERİ ZİRAİ BİLİMLER DERGİSİ , cilt.23, sa.2, ss.35-40, 2012 (Hakemli Dergi)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 27

1. Antibacterial and Antioxidant Activity of Cardamom (Elettaria cardamomum) Essential Oil

GÜL L. B., TAHMAS KAHYAOĞLU D.

5th International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 25 - 27 Eylül 2024, ss.919-924, (Tam Metin Bildiri)

2. Nanoencapsulation of Royal Jelly in Chitosan Nanocomplex: Determining the Optimal Parameters using Response Surface Methodology

GÜL L. B.

II. INTERNATIONAL APITHERAPY AND NATURE CONGRESS, Trabzon, Türkiye, 8 - 10 Mayıs 2024, ss.110, (Özet Bildiri)

3. Effects of high hydrostatic pressure treatment on structural, techno-functional andrheological properties of sesame protein from sesame cake

GÜL L. B., GÜL O., SARICAOĞLU F. T., ATALAR İ., TÖRNÜK F.

19. Food Colloids Conference : Using Colloid Science to Find New Sustainable Solutions in Food, Selanik, Yunanistan, 14 - 18 Nisan 2024, (Özet Bildiri)

4. OPTIMIZATION OF FLUIDIZED BED AGGLOMERATION PROCESS CONDITIONS TO OBTAIN INSTANT BOZA POWDER

GÜL O., ATALAR İ., BEŞİR ÖZGEÇEN A., GÜL L. B., TÖRNÜK F., SERT D., et al.

V. Balkan Agricultural Congress, Edirne, Türkiye, 20 - 23 Eylül 2023, (Özet Bildiri)

5. EFFECTS OF HIGH-PRESSURE AND HIGH-SHEAR HOMOGENIZATION PRETREATMENTS ON THE MICROBIOLOGICAL, PHYSICOCHEMICAL PROPERTIES AND POWDER FLOW BEHAVIOR OF KEFIR POWDER

GÜL L. B.

V. Balkan Agricultural Congress, Edirne, Türkiye, 20 - 23 Eylül 2023, (Özet Bildiri)

6. Effect of Osmotic Dehydration with Vacuum Pretreatment on Mass Exchange and Drying Kinetics of Red Beet

GÜL L. B.

5. INTERNATIONAL FOOD, AGRICULTURE AND VETERINARY SCIENCES CONGRESS, Türkiye, 17 - 19 Şubat 2023, ss.400-401, (Özet Bildiri)

7. DETERMINATION THE EFFECT OF CONCENTRATION, pH and IONIC CHARGE ON FUNCTIONAL PROPERTIES OF HAZELNUT PROTEIN ISOLATE

GÜL L. B., GÜL O.

4th International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 28 - 30 Eylül 2022, (Özet Bildiri)

8. EKŞİ HAMUR ÜRETİMİNDE LACTOBACILLUS BREVIS ED25 İÇİN OPTİMUM FERMANTASYON KOŞULLARININ BELİRLENMESİ

GÜL L. B., GÜL O., ÇON A. H.

Türkiye 13. Gıda Kongresi, Çanakkale, Türkiye, 21 - 23 Ekim 2020, ss.393, (Özet Bildiri)

9. Response surface optimization of cryoprotectant formulation for Lactobacillus curvatus N19 during freeze-drying and determination of storage stability

GÜL L. B., ÇON A. H.

3rd International Eurasian Conference on Biological and Chemical Sciences, 19 - 20 Mart 2020, (Özet Bildiri)

10. Investigation of fermentation conditions for sourdough by Lactobacillus curvatus N19: An optimization study

GÜL L. B., GÜL O., ÇON A. H.

3rd International Eurasian Conference on Biological and Chemical Sciences, 19 - 20 Mart 2020, (Özet Bildiri)

11. Storage Stability of Probiotic Weisella cibaria N9 in Freeze-Dried Form

GÜL L. B., GÜL O., DERTLİ E., ÇON A. H.

10th Probiotics, Prebiotics New Foods, Nutraceuticals and Botanicals for Nutrition Human and Microbiota Health, Roma, İtalya, 8 - 10 Eylül 2019, (Özet Bildiri)

12. Effect of Cryoprotectant on the Viability of Lactobacillus brevis ED25 during Freezing and Freeze Drying and Stability of Freeze Dried Cells under Accelerated Storage Conditions

ALKAN L. B., GÜL O., YILMAZ M. T., DERTLİ E., ÇON A. H.

2nd International Congress on Engineering and Life Science, 11 - 14 Nisan 2019, (Özet Bildiri)

13. Investigating the effect of fortification hazelnut milk on the physicochemical, microbiological and sensory properties of yoghurt-like product

GÜL O., ATALAR İ., SARICAOĞLU F. T., MORTAŞ M., ALKAN L. B., YAZICI F.

The 4th International Symposium on Traditional Foods From Adriaticto Caucasus, 19 - 21 Nisan 2018, (Özet Bildiri)

14. Çakallı Menemen (A Traditional Turkish Dish)

GÜL L. B., ÖZDEMİR N., ÇON A. H.

The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, 19 - 21 Nisan 2018, ss.145, (Özet Bildiri)

15. Çakallı Menemen (A Traditional Turkish Dish)

ALKAN L. B., ÖZDEMİR N., ÇON A. H.

The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, 19 - 21 Nisan 2018, (Özet Bildiri)

16. Çakallı Menemen (A Ttaditional Turkish Dish)

GÜL L. B., ÖZDEMİR N., ÇON A. H.

The 4th International Symposium on "Traditional Foods from Adriatic to Caucasus", Kyrenia, Kıbrıs (Kktc), 19 - 21 Nisan 2018, cilt.1, ss.145, (Özet Bildiri)

17. Investigating the effect of fortificationhazelnut milk on the physicochemical, microbiological and sensory properties of yoghurt-like product

GÜL O., ATALAR İ., SARICAOĞLU F. T., MORTAŞ M., GÜL L. B., YAZICI F.

The 4th International Symposium on Traditional Foods From Adriatic to Caucasus, Kyrenia, Kıbrıs (Kktc), 19 - 21 Nisan 2018, (Özet Bildiri)

18. Determination Organic Acid Profiles of Tarhana Dough Samples Produced with Starter Culture

GÜL L. B., ÇON A. H.

II. International Conference on Advanced Engineering Technologies, 21 - 23 Eylül 2017, (Özet Bildiri)

19. Bioactive Properties and Antimicrobial Activity of Some Hypericum Species Greowing Wild in Black Sea Region of Turkey

GÜL L. B., ÖZDEMİR N., GÜL O., ÇIRAK C., ÇON A. H.

I. International Congress on Medicinal and Aromatic Plants "Natural and Healthy Life", 10 - 12 Mayıs 2017, (Özet Bildiri)

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