Mehmet Koyuncu

About Mehmet Koyuncu

Mehmet Koyuncu, With an exceptional h-index of 8 and a recent h-index of 7 (since 2020), a distinguished researcher at Karamanoglu Mehmetbey Üniversitesi, specializes in the field of Gluten, Tahıl, Wheat, Halal Food, Cereal.

His recent articles reflect a diverse array of research interests and contributions to the field:

Comparison of wet and dried chickpea yeast in breadmaking

Effects of the 1RS. 1BL wheat-rye translocationon kernel and bran content of bread wheat (Triticum aestivum L.)

Wet-milling of wheat and maize

Improvement of chemical properties of noodle and pasta using dephytinized cereal brans

Effects of depyhtinized cereal brans and enzymes on physical and sensory quality of pasta.

Mehmet Koyuncu Information

University

Position

___

Citations(all)

204

Citations(since 2020)

140

Cited By

89

hIndex(all)

8

hIndex(since 2020)

7

i10Index(all)

8

i10Index(since 2020)

6

Email

University Profile Page

Google Scholar

Mehmet Koyuncu Skills & Research Interests

Gluten

Tahıl

Wheat

Halal Food

Cereal

Top articles of Mehmet Koyuncu

Comparison of wet and dried chickpea yeast in breadmaking

Journal of the Science of Food and Agriculture

2023/7

Mehmet Koyuncu
Mehmet Koyuncu

H-Index: 5

Abdulvahit Sayaslan
Abdulvahit Sayaslan

H-Index: 9

Effects of the 1RS. 1BL wheat-rye translocationon kernel and bran content of bread wheat (Triticum aestivum L.)

Anadolu Tarım Bilimleri Dergisi

2023/5/5

Wet-milling of wheat and maize

ICC Handbook of 21st Century Cereal Science and Technology

2023

Improvement of chemical properties of noodle and pasta using dephytinized cereal brans

Lwt

2020/6/1

Hacer Levent
Hacer Levent

H-Index: 10

Mehmet Koyuncu
Mehmet Koyuncu

H-Index: 5

Effects of depyhtinized cereal brans and enzymes on physical and sensory quality of pasta.

2020/4/30

Mehmet Koyuncu
Mehmet Koyuncu

H-Index: 5

See List of Professors in Mehmet Koyuncu University(Karamanoglu Mehmetbey Üniversitesi)

Co-Authors

academic-engine