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Plant Foods for Human Nutrition (Dordrecht, Netherlands)|February 28, 2025
Formulation of Fiber-Enriched Crackers with Oleaster Powder: Effect on Functional, Textural, and Sensory AttributesBeyzanur Düşkün, Gozde Kutlu, Perihan Kübra Akman, et al.Food Science & Nutrition|June 22, 2026
Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced-Calorie Sour Cherry Beverages During Cold StoragePerihan Kubra Akman, Gulsum Ucak-Ozkaya, Gozde Kutlu, et al.Journal of Food Science|August 29, 2025
Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory PropertiesPerihan Kubra Akman, Gulsum Ucak Ozkaya, Beyzanur Duskun, et al.Food Chemistry|September 22, 2018
Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS modelsRami H Al-Amoudi, Osman Taylan, Gozde Kutlu, et al.ACS Omega|July 29, 2025
Impact of Encapsulated Thyme, Clove, and Sage Essential Oils on the Antioxidant, Physicochemical, DNA Binding, and Cleaving Properties of Chewing GumBusra Barman, Yasemin Budama-Kilinc, Gozde Kutlu, et al.Pageof 2