Nermin Bilgiçli

1.8k total citations
84 papers, 1.4k citations indexed

About

Nermin Bilgiçli is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Nermin Bilgiçli has authored 84 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 65 papers in Nutrition and Dietetics, 44 papers in Food Science and 41 papers in Plant Science. Recurrent topics in Nermin Bilgiçli's work include Food composition and properties (60 papers), Phytase and its Applications (27 papers) and Microbial Metabolites in Food Biotechnology (25 papers). Nermin Bilgiçli is often cited by papers focused on Food composition and properties (60 papers), Phytase and its Applications (27 papers) and Microbial Metabolites in Food Biotechnology (25 papers). Nermin Bilgiçli collaborates with scholars based in Türkiye, United States and Malaysia. Nermin Bilgiçli's co-authors include Şenol İbanoğlu, Hacer Levent, Emine Nur Herken, Adem Elgün, Nilgün Ertaş, Mustafa Kürşat DEMİR, Gökçen Yıldız, Mehmet Akbulut, Mehmet Koyuncu and Salih Güzel and has published in prestigious journals such as Food Chemistry, Journal of Food Engineering and Journal of Food Science.

In The Last Decade

Nermin Bilgiçli

79 papers receiving 1.3k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Nermin Bilgiçli Türkiye 22 1.0k 861 447 138 130 84 1.4k
S. Mahadevamma India 12 573 0.6× 490 0.6× 443 1.0× 77 0.6× 53 0.4× 15 981
Ritva Repo‐Carrasco‐Valencia Peru 19 1.0k 1.0× 1.5k 1.7× 265 0.6× 83 0.6× 83 0.6× 48 1.8k
P.I. Akubor Nigeria 18 632 0.6× 736 0.9× 489 1.1× 86 0.6× 45 0.3× 54 1.2k
J. K. Chavan India 19 771 0.8× 659 0.8× 800 1.8× 108 0.8× 117 0.9× 32 1.6k
Elena Sánchez‐Zapata Spain 10 387 0.4× 396 0.5× 351 0.8× 46 0.3× 72 0.6× 13 819
Oluwatooyin F. Osundahunsi Nigeria 16 568 0.6× 622 0.7× 356 0.8× 73 0.5× 74 0.6× 51 1.1k
Anna Fraś Poland 13 619 0.6× 300 0.3× 422 0.9× 136 1.0× 68 0.5× 28 963
Luana Nionelli Italy 20 938 0.9× 950 1.1× 363 0.8× 84 0.6× 72 0.6× 20 1.4k
S. C. Achinewhu Nigeria 20 287 0.3× 501 0.6× 403 0.9× 45 0.3× 120 0.9× 56 983
Wioletta Biel Poland 19 250 0.2× 286 0.3× 454 1.0× 57 0.4× 146 1.1× 78 991

Countries citing papers authored by Nermin Bilgiçli

Since Specialization
Citations

This map shows the geographic impact of Nermin Bilgiçli's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Nermin Bilgiçli with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Nermin Bilgiçli more than expected).

Fields of papers citing papers by Nermin Bilgiçli

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Nermin Bilgiçli. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Nermin Bilgiçli. The network helps show where Nermin Bilgiçli may publish in the future.

Co-authorship network of co-authors of Nermin Bilgiçli

This figure shows the co-authorship network connecting the top 25 collaborators of Nermin Bilgiçli. A scholar is included among the top collaborators of Nermin Bilgiçli based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Nermin Bilgiçli. Nermin Bilgiçli is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
2.
Bilgiçli, Nermin, et al.. (2023). Utilization of germinated ancient wheat (Emmer and Einkorn) flours to improve functional and nutritional properties of bread. Innovative Food Science & Emerging Technologies. 84. 103292–103292. 12 indexed citations
3.
Bilgiçli, Nermin, et al.. (2023). Improvement of nutritional properties of regular and gluten-free cakes with composite flour. Food Science and Technology International. 31(5). 381–391. 1 indexed citations
4.
Bilgiçli, Nermin, et al.. (2023). Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur. Cereal Chemistry. 100(4). 966–973. 2 indexed citations
5.
6.
Bilgiçli, Nermin, et al.. (2023). Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies. Food Technology and Biotechnology. 61(3). 328–338. 3 indexed citations
7.
Bilgiçli, Nermin, et al.. (2022). Effect of ancient wheat flours and fermentation types on tarhana properties. Food Bioscience. 50. 101982–101982. 6 indexed citations
8.
Bilgiçli, Nermin, et al.. (2022). Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles. Food Chemistry. 404(Pt A). 134577–134577. 17 indexed citations
9.
Bilgiçli, Nermin, et al.. (2020). Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup. Journal of Food Processing and Preservation. 44(10). 17 indexed citations
10.
Koyuncu, Mehmet Ali, et al.. (2020). Effects of depyhtinized cereal brans and enzymes on physical and sensory quality of pasta.. 45(2). 397–407.
11.
Bilgiçli, Nermin, et al.. (2019). Farklı Depolama Sürelerinin Dolgulu Yaş Makarnanın Bazı Kalite Özellikleri Üzerine Etkisi. Harran Tarım ve Gıda Bilimleri Dergisi. 23(4). 451–462. 1 indexed citations
12.
Bilgiçli, Nermin, et al.. (2019). Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pasta. Journal of Food Science and Technology. 56(6). 2845–2854. 14 indexed citations
13.
14.
Levent, Hacer & Nermin Bilgiçli. (2013). Quality Evaluation of Wheat Germ Cake Prepared with Different Emulsifiers. Journal of Food Quality. 36(5). 334–341. 19 indexed citations
15.
Ertaş, Nilgün & Nermin Bilgiçli. (2012). Effect of different debittering processes on mineral and phytic acid content of lupin (Lupinus albus L.) seeds. Journal of Food Science and Technology. 51(11). 3348–3354. 32 indexed citations
16.
Levent, Hacer & Nermin Bilgiçli. (2011). Effect of Gluten-Free Flours on Physical Properties of Cakes. Journal of Food Science and Engineering. 1(5). 34–40. 16 indexed citations
17.
Bilgiçli, Nermin, et al.. (2010). Alternative usage of lupin (Lupinus albus L.) seeds. Journal of Food Agriculture & Environment. 8. 167–169. 3 indexed citations
18.
Bilgiçli, Nermin. (2009). Enrichment of gluten-free tarhana with buckwheat flour. International Journal of Food Sciences and Nutrition. 60(sup4). 1–8. 23 indexed citations
19.
Bilgiçli, Nermin. (2008). Utilization of buckwheat flour in gluten-free egg noodle production. Journal of Food Agriculture & Environment. 18 indexed citations
20.
Bilgiçli, Nermin, et al.. (2004). TARHANADA SİNDİRİLEBİLİR PROTEİN VE KÜL MİKTARI ÜZERİNE MAYA, MALT UNU VE FİTAZ KATKILARININ ETKİLERİ. 18(33). 90–97.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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