Gulsun Özyurt

Prof. Gulsun Özyurt


Research Focus & Metrics

Academic Career Length

23Years (2004-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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7 May 2011 in Food and Bioprocess Technology
Verified
Journal Article
Closed access
PDF file
GÖGulsun Özyurt
Gulsun Özyurt
EKEsmeray Kuley
Esmeray Kuley
EBESRA BALIKÇI
ESRA BALIKÇI
ÇKÇiğdem Kaçar
Çiğdem Kaçar
SGSaadet Gökdogan
Saadet Gökdogan
Fatih OZOGULFatih OZOGUL
Fatih OZOGUL

25 June 2015 in Journal of Food Quality
Verified
Journal Article
Closed access
PDF file
GÖGulsun Özyurt
Gulsun Özyurt
LULeyla Uslu
Leyla Uslu
IYIlknur Yuvka
Ilknur Yuvka
SGSaadet Gökdoğan
Saadet Gökdoğan
GAGökçe Atci
Gökçe Atci
OIOya Işik
Oya Işik

23 September 2005 in European Food Research and Technology
Verified
Journal Article
Closed access
PDF file
GÖGulsun Özyurt
Gulsun Özyurt
APAbdurrahman Polat
Abdurrahman Polat

19 April 2023 in Food Chemistry: X
Verified
Journal Article
Open access
TETuba Esatbeyoglu
Tuba Esatbeyoglu
AFAnnik Fischer
Annik Fischer
ALAlessandra D.S. Legler
Alessandra D.S. Legler
MOManolya E. Oner
Manolya E. Oner
HWHenrik F. Wolken
Henrik F. Wolken
Fatih OZOGULFatih OZOGUL
Fatih OZOGUL
• Water kefir like beverages were produced from Aronia melanocarpa juice and pomace. • The sensory analyses showed no difference in all tested groups. • Kefir made from aronia pomace demonstrated a greater antioxidant activity. • Both pomace and juice kefir had high levels of polyphenol, flavonoid and anthocyanin. • Aronia pomace is a good substitute especially for vegan and allergic individuals.

30 April 2006 in Food Chemistry
Verified
Journal Article
Closed access
GÖGulsun Özyurt
Gulsun Özyurt
ÖDÖnder Duysak
Önder Duysak
EAErhan Akamca
Erhan Akamca
CTCanan Tureli
Canan Tureli

22 October 2004 in European Food Research and Technology
Verified
Journal Article
Closed access
PDF file
APAbdurrrahman Polat
Abdurrrahman Polat
GÖGulsun Özyurt
Gulsun Özyurt
SÖSerhat Özkütük
Serhat Özkütük