| Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture O Gul, M Mortas, I Atalar, M Dervisoglu, T Kahyaoglu Journal of dairy science 98 (3), 1517-1525, 2015 | 144 | 2015 |
| Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil O Gul, FT Saricaoglu, A Besir, I Atalar, F Yazici Ultrasonics sonochemistry 41, 466-474, 2018 | 124 | 2018 |
| Recovery potential of cold press byproducts obtained from the edible oil industry: Physicochemical, bioactive, and antimicrobial properties S Karaman, S Karasu, F Tornuk, OS Toker, U Gecgel, O Sagdic, N Ozcan, ... Journal of agricultural and food chemistry 63 (8), 2305-2313, 2015 | 106 | 2015 |
| Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products FT Saricaoglu, O Gul, A Besir, I Atalar Journal of Food Engineering 233, 98-108, 2018 | 99 | 2018 |
| Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk O Gul, FT Saricaoglu, M Mortas, I Atalar, F Yazici Innovative Food Science & Emerging Technologies 41, 411-420, 2017 | 82 | 2017 |
| Phenolic Compounds and Chemical Characteristics of Pears (Pyrus Communis L.) A Öztürk, L Demirsoy, H Demirsoy, A Asan, O Gül International Journal of Food Properties 18 (3), 536-546, 2015 | 69 | 2015 |
| High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films FT Saricaoglu, S Tural, O Gul, S Turhan Food Hydrocolloids 84, 135-145, 2018 | 64 | 2018 |
| Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir O Gul, I Atalar, M Mortas, M Dervisoglu International Journal of Dairy Technology 71, 73-80, 2018 | 63 | 2018 |
| Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar FT Saricaoglu, I Atalar, VA Yilmaz, HI Odabas, O Gul Food chemistry 282, 67-75, 2019 | 49 | 2019 |
| Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins FT Saricaoglu, O Gul, S Tural, S Turhan Journal of Food Engineering 215, 161-171, 2017 | 49 | 2017 |
| Microencapsulation of Lactobacillus casei Shirota by spray drying using different combinations of wall materials and application for probiotic dairy dessert O Gul Journal of Food Processing and Preservation 41 (5), e13198, 2017 | 44 | 2017 |
| A novel spectrophotometric method based on Seliwanoff test to determine 5-(Hydroxymethyl) furfural (HMF) in honey: Development, in house validation and application A Besir, F Yazici, M Mortas, O Gul Lwt 139, 110602, 2021 | 34 | 2021 |
| 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 | 34 | 2019 |
| Application of multicriteria decision technique to determine optimum sodium alginate concentration for microencapsulation of Lactobacillus casei Shirota by … O Gul, M Dervisoglu Journal of Food Process Engineering 40 (3), e12481, 2017 | 34 | 2017 |
| Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk I Atalar, A Kurt, O Gul, F Yazici International Journal of Gastronomy and Food Science 24, 100358, 2021 | 32 | 2021 |
| 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 | 31 | 2020 |
| Different stress tolerance of spray and freeze dried Lactobacillus casei Shirota microcapsules with different encapsulating agents O Gul, İ Atalar Food Science and Biotechnology 28 (3), 807-8016, 2019 | 31 | 2019 |
| Comparison of the Effect of Some Essential Oils on the Growth of Penicillium verrucosum and its Ochratoxin a Production S Ozcakmak, O Gul, M Dervisoglu, A Yilmaz, O Sagdic, M Arici Journal of Food Processing and Preservation 41 (1), e13006, 2017 | 30 | 2017 |
| Effect of multi‐pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology O Gul, I Atalar, FT Saricaoglu, F Yazici Journal of food Processing and Preservation 42 (5), e13615, 2018 | 29 | 2018 |
| Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection O Gul, M Dervisoglu, M Mortas, O Aydemir, E Ilhan, K Aksehir Journal of Food Composition and Analysis 37, 82-86, 2015 | 29 | 2015 |
