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Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 4, p. 871, doi. 10.1002/cche.10786
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- Article
Comparison of quality, dietary fiber and glycemic index of whole wheat breads using various modern and old wheats and investigate the effect of xylanase.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 6, p. 4484, doi. 10.1007/s11694-024-02509-7
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- Article
A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour.
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- Cereal Chemistry, 2024, v. 101, n. 3, p. 630, doi. 10.1002/cche.10768
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- Article
A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour.
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- Foods, 2024, v. 13, n. 2, p. 326, doi. 10.3390/foods13020326
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- Article
Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats.
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- Quality Assurance & Safety of Crops & Foods, 2024, v. 16, n. 1, p. 98, doi. 10.15586/qas.v16i1.1414
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- Article
Determination of the suitability of wheat cultivars for baklava production.
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- European Food Research & Technology, 2023, v. 249, n. 12, p. 3141, doi. 10.1007/s00217-023-04355-1
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- Article
Effects of phenolic compounds of colored wheats on colorectal cancer cell lines.
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- Quality Assurance & Safety of Crops & Foods, 2023, v. 15, n. 4, p. 21, doi. 10.15586/qas.v15i4.1354
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- Article
Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads.
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- Foods, 2023, v. 12, n. 18, p. 3376, doi. 10.3390/foods12183376
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- Article
A research on milling fractions of biofortified and nonbiofortified hull‐less oats in terms of minerals, arabinoxylans, and other chemical properties.
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- Cereal Chemistry, 2023, v. 100, n. 5, p. 1192, doi. 10.1002/cche.10702
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- Article
Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content.
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- European Food Research & Technology, 2023, v. 249, n. 7, p. 1785, doi. 10.1007/s00217-023-04253-6
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- Article
Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats.
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- Plants (2223-7747), 2023, v. 12, n. 12, p. 2301, doi. 10.3390/plants12122301
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- Article
Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making.
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- Foods, 2023, v. 12, n. 11, p. 2109, doi. 10.3390/foods12112109
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- Article
Comparison of mineral concentration and bioavailability of various modern and old bread wheat varieties grown in Anatolia in around one century.
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- European Food Research & Technology, 2023, v. 249, n. 3, p. 587, doi. 10.1007/s00217-022-04153-1
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- Article
Milling performance and bread‐making aptitude of the new soft kernel durum wheat variety Faridur.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 268, doi. 10.1111/ijfs.16200
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- Article
Quality and nutritional characteristics of durum wheats grown in Anatolia.
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- Quality Assurance & Safety of Crops & Foods, 2022, v. 14, n. 4, p. 169, doi. 10.15586/qas.v14i4.1170
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- Article
Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat.
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- Foods, 2022, v. 11, n. 16, p. 2515, doi. 10.3390/foods11162515
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- Article
Genetic Characterization of Spring Wheat Germplasm for Macro-, Microelements and Trace Metals.
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- Plants (2223-7747), 2022, v. 11, n. 16, p. 2173, doi. 10.3390/plants11162173
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- Article
Effects of environments and cultivars on grain ionome of spring wheat grown in Kazakhstan and Russia.
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- Crop & Pasture Science, 2022, v. 73, n. 5, p. 515, doi. 10.1071/CP21493
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- Article
Bile acid binding capacity, dietary fibre and phenolic contents of modern and old bread wheat varieties and landraces: a comparison over the course of around one century.
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- European Food Research & Technology, 2022, v. 248, n. 2, p. 589, doi. 10.1007/s00217-021-03906-8
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- Publication type:
- Article
Variation of Macro- and Microelements, and Trace Metals in Spring Wheat Genetic Resources in Siberia.
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- Plants (2223-7747), 2022, v. 11, n. 2, p. 149, doi. 10.3390/plants11020149
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- Article
Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods.
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- European Food Research & Technology, 2021, v. 247, n. 6, p. 1345, doi. 10.1007/s00217-021-03712-2
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- Article
Comparison of short and long milling flows on yield and physicochemical properties of brans from biofortified and nonbiofortified hull‐less oats.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 4, p. 859, doi. 10.1002/cche.10308
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- Article
Utilization potential of Glutograph in wheat breeding programs and the influence of genotype and environment on bread wheat quality.
