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H

Hülya Gül

Süleyman Demirel University

8H指数
86论文数
472被引数
收录论文 6
发表时间
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Innovative Utilization of Watermelon By-Product Powders to Enhance Fresh Pasta Quality: Improving Nutritional Value and Functional Properties西瓜副产物粉的创新利用以提升新鲜意面品质：改善营养价值与功能特性
errFood Science & Nutrition
IF3.8
err2025-07-04
err0
errOAAI
errSultan Acun; Hülya Gül; Fadime Seyrekoğlu
err分享
err收藏
Impact of atmospheric pressure cold plasma on the physicochemical, rheological, chemical functional groups via FTIR spectroscopy and antioxidant characteristics of sunn pest (Eurygaster integriceps)-damaged wheat flour
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2025-05-01
err0
PREAI
errUluturk, Seyma; Guel, Hulya
err分享
err收藏
Effect of plasma-activated water on dough rheology and bread quality characteristics of sunn pest (Eurygaster integriceps)-damaged wheat flour等离子体活化水对印度谷螟（Eurygaster integriceps）损伤小麦粉面团流变学特性和面包品质特性的影响
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2025-05-01
err0
PREAI
errUluturk, Seyma; Gul, Hulya
err分享
err收藏
Comprehensive analysis of physical, chemical, and phenolic acid properties of powders derived from watermelon (Crimson Sweet) by-products
errJOURNAL OF FOOD SCIENCE
IF3.4
err2025-03-01
err0
errOAAI
errAcun, Sultan; Gul, Hulya; Seyrekoglu, Fadime
err分享
err收藏
Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread
errFOOD SCIENCE & NUTRITION
IF3.8
err2024-07-21
err0
errOAAI
errOzdemir, Nazli; Gul, Hulya
err分享
err收藏
Sourdough bread production with lactobacilli and S-cerevisiae isolated from sourdoughs
errPROCESS BIOCHEMISTRY
IF4
err2005-02-01
err80
PREAI
errGül, H; Özçelik, S; Sagdiç, O; Certel, M
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
O
Osman Sağdıç
H 指数: 59 · 论文数: 441
S
Sultan Acun
H 指数: 6 · 论文数: 24
S
Sami Özçelik
H 指数: 6 · 论文数: 28
Ş
Şeyma ULUTÜRK
H 指数: 3 · 论文数: 6
F
Fadime Seyrekoğlu
H 指数: 3 · 论文数: 19
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