Article detail · 2023 · article
Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour
ISSN2193-4126
YÖKSİS
OpenAlex
Top 10%
Year2023
Citations15OpenAlex
Percentile%92.6
FWCI3.911.00 = world average
Scopus (SJR)Q2
WoS (JCR)Q2
Data source split
- YÖKSİSYÖKSİS article record
- YÖKSİS venueJOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
- Catalog match (ISSN)Journal of Food Measurement and Characterization
- OpenAlexOpenAlex enrichment (abstract, citations, topics)
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Citations
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15citationsOpenAlex · cited_by_count (cache / database)
5 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- 2025 Ultrasound‐Assisted Soaking and Solution Effects on the Anti‐Nutritional Quality and Physical Properties of Legume SeedsCitations 10 · OpenAlex
- 2024 Versatile Functions of Raw and Modified Lentils/Lentil Components in Food Applications: A ReviewCitations 5 · OpenAlex
- 2025 Elucidation of technological, functional, sensory properties and aroma profiles of gluten‑free breads enriched with lentil flourCitations 3 · OpenAlex
- 2025 Elucidation of technological, functional, sensory properties and aroma profiles of gluten-free breads enriched with lentil flourCitations 3 · OpenAlex
- 2025 Quality and chemical safety of wheat bread enriched with untreated, milled, and Lactiplantibacillus plantarum fermented red lentils (Lens culinaris L.)Citations 0 · OpenAlex