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B

Behiç Mert

Department of Food Engineering

23H指数
69论文数
2.2K被引数
收录论文 23
发表时间
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Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies通过新型技术开发地中海原料的再配方与特性表征
errFOOD ENGINEERING REVIEWS
IF7.6
err2025-04-21
err0
errOAAI
errElif Gokçen Ates; Murad Bal; Melis Cetin Karasu; Neriman Ezgi Cifte; Furkan Erdem; Muhammed Rasim Gul; Ozan Tas; Gokcem Tonyali Karsli; Sanda Pleslić; Kristina Smokrović; Nadica Maltar-Strmečki; Mohamad G. Abiad; Josipa Dukić; Anet Režek Jambrak; Rose Daphnee Tchonkouang; Margarida C. Vieira; Maria Dulce Antunes; Behic Mert; Gulum Sumnu; Hami Alpas; Mecit Oztop
err分享
err收藏
A comprehensive mathematical modeling study for temperature evolution during radio frequency assisted honey decrystallization
errFOOD AND BIOPRODUCTS PROCESSING
IF3.4
err2025-03-01
err0
PREAI
errKaratas, Ozan; Uyar, Rahmi; Son, Ezgi; Coskun, Eda; Mert, Behic; Marra, Francesco; Erdogdu, Ferruh
err分享
err收藏
Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?
errFOOD FRONTIERS
IF6.9
err2024-04-10
err0
errOAAI
errRostamabadi, Hadis; Demirkesen, Ilkem; Mert, Behic; Barua, Sreejani; Colussi, Rosana; Frasson, Sabrina Feksa; Wang, Yong; Falsafi, Seid Reza
err分享
err收藏
Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder
errFRONTIERS IN SUSTAINABLE FOOD SYSTEMS
IF3.1
err2024-02-19
err1
errOAAI
errBal, Murad; Ates, Elif Gokcen; Erdem, Furkan; Tonyali Karsli, Gokcem; Karasu, Melis Cetin; Ozarda, Ozlem; Mert, Behic; Oztop, Mecit H.
err分享
err收藏
Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2023-11-01
err16
PREAI
errRostamabadi, Hadis; Nowacka, Ma l gorzata; Colussi, Rosana; Frasson, Sabrina Feksa; Demirkesen, Ilkem; Mert, Behic; Singha, Poonam; Singh, Sushil Kumar; Falsafi, Seid Reza
err分享
err收藏
Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2023-09-01
err7
PREAI
errMevliyaogullari, Ercan; Karsli, Mehmet Akif; Mert, Behic
err分享
err收藏
Hydrocolloid coated oleosomes for development of oleogels
errFOOD HYDROCOLLOIDS
IF12.4
err2021-10-01
err28
PREAI
errMert, Behic; Vilgis, Thomas A.
err分享
err收藏
Recent developments of oleogel utilizations in bakery products
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2019-08-06
err90
PREAI
errDemirkesen, Ilkem; Mert, Behic
err分享
err收藏
Characterization and evaluation of emulsifying properties of high pressure microfluidized and pH shifted corn gluten meal
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2019-03-01
err23
PREAI
errOzturk, Oguz Kaan; Mert, Behic
err分享
err收藏
Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2018-11-01
err29
PREAI
errDemirkesen, Ilkem; Vilgis, Thomas A.; Mert, Behic
err分享
err收藏
Development of pH Sensitive Alginate/Gum Tragacanth Based Hydrogels for Oral Insulin Delivery
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2018-10-22
err58
PREAI
errCikrikci, Sevil; Mert, Behic; Oztop, Mecit Halil
err分享
err收藏
The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2018-10-01
err34
PREAI
errOzturk, Oguz Kaan; Mert, Behic
err分享
err收藏
The effects of microfluidization on rheological and textural properties of gluten-free corn breads
errFOOD RESEARCH INTERNATIONAL
IF8
err2018-03-01
err42
PREAI
errOzturk, Oguz Kaan; Mert, Behic
err分享
err收藏
Reducing saturated fat with oleogel/shortening blends in a baked product在烘焙产品中使用油凝胶/起酥油混合物减少饱和脂肪
errFOOD CHEMISTRY
IF9.8
err2016-05-01
err151
PREAI
errMert, Behic; Demirkesen, Ilkem
err分享
err收藏
Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2016-05-01
err99
PREAI
errMert, Behic; Demirkesen, Ilkem
err分享
err收藏
Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2014-01-29
err42
PREAI
errMert, Behic; Tekin, Aziz; Demirkesen, Ilkem; Kocak, Gonul
err分享
err收藏
Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2012-04-01
err79
PREAI
errMert, Behic
err分享
err收藏
Utilization of chestnut flour in gluten-free bread formulations板栗粉在无麸质面包配方中的利用
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2010-12-01
err155
PREAI
errDemirkesen, Ilkem; Mert, Behic; Sumnu, Gulum; Sahin, Serpil
err分享
err收藏
A novel method to measure the glass and melting transitions of pharmaceutical powders
errINTERNATIONAL JOURNAL OF PHARMACEUTICS
IF5.2
err2010-08-30
err16
PREAI
errAbiad, Mohamad G.; Gonzalez, David C.; Mert, Behic; Campanella, Osvaldo H.; Carvajal, M. Teresa
err分享
err收藏
Rheological properties of gluten-free bread formulations
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2010-01-01
err246
PREAI
errDemirkesen, Ilkem; Mert, Behic; Sumnu, Gulum; Sahin, Serpil
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
王
王勇 (Yong Wang)
H 指数: 61 · 论文数: 675
G
Gülüm Şümnü
H 指数: 58 · 论文数: 234
M
Micaela Carvajal
H 指数: 58 · 论文数: 278
S
Serpil Şahin
H 指数: 57 · 论文数: 200
O
Osvaldo H. Campanella
H 指数: 57 · 论文数: 345
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