| Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product N Bilgiçli, A Elgün, EN Herken, N Ertaş, Ş İbanogˇlu Journal of Food Engineering 77 (3), 680-686, 2006 | 177 | 2006 |
| Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability N Ertaş, S Türker Journal of Food Science and Technology 51, 1401-1405, 2014 | 59 | 2014 |
| Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour N Ertaş, M Aslan Acta Scientiarum Polonorum Technologia Alimentaria 19 (2), 177-184, 2020 | 51 | 2020 |
| Possibility of using'chickpea aquafaba'as egg replacer in traditional cake formulation M Aslan, N Ertaş Harran Tarım ve Gıda Bilimleri Dergisi 24 (1), 1-8, 2020 | 49 | 2020 |
| Effect of different debittering processes on mineral and phytic acid content of lupin (Lupinus albus L.) seeds N Ertaş, N Bilgiçli Journal of Food Science and Technology 51, 3348-3354, 2014 | 39 | 2014 |
| Effect of whey concentrate addition on the chemical, nutritional and sensory properties of tarhana (a Turkish fermented cereal-based food) N ERTAŞ, D SERT, MK DEMIR, A Elguen Food Science and Technology Research 15 (1), 51-58, 2009 | 39 | 2009 |
| Effects of kernel properties and popping methods on popcorn quality of different corn cultivars N ERTAŞ, S Soylu, N Bilgicli Journal of food process engineering 32 (4), 478-496, 2009 | 30 | 2009 |
| Dephytinization processes of some legume seeds and cereal grains with ultrasound and microwave applications N Ertas Legume Research-An International Journal 36 (5), 414-421, 2013 | 28 | 2013 |
| Effect of wheat bran stabilization methods on nutritional and physico‐mechanical characteristics of cookies N Ertaş Journal of Food Quality 38 (3), 184-191, 2015 | 25 | 2015 |
| Foam drying of aquafaba: Optimization with mixture design M Aslan, N Ertaş Journal of Food Processing and Preservation 45 (3), e15185, 2021 | 21 | 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 |
| Unun ekmekçilik kalitesi ile farklı metotlarla ölçülen hamur reolojik özellikleri arasındaki ilişkiler N Dikici, N Bilgiçli, A Elgün, N Ertaş Gıda 31 (5), 2006 | 19 | 2006 |
| Effects of gluten and emulsifier on some properties of erişte prepared with legume flours N Bilgiçli, MK Demir, N Ertaş, EN Herken International Journal of Food Sciences and Nutrition 62 (1), 63-70, 2011 | 18 | 2011 |
| Yemeklik baklagiller ve antibesinsel faktörler N ERTAŞ Selcuk Journal of Agriculture and Food Sciences 21 (41), 85-95, 2007 | 17 | 2007 |
| A comparision of industrial and homemade bulgur in Turkey in terms of physical, chemical and nutritional properties N Ertaş Chemical Industry and Chemical Engineering Quarterly 23 (3), 341-348, 2017 | 16 | 2017 |
| The effects of different gluten-free flours on the physical, chemical, functional and sensorial properties of tarhana K Tuluk, N Ertaş Harran Tarım ve Gıda Bilimleri Dergisi 23 (3), 301-312, 2019 | 15 | 2019 |
| Effects of baker’s yeast addition on some properties and phytic acid content of tarhana prepared with different cereal and legume products N Ertaş Food and Health 4 (1), 9-18, 2018 | 15 | 2018 |
| Influence of lupin (Lupinus albus L.) yoghurt on mineral content and functional properties of tarhana N Ertaş, N Bilgiçli, S Özcan, Ş Sarι Quality Assurance and Safety of Crops & Foods 6 (4), 395-401, 2014 | 15 | 2014 |
| Mısırın fiziksel özellikleri ile patlama kalitesi arasındaki ilişkilerin belirlenmesi üzerine bir araştırma N Ertaş, S Soylu, N Bilgiçli Türkiye 10, 21-23, 2008 | 15 | 2008 |
| Storage stability, heat stability, controlled release and antifungal activity of liposomes as alternative fungal preservation agents M Aslan, N Ertaş, MK Demi̇r Food Bioscience 51, 102281, 2023 | 13 | 2023 |
Nermin Bilgiçlinecmettin erbakan üniversitesi在 erbakan.edu.tr 的电子邮件经过验证
