logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
N

Nermin Bilgiçli

necmettin erbakan university

24H指数
114论文数
1.8K被引数
收录论文 33
发表时间
logo
Polygonum cognatum Powder as a Functional Ingredient: Improving Nutritional Quality and Reducing Glycemic Index of Gluten-free and Wheat-based Crackers何首乌粉末作为功能性成分：改善无麸质和小麦基饼干的营养质量和降低血糖指数
errPlant Foods for Human Nutrition
IF3.6
err2026-05-21
err0
errOAAI
errTekmile Cankurtaran-Kömürcü; Nermin Bilgiçli
err分享
err收藏
Impact of Germination Time on Nutritional and Functional Properties of Ancient and Modern Wheat Flours and Their Application in Cake Formulation发芽时间对古代和现代小麦粉的营养和功能特性的影响及其在蛋糕配方中的应用
errFood Science & Nutrition
IF3.8
err2026-03-30
err0
errOAAI
errCankurtaran-komurcu, Tekmile; Bilgicli, Nermin
err分享
err收藏
Role of egg addition in modulating the quality of noodles fortified with grape leaf powder添加葡萄叶粉强化面条品质中鸡蛋的作用
errJournal of Food Science and Technology
IF3.3
err2026-02-27
err0
errOAAI
errTekmile Cankurtaran-Kömürcü; Nermin Bilgiçli
err分享
err收藏
Grape Leaf Powder as a Green Fortifier in Bread: Effects on Nutritional and Technological Quality葡萄叶粉作为面包中的绿色强化剂：对营养和工艺品质的影响
errJournal of Food Science
IF3.4
err2026-02-01
err0
PREAI
errCankurtaran-Komurcu, Tekmile; Bilgicli, Nermin
err分享
err收藏
Incorporation of Different Purslane Parts Into Crackers: Impacts on Nutritional Composition, Antioxidant Activity, and Bioaccessibility将不同部位的马齿苋添加到饼干中：对营养成分、抗氧化活性和生物可及性的影响
errJournal of Food Science
IF3.4
err2025-10-09
err0
PREAI
errTekmile Cankurtaran-Kömürcü; Nermin Bilgiçli
err分享
err收藏
Improvement of Bioactive Components and Technological Quality of Gluten-Free Pasta with Utilization of Different Carrot Powders, Guar Gum and Pregelatinization Application利用不同胡萝卜粉、瓜尔胶和预糊化处理提高无麸质意大利面中的生物活性成分和技术质量
errFOODS
IF5.1
err2024-12-18
err0
errOAAI
errBayrakci, Hilal Arslan; Bilgicli, Nermin
err分享
err收藏
Utilization of germinated ancient wheat (Emmer and Einkorn) flours to improve functional and nutritional properties of bread
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2023-03-01
err7
PREAI
errCankurtaran-Komurcu, Tekmile; Bilgicli, Nermin
err分享
err收藏
Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles
errFOOD CHEMISTRY
IF9.8
err2023-03-01
err13
PREAI
errKomurcu, Tekmile Cankurtaran; Bilgicli, Nermin
err分享
err收藏
Effect of ancient wheat flours and fermentation types on tarhana properties
errFOOD BIOSCIENCE
IF5.9
err2022-12-01
err3
PREAI
errKomurcu, Tekmile Cankurtaran; Bilgicli, Nermin
err分享
err收藏
Development of gluten-free tarhana formulations: Part II. Utilization of legume composite flours and baker's yeast
errFOOD BIOSCIENCE
IF5.9
err2022-06-01
err3
PREAI
errKeskin, Hatice Kilic; Bilgicli, Nermin; Yaver, Elif
err分享
err收藏
Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2021-12-01
err10
PREAI
errAslan, Mine; Bilgicli, Nermin
err分享
err收藏
Improvement of functional couscous formulation using ancient wheat and pseudocereals
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2021-10-01
err12
PREAI
errCankurtaran, Tekmile; Bilgicli, Nermin
err分享
err收藏
Effect of ultrasonicated lupin flour and resistant starch (type 4) on the physical and chemical properties of pasta
errFOOD CHEMISTRY
IF9.8
err2021-09-01
err22
PREAI
errYaver, Elif; Bilgicli, Nermin
err分享
err收藏
Enriched Turkish noodles (Eriste) with stabilized wheat germ: Chemical, nutritional and cooking properties
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-09-01
err9
PREAI
errDemir, M. Kursat; Bilgicli, Nermin; Turker, Selman; Demir, Berat
err分享
err收藏
Ultrasound-treated lupin (Lupinus albus L.) flour: Protein- and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-08-01
err32
PREAI
errYaver, Elif; Bilgicli, Nermin
err分享
err收藏
Improvement of functional cake formulation using Jerusalem artichoke flour as inulin source and resistant starch (RS4)
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-06-01
err8
PREAI
errCeylan, Hacer; Bilgicli, Nermin; Cankurtaran, Tekmile
err分享
err收藏
Impact of xylanase-treated wheat milling by-products on the physical and chemical properties of cakes
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2021-05-21
err7
PREAI
errCakir, Nursen; Bilgicli, Nermin; Yaver, Elif
err分享
err收藏
The biogenic amine and mineral contents of different milling fractions of bread and durum wheat (Triticum L.) cultivars
errFOOD BIOSCIENCE
IF5.9
err2020-10-01
err12
PREAI
errKarayigit, Belgizar; Colak, Nesrin; Ozogul, Fatih; Gundogdu, Ali; Inceer, Huseyin; Bilgicli, Nermin; Ayaz, Faik Ahmet
err分享
err收藏
Improvement of chemical properties of noodle and pasta using dephytinized cereal brans
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-06-01
err26
PREAI
errLevent, Hacer; Koyuncu, Mehmet; Bilgicli, Nermin; Adiguzel, Emre; Dedeoglu, Mustafa
err分享
err收藏
Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour
errFOOD CHEMISTRY
IF9.8
err2019-03-01
err11
PREAI
errYaver, Elif; Bilgicli, Nermin
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
F
Fatih Özoğul
H 指数: 68 · 论文数: 367
F
Faik Ahmet Ayaz
H 指数: 26 · 论文数: 73
A
Ali Gündoğdu
H 指数: 25 · 论文数: 58
H
Hüseyin İnceer
H 指数: 18 · 论文数: 80
N
Nesrin Çolak
H 指数: 17 · 论文数: 52
查看更多