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Results:
1-18
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Results: 18
Authors:
Basman, A
Koksel, H
Citation: A. Basman et H. Koksel, Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka, EUR FOOD RE, 212(2), 2001, pp. 198-202
Authors:
Arkin, H
Yasar, F
Celik, T
Celik, S
Koksel, H
Citation: H. Arkin et al., Molecular modeling of two hexapeptide repeat motifs of HMW glutenin subunits, INT J MOD C, 12(2), 2001, pp. 281-292
Authors:
Altunkaya, A
Celik, S
Yalcin, E
Koksel, H
Ozkara, R
Citation: A. Altunkaya et al., Effects of genotype and environment on malt beta-glucanase activity, J I BREWING, 107(1), 2001, pp. 27-30
Authors:
Ozboy, O
Ozkaya, B
Ozkaya, H
Koksel, H
Citation: O. Ozboy et al., Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid contents of firik, a wheat-based local food, NAHRUNG, 45(5), 2001, pp. 347-349
Authors:
Koksel, H
Sivri, D
Ng, PKW
Steffe, JF
Citation: H. Koksel et al., Effects of transglutaminase enzyme on fundamental rheological properties of sound and bug-damaged wheat flour doughs, CEREAL CHEM, 78(1), 2001, pp. 26-30
Authors:
Demiralp, H
Celik, S
Koksel, H
Citation: H. Demiralp et al., Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing, EUR FOOD RE, 211(5), 2000, pp. 322-325
Authors:
Ozboy, O
Koksel, H
Citation: O. Ozboy et H. Koksel, Effects of sugar beet fiber on spaghetti quality, ZUCKERINDUS, 125(4), 2000, pp. 248-250
Authors:
Ozboy, O
Koksel, H
Citation: O. Ozboy et H. Koksel, Effects of sugar beet fiber on the quality and dietary fiber content of extrusion products, ZUCKERINDUS, 125(11), 2000, pp. 903-905
Authors:
Arkin, H
Yasar, F
Celik, T
Celik, S
Koksel, H
Citation: H. Arkin et al., Multicanonical simulations of five tetrapeptide sequences in the central domain of HMW glutenin, INT J MOD C, 11(8), 2000, pp. 1595-1606
Authors:
Sunnetcioglu, MM
Dadayli, D
Celik, S
Koksel, H
Citation: Mm. Sunnetcioglu et al., Use of EPR spin probe technique for detection of irradiated wheat, APPL RAD IS, 50(3), 1999, pp. 557-560
Authors:
Koksel, H
Edney, MJ
Ozkaya, B
Citation: H. Koksel et al., Barley bulgur: Effect of processing and cooking on chemical composition, J CEREAL SC, 29(2), 1999, pp. 185-190
Authors:
Ozboy, O
Koksel, H
Citation: O. Ozboy et H. Koksel, Utilization of sugar beet fiber in the production of "high fiber bread", ZUCKERINDUS, 124(9), 1999, pp. 712-715
Authors:
Koksel, H
Ozboy, O
Citation: H. Koksel et O. Ozboy, Effects of sugarbeet fiber on cookie quality, ZUCKERINDUS, 124(7), 1999, pp. 542-544
Authors:
Leblebici, F
Koksel, H
Citation: F. Leblebici et H. Koksel, Inactivation of sugar beet polyphenoloxidase by steam blanching, ZUCKERINDUS, 124(3), 1999, pp. 213
Authors:
Ozkaya, B
Ozkaya, H
Eren, N
Unsal, AS
Koksel, H
Citation: B. Ozkaya et al., Effects of wheat maturation stage and cooking method on physical and chemical properties of firiks, FOOD CHEM, 66(1), 1999, pp. 97-102
Authors:
Sivri, D
Sapirstein, HD
Koksel, H
Bushuk, W
Citation: D. Sivri et al., Effects of wheat bug (Eurygaster maura) protease on glutenin proteins, CEREAL CHEM, 76(5), 1999, pp. 816-820
Authors:
Basman, A
Koksel, H
Citation: A. Basman et H. Koksel, Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran, CEREAL CHEM, 76(4), 1999, pp. 506-511
Authors:
Koksel, H
Sivri, D
Scanlon, MG
Bushuk, W
Citation: H. Koksel et al., Comparison of physical properties of raw and roasted chickpeas (leblebi), FOOD RES IN, 31(9), 1998, pp. 659-665
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