| 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 E Yaver, N Bilgiçli Lwt 148, 111767, 2021 | 45 | 2021 |
| Effect of ultrasonicated lupin flour and resistant starch (type 4) on the physical and chemical properties of pasta E Yaver, N Bilgiçli Food chemistry 357, 129758, 2021 | 22 | 2021 |
| Yulafın bileşimi, hububat endüstrisinde kullanım alanları ve insan sağlığı üzerine etkileri E Yaver, N Ertaş Gıda ve Yem Bilimi Teknolojisi Dergisi 13, 41-50, 2013 | 21 | 2013 |
| Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour E Yaver, N Bilgiçli Food chemistry 276, 77-83, 2019 | 16 | 2019 |
| Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı N Bilgiçli Food and Health 6 (1), 41-56, 2020 | 10 | 2020 |
| Dephytinized flaxseed flours by phytase enzyme and fermentation: functional ingredients to enhance the nutritional quality of noodles E Yaver Journal of the Science of Food and Agriculture 103 (4), 1946-1953, 2023 | 9 | 2023 |
| Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours E Yaver Journal of the Science of Food and Agriculture 102 (15), 7164-7171, 2022 | 9 | 2022 |
| Impact of xylanase‐treated wheat milling by‐products on the physical and chemical properties of cakes N Çakır, N Bilgiçli, E Yaver Journal of the Science of Food and Agriculture 101 (15), 6331-6337, 2021 | 8 | 2021 |
| Novel crackers incorporated with carob and green lentil flours: Physicochemical, textural, and sensory attributes E Yaver Journal of Food Processing and Preservation 46 (10), e16911, 2022 | 7 | 2022 |
| Utilisation of cereal-legume flour blends in commercial and traditional bread E Yaver, N Bilgiçli Quality Assurance and Safety of Crops & Foods 10 (3), 297-306, 2018 | 6 | 2018 |
| Effect of transglutaminase on quality attributes of noodle enriched with germinated mung bean flour E Yaver, N Bilgiçli Gıda 45 (6), 1097-1108, 2020 | 5 | 2020 |
| Development of gluten-free tarhana formulations: Part II. Utilization of legume composite flours and baker’s yeast HK Keskin, N Bilgiçli, E Yaver Food Bioscience 47, 101692, 2022 | 4 | 2022 |
| Development of quality characteristics of pasta enriched with lupin (Lupinus albus L.) flour and resistant starch type 4 E Yaver, N Bilgiçli Tekirdağ Ziraat Fakültesi Dergisi 18 (3), 557-568, 2021 | 4 | 2021 |
| Effect of ultrasound-accelerated debittering method on total alkaloid and total carotenoid content of lupin seeds (Lupinus albus L.) and storage stability of thermally … E Yaver, N Bilgiçli Journal of Food Measurement and Characterization 17 (4), 3378-3389, 2023 | 3 | 2023 |
| Development of gluten‐free tarhana formulations: Part I. effect of legume flour type and level on physical, chemical, and sensory properties H Kiliç Keskin, N Bilgiçli, E Yaver Journal of Food Processing and Preservation 46 (3), e16415, 2022 | 3 | 2022 |
| FARKLI YÖNTEMLERLE ACILIĞI GİDERİLMİŞ LÜPEN UNU VE DİRENÇLİ NİŞASTA İÇEREN EKMEKLERİN KALİTE ÖZELLİKLERİ ÜZERİNE VİTAL GLUTEN VE EMÜLGATÖRÜN ETKİSİ E Yaver, N Bilgiçli Gıda 46 (2), 243-255, 2021 | 3 | 2021 |
| Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies İ Karaçoban, N Bilgiçli, E Yaver Food Technology and Biotechnology 61 (3), 328-338, 2023 | 2 | 2023 |
| Improvement of physical and sensory properties of bread containing Cereal-Legume composite flour E Yaver, N Bilgiçli Selcuk Journal of Agriculture and Food Sciences 33 (1), 7-13, 2019 | 2 | 2019 |
| FERMENTE TAHIL BENZERİ ÜRÜNLERİN BİSKÜVİNİN FİZİKSEL, BESİNSEL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ E Yaver Gıda 47 (1), 55-65, 2022 | | 2022 |
