Academician profile · DOKTOR ÖĞRETİM ÜYESİ (Unvan:Doçent)
GÖZDE KUTLU
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
- GÜZEL SANATLAR TASARIM VE MİMARLIK FAKÜLTESİ
- GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ
Scopus (SJR)
Q1
21
Q2
8
Q3
3
Q4
0
WoS (JCR)
Q1
10
Q2
14
Q3
6
Q4
3
TR Index
5
articles
Articles
- 2026 Incorporation of madımak ( Polygonum cognatum Meissn.) leaf powder into gluten‐free bread formulations: Evaluation of their nutritional, antidiabetic, color, bioactive, textural, and sensory properties
- 2026 Bioaccessibility of Phytochemicals, Amino Acids, Antioxidant Capacity, and Enzyme Inhibitory Activities of Hawthorn (Crataegus spp.) Fruits Following INFOGEST Simulated Gastrointestinal Digestion
- 2026 Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced‐Calorie Sour Cherry Beverages During Cold Storage
- 2026 Plant melanins: extraction, bioactivity, and applications
- 2025 Effects of LLDPE/Clay Nanocomposite Films Including Bioactive Compounds on The Microbiological Quality of Fresh Kashar Cheese
- 2025 Assessment of antimicrobial, anti-diabetic, anti-Alzheimer and anti-cancer properties, along with bioaccessibility and bioactive potential of Polygonum cognatum Meissn extracts from various cities in Türkiye
- 2025 Ultrasound‐Assisted Extraction of Bioactive Compounds From Black Pine (Pinus nigra) Bark: Optimization and Evaluation of Their In Vitro Bioactivities
- 2025 Impact of Encapsulated Thyme, Clove, and Sage Essential Oils on the Antioxidant, Physicochemical, DNA Binding, and Cleaving Properties of Chewing Gum
- 2025 Formulation of Fiber-Enriched Crackers with Oleaster Powder: Effect on Functional, Textural, and Sensory Attributes
- 2025 Reduced‐Calorie Apricot‐Based Lacto‐Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory Properties
- 2025 Assessment of in vitro cytotoxicity, anti-Alzheimer, and antidiabetic properties of fenugreek, white mulberry, and nettle leaves
- 2025 Potential use of aleo vera (Aloe barbadensis Miller) leaf gel in the development of functional ice-cream: Physicochemical, bioactive, thermal, rheological, and sensory properties
- 2025 AN IN VITRO ASSESSMENT OF THE BIOACTIVE, CYTOTOXIC, AND ANTIDIABETIC POTENTIAL OF DIFFERENT PARTS OF TUMBLEWEED (GUNDELIA TOURNEFORTII L.)
- 2024 Recovery and characterization of cellulose microfibers from fallen leaves and evaluation of their potential as reinforcement agents for production of new biodegradable packaging materials
- 2024 Design and characterization of chitosan-based films incorporated with summer savory (Satureja hortensis L.) essential oil for active packaging
- 2024 Effects of heat treatment and ultraviolet radiation on physicochemical, microbiological, and bioactive properties of shalgam juice
- 2024 A Sustainable Innovation: Functionalization of Pasta with Methanol Extract of Turkish Red Pine (Pinus brutia Ten.) Barks
- 2024 Valorization of various nut residues grown in Turkiye: Antioxidant, anticholinesterase, antidiabetic, and cytotoxic activities1
- 2024 Nanoencapsulation of wheat germ oil with chitosan‐nettle seed gum‐ovalbumin: Preparation, optimization, and characterization
- 2024 The effect of free and encapsulated probiotic bacteria on some physicochemical, microbiological, and textural properties of apricot leather (pestil) during storage