Hatice Beki̇roğlu - Concepedia

Author

Hatice Beki̇roğlu

Also Known As

Bekiroğlu, Hatice, H. Bekiroglu, Hatice BEKIROGLU, Hatice BEKİROĞLU, Hatice Bekiroglu, Hatice Bekiroğlu, Hatice Beki̇roğlu

Publications

396

Citations

H-Index

Concepts

All Affiliations

Yıldız Technical University Muş Alparslan University Şırnak University Istinye University Istanbul Technical University

About

Hatice Beki̇roğlu is an author at Yıldız Technical University specializing in biotechnology, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	162
2	Engineering	3	3	100
3	Biochemistry	2	2	85
4	Medicine	1	1	29
5	Public Health	1	1	29

Hatice Beki̇roğlu

Publications

263

Citations

H-Index

Page 1

	Year	Citations
Technological and bioactive properties of wheat glutenin hydrolysates prepared with various commercial proteases Fatih Bozkurt, Hatice Beki̇roğlu, Kübra Dogan, LWT Food ChemistryBioactive PropertiesEngineeringBiochemistryWheat Glutenin Hydrolysates	2021	69
Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG Hamza Göktaş, Hilal Dikmen, Hatice Beki̇roğlu, LWT ProbioticShelf LifeFood FermentationIce CreamsIce Cream Production	2021	40
Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk Hatice Beki̇roğlu, Hamza Göktaş, Dila Karaibrahim, International Journal of Gastronomy and Food Science Food ChemistryVolatile CompoundsFood AnalysisDried Walnut MilkVegan Ice Cream	2022	38
Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils Irem OZAY-ARANCIOGLU, Hatice Beki̇roğlu, Ayşe Karadağ, Food Science and Technology Food ChemistryBiomanufacturingIn Vitro FermentationMedicineBioanalysis	2021	29
Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity Ayşe Karadağ, Fatih Bozkurt, Hatice Beki̇roğlu, Polish Journal of Food and Nutrition Sciences	2020	24
A detailed comparative investigation on structural, technofunctional and bioactive characteristics of protein concentrates from different common bean genotypes Kevser Karaman, Hatice Beki̇roğlu, Mahmut Kaplan, International Journal of Biological Macromolecules Food ChemistryEngineeringBiochemistryProtein ConcentratesDetailed Comparative Investigation	2022	16
Improvement of some techno-functional properties of aquafaba by pre-fermentation with Lactobacillus plantarum MA2 Hatice Beki̇roğlu, Atefeh Karimidastjerd, Duygu Özmen, Food Bioscience EngineeringFood FermentationLactic Acid BacteriaBiochemical EngineeringBiotechnology	2023	15
The effects of different protease treatments on the techno-functional, structural, and bioactive properties of bovine casein Hatice Beki̇roğlu, Fatih Bozkurt, Ayşe Karadağ, Preparative Biochemistry & Biotechnology	2022	11
Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality Şefik Tekle, Görkem Özülkü, Hatice Beki̇roğlu, Foods	2023	11
Formulation of Fiber-Enriched Crackers with Oleaster Powder: Effect on Functional, Textural, and Sensory Attributes Beyzanur Düşkün, Gözde Kutlu, Perihan Kübra Akman, Plant Foods for Human Nutrition	2025	10

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