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cereal, cereal technology, nutrition, baking, legumes

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Türkiye

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Employment (2)

Necmettin Erbakan Üniversitesi: Konya, TR

2017-10 to present | Associate Prof. (Food Engineering)
Employment
Source: Self-asserted source
Nilgün Ertaş

Selçuk Üniversitesi: Konya, Konya, TR

2002-12 to 2012-12 | Research assistant (Food Engineering)
Employment
Source: Self-asserted source
Nilgün Ertaş

Education and qualifications (2)

Selçuk Üniversitesi: Konya, Konya, TR

2004-10 to 2010-12 | Ph.D. (Food Engineering)
Education
Source: Self-asserted source
Nilgün Ertaş

Selçuk University: Konya, Konya, TR

2001-09 to 2004-09 | Master degree (Food Engineering)
Education
Source: Self-asserted source
Nilgün Ertaş

Works (50 of 56)

Items per page:
Page 1 of 2

Application of Cinnamomum verum and Syzygium aromaticum extract-loaded liposomes as natural antifungal preservatives in packed fresh pasta

Journal of Stored Products Research
2024-09 | Journal article
DOI: 10.1016/j.jspr.2024.102389
Contributors: Mine. Aslan; Nilgün Ertaş; Mustafa Kürşat Demir
Source: check_circle
Crossref

Storage stability, nutritional and qualitative attributes of biscuits enriched with terebinth, flaxseed and sesame seeds

British Food Journal
2024-07-23 | Journal article
DOI: 10.1108/BFJ-10-2023-0958
Contributors: Fatma Burcu Karakoç; Nilgün Ertaş; Mine Aslan
Source: check_circle
Crossref

Alternative Protein Sources and the Importance of Animal Proteins in Human Nutrition

2024-06-03 | Book chapter
DOI: 10.69860/nobel.9786053359289.11
Contributors: Esma Nur Bulut; Nilgun Ertas
Source: check_circle
Crossref

Antifungal Activity, Total Phenolic Content and Antioxidant Activity Properties of Some Spices Extracts as Alternative Natural Antimicrobial Agents

Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
2024-02-28 | Journal article
DOI: 10.18016/ksutarimdoga.vi.1198207
Contributors: Mine ASLAN; Nilgün ERTAŞ; Mustafa Kürşat DEMİR
Source: check_circle
Crossref

Fonksiyonel bisküvi üretiminde farklı yöntemlerle kurutulmuş muşmula (Mespilus germanica) meyve tozu kullanımı

Harran Tarım ve Gıda Bilimleri Dergisi
2023-03-24 | Journal article
DOI: 10.29050/harranziraat.1177638
Contributors: Merve AYDOS; Nilgün ERTAŞ
Source: check_circle
Crossref

Mor havuç tozu ikamesinin cips örneklerinin bazı fiziksel, kimyasal ve duyusal özellikleri üzerine etkisi

Harran Tarım ve Gıda Bilimleri Dergisi
2023-03-24 | Journal article
DOI: 10.29050/harranziraat.1164267
Contributors: Mine ASLAN; Nezahat OLCAY; Nilgün ERTAŞ; Mustafa Kürşat DEMİR
Source: check_circle
Crossref

Storage stability, heat stability, controlled release and antifungal activity of liposomes as alternative fungal preservation agents

Food Bioscience
2023-02 | Journal article
DOI: 10.1016/j.fbio.2022.102281
Contributors: Mine Aslan; Nilgün Ertaş; M. Kürşat Demi̇r
Source: check_circle
Crossref

Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Dif-ferent Methods in Whole Wheat Flour Chips

Selcuk Journal of Agricultural and Food Sciences
2022-04-25 | Journal article
DOI: 10.15316/SJAFS.2022.009
Contributors: Nilgün Ertaş; Mine ASLAN
Source: check_circle
Crossref

Improvement of Structural and Nutritional Quality of Gluten Free Pasta

Journal of Culinary Science & Technology
2022-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

Development of a functional cake formulation with purple carrot powder dried by different methods

Food and Health
2021 | Journal article
DOI: 10.3153/FH21025
Contributors: Nezahat Olcay; Mine Arslan; Mustafa Kürşat Demir; Nilgün Ertaş
Source: check_circle
Crossref

Improving the cake quality by using red kidney bean applied different traditional processing methods

Journal of Food Processing and Preservation
2021-06-19 | Journal article
DOI: 10.1111/jfpp.15527
Contributors: Nilgün Ertaş
Source: check_circle
Crossref

The Effects of Germinated Seeds on Nutritional and Technological Properties of Bread

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
2021-06-01 | Journal article
DOI: 10.21597/jist.820631
Contributors: Hatice TOK; Nilgün ERTAŞ
Source: check_circle
Crossref

Foam drying of aquafaba: Optimization with mixture design

Journal of Food Processing and Preservation
2021-03 | Journal article
DOI: 10.1111/jfpp.15185
Contributors: Mine Aslan; Nilgün Ertaş
Source: check_circle
Crossref

