E-LIB Suche - Ergebnisse für: Gül, Latife Betül

1

Influence of pH and ionic strength on the bulk and interfac..:

Gul, Osman ; Gul, Latife Betul ; Baskıncı, Tugba..
Food Research International. 169 (2023) - p. 112906 , 2023

Link: https://doi.org/10.1016/..

2

Structural Characterization, Technofunctional and Rheologic..:

Gul, Osman ; Saricaoglu, Furkan Turker ; Atalar, Ilyas...
Foods. 12 (2023) 9 - p. 1791 , 2023

Link: https://doi.org/10.3390/..

3

Characterization of Solution Blow Spun Poly(Lactic) Acid Ba..:

Ozcan, Iklime ; Saricaoglu, Furkan Turker ; Parlak, Mahmud Ekrem...
Journal of Polymers and the Environment. 31 (2023) 6 - p. 2334-2346 , 2023

Link: https://doi.org/10.1007/..

4

Effect of oleaster (Elaeagnus angustifolia L.) flour additi..:

Gül, Latife Betül ; Bekbay, Saya ; Akgün, Abdullah.
Food Science & Nutrition. 11 (2023) 9 - p. 5325-5337 , 2023

Link: https://doi.org/10.1002/..

5

Functional properties and bioaccessibility of alginate base..:

Sahin, Oya Irmak ; Uzuner, Kubra ; Dundar, Ayse Neslihan...
LWT. 184 (2023) - p. 115099 , 2023

Link: https://doi.org/10.1016/..

6

Potential Use of High Pressure Homogenized Hazelnut Beverag..:

GUL, OSMAN ; ATALAR, ILYAS ; MORTAS, MUSTAFA...
Anais da Academia Brasileira de Ciências. 94 (2022) 1 - p. , 2022

Link: https://doi.org/10.1590/..

7

Optimization of fermentation conditions for sourdough by th..:

Gul, Latife Betul ; Gul, Osman ; Con, Ahmet Hilmi
Acta Scientiarum. Technology. 44 (2022) - p. e57040 , 2022

Link: https://doi.org/10.4025/..

8

Characterization and Selection of Potential Antifungal Lact..:

Arsoy, Esra Saraç ; Gül, Latife Betül ; Çon, Ahmet Hilmi
Current Microbiology. 79 (2022) 5 - p. , 2022

Link: https://doi.org/10.1007/..

9

Potential of three different lactic acid Bacteria to use as..:

Gül, Latife Betül ; Gül, Osman ; Çon, Ahmet Hilmi
Journal of Food Measurement and Characterization. 16 (2022) 5 - p. 3998-4008 , 2022

Link: https://doi.org/10.1007/..

10

Evaluating of Microwave Drying for Hawthorn Slice as Altern..:

Beşir, Ayşegül ; Gökmen, Süleyman ; Gül, Latife Betül..
Brazilian Archives of Biology and Technology. 65 (2022) - p. , 2022

Link: https://doi.org/10.1590/..

11

Storage stability and sourdough acidification kinetic of fr..:

Gul, Latife Betul ; Con, Ahmet Hilmi ; Gul, Osman
Cryobiology. 96 (2020) - p. 122-129 , 2020

Link: https://doi.org/10.1016/..

12

Influence of thermosonication (TS) process on the quality p..:

Atalar, Ilyas ; Gul, Osman ; Saricaoglu, Furkan Turker...
Journal of Food Science and Technology. 56 (2019) 3 - p. 1405-1415 , 2019

Link: https://doi.org/10.1007/..

13

Effect of different encapsulating agent combinations on via..:

Gul, Osman ; Atalar, Ilyas ; Gul, Latife Betul
Food Science and Technology International. 25 (2019) 7 - p. 608-617 , 2019

Link: https://doi.org/10.1177/..

14

Effect of oleaster (Elaeagnus angustifolia L.) flour additi..:

Gül, Latife Betül ; Bekbay, Saya ; Akgün, Abdullah.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10494617/. , 2023

Link: http://www.ncbi.nlm.nih...

15

Potential Use of High Pressure Homogenized Hazelnut Beverag..:

Gul, Osman ; Atalar, Ilyas ; Mortas, Mustafa...
https://aperta.ulakbim.gov.tr/record/255911. , 2022

Link: https://aperta.ulakbim.g..