Akademisyen
ARZU BAŞMAN
PROFESÖR
HACETTEPE ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.
- Makale 26
- Proje 0
- Kitap 4
- Bildiri 16
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
15
Q2
7
Q3
1
Q4
0
WoS (JCR)
Q1
6
Q2
12
Q3
4
Q4
2
TR Index
0
makale
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2025 Effects of Infrared Treatment on Some Constituents and Functional Properties of Chia Seed YÖKSİS SJR Q1 JCR Q2
- 2019 Development of SYBR green-based real time PCR assays for detection and quantification of adulteration in wheat-based composite breads and their in-house validation YÖKSİS SJR Q1 JCR Q2
- 2016 Physicochemical properties of infrared heat moisture treated wheat starch YÖKSİS SJR Q2 JCR Q2
- 2016 Infrared drying A promising technique for bulgur production YÖKSİS SJR Q1 JCR Q2
- 2016 Effects of infrared treatment on tocopherols total phenolics and antioxidant activity of soybean samples YÖKSİS SJR Q3 JCR Q4
- 2015 Effects of infrared treatment on urease trypsin inhibitor and lipoxygenase activities of soybean samples YÖKSİS SJR Q1 JCR Q1
- 2015 Effects of infrared heat moisture treatment on physicochemical properties of corn starch YÖKSİS SJR Q2 JCR Q2
- 2011 Quick boiling noodle production by using infrared drying YÖKSİS SJR Q1 JCR Q1
- 2010 The effects of xanthan and guar gums on staling of gluten free rice cakes baked in different ovens YÖKSİS SJR Q1 JCR Q2
- 2008 QUALITY CHARACTERISTICS OF CORN NOODLES CONTAINING GELATINIZED STARCH TRANSGLUTAMINASE AND GUM YÖKSİS SJR Q2 JCR Q3
- 2008 Effects of gelatinisation level gum and transglutaminase on the quality characteristics of rice noodle YÖKSİS SJR Q1 JCR Q2
- 2008 Evaluation of Molecular Weight Distribution Pasting and Functional Properties and Enzyme Resistant Starch Content of Acid modified Corn Starches YÖKSİS
- 2008 Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment YÖKSİS SJR Q1 JCR Q1
- 2008 Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations YÖKSİS SJR Q2 JCR Q2
- 2007 Effect of Acid Modification and Heat Treatments on Resistant Starch Formation and Functional Properties of Corn Starch YÖKSİS SJR Q2 JCR Q3
- 2006 Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti YÖKSİS SJR Q1 JCR Q2
- 2004 Effects of extrusion variables on the properties of waxy hulless barley extrudates YÖKSİS JCR Q3
- 2004 Effects of irradiation on protein electrophoretic properties water absorption and cooking quality of lentils YÖKSİS SJR Q2 JCR Q3
- 2004 Effects of Irradiation on Protein Electrophoretic Properties Water Absorption and Cooking Quality of Dry Bean and Chickpea YÖKSİS SJR Q2 JCR Q4
- 2003 Development of a bulgur like product using extrusion cooking YÖKSİS SJR Q1 JCR Q1