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In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran

Journal of functional foods, 2020-02, Vol.65, p.103778, Article 103778

2020

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Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods

European food research & technology, 2021-06, Vol.247 (6), p.1345-1354

2021

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Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability

Cereal chemistry, 2020-03, Vol.97 (2), p.163-171

2020

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Rapid discrimination of authenticity in wheat flour and pasta samples using LIBS

Journal of cereal science, 2022-03, Vol.104, p.103435, Article 103435

2022

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Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages

Food chemistry, 2018-04, Vol.246, p.150-155

2018

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ICC Handbook of 21st Century Cereal Science and Technology

2023

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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

European food research & technology, 2022-02, Vol.248 (2), p.589-598

2022

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Development of SYBR green-based real time PCR assays for detection and quantification of adulteration in wheat-based composite breads and their in-house validation

Journal of cereal science, 2019-01, Vol.85, p.91-97

2019

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Development of a peptide substrate for detection of sunn pest damage in wheat flour

Journal of the science of food and agriculture, 2018-12, Vol.98 (15), p.5677-5682

2018

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Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

Food chemistry, 2007, Vol.104 (3), p.1136-1142

2007

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Determination of Ca addition to the wheat flour by using laser-induced breakdown spectroscopy (LIBS)

European food research & technology, 2016-10, Vol.242 (10), p.1685-1692

2016

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High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley

Journal of functional foods, 2024-01, Vol.112, p.105939, Article 105939

2024

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Future of Grain Science Series: Grain Science and Industry in Turkey: Past, Present, and Future

Cereal foods world, 2015-03, Vol.60 (2), p.90-96

2015

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A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour

Foods, 2024-01, Vol.13 (2), p.326

2024

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Determination of the suitability of wheat cultivars for baklava production

European food research & technology, 2023-12, Vol.249 (12), p.3141-3150

2023

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Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat

Foods, 2022-08, Vol.11 (16), p.2515

2022

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A study on the estimation of dough sheeting behaviour and textural properties of baklava from commercial flour properties

Journal of cereal science, 2023-03, Vol.110, p.103647, Article 103647

2023

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A classification system for beans using computer vision system and artificial neural networks

Journal of food engineering, 2007-02, Vol.78 (3), p.897-904

2007

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Utilization of Intermediate Wheatgrass ( Thinopyrum intermedium ) as an Innovative Ingredient in Bread Making

Foods, 2023-05, Vol.12 (11), p.2109

2023

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Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads

Foods, 2023-09, Vol.12 (18), p.3376

2023

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Genetic Characterization of Spring Wheat Germplasm for Macro-, Microelements and Trace Metals

Plants (Basel), 2022-08, Vol.11 (16), p.2173

2022

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Dissipation of organophosphorus pesticides in wheat during pasta processing

Food chemistry, 2008-07, Vol.109 (2), p.355-360

2008

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Variation of Macro- and Microelements, and Trace Metals in Spring Wheat Genetic Resources in Siberia

Plants (Basel), 2022-01, Vol.11 (2), p.149

2022

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Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates

Food chemistry, 2012-06, Vol.132 (4), p.2165-2170

2012

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Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats

Plants (Basel), 2023-06, Vol.12 (12), p.2301

2023

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In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran

Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods

Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability

Rapid discrimination of authenticity in wheat flour and pasta samples using LIBS

Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages

ICC Handbook of 21st Century Cereal Science and Technology

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

Development of SYBR green-based real time PCR assays for detection and quantification of adulteration in wheat-based composite breads and their in-house validation

Development of a peptide substrate for detection of sunn pest damage in wheat flour

Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

Determination of Ca addition to the wheat flour by using laser-induced breakdown spectroscopy (LIBS)

High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley

Future of Grain Science Series: Grain Science and Industry in Turkey: Past, Present, and Future

A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour

Determination of the suitability of wheat cultivars for baklava production

Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat

A study on the estimation of dough sheeting behaviour and textural properties of baklava from commercial flour properties

A classification system for beans using computer vision system and artificial neural networks

Utilization of Intermediate Wheatgrass ( Thinopyrum intermedium ) as an Innovative Ingredient in Bread Making

Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads

Genetic Characterization of Spring Wheat Germplasm for Macro-, Microelements and Trace Metals

Dissipation of organophosphorus pesticides in wheat during pasta processing

Variation of Macro- and Microelements, and Trace Metals in Spring Wheat Genetic Resources in Siberia

Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates

Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats

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