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Scopus Author ID: 57206484391

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Ondokuz Mayıs University: Samsun, TR

(Food Engineering )
Employment
Source: Self-asserted source
Latife Betül Gül

Works (20)

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

Journal of Polymers and the Environment
2023 | Journal article
DOI: 10.1007/s10924-023-02761-w
EID:

2-s2.0-85146227954

Part of ISSN: 15728919 15662543
Contributors: Ozcan, I.; Saricaoglu, F.T.; Parlak, M.E.; Dagdelen, A.F.; Yigit Cinar, A.; Gul, L.B.; Dundar, A.N.; Tosun, F.
Source: Self-asserted source
Latife Betül Gül via Scopus - Elsevier

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

Food Science and Nutrition
2023 | Journal article
DOI: 10.1002/fsn3.3491
EID:

2-s2.0-85163072349

Part of ISSN: 20487177
Contributors: Gül, L.B.; Bekbay, S.; Akgün, A.; Gül, O.
Source: Self-asserted source
Latife Betül Gül via Scopus - Elsevier

Functional properties and bioaccessibility of alginate based phycocyanin-honey hydrogels

LWT
2023 | Journal article
DOI: 10.1016/j.lwt.2023.115099
EID:

2-s2.0-85166268642

Part of ISSN: 00236438
Contributors: Sahin, O.I.; Uzuner, K.; Dundar, A.N.; Parlak, M.E.; Gul, L.B.; Dagdelen, A.F.; Saricaoglu, F.T.; Simsek, S.
Source: Self-asserted source
Latife Betül Gül via Scopus - Elsevier

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

Food Research International
2023 | Journal article
DOI: 10.1016/j.foodres.2023.112906
EID:

2-s2.0-85158004191

Part of ISSN: 18737145 09639969
Contributors: Gul, O.; Gul, L.B.; Baskıncı, T.; Parlak, M.E.; Saricaoglu, F.T.
Source: Self-asserted source
Latife Betül Gül via Scopus - Elsevier

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

Harran Tarım ve Gıda Bilimleri Dergisi
2023-12-27 | Journal article
DOI: 10.29050/harranziraat.1301013
Contributors: Latife Betül GÜL; Osman GÜL
Source: check_circle
Crossref

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

Foods
2023-04 | Journal article | Author
DOI: 10.3390/foods12091791
Contributors: Osman Gul; Furkan Turker Saricaoglu; İlyas Atalar; Latife Betül Gül; Fatih Tornuk; Senay Simsek
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 3)‎

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

Current Microbiology
2022 | Journal article
DOI: 10.1007/s00284-022-02839-z
EID:

2-s2.0-85127917646

Part of ISSN: 14320991 03438651
Contributors: Arsoy, E.S.; Gül, L.B.; Çon, A.H.
Source: Self-asserted source
Latife Betül Gül via Scopus - Elsevier

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

Brazilian Archives of Biology and Technology
2022 | Journal article
DOI: 10.1590/1678-4324-2022210614
Contributors: Ayşegül Beşir; Süleyman Gökmen; Latife Betül Gül; Fehmi Yazıcı; Osman Gül
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

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

Acta Scientiarum - Technology
2022 | Journal article
DOI: 10.4025/actascitechnol.v44i1.57040
EID:

2-s2.0-85123110611

Part of ISSN: 18078664 18062563
Contributors: Gul, L.B.; Gul, O.; Con, A.H.
Source: Self-asserted source
Latife Betül Gül via Scopus - Elsevier

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

Anais da Academia Brasileira de Ciências
2022 | Journal article
DOI: 10.1590/0001-3765202220191172
Contributors: OSMAN GUL; ILYAS ATALAR; MUSTAFA MORTAS; FURKAN TURKER SARICAOGLU; AYSEGUL BESIR; LATIFE BETUL GUL; FEHMI YAZICI
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

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

Journal of Food Measurement and Characterization
2022-10 | Journal article
DOI: 10.1007/s11694-022-01493-0
Contributors: Latife Betül Gül; Osman Gül; Ahmet Hilmi Çon
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

ULTRASES DESTEKLİ OZMOTİK DEHİDRASYON ÖN İŞLEMİNİN BALKABAĞI (Cucurbita moschata) KURUTMA KİNETİĞİ VE BAZI FONKSİYONEL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Gıda
2022-10-30 | Journal article
DOI: 10.15237/gida.GD22065
Contributors: Osman GÜL; Nilüfer AÇIKGÖZ; Latife Betül GÜL
Source: check_circle
Crossref

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

European Food Science and Engineering
2022-06-23 | Journal article
DOI: 10.55147/efse.1091864
Contributors: Latife Betül GÜL; Nilgün ÖZDEMİR; Osman GÜL; Ahmet ÇON
Source: check_circle
Crossref

Potansiyel Ekşi Hamur Starter Kültürü Weissella cibaria N9'un Dondurularak Kurutulması için Koruyucu Ajanların Optimizasyonu

Akademik Gıda
2021-08-01 | Journal article
DOI: 10.24323/akademik-gida.977267
Contributors: Latife Betül GÜL; Osman GÜL; Enes DERTLİ; Ahmet Hilmi ÇON
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

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

Cryobiology
2020 | Journal article
DOI: 10.1016/j.cryobiol.2020.07.007
EID:

2-s2.0-85089139567

Part of ISSN: 10902392 00112240
Contributors: Gul, L.B.; Con, A.H.; Gul, O.
Source: Self-asserted source
Latife Betül Gül via Scopus - Elsevier

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

Alınteri Zirai Bilimler Dergisi
2020-06-30 | Journal article
DOI: 10.28955/alinterizbd.739372
Contributors: Nilgün ÖZDEMİR; Ferat UZUN; Latife Betül GÜL; Osman GÜL; Ahmet Hilmi ÇON
Source: check_circle
Crossref

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

Journal of Food Processing and Preservation
2020-04 | Journal article
DOI: 10.1111/jfpp.14400
Contributors: Latife Betul Gul; Osman Gul; Mustafa Tahsin Yilmaz; Enes Dertli; Ahmet Hilmi Con
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

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

Food Science and Technology International
2019 | Journal article
DOI: 10.1177/1082013219853462
EID:

2-s2.0-85066958026

Part of ISSN: 15321738 10820132
Contributors: Gul, O.; Atalar, I.; Gul, L.B.
Source: Self-asserted source
Latife Betül Gül via Scopus - Elsevier

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

Quality Assurance and Safety of Crops and Foods
2019 | Journal article
DOI: 10.3920/QAS2018.1493
EID:

2-s2.0-85075012780

Part of ISSN: 1757837X 17578361
Contributors: Atalar, I.; Gul, O.; Mortas, M.; Gul, L.B.; Saricaoglu, F.T.; Yazici, F.
Source: Self-asserted source
Latife Betül Gül via Scopus - Elsevier

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

Journal of Food Science and Technology
2019 | Journal article
DOI: 10.1007/s13197-019-03619-7
EID:

2-s2.0-85061726060

Part of ISSN: 09758402 00221155
Contributors: Atalar, I.; Gul, O.; Saricaoglu, F.T.; Besir, A.; Gul, L.B.; Yazici, F.
Source: Self-asserted source
Latife Betül Gül via Scopus - Elsevier

Peer review (3 reviews for 3 publications/grants)

Review activity for Journal of Food Science and Technology. (1)
Review activity for Lebensmittel-Wissenschaft + [i.e. und] Technologie. (1)
Review activity for Qeios. (1)
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