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- Cereal Chemistry, 2020, v. 97, n. 3, p. 634, doi. 10.1002/cche.10279
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- Article
Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 2, p. 163, doi. 10.1002/cche.10229
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- Article
Comparison of the arabinoxylan composition and physical properties of old and modern bread wheat (Triticum aestivum L.) and landraces genotypes.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 2, p. 505, doi. 10.1002/cche.10265
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- Article
Development of a peptide substrate for detection of sunn pest damage in wheat flour.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 15, p. 5677, doi. 10.1002/jsfa.9113
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- Article
Determination of Ca addition to the wheat flour by using laser-induced breakdown spectroscopy (LIBS).
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- European Food Research & Technology, 2016, v. 242, n. 10, p. 1685, doi. 10.1007/s00217-016-2668-2
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- Article
Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking.
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- International Agrophysics, 2016, v. 30, n. 1, p. 75, doi. 10.1515/intag-2015-0074
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- Article
Effects of formulation, extrusion cooking conditions, and CO<sub>2</sub> injection on the formation of acrylamide in corn extrudates.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 12, p. 2562, doi. 10.1002/jsfa.6598
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- Article
Foreword.
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- Quality Assurance & Safety of Crops & Foods, 2014, v. 6, n. 3, p. 261, doi. 10.3920/qas2014.x003
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- Article
Physical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO injection process.
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- European Food Research & Technology, 2013, v. 237, n. 5, p. 801, doi. 10.1007/s00217-013-2053-3
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- Article
A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens.
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- Food & Bioprocess Technology, 2011, v. 4, n. 7, p. 1237, doi. 10.1007/s11947-009-0210-2
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- Article
SOLID LOSS DURING WATER ABSORPTION OF CHICKPEA ( CICER ARIETINUM L.).
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- Journal of Food Process Engineering, 2011, v. 34, n. 4, p. 1172, doi. 10.1111/j.1745-4530.2009.00409.x
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- Article
Stability of Fusarium toxins during traditional Turkish maize bread production.
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- Quality Assurance & Safety of Crops & Foods, 2010, v. 2, n. 2, p. 84, doi. 10.1111/j.1757-837X.2010.00059.x
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- Article
Effects of suni-bug ( Eurygaster spp.) damage on size distribution of durum wheat ( Triticum durum L.) proteins.
- Published in:
- European Food Research & Technology, 2009, v. 229, n. 5, p. 813, doi. 10.1007/s00217-009-1116-y
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- Article
Assessing food additives: the good, the bad and the ugly.
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- Quality Assurance & Safety of Crops & Foods, 2009, v. 1, n. 2, p. 101, doi. 10.1111/j.1757-837X.2009.00012.x
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- Publication type:
- Article
Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches.
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- European Food Research & Technology, 2009, v. 229, n. 1, p. 115, doi. 10.1007/s00217-009-1032-1
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- Article
Functional properties of microwave-treated wheat gluten.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1411, doi. 10.1007/s00217-008-0860-8
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- Article
Predicting the cookie quality of flours by using Mixolab<sup>®</sup>.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1549, doi. 10.1007/s00217-008-0879-x
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- Article
Utilization of Mixolab<sup>®</sup> to predict the suitability of flours in terms of cake quality.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 565, doi. 10.1007/s00217-007-0757-y
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- Publication type:
- Article
Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti.
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- European Food Research & Technology, 2006, v. 223, n. 4, p. 547
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- Publication type:
- Article
The Effects of Protein-Rich Fraction and Defatting on Pasting Behavior of Chickpea Starch.
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- Starch / Staerke, 2005, v. 57, n. 12, p. 599, doi. 10.1002/star.200500397
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- Article
Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours.
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- European Food Research & Technology, 2002, v. 215, n. 5, p. 419, doi. 10.1007/s00217-002-0573-3
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- Publication type:
- Article
Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours.
- Published in:
- European Food Research & Technology, 2002, v. 215, n. 5, p. 447, doi. 10.1007/s00217-002-0612-0
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- Article
Molecular Modeling of Two Hexapeptide Repeat Motifs of HMW Glutenin Subunits.
- Published in:
- International Journal of Modern Physics C: Computational Physics & Physical Computation, 2001, v. 12, n. 2, p. 281, doi. 10.1142/S0129183101001675
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- Article
Multicanonical Simulations of Five Tetrapeptide Sequences in the Central Domain of HMW Glutenin.
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- International Journal of Modern Physics C: Computational Physics & Physical Computation, 2000, v. 11, n. 8, p. 1595, doi. 10.1142/S0129183100001486
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- Article