The Effects of Germinated Seeds on Nutritional and Technological Properties of Bread

Journal of the Institute of Science and Technology,
2021-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

Influence of Some Dairy Powders on the Qualitative Parameters of Bread

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
2020-12-15 | Journal article
DOI: 10.21597/jist.696887
Contributors: Mustafa Kürşat DEMİR; Nilgün ERTAŞ; Durmuş SERT
Source: check_circle
Crossref

A Study on the Potential of Using Melon Wastes in Biscuit Production

Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
2020-10-31 | Journal article
DOI: 10.18016/ksutarimdoga.vi.681812
Contributors: Nilgün ERTAŞ; Mine ASLAN
Source: check_circle
Crossref

Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour [pdf]

Acta Scientiarum Polonorum Technologia Alimentaria
2020-06-30 | Journal article
DOI: 10.17306/j.afs.2020.0795
Part of ISSN: 1644-0730
Part of ISSN: 1898-9594
Contributors: Nilgün Ertaş; Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Konya, Turkey; Mine Aslan
Source: Self-asserted source
Nilgün Ertaş

Possibility of using 'chickpea aquafaba' as egg replacer in traditional cake formulation

Harran Tarım ve Gıda Bilimleri Dergisi
2020-03-20 | Journal article
DOI: 10.29050/harranziraat.569397
Part of ISSN: 2148-5003
Contributors: Mine ASLAN; Nilgün ERTAŞ
Source: Self-asserted source
Nilgün Ertaş
grade
Preferred source (of 2)‎

Fenilketonüri Hastalığı, Hastaların Beslenmesi ve Hastalara Uygun Gıda Üretimi

Bozok Tıp Dergisi
2020-03-01 | Journal article
DOI: 10.16919/bozoktip.496842
Contributors: Asuman ÇEVİK; Nilgün ERTAŞ
Source: check_circle
Crossref

Effects of different germinated seeds flour on mineral, phytic acid and total phenolic content of cookies,

Journal of Agricultural Sciences
2020-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

Tam Buğday Unundan Ekşi Hamur Yöntemiyle Simit Üretimi Üzerine Bir Araştırma,

Necmettin Erbakan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi
2020-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

The effects of different gluten-free flours on the physical, chemical, functional and sensorial properties of tarhana

Harran Tarım ve Gıda Bilimleri Dergisi
2019-09-19 | Journal article
DOI: 10.29050/harranziraat.511520
Contributors: Kübra TULUK; Nilgün ERTAŞ
Source: check_circle
Crossref

Effect of quinoa, buckwheat and lupine on nutritional properties and consumer preferences of tarhana

Quality Assurance and Safety of Crops & Foods
2019-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

Kefir Kültürü ve İnstant Maya Kullanımının Boza Kalitesi Üzerine Etkisi ve Havuç Tozları ile Bozanın Zenginleştirilmesi,

Necmettin Erbakan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi
2019-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

EFFECTS OF BAKER’S YEAST ADDITION ON SOME PROPERTIES AND PHYTIC ACID CONTENT OF TARHANA PREPARED WITH DIFFERENT CEREAL AND LEGUME PRODUCTS

Food and Health
2018 | Journal article | Author
DOI: 10.3153/jfhs18002
Part of ISSN: 2602-2834
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş
grade
Preferred source (of 2)‎

A comparision of industrial and homemade bulgur in Turkey in terms of physical, chemical and nutritional properties

Chemical Industry and Chemical Engineering Quarterly
2017 | Journal article
DOI: 10.2298/ciceq160112047e
Part of ISSN: 1451-9372
Part of ISSN: 2217-7434
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS

Journal of Food and Health Science
2016 | Journal article | Author
DOI: 10.3153/jfhs16016
Part of ISSN: 2149-0473
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

Bazı Kabartıcı Kombinasyonlarının Bisküvinin Kalitatif Özelliklerine Etkisi.

Gıda
2016-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders

Food Science and Technology İnternational,
2016-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

Effect of Wheat Bran Stabilization Methods on Nutritional and Physico-Mechanical Characteristics of Cookies

Journal of Food Quality
2015-06 | Journal article
DOI: 10.1111/jfq.12130
Part of ISSN: 0146-9428
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

Technological and chemical characteristics of breads made with lupin sprouts

Quality Assurance and Safety of Crops & Foods
2015-03 | Journal article
DOI: 10.3920/qas2013.0347
Part of ISSN: 1757-8361
Part of ISSN: 1757-837X
Contributors: N. Ertaş
Source: Self-asserted source
Nilgün Ertaş
grade
Preferred source (of 2)‎

Functional properties of tarhana enriched with whey concentrate,

Agronomy Research,
2015-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

The assessment of leavened and unleavened flat breads properties enriched with wheat germ

Quality Assurance and Safety of Crops & Foods,
2015-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

