Akademisyen
NECATİ BARIŞ TUNCEL
PROFESÖR
ÇANAKKALE ONSEKİZ MART ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.
- Makale 69
- Proje 0
- Kitap 0
- Bildiri 16
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
17
Q2
13
Q3
1
Q4
2
WoS (JCR)
Q1
8
Q2
16
Q3
6
Q4
1
TR Index
4
makale
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2025 Optimization of bioethanol production from sugar beet processing by-product molasses using response surface methodology YÖKSİS SJR Q2 JCR Q2
- 2025 Fermentation of Sainfoin Seed Flour with Saccharomyces boulardii: Effects on Total Dietary Fiber, Anti-Nutrients, Antimicrobial Activity, and Bioaccessibility of Bioactive Compounds YÖKSİS SJR Q1 JCR Q2
- 2025 Sainfoin (Onobrychis viciifolia L.) protein isolate as a new source of alternative plant-based protein: cytotoxicity, immunoreactivity, nutritional and functional properties YÖKSİS SJR Q1 JCR Q2
- 2025 Characterization and effects of heat treatments on antinutritional components and enzyme activities in sainfoin (Onobrychis viciifolia L.) seeds: A high-protein alternative plant-based food source YÖKSİS SJR Q1 JCR Q1
- 2025 The effect of infrared-assisted thermal and hydrothermal treatments on low-quality wheat flour obtained from tail-end passages and cracker quality YÖKSİS SJR Q1 JCR Q2
- 2025 A Comprehensive Review of Antinutrients in Plant‐Based Foods and Their Key Ingredients YÖKSİS SJR Q1 JCR Q2
- 2025 Physicochemical and functional properties of safflower protein isolate: Effect of drying methods and spray drying temperatures YÖKSİS SJR Q2 JCR Q2
- 2025 Exploring Sainfoin (Onobrychis viciifolia) Seed Flour as a Sustainable Plant‐Based Food: Germination‐Induced Changes in Nutritional Quality, Anti‐Nutritional Factors, Phenolic Content, Bioaccessibility, and In Vitro Toxicity YÖKSİS SJR Q2 JCR Q3
- 2025 How do various encapsulation techniques improve the oral delivery of food protein hydrolysates? YÖKSİS SJR Q1 JCR Q1
- 2025 The impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice: From brown rice to white rice YÖKSİS SJR Q1 JCR Q1
- 2025 The effect of different pre-treatments on sensory characteristics of unformulated pulse-based beverages YÖKSİS SJR Q2 JCR Q2
- 2024 The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance YÖKSİS SJR Q2 JCR Q2
- 2024 The effect of microwave-assisted hydrothermal treatment on physicochemical and functional properties of wheat, barley, and rye flours YÖKSİS SJR Q1 JCR Q2
- 2024 Characterisation of Pea Milk Analogues Using Different Production Techniques YÖKSİS SJR Q2 JCR Q3
- 2023 The effects of accelerated storage on quality of cake prepared using hydrothermally infrared treated flours YÖKSİS SJR Q1 JCR Q1
- 2022 The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour YÖKSİS SJR Q1 JCR Q1
- 2022 Monitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology YÖKSİS SJR Q1 JCR Q2
- 2021 The effect of infrared radiation on gluten aggregation and pasting properties of wheat flours with different protein content YÖKSİS SJR Q1 JCR Q2
- 2021 Detection of einkorn flour adulteration in flour and bread samples using Computer-Based Image Analysis and Near-Infrared Spectroscopy YÖKSİS SJR Q1 JCR Q1
- 2021 Bazı İnstant Gıdaların Üretiminde Kızılötesi Kurutmanın Etkisi YÖKSİS TR Index