Akademisyen

NERMİN BİLGİÇLİ

PROFESÖR

NECMETTİN ERBAKAN ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Ana Dal Mühendislik Temel Alanı
Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

Makale 104
Proje 0
Kitap 0
Bildiri 123
Patent 0
Sanatsal 0

Scopus (SJR) Q1 23 Q2 21 Q3 12 Q4 1

WoS (JCR) Q1 21 Q2 5 Q3 22 Q4 9

TR Index 7 makale

Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.

Üst %1 makale 0

Üst %10 makale 0

Ort. yüzdelik 56.2%

Üst %1 payı 0.0%

Üst %10 payı 0.0%

Makaleler

YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.

Makale listesi

2025 Incorporation of Different Purslane Parts Into Crackers: Impacts on Nutritional Composition, Antioxidant Activity, and Bioaccessibility Journal of Food Science DOI 10.1111/1750-3841.70557 YÖKSİS SJR Q1 JCR Q2
2025 Physicochemical Properties, Cooking and Sensory Qualities of Noodles Made from Wild Purslane (Portulaca oleracea L.) Seeds and Aerial Parts Brazilian Archives of Biology and Technology DOI 10.1590/1678-4324-2025240643 YÖKSİS SJR Q2 JCR Q3
2025 Improvement of nutritional properties of regular and gluten-free cakes with composite flour FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL DOI 10.1177/10820132231211929 YÖKSİS SJR Q2 JCR Q3
2024 Improvement of Bioactive Components and Technological Quality of Gluten-Free Pasta with Utilization of Different Carrot Powders, Guar Gum and Pregelatinization Application Foods DOI 10.3390/foods13244101 YÖKSİS SJR Q1 JCR Q1
2024 EFFECT OF STINGING NETTLE LEAF AND SEED POWDERS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COOKIES International Journal of Agricultural and Natural Sciences DOI 10.5281/zenodo.14063507 YÖKSİS
2023 Effect of ultrasound-accelerated debittering method on total alkaloid and total carotenoid content of lupin seeds (Lupinus albus L.) and storage stability of thermally treated lupin flours Springer Science and Business Media LLC DOI 10.1007/s11694-023-01870-3 YÖKSİS SJR Q2 JCR Q2
2023 Improvement of nutritional properties of regular and gluten-free cakes with composite flour SAGE Publications DOI 10.1177/10820132231211929 YÖKSİS SJR Q2 JCR Q3
2023 Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles Elsevier BV DOI 10.1016/j.foodchem.2022.134577 YÖKSİS SJR Q1 JCR Q1
2023 Utilization of germinated ancient wheat (Emmer and Einkorn) flours to improve functional and nutritional properties of bread Elsevier BV DOI 10.1016/j.ifset.2023.103292 YÖKSİS SJR Q1 JCR Q1
2023 Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies Faculty of Food Technology and Biotechnology - University of Zagreb DOI 10.17113/ftb.61.03.23.8145 YÖKSİS SJR Q2 JCR Q3
2023 Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur Wiley DOI 10.1002/cche.10674 YÖKSİS SJR Q2 JCR Q3
2023 Enrichment of Regular and Gluten-Free Cookies with Composite Flour Produced Chestnut, Lupin and Pumpkin Flours Igdir University DOI 10.21597/jist.1244653 YÖKSİS TR Index
2022 Effect of ancient wheat flours and fermentation types on tarhana properties Elsevier BV DOI 10.1016/j.fbio.2022.101982 YÖKSİS SJR Q1 JCR Q1
2022 Development of gluten-free tarhana formulations: Part I. effect of legume flour type and level on physical, chemical, and sensory properties Journal of Food Processing and Preservation DOI 10.1111/jfpp.16415 YÖKSİS SJR Q2 JCR Q3
2022 Enhancement of extruded corn snacks with substitution of wheat germ, invaluable milling by‐product Wiley DOI 10.1111/jfpp.17125 YÖKSİS SJR Q2 JCR Q3
2022 Development of gluten-free tarhana formulations: Part II. Utilization of legume composite flours and baker's yeast Food Bioscience DOI 10.1016/j.fbio.2022.101692 YÖKSİS SJR Q1 JCR Q1
2022 The comparison of lupin milk with soy milk as an alternative egg substitute for cake production Journal of Food Processing and Preservation DOI 10.1111/jfpp.16572 YÖKSİS SJR Q2 JCR Q3
2021 Effect of taro [Colocasia esculenta (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten-free cookie Journal of Food Processing and Preservation DOI 10.1111/jfpp.15894 YÖKSİS SJR Q2 JCR Q3 OpenAlex 70.9%
2021 Enriched Turkish noodles (Erişte) with stabilized wheat germ: Chemical, nutritional and cooking properties LWT DOI 10.1016/j.lwt.2021.111819 YÖKSİS SJR Q1 JCR Q1
2021 Improvement of functional cake formulation using Jerusalem artichoke flour as inulin source and resistant starch (RS4) LWT DOI 10.1016/j.lwt.2021.111301 YÖKSİS SJR Q1 JCR Q1

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