| Tahıl ve ürünlerinde analitik kalite kontrolü A Elgün, S Türker, N Bilgiçli Konya Ticaret Borsası Yayın 2, 112, 2001 | 268 | 2001 |
| Effect of dietary fibre addition on the selected nutritional properties of cookies N Bilgiçli, Ş İbanogˇlu, EN Herken Journal of food engineering 78 (1), 86-89, 2007 | 186 | 2007 |
| 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 | 184 | 2006 |
| Effect of buckwheat flour on chemical and functional properties of tarhana N Bilgiçli LWT-Food Science and Technology 42 (2), 514-518, 2009 | 172 | 2009 |
| Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour–yoghurt mixture N Bilgiçli, Ş İbanoğlu Journal of Food Engineering 78 (2), 681-686, 2007 | 142 | 2007 |
| Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies H Uysal, N Bilgiçli, A Elgün, Ş İbanoğlu, EN Herken, MK Demir Journal of Food Engineering 78 (3), 1074-1078, 2007 | 134 | 2007 |
| Effects of various phytase sources on phytic acid content, mineral extractability and protein digestibility of tarhana N Bilgiçli, A Elgün, S Türker Food chemistry 98 (2), 329-337, 2006 | 97 | 2006 |
| Effect of whey protein concentrate and buttermilk powders on rheological properties of dough and bread quality AB Madenci, N Bilgiçli Journal of food Quality 37 (2), 117-124, 2014 | 93 | 2014 |
| Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle N Bilgiçli International Journal of Food Sciences and Nutrition 60 (sup4), 70-80, 2009 | 87 | 2009 |
| Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours B Demir, N Bilgiçli Journal of Food Science and Technology 57 (10), 3884-3892, 2020 | 86 | 2020 |
| Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours H Levent, N Bilgiçli International journal of food sciences and nutrition 62 (7), 725-728, 2011 | 73 | 2011 |
| Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production M Yorgancilar, N Bilgiçli Journal of food science and technology 51, 1384-1389, 2014 | 72 | 2014 |
| Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread N Bilgiçli, Ş İbanoğlu Journal of Food Science and Technology 52, 7525-7529, 2015 | 66 | 2015 |
| Fitik asitin beslenme açisindan önemi ve fitik asit miktari düşürülmüş gida üretim metotlari N BİLGİÇLİ Selcuk Journal of Agriculture and Food Sciences 16 (30), 79-83, 2002 | 64 | 2002 |
| Enrichment of gluten-free tarhana with buckwheat flour N Bilgiçli International Journal of Food Sciences and Nutrition 60 (sup4), 1-8, 2009 | 63 | 2009 |
| Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, lavaş G Yıldız Czech Journal of Food Sciences 30 (6), 534-540, 2012 | 59 | 2012 |
| Utilization of buckwheat flour in gluten-free egg noodle production. N Bilgicli | 55 | 2008 |
| Effect of storage on the phytic acid content, total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour EN Herken, Ş İbanoğlu, MD Öner, N Bilgiçli, S Güzel Journal of Food Engineering 78 (1), 366-372, 2007 | 52 | 2007 |
| Ultrasound-treated lupin (Lupinus albus L.) flour: Protein-and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index E Yaver, N Bilgiçli Lwt 148, 111767, 2021 | 49 | 2021 |
| of gluten-free noodle prepared with different legume, pseudocereal and cereal flour blends N Bilgicli Journal of Food and Nutrition Research 52 (4), 251-255, 2013 | 48 | 2013 |
