Nurcan Degirmencioğlu

Author

Also Known As

DEĞİRMENCİOĞLU, Nurcan, Değirmencioğlu, Nurcan, N. Degirmencioglu, N. Değirmencioğlu, NURCAN DEĞIRMENCIOĞLU, Nurcan DEĞİRMENCİOĞLU, Nurcan Degirmencioglu, Nurcan Degirmencioğlu, Nurcan Değirmencioğlu

Publications

657

Citations

H-Index

Concepts

All Affiliations

Bursa Uludağ Üni̇versi̇tesi̇Bandırma Onyedi Eylül University Balıkesir University

About

Nurcan Degirmencioğlu is an author at Bursa Uludağ Üni̇versi̇tesi̇ specializing in health sciences, food safety, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	319
2	Medicine	5	5	313
3	Public Health	2	2	31
4	Engineering	1	1	13
5	Biochemistry	1	1	40

Nurcan Degirmencioğlu

Publications

542

Citations

H-Index

Page 1

	Year	Citations
The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat Özlem Kızılırmak Esmer, Reyhan İrkin, Nurcan Degirmencioğlu, Meat Science Food AnalysisMinced Beef MeatAtmosphere Gas CompositionMicrobial EcologyMicrobiology	2011	183
The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana Nurcan Degirmencioğlu, Ozan Gürbüz, Emine Nur Herken, Food Chemistry Food ChemistryFood AnalysisPhenolic CompoundOat Flour TarhanaPhytochemical	2015	62
Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha Nurcan Degirmencioğlu, Elif Yıldız, Yasemin Şahan, Journal of Food Science and Technology Food ChemistryAntioxidant PropertiesPhytochemistryPhytochemicalPolyphenolics	2020	46
Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread Nurcan Degirmencioğlu, Duygu Göçmen, Ayse Neslihan Inkaya, Journal of Food Science and Technology Meat PackagingFood PackagingHealth SciencesMicrobial EcologyFood Microbiology	2010	44
The Monitoring, Via an <i>In vitro</i> Digestion System, of the Bioactive Content of Vegetable Juice Fermented with <i>Saccharomyces cerevisiae</i> and <i>Saccharomyces boulardii</i> Nurcan Degirmencioğlu, Ozan Gürbüz, Yasemin Şahan Journal of Food Processing and Preservation NutritionFood AnalysisTotal PhenolVegetable JuicePolyphenolics	2016	40
Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey Yasemin Şahan, Ozan Gürbüz, Metin Güldaş, Food Chemistry Food ChemistryFood Bioactive CompoundChicory VarietiesPhytochemistryPhytochemical	2016	38
Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria Reyhan İrkin, Serap Doğan, Nurcan Degirmencioğlu, Archives of Biological Sciences Phenolic ProfileTotal Phenolic ContentMedicineLactic Acid BacteriaFood Analysis	2015	36
Influence of hot air drying on phenolic compounds and antioxidant capacity of blueberry (Vaccinium myrtillus) fruit and leaf Nurcan Degirmencioğlu, Ozan Gürbüz, Gözde Erdem Karatepe, Federal Research Centre for Cultivated Plants (Julius Kühn-Institut)	2016	24
Health Benefits of Kombucha Tea Enriched with Olive Leaf and Honey Nurcan Degirmencioğlu, Metin Güldaş, Ozan Gürbüz Journal of Obesity and Chronic Diseases NutritionFood Bioactive CompoundOlive LeafKombucha Tea EnrichedPublic Health	2020	17
Effect of MAP and vacuum sealing on sensory qualities of dry-salted olive Nurcan Degirmencioğlu, Ozan Gürbüz, Ali Deǧirmencioğlu, Food Science and Biotechnology Food PhysicSensory QualitiesFood PreservationFood EngineeringFood Quality	2011	15

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