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Tuğçe Boğa Demirel Instructor MALTEPE ÜNİVERSİTESİ
Publication 4 Review 4 CrossRef Cited 4
4 Publication
4 Review
4 CrossRef Cited
0000-0003-2539-4176

Research Fields

Food Sciences Food Sustainability Food Biotechnology Beverage Chemistry and Beverage Sensory Science

Institution

MALTEPE ÜNİVERSİTESİ

Popular Publications

ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS
Authors: Kübra Topaloğlu Günan , Tuğçe Boğa , Didem Berber , Özlem Aktürk Gümüşay
Published: 2025 , The Journal of Food
DOI: 10.15237/gida.GD25025
CITED 1 FAVORITE 3 TOTAL DOWNLOAD COUNT 1378

1

3

1378

Spent Coffee Grounds As A Potential Fiber Source
Authors: Tuğçe Boğa , Enes Dertli
Published: 2021 , Avrupa Bilim ve Teknoloji Dergisi
DOI: 10.31590/ejosat.909736
CITED 3 FAVORITE 1 TOTAL DOWNLOAD COUNT 6859

3

1

6859

Kandil Simidi Enriched with Lupine Flour: An Innovative Touch to Traditional Flavors
Authors: İkbal Ertuğrul Dikeç , Tuğçe Boğa , Kübra Topaloğlu Günan , Seda Çakmak Kavsara , Perihan Yolcı Ömeroğlu , Gözde Bozkurt
Published: 2025 , Aydın Gastronomy
DOI: -
CITED 0 FAVORITE 1 TOTAL DOWNLOAD COUNT 773

0

1

773

Publications

The Effect of Water's Chemical Composition on Extraction and Sensory Profile in Coffee Brewing
Authors: Tuğçe Boğa , Kübra Topaloğlu Günan , Seda Çakmak Kavsara , Asrın Furkan Yabancı
Published: 2026 , Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi
DOI: 10.20479/bursauludagziraat.1725604
FAVORITE 0 TOTAL DOWNLOAD COUNT 628

0

628

Kandil Simidi Enriched with Lupine Flour: An Innovative Touch to Traditional Flavors
Authors: İkbal Ertuğrul Dikeç , Tuğçe Boğa , Kübra Topaloğlu Günan , Seda Çakmak Kavsara , Perihan Yolcı Ömeroğlu , Gözde Bozkurt
Published: 2025 , Aydın Gastronomy
DOI: -
FAVORITE 1 TOTAL DOWNLOAD COUNT 773

1

773

ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS
Authors: Kübra Topaloğlu Günan , Tuğçe Boğa , Didem Berber , Özlem Aktürk Gümüşay
Published: 2025 , The Journal of Food
DOI: 10.15237/gida.GD25025
FAVORITE 3 TOTAL DOWNLOAD COUNT 1378

3

1378

Spent Coffee Grounds As A Potential Fiber Source
Authors: Tuğçe Boğa , Enes Dertli
Published: 2021 , Avrupa Bilim ve Teknoloji Dergisi
DOI: 10.31590/ejosat.909736
FAVORITE 1 TOTAL DOWNLOAD COUNT 6859

1

6859

Articles published in
Avrupa Bilim ve Teknoloji Dergisi
Avrupa Bilim ve Teknoloji Dergisi
Aydın Gastronomy
Aydın Gastronomy
Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi
Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi
The Journal of Food
The Journal of Food

Reviews

Afyon Kocatepe University Journal of Science and Engineering
Afyon Kocatepe University Journal of Science and Engineering
Aydın Gastronomy
Aydın Gastronomy
Food and Health
Food and Health

Publications

ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS
Authors: Kübra Topaloğlu Günan , Tuğçe Boğa , Didem Berber , Özlem Aktürk Gümüşay
Published: 2025 , The Journal of Food
DOI: 10.15237/gida.GD25025
CITED 1 FAVORITE 3 TOTAL DOWNLOAD COUNT 1378

1

3

1378

Spent Coffee Grounds As A Potential Fiber Source
Authors: Tuğçe Boğa , Enes Dertli
Published: 2021 , Avrupa Bilim ve Teknoloji Dergisi
DOI: 10.31590/ejosat.909736
CITED 3 FAVORITE 1 TOTAL DOWNLOAD COUNT 6859

3

1

6859

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