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Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties

Carbohydrate polymers, 2013-09, Vol.97 (2), p.764-771

2013

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Use of almond flour and stevia in rice-based gluten-free cookie production

Journal of food science and technology, 2021-03, Vol.58 (3), p.940-951

2021

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Snaith-Hamilton Hoşnutluk Değerlendirme Ölçeği: Geçerlik, Güvenilirlik, Toplumumuzda Psikometrik Özellikleri

Çukurova Üniversitesi tip fakültesi dergisi, 2015-09, Vol.40 (2), p.252

2015

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The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour

Food science & technology, 2015-01, Vol.60 (1), p.385-392

2015

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Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies

Food Science and Biotechnology, 2019, 28(5), , pp.1401-1408

2019

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Determination of flavan-3-ols and trans-resveratrol in grapes and wine using HPLC with fluorescence detection

Food chemistry, 2007, Vol.100 (2), p.518-525

2007

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Cooking quality and sensorial properties of noodle supplemented with oat flour

Food Science and Biotechnology, 2011, 20(2), , pp.507-511

2011

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Influence of Tarhana Herb (Echinophora sibthorpiana) on Fermentation of Tarhana, Turkish Traditional Fermented Food

Food technology and biotechnology, 2005-04, Vol.43 (2), p.175-179

2005

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The effects of low mixing temperature on dough rheology and bread properties

European food research & technology, 2003-08, Vol.217 (2), p.138-142

2003

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Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread

Journal of food science and technology, 2011-04, Vol.48 (2), p.236-241

2011

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Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.)

Journal of applied botany and food quality, 2015-01, Vol.88 (1)

2015

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Cooking quality and sensorial properties of noodle supplemented with oat flour

Food science and biotechnology, 2011-04, Vol.20 (2), p.507-511

2011

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Use of coffee silverskin to improve the functional properties of cookies

Journal of food science and technology, 2019-06, Vol.56 (6), p.2979-2988

2019

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Rates and correlates of post-traumatic stress disorder and symptoms during the immediate onset of COVID-19 pandemic in a sample of patients from an outpatient psychiatric clinic in Turkiye

Northern Clinics of Istanbul, 2022-01, Vol.9 (5), p.514-523

2022

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Resistant starch as a novel food ingredient in human nutrition

The FASEB journal, 2013-04, Vol.27 (S1)

2013

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Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies

Food Science and Biotechnology, 2009, 18(6), , pp.1404-1410

2009

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Oat usage in food production as a bioactive component source

The FASEB journal, 2013-04, Vol.27 (S1)

2013

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Bioaccessibilities of K, P, Fe and B minerals in oleaster flour as a novel food ingredients

The FASEB journal, 2013-04, Vol.27 (S1)

2013

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EFFECTS OF GLUCOSE OXIDASE, HEMICELLULASE AND ASCORBIC ACID ON DOUGH AND BREAD QUALITY

Journal of food quality, 2007-12, Vol.30 (6), p.1009-1022

2007

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Dietary Fiber and beta-glucan Contents of Oat Tarhana: A Turkish Fermented Cereal Food

Journal of agricultural science (Toronto), 2012-10, Vol.4 (11)

2012

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ARTVİN- ŞAVŞAT KIRSAL MİMARİSİNİN ÖZGÜN BİR ÖRNEĞİ: ZURABET EVİ

Türkiye Bilimler Akademisi Kültür Envanteri Dergisi, 2011-06 (9), p.49-76

2011

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effects of wheat sourdough on glutenin patterns, dough rheology and bread properties

European food research & technology, 2007-09, Vol.225 (5-6), p.821-830

2007

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The Effect of Flour and Additives on Bread Quality and Staling (Turkish with English Abstract)

Gıda, 1993-10

Göçmen, Duygu

1993

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EFFECTS OF YEAST, FERMENTATION TIME, AND PRESERVATION METHODS ON TARHANA

Preparative biochemistry & biotechnology, 2010-01, Vol.40 (4), p.263-275

2010

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Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies

Food science and biotechnology, 2009, Vol.18 (6), p.1404-1410

2009

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Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties

Use of almond flour and stevia in rice-based gluten-free cookie production

Snaith-Hamilton Hoşnutluk Değerlendirme Ölçeği: Geçerlik, Güvenilirlik, Toplumumuzda Psikometrik Özellikleri

The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour

Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies

Determination of flavan-3-ols and trans-resveratrol in grapes and wine using HPLC with fluorescence detection

Cooking quality and sensorial properties of noodle supplemented with oat flour

Influence of Tarhana Herb (Echinophora sibthorpiana) on Fermentation of Tarhana, Turkish Traditional Fermented Food

The effects of low mixing temperature on dough rheology and bread properties

Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread

Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.)

Cooking quality and sensorial properties of noodle supplemented with oat flour

Use of coffee silverskin to improve the functional properties of cookies

Rates and correlates of post-traumatic stress disorder and symptoms during the immediate onset of COVID-19 pandemic in a sample of patients from an outpatient psychiatric clinic in Turkiye

Resistant starch as a novel food ingredient in human nutrition

Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies

Oat usage in food production as a bioactive component source

Bioaccessibilities of K, P, Fe and B minerals in oleaster flour as a novel food ingredients

EFFECTS OF GLUCOSE OXIDASE, HEMICELLULASE AND ASCORBIC ACID ON DOUGH AND BREAD QUALITY

Dietary Fiber and beta-glucan Contents of Oat Tarhana: A Turkish Fermented Cereal Food

ARTVİN- ŞAVŞAT KIRSAL MİMARİSİNİN ÖZGÜN BİR ÖRNEĞİ: ZURABET EVİ

effects of wheat sourdough on glutenin patterns, dough rheology and bread properties

The Effect of Flour and Additives on Bread Quality and Staling (Turkish with English Abstract)

EFFECTS OF YEAST, FERMENTATION TIME, AND PRESERVATION METHODS ON TARHANA

Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies

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