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N

Nurcan Koca

Ege University

21H指数
58论文数
1.4K被引数
收录论文 18
发表时间
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Process Optimization and Storage Evaluation of Explosion Puffing Dried Reduced-Fat White Cheese Snacks爆 puffing 干燥减脂白奶酪零食的工艺优化与储存评价
errJournal of Food Science
IF3.4
err2025-07-05
err0
errOAAI
errÖzgün Köprüalan Aydın; Nurcan Koca; Mehmet Koç; Figen Kaymak-Ertekin
err分享
err收藏
Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier
errJOURNAL OF FOOD SCIENCE
IF3.4
err2023-08-25
err10
errOAAI
errFirat, Esra; Koca, Nurcan; Kaymak-Ertekin, Figen
err分享
err收藏
The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white cheese powders
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2023-03-01
err11
PREAI
errTurk-Gul, Aylin; Urgu-Ozturk, Muge; Koca, Nurcan
err分享
err收藏
Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat
errMEAT SCIENCE
IF6.1
err2022-02-01
err26
PREAI
errOzturk-Kerimoglu, Burcu; Urgu-Ozturk, Muge; Serdaroglu, Meltem; Koca, Nurcan
err分享
err收藏
Impact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacks
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2022-01-01
err16
errOAAI
errKoprualan, Ozgun; Elmas, Feyza; Bodruk, Anil; Arikaya, Seyma; Koc, Mehmet; Koca, Nurcan; Kaymak-Ertekin, Figen
err分享
err收藏
The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-06-01
err17
PREAI
errElmas, Feyza; Bodruk, Anil; Koprualan, Ozgun; Arikaya, Seyma; Koca, Nurcan; Serdaroglu, Fatma Meltem; Kaymak-Ertekin, Figen; Koc, Mehmet
err分享
err收藏
Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2019-09-01
err13
PREAI
errErbay, Zafer; Koca, Nurcan
err分享
err收藏
Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties
errFOOD SCIENCE OF ANIMAL RESOURCES
IF3.7
err2019-02-28
err18
errOAAI
errUrgu, Muge; Turk, Aylin; Unluturk, Sevcan; Kaymak-Ertekin, Figen; Koca, Nurcan
err分享
err收藏
The physical, microstructural, chemical and sensorial properties of spray dried full-fat white cheese powders stored in different multilayer packages
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2018-07-01
err23
PREAI
errSahin, Candan Ceylan; Erbay, Zafer; Koca, Nurcan
err分享
err收藏
Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2015-12-01
err33
errOAAI
errErbay, Zafer; Koca, Nurcan
err分享
err收藏
Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder喷雾干燥条件对奶酪粉的化学，物理和感官特性的影响
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2015-05-01
err63
errOAAI
errKoca, Nurcan; Erbay, Zafer; Kaymak-Ertekin, Figen
err分享
err收藏
Optimization of spray drying process in cheese powder production
errFOOD AND BIOPRODUCTS PROCESSING
IF3.4
err2015-01-01
err73
PREAI
errErbay, Zafer; Koca, Nurcan; Kaymak-Ertekin, Figen; Ucuncu, Mustafa
err分享
err收藏
Kinetics of Total Phenolic Content and Total Color Difference During Liquid Smoking of Kashar Cheese
errINTERNATIONAL JOURNAL OF FOOD PROPERTIES
IF3.9
err2013-02-27
err4
errOAAI
errErbay, Zafer; Koca, Nurcan
err分享
err收藏
High-Pressure Effects on the Microstructure, Texture, and Color of White-Brined Cheese
errJOURNAL OF FOOD SCIENCE
IF3.4
err2011-06-01
err28
PREAI
errKoca, N.; Balasubramaniam, V. M.; Harper, W. J.
err分享
err收藏
Application of temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy for rapid estimation of butter adulteration
errFOOD CHEMISTRY
IF9.8
err2010-08-01
err82
PREAI
errKoca, N.; Kocaoglu-Vurma, N. A.; Harper, W. J.; Rodriguez-Saona, L. E.
err分享
err收藏
Application of fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in swiss cheese
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2007-08-01
err66
errOAAI
errKoca, N.; Rodriguez-Saona, L. E.; Harper, W. J.; Alvarez, V. B.
err分享
err收藏
Rapid determination of swiss cheese composition by Fourier transform infrared/attenuated total reflectance spectroscopy
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2006-05-01
err76
errOAAI
errRodriguez-Saona, LE; Koca, N; Harper, WJ; Alvarez, VB
err分享
err收藏
Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers使用脂肪替代品生产的低脂新鲜kashar奶酪的质地，融化和感官特性
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2004-04-01
err189
PREAI
errKoca, N; Metin, M
err分享
err收藏

研究方向

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合作学者
合作期刊
V
V.M. Balasubramaniam
H 指数: 48 · 论文数: 219
L
Luis Rodriguez‐Saona
H 指数: 45 · 论文数: 195
F
Figen Kaymak‐Ertekin
H 指数: 32 · 论文数: 166
Z
Zafer Erbay
H 指数: 31 · 论文数: 99
M
Meltem Serdaroğlu
H 指数: 29 · 论文数: 148
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