Influence of lupin (<i>Lupinus albus L.</i>) yoghurt on mineral content and functional properties of tarhana

Quality Assurance and Safety of Crops &amp; Foods
2014-12 | Journal article
DOI: 10.3920/qas2013.0244
Part of ISSN: 1757-8361
Part of ISSN: 1757-837X
Contributors: N. Ertaş; N. Bilgiçli; S. Özcan; Ş. Sarι
Source: Self-asserted source
Nilgün Ertaş

Effect of different debittering processes on mineral and phytic acid content of lupin (Lupinus albus L.) seeds

Journal of Food Science and Technology
2014-11 | Journal article
DOI: 10.1007/s13197-012-0837-2
Part of ISSN: 0022-1155
Part of ISSN: 0975-8402
Contributors: Nilgün Ertaş; Nermin Bilgiçli
Source: Self-asserted source
Nilgün Ertaş

Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability

Journal of Food Science and Technology
2014-07 | Journal article
DOI: 10.1007/s13197-012-0638-7
Part of ISSN: 0022-1155
Part of ISSN: 0975-8402
Contributors: Nilgün Ertaş; Selman Türker
Source: Self-asserted source
Nilgün Ertaş

Reutilization of rice byproduct: study on the effect of rice bran addition on physical, chemical and sensory properties of erişte,

Quality Assurance and Safety of Crops & Foods
2014-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

DEPHYTINIZATION PROCESSES OF SOME LEGUME SEEDS AND CEREAL GRAINS WITH ULTRASOUND AND MICROWAVE APPLICATIONS

Legume Research
2013-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

Ekmeğin Muhafazası Ve Bayatlamasının Önlenmesi İle Değerlendirme Yolları.

Ordu’da Gıda Güvenliği Dergisi
2013-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

The effects of aqueous processing on some physical and nutritional properties of common bean (Phaseolus vulgaris L.).

Gıda ve Yem Bilimi –Teknolojisi Dergisi
2013-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

The effects of some physical stabilization treatments of wheat kernel on the storage stability and qualitative properties of whole wheat flours.

Selçuk Tarım ve Gıda Bilimleri Dergisi
2012-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

The Role of Soaking Process on Mineral HCl- Extractabilities, Phytic Acid Content and Trypsin Inhibitor Activity of Common Bean Bulgur

Food Science and Technology Research
2012-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

Effects of gluten and emulsifier on some properties of erişte prepared with legume flours

International Journal of Food Sciences and Nutrition
2011-02 | Journal article
DOI: 10.3109/09637486.2010.506433
Part of ISSN: 0963-7486
Part of ISSN: 1465-3478
Contributors: Nermin Bilgiçli; M. Kürşat Demir; Nilgün Ertaş; Emine Nur Herken
Source: Self-asserted source
Nilgün Ertaş

Buğdayın tavlanmasında mikrodalga uygulamasının öğütme ve ekmekçilik kalitesine etkisi

Akademik gıda
2010-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

Effect of Whey Concentrate Addition on the Chemical, Nutritional and Sensory Properties of Tarhana (a Turkish Fermented Cereal-based Food)

Food Science and Technology Research
2009 | Journal article
DOI: 10.3136/fstr.15.51
Part of ISSN: 1344-6606
Part of ISSN: 1881-3984
Contributors: Nilgün ERTAŞ; Durmuş SERT; M. Kürşat DEMIR; Adem ELGÜN
Source: Self-asserted source
Nilgün Ertaş

EFFECTS OF KERNEL PROPERTIES AND POPPING METHODS ON POPCORN QUALITY OF DIFFERENT CORN CULTIVARS

Journal of Food Process Engineering
2009-08 | Journal article
DOI: 10.1111/j.1745-4530.2007.00228.x
Part of ISSN: 0145-8876
Part of ISSN: 1745-4530
Contributors: NILGÜN ERTAŞ; SÜLEYMAN SOYLU; NERMIN BILGIÇLI
Source: Self-asserted source
Nilgün Ertaş
grade
Preferred source (of 2)‎

Effect of Whey Concentrate Addition on the Chemical, Nutritional and Sensory Properties of Tarhana (a Turkish Fermented Cereal-based Food)

Food Science and Technology Research
2009-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

Farklı pekmez çeşitlerinin doğal şeker kaynağı olarak kek hamuru ve kek özelliklerine etkisi

Selçuk Üniversitesi Ziraat Fakültesi Dergisi
2008-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

Kadayıf yapımında kullanılacak unun optimum şartlarda üretimi üzerine bir araştırma

Bitkisel Araştırma Dergisi
2007-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş

Mısır makarnası kalitesine bazı katkıların ve hamur ön pişirme metotlarının etkisi,

Selçuk Üniversitesi Ziraat Fakültesi Dergisi
2007-01-01 | Journal article
Contributors: Nilgün Ertaş
Source: Self-asserted source
Nilgün Ertaş
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